BRUEGGERS BAGEL BAKERY #226

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed 1 food employee handle soiled item and push hands in trash then change gloves for food preparation. CDI, employee washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed ambient air temperature of low 2 door reach in refrigerator at 45 degrees F. Observed cheese cold held between 45-47 prepared recently and placed in unit earlier in day. CDI, cheese relocated for proper storage. Vr required to ensure calibration of 2 door reach in. 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

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

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 grout low in areas and wallboard.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggs hot held at 124 degrees F. CDI, eggs voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in prep unit between 53-61 degrees F from prior day according to PIC. CDI, all foods voluntarily discarded. 3 day follow up to ensure calibration of equipment . 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 4 hour TPHC not being followed for creamer carafe at coffee station and items not labeled with 4 hour discard. CDI, new container with label provided .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed quant sanitizer testing greater than 400ppm. CDI, sanitizer diluted to required concentration. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed oven cleaner stored over prep sink. CDI, chemical relocated for proper storage.

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 shaker container and several plastic containers of dry food ingredients not labeled by common name.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed 1 dead roach in office. Facility receives monthly preventive treatment from Orkin

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 in-use knife wedged in soiled area in between uses.

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

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 general cleaning needed in shelving throughout as well as reach in prep units and freezers as heavy food debris and particles collecting.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw salmon being stored behind containers of cream cheese in prep flip top cooler. CDI: PIC re-arranged items to proper storage order. REPEAT.

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 working containers of various seeds unlabeled in bagel production room. Label all working containers of food.

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 a single use cup with no handle used as a scoop being stored in working container of seeds. CDI: PIC removed cup from container.

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 prep cooler closest to wall on prep line and build up on top of container of food on shelf under front counter. Clean as needed.

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 several tiles with worn away grout throughout kitchen and a missing panel on wall next to prep counter closest to bagel oven. Replace missing panel and grout between tiles. REPEAT.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and use bare hands to turn off faucet before attempting to return to handle food. CDI: Employee rewashed hands and used paper towel as a barrier to turn off faucet before donning gloves to return to handle food.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed cartons of raw shell eggs being stored on shelf in prep reach in cooler above a carton of pasteurized liquid eggs. CDI: EHS re-arranged items to proper storage order. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed concentration level of approx. 150ppm of quat sanitizer in 3 compartment sink. CDI: Employee refilled sanitizer in 3 compartment sink which measured 400ppm. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of hash browns being held in prep reach in cooler at 44F and a container of sun dried tomato spread being held in prep flip top cooler at 45F. CDI: Employee voluntarily discarded both items. REPEAT. Points reduced to half due to improvement in cold holding since previous inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a flying insect in prep area. Keep premises free of insects. REPEAT. Points reduced to half due to improvement since previous inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several soiled wiping cloths being held on prep counter. CDI: Wiping cloths were placed in sanitizer bucket.

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 several tiles with worn away grout throughout kitchen and a missing panel on wall next to prep counter closest to bagel oven. Replace missing panel and grout between tiles. REPEAT. Points reduced to half due to multiple violations on previous inspection.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC with several priority violations and unsure of cold holding requirements. CDI: EHS provided instruction during inspection.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed several spray bottles of various cleaners being stored in hand sink in back prep area. EHS removed cleaners. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink at front register/ make line not operational. PIC stated a work order has been submitted to repair hand sink. VERIFICATION REQUIRED within 10 days to ensure hand sink is operational and accessible for employees.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw salmon being stored in prep flip top cooler behind ready to eat food items. CDI: Employee re-arranged items to proper storage order to prevent potential contamination of ready to eat items when pulling out raw salmon from cooler.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed concentration level of approx. 150ppm of quat sanitizer in 3 compartment sink and sanitizer bucket at make line. CDI: PIC refilled 3 sanitizer in 3 compartment sink and sanitizer bucket at make line.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed eggs hot holding in hot hold unit at prep counter below 135F. See temp chart. CDI: PIC reheated eggs to over 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed containers of shredded cheese being held in prep reach in cooler and several items being held in both prep top and reach in portions of another reach in cooler all above 41F. See temp chart. PIC voluntarily discarded all items that had been holding in units for longer than 4 hours. Items in prep cooler at make line were placed on TPHC starting from earliest time food items were placed in unit. PIC stated staff would not use other prep cooler and would submit a service request to have both coolers evaluated. REPEAT. VERIFICATION REQUIRED within 3 days. NOTE: Further repeated violations of cold holding may result in a risk control plan.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed an open package of pre-cooked sausage being held in WIC without a date mark. CDI: PIC date marked item as it was opened this morning. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying insects throughout facility. REPEAT. Facility is scheduled for pesticide treatment through Orkin on 7/19.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a dented can of jalapeño’s being stored on dry storage shelf amongst non dented cans. CDI: PIC segregated dented can.

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 inside of coolers and cooler gaskets. Clean as needed. 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 several tiles with worn away grout throughout kitchen and a missing panel on wall next to prep counter closest to bagel oven. Replace missing panel. REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floors throughout kitchen. Clean as needed. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee garments being stored on dry storage shelf amongst food items and equipment.

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 drink being stored on top of cooler where eggs are cooked. CDI: Employee removed drink and placed on bottom shelf away from food contact surfaces and equipment and utensils.

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 eggs cooked and cooled by facility being held in hot holding unit at 98F on service line. PIC stated eggs were placed in unit approx. 10 minutes prior to be reheated. Eggs were checked after 1 hour and 45 minutes from time eggs were placed in unit and had only reached 146F. CDI: EHS provided education to PIC that unit is designed for hot holding and not reheating and PIC placed eggs in merry chef oven to reheat to 165F before placing back in hot holding unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 3 containers of shredded cheese and a container of sliced jalapeños from a can being held in prep reach in cooler below egg cooking station and containers of sliced turkey, brisket and pastrami being held in prep flip top cooler all above 41F. See temp chart. CDI: PIC placed deli meats in WIC to rapidly cool as she measured temperature approx. 3 hours prior and were below 41F. Shredded cheese was voluntarily discarded. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed an open bag of turkey sausage and an open bag of pork sausage in WIC with no date marking. CDI: PIC voluntarily discarded items as she was unsure of date they were opened.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying insects throughout back prep area. REPEAT.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed an open box of single use paper plates being stored under prep counter in which build up of debris was observed on plates. Keep box closed or move box to an area where the plates are not exposed to food debris or other contamination.

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 shelves above 3 compartment sink used to store clean equipment. Clean as needed. 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 several tiles with worn away grout throughout kitchen and a missing panel on wall next to prep counter closest to bagel oven. REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floors throughout kitchen. Clean as needed.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee cracking raw shell eggs to cook and remove gloves and attempt to don new gloves without washing hands before handling cooked eggs. CDI: Employee washed hands before donning new gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 2 containers of shredded cheese, a container of cheesy hash brown mix and a carton of liquid egg whites being stored in prep cooler at egg station above 41F. See temp chart. CDI: PIC voluntarily discarded items and submitted a service request during inspection to have cooler evaluated. REPEAT 3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed 2 cartons of eggs being stored in prep cooler at egg station in which ambient air temp was 54F. CDI: PIC voluntarily discarded eggs.

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. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed written procedures not available for containers of half and half and milk being held on TPHC at self serve counter. CDI: EHS provided a TPHC procedure form which was completed on site. 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 half and half and milk being held on TPHC with no time marked to indicate when 4 hour period has elapsed. CDI: PIC discarded half and half and milk and replaced with fresh containers and had employee mark items with time of discard. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flying insects at can wash area. PIC stated service provider, Orkin, has been onsite regularly for flying insects and issue has improved recently.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food at front counter without the use of a hair restraint. Use hair restraints to prevent body hair from contacting food, equipment and utensils.

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 several prep coolers with build up. Clean as needed. 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 missing floor tiles next to oven, several tiles with worn away grout throughout kitchen and a missing panel on wall next to prep counter closest to bagel oven.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee enter prep line and don single service gloves without washing hands. CDI: food employee removed gloves and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced cheese and sun dried tomato spread in prep top above 41F. CDI: PIC voluntarily discarded items. 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 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed half and half and cream being held on TPHC without time labels. CDI: PIC voluntarily discarded 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 salmon cooling at a rate of 0.02F/min, in reach in cooler covered with a lid. CDI: PIC placed item in walk in cooler and removed lid. 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 .

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 buildup in prep units and reach in freezers.

5-205.15 Maintain a plumbing system in good repair. Observed pipe behind hand sink in the front leaking. Repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed facility without a certified food protection manager. CDI: An employee with food protection certification arrived toward the end of the 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 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 turkey sausage, pork sausage with a discard date of 10/29 and egg bites with a discard date of 10/30. CDI: PIC voluntarily discarded items.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed half and half and milk being held on time for 4 hours with a start and end time of 6 am to 10 am. Items were still out for use after the discard time. CDI: Items were voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flying insects throughout the facility.

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

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 buildup in prep units and reach in freezers.

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

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 no written vomit and diarrheal plan available in facility during inspection. CDI - PIC was emailed 2017 food code documents. - 0 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed sausage and eggs in hot holding container reading 125F. CDI - Items voluntarily discarded. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed sausage, potatoes, and lox in reach in cooler reading 44F. Ambient temperature of unit reading 39F. CDI - Sausage band potatoes voluntarily discarded. Lox had just been moved up from the walk in cooler 30 minutes prior - item moved back to WIC to be rapidly cooled. - REPEAT - 3 - * Facility has improved with cold holding *

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on counter. CDI - Item moved to sanitizer container. - 0 -

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 cutting board stored on the floor in walk in cooler. CDI - Item moved to 3 comp sink to be washed, rinsed, and sanitized. - 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. Observed food debris build up in the bottom of all prep units. Observed shelving with food debris build up in reach in cooler. - REPEAT - 1 -

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored on top of ready-to-eat foods in the walk in cooler. CDI: PIC rearranged storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream cheese, smoked salmon, and cheese mix over 41. EHS and PIC came to conclusion that air flow to the area of the cooler restricted. CDI: PIC rearranged order to where TCS foods are able to get cold air flowing through. EHS verified all TCS foods are 41F and below during inspection. 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 tomatoes and country pepper cream cheese still in cooling process placed into flip top unit. Flip top unit is not made to cool foods. CDI: PIC took items to reach in freezer to quickly cool. REPEAT

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed label adhesive residue on exterior surface of food containers stored as clean. Buildup and residue present on exterior surfaces of various equipment items throughout back of house areas. Organic buildup on exterior of water container used at egg station. Various other non-food surfaces in need of cleaning. REPEAT

5-202.13 Backflow Prevention, Air Gap - P Observed spray hose at 3 comp sink in need of repair with no air gap in between the sink and hose. Verification Required.

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

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 heavily soiled floors in dry storage room and in the prep line and debris under the prep units. 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 Observed sealed pan of cooked hashbrowns that were 57F. Hashbrowns were prepped earlier today and were put into the reach in to cool. CDI-hashbrowns moved to freezer to quickly cool to 41F or below. To quickly cool foods do not seal containers until the food has reached 41F or below.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - Observed TCS foods in prep unit that were above 41F. Tomatoes, cheddar cheese, cream cheese and lettuce were above temperature.CDI- Cheddar cheese and tomatoes were transferred to WIC to cool, cream cheese and lettuce were discarded. PIC stated she will turn the temperature of the unit up to maintain the temperature at 41F or below. REPEAT

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed an open container of half and half in the reach in on the prep line, that had no date marking on it. Half and half was opened earlier in the day and was being used throughout the day. CDI-Date of opening was put on container.

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 sealed pans of cooked hashbrowns in the reach in that were 57F. Hashbrowns were prepared earlier today and were placed into the reach in. CDI-hashbrowns moved to freezer to quickly cool TPHC recommended

3-304.14 Wiping Cloths, Use Limitation - CObserved wiping cloths on counter near handsink that. Store in use wiping cloths in sanitizer with correct concentration between uses. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed bagel toasters, egg cooker, reach in doors, prep top unit that contained a build up of food residue. Bagel toasters contained crumbs in crevices, egg cooker had buildup of grease on the outside. Reach in doors contained grease buildup and food splatters. Tea canisters contained a build up in nozzles. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed soiled walls and in facility. Walls contained buildup of grease splatters. Floors contained buildup of grease residue, and food debris. Floors were also heavily soiled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced ham and turkey above 41F (see chart above). CDI. Foods were discarded by PIC. Repeat violation.

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 5-cheese, cheese hashbrown, asiago cheese, and jalapeno cheddar bagels, and milk at customer service station on TPHC with no time stamps. Half and half at customer station time stamped for 5 AM found at 10:30 AM. CDI. Foods were discarded. Repeat violation.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee observed working at egg station bearing no hair restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer with quat sanitizer buckets throughout facility measuring weak.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Bagel toasters, shelving, and inside of prep coolers/gaskets need more frequent cleaning. Repeat violation.

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. Floors throughout need more frequent cleaning to remove food debris. Repeat violation.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have managers ANSI food safety certification.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee using cell phone then attempt to put on gloves without first washing her hands. CDI- employee washer her hands.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed QUAT sanitizer solution at 0ppm in 3 compartment sink during use. CDI- solution was drained and refilled to proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in prep. line cold holding above 41F (see chart). CDI- cheese was transferred to the walk in cooler. EHS recommended adjusting thermostat on unit or having unit service to ensure it can maintain foods at 41F and below.

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 bagels with hashbrowns and cheese on them with a start time of 5:30AM and half and half stored at room temperature with a start time of 5:30PM. EHS also observed facility storing butter at room temperature without a time stamp on product. Facility was also unable to produce TPHC procedures for these items. CDI- half and half and butter were discarded, bagel time was adjusted to reflect time they were made. Procedural template provided today.

3-304.14 Wiping Cloths, Use Limitation - C Observed 2 sanitizer cloths stored outside of sanitizer bucket while not in use.

3-302.15 Wash fruits and vegetables prior to use. PIC indicated vegetables and fruits (tomatoes, cucumber, peppers) are not rinsed/washed prior to cutting.

4-501.11 Maintain equipment in good repair. Observed cabinetry in poor repair underneath prep. line.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed underside of shelving unit above prep. line with debris accumulation on it.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from 3 compartment sink faucet while water is being used in pre-wash sprayer.

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 debris accumulation on the ceiling ventilation cover above the walk in cooler.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inside walls of the ice machine.

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 written time procedures for butter stored at room temperature on prep. line. The butter also did not have a time stamp on it. CDI- EHS provided PIC with time procedure paper work; timestamp added to butter container.

4-501.11 Maintain equipment in good repair. Observed cabinet damage on the front prep line and damage to the walk in cooler door. 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 grouting missing on the floor in back storage area and by bagel rack. 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 debris accumulation on floor, underneath cutting boards on the prep. line, in the bagel prep. room, and in cabinetry on the prep. line.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two containers and a spoon being stored in the back hand washing sink. CDI-The equipment was removed and placed onto the 3-compartment sink counter.

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 written on the container of butter that is being stored on the prep line out of cold hold temperature. CDI-The time was written onto the container.

4-501.11 Maintain equipment in good repair. Observed the walk in cooler door damaged at the bottom corner. The cabinetry in the front prep line area is damaged Also observed the shelves in the small reach in cooler beginning to rust. Have repaired. Do Not Paint the Shelves. 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 missing grouting on the floors near the bagel bin and in the back storage area. Have repaired. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the inside of the tomato slicer. CDI-The slicer was brought back to the 3-compartment sink for cleaning and sanitizing.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of flies in the facility. Increase pest control methods.

| 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 a plastic cup stored in the cinnamon sugar container. The cup has no handle. CDI-The cup was removed from the container. REPEAT.

4-501.11 Maintain equipment in good repair. Observed damaged cabinetry on the front prep line, and the door to the walk in cooler is damaged at the bottom corner. Needs repair. REPEAT. Also observed the shelves to the small front reach in cooler beginning to rust. Have replaced. DO NOT PAINT. Also observed a leak coming from the corners of the front ice bin. The manager stated that the unit is missing a hose. Have repaired.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing grouting throughout the facility especially underneath the bagel containers. Have regrouted. REPEAT.

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 written on the container of butter to indicate when the product was taken out of cold holding. CDI-The time was written on the container.

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 a cup with no handle stored in the food product. CDI-The cup was removed.

4-501.11 Maintain equipment in good repair. Observed damaged cabinetry on the front prep line, and the door to the walk in cooler is damage at bottom corner. Needs repair. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the inside of the bake room reach in cooler. Have cleaned. 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 missing grouting on floors throughout the facility especially underneath the bagel area. Have repaired. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salmon not fully cooled down from prep this morning before using. The product was at 53F in the reach in cooler. CDI-The salmon was placed into the walk in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth sitting on the counter underneath the coffee containers. CDI-The cloth was moved to a sanitizer bucket.

n3-304.12 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 small plastic single service cups with no handles stored in the cinnamon sugar container and a dry spice container. CDI-The cups were removed and discarded.

4-501.11 Maintain equipment in good repair. Observed broken cabinet underneath the front prep line, rusted shelving units throughout the kitchen, and a damaged left door to the reach in cooler in the bagel prep room. The cabinets and the rusted shelving units are repeats from the last inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on the reach in cooler door gaskets in the bagel prep room. Have cleaned.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid to the outdoor dumpster open. CDI-The lid to the dumpster was closed.

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 grout in areas around the bagel storage area and the bagel prep area. Have grouted. REPEAT.

Observed no certified food protection manager onsite today. 2-102.11 PIC demonstrates knowledge by being a certified food protection manager.

Observed lettuce that was double panned today and was holding at >45F. Lettuce moved to closed unit where it began falling quickly. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed butter and cream products(customer station) out of temperature and not timed as product sheets instruct. 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 consumer advisory disclosure or reminder on the catering menu. Provide both by 6/10. 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf

Observed broken and hard to clean cabinets on the front line. Observed a broken ice bucket today. Observed rusted air dry racks. Observed the door sweep on the walk in door broken. 4-501.11 Maintain equipment in good repair.

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

Observed missing grout where it is not flush with the floor tile in areas. Observed corroded door frames 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 missing endcaps on walk in cooler light and no shield on another light. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

Observed lidded employee drinks stored on prep surfaces today. Once moved to a bottom shelf and the other discarded by PIC. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.

Observed build up on the tea nozzles today- sent to be washed during inspection. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

Observed lettuce stacked to high on the line today and it was holding at >45F(see chart). Lettuce discarded by PIC to correct. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed broken and hard to clean cabinets on the front line today. 4-501.11 Maintain equipment in good repair.

Observed dust build up on the top of the oven and over the bagel boil pot. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed missing endcaps on the walk in cooler lights today. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

Observed quat sanitizer reading approx 50 ppm. Dispenser may not be properly calibrated since container was filled and more had to be added to 3-comp sink. CDI- refilled containers with 200-400 quat solution. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P

Observed bagged sugar stored next to garbage can and under sink plumbing. CDI-moved to dry storage. 3-307.11 Miscellaneous Sources of Contamination - C

Observed wet wiping rags stored on counter tops and cutting boards. Keep rags in sanitizer bucket. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed non-food contact surfaces need cleaning throughout. 4-602.13 Nonfood Contact Surfaces - C

Observed plumbing leaks at both kitchen hand sinks. Keep plumbing in good repair. 5-205.15 Maintain a plumbing system in good repair.-P

Observed dumpster doors open and trash on ground. Keep doors/lids closed and keep trash picked up. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.

Observed light not working above 3-comp sink and wet ceiling tiles in men's bathroom. 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.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed glove changes without handwash. Gave instruction.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Gave instruction.

2-401.11 Eating, Drinking, or Using Tobacco - Consume & store employee drinks in sanitary manner. Employee drinks observed on counter and over sugar. Removed drinks to designated area.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Maintain all food contact surfaces clean to sight & touch. Observed slight biofilm in crevices of ice machine. Began cleaning while on site.

2-303.11 Prohibition-Jewelry - n inappropriate jewelry and hair nets or caps/visors required. Observed rings, braclets, watches and food employees without hair covering. CDI by instruction.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - Store all single serve in sanitary manner. Observed coffee filters in container near handsink and unsleeved cups. CDI by moving & covering.

Maintain all food contact surfaces clean to sight and touch. Observed black build up in front ice bin. Began 3-step, wash, rinse, and sanitize.

Maintain all cold foods at 45 F or below. Observed multiple items throughout make table refrigeration unit at greater than 45 F. Foods are not kept on unit overnight. All foods on unit for less than 4 hours were rechilled. Out of temperature deli turkey was discarded. Refrigeration unit is not functioning properly. Manager reports part has been on order since last inspection. Ice is being placed under foods to try to maintain proper temperatures. This method is uneffective for most foods on the unit and is only holding the very low level in the container appropriately cold. Use of ice as a remediy for this refrigeration unit malfunction is not approved. Demonstrated proper set up of ice bath for temporary cold hold. Discussed the use of time vs temperature as means of safety control.

3-304.14 Wiping Cloths, Use Limitation All wiping cloths shall be stored between uses in sanitizer at approved concentration. Observed wet wipe cloths on counter between handsink and coffee pots. Gave instruction and removed cloths.

3-304.12 In-Use Utensils, Between-Use Storage Food preparation or dispensing utensils shall be stored in an approved manner. Observed spatulas for egg grill stored soiled in soiled container. Gave instruction and showed manager food code manual rule 3-304-12.

Store all single serve items in manner to prevent contamination. Observed coffee filter with coffee contact area exposed to handsink splash. Gave instruction and moved to new location. Recommend using a lid on container.

| 4-501.11 Good Repair and Proper Adjustment-Equipment Maintain all equipment in good repair. Observed make table refrigeration unit on front line that is not functioning. Ice is being placed under food containers in an attempt to maintain food temperatures. Safe food temperatures of potentially hazardous foods are not being maintained below even minimally required temperature. This is a multiple repeat violation which has not been properly remedied. Ice to maintain function of refrigeration equipment is not approved. Management acknowledged service has been called over 2 weeks ago and purortedly a part is on order. Gave instruction to repair or replace unit so that safe cold food temperatures can be maintained. Return visit required to assure compliance with safe food temperatures and equipment repair.

Maintain all non food contact areas clean to sight and touch. Observed build up on wood shelving below make table refrigeration. Gave instruction.

5-205.15 System Maintained in Good Repair Maintain all plumbing in good repair. Observed prep sink not functioning. Gave instruction to repair.

5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability Provide waste receptacle at kitchen handsink to provide ease of paper towel disposal and promotion of handwash.

'Employee health agreement required. No health agreement for employees. Gave instruction and form.

Provide proper handwash between task changes, glove changes, and regularly during food preparation. Observed employee change gloves without proper handwash. Use sanitary method for turning off water spigots. Gave instruction.

6-301.12 Hand Drying Provision5-205.11 Using a Handwashing Sink-Operation and Maintenance Observed handsink at front with paper towel dispenser blocked by coffee/tea dispenser. Provide easy access to all handwash provisions.

Maintain all food contact surfaces clean and sanitized. Observed biofilm in ice machine. Gave instruction to thoroughly wash, rinse, and sanitize.

Maintain all cold hold foods at 45 F or below. Observed multiple items on prep unit at 45 - 55 F for less than 4 hours. Unit appeared to not be holding foods consistantly below required temperatures. Overall hold temperature of unit appeared to be 45 - 50 F. A large portion of unit is not being used to hold foods and management reports that unit needs regular thermostat adjustment since unit was last serviced. This hold unit has a history of improper cold hold temperatures since 2011. Gave instruction to remove food to re-chill and ice all products for prep until unit is repaired/replaced.

| 3-305.11 Food Storage-Preventing Contamination from the Premises Provide adequate splash zone between handsinks and food utensils/equipment. Observed tea/coffee urn on front handsink. Gave instruction to provide protection from vigorous handwash splash.

Store all clean towels in sanitizer bucket between uses. Observed sanitizing towel in handsink. Removed and gave instruction.

Store all clean utensils to prevent cross-contamination. Observed clean utensils sitting on kitchen handsink. Removed for rewash, rinse, and sanitize.

Store all single serve items in a sanitary manner. Observed single serve cups sticking out of sanitary dispenser or plastic sleeves. Gave instruction.

4-501.11 Good Repair and Proper Adjustment-Equipment Maintain all utensils in good repair. Observed cutting board and plastic containers with cracks and chips. Gave instruction to replace. Observed refrigerated prep unit which did not appear to be functioning properly. Gave instruction to adjust, repair, or replace unit to provide for continuous safe cold food temperatures.

4-501.14 Warewashing Equipment, Cleaning Frequency Maintain 3-comp sink clean and sanitized. Only clean articles to be kept in rinse and sanitize compartments and on clean drain board. Observed heavy build up in 3-comp and soiled pans in rinse compartments. Gave instruction.

Provide floor drains properly clean and free of build up. Observed heavily soiled floor drains. Recommend light pressure wash to remove build up.