PANERA BREAD UPTOWN #1406

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Two employees washed hands and did not use a paper towel barrier to turn sink off. CDI - Stopped and directed to re wash./ For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

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. Some oil bottles not labeled. Label all bottles

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 One dented can in WIC not in designated area. CDI - Removed from use.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Jacket was stored on chemicla shelf and not in designated areas.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Sliced tomatoes and cut melons cooling in tightly packed containers in flip top coolers. Would not have made cooling. CDI - Moved to WIC for proper cooling with methods changed - sheet trays and open air flow. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Prov. And American cheese recorded above 41F. CDI - Discarded. Product overstacked For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Improper cooling methods observed (see # 20). CDI - Cooling methods changed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Some flies observed in kitchen. Keep up with cleaning and pest control.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple scoops and ladles stored as clean with food debris and residue on food contact surface. CDI- PIC put all utensils in 3 comp sink to wash, rinse, and sanitize. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed sesame seeds and everything bagel seasoning in secondary containers with no labels. CDI- PIC labeled containers.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop with handle stored with handle touching lettuce. CDI- PIC moved scoop. Ensure all scoops have handles stored above the food.

4-502.11(A) Maintain utensils in good repair. Observed can opener with heavy rust buildup on blade. CDI- PIC voluntarily discarded can opener.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at front handsink. CDI - Provided.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Fruit cup, shredded chicken cooling in prep units. CDI - Removed and brought to WIC for cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Ice buildup in WIF. REPEAT. Points not escalated due to improvement.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Banking sheet pans had dry debris on them. CDI - Brought to dish machine for cleaning. 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 .

4-501.11 Maintain equipment in good repair. Freezer has lots of ice build up. Repair

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce in flip top cooler recorded above 41F, CDI - Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 Prepped chicken cooling in WIC in small containers. CDI - Dumped onto sheet tray. 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 .

3-501.15 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 Chicken and cabbage cooling incorrectly. CDI - Laid out on sheet trays for proper cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Quat Sanitizer recorded low at 0ppm. CDI - Replace with new bucket.

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. Microwave interior soiled with dry oatmeal, CDI - Cleaned. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Dry cloths stored in back handsink, CDI - Removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce and sliced turkey recorded above 41F. Multiple foods in WIC recorded above 41. WIC does not appear to be holding 41F. CDI- Foods discarded, Work order called for WIC to be fixed same day. Facility is closed over the weekend. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. WIC not working, Not holding 41F.

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. Exterior of egg cooker in need of cleaning

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer recorded at 0ppm Quat. Dispenser not working correctly. VR. 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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One sanitizer bottle not labeled. CDI - Labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit flies observed in kitchen and front pastry section. Saw one fly land on a bagel.

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. Interior of microwave in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple bowls stained with food debris, CDI- Taken to dish machine for cleaning. 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 .

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 Multiple foods cooling in flip top coolers (turkey, salads, tomatoes). CDI - Moved to WIC for 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Small flies observed near front bakery/pastry.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed of metal bowls and plastic containers.

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. Gaskets, bottom of coolers, microwave all in need of cleaning.

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 . Chicken recorded below 135F. CDI- Chicken was on a 30 minute timer, placed on TPHC. PIC placed lid on item to keep heat in

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 . Chicken recorded above 41F (see chart). CDI- 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 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 . Sliced meats (chicken, turkey, ham) cooling in reach in coolers. CDI- Taken to WIC for proper cooling. 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 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 . Salad cooling in flip top coolers. Cool in WIC or WIF.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet cloth stored on cutting board.

4-501.11 Maintain equipment in good repair. One gasket damaged in reach in cooler.

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 . Milk, tomatoes, turkey recorded above 41F, CDI- Cooled down. REPEAT. Third cold holding violation in a row, assure facility is holding foods cold.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee not wearing a beard guard, PIC stated they had ordered some but have not arrived yet.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Personal drink stored on prep table while employee was prepping. CDI - Removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Black corn salsa, cheese and mozzarella cheese all recorded above 41F, CDI- Discarded. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Egg whites and liquid eggs in reach in cooler recorded above 41F, CDI- Discarded.

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. Water bottle not labeled.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Some scoopers soiled with food debris. CDI- Washed , rinsed and sanitized.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of equipment noted.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed grapes and unwashed blueberries stored over ready to eat items in reach in coolers. CDI: Items reorganized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed egg rounds stored below 135F. CDI: Product voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top coolers holding food items above 41F. Products were placed into coolers before coolers were fully chilled. Product got above 41F and was not coming back down as coolers reached proper holding temperature. These units are not meant for cooling product. CDI: Product placed in ice and ice bags added to top of product to rapidly cool to 41F. EHS and PIC discussed turning units on immediately upon the first employee’s arrival and then working out of the unit that is set up first in order to give it the most time possible to come to temperature and maintain product. Observed Gouda and cheddar cheeses above 41F in cooler drawers. CDI: Cheeses voluntarily discarded. Observed liquid eggs and liquid egg whites stored on counter upon arrival. Product was above 41F. CDI: Product moved to reach in for rapid cooling and product was used before a second temperature could be taken. New product was stored in reach in. 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 egg soufflés with no time marked. CDI: Products voluntarily discarded.

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 with heavy dust build up. Observed mop sink chipping/peeling up making it no longer cleanable and potential pest harborage.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical dishmachine (chlorine sanitizer) reading 0ppm on chlorine test strips. Chlorine sanitizer bucket is empty and facility is out of chlorine sanitizer for replacement. CDI - PIC called ecolab to deliver more chlorine for dishmachine. PIC told to wash, rinse, and sanitize in 3-compartment sink until dishmachine has more chlorine sanitizer. Verification to be done by 7/11/19.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in prep top unit and cold drawers above 41F. All items were prepped 1 hour prior. CDI - All items were moved to WIC for cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed flour with no label. Needs to be labeled. -1pt-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed wiping cloth in sanitizer at 50ppm near the salad prep line. Needs to be at least 200ppm for sanitizing. Corrected during the inspection (CDI) - sanitizer was replaced. -0pts-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed label on the outside of clean equipment (plastic bottle and container). Ensure labels are removed prior to cleaning. CDI - Labels were removed and items were taken to be washed again. -0.5pts-

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 sopa noodles dated for 12/19 in the walk-in cooler. Corrected during the inspection (CDI)- noodles were discarded. -1.5pts-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed a couple of metal pans wet stacked. REPEAT. Not as many as last inspection. -0.5pts-

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 milk with a discard time of 1:26pm still out for service at 2:31pm. Corrected during the inspection (CDI)- Milk was discarded. -0pt-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed wiping cloth in sanitizer at 0ppm. CDI- Sanitizer was replaced. -0pts-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal and plastic containers stored as clean still wet. REPEAT. -1pt-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed build up in gaskets of reach in coolers. Needs to be cleaned. -0pts-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - Observed tile busted and broken and can wash area. Needs to be repaired. REPEAT. -1pt-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed black build up inside of ice machine. Needs to be cleaned as soon as possible. -1.5pts-

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 ice scoop handle touching ice. CDI- Scoop was removed. -0pts-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several metal pans stored as clean, wet stacked. CDI- Pans were removed. -0pts-

4-501.11 Maintain equipment in good repair. - Observed shelving rusted and peeling in walk-in cooler. Needs to be repaired/replaced. REPEAT. -1pt-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - Observed tile busted and broken and can wash area. Needs to be repaired. REPEAT. -0.5pts-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed greasy residue on plastic containers stored cleaned. Ensure equipment is thoroughly cleaned before storing them as clean. Observed metal food containers stored clean with dried food debris and label stickers on them. CDI- Containers were removed and placed at sink to be cleaned. -1.5pts-

4-501.11 Maintain equipment in good repair. - Observed shelving in walk in cooler rusted with paint beginning to peel. Needs to be repaired. -1pt-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed shelving on front line collecting food debris. Needs to be cleaned. -0pts-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - Observed tile at can wash area with damaged tiles. Needs to be repaired. REPEAT. -0.5pts-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishmachine witht 0ppm sanitizer. CDI: Manager phoned ecolab for maintenance. Employee is priming sanitizer before every dish load and testing with test strip after each load to ensure dishes are sanitized. VERIFICATION REQUIRED REPEAT VIOLATION Issue from last time has been repaired.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed quinoa cooling at a rate of .05F/min. Food must cool at a rate of .11F/min to be in compliance. CDI: Quinoa relocated to walk in for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed turkey sausge crumbles holding at 55F and liquid eggs holding at 60F. Turkey sausage crumbles were stored in a cooler drawer that could have been left open. Liquid eggs were left out on the counter. CDI: Items voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed turkey sausage crumbles stored above 41F for more than 4 days. Product has a 7day shelf life according to PIC. NOTE: 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 all "7 day" foods to be dated for 8 days. Day 1 is the day that the food is prepared. Facility has "prep and print" labeling system that is updated from the corporate level. Facility is marking EXACTLY 7, 24 hour periods on items. No 7 day items were out of compliance today based on labeling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed quinoa cooling in prep cooler drawer at 0F. CDI: Quinoa relocated to walk in cooler. PIC reminded that the drawers are only meant to hold food cold, not cool food down.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed balls of cookie dough stored directly in contact with plastic of a packaged food item in the walk in freezer. CDI: Items voluntarily discarded.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed several tiles in mop sink area to have severe damage to them. REPEAT VIOLATION

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employees had some knowledge about employee health, but were not clear on policy. CDI: Employee health poster provided today via email along with inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at main handsink in kitchen. CDI: Papertowels provided.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee move from handling dirty dishes to handling clean dishes with no glove changed. CDI: Employee directed to change gloves and wash hands when moving from dirty to clean items.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm chlorine sanitizer coming out of dish machine. Observed that sanitizer tubing is disconnected and broken in several places. CDI: PIC phoned maintenance to repair it. Facility is continuing to wash dishes in dish machine, and has filled the 3 compartment sink with sanitizer to sanitize dishes after washing. Employee who is doing dishes was educated on proper contact time in order ensure utensils are sanitized. VERIFICATION REQUIRED

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 all "7 day" foods to be dated for 8 days. Day 1 is the day that the food is prepared. Facility has "prep and print" labeling system that is updated from the corporate level. VERIFICATION REQUIRED Today, nothing was beyond the 7 day limit, however items were marked improperly for disposal.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups at kiosks to have lips of cups exposed. CDI: PIC removed overstacked cups. PIC instructed front of house person to be in charge of refilling cups and ensuring cup lips are protected.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed bottom of cooler, under drawers, in need of detail cleaning.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed several tiles in mop sink area to have severe damage to them. REPEAT VIOLATION PIC stated that they will be repairing the tile on Saturday.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed egg whites and sausage holding below 135F. CDI: Items voluntarily discarded.

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

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 2oz cup being used to scoop green goddess dressing. CDI: Cup removed and replaced with a scoop with a handle.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers wet stacked. CDI: Items separated for air drying. REPEAT VIOLATION Improvement from last inspection.

4-502.11(A) Maintain utensils in good repair. Observed damaged containers and lids in various places throughout facility.

5-205.15 Maintain a plumbing system in good repair. Observed a strong leak coming into facility from interior wall to floor juncture. PIC stated that he has contacted building maintenance. Water is pooling under soda syrups. Leak must be fixed immediately.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed several tiles in mop sink area to have severe damage to them. REPEAT VIOLATION

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 several employees wash hands, and then recontaminate them by not using a barrier to turn off the faucet. CDI: Employees directed to properly wash hands. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employees contaminate hands by handling glasses on face, picking up equipment from the floor, and move from dirty dishes to clean dishes with no handwash. CDI: Employees directed to properly wash hands. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee don gloves with no handwash when a task had been changed. CDI: Employee directed to properly wash hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at front handsink. CDI: Papertowels provided.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up on ice machine shield. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lids and spoons stored as clean above dirty compartment of sink with active washing. Items had dirty water splashed on lids and spoons. CDI: Items properly washed and relocated for air drying.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed quinoa and spring mix holding above 45F in salad 1 cooler. CDI: Items rapidly cooled in salad 2 cooler.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed milk open, with no open date recorded on it. PIC was unsure of when item was opened, but that it could not have been more than 2 days. CDI: Item used before end of inspection. Observed sausage dated for 8 days from 2/23. CDI: Item voluntarily discarded. Observed several items considered TCS date marked for 8 days. Quinoa salad was date marked for 21days. VERIFICATION REQUIRED.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees with unapproved jewelry. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee with no hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed items wet stacked above 3-comp sink. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed "salad 1" unit holding some items above 45F. CDI: Items relocated to "salad 2" unit, which was holding items at 41F or below. Observed some shelving in walk in cooler that was rusted. Repair or replace shelving. VERIFICATION REQUIRED

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed "feet" of shelves in the walk in cooler with built up residue.

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 mop sink tiles missing or damaged so that they are holding water, and not draining. SOME TILES HAVE BEEN REPLACED SINCE LAST INSPECTION

6-305.11 Designation-Dressing Areas and Lockers - C Observed employee items stored throuhgout facility.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee use sanitizer to wipe down counter at make station with gloves on. Employee then moved directly into food prep with no glove change. CDI: Employees directed on proper glove change

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed egg whites stored on counter at 49F. CDI: PIC discarded eggs and brought new ones from the walk in cooler.

7-201.11 Store toxic materials to avoid contamination. -P Observed "orange force" cleaner stored over single service cups. Observed sanitizer bucket stored over confectioner's sugar. CDI: Chemicals relocated.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one squeeze bottle with clear liquid in it unlabeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed excessive fruit flies throughout facility. PIC encouraged to increase pest control visits.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes throughout dish area. CDI: Items separated for proper air drying. REPEAT VIOLATION

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups overstacked at grab and go kiosks. CDI: Items removed in order to ensure that items are protected.

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 damaged tiles at mop sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored over customer food in walk in cooler. CDI: Item discarded.

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 employees not following handwash procedures as to lenght of hand washing and drying without contamination. CDI by instruction.

5-202.12 Provide at least 100F water at handsinks.-Pf All handwashes at 89 degrees F. at beggining of inspection. CDI Hot water heater had been knocked off restarted and handwashes reached 100 degrees all employees required to rewash hands.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. -0 points-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed water throughout facility at 89 degrees f. CDI water heater had been knocked off water heater restarted and water available at 110 degrees.

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 mold on wall at three compartment sink.

3-501.13 Use approved thawing methods. Observed food thawing under water measuring 79 degrees. CDI removed to walk in to complete thawing.

4-501.11 Maintain equipment in good repair. Observed 5 gaskets in need of replacement in lower prep units and reach ins.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall behind three compartment sink molded and in need of cleaning. -0 points-

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed employee pressing cheese in bread to be baked barehanded. CDI by instruction. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous pans stored as clean with food debris. CDI placed at three comp sink to rewash.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken, spring mix and leaf lettuce above 45 degrees. CDI took to cooler to recool see chart above. -0 points-

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair damaged tiles at can wash. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates, metal and plastic containers, tomatoe slicer, onion slicer, and cutting boards soiled with food debris. CDI items moved to sink for cleaning.

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 fruit cups dated for today and melons were prepared on Thursday. CDI dates changed. Keep date of when earliest ingredient prepared.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handles stored inside multiple food containers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed vents in bathrooms soiled with dust. Repeat.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed baking pan stored in back hand sink. CDI container moved.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed bag broccoli cheddar soup reheated to 159F after 2 hours. CDI soup discarded and unopened bag of cheddar soup reheated to 156F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed egg whites and eggs and turkey omelets hot holding below 135F. CDI items discarded and fresh batches cooked.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving, containers holding utensils, and metal racks soiled with debris.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed scoops, plates, and ice machine soiled with debris. Suggest facility clean ice machine on a weekly basis. CDI machine cleaned and dishes moved to sink. 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. Observed bag of spring mix not dated. CDI item dated.

| 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking. Repeat .

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed containers being filled from handsink. CDI employee filled container from prep sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ice machine soiled with debris. Suggest facility clean ice machine on a weekly basis. CDI machine cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed eggs and sausage on hot line below 135F. CDI items 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. Facility does not have written procedures for milk and held out on counter area. CDI TPHC procedures filled out.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees preparing food on cook line without hair restraints.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups overstacked with out any form of protection from contamination. 4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed single service items stored below where trash bin is stored.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed left over stickers on outside of clean utensils.

2-401.11 Eating, Drinking, or Using Tobacco - C. Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep surface.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed main ice machine, and plastic bowls soiled with debris. CDI items cleaned.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain TCS foods in cold holding at 45F or less. Observed melon at 54F in ice bath. CDI item moved to cooler to bring down temperature.

3-304.14 Wiping Cloths, Use Limitation - C. Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on floor. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth on prep table. Repeat.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Air dry equipment and utensils after cleaning and sanitizing. Observed dishes on dish rack wet stacked.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Foods shall be stored to prevent contamination of RTE foods. Observed unwashed produce stored over washed apples. CDI items relocated.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be cleaned to sight and touch. Observed spoons, dishes, slicer, and can opener soiled with food debris. Repeat.

3-501.15 Cooling Methods - PF. PHF shall be cooled in shallow un covered metal pans in small portions. Observed individually packaged shrimp in cooler at 51F and packaged chicken at 47F. CDI items uncovered and placed on a sheet pan to accelerate cooling process.

3-304.14 Wiping Cloths, Use Limitation - C. Wet wiping cloths shall be stored in a chemical sanitizer between uses. Observed wet cloth on prep tale.

Observed no emplyee health policy in place. Discussed with Manager and made recomendations. CDI 2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - All employees shall understand the employee health policy and its requirements.

Observed employee drink stored above clean dishes and utensils. CDI- Drink removed.2-401.11 Eating, Drinking, or Using Tobacco - C

Observed a cart with clean dishes in front of handwashing sink blocking access. CDI- Cart moved.5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF- A Handwashing sink shall be maintained so that it is accessible at all times. Observed no paper towels available in women's restroom. CDI- Paper towel dispenser refilled.6-301.12 Hand Drying Provision - PF

Observed ice machine collecting black mold behind ice deflector. Slicer with dried food debris on blade. CDI- Cleaned and sanitized during inspection.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P- Equipment food-contact surfaces shall be clean to sight and touch.

Observed a couple of plastic containers stacked together while still wet. CDI- Unstacked to air-dry.4-901.11 Equipment and Utensils, Air-Drying Required - C- All equipment and utensils shall be left to air-dry after cleaning and sanitizing.