CARIBOU COFFEE #408

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 box of single service cups being stored on the floor in shed. Remove items from floor.

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 build up of food debris in bottom of reach in freezer and reach in coolers. Clean as needed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor build up on ice shield. Clean as needed.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed chemical spray bottle being stored on shelving with coffee syrups and food items. CDI: Spray bottle was relocated.

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor debris in bottom of reach in coolers. Clean as needed.

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 all milk products being held above 41F in low boy cooler under front counter. PIC voluntarily discarded all items and will hold minimal milk products in cooler on TPHC until unit is maintaining foods at 41F or below. PIC submitted a service request for repair during inspection. VERIFICATION REQUIRED within 3 days to ensure unit is maintaining foods at 41F or below.

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 a ziplock bag of brown sugar being held unlabeled on shelf below service counter. CDI: PIC labeled bag. REPEAT.

4-501.11 Maintain equipment in good repair. Observed gaskets separated from both doors of low boy cooler creating a gap between door and panel of cooler. Unit was observed not holding foods at 41F or below. Replace gaskets.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a large bag of trash being stored in front of hand sink at front service area which was blocking access to hand sink. CDI: PIC removed bag of trash from in front of hand sink.

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 a container of quat sanitizer and wiping cloths on prep counter in which quat concentration level measured 0ppm. CDI: PIC refilled container with fresh sanitizer which measured 200ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed three plastic containers with build up being stored as clean on clean storage shelf near 3 compartment sink.

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 a working container of malt powder unlabeled on prep counter. Label all working containers of food.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees handling food and drinks without head coverings. Use head coverings to prevent contamination of exposed food, equipment and utensils. 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 build up on gasket of prep reach in cooler door. Clean as needed. REPEAT.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation No written procedures for responding to vomiting or diarrheal events were available. CDI: EHS provided copy.

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 items without the use of a head covering. Use head coverings to prevent contamination of 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 build up on gasket of sliding door of display case cooler. CDI: PIC cleaned gasket.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed employee reporting agreement missing Salmonella Typhi as a diagnosed illness required for reporting. CDI: EHS provided copy of reporting agreement to PIC.

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 quat sanitizer in sanitizing compartment of 3 compartment sink with a concentration level of 150ppm. CDI: PIC refilled sanitizer compartment with fresh sanitizer which measured 200ppm.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed 2 sanitizer buckets containing wiping cloths being stored on floor behind serving counter. CDI: Buckets were removed from floor and placed on shelves.

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 scoop being stored in a container of protein powder with handle resting in powder. CDI: PIC removed scoop from container of protein powder.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No employees present during inspection had active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine had visible black mold behind the ice shield. Clean ice machine more frequently.

7-206.12 Rodent bait shall be contained in a covered, tamper-resistant bait station. -P Uncovered mouse traps observed throughout establishment. Only use covered, tamper-resistant bait stations. CDI - PIC educated on requirement. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. Mouse droppings observed on top of upright cooler and in back of cabinet drawers. Observed mouse traps throughout establishment as well. Rodent bait must be contained in a covered, tamper-resistant bait station. Do not use non-covered mouse traps inside establishment.

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. Cleaning necessary inside all refrigeration units, inside cabinets, and in hard to reach placed throughout kitchen. Clean non food contact surfaces more frequently. 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. Clean walls and floors throughout establishment, especially underneath and behind equipment. 0 pts.

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. PIC could not provide ANSI accredited certified food protection manager certification. CDI by instruction.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed open coffee cake container packaging open and food coming out from recent delivery. PIC stated box dropped and opened container. CDI, coffee cake voluntarily discarded.

Observed clean single-service articles in containers collecting debris and food particles 4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.

4-601.11(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 debris and soil accumulating in cabinets and shelving throughout and general cleaning needed on floors in hard to reach areas.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust accumulating on ceiling ventilation in back and behind counter.

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: http://meck.co/FoodSafety Facility was unable to produce written procedures for half and half kept out at room temperature at customer self service station. Time was labeled on container 10:30am - 2:30pm. CDI-EHS provided TPHC form to PIC and document was discussed and filled out before end of inspection. Repeat violation.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three in-use wiping cloth sanitizer containers reading a quat concentration below 200 ppm. CDI-PIC made three new sanitizer containers to store in-use wiping cloths at quat concentration between 200-400ppm. Observed in-use wiping cloths stored not fully submerged in sanitizer solution. ES explained why it is important to maintain proper concentration levels and have the cloths fully submerged. Repeat violation.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed some buildup and debris in containers holding single use items such as coffee cup lids.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees Established food employee reporting agreement (written employee health policy) does not include the 6th reportable illness Salmonella (nontyphoidal). If you wish to use the reporting agreement form, please updated document to include the new “Big 6.” CDI- PIC emailed the updated reporting agreement form. Please review and implement at facility.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed facility with a written clean-up plan for responding to vomiting and diarrheal events. CDI-ES discussed and emailed PIC with a written vomit and diarrhea clean-up plan and poster. Please review with all staff members and implement into facility.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed accumulation of microbial growth within ice machine bin and enclosed components. Increase cleaning frequency to avoid build up.

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 unable to produce written procedures for half and half that is held using TPHC. CDI - ES provided PIC with updated TPHC template which was completed by PIC prior to ES departure. Maintain written procedures in facility accessible to all employees and inspector.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three in-use wiping cloth sanitizer containers reading a quat concentration below 200 ppm. CDI-PIC made three new sanitizer containers to store in-use wiping cloths at quat concentration between 200 and 300 ppm. Observed in-use wiping cloths stored not fully submerged in sanitizer solution. ES explained why it is important to maintain proper concentration levels and have the cloths fully submerged.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean linens (wiping cloths) stored directly on floor in back office space.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outdoor dumpsters with side doors open. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed one outside dumpster missing a drain plug. Observed one outside dumpster with damaged drain plug. Replace missing and damaged drain plugs.

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 floor under cabinet in front service area.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal drink stored on cabinet. Relocate.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Some wet cloths held on 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 Facility did not have documentation that's backing their foods being held on time. CDI- PIC filled out template during the inspection. - 1 point.

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 in use utensils and thermometers stored in stand still water without constant flow of water involved. 0 points.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Hand washing sink in back prep area was lacking paper towels. CDI- Paper towels were added. -1 point.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer in buckets and in 3 comp sink were registering below 200 ppm. CDI- Quat sanitizer was remade to adequate concentration during the inspection. -1.5 points. Quat sanitizer (200-400 ppm).

4-502.11 (B) Good Repair and Calibration - PF 1 of 2 thermometers onsite were out of calibration. PIC stated that she will install new digital thermometers. 0 points

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths being stored on counter tops throughout. 0 points.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Boxed single service products were being stored in direct contact with the floor in back prep are near 2 door tall refrigerator. Repeat- Adjust violation or lose double points moving forward. -.5 points.

6-301.11 Handwashing Cleanser, Availability - PF Front prep area hand sink lacked hand soap\. CDI- soap was installed during the course of the inspection. -1 point.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Quat sanitizer in wiping cloth containers were registering below 200 ppm when checked. CDI- quat sanitizer was remixed to proper concentration. -.5 points.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Boxes of paper towels were being stored in direct contact with the floor and near the splash zone of the hand sink. -.5 points.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without re-contaminating hands. -P Observed food employee re-contaminate hands by closing faucet without using barrier. CDI, food employee washed hands without re-contaminating.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentration below 200ppm. CDI, sanitizer re-placed.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee going from handling payments and changing out trash liners without handwashing before food preparation. CDI - PIC reminded that this was an issue on the last inspection that has yet to be addressed and the importance of handwashing explained to PIC. -4-REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee preparing drinks and food while wearing wrist bands. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints on cashiers who are also preparing food and drinks. REPEAT -1-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed long sleeves of cups stored behind the counter with the lip areas exposed. -0-

5-205.15 Maintain a plumbing system in good repair. Observed front counter handsink out of service. Repair scheduled for later today. -0-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceiling shall be nonabsorbent. Observed absorbent ceiling tiles in the restrooms. 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 water damaged ceiling tiles inside and outside the women's restroom. -.5- REPEAT

2-301.14 Wash hands after activities that contaminate them. -P Observed employees touching hair, touching clothes, handling payments and cleaning without handwashing. CDI - Hands washed. -2-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer at 100 ppm in 3-comp sink and bucket in use at the front line. CDI - Sanitizer replenished with quat at correct concentration. -1.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles that are date marked, but unlabeled for identification of the contents. Label these with the common name of the food. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints in use. Provide either a cap, visor, hair net or other effective hair restraint. -1- REPEAT

4-501.11 Maintain equipment in good repair. Observed burned plastic pans on the clean dishes rack. Replace. -0-

4-603.16 Rinsing Procedures - C Rinse solution shall immediately follow wash solution and immediately precede sanitizer solution. Observed no rinse solution in 3-comp setup. Rinse solution filled. -0- 4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed debris inside sanitizer solution. CDI - Rinse solution filled and sanitizer refilled with clean solution.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged ceiling near the restrooms. Repair. -0-

.2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - PIC does not have CFPM certification.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Milk and half/half left out at room temperature causing it to rise to 53-60F. CDI - Item placed in reach in. Observed employee leaving milk out again during inspection. All TCS foods must remain at 45F or below at all times unless on time. Ensure compliance with training.

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 - Repeat - Half and half did not have proper time stamp. CDi- Time stamp placed by PIC. According to procedures time shall be placed on skim, 2% milk, and half and half. Be sure to follow procedures at all times.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - No thermometer on site. Verification required for new thermometer.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Repeat - Observed no employees wearing a hair restraint. .

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Repeat - Quat sanitizer read 50 ppm. CDI- Sanitizer replaced. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.- Repeat - Sanitizer bucket stored on the floor.

4-501.11 Maintain equipment in good repair. - 0 pts - Shelving in all reach ins on front line are chipped or rusted. Replace/ repair/

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Cleaning needed in freezer and dry storage shelving.

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. - 0 pts - Floor cleaning needed.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - 0 pts - PIC does not have CFPM certification.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Ice machine observed with a line of pink mold on the cover. Clean all areas of ice machine as needed. CDI- Cleaned during inspection.

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 - Repeat - Half and half read 48F and did not have proper time stamp. CDi- Time stamp placed by PIC. According to procedures time shall be placed on skim, 2% milk, and half and half. Be sure to follow procedures at all times.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Repeat - Observed no employees wearing a hair restraint. Some employees with hair down and some with hair up.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Quat sanitizer read 50 ppm. CDI- Sanitizer replaced. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.- Sanitizer bucket stored on the floor. CDI- Moved off the floor.

4-501.11 Maintain equipment in good repair. - 0 pts - Observed torn gasket in milk reach in and chipping shelving. Pannel on lower part of reach is broken. Repair.

4-501.114 Maintain sanitizer at correct concentrations. -P - Quat sanitizer at three compartment sink read 100ppm and in buckets read 50ppm. CDI- Items were changed with sanitizer reading 200 ppm. Change sanitizer as often as necessary to maintain a concentration of 200 ppm at all times.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0 pts - Very small portion of milk read 51F. CDI- Milk was used within 4 hrs. Discontinue leaving milk out for extended period of time causing temperatures to increase. If milk will be left out of temperature control use time instead of temperature controls.

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 - 0 pts - One container of 2% milk was not labeled with the time placed out of temperature control. CDI- Milk was empty.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - 0 pts - Observed no employees wearing a hair restraint.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. - Repeat - Lips of cups are stored unprotected. Sleeves are pushed to the bottom . 4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Three drawer cart storing utensils has debris in it. Maintain all items storing utensils clean.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. - 0 pts - Observed soiled wash water. CDI- PIC discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Cleaning needed in two door refrigerator and freezer in back area, exterior of three drawer cart, and on wire shelving of dry storage. Remove all labels and stickers from exterior of containers.

5-205.15 Maintain a plumbing system in good repair. - 0 pts - Observed rags placed under drain pipes to capturing leaking water. Repair so that pipes do not leak.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pump dispensers with brown residue put away as clean. CDI- Moved to 3 comp sink for proper cleaning. EHS discussed with PIC using small diameter brushes to aid in cleaning.

4-903.11(A) Store single-use and single-service articles to prevent contamination. Observed an unprotected stack of single-use cups where the mouth area of the cups were touching the wall. EHS observed splash-like marks on the wall where the cups were touching. CDI by education and PIC discarded cups that had been touching the wall.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee lunch stored in reach in cooler among food items for the facility. CDI - Relocated by PIC.

6-301.14 Post a handwash sign at each handsink that notifies food employees to wash their hands. Observed no hand washing signs in the restrooms or at the handwash sink located in the back. CDI - Hand washing signs given to PIC.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a pitcher containing sugar not labeled. CDI - PIC properly labeled 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 in-use utensils being stored in dip well without the faucet running. CDI - Faucet was turned on.

4-903.11(A) Store single-use and single-service articles to prevent contamination. Observed a large stack of unprotected drink cups (plastic protective sleeve pushed down to bottom of stack) being stored near the customer pick-up area. Also observed a small stack of unprotected espresso shot cups being stored a dusty sleeve. CDI - Espresso cups discarded and plastic sleeve pulled up to protect drinking cups.

4-601.11(C ) Keep the equipment clean to avoid build up of dust, food residue or debris. Observed service line reach in cooler in need of cleaning.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food items not stored to prevent contamination of food sources.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees2-201.11 Ensure facility has an approved employee health policy, observed incomplete knowledge of employee health policy, CDI by instruction.

3-501.19 Time as a Public Health ControlRules require written procedures be provided and followed correctly for TCS foods protected using TPHC.Observed no proper written procedures and milk past discard time

3-602.11 Food Labels FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in LAW, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. Facility cookies do not have proper labels with name of item, facility address or weight information.CDI- instruction provided; being worked on at corporate level

3-305.12 Food Storage, Prohibited Areas Under sewer lines that are not shielded to intercept potential drips; Observed boxed coffee stacked on floor under hand sink. CDI- removed3-305.11 Food Storage-Preventing Contamination from the Premises At least 15 cm (6 inches) above the floor.