BRUEGGERS #077-672

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one stack of dishes stored as clean with debris and date mark sticker remaining. CDI- Dishes returned to warehouse wash for re-w/r/s. (-0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed used wiping cloth on back prep counter and no sanitizer buckets made up for their storage. CDI- Quat mixture made for storage of cloths. (-0.5)

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 substantial dust and debris inside paper towel dispensers and black residue in corners and WIC floor. Increase cleaning frequency. (-1)

6-303.11 Provide required lighting intensity. Observed .2 foot candles of lighting in walk in freezer unless door remains open. Door open gives .5 foot candles. Increase lighting so labels inside WIF are visible. (-0)

TEN DAY VR. 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed compliant employee health policy and reporting agreement from corporate, but no verification of training is included. EHS provides County version for PIC to have food handlers read and sign. PIC should send photo of signed copies to EHS within 10 days. No point taken due to proper policy onsite, and correct answers to questions by staff. (-0) FORM HERE: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patty’s between 110-130F in hot box. Equipment observed in good repair with all other TCS foods above 135F. CDI- Sausage patties reheated to >165F and returned to hot box for hot holding at 135F or above. (-1.5)

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 dust buildup on ice machine air filter. Increased change of filer is advised. (-0.5)

TEN DAY VR. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many dishes stored as clean with food debris and date mark label residue. EHS will make return visit within ten days to verify correction. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS items (sliced cheese, mayo based dressings, sliced beef) in maketop above 41F. CDI- PIC voluntarily disposes of items. EHS advises carefully monitoring temperatures throughout service to assess if there is need for TPHC or repairs to maketop. (-1.5) 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handlers wearing Apple Watches. EHS spoke to PIC about requirements for arm and wrist jewelry of food handlers. (-0)

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 dark residue and food debris on lowboy gaskets at front serving line. Increased cleaning frequency is advised. (-0.5)

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 and debris inside paper towel dispensers throughout. Cleaning recommended at earliest opportunity to prevent contamination of food handlers hands after washing. 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 missing ceiling tiles at back of store behind walk-ins.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies Near 3 compartment sink and bagel production area. Repeat.

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

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 sticker residue remaining on outside of clean pans. Observed shelving in need of cleaning

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - observed cut tomato, sliced turkey, cheese over stacked, Asiago cheese cold held above 41 degrees F. CDI, Asiago cheese voluntarily discarded other items recently placed in unit according to PIC and relocated to rapidly cool. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed 2 chemical spray bottles cleaners stored over single-service articles.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed vacuum packaged salmon thawing but not open during thawing. CDI, operator opened package to remove from vacuum environment.

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 some dry food ingredient and spices and bottle of water in need of labeling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies on unused equipment accumulating standing water according to PIC. Advised PIC to remove equipment if no longer necessary to establishment.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on clean drainboard of 3 compartment sink.

4-205.10 Ensure equipment other than toasters, mixers, ' microwaves, water heaters and hoods is ANSI certified or equivalent. Observed sprayer used to spray water on bagels. Ensure food contact surfaces and equipment used for food is smooth and easily cleanable. - 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some ceiling tiles and cracked floor tile in kitchen and some damaged baseboard. 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 some areas in kitchen on walls and floors and behind hard to move equipment in need of cleaning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in use manual ware washing sanitizer concentration measuring under 50PPM. CDI-PIC drained sanitizer and refilled 3rd compartment. Retest of the sanitizer concentration level was conducted resulting in 150PPM. REPEAT- 4-602.11 ( A) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, between uses with raw fruits/vegetables and with TCS Food. P. Observed clean stainless steel containers stacked with intact sticker residue. CDI-PIC moved items to dish area for recleaning.

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 three clear secondary bottles without labels. CDI-PIC added labels to bottles.

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed food employee not rinsing dishes after washing and going into the sanitizing step. CDI-PIC had food employee rewash dishes.

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 at prep line low reach in cooler gaskets a with food debris in all three coolers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed clean metal containers stacked with intact sticker residue. REPEAT. CDI - PIC removed containers 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 .

3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below. -P. Observed tray of raw shell eggs on counter by oven. CDI - PIC placed eggs back into refrigeration. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cut tomatoes in covered plastic container cooling at an insufficient rate in WIC. CDI - PIC moved tomatoes to metal sheet tray to rapidly cool. 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 .

5-501.17 Provide a covered waste bin in female restrooms. Observed trash receptacle in female restroom missing lid.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed two food employees use bare hands to turn off faucet after washing hands. CDI - EHS directed employees to rewash hands and use a paper towel to turn off faucet.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed veggie slicer with visible food residue on food contact surfaces. PIC stated that sliced had not been used today. CDI - PIC removed sliced to be rewashed before next use. 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food buildup on stored food thermometer. CDI - PIC removed thermometer to be rewashed before next use. For more information, please visit: http://meck.co/FoodSafety 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 .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored in visibly soiled space between prep top covers. CDI - PIC removed knife to be rewashed.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed two hand sinks separating and no longer sealed to wall. Reattach and seal sinks to the wall

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 buildup of food debris between and underneath prep top units.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed ladder obstructing hand sink next to coffee machines. CDI - Obstruction removed.

REPEAT: 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. - P. Observed several plastic containers stored as clean with stickers present. CDI - Items removed from shelving to be re-washed, rinsed & sanitized.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed x2 employees not wearing hair restraint.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed 3x split gaskets at lowboy reach-in unit. Repairs needed.

REPEAT: 5-205.15 Maintain a plumbing system in good repair. Observed faulty handle at 3-compartment sink. Repairs needed.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed no sheild/cover for light bulb inside walk-in freezer.

REPEAT: 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed several plastic containers stored as clean with stickers present. CDI - PIC took items to be re-washed, rinsed & sanitized.

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 several unlabeled squeeze bottles inside lowboy reach-in unit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacking at dry shelving area. CDI - PIC re-arranged to allow proper drying.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed ice build up inside lowboy reach-in unit below hot holding station. Also observed 2x split gaskets at lowboy reach-in unit. Repairs needed.

REPEAT: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed inside of all reach-in units, at flip top station and behind equipment at hot holding station. Also observed pink build-up on non-FCS of white catch plate in ice machine. Recommend thorough and higher cleaning frequency throughout.

5-205.15 Maintain a plumbing system in good repair. Observed faulty handles at 3-compartment sink. Repairs needed.

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 needed on floors throughout facility.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed PIC unable to demonstrate managerial control due to several priority items out of compliance during inspection.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no employees with CFPM during today’s inspection.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P. Observed limited knowledge of employee health policy from PIC. EHS educated PIC about FBI diseases, reportable symptoms and exclusion policy and provided guidance to facility email on file.

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. Observed employee wash hands and recontaminate with handles. EHS educated employee on how to properly handwash without recontaminating hands by utilizing a barrier such as paper towels. CDI - Employee re-washed hands and shut off handles with paper towel.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed several plastic containers stored as clean with stickers present. CDI - PIC took items to be re-washed, rinsed & sanitized.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed hashbrowns at 135 F inside lowboy reach-in cooler Unit. PIC stated that the product was made 20 minutes prior to today’s inspection and then placed into unit. CDI - PIC relocated product to walk-in cooler for proper cooling. Points not escalated due to significant improvement made from previous 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 hashbrowns cooling inside of lowboy reach-in unit. PIC stated that the item was prepared 20 minutes before EHS arrival. Also observed cream cheese cooling tightly covered inside walk-in cooler; product remained the same in temperature after 30 minutes. CDI - PIC took hashbrowns to walk-in cooler for rapid cooling and uncovered cream cheese for proper cooling.

REPEAT: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing hair restraint.

REPEAT: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2x sanitizer buckets reading 0 ppm Qac. CDI - Sanitizer remade at 200 ppm.

4-501.11 Maintain equipment in good repair. Observed ice build up inside lowboy reach-in unit below hot holding station. Repairs needed.

REPEAT: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed inside of all reach-in units, at flip top station and behind equipment at hot holding station. Recommend thorough and higher cleaning frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on prep table. CDI - PIC removed item. 6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking. Observed employee foods stored with retail foods inside lowboy reach-in cooler. - CDI - Items removed to designated area.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed few employees don gloves without washing hands. CDI - Hands washed. 2-301.14 Wash hands after activities that contaminate them. -P Observed employee handle chemicals then change gloves to prep food without washing hands. CDI - Hands washed. - 2 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shell eggs sitting on counter at 64F. CDI - Items voluntarily discarded by employee. TPHC form filled out with PIC to keep raw shell eggs on TPHC. - REPEAT - - 1.5 -

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 PIC unable to find procedures for milk and creamer at coffee station. PIC stated a page fell off of their bulletin board a few days ago, she believes it was the TPHC procedures. Provided facility with new procedures for milk and creamer at coffee station. - 1 -

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 prepared lox cooling tightly covered in walk in cooler. CDI - Lox uncovered to allow for proper air flow. - REPEAT - - 0.5 -

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing hair restraint. - 0 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two sanitizer buckets reading <50ppm QUAT sanitizer at coffee station. CDI - Sanitizer refilled to the proper conentration. - 0 -

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed inside of all reach in units. Walk in cooler and walk in freezer in need of sweeping. - REPEAT - - 1 -

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. Observed missing and broken kitchen floor tiles right under the bagel oven needing repairs. Water pooling in missing tile areas. ***Facility had 15 months to repair this*** 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 needing to be done on floor of employee bathroom. - REPEAT - - 1 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT. Observed several cream cheese scoops, tomato slicer, and plastic containers soiled food debris or sticker residue but stored as clean. CDI - Items taken back for rewashing. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observd heavy black buildup inside ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three cream cheeses maintaining temperatures between 42F-47F. Prep unit ambient air temperature is 39F. CDI - Items voluntarily 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 cooked twice baked hashbrowns cooling at room temperature for two hours at 73F. CDI - Item taken to freezer for flash freezing and has reached 33F.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. REPEAT. Observed several containers of bagel brushes/toppings not labeled.

4-501.11 Maintain equipment in good repair. REPEAT. Observed raw shell eggs reach-in unit with torn gasket and torn gasket board. Also observed the right side door not fully able to close. PIC stated unit is being replaced. ***Facility had 9 months to repair this unit***

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed cleaning needing to be done inside reach-in unit where cream cheese is held, the area around the drink nozzles on soda machine, and shelving of drying racks.

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. Observed missing and broken kitchen floor tiles right under the bagel oven needing repairs. ***Facility had 9 months to repair this*** 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 needing to be done on floor of employee bathroom. No signature needed due to COVID-19 guidelines.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF 5-205.11 Maintain access to handsinks. Observed handsink at front line station without proper functioning cold water. Cold water has to be shut off in order to stop a leak in the faucet at the handsink. Ensure to repair cold water faucet to allow employees to properly and comfortably wash hands for the required time. Handsink temp requirement is 100F or above. Verification required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several utensils and plastic containers with food debris build up. Ensure to increase cleaning frequency. CDI PIC removed soiled utensils and containers and placed at the 3 comp sink to be properly cleaned.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shaker container and carafe container not labeled. Ensure to label to easily identify ingredients.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees actively prepping food while wearing wrist bracelets and watches. Ensure to remove when prepping food to prevent from contamination.

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 plastic container cracked and damaged. Ensure to replace when surface is no longer smooth and easily cleanable. 4-501.11 Maintain equipment in good repair. Observed reach in unit (with raw eggs and bacon) with torn and damaged gaskets. Ensure to repair or replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces (reach in units, gaskets, shelving throughout, etc.) with debris build up. Ensure to increase cleaning frequency.

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 tiles in the kitchen by fire oven cracked and damaged. Ensure to repair or replace floor tiles to be smooth and easily cleanable.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bacon and cream cheese holding above 41F (see chart). CDI- Bacon cooled down in WIC, PIC stated it was left out. Cream cheese placed on TPHC. Facility must hold all TCS foods at 41F or below.

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. Two sanitizer buckets low in concentration. CDI- Exchanged.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Light bulb shield does not entirely cover light bulb above bagels. Missing end caps to light shield.

Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed ice inside front counter handsink. CDI: by instruction; addressed with GM.

Repeat: 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 half and half and gallon milk not dated in reach-in cooler at front counter. These products could last up to 2 days. CDI: date marked properly. Improvement noted.

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 no times marked on bagels with cheddar tops held on TPHC. CDI: times were properly marked.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer buckets at 50ppm. CDI: changed out and corrected to 200ppm from 3-comp sink.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet stacked on back shelf.

5-205.11 Using a Hand washing Sink-Operation and Maintenance - PF - Observed employee dump sanitizer container in hand washing sink. Hand washing sinks shall only be used for hand washing. CID by instruction. Observed hw sink behind counter with disposable towel dispenser but missing soap and hw sign. CDI, and hw sign provided to PIC.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed cooked bacon stored on boxes of shell eggs in walk in cooler. CDI, foods relocated for proper storage. Observed unwashed produce, lemons, stored over ready to eat foods in walk in unit. cdi by instruction to relocate for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some metal pans stored as clean but soiled with food debris. CDI, equipment relocated for cleaning.

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 1 open bag of lettuce that operator did not know with certainty was opened. CDI, operator voluntarily discarded lettuce. Improvement made since previous inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several working containers of dry food ingredients near bagel oven not labeled as required. Repeat.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 sanitizer buckets below 150ppm quat.

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 single-service portioning cup used in dry food container. Use proper scoop with handle. Observed scooper in flip top prep unit stored in soiled container in between uses.

4-803.11 Storage of Soiled Linens - C - Observed soiled cloth stored on clean drain board of 3 compartment sink.

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 some plastic containers and multiuse tray with heavy cracking.cdi, operator removed equipment from use.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker residue on plastic containers stored as clean. Observed build up of food debris in reach in coolers. Observed soil on shelving throughout kitchen. Repeat.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontamination hands. -P Observed PIC recontamination hands by touching paper towel dispenser' s handle, after washing hands. CDI, corrected by instruction. PIC re-washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several TCS foods in prep tables at main line temping above 45F for cold holding. PIC stated food was checked at opening but no temperature check was done after that. PIC discarded TCS food not holding below 45F. Prep coolers' ambient temperature was 54. PIC will call someone in to check equipment. PIC may place TCS foods on TILT until equipment is fixed or place in ice if temperature check is done as often as necessary to ensure tcs foods are kept at 45F or below. -VR, Observed fruit salad with melon temping above 45F. Ensure salad container is fully submerged in ice or another form of cold holding method is put in place.

| 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 tcs foods such as cabbage and spinach without a date label. CDI, PIC placed correct date label. 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed TCS foods with date marked for longer than 7 day. Some TCS foods were held between 42F and 45F with 7 day date mark. Ensure TCS foods are marked correctly with correct time and temperature combination. CDI, PIC corrected time frame on tcs food label.

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 cut lettuce holding temperature above 45F. PIC stated lettuce was prepared in the morning and did not check to see if lettuce had reached 45. Lettuce was not cooled to 45 before placed in prep cooler. CDI, lettuce was voluntarily discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several working containers with foods not easily identifiable, without a label. PIC stated they were spices. Ensure all working containers with foods that are not easy to identify such as pasta are labeled. -Repeat

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food PIC working at front line, preparing bagels, without a hair restraint. Ensure effective hair restraints are worn. -Repeat

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in soapy water. Observed some wet wiping cloths stored not fully submerged in sanitizer.

4-501.11 Maintain equipment in good repair. Observed rusted shelving at 3 comp sink. Ensure shelving is replaced or repaired. DO NOT PAINT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker residue on plastic containers stored as clean. Observed build up of food debris in reach in coolers. Observed significant build up and debris in walk in cooler floors.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Ensure food equipment is cleaned at required frequency. Observed soil building up on tea urn nozzle. Observed dry food residue on vegetable slicer. PIC stated that it wasn't used today. Observed coffee urn nozzle accumulating some residue.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed no consumer advisory on catering menu for undercooked / raw salmon that was offered according to staff as other salmon on menu and menu board. Take out menu and menu board have proper consumer advisory. CDI by instruction, provide required consumer advisory on catering menu by next inspection.

y3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed container of sugar and other ingredient containers in kitchen not labeled by common name of food.

3-307.11 Miscellaneous Sources of Contamination - C - Observed a lawn and garden sprayer used to spray water on bagels. CDI by instruction, ensure that food contact surfaces are food grade and easily cleanable.

2-402.11 Effectiveness-Hair Restraints - C - Ensure effective hair restraints are worn. Observed 2 employees handling food behind counter without hair restraint.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some residues accumulating above nozzles on coca cola soda dispenser. Ob l \ i . served sticker residues on outside of plastic containers stored as clean.

6-202.14 Toilet Rooms, Enclosed - C - Restroom doors shall be self-closing. Observed restroom door near office not self closing. Repeat..

2-401.11 Eating, Drinking, or Using Tobacco - C - Employees may drink from a closed beverage container if handled to prevent contamination of hands or equipment. Observed twist top employee beverage stored below prep area.

5-205.11 Using a Hand washing Sink-Operation and Maintenance - PF - Hand washing sinks shall be easily accessible and only used for hand washing. Observed cutting board and utensil stored on hand washing sink in kitchen.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P - Observed tea urn nozzles accumulating soil residues. CDI, tea urns and nozzles relocated for 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 a container of cooked eggs with date of preparation of 10/30 and a container of cooked sausage with a date of preparation of 11/1. CDI, operator voluntarily discarded foods.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Store food 6 inches from the ground. Observed boxes of food stored on ground in walk in cooler and freezer. Operator stated that foods were recently delivered.

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 in-use utensil stored on container in low reach in prep unit in soiled area.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustment. Observed dish machine not working. Operator stated that he ordered part for it.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and soil accumulating in gaskets of prep units and inside prep units. Repeat.

6-202.14 Toilet Rooms, Enclosed - C - Restroom doors shall be kept closed and equipment with a self closing door. Observed employee restroom door open and not self-closing.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw salmon stored over ready to eat foods in walk in cooler. CDI, operator relocated foods for proper storage.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P - Observed black soil residues accumulating on tea urn nozzles. CDI, tea urns relocated for cleaning. Improvement made since previous inspection.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Observed cut lettuce and open package of pre-cooked chicken not date marked in walk in cooler. CDI, operator voluntarily discarded foods.

4-204-112 Temperature Measuring Devices-Functionality - Provide working temperature measuring device to measure ambient air temperatures in hot hold and cold hold units storing TCS foods. Observed non-functioning temperature measuring device in prep unit 1

2-402.11 Effectiveness-Hair Restraints - C- Ensure hair restraints are worn. Observed food employee not wearing a hair restraint. Repeat.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Warewashing sinks shall be cleaned as often as necessary to keep them clean. Observed soil accumulating on clean drainboard of 3 compartment sink.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed food debris on shelves and soil a-ccumulating inside gaskets of low reach in unit doors. Repeat.

2-401.11 Eating, Drinking, or Using Tobacco - C - Employees may drink from a closed beverage container if handled to prevent contamination of hands or equipent. Observed twist top employee beverage stored below prep tables.

2-301.12 Cleaning Procedure - P - Vigorously rub hands for 10 to 15 seconds when washing hands. Observed food employee not vigorously rub hands for required time. CDI by instruction.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - Observed no letter from supplier, US foods, guaranteeing fish served raw or undercooked is free from parasites. Facility offeres salmon cooked to order. Verification required by 12/3/15

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Unwashed produce shall be separated from ready to eat foods. Observed some unwashed produce located above ready to eat foods in walk in cooler. CDI by instruction

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Provide sanitizer at required concentration. Observed quat sanitizer in bucket below required concentration. CDI, operator refilled bucket. Repeat. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Clean tea urns at least every 24 hours. Observed tea urn nozzles accumulating soil. Observed coffee nozzles accumulating soil. Observed black soil accumlating in ice chute of ice machine. CDI by instruction.

3-501.15 Cooling Methods - PF - Provide proper methods to cool foods. Observed cheese bagels cooling on rack at 71 degrees F. CDI, operator transferred bagels to walk in cooler to rapidly cool.

2-402.11 Effectiveness-Hair Restraints - C - Observed 2 food employees without hair restraints.

3-304.12 In-Use Utensils, Between-Use Storage - C Store in-use utensils in a clean dry area, in hot water above 135 degrees F or in the food with handle out of food product. Observed an in-use knife stored on soiled area of flip to prep refrigerator.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed several metal containers being wet stacked above 3 compartment sink.

4-602.13 Nonfood Contact Surfaces - C - Observed food debris and crumbs accumulating in shelfing throughout facility.

4-501.114 Maintain sanitizer at correct concentrations. -P - Observed 2 sanitizer buckets below 200 ppm. CDI - new sanitizer was provided at the correct concentration. Repeat violation. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed dried food debris on the slicer that was stored as clean. CDI - PIC Doug set it aside to be rewashed. Observed black build up around the ice shoot of the drink machine. CDI - employee cleaned during inspection.

General Comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed an unlabeled carafe with water in it. Label container with what it is.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed black build up and food debris in the gaskets of prep units. Clean gaskets.

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. - Observed black mildew in the caulking on the back wall of the 3 comp sink. Clean/replace caulking.

4-501.114 Maintain sanitizer at correct concentrations. -P - Observed all sanitizer buckets less than 200ppm. CDI - new sanitizer was provided at the correct concentration. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed a broken soup kettle with food debris in it. 4-602.11 Clean the equipment and utensils as required to avoid contamination. -P - Cream cheese scoops are only cleaned once a day according to the PIC. Utensils need to be cleaned at least every 4 hours to prevent bacterial growth.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed romaine and cut tomatoes in the top prep unit above 45F. CDI - items were taken to the walk in to cool down. Don't double stack the metal containers and move to the front of the unit to prevent freezing. Observed skim milk in a carafe above 45F, was at 53F.

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 undated cooked turkey sausage and cooked eggs in the reach in cooler by the toaster. CDI - items were dated. Observed open milks not dated CDI - item dated.

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 sliced deli meats, cut tomatoes and lettuce cooling in the walk in. Items were tightly covered; leave the item uncovered to cool.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no thin probe thermometer onsite. Also, need a thermometer for the walk in cooler and reach in cooler where the milk is kept.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed a few squeeze bottles unlabeled on the prep line.

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

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 tong handles in pickled onions. Observed little bowls in the dried goods used for scooping. Get utensil with a handle to scoop.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal containers stacked wet and a cart of wet containers drying where air can not get to them. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed an ice scoop sitting directly on top of the ice machine. Keep in a container or a tray to prevent contamination.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a non NSF can opener. 4-501.11 Maintain equipment in good repair. - Observed peeling coating on bottom of prep table, door of walk in cooler, shelving in reach in coolers.. Remove, replace or resurface those surfaces; only an NSF fabricator can impact NSF/ANSI equipment. No spray painting allowed.. Observed as split gasket on the reach in cooler under the hood up front. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed pitted cutting boards on the prep line. 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 cracked containers.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P - Observed spray arm at 3 comp. sink below the water line of sink. Potential back siphonage issue. Move spray arm at least 2 inches above the sink rim.

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 water damage to the baseboard beside the walk in cooler. 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. - Observed needed cleaning to floors throughout the facility.

.. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. - Observed a dusty vent above single service items.

4-501.114 Sanitizer must be at proper concentration. Observed 3 sanitizer buckets at 0 ppm. CDI sanitizer was changed.4-601.11 (A) Food contact surfaces shall be clean to sight and touch. Observed tea and coffee dispenser soiled. CDI items were cleaned.

3-302.12 Food storage containers must be identified with common name of food. Observed several containers not labeled or contents did not match label

4-501.11 All equipment must be in good repair. Observed split gasket on walk-in cooler door.

4-601.11 Nonfood contact surfaces shall be clean to sight and touch. All cooler gaskets need to be cleaned of food debris. Repeat violation.

6-201.11 Floors, walls and ceiling shall be smooth and easily cleanable. Observed wall junctures at base of walk-in cooler at surrounding wall at bagel area damaged and need to be sealed.