CHARLOTTE CONVENTION CENTER EINSTEIN BAGEL

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed a plate of 4 egg patties to be at temperatures of 75-83F in the left overhead microwave. PIC stated they had forgotten they reheated them earlier for orders and were accidentally left in the microwave. CDI - PIC voluntarily 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 - Observed insert containers of prepared chicken, smoked salmon, and sliced tomatoes to be at temperatures of 45-59F in the opentop refrigerator. Employees stated having preparing the items within the last hour as they were the last items to be prepared today. REPEAT. CDI - All items moved to the WIC to rapidly cool. 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. - Observed the wiping cloth bucket beneath the espresso machine at the front counter to be testing at 0ppm of quaternary ammonia. CDI - PIC emptied and refilled bucket with 150ppm solution.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a container of portioned brisket stored in the opentop refrigerator to be at temperatures of 45-49F. Container was observed overfilled by one layer and was recently restocked within the last 30 mins as per the front counter employee since they had run out following their morning rush. CDI - PIC divided the brisket into 2 containers and both were moved to the WIC to rapidly cool. 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 .

4-501.11 Maintain equipment in good repair. - Observed the gasket to the left door of the 3 door lowboy at the front counter area to be torn/falling off the door at the time of the inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed a container of cream cheese that was date marked for 8/4/25 in the prep line opentop refrigerator. PIC stated it was only prepared this morning and that the staff had mislabeled the month on the item. CDI - PIC replaced the incorrect date mark with a correct one. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - Observed the facility holding carafes of half & half on TPHC but did not have written procedures on site for review. Facility was observed correctly following TPHC protocols and the item was observed with a 4 hour timestamp. CDI - EHS provided PIC with TPHC form and had it filled out at the end of the inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed multiple employees preparing food/coffee with watches on their wrists. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple plastic insert containers stacked on the clean dish rack across from the 3 compartment sink that were wet nested. 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 the floors of the WIC and WIF to have an accumulation of food debris.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee observed wearing watch on wrist while preparing food. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stack of pans stored as clean were stacked while they were still wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Coffee filters were stored unprotected in cabinet. Keep single-use and single-service articles in original protective packaging or store in a container to prevent potential contamination. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Umbrella observed on shelf with clean dishes. Store personal items in a separate location. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Pitcher observed in front hand washing sink. Do not store items in hand washing sinks. CDI - PIC removed pitcher. 0 pts.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Some containers of cream cheeses in sandwich cooler top were not labeled with prep date. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed prep date labels on containers. // 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 Marinara in upright cooler was labeled as being prepared on 10-23. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded marinara. 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 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 Hashbrowns were cooling in container with tight plastic wrap in upright cooler at 77F. Portioned deli chicken was cooling in bottom of sandwich cooler at 51F. Chicken salad was cooling in bottom of sandwich cooler at 57F. TCS foods must be cooled in equipment designed for rapid cooling, such as the walk-in cooler or freezer. Cooling TCS foods shall also be loosely covered or uncovered, and spread out to facilitate rapid cooling. CDI - PIC spread out the portioned deli chicken and moved it to walk-in cooler. PIC moved hashbrowns and chicken salad to walk-in cooler. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Cell phone observed on box of gloves. Do not store personal items where they can potentially contaminate single-use or single-service articles. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink. Hand washing sinks must be equipped with paper towels. CDI - PIC refilled dispenser.

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 Pizza sauce had discard date of 4/29 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded pizza sauce. Improvement from last inspection so kept at half credit. 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 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 Fruit cups with cut melons measured 55-58F in retail cooler. PIC stated they began cooling 1 hour ago. Use walk-in cooler to rapidly cool TCS foods. Do not place in retail coolers or smaller coolers unless food is already at 41F or less. CDI - PIC moved fruit cups to walk-in cooler to 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 .

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee begin to don gloves without a prior hand wash. CDI-PIC educated employee and employee was moved to other tasks. 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee scratch face and not wash hands. CDI-PIC corrected employee and employee properly washed hands.

6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at hand sink near coffee station.

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: 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 . Observed pizza sauce and opened RTE pork sausage in reachin without date marks. CDI-PIC stated both items were from Saturday and added correct datemarks. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: 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 . Observed inconsistencies in current date marking system. PIC stated the policy is to mark RTE TCS foods with discard dates, but some employees were placing prep dates on foods. CDI-PIC corrected all datemarks and explained system to staff.

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 unlabeled spice shaker on prep table. Label all spices once outside of original package.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee with long, painted nails working with food, without gloves. CDI-Education provided, employee washed hands and donned gloves.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed tomatoes cooling in reach in cooler while tightly covered at rate of .05F/min. CDI: Products were vented to properly cool. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed prep top cooler holding items from the left side to the middle above 41F including but not limited to lox, tomatoes, and top portion of turkey. CDI: Items placed on TPHC today. Procedures in place. Observed items in walk in holding above 41F. CDI: TCS items relocated to other walk in within convention center. Some items for today moved to reach in. REPEAT VIOLATION Future cold holding violations will result in a risk control plan and/or permit action.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed tomatoes cooling in reach in part of prep top tightly covered in deep container. CDI: Items vented and properly cooled in larger reach in. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed WIC holding food items above 41F. Observed prep top holding items above 41F. This is over half of the refrigeration capacity of the facility. VERIFICATION REQUIRED to ensure coolers are repaired.

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 peeling paint in downstairs dry storage room wall.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drinks observed on prep table where coffee drinks are prepared. Store employee drinks in a separate area, away from food preparation.

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 . Carton of milk (48F) and carton of half and half (44F) were above 41F in reach-in cooler. TCS foods in cold holding shall measure 41F or less. CDI - Items placed on temporary TPHC and will be discarded within 1 hour. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employees not wearing hair restraints at start of inspection. Food employees shall wear a hair restraint, such as a hat or hair net. 0 pts.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. 1 wet wiping cloth stored on table during inspection. Store wet wiping cloths in sanitizer solution when in between uses. REPEAT. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee jacket observed on top of jugs of syrups. Store employee personal items in a separate area from food.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed posted employee health policy and posted reportable illnesses flyers with only 5 reportable illnesses. CDI - EHS provided copy of updated 2017 food code compliant health policy material with 6 reportable illnesses. 0 point deduction

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed multiple employees not wash hands before donning gloves to prepare food at front line area after performing cleaning duties, rinsing soiled wiping cloths, working cash register area, and more. CDI - EHS directed multiple employees to wash hands and don clean gloves. PIC also directed employees to wash hands. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed multiple employees wash hands and then use freshly cleaned hands to turn off unclean water faucets of hand sink without use of a barrier before returning to prepare food at front line. CDI - EHS coached employees to use paper towel to turn off faucets.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed multiple empty boxes from delivery directly in front of only hand sink blocking access at beginning of inspection. Observed broom and dust pan propped in front of basin of hand sink. CDI - boxes removed by PIC, cleaning tools removed by EHS. Do not block access to hand sinks. Hand sinks must be accessible for use at all times.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed WIC holding TCS foods above 41f including deli meat at 44, cream cheese at 44, shredded cheese at 44. Ambient air temperature lowest identified at 43.7f. PIC conducted temperature check at opening and verified items were at 40f at 8 am. CDI - All TCS foods relocated to alternate cooler until cooler has been repaired and verified to be holding foods at 41f or lower. REPEAT - full 3 point deduction

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed shredded has browns cooling at room temperature in back prep area while in the danger zone and open almond milk cooling in front line service unit which is in active use. CDI - has browns relocated to cooler and almond milk relocated to alternate cooler that is not in heavy use to continue cooling. Do not allow TCS foods to cool at room temperature once in the danger zone. Use active cooling methods to ensure the food cools from 135-70 within 2 hours and then to 41 within an additional 4. Do not cool food in service units at at are in use with frequent opening/closing. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed WIC with lowest ambient air temperature found to be 43.7 holding TCS foods up to 44f. This cooler has been noted as out of temperature compliance on multiple repeat inspections. Repair to ensure foods are held at 41f or lower. Verification required within 10 days.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed various line employees working with food wearing beaded and/or rubber bracelets on wrists above food handler gloves. Remove watches and jewelry from wrist when working with food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth at beverage station in sanitizer solution at less than 50ppm quat. Observed soiled wet wiping cloths rinsed and repeatedly used without placing into sanitizer solution.

4-501.11 Maintain equipment in good repair. Observed reach in cooler with split gasket and WIC with damaged door gasket and other mechanical issue leading to elevated air temperatures. Repair. No point escalation as previously noted repair issue completed.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat items in the walk in cooler. CDI: Items reorganized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler holding items above 41F. CDI: All TCS items stored in the cooler over night were voluntarily discarded. Some cheeses were relocated due to them being in a cooler holding items at 41F this morning and they were relocated to the walk in less than 4 hours prior. REPEAT VIOLATION Due to low volume from COVID-19 restrictions that facility has in place, facility can operate without walk in cooler at this time. Facility has already put in a work order for the cooler by close of inspection today and the repair person should be out by tomorrow. Facility will close today and not operate for at least 2 weeks per PIC.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed some items dated for more than 7 days (milk, spinach, lettuce). Facility is dating with the discard date. CDI: Dates corrected.

4-501.11 Maintain equipment in good repair. Observed front display cooler leaking onto the floor. Have leak repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS foods in walk in cooler measuring 43F-44F. PIC called service person at once. She said she plans to discard items if they do not cool to 41F within 4 hours. VR - verification required.

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 written procedure in place for half and half held in insulated pitcher but discovered that pitcher was not marked on the bottom with 4 hour discard time as procedure requires. CDI - Manager marked pitcher and educated employee.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed label on sanitizer bucket starting to wear off. CDI - manager relabeled as sanitizer.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food while wearing silver bracelet on right arm. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee without hair restraint at start of inspection. She put on a hat without prompting.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer measuring 50 ppm quat in one wiping cloth bucket.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unsleeved paper cups at drink prep area and near cashier.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Portioned sliced deli turkey in the prep cooler and half and half in the milk carafe not under temperature control. CDI- Container of deli turkey uncovered to allow for rapid cooling, time being used as an additional method of control per PIC Daniela Palacio.

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. Green chile and Asiago bagels being monitored for safety via time, however neither were marked as required. PIC advised that they will be discarded at 12p, and provided written procedures for process. n CDI- PIC labeled both with the date and ending times. General comment: Written procedures indicate shelf life of 4 hours, but do not indicate discard. PIC manually added discard to instructions and advised will contact corporate offices to have new printed procedures corrected. Also will have them to add use of time procedures for milk in carafe. Both containers marked with dates and times but no procedures provided. Temperature checked on half and half. See #20. TPHC template provided also via email.

3-501.13 Use approved thawing methods. Frozen bag of salsa in prep sink basin. No running water or base container observed. PIC advised that it was being thawed. CDI- PIC placed salsa in a container and turned on cold water.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Opened employee beverages; no lids provided; stored on shelf with signage that indicates employee drinks. Clean facility clothes stored in open woven basket underneath. PIC Daniela Aguilera advised that she will re-locate cloths so that they will not be stored under opened employee drinks. (0pts)

2-301.14 Wash hands after activities that contaminate them. -P. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P. Employee observed wiping down surfaces then changing gloves to prepare foods without washing hands. Employee working at register, then turn to put on gloves to prepare foods without washing hands. CDI- PIC corrected employee's and had them to wash their hands. repeat

6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit fly observed at prep sink area where blenders are rinsed. Area was maintained clean. Provide pest management for fruit flies. (0pts)

2-301.14 Wash hands after activities that contaminate them.-P Observed food employee preparing a bagel after wiping counters off with cloth with no glove change and hand wash. CDI-PIC instructed employee to wash hands and change gloves when changing task.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a hand sanitizer container stored in the handsink. CDI- PIC relocated the hand sanitizer container.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee preparing a bagel after wiping counters off with cloth with no glove change and hand wash. CDI- PIC instructed employee to wash hands and change gloves when changing task and bagel discarded.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispensing at less than 150 ppm at the 3 comp sink. CDI-PIC changed out the container for the dispenser, refilled sanitizer bucket, and santize the items that were cleaned this morning.

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 roasted mushrooms on sheet pan on rack out in front of oven at 76F at 9:20. PIC stated that the roasted mushrooms started to cool at 7 am. CDI-PIC volunteerly discard the product.

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 roasted mushrooms on sheet pan on rack out in front of oven with no cold air flow. CDI- PIC volunteerly discarded the product and instructed to cool items with cold air flow.

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 knives stored laying on top of food in the flip top unit.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for the sanitizer. Verification needed within 10 days.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found tomatoes prepped previous day not dated. CDI- allowed to date with previous day's date.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed flour and sugar containers not labeled as to contents.

6-301.14 Post a handwash sign at each handsink. No hand wash sign at female employee restroom sink. CDI- supplied sign.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed a few utensils with minor food residue attached. CDI- returned to cleaning process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed turkey, smoked salmon, tomatoes, and hummus above 45 F in prep cooler.

3-501.13 Use approved thawing methods. Hummus is thawed in a container of standing water according to PIC. Found hummus above 45 F after thawing.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female employee restroom.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Found employee food in prep cooler upper shelf with retail food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found bagel prep cooler not holding foods at required temperatures. Refer to temperature chart. All TCS foods voluntarily discarded by PIC.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P : Found spinach labeled with todays date and said to have been opened Saturday 7/30. Temperature 44 F. Food held at 42 F or above may only be held a maximum of 4 days. Expiration of spinach occurred 8/2. CDI- spinach discarded.

4-501.11 Maintain equipment in good repair. Bagel prep cooler not holding food at proper temperatures. Call made to service technician. Verification needed of repair. Do not use cooler until repaired.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Container of cream cheese not date marked. CDI- discarded by PIC voluntarily. Canned mushrooms in freezer not date marked. TCS foods placedin the freezer must also be date marked.

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 various cream cheeses in opened containers incorrectly date marked. Date containers with date container is opened. Maximum 7 day holding time if maintained at 41 F or below. CDI- discussion with PIC Ana and allowed to date mark.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets for cloths measuring 50 ppm quat. CDI- emptied buckets, as facility was to close in 10 minutes.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P. Observed employee who did not have a signed copy of health policy and did not have knowledge of its content. CDI provided health sheet to be reviewed and signed and kept onsite.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites from being frozen or pellet fed for parasite destruction. -Pf. Observed lox salmon that did not have letters stating if raw salmon is frozen or pellet fed for parasite destruction. Verification required.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw salmon stored over RTE food in reach in unit. CDI items relocated.

3-501.13 Use approved thawing methods. Foods shall be thawed under refrigeration or fully submerged in water with running water on top. Observed cooked chicken thawing in prep sink not fully submerged.

2-401.11 Eating, Drinking, or Using Tobacco - C. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils, and employees shall eat and drink in designated areas. Observed employee eating in prep area.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. 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 milk not dated. CDI items dated. Repeat.

7-102.11 Common Name-Working Containers - PF. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed container of soapy water labeled sanitizer. CDI item discarded.

2-402.11 Effectiveness-Hair Restraints - C. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee engaging in food prep without proper hair restraint.

3-304.14 Wiping Cloths, Use Limitation - C. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wet cloths on back counter, and sanitizer bucket stored on the floor on cook line. Repeat.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. PHF/RTE foods that are held in the facility shall be dated time food is opened or prepared. 7days if foods are at 41F or below, or 4 days if at 42-45F. Observed milk dated for 9 days, and lettuce in cooler not dated. CDI items dated correctly.

3-501.15 Cooling Methods - PF. Foods shall be fully cooled before cold holding. Observed hashbrowns in plastic container in prep top. CDI item moved to freezer to bring down temperature.

3-304.14 Wiping Cloths, Use Limitation - C. Chemical sanitizer buckets shall be kept off the floor. Observed 2 sanitizer buckets on floor.

Ensure sanitizer is maintained at proper concentration at all times. Observed sanitizer weak in bucket, CDI by refilling.

3-501.17 Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed no date marking on cream cheese or open milk, CDI.