HALFPENNY`S CONFECTIONS & CREAMERY

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Dry oatmeal and sugar not covered in back. Keep food covered.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pre cooked BBQ and chili holding below 135F. CDI - Discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cole slaw, hot dogs, sliced tomatoes in back reach in cooler recorded above 41F. CDI - Discarded. 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 .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer in spray bottle recorded at 0ppm chlorine. CDI - Discarded from bottle 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Boiled pre cooked chicken cooling in pot in flip top freezer with lid on. Cooling rate for 30 mins was 16.3. CDI - Lid removed with active stirring, new cooling rate was 7.0 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce, soup, tomatoes, milk, and half and half recorded above 41F. CDI - All discarded. Keep milk and half and half on TPHC. REPEAT. 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 .

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 pot of chicken cooling in flip top freezer with lid on. Method produced a high cooling rate (see # 20). CDI - Method changed to remove lid and stir activley and new proper cooling rate was achieved. REPEAT. 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 .

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed eggs being boiled on dirty side of 3 comp. Sink. CDI - Eggs moved.

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. Ceiling fan dusty and in need of cleaning

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Personal coffee mug stored on counter next to coffee maker. CDI - Moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P American, cheddar, and prov. Cheese slices in flip top recorded above 41F. CDI - Discarded. Products were overstacked. 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 .

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 Prepped salads prepped and cooling in reach in cooler with lid on. After 20 minutes cooling rate dropped 0. CDI - Moved to freezer where product cooled (see chart). 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employee was not wearing a hat/ hair restraint. REPEAT

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P PIC peeling boiled egg and touching RTE egg with bare hands. CDI - Eggs discarded, PIC washed hands and donned gloves. Do not touch RTE foods with bare hands For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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. Salt bottle not labeled. Label

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees were not wearing hair restraints.

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. Fan and container where knives were stored had build up on them. Clean

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Milk recorded at 47F. CDI - Discarded. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet cloth stored on cutting board. Keep in sanitizer buckets.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Raw eggs stored on shelf above soup and tomatoes. CDI - Storage order reversed. For more information on food storage order 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 Folded eggs cooling in reach in cooler. CDI - Moved to freezer for cooler. 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 .

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility had old employee health policy and did not have the updated form with the 6 illnesses. CDI - Provided. REPEAT For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Egg quiches recorded below 135F, CDI - Placed on TPHC. Unit was turned down. Unit temp. Turned up. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P One container of chili beans recorded at 44F, Temps. Have improved from last inspection. Points not escalated. REPEAT. CDI - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Old health policy present on site with five illnesses, not 6. CDI - New policy given and employees to sign copies. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple food items recorded above 41F. Employee error at fault for portioning food items at room temp. CDI - 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 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 All food items in reach in cooler were not dated (tuna, lettuce, potato salad, cheese, boiled egg, pulled pork). CDI - All items dated. REPEAT. Facility needs to do better at date marking or face permit action. Follow up visit required. 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 Prepped tuna salad cooling in reach in cooler, CDI - Brought to freezer for cooling. REPEAT 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 .

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 Damaged can was not stored in segregated area. CDI - Brought to segregated area.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Hot dogs, ham, cheese, potato salad all not dated. CDI - All items dated. 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 CDI - Lettuce cooling in reach in cooler. Lettuce removed and brought to freezer for 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce, potato salad, lettuce all recorded above 41. CDI - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 Boiled eggs and folded eggs cooling in reach in coolers. CDI - Moved to freezer. REPEAT 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored on top of pickles. CDI - Eggs moved. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Dates for food were old. CDI - New dated updated. Keep up with dating foods accurately. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 Tuna salad cooling in flip top with lid on, CDI - Moved to freezer. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Date board for TCS foods not dated. CDI- PIC knew date of use and dated as such.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet cloth stored on cutting board. REPEAT

4-202.11 Multiuse 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 One plastic container cracked. CDI- Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Lettuce in reach in cooler recorded at 44F, CDI- Discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth kept on prep table. Keep in sanitizer bucket. 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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Cooked eggs cooling in reach in cooler with lid on. In house mixed tuna salad, chicken salad and egg salad all cooling in reach in cooler with lids on. CDI- Moved to freezer for cooling, cool in freezer. REPEAT

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet cloth stored on table and not in sanitizer.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Date mark missing for tomatoes and Cole slaw, CDI- Added

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 Chicken salad cooling with Lid on, CDI- Moved to freezer

2-501.11 Clean-up of Vomiting and Diarrheal Event No writtten procedures on site. CDI- Written procedures and flyer emailed.

2-401.11 Eating, Drinking, or Using Tobacco Observed personal drink stored on dill pickle jar.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Eggs recorded at 109F. CDI- Placed on TPHC. Points not escalated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Tuna, hot dogs and Cole slaw recorded above 41F. CDI- Discarded.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Tater tops recorded below 135F (see chart). CDI- Placed on TPHC.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thin probe thermometer is not working. VR.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on sink drain board.

4-501.11 Maintain equipment in good repair. Gasket in reach in freezer damaged and in need of repair.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Ceiling fan dusty and in need of 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 Mac salad not dated. CDI- Discarded. REPEAT. Third date marking violation in a row, Must meet compliance. 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 Cole slaw dated for 11/16, exceeding 7 day window. CDI- 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 Prepped tuna cooling with lid on in reach in cooler. CDI- Moved to reach in freezer for more efficient cooling.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Thermomter was not working. CDI- Battery adjusted and worked.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed bags of lettuce, tomatoes,peppers jack cheese and several other TCS foods throughout refrigeration lacking date marks. PIC stated that all items were prepped from the night before. CDI/REPEAT- Education was given on when to actually date mark food product and all foods were back dated. Adjust violation or risk being on risk control plan for date marking moving forward. - 3 points.

2-402.11 Effectiveness-Hair Restraints - C Observed food employee without hairnet on while prepping chicken and tuna salad. 0 points.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed handle of spoon in direct contact with cole slaw. Ensure in use utensils are handled so that they are not playing the role of a contaminant. -.5 points.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed a container of straws being stored exposed on dinning table Ensure that single service articles are stored so that they are protected while stored. 0 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hot dogs and hamburgers in reach in cooler above 41F. CDI: Products voluntarily discarded. 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 many items in reach in coolers and prep tops with no date marking. CDI: PIC was able to tell EHS the date preparation and products were date marked accordingly.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC preparing foods with no hair restraint.

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 spoons for grits and oatmeal stored on counter in water.

4-501.11 Maintain equipment in good repair. Observed ice cream covers cracked and broken. Observed reach in freezer gasket split. 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 flooring in kitchen peeled up and exposing absorptive concrete floor.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no PIC or employees a certified food protection manager. Repeat violation.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee dumping ice into handsink and fill container of water. Ensure handsinks are for handwashing only. CDI EHS redirected employee to use 3 comp sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili soup hot holding less than 135F (see temp chart). CDI PIC reheated chili soup to 167F during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut watermelon and cut melon fruit cups in the grab n go above 41F (see temp chart). EHS discussed using TPHC for cut melons due to the inability to maintain proper cold holding temperatures in the unit. CDI PIC voluntarily discarded containers of cut melons and cut watermelons and stated that they will use TPHC. Repeat violation.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles by the flip top and container of sugar not labeled. Ensure to label to easily identify.

3-304.14(B) Hold in-use wiping cloths in sanitizer at proper concentrations between uses. Observed 2 bleach sanitizer buckets at 0 ppm. Observed damp wiping cloth held on prep tables. CDI PIC removed wiping cloth and refilled bleach sanitizer buckets to proper concentrations of 100 ppm. Repeat violation.

4-501.11 Maintain equipment in good repair. Observed cover/lid of the ice cream unit damaged and cracked. Ensure to repair or replace. PIC stated that cover lid is going to be replaced. Repeat violation. Points were not escalated due to PIC replacing cover

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee filling fruit cups and touch top of fruit with bare hands. CDI: Fruit voluntarily discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Upon arrival, observed employee relocate pitcher of eggs to second shelf of reach in cooler. CDI: EHS intervened and employee relocated eggs correctly without EHS saying they need to be on the bottom.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milks in carafs on table above 41F. EHS recommends placing these items permanently on TPHC. CDI: Items sold by end of inspeciton today.

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 written on sausage or eggs. CDI: Times foods were brought out written. Observed no procedures on site for foods held on time. TPHC form emailed along with inspection today. VERIFICATION REQUIRED

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed several packaged food items in grab and go with no address labeling. CDI: Address/contact information added during inspection. REPEAT VIOLATION Improvement from previous inspection.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee peeling hard boiled eggs in 3-comp sink with dirty dishes and cloths. CDI: Employee ceased process, relocated to a clean area and then cleaned.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food with no hair restraint. CDI: Employees donned hair restraints.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths in sanitizer bucket with 0ppm chlorine. CDI: proper concentration reached by adding more bleach.REPEAT VIOLATION Some improvement from previous inspection

4-501.11 Maintain equipment in good repair. Observed cover/lid for ice cream freezer cracked and broken.

2-102.12 Person in Charge (PIC) shall demonstrate knowledge by being a certified food protection manager (CFM). Observed no CFM on site during inspection.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed chili, soups, and pork reheating in steam tables. Products had 20 min left until the 2 hour mark and were still below 100F. Corrected during inspection (CDI): Items rapidly heated in oven or microwave to reach at least 135F and then placed in steam table. Discussion with PIC to come up with better reheating plan. PIC agreed that heating thawing items for the next day in the refrigerator in conjunction with warming them in the microwave or oven would be the best way to ensure proper reheating.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed hardboiled eggs and egg salad cooling at a rate of 0F/min. CDI: Eggs moved to freezer for rapid cooling. Items rearranged in reach in so that egg salad is on top to allow for more air circulation.

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 eggs in reach in coolers and egg salad in reach in cooler with minimal air flow. CDI: eggs moved to freezer for rapid cooling and egg salad moved to top shelf for more air circulation. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility has no equipment rated for cooling. Facility advised by Environmental Health Specialist (EHS) to utilize freezer for rapid cooling as needed due to volume and amount of food that is prepped daily.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed mixed fruit cups, salads, cheese sticks, and babybel cheeses with no labeling in grab and go refrigerator. VERIFICATION REQUIRED

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet cloth on counter near coffee area.

2-401.11 Eating, Drinking, or Using Tobacco - C. Observed employee fruit cup with fork stored on top shelving in two door refrigeration unit behind the cash register stored above other food in unit. Store employee food below and away from establishment food. Employee food placed on lower shelving in refrigeration unit below and away from establishment food.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee washing lettuce in lettuce spinner and bagging lettuce with bare hands. Manager/owner had employee to re wash lettuce, place gloves on and then bag lettuce with gloved hands. Corrected at time of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed clam trays of lettuce 52F and container of boiled eggs 55F. Maintain potential hazardous and TCS food 45F and below. Clam trays of lettuce placed in up-right freezer and recorded a second reading of the clam trays of lettuce 41 F and 44F on the container of eggs. Sausage 50F in prep line refrigeration unit. Sausage placed in freezer and recorded a second reading of 42F.

3-501.15 Cooling Methods - PF ,4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF. Observed container of eggs in up-right refrigeration unit trying to cool with lid completely closed. Do not completely cover containers of food products when cooling. Layer eggs in shallow container when cooling. After lettuce is washed and before placing in clam trays, place lettuce in refrigeration unit or freezer to drop temperature below 41F before placing in clam trays and before placing clam trays in prep line refrigeration unit. Items properly cooled at time of inspection. Items placed in up-right freezer to quickly cool/chill, lead removed from egg container and placed in freezer. No violation. Observed employee slicing tomatoes and stacking them in a small container. Recommended to owner and employee to layer tomatoes on a sheet pan and place in up-right refrigeration unit or freezer to drop temperature back down before placing in prep line refrigeration unit.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed lettuce being washed in salad spinner in first vat of three compartment sink while soiled items were stored in second and third vat of sink. One food prep/operation at prep sink or thre compartment sink at any given time. Owner informed employee to remove lettuce, clean entire three compartment sink(wash, rinse and sanitize); individual vats and then re wash lettuce. Item corrected at time of inspection. Employee had cleaned 1st vat of sink before preping lettuce in salad spinner. Employee informed to clean all drainboard and individual vats of sink before doing any food prep at three compartment sink.

4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. Observed damaged gasket on up-right freezer unit. Observed refrigeration unit in the back corner of the kitchen broken and not being used. Replaced broken refrigeration unit. Observed transfer cart damaged and tape present. Replace damaged transfer cart. Observed damaged lid to cover dry storage containers (lids discarded and replaced); Observed knife with damaged handle; replace knife any utensils with damaged handles. 4-201.11 Equipment and Utensils-Durability and Strength - C Do not use sliding two door refigeration unit behind ice cream cooler to store or place opened pacakges of food products. Refrigeration unit is for only prepackaged and bottled products only.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed end cap missing from over one light bulb in dry storage area. Provide end caps on end of light fixture missing end caps.

Repeat: Observed a condiment squeeze bottle drop on the floor and an employee wash it with water from the handsink. CDI- Informed the employee and PIC that water from the handsink can not be used for cleaning- handwashing ONLY. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

No Points Deducted: -Observed the only sanitizer bucket in the facility at 0ppm chlorine. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P -Observed the Torani pump attachment with food debris. CDI- Placed at the three compartment sink to be cleaned. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

-Observed chicken salad at 59F. CDI- Placed in the cooler and suggested to the PIC to make dish with cold ingredients. -Observed shredded lettuce at 51F. CDI- Placed in the cooler. Now 45F. Got more lettuce and educated PIC on how to use an ice bath if the lettuce is kept sitting on top of the containers in the make station (above the chill line). -Observed chili at 79F. CDI- Discarded. -Observed cream of potato soup at 67F. CDI- Discarded. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Repeat: Observed egg salad at 61F & tuna salad at 54F in tightly covered containers and stacked on top of each other. CDI- Uncovered and separated. 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

Repeat: Observed several squeeze bottles of sauces, a bowl of what the PIC said to be cinnamon, and a bin of white glandular. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

No Points Deducted: Observed a person making sandwiches and another making ice cream without hair restraints. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.

Repeat: Observed several wet cloths sitting out on counters. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Repeat: Observed coffee pots hanging over the three compartment sink with water still in them. Informed the PIC to air dry- dump water. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

Repeat: Observed single service cup lids sitting unprotected on the round table in the dining area. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee drop sugar dispenser lid on floor and then rinse it under running hand sink water as EHS was washing hands upon arrival. CDI: EHS advised employee to use three compartment sink. Nothing other than hand washing shall ever be done at hand sink. Observed PIC rinse thermometer in hand sink. CDI: PIC educated on hand washing sink usage.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs being stored on top of ready-to-eat muffins on a shelf above other RTE foods. CDI: eggs were relocated to bottom shelf.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P REPEAT Observed chicken salad cooling at a rate of 0.03 deg/min in prep cooler. Proper rate is 0.12 deg/min for foods cooling from 70F to 45F. Observed soup cooling at a rate of 0.45 deg/min in back prep cooler. Proper rate is 0.50 deg/min for foods cooling from 135F to 70F. CDI: items were relocated to quickly cool.

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 REPEAT Observed eggs salad and boiled eggs cooling with tight-fitting lids. CDI: items were uncovered and relocated to reach-in freezer to quickly cool. EHS advised using the freezer for most all cooling, especially of hot soups/chilis.

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 squeeze bottles of sauce and white granular without labeling throughout.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. REPEAT Observed wiping cloths being stored in 0 ppm quat and 0 ppm chlorine in three compartment sink.

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 knife being stored in container with build-up inside on back prep counter.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT Observed coffee pots hanging above three compartment sink with water in them. PIC reminded to periodically dump water from coffee pots.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. REPEAT Observed single-service coffee cup lids being stored without protection, exposed to customers in one area on round table. EHS saw improvement with other cups and lids against wall that are being displayed with plastic wrap still on them. EHS suggested relocating lids on round table to lower basket so they will be covered.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Hamilton Beach food processor in back kitchen. PIC advised to removed equipment as it states "Household use only."

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed cleaning needed in salad spinner. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed cleaning needed on ice machine deflector plate screws. Observed cleaning needed in bagel and cookie case. CDI: PIC was advised on what needed to be cleaned and how often.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed chicken salad cooling at too low of a rate after EHS intervened. CDI: chicken salad was split into two containers and placed uncovered in freezer.

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 boiled eggs and chicken salad being cooled in large containers with tight fitting lids. CDI: boiled eggs were uncovered and chicken salad was uncovered and separated into two containers to quickly cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths being stored in water that measured 0ppm quat and chlorine. Observed many wet wiping cloths in the three compartment sink not stored in sanitizer being used to wash dishes.

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. -Repeat- Observed scoop handles for dry goods stored in contact with the product. Ensure handles do not come in contact.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers being stacked while wet on drying rack. Observed coffee pots hanging off drying rack with water collected in the bottom. EHS advised PIC to periodically dump water out of coffee pots.

4-903.11(A) Store single-use and single-service articles to prevent contamination. Observed single-service coffee cup lids being stored without protection out front exposed to customers.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips onsite for quat nor chlorine. VERIFICATION REQUIRED to ensure facility has obtained quat test strips since that is what they are using to sanitize.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on plastic storage bins behind counter.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -Repeat- Observed missing ceiling tiles in several areas where food is stored.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw eggs stored over ready to eat foods in reach in cooler. CDI: Items relocated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggs hot holding at 130F. CDI: Eggs reheated to 165F. PIC directed to keep eggs covered from the time they are cooked and throughout hot holding to ensure they stay at proper temperature. VERIFICATION REQUIRED

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 handle of scoop stored in contact with oatmeal in prep area.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing ceiling tiles in various places in facility. REPEAT VIOLATION

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed boiled eggs cooling at rate insufficient to meet cooling window. CDI corrected method and properr rate achieved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed turkey on front line and in rear prep unit (4 chubs) and ham (full chub) , weiners and hamburgers all greater than 45 degrees CDI discarded products unable to ascertain when temperature control was lost.

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 boiled eggs in reach in cooling in covered plastic container not meeting cooling parameters. CDI opened container and moved to freezer and proper cooling rate achieved.

4-501.11 Maintain equipment in good repair. Observed rear prep unit unable to maintain proper temperature control . Verification required.

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 ceiling tiles missing over prep table in rear kitchen . -0 points-

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed potato soup and chicken noodle soup reheating using slow rise method in hot well still below freezing after 1 hour in hot well. Repeat violation. CDI took to oven to reheat to 135 degrees.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed fruit cup in display counter at 46 degrees took to reach in to cool. -0 points-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wet wiping cloths in front area stored in bucket containing only water . CDI sanitizer mixed to store cloths.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish rack. -0 points-

4-501.11 Maintain equipment in good repair. Observed gaskets in prep units and reach in refrigerator in need of replacement.

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 low ceiling over prep table soiled with food debris and in need of cleaning. -0 points-

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed faciltiy using slow rise method in hot well to reheat soups chilli after one hour still at 27 degrees CDI advised that only two hours were allowed for reheating and chilli was microwaved to 135 degrees.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggs in front hot holding cabinet at 118 degrees CDI reheated to proper temperature.

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 lettuce in back reach in cooling in closed plastic bags and salads placed in front display were 49 and 50 degrees with clamshell container closed. CDI opened all containers to allow air to flow around the foods see temperature chart. Salads cooled to 45.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth stored on prep table. -0 points-

4-501.11 Maintain equipment in good repair. Observed gaskets on lower prep units and one reach in in rear kitchen in need of replacement. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean ventillation fan covers and faces of equipment. shelving rusting in lower prep unit. -0 points-

5-205.15 Maintain a plumbing system in good repair. Observed front handwash faucet leaking and 3 compartment sink fixture leaking. -0 points-

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 in kitchen. 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 walls and ceiling in rear kitchen where soup station located in need of cleaning.

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 without soap and water for less than 20 seconds. CDI hands rewashed. 2-301.15 Only wash hands in handwashing sink.-PF. Observed employee wash hands in 3 c ompartment sink. CDFI employee washed hands in handsink. Repeat.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf. Observed employee cut tomatoes for service with bare hands. CDI hands washed and gloves donned.

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 containers of tuna and chicken salad that was prepared over a day ago without dates. CDI items dated

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed salad with shredded cheese that did not list sub ingredients, and parfait that did not list sub ingredients and allergens for yougurt and granola. Verification required.

2-301.15 Only wash hands in handwashing sink.-PF. Observed employee washing hands in 3 compartment sink. CDI employee washed hands in hand sink. 2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employee put on gloves without handwasing. CDI hands washed gloves changed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee cracking raw eggs and go to food prep without glove change. CDI hands washed gloves changed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausages between 121-135F. Suggested facility use TPHC. CDI removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed facility with milk at 54F and skim milk at 53F. CDI milks discarded. TPHCn procedures left.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf. Observed facility with a dial thermometer that was not thin diameter probe. Verification required.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed facility with wet cloths on counter.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are cold held shall be 45F or below. Observed lettuce on top of food in prep top at 60F. CDI item placed in reach in for cooling. Repeat.

3-501.15 Cooling Methods - PF. Foods shall have proper ventilation to allow cooling. Observed clam shells of salads, eggs, tuna, cole slaw, and chicken salad in reach in and prep covered. CDI items uncovered for proper ventilation. Repeat.

3-602.11 Food Labels - PF. Foods that are for self service shall be labeled with name, list of ingredients, list of allergens, address, and net weight of product. Observed no labels on fruit salad, and veggie dip does not have full list of ingredients for ranch dressing. Verification required.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Nonfood contact surfaces shall be cleaned to sight and touch. Observed dusty fan in kitchen.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Foods that are for hot holding should be 135F and above. Observed hot dogs in rollers at 110F. CDI turned up hot dog roller heat to maintain at 135F or greater.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Foods that are cold held should be at 45F-41F and below. Observed shredded chicken, in first prep cooler, at 54F, tomatoes at 54F, sliced cheese at 50F, and lettuce at 48. PIC moved all TCS food in to other prep cooler or was ice bathed to maintain 45F or lower. RVR to check cold holding.

3-501.15 Cooling Methods. Cooling shall be accomplished by loosely covering containers to facillitate heat transfer from the surface of the food. Observed egg salad, tuna salad, chicken salad, containers of lettuce tightly covered in prep cooler and in reach-in cooler. CDI by uncovering salads.

3-602.11 Food Labels. The minimum labeling requirements for packaged food in a food establishment, whether packaged in a commercial processing plant or in the restaurant/deli/food store includes the common name of the food, list of ingredients in descending order, net contents or quantity, name and place of business, source of any of the 8 major food allergens (if present) and nutrition labeling if claims are made. The allergens are Milk, EGG, FISH (such as bass, flounder, cod, and including crustacean shellfish such as crab, lobster, or shrimp), tree nuts (such as almonds, pecans, or walnuts), wheat, peanuts, and soybeans. Observed facility with cakes and cookies with out food labels, and salads in display case missing address, food allergens. Started working on food labels for salads but missing food allergen, full listing of ranch dressing, address, and net weight. CDI by instruction. Verification required.

3-304.14 Wiping Cloths, Use Limitation. Wet wiping cloths should be in a chemical sanitizer between uses or stored away to be laundered. Observed wet wiping cloths on all the prep tables and counters throughout food prep area.

3-304.12 In-Use Utensils, Between-Use Storage. During pauses in food prep utensils shall be stored on a clean dry surface, in a container of water of 135F and above, or in a drip well. Observed a spoon in a cup of room temperature water by the coffee machine. CDI PIC removed cup with spoon.

4-501.11 Good Repair and Proper Adjustment-Equipment. Equipment shall be maintained in a state of repair and condition that meets the requirements specified in parts 4-1 and 4-2. Observed prep cooler near drink machine with an internal temperature of 48F. PIC stated they would have someone come to fix unit. Storing PHF and RTE foods in other cooling units until fixed. Also, the door kept falling off of this unit. Repair.

The facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ANSI accredited program such as Servsafe. Observed the person in charge today did not have any approved certifications. CDI by instruction. Two point deduction begins in 2014.

Maintain the ice machine clean and sanitized. Observed the ice machine had pink build up on the interior surfaces. CDI - cleaned by staff.

Maintain hot food at 135F or greater. Observed hot dogs being hot held on the hot dog roller at 117F. CDI- turned to a higher setting and hot dogs were 152F later during the inspection.

Maintain cold food at 45F or below. Observed chicken and deli meat at 50-55F stacked too high in the cold holding unit. CDI, moved to other refrigeration.

Facility must cool items using proper methods. Observed items such as cut tomatoes and tuna salad were being held in tightly covered containers. These were vented to allow for proper cooling. CDI.

.3-602.11 Food Labels. Observed the facility packages cake/cookies, salads, fruit ect for customer self service. These must be labeled per the food code. The minimum labeling requirements for packaged food in a food establishment, whether packaged in a commercial processing plant or in the restaurant/deli/food store includes the common name of the food, list of ingredients in descending order, net contents or quantity, name and place of business, source of any of the 8 major food allergens (if present) and nutrition labeling if claims are made. The allergens are Milk, EGG, FISH (such as bass, flounder, cod, and including crustacean shellfish such as crab, lobster, or shrimp), tree nuts (such as almonds, pecans, or walnuts), wheat, peanuts, and soybeans; CDI by instruction. Have in place by the next inspection.