ENERGY CAFE

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 no date mark on items prepared yesterday stored in various coolers. CDI: Items were dated marked for 9/10. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed smoothie ingredients including but not limited to strawberries and broccoli in freezer over stacked in containers and touching sides of the freezer. CDI: Items removed.

4-501.11 Maintain equipment in good repair. Observed shelves housing clean dishes rusted. Observed some rusting on bottom shelf of tables in prep areas. Observed gaskets on both prep top coolers reach in doors damaged. Observed robocoup container with duct tape. PIC indicated this is equipment for personal use. CDI: Robocoup container voluntarily discarded. REPEAT VIOLATION 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed raw wood for table legs under rotisserie oven. Wood has absorbed some of the grease splash and spatter from the rotisserie oven. Seal/paint wood to make it smooth and easily cleanable. Observed some shelves lined with cardboard in the front kitchen.

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 light fixture cover/tubes to ensure bulbs are shatterproof in the dry storage room. Observed minor wall damage and painting needed in dry storage behind canned goods, in hall way, and behind shelving where clean pans are stored. Observed floor peeling in several areas of kitchen. REPEAT VIOLATION Previous violations corrected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes and tofu in the prep top unit holding above 41F. CDI- Items were within time temp parameters and place into the walk in cooler for cooling. See temp chart. Items were cut this morning. Cool items in the walk in cooler to 41F prior to putting them on the line. This ensures that all items stay at 41F or below during the duration on service. REPEAT. Pts not escalated based on severity. 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 tomatoes and tofu on the line prior to being cooled to 41F. Cool items to 41F prior to being placed on the line. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed shelves housing clean dishes rusted.

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 outlet behind dry storage rack broken leaving a hole in the wall. Observed corner guard missing from corner wall in between the prep sinks. Missing guard had resulted in the wall pulling away from the corner leaving holes. Repair area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chipotle ranch holding above 41F in prep top 1. Observed kale in prep top 3 holding above 41F. CDI- Items taken to the walk in cooler to cool down. EHS re-checked items. Items began cooling down. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers on. Remove stickers and wash vegetables prior to use.

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 low reach in doors around gaskets in need of cleaning.

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 marinated chicken, quinoa, black beans cooling at .04. CDI- items vented and unshackled. Items rechecked and began to cool faster. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed marinated chicken cooling with a tight fitted lid. Observed black beans and quinoa cooling while tightly covered. CDI- Items unstacked and vented. 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 .

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bananas touching register while being prepped. CDI- Removed.

5-205.15 Maintain a plumbing system in good repair. Observed leak under hand washing sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hummus on ice, quinoa, turkey, chicken, corn, chipotle ranch and churro sauce in cold well 1 holding above 41F. CDI- Items were overstocked. CDI- Items portioned and placed in the walk in cooler to cool. Sauces 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 .

3-501.15 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 hummus, quinoa, chicken and turkey over stacked in the cold wells. CDI- Items portions and cooled in walk in cooler. Sauces discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-502.11(A) Maintain utensils in good repair. Observed rusted sieve, bent strainer at chicken prep sink and bent cheese grater. Repair/ replace items.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items (jackets and purses) handling on dry storage rack with clean dishes/ equipment.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener stored clean soiled with old food debris. CDI- Can opener taken to 3 comp sink 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed salsa cooling at a rate of 0. CDI- Salsa vented began cooling. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chipotle ranch, churri sauce and salsa holding above 41F in the prep top. CDI- All items removed and cooled to 41F in the reach in. Items cooled to 41F-40F. 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed quinoa and hummus holding at 64F and placed on TPHC. CDI- Items cooled first. Items cooled to 41F-39F. 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 old procedures indicating an initial temperature of 45F for items to be placed on TPHC. CDI- EHS gave out updated TPHC procedures. Observed no time stamp for hummus and quinoa. CDI- Items time stamped. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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

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 salsa in walk in cooling with a tight fitted lid on. Observed salsa, chipotle ranch and churri sauce holding above the unit. Items were out of temp. CDI- Salsa is vented and all items in the prep top were placed in the reach in. 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)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over hermetically sealed chubs of deli meat. CDI: Items reorganized. For more information on food storage order 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 Observed chicken breast below 135F in hot well. CDI: Chicken breast rapidly reheated to over 165F. Observed chicken tinga holding below 135F on counter. CDI: Chicken moved to refrigerator for active 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 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 items in walk in cooler at 42F. PIC stated they received their delivery late today after 10 am, and it was a larger order so it took longer to put away. This was occurring during a peak cooling period for items as well based on facility processes. CDI: EHS monitored cooler throughout inspection and most products returned to 41F by end of inspection. Air temp was 40F and continuing to fall. PIC will continue monitor until cooler items and cooler maintain 41F and below. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed avocados that PIC stated are washed with stickers remaining. Observed washed blueberries stored in original container. CDI: Avocados rewashed after stickers removed. Blueberries rewashed and placed in a clean container.

4-501.11 Maintain equipment in good repair. Observed shelving where clean containers and pans are stored is rusted. Observed rusted shelf on bottom of prep table to left of prep sink. REPEAT VIOLATION 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 red cutting boards with deeper cuts in them. Replace cutting boards.

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 build up on shelving in dry storage area.

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 some wall damage in hall where dry storage is. Observed some wall damage behind where containers and pans are stored. Observed floor beginning to chip in the kitchen throughout high traffic areas. Observed some areas of the floor in disrepair in front line area. REPEAT VIOLATION PIC stated they have contracted a company to fix the floor as well as the wall areas. They have been out to measure and document the areas for repair. ETA for project completion is unknown at this time.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth in quat sanitizer in one bucket at 50ppm concentration. CDI: sanitizer dumped and refilled to over 200ppm.

4-501.11 Maintain equipment in good repair. Observed shelving where clean containers and pans are stored is rusted. Observed rusted shelf on bottom of prep table to left of prep sink. Observed hot well is not working today. PIC stated that the drain broke yesterday and they are planning to have it repaired this weekend. Currently using TPHC for the chicken that is normally held there. REPEAT VIOLATION 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 Observed enamel chipping from handheld citrus juicer. CDI: Juicer was discarded.

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 some wall damage in hall where dry storage is. Observed some wall damage at threshold to front from the smoothie area. Observed floor beginning to chip in the kitchen throughout high traffic areas. Observed some areas of the floor in disrepair in front line area. REPEAT VIOLATION Previous violation corrected. 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 spatter on ceiling and wall in smoothie area. Ensure more frequent cleaning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer from the 3-comp sink dispenser below 150ppm. CDI: PIC hand diluted the sanitizer to the correct concentration. PIC put in a work order for the dispenser. 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

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed rice and beans reheated to less than 165F. CDI: Products rapidly reheated to over 165F during inspection.

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 chicken salad in the prep top cooler with today’s date when it had chicken cooked from yesterday mixed in. CDI: Date corrected. 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on black beans in reach in that PIC stated were cooked yesterday. 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 .

4-501.11 Maintain equipment in good repair. Observed shelving where clean containers and pans are stored is rusted.

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 light shield cracked on the light in front of the rotisserie oven.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed can of apple sauce in dry storage dented on edge. CDI: Product removed for credit.

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 diced chicken in the walk in cooler date marked 7/12 when it was cut 7/12, but cooked 7/11. CDI: Date mark corrected. All other items were properly date marked. 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 (C ) (1) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours, food shall begin at 41F, and may not exceed 70F within the 6 hour time period. -P Observed items in the smoothie cooler marked on TPHC for 8a-3p. This exceeds the 6 hour hold time. CDI: Product times corrected to say 8a-2p.

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 portioned turkey cooling in deep, covered lexan. PIC stated the product was prepared at 8am. CDI: Product was moved to a shallow hotel pan and left uncovered. Product was also relocated to the top shelf to increase air flow. REPEAT VIOLATION Cooling handout provided to PIC today during inspection. NOTE: EHS observed chicken going straight from the oven to the walk in cooler. EHS and PIC discussed that for hot food items (chicken breasts and quinoa) that are cooled, that product be placed on the counter with a timer set for 20 min to allow for some of the heat to escape. Placing items at 200F directly in the walk in cooler could lead to heating up the rest of the items in the walk in as well as damage to the equipment. EHS reminded PIC that cooling parameters do not begin until the food hits 135F, and therefore, as long as food is monitored by taking temperatures, beginning the cooling process on the counter will assist in preserving equipment and the other food in the walk in cooler.

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 container of white granular stored on counter with no label. CDI: PIC identified product as salt. Salt was labeled.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single served knives stored on table in a metal container for customers to grab with the food contact surface stored up. CDI: Knives were inverted.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice inside the handsink basin. CDI - Educated the PIC that the handwashing sink is for hand washing only.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken salad prepped today in the reach in cooler (front service area) above 41F. PIC stated that this was just prepped and the building had a fire drill and everything was just thrown into the units, they had just came back from the fire drill. CDI - PIC placed back into the walk in cooler to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 just prepped chicken salad, salsa, and quinoa wrapped in plastic wrap in deep food containers in the walk in cooler. CDI -PIC uncovered and portioned out in shallow pans to rapidly cool to 41F.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings (purse, aprons, keys, jackets/cardigan, drinks) stored with facility supplies on the shelving in hallway. CDI - PIC relocated belongings.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed quat sanitizer in 3-comp sink at 50ppm. CDI: sanitizer dumped and corrected to proper concentration.

Observed some food held on TPHC in the smoothie prep cooler was not marked with time. CDI: time was marked to reflect 6 hour start and discard time. 3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed soap not properly labeled, was stored in a clear plastic drink cup. CDI - PIC labeled.

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 chicken salad, tuna salad, grilled chicken wrapped in plastic wrap in metal food containers in the walk in cooler. CDI -PIC uncovered.

4-501.11 Maintain equipment in good repair. Observed the walk in cooler with an ambient air temperature of 46F, PIC stated that they had been going in and out of the unit during the lunch rush. CDI - Towards the end of the inspection the unit was at 42F and stilll going down. Recommended that the PIC place a hanging thermometer in the unit to accurately access the temperatures.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings stored with facility supplies in the kitchen area. CDI - PIC relocated belongings.

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. Personal drink stored on shelf near handsink, CDI - Moved to bottom shelf.

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 . Rotisserie chicken recorded at 45F. PIC stated she just marinated them, CDI- uncovered to cool down.

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 . Chicken in baggies cooling in WIC CDI- Uncovered.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed quat sanitizer in 3-comp sink at 50ppm. CDI: sanitizer dumped and corrected to proper concentration.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed glass cleaner stored above single service lids and straws by smoothie station and cleaner spray bottle stored with other single service items. CDI: chemicals were returned back to chemical shelf. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer that was dispensed from 3-comp sink was at toxic levels above 400ppm. CDI: sanitizer was diluted to proper concentration. Facility will notify chemical company for work order.

REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer in buckets at 50ppm concentration. CDI: sanitizer dumped and refilled to 200ppm.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored on top of ice machine. Ice scoop moved to clean dry surface.

2-201.11(A - C) & (E). Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Employee Health Policy does not contain Salmonella nontyphoidal. CDI: educated and provided the PIC with an updated Employee Health acknowledgment form.

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. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI: educated and provided the PIC with a template plan to be implemented.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverage stored on counter while employee was preparing food. CDI: drink was relocated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed rice hot holding at 127F. CDI: rice reheated to 205.

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 on date marking please visit: http://meck.co/FoodSafety. Observed chub of turkey inside walk-in cooler dated 12/28 that had expired past 7 days. CDI: by discarding.,

Observed some food held on TPHC inside sandwich prep A & B not marked with time. CDI: time was marked to reflect 6 hour start and discard time. 3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf

REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer in buckets at 50ppm concentration. CDI: sanitizer dumped and refilled to 200ppm.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed lights not shielded in dry storage room. PIC informed me that light half broke out and will be replace on this upcoming Friday.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed almond milk and kale in smoothie cooler > 41F. CDI: placed in walk-in cooler to cool down. Observed TCS items holding inside Line cooler #2 > 41F (see temp chart). CDI: items out of temp were removed and placed inside bottom of Line cooler #1 and some items placed inside walk-in cooler. Service call will be placed for cooler. TPHC was discussed with PIC as a potential option. TPHC template was e-mailed to operator. REPEAT VIOLATION ***EHS will conduct a compliance visit in 10 days to ensure improvement or correction of cold holding issues. Discussed with PIC the need for a Risk Control Plan or intent to suspend permit if cold holding issues continue.

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 chicken cooling in large batches stacked inside plastic pans and wrapped tightly in parchment paper. CDI: chicken was unwrapped and separated on sheet pan, placed in walk-in cooler to cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer in red buckets at 50ppm. CDI: dumped and refilled with correct strength. Observed cloth stored under cutting board to prevent board from sliding.

4-501.11 Maintain equipment in good repair. Observed grate at handsink faucet leaking in kitchen next to 3-comp sink. Observed paper towel dispenser at same handsink not working.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Through discussion, PIC stated that the smoothie blenders are only rinsed after each smoothie and fully washed, rinsed, and sanitized at the end of the business day. This is more than 4 hours from initial use. CDI: PIC and EHS discussed time intervals and PIC agreed to fully washing smoothie equipment prior to lunch (about 11) and then at close to be in compliance with the cleaning interval requirements.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed almond milk and hemp seeds (both labeled keep refrigerated after opening) stored above 41F in Green Brothers prep top cooler. CDI: Product relocated to reach in cooler, where it was over night. PIC stated they would just keep those items in the reach in from now on to maintain temperatures. TPHC was discussed with PIC as a potential option. 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 no date mark on black beans or diced chicken on line. CDI: Products properly date marked. 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 chicken salad date marked 12/26 and almond milk date marked 12/26. CDI: Products voluntarily discarded. Observed diced chicken labeled 1/2 but it was cooked on 12/31. Observed egg whites date marked 1/2 but they were thawed on 12/31. CDI: Items properly date marked.

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 corn cooling in prep top cooler. CDI: Corn relocated to walk in for rapid cooling.

3-501.13 Use approved thawing methods. Observed soup thawing in standing water. CDI: Soup moved to walk in cooler for thawing.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed an employee begin to don gloves to prepare food without washing hands. Employee had been working on the register. Ensure all employees know to wash hands before donning gloves. CDI- Issue discussed with employee. Employee washed hands and donned new gloves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken soup and veggie soup hot holding below 135F. PIC stated soups are heated then transferred to the hot holding well. CDI- Soups reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed kale in one of the prep top coolers at 53F. Kale was stored in a bag and the bag was stored inside of the container. Turkey and chicken were above 41F in another prep top cooler.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle labeled sanitizer, the bottle was holding degreaser not sanitizer. CDI- Bottle properly labeled.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing. Observed personal items stored on boxes of gloves. Other personal items were stored on the rack above single service items. Store personal items in facility's designated personal item area. CDI- Items moved.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF Observed employee washing utensils in wash water at 91F. Wash water must be maintained at 110F or above during active washing. CDI- PIC added hot water to wash solution to bring temperature to 110F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed small prep top cooler holding food items above 41F. CDI: PIC temped foods this morning from walk in cooler at 39F. Items had been in prep top for less than 2 hours. Food was rapidly cooled in walk in cooler. REPEAT VIOLATION

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 no date mark on some in-house prepared dressings in squeeze bottle. CDI: Bottles properly dated. Observed chicken date marked 3/14. Chicken was being portioned during inspection and container had 3/15. CDI: Employee was told that the date should always reflect the day the product was cooked or prepared, not portioned. Date corrected to reflect cook date of 3/14. REPEAT VIOLATION Significant improvement from previous inspection.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed small prep top holding food above 41F. PIC phoned owner who is getting someone out here to look at it.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil in squeeze bottle with no label. CDI: PIC labeled oil.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee food stored over customer food in prep top and in reach in. CDI: Employee food relocated. REPEAT VIOLATION

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some food build up in bottom of Juice Brothers prep top. REPEAT VIOLATION Significant improvement from previous inspection. CDI: Cooler cleaned during inspection.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed washed kale stored directly on prep top cooler shelf. PIC stated cooler is detail cleaned weekly. CDI: Kale rewashed and placed in a container, then put on shelf. REPEAT VIOLATION Previous issue corrected. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over several ready to eat items on speed rack in walk in cooler. REPEAT VIOLATION Previous issue corrected.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed quinoa cooling at a rate of 0F/min in prep top reach in cooler. CDI: Product moved to walk in cooler and item rapidly cooled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed half and half in reach in drink cooler above 41F, but below 45F. CDI: PIC voluntarily discarded product. Cooler air temp was 42F. Cooler was turned down.

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 no date mark on tuna salad or chicken salad. PIC stated they were prepared yesterday. Observed no date on blackbean hummus. Product was prepared 1/2. CDI: Items properly dated. 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 quinoa mix date marked 1/4, but quinoa was cooked 1/3. CDI: Date corrected.

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 TPHC time marked on side items held for 4 hours, per facility's written procedure. CDI: Time marked on items.

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 quinoa cooling while tightly covered in prep unit. CDI: Item moved to walk in and uncovered for rapid cooling. REPEAT VIOLATION

3-501.13 Use approved thawing methods. Observed smoothie bowls and acai thawing at room temperature on top of slide top freezer. CDI: Items moved to walk in for thawing.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of rice stored directly on floor in dry storage. CDI: Rice elevated to shelf. 3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee lunch stored over customer food products. CDI: Employee lunch relocated.

3-302.15 Wash fruits and vegetables prior to use. Observed employee take unwashed straberries directly from container that states "wash before eating" and put into a customer parfait.

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 down in frozen fruits in slide top freezer. CDI: Handles removed from products.

4-501.11 Maintain equipment in good repair. Observed split gaskets on some prep top reach in cooler doors throughout. Observed small prep top broken. PIC informed Environmental Health Specialist (EHS) upon arrival that it was broken and no food was in it. Observed rusted shelving in walk in cooler. PIC stated owner has ordered new shelving. 4-502.11(A) Maintain utensils in good repair. Observed juicer with peeling paint/coating.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed vent fans of drink reach in cooler with dust accumulation. Observed build up in gaskets on coolers. Observed build up on bottoms of coolers and walk in shelving. REPEAT VIOLATION

5-205.15 Maintain a plumbing system in good repair. Observed minor leak at handsink in kitchen. PIC stated a plumber should be here to fix it today.

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 minor wall damage along back hallway. 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 accumulation of dust on ceiling above oven.

Repeat: -Observed a cup in a bin of oatmeal. Corrected during inspection (CDI): Cup removed. 3-304.11 Food Contact with Equipment and Utensils - P -Observed a container of cooked eggs stored below boxes of unwashed produce. CDI- Placed the cooked eggs on a top shelf. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P -Observed bags of brown sugar & quinoa stored open in the dry storage. Wrap close or place in a bin with a top. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.

Repeat: Observed plastic bins, lids, drink pitchers, etc stored on the shelf as clean with old food debris inside and out side of several pieces. CDI: Several of the items were placed in the three compartment sink to be washed. Go through the rest of the items on the shelves. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

-Observed closed cups of processed chic peas at 56-60F. Per Laura, she had just made them and placed them in the reachin cooler. CDI- Tops removed and placed in the walk in cooler. -Observed roasted tomatoes cooling at room temp- 101F. CDI- Placed in the walkin cooler. 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

No Points Deducted: Observed no thermometer in the smoothie/milk cooler and the cooler under the coffee maker with orange juice. 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. 4-502.11(B) Provide accurately calibrated thermometers. -Pf

Observed all of the single service items on the front line (food containers and coffee filters) stored with the food side exposed. Informed an employee to invert or cover. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

No Points Deducted: -Observed the unused Avantco reachin in the back of the store growing mold inside. Clean even though it is not in use. All items in the facility must be kept clean. -Observed the smoothie cooler gaskets growing mold. Clean. -Observed heavy buildup on the shelves and in the bottom of the smoothie cooler. Clean. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

-Repeat: Observed raw chicken stored over and directly beside field bars and avocados. CDI- Rearranged items. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P -Observed a scoop handle in contact with croutons. CDI- Rearranged and informed the PIC. 3-304.11 Food Contact with Equipment and Utensils - P

Repeat: Observed squeeze containers stored as clean with old stickers on them as well as old food residue inside, on, and in the lids. CDI- All were placed in the three compartment sink to be washed. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

No Points Deducted: Observed a large silver bowl of quinoa at 104F-112F in different areas at 9:12AM. Per Laura, it had been in there since 7:00AM. CDI- Placed in a shallow pan/thin layer and put on the top shelf in the walkin cooler to cool. Returned at 9:57 and the temp was at 54F. 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

No Points Deducted: Observed quinoa hash brown at 120F. CDI- Reheated to 155F. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Repeat: Observed containers of salad stored in the flip top make station at 50F. Items were stacked over the chill line. CDI- Top layer removed and lower level temped out at 43F. (Points not increased today due to improvement on number of items). 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

No Points Deducted: Observed open milk dated 3/21/17. CDI- Discarded and informed PIC that day 1 is the day it was opened. 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

No Points Deducted: Observed 1 squeeze bottle of oil unlabeled. CDI- Labeled. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

Observed wet towels stored sitting on the counter tops. CDI- Placed in a sanitizer bucket. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

-Repeat: Observed multiple clear food bins stored as clean with cracks. CDI- Discarded. -Observed grooves in the cutting boards. On order, per Laura. 4-501.11 Maintain equipment in good repair.

No Points Deducted: Observed wall/FRP damaged by the mop sink and walkin cooler. 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.

No Points Deducted: Observed an employee shirt and a large green tool that is going to be used to fix a sign (per Laura) stored on a shelf with napkins and other single service items. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken being stored on shelf above open container of kale. CDI: chicken and kale locations were switched.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stickers left on several containers in back by reach-in freezer. Remove stickers and sticker residue. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build-up on the interior top of ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed large bag of mixed greens holding at 52F in prep top cooler. Bag was way over chill line. Observed chicken salad holding at 47F in prep top cooler. Observed side items holding at temperatures above 45F without TPHC stickers on them in small display cooler. CDI: smaller amount of mixed greens was placed in prep top below chill line. Chicken salad was taken to walk-in to quickly cool. Side items were relocated to walk-in to quickly cool.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). REPEAT Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed side items without TPHC stickers. Items were being held at temperatures above 45F. CDI: items were taken to walk-in to quickly cool as PIC stated they had not been there very long.

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 individually portioned chicken rolls tightly stacked in large container in walk-in. Observed chicken salad cooling in prep top cooler. CDI: chicken portions were separated out onto shallow pan where they quickly cooled. Chicken salad was relocated to walk-in to quickly cool. EHS suggested if in the middle of lunch and chicken salad (etc.) is needed, to only fill half the container in the prep top to still give product a chance to cool properly. Prep top units are designed to hold foods cold, not to cool foods. NOTE:Discussion was had with PIC about cooling hot foods like soups in freezer, in ice baths, or by periodic stirring while cooling.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler shelving with heavy rust.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease build-up on dry storage shelf by reach-in freezer.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P REPEAT Observed bell missing from back flow prevention device on mop sink. Replace part.

2-301.14 Wash hands after activities that contaminate them. -P 2-301.14 When to Wash - P Observed employee working with raw chicken breasts, adding spice to them and handling them with gloves. Employee then removed gloves and proceeded to walk around the kitchen touching things without a hand wash. CDI: EHS talked with employee about washing hands after working with raw chicken. Employee washed hands properly.

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 chopped chicken, portioned chicken, black beans, and tuna salad cooling at slow rates. This was likely due to the walk-in cooler being open for a long period of time during delivery of food items. CDI: EHS advised PIC to keep cooler door closed and spread everyting out for items to quickly cool.

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 time stamp on side items out front upon arrival. EHS checked again 30 minutes into inspection at 10:45 am and PIC was going to place time stamp of 10:30 am on items. Items had been out since 10:15 when EHS arrived. CDI: PIC placed proper time stamp on side items.

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 black beans cooling in prep top cooler that is designed for cold holding. Observed items cooling while stacked and with tight fitting lids including tomatoes, cooked chicken, and tuna salad. Observed portioned chicken in a deep container placed in the walk-in to quickly cool on the bottom shelf. Observed items on speed rack having trouble cooling due to walk-in cooler being open for delivery. Observed employee take cooked chicken at 204 degrees and place it on speed rack right by items that were having trouble cooling. CDI: EHS educated PIC on proper cooling methods. EHS suggested placing items in reach-in freezers for quick cool down.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. REPEAT Obseved sanitizer bucket under prep table where employee was preparing raw chicken measure 100 ppm quat. Ensure sanitizer is changed often enough to keep concentration at proper levels.

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 handles being stored in dry product by smoothie station.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes being stacked while wet on shlef by three compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build-up in the bottom of freezers.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. Observed bell missing from back flow prevention device on mop sink. Replace part.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink blocked with box laying on top upon arrival. Prep was going on in the kitchen including placing raw chicken breasts into oven. CDI: Box was removed to regain access to hand sink. 6-301.14 Post a hand wash sign at each handsink. Observed no hand washing sign at front hand sink. Back hand sink hand wash sign is not very noticeable. CDI: Signs were provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed quinoa hash browns in chafing dish at front counter at temperatures ranging from 119-138F. CDI: hash browns were reheated to above 165F. EHS suggested placing hash browns on TPHC since they are usually discarded after breakfast hours.

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 bag of chopped kale from yesterday, feta and motz cheese in walk-in cooler, and motz cheese in prep cooler without date labels. CDI: all items were properly dated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Repeat - Observed sliced turkey and chopped chicken being prepared by rolling them up in tighly wrapped paper and then stacking them in a deep container to be placed in the walk-in cooler. Turkey was at 57F. Turkey rolls started cooling faster when they were spread out in one layer on hotel pan. Observed diced tomatoes in a deep container cooling on a low shelf in the walk-in cooler at a rate of 0. CDI: turkey rolls and chicken were spread out onto a hotel pan. EHS advised that chicken and turkey be kept cool in the walk-in cooler and then taken out in smaller batches to be wrapped. Turkey and chicken will stay cooler this way. Diced tomatoes were moved to top shelf to cool quickly. Tomatoes still had 3 hours to cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer at proper concentration between uses. Observed wet wiping cloth out on counter. Observed front sanitizer bucket read low at 50 ppm Quat. CDI: sanitier bucket was dumped and refilled with quat at the proper concentration. It was suggested by EHS that wiping cloths get rinsed with water or sanitizer solution prior to being placed in buckets so that cloth wont soak up all sanitizer.

4-501.11 Maintain equipment in good repair. Observed floor of walk-in cooler peeling up at the entryway. Wood is exposed.

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 food employee washing hands without using a protective barrier to turn faucet off to prevent contamination. CDI Food employee rewashed hands and informed the correct handwashing procedure. 2-301.14 Wash hands after activities that contaminate them. -P 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee touching cell phone with gloves on. Food employee proceeded to take gloves off and don another pair of gloves. CDI Food employee instructed to wash hands before donning gloves and doing any activitives that can cause contamination.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed at hand sink by 3 compartment sink no paper towels or approved alternative for hand drying. CDI PIC provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed comingling of dirty and clean equipment/utensils. CDI Items were returned to warewashing. Spoke to PIC over juicing to ensure no comingling in the future.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed soups reheating in hot hold crocks. Soups not reheating at a rate to achieve proper temperature within two hours. CDI Soups were reheated in microwave, see temperature chart.

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 one container of diced chicken at 48-50 degrees from yesterday. CDI Chicken was discarded.

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 single serve containers of quinoa and hummus with no date marking. CDI items were allowed to be back dated for previous date.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked and cooled, then portioned chicken tightly packed in plastic container. Chicken was 50F from night before. CDI: Product discarded. IMPROVMENT IN OVERALL METHODS SINCE LAST INSPECTION

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed presence of gnats around back dry storage room area.

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 handles of food being stored on top of the food and the usage of a single service ramekin in the croutons, diced chicken and protein mix. Make sure to keep utensils stored in the food with handles up and use utensils with a handle.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Provide designated area for employee possessions and clothing to prevent contamination of exposed food, equipment or single service articles. Observed cell phone on prep area on line. Make sure cell phones are stored in a way to prevent contamination.

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 individual packages of quinoa in lower prep unit cooling at rate of .04 degrees per minute. CDI method changed achieved rate of .3 degrees per minute. repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two containers of diced chicken on prep line at 56 degrees. CDI took to wak in to cool. See temperature chart above. repeat violation.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed quinoa salad in closed container not cooling at sufficient rate . CDI opened containers and proper cooling rate achieved.

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. Dried food debris observed on wall behind smoothie area.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed duties of PIC not met in reference to cooling, proper temperature control etc . Perform duties of PIC.

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 proper handwash procedure not being followed such as proper time for washing not followed and hands not dried and faucets turned off with clean hands. CdI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed blueberries stored in handsink in front prep area. Handsinks are for handwashing only. CDI by instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed blenders for smoothies over prep area not clean. Also observed containers from juicing operation being washed in vegetable prep sink CDI moved washing operation to three compartment sink for wash rinse and sanitizing.

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 quinoa being cooled in freezer at rate of .5 degrees per minute should be .54 or higher. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed hummus in small reach in above 45 degrees unit not plugged in. CdI plugged unit in and moved food to walk in to cool.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Sanitizer for juice bag well over 200 ppm chlorine . CDI by instruction.

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 quinoa cooling in large volume in freezer . CDI moved to shallow pan.

. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed crackers in unlabled container in rear of facility. CdI by instruction. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee jewelery being worn while food is being prepared.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed cloths stored in sanitizer which was at 50 ppm QAC. CDI refilled.

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 juice containers stored on floor in hallway and not protected.

4-501.11 Maintain equipment in good repair. Observed freezer door broken . 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in rear of facility in need of replacement.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Shelving over juicing area and shelving over juicer in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed front handwash leaking and line for ice machine not hitting hub drain and going in floor.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in restroom. -0 points-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls in juicing area in need of cleaning from debris from smoothie operation.

6-303.11 The lIght intensity shall be 50 candles at a surface where a food employee is working with food. Observed light missing in area near soup containers. Replace bulbs. -0 points-

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no health policies for employees of juicing operation could be produced. CDI emailed employee health policy.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes, roast beef , turkey , kale, and eggs stored above 45 degrees . CDI took items to walk in see chart above.

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 hummus and kale cooling tightly covered . CDI vented to cool.

4-501.11 Maintain equipment in good repair. Observed flip top prep unit and other pieces of equipment not working properly . Repair, replace or remove.

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 starting to build up food debris and in need of cleaning. -0 points-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed employee going to wash pitchers in handsink. CDI had employee go to prep sink to rinse pitchers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed emplopyee drop wand for food processer on floor and continue to use it without washing. CDI wand washed rinsed and sanitized. 4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitizer bucket that was at 0ppm. CDI bucket refilled to proper concentration.

law 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 milk and feta cheese not dated. CDI items dated.

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 handles of utensils stored in food containers.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P. Observed employees unable to state major illnesses and symptoms and no signed copies. Verification required.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken over RTE foods on racks. CDI items relocated. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce stored over RTE foods in walk in unit. CDI items relocated.

by 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 containers of sliced cherry tomatoes and red peppers in walk in unit tightly covered. CDI items uncovered. Repeat.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths on prep surface not actively used. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled dry wiping cloth used to clean knife.

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 in sanitizer bucket and scoop handles stored in food.

4-501.11 Maintain equipment in good repair. Observed walk in unit leaking from the surface.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no one on staff with ANSI accredited certification. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic containers and knives soiled with food debris. CDI items sent to sink for cleaning. 4-602.11 Clean the equipment and utensils as required to avoid contamination. -P. Food contact surfaces that are held outside the food at room temperature shall be cleaned every 4 hours. Observed juicers and blenders not cleaned every 4 hours. CDI items cleaned.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P. Observed containers of tuna salad prepared in the morning at 50-47F. CDI items discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed facility with cooling tuna salad and chicken pieces in tightly closed containers. CDI tuna discarded and chicken vented. Repeat.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no thin probe thermometer needed to temp lettuce spinach, grilled chicken pieces. Verification required.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed facility with upright freezer that is for domestic use and beer cooler that states it shall not be used to store PHF products. Facility continue to use freezer after being told by plan review it was not allowed.

5-202.13 Air gap shall be provided between the water supply inlet and and flood level rim of plumbing fixture -P. Observed front prep sink next to domestic freezer without an air gap. Plan reveiw told facility to install air gap. Verification required.

2-102.12 Certified Food Protection Manager - C. 2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed facility with no PIC until later in the inpsection.

2-301.15 Where to Wash - PF. 2-301.15 Only wash hands in handwashing sink.-PF. Observed employee wash hands at 3 comp sink. CDI by education and hands washed at hand sink.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed prep unit at 51F. TCS items that are cooling will not go down in temperature. Facility will use time for beans corn, tomatoes, lettuce, chicken salad, tuna salad, hummus, turkey meat, and roast beef unit until prep unit fixed or replaced. Verification required.

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. Foods that are 41F or below have a 7 day shelf life, foods that are 42-45F have a 4 day shelf life. Observed tomato paste, hummus, and feta cheese not dated. CDI items dated.

3-501.15 Cooling Methods - PF. 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 facility have chicken salad, tuna salad, hummus, lettuce and tomatoes tightly covered. CDI items uncovered. Suggested putting foods in reach in freezer for flash cooling before use.

4-302.12 Food Temperature Measuring Devices. 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in front prep unit. CDI thermometer provided.

2-103.11 (M) Person in Charge-Duties - PF. PIC shall inform employees of reportable illnesses and symptoms and exposure. Observed employees unaware of policy. Verification required.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Sanitizer shall be at specified levels dictated by the manufacturer. Observed sanitizer buckets and sanitizer sink at 0ppm. Facility ran out of quat sanitizer. CDI facility made chlorine sanitizer to wash dishes.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. PHF/RTE foods that are cold held should be 45F or below. Observed eggs at 78F, hummus and quinoa in containers at 56F. Prep cooler at 53F and all foods in prep unit holding at 54F or above. CDI facility voluntarily closed down and placed foods in cooler and turned down prep cooler to bring down temperature. Verification required.

3-501.19 Time as a Public Health Control - P,PF. Written procedures shall be provided in advance for PHF/RTE foods that are held out on time. Observed eggs, hummus, and quinoa held out at room temperature with no written procedures or time stamp available. CDI items discarded. TPHC handout left and filled out during inspection.

7-102.11 Common Name-Working Containers - PF. Toxic containers shall be labeled with the common name of the chemical. Observed unlabeled bottles of windex. CDI items labeled.

4-302.12 Food Temperature Measuring Devices - PF. Thin probe thermometer is required to take temperature of foods with thin masses. Observed facility with digital thermometer that was not thin probe. Verification required.

3-602.11 Food Labels - PF. Foods that are packaged in the facility shall be labeled with the common name of the food, list of ingredients, list of major allergens, net weight of food, and name and place food is packaged. Observed pita bread, pumpkin walnut, and blueberry almond bread with out labels. Verification required.

3-304.12 In-Use Utensils, Between-Use Storage - C. During food pauses, utensils shall be stored with their handles above the top of food or on a clean surface. Observed scoop handles stored inside of bulk food containers.

2-101.11 Assignment. A person in charge shall be present during all hours of operation. There was no person in charge for the first 15-20 minutes of insepction as he was at the other location and had to be called by staff. Food workers were asked and said that there was no one in charge when he was not present. CDI - person in charge came after 15-20 minutes after being called.

2-401.11 Eating, Drinking, or Using Tobacco. Employee drinks must be stored in such a manner to prevent contamination to food and food prep areas and consumed to also prevent contamination. Observed 2 employee drinks on a prep table, including one that was uncovered. This appeared to be for easier access by staff working on the front line. CDI.

2-301.14 When to Wash. Food employees must wash their hands and exposed portions of their arms before working with exposed food, clean equipment or utensils, or unwrapped single service and use articles, including before putting on single use gloves to work with food. Observed employees putting on gloves and making food on the front line with their hands without first washing their hands. CDI- relayed to manager who then corrected employees.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Maintain foods hot at 135F or cold at 45F or below. Observed cooked eggs at 75F in a container on the counter. Eggs are reheated when ordered by a customer. Facility does not have faciliities for hot holding these eggs so much cold hold or use Time as a Public Health Control. CDI.

3-501.15 Cooling Methods. Facility needs to use approved cooling methods to cool TCS foods. Observed chicken salad and tuna salad 55-65 tightly covered while cooling. Cooked chicken in the back was 120F and also tightly covered. CDI - cooling methods corrected.

4-302.12 Food Temperature Measuring Devices. Facility must have a thin diameter probe thermometer to check the temperature of thin foods such as cut leafy greens. Return visit required.4-502.11 (B) Good Repair and Calibration. Observed the facilities non thin probe thermometer reading 20F in 32F ice water when compared to the inspectors themrometer.

3-602.11 Food Labels. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor; and (5) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient (Effective January 1, 2006). Pf Facility sells packaged yogurt parfait out of a customer self service cooler. Facility must properly label as described above or discontinue serving these items packaged. Manager agreed to keep these in refrigeration behind the counter and removed from customer self service. CDI.

Person in charge must hold approved ANSI accredited food managers certification. PIC does not have any certification. CDI - 2 point deduction begins 2014.

Employee drinks must be covered and stored in areas to prevent contamination of exposed food, clean equipment, utensils, linens, and single service. Observed uncovered employee drinks on the ice machine. CDI - drinks were removed by staff. Repeat violation.

Hand sinks must be accesable at all times. Observed the front hand sink was blocked by a large trash can. CDI - moved by inspector.

Maintain cold foods at 45F or below. Observed the main cold holding prep unit at 48-52F for all PHF foods such as hummus, cheese, cut leafy greens, deli meats, ect. Items were iced. Lids are left off during the day and this may be a contributing factor. Also, spring mix is left on top of the unit out of the cold wells. Cut leafy greens like lettuce, spring mix, etc shall be kept at 45F or below. RVR>

Ready to eat TCS (time/temperature control for safety foods including cooked and cooled foods shall be date marked. These foods can be held for 7 days at 41F or below and 4 days between 41-45F. Observed most items not date marked, such as roast beef, cut leafy greens, cooked eggs, open containers of commercial products such as hummus and dressings labeled keep refrigerated. Only a few items in the walk-in and no items on the line were marked which required marking. RVR.

Cool PHF foods using proper methods. Observed chicken salad made at 11 am this morning was at 62F and tightly covered. CDI by venting.

(B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor; and (5) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient (Effective January 1, 2006). Pf Facility sells packaged yogurt parfait out of a customer self service cooler. Facility must properly label as described above or discontinue serving these items packaged. RVR.

Eliminate the presence of any pests in the facility. Observed a live roach crawling on the wall in the kitchen.