DUNKIN DONUTS/BASKIN ROBBINS #341637

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer in the 3-Comp sink being dispensed at 0PPM. PIC and EHS attempted adjusted the 3-comp sanitizer dispenser, however dispenser was still reading at 0PPM. PIC and EHS read the manufacturers instructions to achieve proper food contact sanitize concentrations. PIC established that 1.5 Oz of sanitizer in 5.5 gallons of water was the ratio to achieve 300 PPM for manual chemical mixing. EHS and PIC tested the sanitize solution and it was 300PPM. Facility has called a service request for the chemical tree and will manually mix sanitizer using concentrations and test prior to usage until repaired. EHS will make a return visit tomorrow to ensure fixed. 3-DAY 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- EHS observed several foods well above the fill line in containers in the prep top, food was recorded at 43F. PIC stated that the food was placed into the prep unit approximately 20 minutes prior to the EHS arrival. -CDI- Food was moved into the WIC to cool down. Food cooled by the end of the inspection. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 1 shaker spice and 2 squirt bottles unlabeled in the facility. Ensure that all working containers of food are properly labeled. -REPEAT-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of Oreos/oreo ice cream on the floor of the WIF. Ensure that all food is kept atleast 6 inches off of the floor. -CDI- Oreo box lifted off of the 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 food debris and residue present on Non-food contact surfaces throughout the facility such as shelving, underneath shelving of prep tops, on speed racks, equipment and all over the baking area in the rear of the facility. Ensure that non-food contact surfaces are clean and maintained as clean.

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 and residue present upon the floor specifically under equipment throughout the facility. WIF floor with buildup of residue and debris. Walls throughout the facility in need of cleaning. Ensure that floors, walls, and ceilings are cleaned and maintained as clean.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a buildup of reside present on the external surface of the ice machine. Ensure that ice machine is cleaned more frequently and thoroughly.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed opened container of milk in lowboy cooler adjacent to ice cream area with no date marking present on it after being opened. Ensure that all RTE containers of food are date marked after opening. -CDI- PIC date marked milk to correspond to the date of when it was opened. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed sanitizer bucket on prep surface above an open container of ice underneath it. Ensure that toxic materials such as sanitizer are stored to avoid potential contamination of food. -CDI- PIC moved sanitizer bucket so that it was no longer stored on surface above an open container of ice.

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 several squirt bottles and spice shakers with no labeling present. Ensure that all working containers of food are labeled to make them easily identifiable.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several crates of dairy milk and non-dairy milk present on the floor of the WIC. Ensure that food is kept off of the floor and maintained 6 inches from the floor. Utilize shelving in WIC.

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 residue, debris, and dust present on the gaskets of the lowboy adjacent to the ice cream area, on the speed racks present near the cake decorating area, and on the shelving on the WIC shelving. Increase cleaning thoroughness and frequency of non-food contact surfaces.

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 debris on the floor underneath toaster, on the floor of the WIC and WIF, and on the FRP wall behind the prep top units. Ensure that cleaning frequency and thoroughness is increased.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food that appears to be melted ice cream in the handwashing sink. CDI PIC cleaned sink.

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 one ice scooper’s handle touching the ice and the other ice scooper handle broken off. CDI PIC removed scoopers from ice machine. REPEAT

4-501.11 Maintain equipment in good repair. Observed door hinge broken on the back lowboy cooler. Observed gaskets on both lowboy coolers torn.

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 floor of the WIC budging. There is a gap underneath the floor. 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 buildup and debris on the floor of the WIC.

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 couple of seasoning shakers unlabeled and stored at the sandwich make line. Observed two plastic bins of different sugars unlabeled and stored at a prep table. Label all working containers of food.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed four cases of oat milk and coffee milk stored directly on the floor inside the WIC. Keep food off of the floor. REPEAT VIOLATION.

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 one sanitizer bucket full of QUAT sanitizer stored on the countertop next to non-TCS food bins and single-serve cups/lids. CDI: PIC moved the sanitizer bucket to prevent contamination.

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 the scoop handle inside the large sugar bin completely submerged within the food product. CDI: Scoop handle was removed to prevent contamination. Observed the spoon handles inside both sugar plastic bins on a prep table submerged within the food products. Keep handles of scoops stored above the top of the food.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed exposed wood on counters near the front handsink. Repair or replace so that surfaces are smooth and easily cleanable. 4-501.11 Maintain equipment in good repair. Observed the floor in the WIC bulging. Repair floors in WIC. REPEAT VIOLATION.

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 surfaces of the lowboy coolers soiled with food debris. Observed soiled gaskets in the cooler drawers. Observed icing residue accumulating on the shelves in dry storage area. Increase cleaning frequency to maintain clean. REPEAT VIOLATION.

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 one missing tile on the wall inside the female restroom. Replace with new tile. REPEAT VIOLATION.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid. - P. REPEAT VIOLATION: 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed gloved employee sip personal canned beverage and transition into food prep. Moments, later same gloved employee went to open back door and return to prep line to prepare customer foods. EHS intervened and educated employee. Compliance achieved with gloves being discarded and hands washed. -2-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed crates of milk and boxes of oatmilk stored on the floor inside of the walk-in cooler. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers stored clean wet stacking. -0-

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 unprotected coffee filters facing upwards stored on top of coffee brewing machines. -1-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed heavy ice build-up along edges of walk-in freezer (WIF) door and ice build-up along WIF condenser lines due to leak. Ice build-up does not allow the door to self close. Ice accumulation spreading into walk-in cooler wall panel. Gasket on WIF door and (1) undercounter reach-in unit also observed to be severely damaged. Repair. -1-

REPEAT VIOLATION: 4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on non-food contact surfaces of 2x blenders, gaskets on prep line refrigeration and on shelving units where icing is stored. Also observed water pooling inside of prep reach-in at ice cream station. Increase cleaning frequency. -0.5-

REPEAT VIOLATION: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors to dumpster and recycling bins left open. Close after use. -1-

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 floor tiles at entrance to facility in disrepair. Also observed missing wall tile in female restroom. REPEAT VIOLATION: 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed non-functional espresso machine. PIC states that the facility is no longer serving espresso drinks and machine has not been in use. Remove. REPEAT VIOLATION: 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris on walls behind syrup pump and waffle stations and on flooring under shelving unit used for icing storage. Keep clean. -1-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee re-contaminate bare hands on faucet handles after hand washing. CDI - Employee educated and redirected to proper hand wash for compliance. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed fried eggs, turkey sausage and sausages cold held between 46-53 F degrees at make top due to overstacking. According to PIC, items had been placed into cold holding 30 minutes prior to EHS arrival. CDI - Foods transferred to the walk-in freezer to cool down. -1.5- 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.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed one slightly soiled wiping cloth in properly concentrated sanitizer. CDI - Removed. -0-

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 coffee filters facing upward stored on top of coffee brewing machines. -1-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed heavy ice build-up along edges of walk-in freezer (WIF) door and ice build-up along WIF condenser lines due to leak. Gasket on WIF door also observed to be severely damaged. Repair. -1-

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 drain boards under espresso machine in need of general cleaning. -0-

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste on ground surrounding receptables. REPEAT VIOLATION: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors to dumpster and recycling bins left open. Close after use. -0.5-

REPEAT VIOLATION: 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris on walls behind syrup pump and waffle stations. Keep clean. -1- 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed non-functional espresso machine. PIC states that the facility is no longer serving espresso drinks and machine has not been in use. Remove.

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed Red Bull energy drink stored on prep table. CDI - Personal drink removed. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed food debris inside of hand washing sink at ice cream station. CDI - EHS addressed with PIC that the sink shall be used for hand washing only. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 1x food employee preparing foods without hair restraint. -0-

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 light bulb stored above single service food boxes on top shelving unit. -0.5-

REPEAT: 4-501.11 Maintain equipment in good repair. Observed heavy ice build-up along edges of walk-in freezer (WIF) door. Gaskets on WIF door slightly damaged as well as gasket at under counter reach-in unit near drive thru. Repair. -0.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed broken dumpster lid. Repair. -0-

REPEAT: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hole in wall at threshold/entrance into front counter. PIC states that repairs were made recently to plumbing inside of the restroom and the hole was made during repairs. Also observed two loose floor tiles at entrance of facility. Repair. 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 several ceiling vents in the facility in need of general cleaning.***No escalation of points due to different area observed. -0.5-

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed pork sausage reheated before proceeding to be hot held. Sausage reheat temperature was 119F. CDI: Employee reheatedprok sausage in oven and final temperature reached was 155F.

4-501.11 Maintain equipment in good repair. Observed low RI not functioning and not in use. According to PIC, they are waiting for a technician to receive a part to repair it. This unit typically holds juices and sodas and it not causing issue with cold holding capacity in the facility.

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 equipment nonfood-contact surfaces throughout facility in need of general cleaning. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed light cover in WIF cracked and in poor repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors under equipment throughout facility in need of general cleaning.

6-303.11 Provide required lighting intensity. Observed light out in WIF. EHS observed lighting intensity to be 1.5 ft candles in back areas of WIF. EHS measured lighting intensity with light meter.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed multiple clean multi-use utensils with food debris and residue by ice cream bar 3-comp sink. CDI - PIC moved items to 3-comp by food prep area to be properly cleaned. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed multiple TCS foods cold held above 41 F. See temp chart. REPEAT. CDI - PIC voluntarily discarded items. -3-

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 single-use cup lids that were not in protective sleeve stored by ice cream bar. Cup lids had food debris on them. REPEAT. -1-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with dark build-up in grooves. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed equipment nonfood-contact surfaces throughout facility in need of general cleaning. REPEAT. -1-

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf- Observed PIC not certified did not respond correctly to questions regarding food safety / operation.

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 on-site did not have certification.

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: http://meck.co/FoodSafety. Observed employees not knowledgeable about reportable illnesses / symptoms. CDI, updated employee health agreement form to be emailed.

General Comment: 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. Sample written and vomiting diarrhea and cleanup procedures emailed to PIC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels left in far handwashing sink near ice machine. CDI, towels provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed TCS foods in walk in cooler between 43-45 degrees F. Ambient air temperature of walk in cooler was 46 degrees F and just happened. PIC stated this morning they observed food was at 40 degrees F. Temperature log reviewed on-site. Maintenance arrived on-for repair. Part needed replacement. Observed walk in cooler ambient air temperature at 36 degrees F before leaving. Vr to ensure cooler maintaining TCS foods at required temperature. Repeat.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed several paint buckets stored above clean single-service articles on rack. CDI, paints relocated for proper storage.

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 clean single-service cake boxes stored on ground near walk in cooler.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Observed detergent water at 108 degrees F while employee washing equipment at 3 compartment sink.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed general cleaning needed on nonfood contact surfaces, including shelving behind front counter and storage compartment where single-service lids stored behind counter. Food debris and soil accumulation observed.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from outdoor dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid left open.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Several foods in walk-in cooler and flip top cooler (see chart) observed above 41F. All TCS foods out of temperature for 4 hours or more was voluntarily discarded by PIC and recent delivery held in walk-in relocated to functioning cooler up front.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Walk-in cooler observed holding at 46F. All TCS foods discarded. Facility is permitted to sell non TCS foods only. Facility may not store TCS food in cooler until functioning properly. EHS will verify by 6/25/21 that WIC is properly holding temperatures and if food is held in cooler at improper temperatures food will be discarded.

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

4-501.11 Maintain equipment in good repair. Floor in walk-in freezer observed peeling up. Repeat.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single serve cups stored behind front counter with food contact surface exposed to splashing from 3 comp sink. REPEAT.

4-501.11 Maintain equipment in good repair. Observed walk in freezer floor panels rippling; in need of repair.

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

2-301.14 Wash hands after activities that contaminate them. -P Observed one food employee handling payments then resuming food service and another adjusting clothing during inspection. CDI - PIC re-assigned duties so one employee is handling food and another is handling payments at the front counter. -2-

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 spoons to stir coffee stored in sanitizer between uses. Observed low velocity on running water at ice cream station not moving particles to drain quickly. Use one of the methods stated above to avoid future issues with in-use utensils. -1- REPEAT

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed coffee filters over coffee maker outside of packaging with food contact surface facing upward. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving near receiving area and on cooling fan used to dry newly installed grout that is pointed toward an open ice chest. -.5-

5-304.12 Using a Pump and Hoses, Backflow Prevention - C Use a hose in a manner to maintain backflow prevention. Observed spring loaded hose in the ON position in the can wash while not in use. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids open on dumpsters at beginning of inspection. -0-

4-602.11 (E)(4) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup around the ice chute of the ice machine and along seams inside. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed eggs cold holding in low boy at 43F. PIC stated prep unit across from this low boy is also not cold holding foods at or below 41F. Prep unit is currently used for orange juice and bottled sodas. VR no later than 03/08/2019 to ensure TCS foods are cold holding at or below 41F. POINTS NOT TAKE TODAY PER STATE GUIDANCE. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed band on arm of food employee preparing drinks. REPEAT -.5-

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 spoons to stir coffee stored in sanitizer between uses. Use one of the methods stated above. -1- REPEAT

4-501.11 Maintain equipment in good repair. Observed missing cover on front of ice machine and prep unit not cold holding foods at or below 41F. REPEAT -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed milk crates stored directly on the floor in walk in cooler from morning delivery. PIC states employee who put up the truck did not properly store these. -1-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed blue band on arm of food employee while employee cooking and plating food for orders. -0-

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 cream scoops stored in running water with floating debris in the well. -1- REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic pans on drying shelf. -.5-

4-502.11(A) Maintain utensils in good repair. Observed missing cover on ice machine. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on cold holding equipment gaskets throughout the facility and on the hood system. -1- REPEAT

5-304.12 Using a Pump and Hoses, Backflow Prevention - C Use hoses in a manner to prevent backflow. Observed spring-loaded hose turned on while not in use. -0-

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 on the ceiling vent over reach in freezer. -0-

2-301.14 Wash hands after activities that contaminate them.-P Observed an employee take out the trash then proceed with other tasks without washing his hands in-between. CDI- discussion with PIC about proper handwashing.

7-201.11 Store toxic materials to avoid contamination. -P Observed chemicals being stored above wiping cloths, disposable gloves, and toilet paper on a storage shelf. CDI- storage rearranged.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed one sanitizer bucket near front registers with murky solution. Improvements made since last inspection.

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 facility storing stirring spoons in sanitizer water.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation in sugar package storage cubby holes, on donut topping speed rack, and on gaskets inside flip top reach in cooler.

5-205.15 Maintain a plumbing system in good repair. Observed the faucet at the handsink nearest the ice cream cooler loosely attached to the sink.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 4 employee beverages stored on a prep. counter where single-use glove boxes were being stored and single-use items were being stored below.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap in the mens restroom. CDI- dispenser was refilled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several food items in a breakfast sandwich prep. cooler and in a milk/creamer dispensing machine cold holding above 45F (see chart). CDI- products were discarded. Instructed PIC to discontinue use of equipment until unit is functioning properly. Service repair technician was called during inspection. VR within 10 days.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed cakes packaged in the facility without ingredients or allergens listed. Add labels to food that is packaged in the facility and made available for self-service or request a variance from the state of North Carolina. VR within 10 days.

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

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observe 2 sanitizer buckets with murky sanitizer water in them.

4-501.11 Maintain equipment in good repair. Observed a milk/cream dispensing machine and a breakfast sandwich flip top cooler not cold holding TCS foods at 45F or lower. Observed torn/damaged gaskets at the sandwich prep. cooler. Repair technician was called during inspection. EHS instructed PIC to discontinue use of these units until they are repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation in metal storage bins where sugar packets are stored, on donut topping speed racks, and on the inside of the breakfast sandwich prep. cooler.

2-401.11 Cover and store employee drinks/food to prevent contamination of food or utensils. Observed a partially eaten croissant and 3 employee beverages stored on a preparation table. Beverages were relocated during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed datemarking sticker residue on cleaned plastic and metal food storage containers. CDI- containers were set aside for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed milk and skim milk in a refrigerated dispensing machine cold holding above 45F (see chart). CDI- items were relocated to the walk in cooler for cooling. Discontinue use of unit and repair if unit cannot maintain milk at 45F or lower.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed cakes packaged in the facility without ingredients or allergens listed. Add labels to food that is packaged in the facility and made available for self-service or request a variance from the state of North Carolina.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed 3 sanitizer buckets with murky water in them. 3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentrations. Observed 3 sanitizer buckets at ~50ppm quat concentration.

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 drink stirring spoon being stored in water/coffee solution near the drive thru.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single use tasting spoons stored handle side down.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed 2 plastic food storage containers with cracks in them. CDI- products were discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the inside lip of the sandwich prep. cooler, inside the metal sugar packet and lid bins, inside and along the metal lip of the pantry decoration bins, and inside the condiment storage bins near the drive thru window.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Clean dark build up from interior of ice machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Plastic food pans stored as clean with sticker residue. CDI - Pulled to dish area for processing.

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 Turkey sausage in container dated for discard on 10-4-16. CDI - Staff allowed to correct label as product was placed in container today.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. State approved allergen labeling not provided on cakes in the stand alone cooler unit. PIC advised that he had not been provided approved labels. No form of ingredient labels provided either. CDI- documentation as to approved allergen label discussed and documents reviewed with PIC. PIC was advised to contact owners as to receiving labels.

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. Mixing spoon stored in water at room temp. CDI - Water dumped and spoon sent to dish area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and food debris from top and bottom of make station.

5-403.12 Condensate drainage and other non-sewage liquids and rainwater shall be drained from point of discharge to disposal according to LAW. Condenstation drain pipe broken under ice machine and condensate draining onto floor next to floor drain. Repair.

6-302.11 Supply toilet tissue at each toilet. No toilet paper in men's room. Restock.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one presesnt during the inspection has food protection manager certification. Work towards gaining certification.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Three plastic food pans stacked with sticker residu on outside contacting inside of next pan. CDI - All pulled and sent to dish area for processing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Sliced american cheese and cream cheese holding above 45F in make station. CDI - Items relocated to walk in cooler for rapid cool down.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. State approved allergen labeling not provided on cakes in the stand alone cooler unit. PIC advised that he had not been provided approved labels.No form of ingredient labels provided either. CDI- documentation as to approved allergen label discussed and documents reviewed with PIC. PIC was advised to contact owners as to receiving labels.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Two boxes of paper cups on floor in dry goods area. Relocated onto crates to elevate.

4-501.11 Maintain equipment in good repair. Rusty shelves in low prep cooler; split/damaged gaskets on low prep coolers. Replace all.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and food debris from inside of make station under cold drawers and dust from shelves and fan guards in walk in cooler.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink stored on prep counter. CDI - relocated.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Containers of cooked sausage in walk in cooler with no date marks. CDI - PIC pulled and dated with thaw date as this product comes frozen.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. State approved allergen labeling not provided on cakes in the stand alone cooler unit. PIC advised that he had not been provided approved labels. No form of ingredient labels provided either. CDI- documentation as to approved allergen label discussed and documents reviewed with PIC. PIC was advised to contact owners as to receiving labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Couple of boxes of frozen goods on floor of walk in freezer upon initial walk through. CDI - Staff relocated boxes to shelves without being asked.

4-501.11 Maintain equipment in good repair. Gasket on low prep cooler badly damaged and hanging. Replace.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one on site with verification of food safety training. PIC John Corrente advised that manager with the required certification is not working during this shift. CDI- verbal correction as to requirement.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Mold on ice shield of large ice machine. CDI- PIC cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Foods in side by side prep cooler 2 and drawer not under temperature control. See chart for temperatures. CDI- PIC voluntarily discarded cheeses that had been in unit for the past two days. Items that were placed in unit just prior to lunch were removed and placed in walk in freezer for rapid cooling. Return by 6/22/15 to check for repair of prep cooler unit.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No ambient air thermometers provided in the two sided prep cooler unit and one additional prep cooler at the front counter area. PIC replaced thermometers.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. State approved allergen labeling not provided on cakes in the stand alone cooler unit. PIC advised that he had not been provided approved labels. No form of ingredient labels provided either. CDI- documentation as to approved allergen label discussed and documents reviewed with PIC. PIC was advised to contact owners as to receiving labels.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Single service cups and trays throughout facility not protected. CDI- verbal correction as to options for protection.

4-501.11 Maintain equipment in good repair. Damaged/ torn gaskets in cooler units. Repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. One cutting board at prep cooler heavily scarred. Resurface/ replace cutting board.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris and residue in hard to reach areas of shelving, interiors of containers, and gaskets of coolers. Cleaning is needed.

.6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Dried debris and single service items under shelving and hard to reach areas in dry storage and food prep areas. Cleaning is needed.

2-102.12 Certified Food Protection Manager - C. There shall be one person with a food safety manager certificate on duty at all times. Observed no SERVSAFE or equivalent. CDI by instruction.

.2-401.11 Eating, Drinking, or Using Tobacco - C. Observed an employee drink being stored on the food prep table. CDI- employee drink was moved to designated employee drink area.

6-301.11 Handwashing Cleanser, Availability - PF. Observed utensils inside the handwashing sink station across from the ice cream station. CDI- utensils were removed. CDI by instruction.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. All in use utensils shall be sanitized every four hours to prevent cross contamination. PIC stated that ice scoop is cleaned a couple of times a week. CDI by instruction.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be clean to sight and touch. Observed deep grooves in the cutting board at the cold holding prep cooler. R.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed all of the foods in the reach in prep cooler to be dated to be used by August. CDI by instruction.

4-901.12 Wiping Cloths, Air Drying Location - C. All wet wiping cloths shall be stored in sanitizing solution between uses. Observed several wet wiping cloths throughout the facility.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Observed wet stacking of the plastic food bins being stored on the dry dish rack.

2-102.12 Certified Food Protection Manager - C. Observed no SERVSAFE or equivalent. CDI by instruction.

3-304.14 Wiping Cloths, Use Limitation - C

4-501.12 Cutting Surfaces - C. Observed deep groves and worn surfaces on the cutting board on the cold holding prep table. Observed a wet wiping cloth on the food prep table. R.

An ANSI-accredited food protection manager shall be on-site at all times. Observed no SERVSAFE or equivilant. CDI by instruction.

An employee health policy shall be in place in order to prevent food bourne illnesses. Observed an employee health policy without the hours of exclusion for food bourne illnesses. CDI by instruction.

All food contact surfaces shall be clean to sight and touch. Observed sticky residue on the plastic containers in the clean dish area. CDI- dishes were properly washed and sanitized.

Food shall be protected from contamination while in storage. Observed multiple cake icing dispensers in the dry storage area open and exposed to potential contamination. CDI- the cake icers were placed in a plastic container with a lid.

All wet wiping cloths shall be stored in sanitizing solution when not in use. Observed two wet wiping cloths on the food prep table upon arrival. CDI- wet wiping cloths were removed.