PANERA BREAD #1050

4-501.11 Maintain equipment in good repair. Observed non-functioning sanitizer dispenser at 3-comp sink. Facility is able to use dispenser in can wash. Per PIC, a work order is in for repair.

5-205.15 Maintain a plumbing system in good repair. Observed leak at backflow prevention device in can wash. PIC submitted work order for repair.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed facility without written procedures for vomiting and diarrheal events. Per PIC, procedures were used during a cleanup and were possibly discarded. CDI - EHS provided new procedures.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sliced tomatoes temp above 41F, Didn’t meet cooling parameters. CDI.. Tomatoes were voluntarily discarded. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 tomato's cooling in metal pan with lid in tact and tomato’s tightly packed( above cooling line). CDI..Tomato’s were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 .

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean dishes stacked wet. CDI. Dishes were unstacked to dry properly. REPEAT 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensils stored in black bins with visible debris.

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 RIC in need of wiping down REPEAT

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed ice bin located near smoothie prep station held open, allowing for potential contamination, during entire inspection.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed mini soup bowls on front line stored as clean with liquid, not in self-draining position.

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 throughout the main prep line and areas under metal pans in units with food debris accumulation. Observed liquid debris accumulation in low RIC storing milks.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- *Observed - Multiple employees properly wash hands, however, one employee did not use a hand barrier to turn off the faucet exposing hands to recontamination. *CDI - PIC informed employee of mistake and employee rewashed hands properly using a paper towel to turn off the faucet.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Sliced Salami, American Cheese and top layer of Ham above 41F at sandwich station 2, see temp chart for details. *CDI - PIC voluntarily discarded items and replaced them with new product from WIC. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 2 metal containers and 2 plastic containers with food debris build up stored on clean dish racks. *CDI - PIC placed items into 3 comp sink to be washed, rinsed and sanitized. 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 .

4-501.11 Maintain equipment in good repair. *Observed - Top corner of WIC gasket peeling off. Repair equipment.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sliced tomatoes cooling in Bakery Cooler at 50F at 9:25am, no change in temperature at 10:15am. CDI - Tomatoes were placed onto sheet trays to facilitate proper cooling. Temperature dropped to 47 by 11:00am. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce being held in broken low boy unit temping at 74F. Observed Sliced Cheese in Prep Unit 4 holding at 44F. Observed milk jugs and yogurt containers in milk cooler holding above 41F. Cooler ambient temperature 49F. CDI - PIC voluntarily discarded all items out of temperature. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 .

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 skim milk gallon jug opened in coffee low boy with no date label indicating date of opening. PIC stated it is normal procedure to date mark opened milk jugs. Was not able to verify date of opening. CDI - PIC discarded jug. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 .

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 tomatoes being cooled in deep hotel pans with plastic cover on top. One pan being cooled in prep unit. No change in temperature from 9:20 to 10:15. CDI - Employee removed tomatoes from containers and placed onto sheet trays in Bakery Cooler to aid proper cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bowls being stored as clean wet stacked in back prep area. Advised PIC to allow bowl to air dry before stacking.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in back prep area with deep scores in need of resurfacing or replacing. Repeat.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding door and lid open during time of inspection. PIC closed doors. Repeat.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed prep employee 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 to-go cups stacked on service countertop (both at register and food pickup area) during inspection, no protective packaging and not in dispenser to protect rims of cups. REPEAT.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed wooden cutting boards attached to prep units with deep grooves and chipping at corners, no longer in good repair. EHS discussed replacing with PIC.

5-501.15 Provide dumpster, waste containers that are of sound construction. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside dumpster with damage at lid, lids are no longer able to be closed with damage.

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 broken floor tiles in main walk in cooler, near entrance to freezer. Observed cleaning needed on flooring entering the freezer, minor buildup. Facility has work order for tiles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced ham stacked above fill line in 2x prep units, holding above 41F. EHS discussed with PIC, PIC will discuss with employees about not over filling units, keeping lids closed on units while not actively in use. CDI- top layer of ham removed and moved to walk in cooler, PIC discussed process with employees. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 .

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 1x container of tuna with no date label. CDI- product labeled, was prepared today. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 . 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 Observed 1x container of chicken marked as “bacon”, incorrect product label. CDI- PIC corrected label, ensured date on product with larger stock. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 .

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 spray bottles not marked at bakery station, PIC stated these are bottles of water.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers on outer skin inside prep unit. EHS observed employee go to prep and cut avocado, did not remove sticker and wash before use.

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 to-go cups stacked on service countertop during inspection, no protective packaging and not in dispenser to protect rims of cups. REPEAT. Note: different nature of violation compared to previous inspection, points left at half demerit value.

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 gaskets on front reach in unit (behind service counter) with some buildup on seals, in need of cleaning.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee at food prep line pulling up pants and touching clothing while wearing gloves. CDI - Employee and PIC were educated on proper hand washing procedures and when to wash. -0 points-

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed food debris and residues inside microwave on prep line. Recommend higher frequency and more thorough cleaning. -0 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 handling clean equipment and utensils while wearing a bracelet. -0 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 in open Cambro on top of coffee machine without packaging, protection, or wrapping. CDI - A lid was secured for open Cambro. -0.5 points-

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 food debris and residues under food prep equipment and refrigeration units. Recommend higher frequency and more thorough cleaning. -0.5 points-

4-501.11 Maintain equipment in good repair. Observed microwave peeling at the front line.

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 outside of thermometer in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink near coffee brewing station. CDI: PIC provided paper towels.

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 gaskets and inside/outside of lemonade reach-in cooler soiled with sticky residue and food splash. Observed gaskets on bakery reach-in cooler soiled with food waste. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few scoops stored as clean soiled with food waste. CDI: Education provided and scoops moved to be W/R/S. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed inside of microwave above salad station #2 soiled with food waste.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurt being held in plastic container on prep table. Food employee stated product brought from cooler at 8am. CDI: Education provided and product cooled down(40F). 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 food waste buildup on top of dish machine. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods being held above 41F in make table (sandwich #1). PIC stated temp logs maintained and all foods below 41F @6am this morning. Ambient temp of base 34F and ambient temp of rail 28F - unit possibly freezing up. CDI: Education provided, PIC moved foods to freezer for rapid cooling, and PIC placed service order for make table. Facility utilizing ice baths until unit repaired.

4-501.11 Maintain equipment in good repair. Observed make table (sandwich #1) unable to maintain foods at 41F or below. See violation #22 for details.

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 top of dish machine soiled with food waste buildup.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at bakery hand sink. CDI: Food employee provided soap.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed sliced tomatoes and tomato/cucumber salad cooling at too slow of a rate to meet cooling parameters. See temp chart and violation #33 for more details. CDI: PIC unstacked and vented product for rapid cooling.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no time stamps of creamers and milks on counter for customer self service. CDI: Food employee provided time stamps.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed sliced tomatoes and tomato/cucumber salad being cooled in covered metal insert pans stacked 2 deep in walk-in cooler. CDI: PIC unstacked and vented product for rapid cooling. REPEAT VIOLATION.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two bags of lettuce being held above 41F in reach-in cooler. PIC stated product stocked within last 15 minutes, but unit has caused problems in past. Ambient temp of unit 39F-41F. PIC stated facility will not use unit until service repairman can correct temperature issue. CDI: PIC voluntarily discarded product. Observed several bags of chopped lettuce being held above 41F in low boy under TurboChef ovens. PIC stated product placed into unit yesterday 10/12/21. Ambient temp of unit 40F. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.

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 four large plastic insert pans of lettuce cooling in bakery walk-in cooler covered with lids. PIC stated product prepared @10am. CDI: Education provided and PIC vented product for rapid cooling. See temp chart for details. REPEAT VIOLATION.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at baker's hand sink. CDI: PIC provided soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at baker's hand sink. CDI: PIC provided paper towels.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed large plastic insert pan of spring mix being cooled in walk-in cooler. Product prepared @9:20am and @1:30pm product was still 45F. CDI: Education provided and PIC voluntarily discarded product. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chopped lettuce being held above 41F in make table and low boy. Product pulled from walk-in cooler @12:30pm. CDI: Education provided and product voluntarily discarded. Observed several TCS foods in walk-in cooler being held above 41F. See temp chart for details. Ambient air temp of unit 40F-42F. PIC contacted service repairman during inspection. Food employee moved all salvageable TCS foods to bread walk-in cooler so facility allowed to remain open. EHS provided education on checking delivery temps, keeping cold holding logs(of food, not unit temp), etc. PIC voluntarily discarded products. EHS will return within 10 days to verify facility repaired walk-in cooler. VERIFICATION REQUIRED.

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 spinach prepared today, 07.12.21, being held in walk-in cooler with no date label. Observed chicken prepared 07.11.21 being held in walk-in cooler with no date label. CDI: Education provided and PIC voluntarily discarded product. **Going forward, failure to properly date label products immediately upon prep, can result in food being discarded.

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 large plastic insert pan of spring mix being cooled in walk-in cooler covered with lid. Product prepared @9:20am and @1:30pm product was still 45F. CDI: Education provided and PIC voluntarily discarded product. Observed several small plastic insert pans with chicken&broc being cooled in walk-in cooler covered with lids and stacked 2 deep on sheet trays. Product prepared @10:20am. CDI: PIC moved product to walk-in freezer for rapid cooling. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler unable to hold temperature- TCS foods being held above 41F. See violation #20 for more details. REPEAT VIOLATION. **Points not escalated due to points assessed on violation #20

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cooling of prepped chicken, steak, cut mixed lettuce, and napa chicken salad were all in the cooling process between 46-61F. The meats were portioned in bags and then the containers were stacked together. Cut lettuce was discarded as it had been prepped over 4 hours before. Other items sheet panned and moved to the freezer and were 39F in 25 minutes. VR to recheck cooling.

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 meats portioned in bags and then stacked together tightly. These were not cooling rapidly. Sheet panned to fix. VR to check cooling methods.

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 with a braclet.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls wet stacked. CDI - spread out to air dry.

4-501.11 Maintain equipment in good repair. Observed rusty shelves in the under counter coolers and a reach in cooler that needs repair. 4-502.11(A) Maintain utensils in good repair. Observed the cutting board corners were chipped.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed under the drink station, under the cold holding drawers, and some gasket with old food debris. Clean these areas.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a pizza pre-made sitting in the cold drawer at 49F. Food employee said they had made it right before EHS came in. CDI-EHS observed a pizza was used within 20mins. No points taken

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on countertops and prep unit handles. EHS arrived during lunch rush.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed apples stored over RTE tuna salad. CDI-PIC moved apples to the produce shelf, other produce is moved to it's own shelf. Improvement from last inspection. Points de-escalated. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in the dish drying area. REPEAT.

4-501.11 Maintain equipment in good repair. Observed cold drawer by the front, holding lettuce, hard to open and close. Observed broken shelf in the WIC. PIC did not sign due to Covid protocols.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the handles and cervices of prep units in need of cleaning. Black build-up in the reach by the front cashier station.

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 low grout throughout front prep line and in the back kitchen area. 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. Floors are in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Obserevd handsink by the front serving line with no paper towels. CDI-PIC opened dispense and there was paper towels but they were stuck, PIC fixed.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Obserevd unwAshed avocados over RTE cream cheese packages and milk. CDI-PIC put avocados on the bottom. REPEAT.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine lid with slight build-up. PIC did not sign due to Covid protocols.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey, ham, chicken, roast beef, yogurt parfait all made this morning, packaged in plastic and put either in a prep top or a cold drawer above 41F. PIC stated they were prepped around 8:30am-9am this morning. CDI-PIC moved items to the freezer to help speed up the cooling process, and EHS explained prep units are not for cooling but cold holding. Food came down to 40F by end of inspection. REPEAT.

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 turkey, ham, chicken, roast beef, yogurt parfaits all made this morning, packaged in plastic and put either in a prep top or a cold drawer above 41F. PIC stated they were prepped around 8:30am-9am this morning. CDI-PIC moved items to the freezer to help upped up the cooling process, and EHS explained prep units are not for cooling but cold holding, and food needs to be cooled after prep. Food came down to 40F by end of inspection. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit-flies in the kitchen area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking in the dish drying area. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed scoops stored over the dirty side of the 3-comp sink. PIC has raised them from previous inspection and due to lack of space and improvement points will not be taken. REPEAT.

4-501.11 Maintain equipment in good repair. Broken pull out shelf by the front cashier station. Prep sink needs to be re-attached and re-sealed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the inside of prep units and reach ins need cleaning. Handles on the cold drawer have debris build-up. Air vents on the ice machine need to be cleaned. Observed the top of the dish machine with build-up.

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. Walls behind prep sinks and 3-comp need to be cleaned.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes and avocados stored above RTE basil and cucumbers. CDI-PIC changed storage order and explained how unpackaged produce should remain on the bottom shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in prep units and cold drawers above 41F (see temp chart) CDI-PIC explained items were put out this morning, PIC was allowed to cool most items down except for hummus 49F and Chicken 51F. PIC explained they turn units off to let it defrost, some food may have warmed up. REPEAT VIOLATION.

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 3 milks and 1 almond milk with no datemarking, milk may have been held more than 24hrs. CDI-PIC datemarked and was informed to only keep for 7days with a datemark

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 bags of chicken and beef prepared an hr ago and then rolled into plastic bags in the walk-in cooler (WIC), then double stacked not allowing for air flow. Observed feta and quinoa cooling in an ice bath, with the sides not touching the ice. CDI-PIC placed items in the freezer for rapid cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet stacked in the dish drying area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed coffee cup, lids stored out of plastic and exposing the lip area. Observed single use cups/containers stored next to a trash can. 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stacks of coffee cups, plastic lids, plastic cups not in sleeve and exposing the lip area to the general public. REPEAT VIOLATION.

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 a light hanging and ceiling tiles missing ina storage closet.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pan of four over easy pasteurized shell eggs holding at 117F. All other items in steam well were well above 135F. CDI - PIC voluntarily discarded eggs, explained she had an employee who had been coached about this issue and was being coached again. No explanation was given of why eggs were under temp.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS items holding between 42F and 45F - Swiss cheese and deli chicken in prep cooler, cut tomatoes, cut lettuce, feta cheese in cold drawers, pasteurized egg whites in cold well under reheat ovens, milk in insulated pitcher. This is a repeat violation. VR - verification required. Ensure corrections are made. Issues could involve both employee behavior and equipment adjustment/cleaning.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in various areas of the kitchen and at various times during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC working with food while not wearing hair restraint. CDI - she donned a hairnet without being reminded.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed two scoops resting between uses in small metal pan of ice and water. PIC stated these were scoops used for portioning liquid eggs into cooking griddle. CDI - since keeping scoops in hot water is not practical, PIC opted to keep pan of liquid eggs in cold drawer adjacent to griddle and keep scoops in the cold product between uses.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed at least 12 stacks of unsleeved cups on display throughout kitchen and at self service kiosks.

4-501.11 Maintain equipment in good repair. Observed peeling and rusted shelving in reach in cooler near blenders.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one lid open on both garbage dumpster and cardboard dumpster.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee cup stored on prep table directly beside observed active preparation of diced herbs. CDI- PIC Jasmine Rose removed employee beverage.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Employee observed rinsing her hands at sink, then turn off sink, then grab paper towels. When asked, employee advised of just needing to rinse coffee from her hands. CDI- Employee was re-washed hands, but still turned off faucet with her bare hands. Verbal correction to use papertowel.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. One handsink at the cashier area with no papertowels. Handwashing sink on the other side of the swing doors was completely supplied. CDI- PIC had papertowels restocked at the handsink. All other sinks were stocked as required. (0pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Multiple foods at prep cooler units and in walk in cooler at temperatures above 41F but at or below 45F. One small container of chicken salad on the line at 52F. CDI- Container of chicken salad removed and placed in walk in cooler for rapid cooling. Items ranging between 42F and 45F allowed to remain in use. Advised PIC of current DHHS directive that initial inspection will result in no points deducted for foods ranging 41F to 45F. (0pts) Also discussed pattern of portioned chicken in all units ranging 44F to 45F, possibly want to re-addressing processes to obtain 41F.(0pts)

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. Container of peppadew peppers dated use by 4/20 and prepared/ portioned on 3/12. PIC could not provide vendor or exemption paperwork to allow for extended date marking. CDI-Peppedews are canned, and would need to be dated for no more than the allowed 7 days. PIC provided with verbal correction today. (0pts)

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. Confit tomatoes/ roasted tomatoes on speed rack advised to being cooled to handle, then will be portioned and cooled. PIC advised that they had been only the rack for only "a few minutes." All at 66F-67F. Exception paperwork could not be located, only process for preparation. CDI- PIC was able to reheat all and start cooling process over. Multiple items in the walk in cooler tightly covered and stacked during cooling process. See chart for temperatures. Most had no change in temperature when checked or only 1 degree. CDI- PIC had all placed in shallow pans and placed back in walk in cooler. Repeat

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee with a long hanging beard actively preparing foods with no beard guard. One employee wearing a bracelet while washing/ loading dishwasher. (0pts)

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. All single service cups at the self service kiosks stacked above protective rims of the dispensers and no other form of protection in place. Do not over stack cups and/ or provide protective sleeves. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried residue and food debris on lower shelving at the line. Cleaning is needed. (0pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P In two prep coolers observed tomatoes at 46F and 50F. Also in walk in cooler containers of tomatoes at 47F and 48F. All containers of tomatoes were prepped this morning at 8:58am. CDI- All containers of tomatoes were taken to walk in freezer to cool. In walk in freezer some containers of tomatoes reached 38-40F and others were still at 46-47F. Active stirring was done on tomatoes with higher temperatures. In another prep cooler observed fruit mix containing cantaloupe and honey dew, at 47F and milk at 50F. Fruit mix was made and milk was opened this morning. Thermometer in cooler read 55F. CDI- PIC stated they would turn the temperature down in the cooler. Fruit mix and milk were placed in walk in cooler to cool properly.

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 Tomatoes in walk in cooler were closed. PIC stated once items are prepped they are placed in walk in cooler to cool before putting on prep line. CDI- Containers need to be opened in order for foods to cool properly. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats around front line and back diswash area. Pest control needs to increase.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed buckets of sanitizer reading 50 ppm quat, manufacturer label stated sanitizer must be 200-400 ppm quat. 3 comp sink sanitizer was the right concentration. Sanitizer buckets were switched out.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed two bags of open flour not covered/protected. CDI flour placed in container with lid.

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 tomatoes cooling in prep line cooler. CDI tomatoes taken to be properly cooling in walk-in cooler. Rechecked at 43F.

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

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash can provided handsink in bakery station. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash bags on ground around dumpster areas.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket on front line in need of change. CDI-bucket refreshed as needed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups and lids stored without protective sleeve on the main service line.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to interior and exterior (door handles) surfaces of reach-in equipment.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled dishes stored as clean on the drying rack. CDI-items sent to be rewashed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked on the drying rack. CDI-items sent to be rewashed. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards scored and discolored.

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 walk-in floors in need of cleaning. REPEAT

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 Observed turkey in the flip top cooler with a 3/19 discard date. CDI-turkey voluntarily discarded,

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored directly on the floor in the walk-in freezer. CDI-items relocated to a shelf

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked on the drying rack. CDI-items sent to be rewashed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.. Observed boxed food bags stored directly on the floor. CDI-boxes moved to a shelf.

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 walk-in floors in need of cleaning, Observed cleaning needed to hard to reach areas underneath, between and behind equipment.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by ladder and cart. CDI items relocated.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed two bowls with chips. CDI bowls were placed in PIC office to be removed from service.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dispensing area of coffee machine collecting residue.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lentals and quino out of temperature control above 45F. CDI lentals discarded, quino placed in walk-in cooler to rapidly cool.

7-201.11 Store toxic materials to avoid contamination. -P Observed two sanitizer stored improperly above single service items and equipment. CDI sanitizers relocated.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed coffee grounds stored under plumbing near coffee brewing station.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed coffee pots stored under plumbing near coffee brewing station.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cup lip pieces stored unprotected. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed ice machine door in disrepair on inside surface.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting food debris; shelves, cooler bottoms, carts, walk-in cooler floor, etc.

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 fresh cut fruit cooling covered. CDI fruit was still within proper cooling time. Fruit was uncovered to properly cool.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed side door to dumpster not properly sealing.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotect cup lip pieces.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting residue.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed one handsink in back prep area loosing water pressure. Employees unable to properly wash hands. VERIFICATION REQUIRED.

5-205.15 Maintain a plumbing system in good repair. Observed dump sink in back prep area with heavy leak.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid stored open. 5-501.16 Provide waste bins in required areas including at handwash sinks. Observed 2 handsinks without a trash can in the general area.

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 Observed smoked chicken that was prepped/pulled on 6/28 in the walk in cooler- discarded today to correct.

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 soups cooling in the walk in today in deep portions and covered in plastic containers- all holding at more than other foods in walk in cooler. Spoke with management about reducing product, using metal pans, and keeping lids cracks to cool product quickly overnight.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed gnats around the dirty linen area today. Recommend placing lids on dirty linen containers to reduce harborage and breeding areas for them.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a can that was dented in mulitple spots and appeared to be leaking slightly, stored with other dry goods. Can taken to office to be discarded or moved somewhere safe where it would not contaminate other products. Watch for badly dented cans and keep segregated until they can be returned.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed produce above ready to eat kale in the walk in cooler. CDI - kale was moved above the produce.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed small build up of pink in the corner of the ice machine. CDI - ice machine was cleaned during inspection. Observed food debris on the top of the inside of the microwaves on the prep line. Observed inverted clean mugs stored on a dirty cart. Clean the cart and for best practice do not invert the mugs.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf - Observed a heavily dented can on the dry storage shelf. CDI - can was discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - All personnel working with food and utensils need to wear an effective hair restraint. Observed one gentleman not wearing a hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed plastic and metal containers stacked wet. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed clean utensils stored above the dirty side of the 3 compartment sink. Move utensils out of the splash zone of the dirty side.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed a heavily pitted cutting board. Resurface or replace the cutting board.

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 active washing taking place in 101F water. 4-301.12 Manual Warewashing, Sink Compartment Requirements - PF - The 3 compartment sink needs to be big enough to accommodate the biggest piece of equipment. When cleaning the ice bins, dump the ice in the 3 compartment sink and clean there if possible. If not, dump ice in the 3 compartment sink and clean the bin in place with sanitizer. Do not clean and dump the bin by the can wash or in the floor drain. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -No QUAT test strips onsite. PIC said 10 were ordered. Left a few test strips with PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed a build up of food debris in the gaskets of the reach in cooler under the panini maker.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-PfObserved trash cans stored in front of two handsinks today. Trash cans moved during inspection today to correct.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfObserved build up inside of the ice machine today. Properly sanitized today to correct.Increase frequency that this is being cleaned and sanitized.4-602.11 Clean the equipment and utensils as required to avoid contamination. -PObserved blenders at room temperature that are used to blend TCS foods, and are washed, rinsed and sanitized only once per day. Increase this frequency to once every 4 hours.Discussed with PIC to change procedure.

6-501.111 Keep the premises free of insects, rodents, and other pests.Observed gnats in the facility today. Recommend a new soiled linen container that is free of access for bugs.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed disposable cups stacked >1' above the protection today at the customer self service ordering area. do not stack these cups as high without a cover for protection. Height lessened for protection today by the PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean walk in freezer floor and dishwasher vent- soiled today.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter around the dumpsters today. Do not store this trash outside of the dumpster.

Observed build up inside of the ice machine and on drink dispensing nozzles today. Food contact surfaces must be clean to sight and touch. Ice machine sanitized today and drink nozzles washed and sanitized properly during inspeciton to correct.Observed stickers on food containers today that were supposed to be clean- stickers must be completely removed before sanitizing.4-601.11

Observed lettuce stacked too high on the make line today holding at >45F- top of product moved to chill down. Hold TCS foods at 45-41F or less.3-501.16

Observed kale mix that was opened >7 days prior- discarded today to correct.Hold TCS foods for 7 days max. if holding the food at 41F or less.3-501.18

Observed multiple employees today with jewelry on their hands and wrists. Food service employees are limited to a single wedding band- no other rings, braclets, or wrist watches allowed.2-303.11

Observed soiled containers being used to store single use utensils today- containers taken back and changed today.Store single use articles on a clean surface.4-903.11Observed single use pan liners with a drink stored on top of them today- do not store single use articles where they will be contaminated- drink discarded today.

Keep 3 comp. sink clean. Observed build up inside of the sanitizer vat today- washed during inspection to correct.4-501.14

Observed TCS foods held at <135F today. TILT sheet given today as an alternative. Store TCS foods at 135F or more unless timing is used as discussed.3-501.16

8-201.13 When a HACCP Plan is RequiredA HACCP plan is required for ROP of soups. No HACCP plan onsite today.Corrected through instruction.

See #27. A variance is needed for this process.

Food service employees are limited to a single wedding band on their hands/wrists- no other rings, bracelets, or watches allowed. Observed bracelets on workers today.2-303.11

Airdry dishes before stacking them. Observed dishes stacked wet today. Do not store dishes or single use items under a drain pipe- observed straws stored under a handsink drain today.4-901.11

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingObserved sausage holding at <135F today- discarded. Hold TCS foods hot at 135F or more. Discussed using TILT/TPHC as an alternative to hot holding with the PIC today. TILT form left onsite.

8-201.13 When a HACCP Plan is RequiredA HACCP plan is required for ROP of soups. No HACCP plan onsite today.

8-103.11 Documentation of Proposed Variance and JustificationA variance is required for the ROP of soups as observed today. Variance application given today.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore clean linen 6" off of the floor. observed bags of clean linen stored on the floor in the back today.

4-501.14 Warewashing Equipment, Cleaning FrequencyDelime the dishwasher-buildup today. Clean dishwasher ceiling vent.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsFood contact surfaces must be clean to sight and touch. Observed build-up today on the bread basket on the make line- basket sent to be washed today( needs to be handwashed).

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingHold TCS foods hot at 135F or more. Observed sausage patties today that were holding at <135F today(see chart). Patties reheated during inspection.

8-201.13 When a HACCP Plan is RequiredSoups are currently being reheated and chilled down in thick bags which constitutes a reduced-oxygen-environment and requires a HACCP plan. The HACCP plan must include items listed in 8-201.14 of the 2009 Food Code. No HACCP plan onsite today.

8-103.11 Documentation of Proposed Variance and JustificationA variance through the state variance committee is required if the HACCP plan does not control for the growth of Listeria and C. bot. as described in 3-502.11 of the 2009 Food Code.

3-602.11 Food LabelsAny food that is offered as grab-n-go, where customer can grab product and check out at the register without assistance from a food service employee. Observed cookies with no label offered on the front counter. The label shall include: name of product, list of ingrediants by predominance in the product, accurate declaration of quantity, allergens contained, address and name of packer, nutrition information if a health claim is made.

2-303.11 Prohibition-JewelryFood service employees are limited to a single wedding on their hands/wrists- no other bracelets, watches, or rings allowed. Observed two employees today with bracelets on- taken off during inspection.

6-304.11 Mechanical-VentilationClean dishwasher vent- buildup present today.