BRUEGGERS BAGEL BAKERY #228

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed three employee drinks stored on prep surfaces.

REPEAT 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Brueggers Bagel TPHC policy states that Butter, Gourmet Bagels, and self service Milk (creamer) shall be marked for 4 hours and discarded when the time expires. Observed no time stickers for any of these products during inspection. CDI - Items were voluntarily discarded.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout the facility.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food without a hair restraint.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed a sanitizer bucket stored on top of a prep surface.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single-service cups stacked high out of the protective packaging.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11 Maintain equipment in good repair. 4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Observed the main prep cutting board with deep stains and cuts. Observed a under counter cooler not in use due to it being broken. Observed a house-hold can opener without removable blades.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed heavy food debris on the sides of equipment and bagel racks.

REPEAT 5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed an active water hose connected to a ASSE-1001 backflow prevention device on the mop sink faucet that is not rated for continuous pressure. CDI - Water was turned off at the faucet.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a serving spoon inside of the front kitchen hand sink. CDI - Item was removed.

10-DAY VERIFICATION REQUIRED 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 10ppm Quat sanitizer dispensing from the 3-comp sink. Quat sanitizer will be manually added to the appropriate concentration until the dispenser is repaired.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed potato hash cooling 0 degrees after 30 minutes. CDI - Potatoes were placed on a thin metal pan to rapidly cool in the walk-in cooler.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Brueggers Bagel TPHC policy states that Butter, Gourmet Bagels, and self service Milk (creamer) shall be marked for 4 hours and discarded when the time expires. Observed no time stickers for any of these products during inspection. CDI - Items were voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical with no label. CDI - Spray bottle was labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed hash potatoes attempting to cool in a plastic container with a tight lid. CDI - Item was moved to a thin metal sheet pan and placed in the walk-in cooler to rapidly cool.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a large amount of fruit flies throughout the facility.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee preparing food while wearing a watch.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11 Maintain equipment in good repair. Observed the main prep cutting board with deep stains and cuts. Observed a broken soap dispenser at the front kitchen hand sink. Observed rusting shelves in the walk-in cooler.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed a large amount of food debris inside of the reach-in freezer and the bagel storage speed rack.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed an active water hose connected to a ASSE-1001 backflow prevention device on the mop sink faucet that is not rated for continuous pressure. CDI - Water was turned off at the faucet.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed a large amount of food debris on the floors and corners of the service area.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in dish area. EHS recommended more frequent visits from pest control company.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraint.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed main cutting board heavily scored. PIC stated company scheduled to visit and measure for new boards. REPEAT VIOLATION.

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -Pf Observed no EH policy (written procedures with employee signatures) at time of inspection. Facility has EH poster. CDI: Education provided and EHS provided copy of EH policy via email.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf Observed front hand sink blocked by carafes. CDI: Hand sink made accessible.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed twice-baked hashbrowns being held below 135F on top of bagel toaster. PIC stated product prepared @9:30am. PIC stated process is to cook product in oven, cool, then bake second time upon customer order. CDI: Education provided and PIC reheated product (180F). REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods being held above 41F in main make table. PIC stated product placed on ice due to electrical outage in building on previous day. EHS provided education and facility placing product on TPHC until unit repaired. EHS provided TPHC form. EHS will return within 3 days to verify unit repaired and properly maintaining TCS foods at or below 41F. VERIFICATION REQUIRED.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed main cutting board heavily scored. 4-501.11 Maintain equipment in good repair. Observed torn gasket on 2-door reach-in freezer. Observed rusted shelving in walk-in cooler. REPEAT VIOLATION.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed inside main make table soiled with food waste and standing water. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed leak in pipe under back hand sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggs being held below 135F in warmer. CDI: PIC reheated product (>165F).

4-501.11 Maintain equipment in good repair. Observed torn gasket on back 2-door reach-in cooler.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food waste/debris on make table gaskets throughout kitchen. REPEAT VIOLATION. **Points reduced due to significant improvement in kitchen cleanliness**

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for responding to vomit/diarrheal events. CDI - A written procedure was reviewed with and given to PIC. -0 points- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open employee drink stored on prep table with ready to eat food. -REPEAT- -1 point-

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee handle customer money then don gloves to prepare food without conducting a handwash. CDI - Employee was instructed to wash hands. Employee washed hands using correct handwashing procedures. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee start to engage in food preparation after handling customer money. CDI - Employee was asked to stop and wash hands. Employee washed hands using correct handwashing procedure. PIC has been advised to review correct handwashing procedures, including when to wash, with employees. -2 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink near front food prep area. CDI - PIC provided paper towels. -1 point-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy black build up and residues on inside of ice machine. Recommend higher frequency and more thorough cleaning. -1.5 points-

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed employee reheat commercially process pork sausage for hot holding to 122F. CDI - Employee was asked to reheat to 135F or above. Pork sausage was reheated to 178F. -1.5 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a wrist watch 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing a hair restraint. -0.5 points-

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed coffee filters stored open and upright on shelving. Coffee filters had been exposed to splash. CDI - Coffee filters were discarded. -0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at flip top coolers with deep gouges and staining. Recommend resurfacing or replacing. -REPEAT- -1 point-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food splash, food debris, and residues on shelving below prep tables, inside reach in coolers, reach in freezers, and on cold holding equipment. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handwashing sink in food prep area with heavy food splash and residues. Handwashing sinks are for handwashing only. -0 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid on dumpster open when not in use. Keep lids and doors closed when not in used to prevent rodent or insect infestation. -0 points-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed opened employee drink stored on prep top cutting board to begin inspection. CDI- drink moved, EHS discussed drink placement with PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several stacks of metal containers at clean dish shelving (directly above 3 comp sink) with sticker residue, pans are nested together so food contact surfaces are contacting sticky residue from improperly cleaned pans. CDI- EHS showed PIC dishes of concern, dishes removed to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with buildup on white baffle wall, in need of cleaning.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed generic spray bottle filled with water used for bagels, not labeled.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed a dead roach on floor behind bagel storage area during inspection. EHS discussed pest control with PIC, found facility is using ecolab, may need to increase pest control frequency if continued problem. 6-202.13 Properly locate mechanical insect control devices. Observed a bug zapper stored on the prep table during inspection. CDI- unplugged and moved, EHS discussed not using in any food prep areas.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards attached to prep units with deep grooves and chips coming off edges. Observed significant staining, no longer easily cleanable. Resurface or replace. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving in walk in cooler with significant buildup, in need of cleaning. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed flooring under soda dispenser with buildup near floor drains, in need of cleaning. Observed walls in walk in cooler with buildup, in need of cleaning. Observed corners, under equipment, floors in need of general cleaning. REPEAT.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee preparing bagel for an order, going to cash register and handling cash, switching gloves without a handwash. CDI- PIC intervened, instructed employee to wash hands before donning gloves when switching tasks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed hash browns holding above 41F, see temperature chart. PIC stated that these were cooked this morning, placed into cold holding unit to cool for later. CDI- hash browns moved to walk in cooler to finish cooling.

7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food.- P Observed facility using a degreaser bottle to store water for misting bagels. CDI- bottle emptied and discarded during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed 2x pans of hash browns in cooling process in reach in unit. PIC stated they were just cooked off within the last hour, placed into unit to cool with lids covered. CDI- products brought to walk in cooler, lids removed for proper cooling.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets testing below 50ppm quat sanitizer when tested. PIC stated buckets were filled in morning, typically changed every couple of hours. CDI- buckets refilled to proper concentration.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards attached to prep units with deep grooves and chips coming off edges. Resurface or replace.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving in walk in cooler with buildup, in need of cleaning. Observed tops of cold holding prep units with bagel poppy seed residue, in need of cleaning. Observed gaskets on prep unit needing minor cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on walls near dry storage area. Observed walls in need of cleaning near cold holding prep unit. Observed general cleaning needed on floors near bagel area. REPEAT. Note: points de-escalated due to improvement, facility has re-grouted floors since last inspection and has improved cleanliness of floors/walls/ceilings.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedure for vomit/diarrhea cleanup event. PIC stated they have a cleanup kit and instructional video on how to handle these situations. Note: this is the facility first inspection since adoption of 2017 Food code. CDI- EHS provided poster and plan during inspection to PIC.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a few products that had exceeded 7 day limit and a few products that had been mislabeled. Observed tomatoes marked 3/29, 2x containers of cream cheese marked 3/30, turkey marked 3/29. Observed roast beef and cream cheese mislabeled, day dot and number date did not match. CDI- PIC voluntarily discarded products that had exceeded limit, re-labeled products that had been mislabeled but were still in date.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with food with wrist jewelry on.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed plastic cups stacked above fill line, not in protective packaging. Observed coffee residue on outside of cups. CDI- contaminated cups discarded.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors throughout kitchen with damage, cracked tile and in need of regrouting. EHS spent time discussing situation with PIC Tyler. PIC was able to show EHS multiple work orders for floor, deciding on which company and quote to use, facility is in process of getting floors repaired. REPEAT. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning in facility, food debris between tiles, under equipment. Observed areas with dust buildup on walls. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee coffee cup stored on shelving next to and above single service articles and linens. CDI- coffee cup moved.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed tomatoes in walk in cooler above ready to eat foods like guacamole and a bucket of pickles. CDI- PIC reorganized shelves so unwashed produce was not above ready to eat foods.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink buildup on the interior baffle wall. Ensure more frequent cleaning.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on prep surface next to small kettle near ice machine. Observed sanitizer bucket closest to bar hand sink registering 0ppm. CDI- wiping cloth moved to bucket, sanitizer remade to proper concentration. REPEAT.

4-501.11 Maintain equipment in good repair. Observed gasket on reach in freezer beginning to rip and peel. Points not escalated due to different nature of violation compared to previous inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed significant black buildup on all gaskets in reach in units in front bar service area. Observed buildup on gaskets on walk in cooler door. Observed significant food debris throughout reach in units. Ensure more frequent cleaning. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken floor tiles in kitchen area behind main bar area. Observed grouting needed in walk in cooler. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vents and ceiling tiles above kettle area in need of cleaning. Observed walls throughout kitchen area near walk in cooler with yellow buildup, in need of cleaning. Observed cleaning needed on floors throughout facility. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothes stored on shelving next to single service articles in dry storage area.

2-101.11 PIC shall be present during all hours of operation. -PF PIC was not onsite upon arrival. He arrived during the inspection.

4-602.11(C) Equipment Food-Contact Surfaces and Utensils-Frequency - P Utensils shall be cleaned and sanitized every 4 hours. When asked about utensils at egg cooking station, manager stated they are cleaned daily. Educated and he advised they will start pulling every 4 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, turkey, Swiss, and cheddar above 41F. All were pulled and placed in walkin cooler to rapidly chill to 41F. There was a pan missing from the top of the prep unit so air was escaping from unit. Pan was placed in prep unit to fill gap.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cream cheese that had been opened on prior day without date mark in the walkin cooler. Observed hash brown cakes in reachin cooler without date mark. Both were dated with date made/opened.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket with rag at 100ppm Quat. It was refilled with Quat that was at 200ppm.

4-501.11 Maintain equipment in good repair. One reachin freezer is not properly functioning. Repair. 4-101.19 Nonfood-Contact Surfaces shall be smooth and easily cleanable. Observed raw wood in bottom of reachin freezer. Remove pieces and replace with non-absorbent material.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reachin units with debris and buildup inside. Observed bagel shelving with debris in crevices. Observed handles of reachin units with greasy debris. Clean all. Repeat violation.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed garbage piled above open lid of dumpster and bags of garbage on the ground beside dumpster.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cracked floor tiles with standing water and debris. General floor cleaning needed throughout. Repeat violation.

General Comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand wash sink at front line with wash cloth inside and to go boxes in front. PIC states they are waiting for customers to pick up to go boxes and wash cloths are usually stored in sanitizer bucket. EHS explained to PIC that hand wash sinks shall be accessible at all times. CDI, to boxes relocated and wash clothed removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed scoops with hard build up on them stored as clean in large bowl and soiled drink diffusers at soda dispenser. PIC states scoops with build up are not used and diffusers are soaked in soap and water overnight. EHS explained items. CDI, items removed for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed American cheese and liquid eggs cold holding above 41F. PIC states items were open/prepared this morning. CDI, items discarded by PIC.

4-602.13 Nonfood Contact Surfaces - C Observed clean food container lids stored in dirty container. CDI, item removed for cleaning.

Repeat: 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dirty floors and ceiling vents throughout facility. PIC states floors are cleaned every night. Repeat: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked tiles with missing grout at front line area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with old food debris and sticker residue stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, sliced cheese, and various containers of cream cheese held on prep cooler unit for cold holding measuring above 41F (see temp chart). CDI all items pulled and placed into walk-in cooler to allow air flow across product to cool down to proper temp. Observed all products down to 41F and below during inspection. Unit will be repaired (maintenance request made during inspection).

NO POINTS DEDUCTED 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored with no protection, exposed to contamination / sneeze spray at front area.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed areas of flooring cracked and missing grout in need of repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (Observed vents throughout in need of general cleaning). (points not increased due to improvement)

NO POINTS DEDUCTED 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light fixtures in kitchen prep area with light bulbs that are not shielded.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed coffee dispenser in splash zone of handsink. Advised to provide a splash guard for the handsink next to the coffee pots.

2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without a hair restraint. CDI - put on hat.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer buckets below 50 ppm quat. CDI - refilled buckets to a proper solution of 200 ppm.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed the walkin cooler gasket torn. Advised to replace gasket.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed build up of food in the bagel oven. Keep equipment clean.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. REPEAT VIOLATION. Observed grout missing from in between tiles. Advised to provide grout where needed. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed substantial amounts of food debris on floor.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw egg on counter top in temperature danger zone. CDI - relocated to the reach in unit. Advised to store under refrigeration.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed torn gasket at the walkin cooler. Advised to replace gasket.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed dirty fan covers in the walkin cooler. Observed build up in bagel oven on the prep line. Advised to clean more often.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. REPEAT VIOLATION. Advised to replace the grout. Observed build up in between tiles. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed debris underneath equipment. Advised to clean more often.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee turning off sink with bare hands. CDI - educated to turn off sink with papertowel to prevent recontamination.

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. REPEAT VIOLATION. Observed that the facility is not washing, rinsing, or sanitizing the burlap blocks that is the food contact surface for the bagles that go into the oven. CDI - educated how to wash, rinse, and sanitize.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer buckets with illegible labels. CDI - wrote 'sanitizer' on buckets with sharpie. 3

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of food without a label on the product. Advised to have label on all squeeze bottles.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. REPEAT VIOLATION. Observed French Toast coffee stored in splash zone. Advised to provide a splash guard to the handsink.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer buckets below 200 ppm. Educated to keep sanitizer buckets at the proper solution.

4-501.11 Maintain equipment in good repair. Observed torn gasket at the walkin cooler. Advised to replace the walkin cooler door gasket.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed build up in gaskets and reach in units.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. REPEAT VIOLATION. Observed outdoor dumpster open. Advised to keep the lids and the side doors closed.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing inbetween tiles at the front line; food debris build up in between the tiles. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. REPEAT VIOLATION. Observed tiles broken on the right side of the bagel oven. Advised to repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed food debris all over the floors. Underneath the bagels, behind equipment, etc. Advised to clean more often and get a catcher underneath the bagel rack to collect all the food debris.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -P Observed container in handwashing sink at the front. CDI - educated that handwashing sinks are only for handwashing. Removed the item out of the handsink.

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed burlap covered planks for baking bagels are not sanitized once every 24 hrs. PIC states they are heavily scrubbed and washed down once a day.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. REPEAT VIOLATION. Observed coffee "dark roast" still in splash zone. Observed egg maker ontop of a reach in unit in splash zone of the sink in the back of the kitchen. Advised to provide splash guard.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. REPEAT VIOLATION. Observed food employee without hair restraint.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed inside of prep unit in need of cleaning. Observed build up in reach in unit and walkin cooler gasket. Observed dirty vent covers in walkin cooler.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids wide open with bees flying around the area. Advised to keep lids closed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken tiles in kitchen. Advised to repair or replace tiles by the oven. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed food debris on floor throughout kitchen. Observed dirty vent cover in dining room. Advised to keep clean. REPEAT VIOLATIONS

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed soups in hot holding unit out of temperature. Refer to temperature chart. CDI - Advised to reheat frozen soup to proper reheating temperatures and hold soups in hot holding unit at proper temperature. CDI - educated about proper reheating and hot holding temperatures; advised to use thermometers more often. Voluntarily discarded product.

7-201.11 Store toxic materials to avoid contamination. -P REPEAT VIOLATION. Observed sanitizer bucket stored on prep unit above food. CDI - reminded that this location is not a safe location to store the sanitizer. CID - relocated the sanitizer.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed eggs stored and egg cooking machine in splash zone. Observed Bruegger's House Roast coffee stored in splash zone of sink. Advised to put splash guard on both handsinks to protect food.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC without hair restraint and preparing food for customers. Advised to wear hair restaint.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. REPEAT VIOLATION. Observed quat sanitizer bucket below 200 ppm. Advised to switch buckets out more often.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single use articles exposed to splash because they are stored right next to the drink machine and not protected. Advised to discrd the dirty items and protect/relocate the items.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed gasket torn in the walkin cooler. Advised to get it fixed. Walkin cooler is holding proper temperature.

4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed that the facility does not have quat sanitizer test strips. VR

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. REPEAT VIOLATION. Observed tile broken on the front line on the dining room side. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed debris on the floor that needs to be cleaned by the oven.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT VIOLATION. Observed sticker residue on the containers for the prep unit. Advsied to clean better in the wash compartment to get rid of the sticker residue.CDI - sent the containers through a cleanig procedure with hotter water in the wash compartment. 4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold build up in the ice machine. Advised to clean more often. 4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P Observed that facility is not cleaning the burlap food contact surfaces for the bagels in the oven every 4 hours. PIC states they get cleaned once a day. CDI - educated that these food contact surfaces need to be cleaned every 4 hours. Advised to send through a wash, rinse, and sanitize procedure.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer bucket stored on the prep unit right next/above the food. CDI - educated that the sanitizer bucket can be stored in a better location to prevent contamination of food; moved the bucket to a better location.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. REPEAT VIOLATION. Observed that the quat solution in a sanitizer bucket is at 50 ppm. CDI - refilled the bucket with a new solution at the proper concentration.

4-501.11 Maintain equipment in good repair. Observed torn gasket at the walkin cooler.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed that the facility was not washing dishes and utensils at 110F. CDI - educated that the water must be hot at 110F in the washing compartment during manual warewashing; the hot water will help move food debris and sticker residue easier. Refilled the wash compartment with hot water.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed gaskets throughout facility dirty with debris. The gasket to the walkin has mold build up. The fan covers in the walkin cooler has rust, dust, and mold build up. Advised to clean more often.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. REPEAT VIOLATION. Observed tiles broken in kitchen on the side of the oven. Observed the paper towel dispenser at the front handsink not working properly. CDI - the PIC fixed the paper towel dispenser.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed handwashing sink in the front of the prep line with ice and dirty equipment dumped into sink. CDI - educated that handsinks are only for handwashing; removed equipment and ice from sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic containers with food residue on the food contact surfaces of the container. CDI - sent containers through a cleaning procedure; advised to clean equipment and utensils thoroughly next time.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT VIOLATION Observed product out of temperature in the hot holding equipment. CDI - provided TIME papers for the products; advised to either use TIME control or get hot holding equipment fixed.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed sausages in the reach in cooler marked with an 8 day cold holding period. CDI - educated about proper date marking procedures and how to date mark properly; provided proper date for product.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees not wearing hair restraints.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer buckets with low quat concentration (50 ppm). Advised to refill with proper solution.

4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed that quat test strips expired March 30, 2016. Get new up to date test strips. VR

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION Observed gaskets in reach in coolers and vent covers in walkin cooler with dust and debris build up.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed one tile on the side of the big bagel oven cracked and not sealed.

3-301.11(B) Food Employess shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Obesrved PIC bare hand contact ready to eat bagels. CDI - educated about not bare hand contacting ready to eat food and discarded products.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above ready to eat food in the walkin cooler. CDI - moved raw eggs to the bottom of the rack. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce above ready to eat food in the walkin cooler. CDI - educated about storing unwashed produce on the bottom of the rack.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed products in hot holding equipment under 135F. CDI - educated about hot holding criteria and advised to heat product back up to proper temperatures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product in the prep line not in proper cold holding temperatures. Refer to temp chart. CDI - pulled product to cool down; reminded PIC not to overstack product in the containers.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed multiple commercially packaged products in the walkin cooler (soup, cabbage) not labled with a date of when the commercial packaging was first opened.

6-501.111 Keep the premises free of insects, rodents, and other pests. Obsesrved dead cockroaches throughout the facility; past issue with cockroach infestation and needs to be fixed. Roaches are harbored inside the baking oven.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed wet wiping cloth not in a sanitizer bucket and stored on the prep table. REPEAT VIOLATION. 3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed rag soiled.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed the coffe filters stored in splash zone of handsink. Observed sinle use articles such as the forks and spoons not stored in a clean and organized manner. REPEAT VIOLATION

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. Observed equpiment with build up and in need of cleaning. REPEAT VIOLATION.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed floors covered in debris and in need of cleaning, especially behind equipment. Observed wall attachments such as soap dispensers dirty and in need of cleaning.

•2-301.14 Wash hands after activities that contaminate them.-P Observed employee pick up trashed bagel off floor place into trash and put gloves on without washing hands. CDI employee edcated and properly washed hands. 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee put gloves on to perform food prep without washing hands. CDI employee educated and properly washed hands.

4-602.11 (E) (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers: Shall be cleaned ; (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

(general comment) 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed crates of milk stored directly on floor underneath shelving in walk-in cooler.

2-402.11 Effectiveness-Hair Restraints - C : Observed all employees performing food prep without hair restraints.

(general comment) 3-304.14(B) 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses in a concentration level that is acceptable for sanitizert per manufactuer. Observed sanitizer used for wiping clothes measuring to low when tested with test strips. Observed wet wiping clothes stored on shelving at prep line.

4-901.11 Equipment and Utensils, Air-Drying Required - C Properly air dry; Observed numerous containers stacked wet in kitchen area. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Properly store equipment; Observed egg cooker (grill) stored within splash zone of hand washing sink.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C; Properly store single service items; Observed single service coffee filters stored within splash zone of hand washing sink.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with buildup in need of cleaning. (surfaces of all kitchen, dry food containers equipment, shelving, tracks on display cases)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed repair issues to PHYSICAL FACILITIES ( Broken tiles throughout) in need of repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (floor).

. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed some items on open prep line above 45F due to being filled up too high in pans. CDI-excess product removed and put into refrigeration.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed labels on dry ingredients completely faded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without hair restraints.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken floor tiles throughout facility. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Cleaning needed on flooring throughout especially underneath equipment and around floor drains.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed two employees re-enter the kitchen and don gloves without washing hands. Wash hands after leaving food preparation area. CDI-through instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed both handsinks blocked, one by speed rack and the other blocked by coffee urns. CDI-items moved.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed butter using TPHC without any label. CDI-discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees preparing food without hair restraints.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on equipment and edges of trays. Clean build up from sanitizer buckets.

.6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Cleaning needed throughout kitchen. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several broken floor tiles bagel prep area which makes it difficult to clean small crumbs such as bagel seasoning and toppings.

Food contact surfaces shall be clean to sight and touch. (4-601.11) Observed build up on ice machine and soda nozzles. REPEAT. VR

Store TCS food hot at 135F or above. (3-501.16) Observed soups stored below 135F. CDI-reheated to 165F.

Store TCS food cold at 45F or below. (3-501.16) Observed several items on cold front prep line above 45F. Cooler repair person on site stated units froze up and is in process of repair. VR.

Follow proper procedures for using TPHC (Time as public health control). (3-501.19) Observed butter on TPHC without time label. CDI-labeled.

Food employees shall wear hair restraints. (2-402.11) Observed employee preparing food without hair restraint.

Store sanitizer buckets off the floor. (3-304.14) Observed sanitizer buckets stored on floor. REPEAT.

Phyiscal facilities shall be kept clean. (6-501.12) Cleaning needed throughout kitchen.

Hand sinks shall be accessible. Observed handsink at register blocked with unwrapped coffee filters and hand sink in back blocked with speed rack and table. CDI-items moved.

Food contact surfaces shall be clean to sight and touch. Observed heavy build up on soda nozzles and on ice machine. CDI-cleaning started.

Store TCS food cold at 45F or below. Observed butter stored on counter at 67F. CDI-put into refrigeration. REPEAT.

Store sanitizer buckets off the floor. Observed buckets stored on floor. REPEAT

Properly store single service items. Observed unwrapped coffee filters stored in splash zone of hand sink.

Phsyical facilites shall be kept clean. Cleaning needed throughout kitchen with special attention behind equipment, under shelving and along perimeter of walls.