PANERA BREAD #1218

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed various containers of spoiled and moldy strawberries in WIC during inspection. CDI - Both containers voluntarily discarded. 0 pts.

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 various food items cooling while in covered containers in WIC during inspection. Observed various items placed in prep units while in cooling process. CDI - All items uncovered. Items in prep units moved to WIC. All items began cooling hastily. 0.5 pts. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed a multitude of avocados in prep units while still baring produce stickers during inspection. Ensure all produce is properly washed prior to use. 0.5 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on bottom of RIFs during inspection. More frequent or thorough cleaning necessary to preclude pest harborage. 0 pts.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food and packaging debris on WIF floor during inspection. More frequent or thorough cleaning necessary to preclude pest harborage. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings being stored above and in conjunction with customer foods in bakery WIC during inspection. CDI - Belongings moved to appropriate location. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at dish machine dispensing at 0ppm chlorine during inspection. CDI - PIC primed machine and ran roughly four more times. Sanitizer observed at 100ppm after multiple runs. REHS advised contacting maintenance to ensure that achieving proper sanitizer concentrations is not a hinderance for normal operations. Maintenance contacted during inspection. 0 pts. 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

4-501.11 Maintain equipment in good repair. Observed WIC 2 holding at 45F during inspection. All TCS foods in unit observed compliant. See temperature chart. PIC stated unit did not show out of compliant temperatures when checked around 2:00pm. PIC to track food and ambient temperatures. Should food rise above 41F, and/or ambient in unit not fall under 41F within a reasonable amount of time, all TCS foods in unit shall be moved to WIC 1. Maintenance necessary. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Observed dish machine plumbing leaking during inspection. Repair necessary. 1 pt.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee filling up pan in hand sink. CDI: Item was removed.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed milk products such as 2%, half and half, almond milk and skim being held on TPHC with a discard time of 9:55am at 10:08am. CDI: Items were voluntarily discarded.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine after running multiple cycles. CDI: PIC primed line, new concentration is 50ppm 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. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed salad bowls which had not been washed, rinsed and sanitized since 9:45am. CDI: Salad bowls were sent back to be washed. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed 2% milk being held on TPHC at coffee bar without a time label. CDI: Milk was voluntarily discarded. All other milks had time labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies throughout establishment.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed a bag of employee food stored on a clean dish shelf.

REPEAT 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed an open bread / pastry display, exposing food products to potential contamination from the open air and surroundings.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a bucket of sanitizer stored on a shelf above ice. CDI - Bucket was removed.

REPEAT 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 while wearing watches and bracelets.

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

REPEAT 4-501.11 Maintain equipment in good repair. Observed a buildup of ice on the walk-in freezer door due to it not closing properly. Improvements made on equipment from previous inspection.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed 3 of 4 dumpster lids broken or missing. Observed open dumpster door.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed an open bread / pastry display, exposing food products to potential contamination from the open air and surroundings.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm chlorine sanitizer in the dish machine. CDI - The 3-compartment sink will be used until the machine is repaired. The dish machine is supposed to be replaced soon.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in Prep Cooler 1 above 41 degrees. Unit was placed on temporary TPHC until the unit is repaired.

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

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11 Maintain equipment in good repair. Observed a cutting board with deep stains. Observed a leaking walk-in freezer compressor and door that does not close properly.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors. Dumpster is shared with the shopping center.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed three coffee creamer milk products past the 4-hour time sticker. CDI - Manager voluntarily discarded during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food with ice build-up due to them being stored underneath a leaking compressor in the walk-in freezer.

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

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11 Maintain equipment in good repair. Observed a cutting board with deep stains. Observed a leaking walk-in freezer compressor.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sliced tomatoes cooling at a rate of .025 degrees per minute. CDI- PIC separated tomatoes into smaller containers with lids off to promote faster 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed multiple items cooling with lids on metal containers and tomatoes with high volume and covered. CDI- PIC vented lids to promote faster cooling and tomatoes put into smaller containers. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle contacting caramelized onions. CDI- PIC removed scoop from onions to w/r/s.

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 cantaloupe, smoked Gouda and sliced tomato cooling in WIC with no change or change of less that 0.12 in temperature after an hour. Refer to temperature chart. -CDI- PIC vented lids to facilitate rapid cooling. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed egg whites hot holding at 117F. -CDI- PIC voluntarily discarded. -1.5- 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 .

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 buildup on soda machine dispensers. Increased and more thorough cleaning frequency recommended. -0-

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 heavy dust buildup on hood system above bread oven. Increased cleaning frequency recommended. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed mop bucket blocking hand wash sink in dish area. CDI - PIC moved bucket to allow for access to hand wash sink. -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer bucket without being fully submerged. Lactic acid sink and surface sanitizer was at correct strength.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed minor debris/buildup in containers used for clean utensil storage. Ensure utensil storage containers are being frequently cleaned to prevent contamination to food contact surfaces.

Observed TCS foods in bottom prep unit drawers above 41F. Unit was going through defrost after lunch rush. After about 25 minutes, temperature of TCS foods began to quickly drop and reached 41F. Spoke with PIC about adjusting unit to defrost outside of operating hours so that foods held in unit will be maintained at 41F and below. CDI 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 .

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 spice shaker without common name label.

5-205.15 Maintain a plumbing system in good repair. Observed hot water handle at bakery handwashing sink stripped and not turning on hot water. PIC has already placed work order.

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 precooked grilled chicken portioned and wrapped enclosed in plastic bags in prep top - item was still above 41F. Teriyaki quinoa was 46F in cooler drawer after preparation. Quinoa was recently prepped before inspection at room temp. CDI-These items were placed into walk-in cooler to vent and cool. Repeat violation.

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. Observed single use items in original packaging stored in cabinet next to trash can. Box had splatter from trash. CDI-PIC Amanda moved items that had not been soiled to approved storage.

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 New employee health policy including 2017 Food Code update emailed to facility. CDI

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Handouts and documents provided to facility via email. CDI

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed sliced tomatoes cooling in walk-in that were prepped around 12:10 pm before inspection. Lids were fastened and food was 42F. To ensure cooling parameters were met, items were placed in walk-in freezer. Smoked chicken was prepped (2:20pm) and partitioned into bags in WIC and cooling with bags and container lid fastened. Items were vented and allowed to cool properly. CDI

4-904.11(B) Knives, forks, and spoons in consumer self service areas shall be presented so that only the handles are touched by employees or customers. One container of cleaned forks observed stored with food contact surface exposed. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few food containers wet stacked after cleaning and sanitizing.

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. Some cleaning needed on shelving on bakery side under counters. Some buildup observed behind soda nozzles on soda fountain machine.

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 gallon of whole milk in walk in cooler not dated. CDI-PIC immediately had product date marked. All other product and prepped items were labeled throughout facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris/food build up on drawer handles and gaskets through prep line

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open upon exiting facility.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing Observed wet stacking of metal containers. Allow full air drying before stacking.

4-602.13 Nonfood Contact Surfaces - C Observed some black build up on backsplash behind Soda machine nozzles. Cleaned on site, CDI

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster door open. CDI- Door shut.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Front handsink inaccessible due to cart blocking access. CDI- Cart moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Some bowls stored near hot food items had splatter and debris. CDI- Brought to dishwasher.

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 Some chicken cooling in flip top coolers. CDI- Moved to WIC. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer bucket recorded at 0ppm Quat.

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 mixed greens cooling in lettuce holding unit at insufficient rate to meet cooling parameters. CDI moved to walk in cooler and proper cooling achieved.

4-501.11 Maintain equipment in good repair. Observed cutting board on prep unit 1 in need of replacement or resurfacing.

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 wall in front prep area near handwash soiled with food debris and in need of cleaning.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed chemical dish machine measuring at 0ppm chlorine when tested during time of inspection. CDI, PIC primed machine and two attempts the chlorine was feeding into the machine. Dishes were not actively being washed in dish machine when checked during time of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed precooked chicken, sliced cheese, and deli meats (turkey and ham) stored in baggies measuring at a temperature above 41F, refer to temperature chart above. CDI, bagged meats was moved to walk in cooler to rapidly chill. Sliced cheese was stacked above fill line, cheese over fill line was placed into a separate pan. Both pans of cheese were moved to walk in cooler to rapidly chill.

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 gallon of milk opened in walk in cooler without a date mark. CDI, milk date marked for date it was opened. Observed container of cut tomatoes in walk in cooler without a date mark. Per conversation with PIC, tomatoes had been cut morning of inspection , all other containers of sliced tomatoes had a date mark. CDI, cut tomatoes were date mark for date tomatoes were cut.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter debris surrounding enclosed dumpster area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Scoopers soiled with food debris. CDI- Taken to dishwasher.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some food items recorded above 41F (see chart). CDI- Placed on time. 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 Salads and sandwhiches cooling incorrectly; salads covered and sandwhiches wrapped in WIC. CDI- Salads uncovered and sandwhiches placed in freezer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Bottle of icing at baker's table unlabeled.

4-501.11 Maintain equipment in good repair. Prep table cutting boards in need of repair.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Drain plug not in place at dumpster..

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside cold hold drawer romaine lettuce at 42F- 43F in large plastic container. Suggested switching to metal pans and keeping less product in drawer. Observed dressings in portioned cups inside cold hold drawer in salad prep cooler 1 at 44F. Observed inside sandwich prep cooler 1 shredded cheddar mix at 47F. Observed inside top of sandwich prep cooler 2 steak at 43F and tuna salad at 44F. CDI: all items were removed and taken back to walk-in cooler. It was determined that coolers were cold enough; some items were just being prepared and changed out.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal and plastic pans being wet stacked. Improvement noted.

Repeat: 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed some cups overstacked in self service area and to go ordering station. Improvement noted.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic food containers stored at dish area with food debris remaining. Observed one scoop stored with food debris. CDI: removed and being rewashed and sanitized in dishmachine.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed romaine and spring mix lettuce inside cooler drawers on main line at 44-45F. CDI: lettuce moved to walk-in to rapid chill.

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 mutiple pans of roasted turkey in main WIC cooling in bags stacked and covered. CDI: roasted turkey was spread out into smaller portions.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one quat sanitizer bucket at 50ppm. CDI: changed out to proper concentration.

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans and food containers wet stacked at dish area.

Repeat: 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed several single service cups in self service area overstacked in dispensers. Improvement noted.

Repeat; General Comment: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on main line prep coolers in need of resurfacing/replacing. Large cutting board mentioned on last inspection was removed/replaced.

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 salads and sandwiches for catering orders cooling in bags with lids on and stacked. CDI: sandwiches and salads were transferred to sheet trays and taken to walk-in freezer to rapid cool.

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

Repeat: 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored on kitchen floor. 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed several single service cups in self service area unprotected.

General Comment: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed large cutting board stored on prep sink drainboard that is stained and worn.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two buckets of towels with less than 200 ppm QAC . CDI emptied and filled buckets with proper concentration of sanitizer.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups in self service area not protected from contamination. Repeat.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee with long painted fingernails working making drinks and slicing bagels . CDI instructed on proper glove use and PIC to have employee cover fingernails.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cups for public self service exposed to contamination by having no barrier to sneeze or coughing. -0 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed top dumpster covers damaged and in need of replacement.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in front service area in need of resurfacing or replacement.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in walk in cooler with minimal buildup of food debris and in need of cleaning.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee cleaning area at prep line and donned gloves to begin working with food without washing hands . CDI by instruction .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous pans soiled with food debris stored as clean. CDI took pans to be rewashed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles with build up and in need of cleaning.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee washing dishes place dirty dishes in rack and then move to stacking clean dishes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed gruyere blend on ice holding above 45F. CDI: Ice built up around product to allow for rapid cooling. PIC directed to ensure that ice is all the way around container when holding on ice.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout facility. PIC stated that steritech is their pest control.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes on racks stored as clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple metal and plastic containers stored clean with sticker residue and soilage. CDI- removed to reclean.

4-502.11(B) Provide accurately calibrated thermometers. -Pf Observed thermometer 3-4 F off calibration. CDI- removed from service

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth held on counter top. CDI- placed in sanitizer

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap in soap dispenser at hand sink in rear kitchen near dish machine. CDI- refilled

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal containers tight stacked wet. Improve air drying

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed excessive dust accumulation on racks near dish machine. Clean regularly.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-use cups stored in front area inverted for customer self-service, with no protective packaging or sleeve around lip contact areas.

6-501.12- Physical facilities shall be cleaned as often as necessary to keep them clean. Observed dust build up on ceiling vents.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled utensils stored as clean - knife in knife block, lemon wedger. CDI - cleaned. Observed interior of ice machine soiled with black buildup. VR - verification required. 4-501.114 Maintain sanitizer at correct concentrations. -P. Observed dish machine dispensing 0 ppm free chklorine into final sanitizing rinse water. CDI - for now, items will be washed in dish machine and sanitized in 3 compartment sink. VR - verificaiton required - service person called. PIC will let inspector know when machine is repaired.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed pepper shaker in kitchen not labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one fruit fly near dish area and another cou[ple in back near can wash and chemical storage.

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

4-501.11 Maintain equipment in good repair. Observed split cooler gasket. Observed can wash basin cracked. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several chipped and scored cutting boards.

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 floors in need of better cleaning, especially bebhind and under equipment. Observed vent covers in both restrooms were very dusty.

3-302.11 Once raw ready to eat food have been cleaned they shall be protected from cross contamination by other whole, uncut raw fruits and vegetables that have not been cleaned. Observed cleaned ready to eat apples being stored below unclean fruits and vegetables. •

8-103.12 Conformance with the approved HACCP plans and procedures. Observed tightly closed bags of soup that had been cooled over night. Bags of soup had not been transferred to individual soup pans immediately after cooling procedure was completed as per company's soup cooling procedure. Temperatures were taken from bags of soup and they were within the temperature. CDI by instruction and information regarding their corporate policy.

3-501.15 Cooling shall be obtained by using one or more of the following: placing the food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment, placing the food in an ice water bath, using container that facilitate heat transfer or any other effective methods. Observed cut lettuce and cut tomatoes with temperatures above 45 F on the prep line cooler. Items had been prepared earlier this morning. CDI Items were moved to walk in cooler for rapid cooling.

4-501.14 Ware washing Equipment shall be cleaned on a routine schedule. Observed significant amount of lime buildup within the dish washing machine near the spray jets. CDI Dish washing machine cleaned during inspection.

| 4-602.13 Nonfood Contact Surfaces shall be clean to sight and touch. Observed soda syrup buildup underneath the drink machine.

6-403.11 Designated Areas for employees personal items. Observed an employee handbag store above single-service items. Also observed an employee's bag of green tomatoes being stored in the walk in cooler not separated from food items used for the restaurant.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed soups cooling from yesterday undate marked. CDI- discarded

3-502.11 Variance RequirementRules require a HAACP plan and or a Variance from the state of NC for certain high risk specialized food processes(cook chill).Observed written cooling procedures for soups in bags and yesterdays soups bags sealed with a knot(cook chill).Bags are 10K bags. In the absence of a clear directive from the state on when a 10 K bag is acceptable, it is unclear at this time whether use of a 10K bag renders the process NOT cook chill thus relieving the facility from the need of a HACCP or a Variance. The matter has been given to the NC Regional Health Specialist for consideration.

2-401.11 Eating, Drinking, or Using Tobacco2-401.11 Employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment.Observed employee beverage stored on food preparation table. CDI- PIC discarded

3-501.19 Time as a Public Health ControlEnsure written procedures are present and followed for use of Time as a Public Health Control.Observed no declaration that quiches are held using TPHC nor complete written procedures.CDI- through instruction