POPPYS BAGELS AND MORE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed kitchen prep unit with an ambient air temperature of 58F. The outlet for the unit had tripped. All TCS foods in the unit were holding between 55F and 58F. See temperature chart. CDI- All TCS items were voluntarily discarded as they had been stored in the unit overnight and no temperatures were taken this morning. The unit was plugged into another outlet and the temperature dropped to 41F during inspection. -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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. EHS observed a rusting shelf above the 3-compartment sink. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. EHS obsevred some build up on shelving inside prep units on make line and debris in gaskets. More frequent cleaning is recommended. -0-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered food in walk in cooler no longer in the cooling process. CDI- PIC instructed food employee to cover food. -0-

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 container with no handle being used as scoops in TCS food. EHS advised that scoops should have handles and containers were buried in product. CDI- PIC instructed food employee to remove the scoop from the food items**REPEAT** -0.5-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed low grout and cracked tiles throughout facility. **REPEAT** **Points not escalated due to overall improvement, floor tiles and baseboards have been repaired*** EHS advised that facility could add grout to low grout areas.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a santizer bucket with a concentration below 150ppm. **REPEAT**

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed containers with no handles being used as scoops in non-TCS foods. EHS advised that scoops should have handles and containers were buried in product.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few plastic containers that were stored clean and stacked wet. **REPEAT** -0.5-

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 heavy dust build-up on fan in kitchen. Observed food debris build-up on the racks in some of the lowboy units. **REPEAT** -0.5-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy discoloration/build up on walls and ceiling in the kitchen near bagel oven. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed several areas in the kitchen where baseboards are missing. Observed low grout and cracked tiles throughout the kitchen.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverages stored on prep surfaces. CDI- Items were reallocated to an approved location.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed produce stored with washed produce and ready to eat items in the single door reach in cooler on the cook line. CDI- PIC corrected storage order. **REPEAT** 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 sausage and eggs hot holding on stove bone low 135F. CDI- Food employee reheated items to 165F. EHS advised using a lid could help to keep food hot when holding on the stove. **REPEAT** For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet wiping cloth stored half out of the sanitizer solution. CDI- Wiping cloth was fully submerged in the sanitizer solution.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few plastic containers that were stored clean and stacked wet. Allow dishes to fully air dry before stacking.

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 heavy dust build-up on fan in kitchen. Observed food debris build-up in the lowboy under the front counter prep unit. Increased cleaning frequency recommended.

6-303.11 Provide required lighting intensity. Observed one of the lights in the walk in cooler in disrepair.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed lox cream cheese being stored above pre-cooked sausage in walk in cooler. CDI: Storage order was rearranged. 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 eggs hot holding below 135F. Eggs were stacked on top of sausage away from flat top. CDI: Eggs were voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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 pre-cooked sausage being held on TPHC without a time label. CDI: PIC placed time label on item.

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 salad cooling at a rate of 0.06F/min inside display case. CDI: Chicken salad was moved to reach in freezer to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee crack raw shell eggs, then proceed to handle ready to eat bagels without changing gloves. CDI: Food employee changed gloves and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple boxes of cream cheese and containers of muffin mix being stored inside glass door reach in cooler above 41F. Cream cheese was voluntarily discarded due to being in the unit more than 4 hours, muffin mix was relocated to walk in cooler. VERIFICATION REQUIRED. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed eggs under breakfast platter without an asterisk. VERIFICATION REQUIRED.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of bleach without a label. CDI: PIC labeled item.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying dishes.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed cream cheese and muffin mix being held above 41F inside glass door reach in cooler which states it is intended for non-potentially hazardous bottles and canned products only.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed a container of lox cream cheese being stored over ready to eat sausage inside walk in cooler. CDI: Lox cream cheese was relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed lox spread on cream cheese menu and eggs under breakfast platter without an asterisk. VERIFICATION REQUIRED.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed cinnamon being stored with WD-40 on dry storage shelf. CDI: Cinnamon was relocated.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in 0ppm quat. CDI: Bucket was changed.

REPEAT 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 in bottom of reach in freezer and build up of debris on non food contact portions of drink machine. Clean as needed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling vents in kitchen area with dust build up.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed two (2) sides of unopened, cold smoked salmon fillets stored above cooling cream cheese in reach in unit. CDI - EHS and PIC examined labeling and distributor information to determine proper storage conditions for salmon. Salmon was rotated below other RTE food items. Note: Cold smoked nova lox is to be treated as a raw, ready to eat food product. Salmon and other cold smoked fish items are to be kept below other RTE foods, above other raw animal product, and are subject to date marking once opened or removed from original packaging. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) container of Hollandaise stored one top of covered chicken broth in steamwell. When observed, Hollandaise was at a temperature of 99F. Per conversation with PIC, Hollandaise is to be kept at 41F or below in reach in units. CDI - PIC voluntarily disposed of out of temperature Hollandaise. In future, Hollandaise will either be subject to temperature control or placed on existing TPHC plan. 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 Observed three (3) cream cheese bins in reach in next to WIC cooling at ineffective rate. CDI - Cream cheese was rotated to reach in freezer to finish final portion of cooling. REPEAT. Note: No escalation in point deduction; EHS observed effective cooling of prepared food tray (latkes) via WIC and reach in freezer. One (1) bin of cream cheese, placed in reach in unit, was observed as being at 41F at time of second observation. Dense food items, such as cream cheese bins, can be more effectively cooled via freezer or ice bath. 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 .

4-601.11(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 minor accumulation of food debris and dust in tracks and exterior coils of front display case, respectively. Increase cleaning of non food contacts as needed.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed excess waste (approximately ten bags and boxes) stored at the door of trash compactor (trash bags and packages appear to be from other adjacent businesses and/or dropped off by non-business affiliates) Contact waste management company and landlord to better manage outdoor trash disposal.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. While checking temperature of milk, EHS knocked over milk jug cap, which touched floor surface. Food employee grabbed lid and briefly began rinsing in hand sink. CDI - PIC directed employee to rinse and clean cap at service sink. Employee did so and washed hands effectively before returning to food service.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two (2) bins of unwashed pepper stored above ready to eat, cooked bacon in 2 door RIC. Observed one (1) bag of unwashed lemons stored above sliced tomato in prep top 1. CDI - PIC directed food employee to rinse peppers at prep sink before storing again. EHS rotated bagged lemons to lower storage in prep unit 1. EHS provided PIC with storage order charts for reach in units and WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 one (1) open container of marinara sauce with no date label. All other TCS, non date mark exempt food items were labeled accordingly. CDI - Food employee confirmed this item had been opened in previous day service and date marked it accordingly. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYsz

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) spray bottle of in use bleach sanitizer spray beneath 3 compartment sink. CDI - PIC pulled bottle and labeled accordingly.

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 two (2) pans of recently prepared sliced cheese cooling covered with plastic wrap in prep table RIC 1. When observed later, items were cooling at insufficient rate. CDI - PIC delegated rotation of cooling item to reach in freezer. Items observed cooling in this manner were effectively cooling. Note: EHS observed cooling methods documentation and charts throughout kitchen. EHS is providing new cooling charts for RTE and two step cooling. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two (2) working containers (salt at WIC spice rack and cornmeal bin at baker’s station) without effective labeling.

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 one (1) cream cheese knife in prep top one with handle contacting food. CDI - EHS pulled cream cheese knife from container without making barehand contact with food and employee rotated it to 3 compartment sink to properly wash, rinse, and sanitize. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed plastic to go container stored in dry pasta as a utensil. CDI - PIC voluntarily disposed of to go container. Utilize utensils with handles when stored in food.

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 two (2) ice wands stored in reach in freezer directly on shelving. CDI - PIC delegated ice wands be wrapped in plastic wrap before being placed back into freezer.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed unwashed celery heads stored in two (2) grocery bags in 2 door RIC. Utilize food safe containers, food grade bags, or food wraps (plastic wrap or foil) to store food items. 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 cardboard sheeting used as a shelving surface at storage area with food flavoring extracts, powders, flour, etc. Remove absorbent material and replace with smooth and easily cleanable surface (plastic sheeting, cutting boards, plastic matting, etc.)

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. 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. - EHS observed twist top bottles stored near cooking equipment and food prep table top. CDI- PIC moved bottles to a proper area.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed several RTE food items at and below 41F uncovered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed bucket of utensil stored clean with food debris left on them above the prep sink. CDI- PIC moved items to dirty side of three comp sink. 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 .

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed soiled sheet pans stored on large covered containers of flour. CDI- PIC moved sheet pans.

3-302.15 Wash fruits and vegetables prior to use. - REPEAT- Observed an employee use an unwashed cucumber for immediate service.

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.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. - REPEAT- Observed several single use items stored with food contact surfaces facing up and unprotected in storage.

4-501.11 Maintain equipment in good repair. - Observed damage to reach in cooler door. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several cutting boards with deep cuts and grooves.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed several lights in kitchen area without a shield or documentation of being shatter resistant.

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 chicken salad and leafy green mix assembled today from chicken cooked from prior day and leafy green container opened on 10/6. CDI, labels adjusted to account for earliest ingredients. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed queso prepared today cooling at 47 degrees F at 9:02. At 9:34 queso was at 44 degrees F. Observed ham used and recently prepped cooling in prep cooler above 41 degrees F. CDI, items transferred to freezer to rapidly cool. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.15 Wash fruits and vegetables prior to use. Observed lettuce cut then washed. Ensure unwashed produce washed prior to preparation.

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 clean utensils stored in container collecting food debris.

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 coffee filters removed from protective packaging and uncovered / unprotected above coffee station.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken stored above cream cheese in walk in cooler. CDI, foods relocated for proper storage.

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. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed slicer used with cut Tomatoe and prep yesterday with soil and tomatoe debris remaining on guard and slicer blade.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed deli meat with date of preparation of 10/3 and smoked fish open container not date marked. CDI, foods voluntarily discarded.

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 start time but not discard time recorded on label for eggs and cheese for TPHC. CDI, label corrected on site to follow on-site TPHC procedures.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in establishment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food stored above food for consumer in reach in prep cooler

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed knife stored in between flip tops. Do not store utensils in this area. Also observed handle touching sugar in sugar bin. - CDI - PIC removed knife and scoop from sugar bin and placed both at 3 compartment sink to be washed, rinsed, and sanitized.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed dishes stacked wet. - CDI - PIC separated dishes to allow to air dry.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed lettuce and celery stored above RTE food in reach in unit. CDI items relocated.

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 . - REPEAT - Observed overstacked lettuce and roast beef in prep top above 41F. CDI items moved for cooling. Facility has made large improvement on cold holding and points reduced to half. If cold holding persists points will go back to full deduction.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/. Observed almond milk, smoked salmon, milk, cut cabbage, open bag of spinach, and feta cheese bag not dated.CDI items dated.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed packaged coffee cakes, pastry squares, cookies and individually packaged containers of salad dressings stored in front where customers can grab items without labels. CDI items pulled behind counter to hand out.

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 sanitizer buckets in facility used to wipe utensils at 100ppm and chemical sanitizer requires atleast 200ppm.

4-501.11 Maintain equipment in good repair. - Observed pooled water in bottom reach in floor for display cooler. Repair all leaks. Repeat.

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 damaged tile in walkway between front of house and kitchen. Observed grouting wearing away throughout facility. Repair/replace to allow for the floor to be smooth and easily cleanable. Repeat.

2-103.11(D, H and I) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety Observed PIC unable to ensure the following rules are not met by employees. (H) EMPLOYEES are using proper methods to rapidly cool TIME/TEMPERATURE CONTROL FOR SAFETY FOODS that are not held hot or are not for consumption within 4 hours, through daily oversight of the EMPLOYEES' routine monitoring of FOOD temperatures during cooling; Pf (I) EMPLOYEES are properly maintaining the temperatures of TIME/TEMPERATURE CONTROL FOR SAFETY FOODS during hot and cold holding through daily oversight of the EMPLOYEES’ routine monitoring of FOOD temperatures; Pf PIC unaware of multiple items in facility that were cooling (sausage, pasta, sliced tomatoes). Verification visit required within 10 days to discuss PIC duties and discuss ways to ensure they are met daily.

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 - REPEAT - Observed educational poster posted for responding to vomit and diarrheal events. PIC stated owner was aware of needing kit and was in the process of obtaining it. - VR - Verification required within 10 days to verify kit has been assembled.

6-301.14 Post a handwash sign at each handsink. - Observed handwash sink in back kitchen area missing required handwash sign. CDI - EHS educated PIC on need for signage to be posted at all handwash sinks. EHS provided handwash sign. PIC posted sign.

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 . - REPEAT - Observed sliced cheese in deli prep unit holding above 41F (see temperature chart). Cheese was tightly wrapped and stacked higher than the fill line of the container. Stack cheese lower and do not tightly cover it to allow for air flow around the product. - VR - Verification required within 3 days. Risk control plan will be reimplemented.

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 . - REPEAT - Observed pasta and sliced tomatoes cooling while tightly wrapped in deep containers. Items should be uncovered, actively stirred, and in shallow pans while cooling. - VR - Verification required within 10 days. Risk control plan will be reimplemented.

4-501.11 Maintain equipment in good repair. - Observed leak at three compartment sink faucet, faucet used for bagel boiler, and in condensation line on floor for display cooler. Repair all leaks.

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. - REPEAT 0 Observed accumulation of food residue and debris within cold holding units and on containers used for storage of dry goods. Increase cleaning frequency to avoid build up.

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 damaged tile in walkway between front of house and kitchen. Repair/replace to allow for the floor to be smooth and easily cleanable.

2-103.11(D, H and I) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety Observed PIC unable to ensure the following rules are not met by employees. (D) EMPLOYEES are effectively cleaning their hands, by routinely monitoring the EMPLOYEES' handwashing; Pf (H) EMPLOYEES are using proper methods to rapidly cool TIME/TEMPERATURE CONTROL FOR SAFETY FOODS that are not held hot or are not for consumption within 4 hours, through daily oversight of the EMPLOYEES' routine monitoring of FOOD temperatures during cooling; Pf (I) EMPLOYEES are properly maintaining the temperatures of TIME/TEMPERATURE CONTROL FOR SAFETY FOODS during hot and cold holding through daily oversight of the EMPLOYEES’ routine monitoring of FOOD temperatures; Pf Verification visit no later than 11/11 to discuss PIC duties and discuss ways to ensure they are met daily.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P- Establishment has posted MCHD Employee health policy poster, but PIC was unaware that salmonella nontyphoidal has been added as a reportable illnesses. CDI - EHS educated PIC on the updated BIG 6 reportable illnesses and provided a hard copy of the updated Employee Health Acknowledgment form in and EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements.

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 Observed facility without written procedures for responding to a vomiting or diarrheal event. CDI-EHS discussed the requirement of having written procedures and provided PIC with the state’s example written procedure and poster for vomit and diarrhea clean-up. EHS recommends facility review document with all employees and purchase or make a kit. Maintain written procedures in facility for employee and inspector review.

2-301.14 When to Wash (P) Observed one food employee wash their hands then turn off the water faucet without using a clean barrier. CDI- EHS educated food employee and employee proper rewashed their hands. EHS recommends that PIC routinely trains staff on proper hand washing procedures and when to wash. REPEAT

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed a pan of cooked chicken breast in walk-in refrigerator with thermometers above 70F. Per food employee, the chicken breast started the cooling process around 8:30 to 8:40am on 11/01. EHS observed the temperatures at 10:50 am on 11/01. PIC voluntarily discarded the food items because the chicken did not reach below 70F within 2 hours. EHS discussed proper cooling parameters and methods with PIC and food employee. EHS discussed cooling methods with the chicken, such as shredding the chicken or cutting it into small pieces, to help it cool quickly. Verification visit no later than 11/04 to discuss the required risk control plan for proper cooling produces. EHS will email the template risk control plan and will discuss thoroughly with PIC during visit. PIC please review template in detail and during visit discuss with EHS on how the establishment will better monitor cooling temperatures. EHS discussed proper cooling methods specific to this facility and cooling parameters with PIC. See violation #33. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced American cheese holding at room temperature at back grill area. CDI- Food employee placed product in walk-in refrigerator and EHS observed cooled to 39F. Observed milk wash stored in single-door cooler cold holding above 41F. EHS measured an ambient temperature of 46F in the unit. PIC voluntarily discarded the food item. Observed various cream cheeses prepared between 10/27 and 10/31 cold holding in counter cooler cold holding above 41F. EHS observed an ambient temperature of 44F in the unit. PIC voluntarily discarded the food items. Observed new right prep unit cold holding some TCS food items (half and half, deli turkey, deli ham and roast beef) above 41F. Ambient initially measured at 46F but within 30 mins measured at 38F. All other TCS food items (cream cheeses) measured at proper temperatures. CDI- PIC voluntarily discarded the food items mentioned above. Observed TCS food items (sliced tomatoes, various cream cheeses) cold holding at 42F or above. EHS measured an ambient temperature between 43-46F. Owner contacted a refrigerator service provider and he arrived during inspection. Service provider cleaned the filter media for the front left prep unit and measured an ambient temperature of 38F. Service provider checked the single-door and 2-door counter coolers mentioned above and stated they were measuring at ambient temperatures below 41F. EHS confirmed all units working at proper temperatures prior to exit. Owner elected to voluntarily closed the facility at 12pm to address cold holding issues. EHS gave the owner the option of using temporary Time as Public Health Control (TPHC) between 11-3pm, but owner declined. EHS suspects cold holding issues are related to cooling methods and parameters. Verification visit no later than 11/04 to discuss the required risk control plan for improper cold holding. EHS will email PIC and owner a template risk control plan. PIC please review template in detail and during visit discuss with EHS on how the establishment will better monitor cold holding temperatures.

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 opened and sliced package of sliced deli ham (dated 10/22) and a opened package of pastrami (10/25) exceeding the maximum hold time of 7 days. CDI-PIC voluntarily discarded both food items. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety EHS observed two opened containers of milk held over 24 hours without a date mark label. CDI- PIC voluntarily discarded the products.

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 two containers of chicken salad cooling in walk-in refrigerator tightly wrapped while actively cooling. When discussing proper cooling methods with PIC, PIC elected to move the food items to freezer to quickly cool. Items observed below 41F within 1 hour. Verification visit no later than 11/04 to discuss the required risk control plan for improper cold holding. EHS will email PIC and owner a template risk control plan. PIC please review template in detail and during visit discuss with EHS on how the establishment will better monitor cooling temperatures and cooling methods.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed dry ingredient s (flour) delivered today stored on concrete walking path outside of facility with no supervision. CDI- PIC had employee move the food items into the establishment and properly stored. Observed 4 opened bags of flour stored on the floor in the prep area.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple food employees preparing customer food items with wrist watches and bracelets.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed three wet wiping cloths stored either on prep surface or not fully submerged in in-use sanitizer buckets. Observed three quat sanitizer buckets with a quat concentration of less than 200 ppm. CDI- PIC emptied and refilled buckets to a minimum of 200 ppm quat.

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 accumulation of food residue and debris within multiple cold holding units including gaskets. REPEAT - Increase cleaning frequency to avoid build up.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee crack raw shelled eggs then remove gloves and donned new gloves without handwashing in-between. Observed another food employee place gloved hands into sanitizing bucket then remove gloves and donned new gloves to prep food without handwashing in-between. CDI-EHS educated both employees on when to wash and both employees properly washed their hands. EHS recommended that PIC retrain all employees on when to wash and washing procedures.

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 tuna salad and sliced tomatoes prepared the morning of 07/27 cooling in reach-in coolers. Both items did not drop temperature between initial temperature and second temperature. EHS also observed cooling method issues as noted in violation #31. EHS discussed proper cooling parameters and methods with PIC. EHS suspects issue is related to cooling methods. Cooling posters provided. CDI-PIC voluntarily discarded both items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed improper cold holding of sliced turkey in back area counter reach-in, sliced American cheese in make station, noodle pudding in display case, and fried chicken in display case. CDI-All products were voluntarily discarded by PIC. All other TCS foods in each unit measured at correct levels as well as ambient temperatures. REPEAT. EHS discussed cooling parameters, cooling methods, and quickly stocking all units when relocating food items. If this violation continues, EHS may require a risk control plan or other permit action.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf PIC stated the only TCS foods that they hold out of temperature and discard every 4 hours are half-n-half, milk and raw shelled eggs. EHS observed date and time stamps on half-n-half and eggs, but PIC was unable to provide written procedures. EHS did not observe milk out during inspection. EHS emailed PIC TPHC form. Verification visit no later than 08/03 to verify written procedures have been completed and properly implemented.

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 TCS foods (sliced tomatoes, sliced American cheese, egg salad, tuna salad, and cooked pasta) prepared on 07/27 tightly wrapped and stored in deep portions in tall 2-door reach-in cooler and walk-in cooler. CDI-EHS educated food employees on proper cooling methods and provided PIC ambient cooling poster. EHS and PIC discussed their cooling procedures. PIC moved the products in the RIC to the walk-in cooler and reach-in freezer, then placed on sheet trays and uncovered products to support cold air flow around products. The food items in the walk-in cooler were uncovered. All products were placed on speedrack to quickly cool. REPEAT. If this violation continues, EHS may require a risk control plan or other permit action.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in back kitchen can wash area. EHS recommends cleaning and keeping moping buckets free of water when not in-use. Contact a license pest control operator to address issue.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 5 wet wiping cloths used to sanitize food contact surfaces stored on prep surfaces throughout kitchen and not in sanitizer buckets in-between use. This was noticed at the beginning of the inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed accumulation of food debris and spills within coolers, cooler gaskets, microwaves, and bulk containers of dry ingredients. Increase cleaning frequency to avoid build up.

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 accumulation of food debris and spills on floors under equipment as well as walls throughout facility. Increase cleaning frequency to avoid build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken salad in the display case and turkey, ham and roast beef in the flip unit that were above 41F. All food were prepped 04-28-2021 but were being used at the moment. CDI-foods were placed into the WIC and freezer to quickly 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 Observed turkey,and ham that were sliced earlier in the day that were tightly wrapped in the reach in. Meats CDI-foods were unwrapped and placed into the WIC to quickly cool. allow cold air to flow around product by not tightly wrapping foods.

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 potato salad cooling in the reach in cooler, cream cheese cooling in the cream cheese reach in cooler, and chicken salad cooling in the WIC that were covered with plastic wrap. CDI-plastic was removed from tops of salads and cream cheeses to allow them to quickly cool. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths not being held in sanitizer between uses.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mixed vegetables, salads, cut melons (fruit cup), potato pancakes and fried mashed potatoes prepared on 12-21-2020 in the customer display case that were above 41F. CDI-foods were 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 a tightly covered Waldorf salad that was cooling in reach in cooler. CDI-salad was unwrapped and moved to WIC to quickly cool.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several in use wiping cloths on the counter and not held in sanitizer.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Two half roast did not have a date mark. CDI- Discarded. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One bucket of bleach disinfectant not labeled. CDI- 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 Cut melons and chicken salad cooling incorrectly - Cut melons were cooling in packages with lids on in display case. Chicken salad was cooling while heavily wrapped in silan wrap. CDI- Cooling methods adjusted. Discussed proper cooling.

4-602.13 Nonfood Contact Surfaces - C Bottom of coolers, gaskets in need of cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. One employee drink stored on back bagel cutting board. CDI - Moved

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple foods holding above 41F (see chart). Foods in reach in unit, something appeared to be wrong with unit. Salads suspected cooling issues but could not confirm. CDI- Discarded salds, cut melons, sausage. All TCS foods must be held and maintained at 41F. Assure all units are capable of holding 41F. This is facility's third cold-holding violation in a row. Facility must meet compliance by next inspection. REPEAT. VR.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cut brisket not dated. CDI- 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 Cut tomatos cooling in reach in unit with wrapped silan wrap. CDI- Unwrapped and moved to WIC.

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. One scoop stored in product with handle sticking in food. CDI- Keep handle out of food.

4-501.11 Maintain equipment in good repair. Damaged gasket observed in reach in coolers and freezers. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items holding above 41F (see chart), especially in reach in cooler # 2 which was not working (see # 45). CDI- Foods in reach in cooler 2 discarded and maintenace arrived on site to repair cooler. REPEAT. Roast beef and foods in display cooler also discarded. Spoke to PICs about employee practice being a key factor in maintaining and holding 41F.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Brisket dated for date of open, 7/2, thus exceeding 7 day hold window. CDI- Discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a very minor presence of flies in kitchen.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. One sanitizer bucket stored on floor.

4-501.11 Maintain equipment in good repair. Reach in cooler # 2 not working. Maintenace arrived on site and stated it was low in freon. Maintenace repaired unit. Some gaskets torn. Repair or replace.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed multiple employees don gloves for task change without handwash. CDI-Intervened prior to task completion to ensure employees discarded gloves and washed hands.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over cooked bacon (RTE). CDI - Employee reorganized for correct storage order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patties holding on grill top at 94F. CDI - Sausage patties were placed on temporary TPHC. Item will be added to TPHC procedures in the future.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese, deli meats, top layer of tomatoes, and cream cheese holding at or above 45F in flip top unit on make line. Observed chicken holding at 45F in reach in cooler. CDI - All items prepped/made today were relocated to walk in for rapid cooling. Tomatoes were made previous day, top layer of tomatoes voluntarily discarded.

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 butter and lettuce held using TPHC without beginning/ending time stamps. Observed facility without written procedures for TPHC. CDI - PIC stated the time the items were prepped and placed time stamps. EHS will provide documentation for written procedures by email. VR- provide proper documentation within 10 days.

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 improperly cold holding in prep units due to improper cooling methods. CDI - Items were placed in walk in to rapidly cool. EHS discussed proper cooling procedures with PIC.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two bottles of oils at grill without identifying label. CDI - PIC placed label on bottles.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed maple syrup and tomatoes stored on floor. CDI - PIC relocated items to be stored at least 6 inches above the floor.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Inside of reach in freezer in need of cleaning. Shelving throughout facility in need of cleaning. Outside of equipment throughout facility in need of cleaning. REPEAT. Increase cleaning frequency.

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 floors throughout facility in need of cleaning. Increase cleaning frequency. REPEAT.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Per conversations with the PIC (person in charge), the cutting boards and prep surfaces used in direct contact with bagels and sandwiches are cleaned with dry clothes and changed out ever so often. Clean the equipment and utensils used with TCS foods as required to avoid contamination. Use appropriate sanitizer solution to clean these areas. Observed debris in large utensils container. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI. PIC provided sanitizer to clean the food contact surfaces and had the utensils recleaned in the three compartment dish area.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF In the front deli case, greek salad labeled 11/23 to 11/30 and kugel noodles labeled 11/23 to 11/30. Ensure the first day of prep is included in the date marking system. CDI. The PIC relabled the food in deli case to reflect 11/23 to 11/29. In the prep cooler, maple walnut cream cheese with prep date of 11/20 stored. In the walk in cooler, feta cheese with prep date of 11/16 stored. CDI. The PIC voluntarily discarded the out of date products. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect.

4-204-112 (B) Temperature Measuring Devices-Functionality - C Provide working ambient thermometers in reach in coolers and prep coolers as several of them did not have thermometers or the thermometers were not accessible. Provide and position correctly an air thermometer in cold/hot holding equipment.

4-501.11 Good Repair and Proper Adjustment-Equipment - C COMMENT: Replace broken gasket on the right cooler door of the reach in freezer near dish area. Replace or repair the panini press. Replace the white rolling dry good bin. Maintain equipment in good repair.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF COMMENT: Observed manual warewashing wash solution in use at 94F. During manual warewashing, maintain the wash solution at a minimum of 110F. CDI. Employee remade the wash solution to 110F.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Clean the outside of all bakery equipment as soiled by cornmeal, flour, etc. Clean the inside of the reach in freezer. Clean shelving holding dry goods. Keep the equipment clean to avoid build up of dust, food residue or debris. Repeat.

6-501.12 Cleaning, Frequency and Restrictions - C COMMENT: Thoroughly clean the ceilings throughout the kitchen as they are soiled by baking equipment. Maintain physical facilities clean.

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 sausage, cheese, creamers and eggs on time not properly marked with begin and end time. CDI PIC had items marked. REPEAT. Make sure to have items labeled once put in process.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Did not observe a consumer advisory properly marked for eggs and lox. VERFICATION REQUIRED.

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 pasta salad, american cheese, and cream cheeses that are cooling tighly covered. CDI Items were vented to allow cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed malt syrup uncovered being stored on drain boards while ware washing was occurring. Make sure to store in a proper manner to ensure contamination will not occur.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor build-up on nonfood part of slicer. CD PIC had slicer recleaned.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee beverages being stored on food preparation surfaces. Make sure to store employee beverages in a designated area to ensure contamination of food, equipment and single service will not occur. CDI Drinks were relocated.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee cracking raw shell eggs, remove gloves then don new gloves and proceed working with RTE foods. CDI Food employee stopped and directed to remove gloves and wash hands. Always wash hands after glove usage when there is a chance of cross contamination.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being stored over ready to eat foods. CDI Provided storage chart and items will be rearranged by end of inspection.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P After conversation with PIC, determined that cutting boards used to prepare TCS foods are only cleaned once per day. CDI Educational moment and reviewed cleaning frequency for food contact surfaces that come in contact with TCS foods. PIC will either get smaller cutting boards or use some other method due to cutting boards are fit to flip top unit and harder to remove to clean every 4 hours.

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 raw shell eggs held on TPHC without a time marking and eggs were above 45 degrees. CDI PIC was certain eggs had not been out more than 1 hour at most and establishment is closing at 3 pm. Items will be discarded. In future, will ensure eggs are properly labeled when removed from cold holding.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles containing oils and aqueous solutions without a label on them. Make sure to label all working containers of food. 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed grab and go cookies without any labeling. CDI Cookies were pulled for today and placed behind counter. Establishment will make signage and email.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the food establishment. Make sure to have pest control address and keep doors closed to establishment at all times.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing watches and bracelets while preparing food. Make sure food employees remove all jewelry when performing food preparation to ensure appropriate hand washing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking. Make sure to spread out so sanitizer will work effectively.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of being replaced/resurfaced. Make sure to replace/resurface as necessary to ensure cross contamination will not occur.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed significant litter in waste area. Make sure to keep clean. *Shared facility, will follow up with other food establishments within next visit.*

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone being stored above flip top unit on line. Make sure to store employee possessions to ensure contamination will not occur of food, equipment, single service and hands.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Build up on tea nozzles today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese out on the counter at >45F- cdi back timed to correct, will be discarded at 11am. observed TCS items in the display case holding at >45F- cdi lox put into a working cooler so they will not be in and out of the dispaly case as much except during rush. cdi- latka and fruit cups moved to walk in cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed malt cooling on the clean side of the 3 comp sink while dishes were being done and splash contamination was a strong possiblity- cdi malt covered during inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up on bagel seasoning containers, racks near bagel seasoning storage, exterior of bagel oven(above exit), rack over make table.

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. Dust build up on wall fan, wall wires, and ceiling vent.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the handsink in the kitchen full of employee grocery items- cdi removed to correct.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw sausage was stored over cream cheese and other ready-to-eat foods in the 1 door reach in and in the make table- cdi both rearranged by PIC so that the raw sausage was on the bottom shelf.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed boiled eggs from 10/16, garlic and oil from 10/13 and potato latkas given more than 7 days-cdi potato latka discard date was changed to by only 7 days, eggs and garlic oil mix were discarded. Warning that TCS items in the display unit are holding between 41-45F which means they can only be held for 4 days.

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 sliced american and raw shell eggs out at room temperature without a time- cdi back timed during inspection.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed salads offered as grab-n-go with only the common name listed and discard date. cdi removed from grab-n-go.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats near the canwash.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tomatoes in a box stored on the floor under the slicer- cdi moved.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed cream cheese prep person with a bracelet on.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed salads stored in a 1 door glass reach in that is not approved for storage of potentially hazardous foods- cdi removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed coffee holder being rinsed out in the handsink- employee stopped to correct.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed rehydrated tomatoes mixed with garlic and oil that was past 7 days- discarded today.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed windex stored in a bottle labeled as santizer-relabeled to correct.

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 pasta salad, chifk3n salad, and cream cheese cooling in small refrigerators, in deep portions, and in plastic containers. Products moved to the freezer to chill down quickly today. Discussed different methods such as shallow portions, metal pans, using the freezer, pre-chilling ingredients etc. Keep taking cooling temps and see what methods work and which ones do not. Use thermometer on a regular basis to check cooling foods.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on walk in cooler walls, walk in vent, and the boiler vent.

6-501.110 Using Dressing Rooms and Lockers - C Observed cell phones stored in a container used to store togo cups.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese that was holding at >45F today due to it being over the cold line- cheese moved to where it would cool down quickly and deeper pan used for new product. Observed the lettuce timed correctly today.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of quat. sanitizer that was not labeled- labeled during inspection to correct.

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 chopped chicken in a deep portion and tightly wrapped in a 1 door reach in- product uncovered during inspection so that it could get air flow. Observed chicken salad made with this chicken cooing in a deep portion that was tightly wrapped- unwrapped to correct- this product would cool faster with pre chilled ingredients.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed a small amount of build up inside of clean dish containers.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some flour build up on the ceiling vent at dry goods.

Observed no soap or handtowels at kitchen handsink- suplied during inspection. Observed broom and stepladder stored in front of handsink- moved today. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf

Observed tortillas stored on raw shell eggs- tortillas were not visibly contaminated and were moved to correct. Observed raw shell eggs stored over cream cheese today- cream cheese moved to correct. 3-302.11(A) Separate the different types of raw animal foods. -P

Observed blueberry cream cheese that was made on the 8th which is >7days- discarded to correct. 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF

Observed shell eggs stored out of temperature with no start or stop time- back timed to correct- be sure to follow written procedures that are onsite. 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 chemicals stored on dry good bins- moved to chemical storage to correct. 7-201.11 Store toxic materials to avoid contamination. -P

Observed build up on the sides of some bagel boards- keep clean. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed employee food stored over restaurant food today-discard to correct. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C

Observed shell eggs stored over RTE sauces- sauces moved to tall reach in to correct. 3-302.11(A) Separate the different types of raw animal foods from ready-to-eat. -Pf

Observed eggs and cheese at >45F today. Eggs put on time and cheese moved to the back to chill down. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed pasta cooling in the reach in cooler that was tightly covered. Pasta did not fall fast enough during the 50 minutes of the process. product uncovered and stirred to correct. 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 gnats in the facility. Keep using drain cleaner and hang mops. 6-501.111 Keep the premises free of insects, rodents, and other pests.

Observed a bucket of sanitizer on the floor. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.

Observed unapproved bags used to cover bagel dough. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent.

2-301.15 Only wash hands in handwashing sink.-PF Observed food employee attempt handwash in 3-comp sink using pre-rinse spray nozzle. CDI - PIC directed employee to wash hands in handsink. -0-

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 foods below 41F date marked for 8 days. CDI - PIC instructed to use prep date as Day 1 and labels were changed. -1.5-

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 freshly prepared cream cheese cooling in a deep bucket and portioned cream cheese tightly wrapped cooling in the reach in. CDI - Large container of cream cheese broken down into smaller containers for cooling and placed in walk in. -.5-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with hair unrestrained falling toward the face while wearing a visor. CDI - PIC gave employee a hair net to better restrain the hair. -0-

2-103.11 (M) Person in Charge-Duties - PF: The person in charge shall ensure that employees are informed of their reporting responsibilities as to certain aspects of their health, as required by law. Employee health forms not observed, said to be kept at owner's car. Recommend keeping in facility. Employees should be able to recite content of Employee Health form, or be able look at it for reference. CDI- discussion with owner and PIC.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed coffee cup stored on rack with clean utensils and on cutting board. CDI - PIC voluntarily discarded item. -2- Repeat

2-301.11 Clean condition-Hands and Arms - P Observed employee turning off water at hand sink with hands. CDI-corrected by instruction, several handwashes done correctly after. PIC says will retrain employees.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed employee getting water from hand sink to flush drain at soda machine. CDI-PIC corrected employee

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed container of potato pancakes date marked 4/8 at 41F. Dispose of within 7 days of preparation at 41F or below. Day 1 is date of preparation. CDI- voluntarily disposed of.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF Observed no asterisks on reader menu board for eggs cooked to order. CDI-corrected.

7-102.11 Common Name-Working Containers - PF Observed bottles of cleaners not labeled. CDI- bottles relabeled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers and bins without labels. Label these with the common name of the item. REPEAT -2-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of icing and pickles stored on floor. CDI - PIC had items put onto shelving. -2-REPEAT

3-304.12 In-Use Utensils, Between-Use Storage - C Observed scoop handle down in salt. **Keep handles out of food. CDI- scoop removed and sent to be W/R/S.

6-202.11 Light Bulbs, Protective Shielding - C Observed lighting in deli case without end caps on the bulb shields. **Lighting needs to be shatterproof or shielded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed skim milk and whole milk for customer self-service at 50 and 49F. CDI - PIC voluntarily discarded items. -3- REPEAT

4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed ambient air thermometer off by 10F in deli case. CDI - PIC placed another thermometer in case that works. -.5-

4-501.11 Maintain equipment in good repair. Observed peeling shelving in reach in cooler. Resurface or replace. -0-

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 cracked floor tile at entrance of women's restroom and baseboard separating from wall behind kettle. Repair. -.5- REPEAT

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed coffee cup stored under prep table over utensils and equipment. CDI - PIC voluntarily discarded item. -1-

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw pork in direct contact with raw chicken in reach in cooler beside walk in. CDI - PIC had shelf disinfected and pork moved to a higher shelf. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salmon in cold storage at 49F. CDI - Item moved to walk in cooler. -1.5-

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 cooked sauces in the prep cooler near the stove with date marking of October and November 5 at 43F. CDI - PIC voluntarily discarded these items. -1.5-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory without the reminder on to-go menus and menu board. Put disclosure on all menus stating this item may contain raw and undercooked items. REPEAT -.5-

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 items cooling on a speed rack in deep portions and with tight plastic wrapping. -.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working container of oil and ketchup under the prep table and in the prep cooler without labels. Label these with the common name of the item. REPEAT -.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of chicken, lentil soup and wrapped pork loin in standing water in the bottom of reach in. CDI - PIC had items removed, shelf cleaned and the outer packaging of lentil soup and pork loin before placing back in cooler. -2-REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed cook with detailed wedding ring with grooves and diamonds. Remove hand jewelry prior to preparing food. -.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans over 3-comp sink. Use pyramid stacking or other method facilitating air flow. -0-

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed prep cooler with tape over sharp edge. Have prep cooler repaired. Observed split gasket on reach in cooler. Repair. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on items throughout kitchen, including shelving. Clean throughout. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids open on cardboard container. CDI - PIC closed lids. -0- 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed bags of bottles and cardboard around the cardboard dumpster. Remove these items. REPEAT -0-

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 ceiling and HVAC vents with buildup present. Clean. 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 cracked floor tile in entrance to women's restroom. Repair. -0- REPEAT

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 front line employee wash hands and turn off faucet with bare hands after a 7 second wash. CDI - PIC instructed proper hand washing. 2-301.14 Wash hands before donning gloves and between gloves.-P Observed glove changing at front and back stations without first washing hands. Employees were changing stations and tasks. CDI - PIC instructed about washing hands before glove changes. -4- REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed standing water in soiled ladle hung up as clean, buildup on the handles of equipment near stove and utensils on peg board that had buildup present on the food contact surfaces. CDI - PIC moved soiled utensils to dirty drain board for cleaning and advised about keeping equipment clean. -1.5-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed cold smoked salmon not on the consumer advisory on the menu. VR required no later than 09/26/2015.

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 salad in walk in cooler with a tight lid under tray of boiled eggs, cooling. CDI - PIC moved boiled eggs and vented the lid. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of condiments at front line without labeling. Two containers were labeled in rear prep cooler out of the six containers present. Label. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bottled water stored on floor near restrooms. Keep off floor. If repurposing soda crates, measure to ensure at least 6 inches off floor. -1-

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed coffee filters stored right side up on top of coffee maker without protection. Protect these items. -0-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed prep cooler and pallets in community garbage area. Discard these items. -0-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed gaps between floor tile and wall junction. Seal gaps.-0-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed gatorade, water bottle and coffee cup stored on prep surface. PIC discarded coffee and relocated other beverages.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed 2 employees on the front line change gloves without washing hands. Educated PIC that employees must wash hands before putting gloves on and between glove changes.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Paper menu posted at end of customer line needs consumer advisory for eggs. Facility agreed to add a sign under menu.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed can of Raid in facility labeled for household use only. PIC discarded. 7-201.11 Store toxic materials to avoid contamination. -P Observed TIde with bleach stored above uncovered dry goods. Tide was moved to can wash area with other chemicals.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flies in the facility. They are prominent near the can wash area. Clean area. Recommend cover/lid for soiled rags in linen bag.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dry goods stored uncovered under soiled shelving and cleaner.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups at register stacked high without protection. You may use the packaging sleeve to cover the rims of the cups.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Facility uses burlap stapled to 2x4 boards for their bagel boards. Burlap is purchased from bagel supply house. Observed bagels proofing on wooden boards. 4-501.11 Maintain equipment in good repair. Replace split gaskets on coolers. 4-502.11(A) Maintain utensils in good repair. Observed large wooden stir stick severely cracked and damaged. Discard.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving, prep tables, racks with debris. Observed dry good containers and lids with build up. Facility needs a deep clean.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Obesrved missing baseboard tiles on back wall. Repair. 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. Major floor cleaning needed. Focus on can wash area first.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P : Found potato pancakes, noodles dated 2/5. CDI- PIC 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 : Found portioned, wrapped sliced roast beef in flip top prep cooler 48 F. Sausage in low boy prep cooler 61 F. Do not use holding units to cool foods that have risen above required temperatures. CDI- moved to foods to appropriate refrigeration for cooling.

3-501.13 Use approved thawing methods. Found fried eggplant in refrigerator 48 F. PIC stated eggplant was removed from freezer that morning and thawed at room temperature. Thaw foods under refrigeration, or under running cold water.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Facility uses burlap stapled to 2x4 boards for their bagel boards. Burlap is purchased from bagel supply house.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some base tiles detaching from wall and accumulating food debris in exposed crack. Reattach and caulk where this is occuring.