EINSTEIN BAGELS #4030

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a container of country pepper cream cheese to be at a temperature of 46F in the prep line opentop refrigerator. Ambient of the unit was 38F and all other items were below 41F, including the large container of country pepper cream cheese in the lowboy portion. PIC stated they were unsure why it was out of temperature or for how long. - Observed a container of Swiss cheese in the prep line opentop refrigerator to be over stacked with the top layers being at temperatures of 62F. Bottom layers were observed at 40F. EHS provided education on not over filling the pans to instead keep extra backups in the lowboy below. CDI - PIC voluntarily discarded small container of country pepper cream cheese and top layer of Swiss cheese. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed containers of hash browns to be cooling at rates of .06 degrees/min in the WIC and at a rate of 0.0 degrees/min in the opentop refrigerator. Containers in the WIC were observed covered with plastic wrap and stacked on top of one another, not allowing for adequate cold air flow around the product to facilitate rapid cooling. Container in the opentop was in a unit that was not designed nor approved for rapid cooling. CDI - Containers in WIC had plastic wrap removed and was unstacked. Container in the opentop was moved to the WIC to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed bulk containers and secondary containers of bagel seasonings/toppings to be stored throughout the back kitchen area to not be labeled as to their contents.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed no employees in the facility to be wearing a hat or head covering of any kind. 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 the interior bases of the prep line lowboy boy refrigerators, the gaskets to all refrigerators, the fans in the WIC, the interiors of the cabinets below the drink station, and the rolling racks to have accumulations of food debris/grime. 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 the ceiling and walls in need of cleaning due to splash and build up throughout the back kitchen area. REPEAT. - Observed the floors throughout the facility to have large amounts of seeds/other bagel toppings.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees working with food with no head covering. 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 black build up in WIC and in cabinets under drink station. Clean debris and build up from interior of cabinets at drink station and WIC. 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 ceiling and walls in need of cleaning due to splash and build up. Clean more frequently. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS items throughout facility holding above 41F. Prep units ambient holding 41F and below. WIC ambient holding 47 F. Verified temps taken at 6 am. All items at this time holding 41F and below. Delivery at 7 :30 which resulted in door open for 40 min. Temperature did not recover. All TCS items moved from one WIC to other which was holding TCS items 41F and below. Items were within 4 hour window. Items from prep units had lids placed on containers and items began to cool rapidly. VR required. Risk Control Plan for cold holding (RCP) will be implemented upon recheck. 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 .

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

4-501.11 Maintain equipment in good repair. Observed a RIC being used for milk with a rusty panel hanging off near the bottom, as well as torn and gaskets with debris and residue in Flip-Top Reach-In unit.

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 and residue inside RICs, and shelving throughout facility. Clean with more frequency. 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 floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of guacamole and shredded cheese in prep cooler #1 that were held above 41 F. PIC stated that items have been in the unit for two hours. CDI- items were placed in walk-in cooler and allowed to chill. REPEAT (full points). Facility will be placed on a risk control plan for the next month to insure compliance. EHS will check log sheets on a weekly basis. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed a can of pesticide that was labeled “for residential use only”. CDI- PIC removed pesticide from facility.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in area near 3-comp sink. REPEAT (half points due to improvements).

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Provide lid for ice bin located near hand sink behind front counter. CDI- Lid was placed in ice container. -zero-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employee not wearing hair restraints while preparing food. REPEAT (full points).

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. Clean debris from interior of cabinets at drink station, and shelving near prep coolers in kitchen area. REPEAT (half points due to improvements).

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 floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area. REPEAT (full points). 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 floor board at cabinet near drink station. Replace stained ceiling tiles above egg stations near proofing units.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean top interior of ice machine in back storage area. Small amount of debris found. -zero-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed smoked salmon and chorizo sausage found stored above 41 F at prep station near front counter. PIC stated items were in cooler since this morning at 6 am. CDI- items were placed in walk-in cooler and allowed to chill. Instructions were given to not stack above line in container, keep lids on containers as well. REPEAT (full points). 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roaches on hand sink near back office and in cabinet behind front counter. Employee stated that pest control performed a treatment 2 weeks prior.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food while not wearing hair restraints. REPEAT (full points).

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. Clean cobwebs from interior of cabinet near front counter. Clean debris from exterior of prep coolers, and shelving in kitchen area.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open during service. CDI- doors were closed. -zero-

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 damage to floor boards near drink stations at front counter. 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 floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area. Clean dust form ceiling tiles in ceiling of kitchen area. REPEAT (full points).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese, capers, smoked salmon, cut cantaloupe, and sliced lettuce stored in prep coolers and display case coolers held above 41 F. PIC stated that items were in prep cooler and display cases since this morning at 6 am. CDI- items were denatured and discarded into trash. REPEAT (full points). For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced turkey cooling in walk-in cooler tightly covered with another container of sliced turkey on top of container. CDI- items was uncovered and placed in walk-in freezer to help cooler. C For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a container of black pepper and salt stored near egg whites in prep station that was not labeled. CDI- container was labeled. -zero-.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees not wearing hair restraints while preparing food. PIC stated that employees have hats and visors that they wear. REPEAT (full points).

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. Clean exterior of refrigeration units, shelving, and grill units in kitchen area. REPEAT (half points due to no points taken at last inspection).

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 floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area. Clean dust from ceiling tiles, and a/c vent screens in kitchen area. REPEAT (full points).

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee remove gloves, scratch face and then begin to don new gloves for food prep. CDI-EHS stopped employee and offered education. Employee properly washed hands and then donned gloves.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed whisk stored in hand wash sink. CDI-Employee removed whisk from hand sink.

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 TCS foods in WIC above 41F. Reference temperature chart. Door to WIC does not close without heavy overhead force. PIC stated there are normally temperature checks completed in the morning, but that was not done this morning. VR is required within 3 days to ensure repairs have been made and TCS foods can be cold held at 41F or below. Facility is to use secondary WIC until repairs are complete. PIC voluntarily discarded TCS foods that were above 41F.

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: 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 cut lettuce that should have been discarded on 7/22 in the sandwich prep cooler. CDI-PIC voluntarily discarded lettuce.

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 no written TPHC procedures for liquid egg and raw shell eggs that are held on TPHC. CDI-PIC spoke to GM and was given TPHC procedures. 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 no time stamp to indicate how long eggs had been removed from temperature control, or when they were to be discarded. PIC stated eggs were to be discarded at 2pm. PIC added time stamp to eggs. During inspection, the 4 hour time expired and the eggs were not discarded. CDI-EHS instructed PIC to discard eggs that were held on TPHC for more than 4 hours.

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: 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 . Observed cut tomatoes that were tightly covered and then placed in a WIC that is not able to maintain 41F or below. CDI-Cut tomatoes were moved to functional WIC and uncovered to quickly cool.

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

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 buildup of food debris and splash on shelving and prep top unit. Increase cleaning frequency.

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. Replace broken soap dispenser. // 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 buildup of food splash on walls. Increase cleaning frequency.

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. Employee drink observed on shelf above clean dishes. Do not store employee drinks where they can potentially contaminate clean utensils. Store in a separate location, such as a low shelf. REPEAT

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Employee observed placing TCS foods directly on cutting board. PIC states cutting boards are supposed to be washed, rinsed and sanitized at least every 4 hours. Ensure cutting boards are washed, rinsed and sanitized at least every 4 hours. CDI - Cutting boards taken to be washed during inspection. // 4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Black carbon buildup on most baking trays. Replace trays if they cannot be effectively cleaned. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. Small flies observed in back of establishment and small flies observed landing on clean dishes. Contact pest control company to treat for flies.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Apples for customer-self service were not wrapped. CDI - Apples pulled and wrapped with plastic wrap.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. No food employees wearing hair restraints. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Apples available for customers still had stickers on them. Wash fruits and vegetables before use. Remove stickers during wash process. 0 pts.

4-501.11 Maintain equipment in good repair. Door to walk-in cooler is not sealing or closing properly. PIC states a visit is scheduled for this afternoon for it to be repaired. Ensure TCS foods are holding below 41F in walk-in cooler. 0 pts.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Clean inside of microwave. Clean more frequently. 0 pts.

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. Replace broken soap dispenser. // 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 floors and outside of door to walk-in freezer. Clean floors more frequently.

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. Observed employee drink stored next to tomatoes and spinach that were being prepped. Observed employee drink stored on prep top next to gloves. CDI - Drink removed and placed on lower shelving. - 0 -

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed ice bucket lid stored in hand sink. Observed coffee stirring spoon stored inside of hand sink. CDI - Items removed. Maintain access to hand sinks at all times. - 1 -

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed breakfast wraps cooling in prep unit with a 1F change in 20 minutes. CDI - Items moved to freezer for rapid cooling. - 1.5 -

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed breakfast wraps tightly wrapped and stacked in container inside of reach in cooler. CDI - Items were separated and moved to WIF for rapid cooling. - REPEAT - 0.5 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer containers reading less than 50 ppm QUAT sanitizer. CDI - Sanitizer buckets refilled to proper concentration. - 0.5 -

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed inside of back hand sink with black build up present. Clean as needed. - REPEAT - 0.5 - * Points remain the same due to improvement *

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on top of box of gloves on counter top. - 0 -

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety Observed facility employee health policy does not include nontyphoidal salmonella.CDI: EHS provided PIC with a paper copy of the updated policy.

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 diarrhea clean up plan. CDI: A link to the state plan was provided via email to PIC during inspection and the requirements were explained.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage patties in prep top stored above 41F. CDI: Product was rapidly cooled in walk in cooler as it had only been on the line for 1.5 hrs per PIC. All other items were holding properly. EHS suggested using a lid over the product to help with keeping the ambient air around the product with the pan a bit lower. Observed brisket portions in prep top cooler holding above 41F. Product was over stacked. CDI: Item was split into two pans and product was taken to the walk in cooler to properly cool. REPEAT VIOLATION Future cold holding violations may result in a risk control plan or permit action.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed turkey, ham, lox, and brisket that were prepared today with a date mark of 12/7 for their expiration. CDI: Product date was corrected to 12/6. EHS reminded PIC that day one is the day of preparation. Observed brisket from a previous preparation date in the prep top commingled with some prepared today date marked as prepared today. CDI: Items separated (different paper wrapping) and properly labeled according to date marking system in the facility. EHS advised PIC why items from different batches cannot be commingled and given a longer shelf life.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed portioned brisket, and sausage cooling in walk in cooler while tightly wrapped. CDI: Products were uncovered and allowed to properly cool in the walk in.

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

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 interiors of coolers and cabinets with food debris and build up. Ensure more frequent cleaning. REPEAT VIOLATION Some overall improvement in cleanliness of facility.

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 ceiling tiles and walls throughout facility. Areas may be stained due to the nature of the cooking done in the kitchen. Clean or repaint/replace areas 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 corner guard missing from where FRP comes together above the mop sink. REPEAT VIOLATION. Some improvement from previous inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned brisket in prep top unit above 41F. CDI: All of product sold by end of inspection. Product was up in the prep top for less than 4 hours. EHS suggested using portion bags if product must be in the prep top to allow for better holding, or relocating portioned containers to the reach in portion of the cooler where cold air can flow around the product. REPEAT VIOLATION Significant improvement as this was the only item out of temperature and no systemic issue was found regarding equipment.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ice bucket stored on floor of walk in freezer. CDI: Bucket taken to 3-comp sink for proper washing, rinsing, and sanitizing.

4-501.11 Maintain equipment in good repair. Observed gaskets on first reach in prep top split and in need of replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris accumulation and spills inside of cabinets under front handsink, and where coffee is stored.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some food debris accumulated under large equipment and along edges of cabinets. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed Some areas of walls and between ceiling tiles with rust developing in the back kitchen and peeling paint/coating. Observed some counter tops and cabinet areas severely worn and no longer smooth and easily cleanable. Observed missing corner guard at mop sink and water heater shelf.

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 employee wash hands and then turn off faucet with barehand. CDI: Employee educated on proper handwashing and then properly washed hands throughout rest of inspection. REPEAT - 2 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grilled chicken, cream cheese spread and past. eggs cold holding inside of reach in unit at >41F. Ambient air of reach in unit was 41F when emptied. Turn down thermostat on unit before implementing cold foods inside of the reach in unit. CDI- Foods were placed in walk in cooler to properly cool. REPEAT -1.5 points. Overall good cold holding throughout.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed./2-402.11 Effectiveness-Hair Restraints - C -Observed employees prepping food with watch on and other employees prepping foods without hairnets. 0 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Repair damaged reach in cooler door and walk in cooler door that does not self close without extra applied force. This could disrupt proper cold hold flow. 0 points.

5-501.113 Covering Receptacles - C Observed dumpster with lids off. Keep dumpster covered to prevent rodent and vermin entry. 0 points.

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 employee wash hands and then turn off faucet with barehand. CDI: Employee educated on proper handwashing and then properly washed hands throughout rest of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce in cooler over stacked and above 41F (50F). CDI: Lettuce removed and placed in walk in to cool. PIC will move it to a deeper container and train employees to not put as much in the container. Observed bottles of salsa and roasted tomato spread above 41F. Products are in squeeze bottles, in a shallow pan in the prep top. CDI: Bottles moved to reach in to cool to 41F. EHS suggested a deeper container and less volume in the bottle, or keeping bottles in the reach in. Observed milk on counter at 47F. CDI: Product was used within 5 min of the temperature being taken. EHS recommends placing product on TPHC, which a procedure is already written for.

NOTE: 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 several items used for catering cooling in walk in cooler while tightly covered. Items did cool at the proper rate, however the method could have been changed to increase the cooling rate so that for the next order, the food would be completely cool. EHS discussed leaving items vented for cooling after preparation. REPEAT VIOLATION

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in soapy water at coffee station. CDI: Cloths removed from soapy water.

4-502.11(A) Maintain utensils in good repair. Observed several lids and some containers throughout facility to be cracked or damaged.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed spills and debris inside reach in coolers and cabinets throughout facility. Observed food build up in gaskets of reach in coolers.

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 laminate on interiors of cabinets, front of cabinet, and counter tops to be damaged and worn.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal and plastic pans with sticker residue on them while stored as clean. CDI: EHS had dish employee remove any pans with residue and properly wash, rinse, and sanitize them.

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 tuna salad prepared (from a can) earlier today cooling in a tightly wrapped container in the walk in unit, as well as in a flip top unit rated for holding on the line. CDI: Tuna salad on line placed on TPHC for 4 hours and the tuna in the walk in was vented to facilitate rapid cooling. REPEAT.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in freezer. Note: This is not the same violation observed during the last inspection, thus repeat points were not taken.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed all QAC test strips expired during inspection. VERIFICATION REQUIRED within 10 days to determine compliance.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed back handsink bloked by large plastic cart. CDI: Cart moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed egg whites in ice bath holding over 50F in insufficient ice bath. CDI: Egg whites removed and placed into cooler to bring below 45F.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed freshly prepared lettuce and cut melon cooling in covered plastic containers on walk in unit. CDI: Containers vented to facilitate rapid cooling.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups displayed with lip contact surfaces exposed to potential contamination from air.

4-501.11 Maintain equipment in good repair. Observed badly damaged gasket on walk in freezer.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P-REPEAT- Observed three sanitizer buckets, with wiping cloths, at 50 ppm QUAT. CDI- PIC was able to bring the sanitizer concentration to 200 ppm QUAT. NOTE: Deduction of points are associated with this violation. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P- Through conversation EHS was informed cutting boards are washed, rinsed, and sanitized at the end of the day. Ensure all food contact surfaces are being cleaned properly at least every for hours. CDI- Through education PIC was informed of this violation and the proper cleaning parameters.

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 procedures or start time on milk that is being placed on time. CDI- PIC was provided with a template for TPHC written procedures and was able to label the start time since the end time was provided.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. -REPEAT- Observed an employee preparing RTE foods with a bracelet. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed one employee preparing RTE foods without a head covering. Also observed one employee preparing RTE foods, with a beard, without a beard guard.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- Observed two wet wiping cloths stored on prep surface and not in sanitizer. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil.- Observed several dry wiping cloths stored throughout the facility with food debris on them.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -REPEAT- Observed cold holding equipment and bottoms of prep tables with major food debris build up. Also observed food debris build up around front prep line equipment. Clean as often as needed to prevent and reduce build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.- Observed dumpsters lids open during the inspection.

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. -REPEAT- Observed food debris build up throughout facilities floors. Hard to reach areas are in need of cleaning. Hard to reach areas are underneath and behind equipment.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer bucket, at prep sink, QUAT sanitizer concentration at 50PPM. CDI- PIC had employee change that bucket to 200ppm QUAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several pans with sticker residue stack together and stored clean.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed cooked eggs hot holding at 120F. CDI- PIC voluntarily discarded the item.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed diced chicken cooling in the walk in at 52F and tightly covered. CDI- Employee uncovered the item to allow air to quickly flow through the product.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several flies throughout the facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.- Observed items in the walk in freezer stored on the floor. PIC stated the shipment was delivered 30 minutes before the inspection started. EHS observed items still stored on the floor at the end of the inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed an employee working with RTE food, wearing gloves, wearing a watch and bracelet.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.- Observed several stacks of pans stacked wet above the 3-comp sink.

4-501.11 Maintain equipment in good repair. -REPEAT- Observed shelving in the walk in cooler rusting and paint chipping. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed front flip top units, cutting boards, in need of replacing or resurfacing due to deep cuts and grooves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed inside of cold holding equipment and gaskets of those equipment in need of cleaning due to food debris build up.

5-205.15 Maintain a plumbing system in good repair.- Observed back hand sink draining slowly.

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 molding at back can wash in need of replacing. 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 food debris accumulation throughout the facilities floors. Hard to reach areas behind and underneath equipment are needing of cleaning.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer below 150 at 2 buckets on front line. CDI - Refilled and properly tested.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed stack of single service cups stored on wire rack with no covering of mouth contact areas.

4-501.11 Maintain equipment in good repair. Observed chipping paint on shelving in walkin. Repeat non-compliance. Observed damaged gasket on first make table, right door damaged.

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

2-401.11 Eating, Drinking, or Using Tobacco - C - Observed employee eating over prep area. Employees shall eat and drink in a designated area. CDI- PIC addressed employee.

2-301.14 Wash hands before donning gloves and between gloves uses.-P / 2-301.14 Wash hands after activities that contaminate them.-P - Observed employee eating personal food, donning gloves, and working with food without effective handwashing. / Observed employee go from money to making a beverage working with ice. Ensure employee was hands before working with food (beverages are considered food).

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Repeat - Some front line food employees are not wearing an effective hair restraints. Food employees shall have effective means of restraining hair.

4-501.11 Maintain equipment in good repair. - Repeat - Shelving in walk in coolers are rusting and chipping. Assess and repair/replace. / Condensation build up in walk in freezer.

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 cubbies under the counter where single service articles are being stored and in gaskets.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - 0 pts - Observed one open and one closed employee beverage on prep surface. CDI- Items were moved.

2-301.14 Wash hands after activities that contaminate them.-P - 0 pts - Observed one employee wash hands and close hand sink handles with clean hands. To avoid any recontamination use a barrier such as a paper towel to close handles. CDI- Employees trained.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee touch liquid eggs and not change gloves. CDI- Employee removed gloves and washed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - 0 pts - Containers of egg whites read 109-128F. CDI- Items 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 - Repeat - Some TCS items on make top were not dated. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Establishment is dating with date of discard on all product. Most items on make top units are being dated for 7 or 8 days. Ex. Spinach dated for 8 days read 45F. To ensure dating compliance all PHF, RTE foods shall be dated for 7 days if temperatures are 41 or below and 4 days if temperatures are 42-45F with day of preparation or opening counting as day one. CDI- PIC is aware and will repair issues.

3-307.11 Protect food from contamination sources not specifically noted by code. - 0 pts - Maintain all food for employees on lower shelf away from food for establishment.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Repeat - Some front line food employees are not wearing an effective hair restraints. Food employees shall have effective means of restraining hair.

4-501.11 Maintain equipment in good repair. - 0 pts - Faucet of dump sink is loose. Hand sink in front line needs to be tightly in with counter. Repair. / Recommend to label handsink and dump sink. // Shelving in walk in coolers are rusting and chipping. Assess and repair/replace.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P - A pressurized hose with a spray gun is attached to a splitter valve at the can wash hose bibb. A back flow prevention device rated for continuous pressure is needed where the hose bibb meets the splitter valve or the water must remain off when not actively in use. CDI- Water was turned off // A drain pipe of the hand sink is submerged in the floor drain. Move drain pipe so that it has an air gap and shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - All items, including sausage, salmon, and cream cheeses, on make unit near bagel toaster were between 49-54F. CDI- All cream cheeses that were open and held on make unit for the last 48 hours were voluntarily discarded by PIC. Salmon was discarded. Sausage was prepared within 4 hours and placed in walk in cooler. All items in reach in were placed in walk in cooler. All items on make top were placed in ice. Verification required.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Repeat - Eggs and salmon stored in make unit reach in were not datemarked. CDI- PIC dated with proper date. 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 - One container of artichokes were date marked with 3/2. PIC states that the date marking procedure in the establishment is date of discard. CDI- Item discarded Ensure that all staff date all TCS foods with the date of prep or the date of discard. A consistent method should be used at all times.

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 - 0 pts - Liquid eggs are pre portioned into containers tightly covered. Eggs read 50F. CDI- PIC placed all eggs in ice.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - 0 pts - All front line food employees are not wearing an effective hair restraints.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. - Several stacks of cups observed with the plastic lowered half way. Water cups in self service are not properly protected. Maintain the plastic cover over the lip of the cups at all times.

4-501.11 Maintain equipment in good repair. - 0 pts - Make unit near bagel toaster is not maintaining food 45F or below. Repair Freezer has severe condensation build up. Unit must be repaired to prevent any source of condensation.

5-205.15 Maintain a plumbing system in good repair.-P - A leak observed at the hand sink near the three compartment sink. The hot and cold water in the women's restroom is not at sufficient pressure. Repair . Verification required 5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P - A pressurized hose with a spray gun is attached to a splitter valve at the can wash hose bibb. A back flow prevention device rated for continuous pressure is needed where the hose bibb meets the splitter valve or the water must remain off when not actively in use. CDI- Water was turned off. // The spray hose at the 3 compartment sink is below the flood rim. Item must be at least 1 inch above the floor rim of the rinse vat. Verification is required.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee drinks stored above clean linens. CDI PIC relocated linen items to a more secure location.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a small container of cut tomatoes, cucumber mix cold holding in the prep line cooler temperature of 53F. Mix had been prepared an hour earlier (per PIC). CDI - Item to be discarded at the end of 4 hours if any is still remaining. Discussed with PIC the importance of PHF/TCS foods be maintained at temperatures of 45F or below.

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 several opened containers of smoothie mix in the beverage line cooler and in the walk in cooler not date marked. Return visit required within 10 days to verifiy proper date marking. (REPEAT)

3-602.11 Labeling is required on grab and go foods. Observed unlabeled grab and go fruit and parfait cups. per PIC labels are on order. Return visit required within 10 days to verify grab and go items are properly labeled.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed top of dumpster exposed (lid not closed).

. . 6-501.12 F Physical facilities shall be cleaned as often as necessary to keep them clean. Observed areas within facility in need of general cleaning: inside cabinets along the service lines and under drink stations, floor area under the 3-comp sink.

3-501.17 Potentially hazardous foods shall be marked to indicate a 7 day hold time at 41F or below or for 4 days at 42-45F. Observed container of lettuce without date marking in walk-in cooler as well as an opened bag of spinach. Carton of smoothie mix at beverage station also observed without a date. Return visit required for verification of proper date marking.

3-501.19B2 As part of the time as a public health control procedure, the food shall be marked to indicate the time of 4 hours past being removed from temperature control. Observed specialty bagels, half and half, and creamer with incorrect times on label. Return visit required to verify proper TPHC marking.

.4-204.112B Cold/hot holding units should be equipped with a thermometer. Observed cooler on prep line without a thermometer. Provide thermometer for unit.

3-602.11 Labels are required for grab and go foods. Observed fruit cups without labels. Provide appropriate labels. Verification required.

4-901.11 After cleaning and sanitizing, utensils shall be air dried. Observed pans stacked wet. Allow equipment to air-dry before stacking.

4-501.11 Equipment shall be maintained in good repair. Observed shelving in walkin cooler heavily rusted and lining of flip top cover peeling. Repair or replace.