EINSTEIN BROS. BAGELS #4042

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 EHS observed two carafe’s with creamer held on TPHC without proper time stamps. Food employee stated they were about to take them to the back, PIC stated they are placed on time at 7 and removed at 11. CDI - Food employee voluntarily discarded creamers. (1.5)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed numerous employees throughout facility preparing foods without proper hair restraint. REPEAT. (1)

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. EHS observed container on make line holding in use cloths soiled with food debris. CDI - PIC removed sanitizer bucket from service and instructed staff to switch out all containers of sanitizer. (0)

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. EHS observed missing grout in back floor of kitchen area. EHS advised to re-grout areas where missing to ensure floors are easily cleanable. EHS observed food debris beginning to accumulate in cracks. 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. EHS observed large amount of dust accumulating throughout back area of kitchen. Increase cleaning frequency to avoid accumulation. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed TCS items in make table 1 above 41F. PIC stated unit was repaired yesterday but thermostat was adjusted too low. TCS items observed over 41F: jalapeño cream cheese, country pepper cream cheese, sliced ham, sliced turkey, and liquid eggs. EHS observed cream cheese in plastic containers above fill line, country pepper cheese observed in plastic containers as well as metal pan creating two barriers. Sliced ham and turkey observed below fill line but above 41F. PIC stated temperature checks are taken in the morning prior to open. EHS advised to increase frequency of temperature checks and to potentially change the way the cream cheese is stored to see if that affects cold holding temperatures. EHS returned to make unit at the end of inspection after PIC adjusted thermostat. Ham and turkey observed at 41F but cream cheeses stated above did not drop in temperature. CDI - PIC removed all cream cheese above 41F and placed in walk in cooler to quickly cool. PIC removed liquid eggs to be cooled in walk in. EHS verified that these items were actively cooling in WIC after type up. REPEAT. (3) 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 EHS observed sliced tomatoes cooling in walk in cooler tightly wrapped with plastic wrap. After 30 minutes tomatoes no temperature change was observed. CDI - PIC removed plastic wrap for quick cooling. REPEAT. (1) 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed numerous food employees working front make line without proper hair restraints. (0.5)

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. EHS observed bucket of sanitizer containing wet wiping cloths being stored on prep counter next to ice bin and dump sink. CDI - PIC moved sanitizer to below dump sink. (0)

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. EHS observed in use utensils being stored in water at 110F. CDI - PIC removed utensils from water. REPEAT. (1)

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food handler touch soiled wiping cloth and resume handling RTE foods without washing hands. CDI-Food handler washes hands and changes gloves before returning to food prep. (-2)

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw shell eggs stored beside ground beef in cold drawer. CDI-PIC segregates eggs and ground meat. (-0)

10 DAY VR. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed large stacks of cutting boards and baking trays below back of house prep table soiled with spices and grease. Also observed container of lids stored as clean with grease and food debris. PIC takes lids to warewashing for re-cleaning. Remaining to be verified at 10 day VR.(-1.5)

10 DAY VR. REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese, deli ham, chorizo patty’s, and tubs of cream cheese between 43F-46F at fliptop unit. CDI- PIC voluntarily disposes of all items. Fliptop should be monitored to ensure it is capable of holding foods at 41F and below. PIC is to store food elsewhere or utilize TPHC as needed. EHS explained TPHC to PIC, provides procedure template, and temporary written procedures for use immediately, if needed. (-3) Template here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english

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 blue crystalline like substance on plate beneath clean dish rack. PIC states it’s believed to be a pesticide but is not certain. No such substance in its packaging was observed onsite. CDI- Unknown pesticide was voluntarily disposed of. EHS reminds PIC to use only approved pesticides, and they must be able to identity toxic substances in use at the facility. No pests or contamination to the food by the substance was observed. (-0)

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 TCS dressings cooling inside plastic bottles in front lowboy. EHS advises PIC to cool foods in the WIC, not lowboys or flip-tops frequently opened to prepare customer orders. CDI- PIC relocates dressings to WIC. (-0)

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in use utensils stored inside metal cup with 118F water. CDI- Utensils removed from water. (-0.5)

4-501.11 Maintain equipment in good repair. Observed many shelving units (clean dish rack, speed racks, back prep tables) with severe rusting and deterioration of metal or rubberized coating. Equipment which is no monger smooth and cleanable should be repaired or replaced at earliest opportunity. (-0.5)

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 heavy black residue on milk dispenser machines at self-service utensil and coffee area. EHS directs PIC to clean machines during inspection. Machines should be cleaned at a frequency to preclude accumulated residue and debris. (-1)

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed 4 metal storage racks at dumpster pad. Remove from premises or ensure they are picked up with routine waste removal at earliest opportunity. (-0)

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 dust and various debris on floors, walls, corners, outside surfaces of cold holding equipment, ovens, and vent covers in facility. Deep clean of equipment and surfaces is needed throughout facility. (-1)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed overstacked portion of sliced deli turkey in fliptop at 44F. CDI- PIC voluntarily discards top layer and states they will not overstack going forward. (-1.5) 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sliced cheese in fliptop 2 with unknown prep date and no date mark label, and multiple containers inside WIC dated with an expiration of 07/09. CDI- PIC voluntarily discards cheese and items dated 07/09 in the WIC. EHS advises the PIC to reaffirm proper date marking procedures with staff. (-1.5) 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many fruit flys in back kitchen area. Increase frequency of pest control visits. (-0)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed large cutting board at prep table beside veg wash sink with deep scoring. Resurface or replace. (-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 build up of food debris on top of coffee-area lowboys and cold drawers. Increase cleaning frequency of equipment non-food contact surfaces. (-.05)

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 of dust and debris at wall beside knife strip, shelving for canned goods, and ceiling tiles. -REPEAT- (-1)

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. EHS observed no written document for TCS foods on TPHC. CDI EHS gave document to PIC to list TCS foods on TPHC. -1.5 points TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. EHS observed flip top lid in need of repair. -.5 points Repeat

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. EHS observed open doors on dumpsters. CDI doors were closed. -0 points

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. EHS observed dust and build up on AC vents and ceiling tiles throughout facility. Points were not escelated Repeat -.5 points

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 TCS foods in far right cream cheese flip top cooler and low boy such as onion and chive, garden vegetable, and strawberry cream cheeses and capers at 44-50F in unit. Internal temperature of unit was observed at 46F. After 30 min, ambient temp in reach-in had dropped to 40. CDI-PIC removed items from prep reach in unit and placed in walk in cooler. Items in top pf prep unit were kept and placed on temporary TPHC. Discarded at end of shift. -REPEAT VIOLATION- VERIFICATION REQUIRED IN 3 DAYS. This is 3rd consecutive inspection in which a cold holding violation has been noted. If violation persists, permit action may be taken or risk control plan implemented.

6-501.111 Keep the premises free of insects, rodents, and other pests. A few small flies observed throughout facility. Keep working to prevent and eliminate pests.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloths held in QAC sanitizer at espresso station. Wiping cloths were not fully submerged in sanitizer and sanitizer was registering 0ppm on test strip (sanitizer dispensing at proper concentration at 3 comp sink and in other wiping cloth buckets). Recommended that wiping cloths used for espresso wand/station be kept in the red sanitizer buckets so it is easier to have the cloths fully submerged.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed some single use coffee cups in countertop organizer with some residue on lower half of cup stack. Keep cups protected with plastic covering to protect from contamination.

4-501.11 Maintain equipment in good repair. Right prep unit flip top and reach-in in need to adjustment and repair.

5-501.111 Keep storage areas and bins for waste in good repair. Observed refuse dumpster with holes along bottom edge of receptacle due to rusting. Replace dumpster to prevent pest harborage and leaking.

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 heavy buildup on ceiling tiles in bagel baking area prep room and over dish washing area.

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 TCS foods in far right cream cheese flip top cooler and low boy such as onion and chive, garden vegetable, and strawberry cream cheeses and capers at 46F in unit. Internal temperature of unit was observed at 46F. PIC All items were placed into unit at 10am. CDI-PIC removed items from unit and placed in walk in freezer. Within 30 minutes internal temperature of unit was 39F. PIC stated unit may have been in defrost. REHS recommended PIC to adjust defrost setting so temperature of TCS foods do not go above 41F. -REPEAT VIOLATION-

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 2 unlabeled working containers of spices in shakers near toaster and warmers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers and plastic cream cheese containers being stacked wet at clean dish rack. -REPEAT VIOLATION-

5-205.15 Maintain a plumbing system in good repair. Observed large puddle at side of walk in cooler near drink boxes. Repair leak

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 3 cartons of liquid eggs in low boy and flip top cooler holding at 45-46 as well as all items in reach in cooler nearest drive thru window such as cartons of half and half cold holding at 45-47F. The internal temperature of the reach in cooler read 45F. PIC stated cartons of egg whites were recently moved from walk in cooler into low boy and flip cooler and could have gone out of cold holding during the process of restocking items into low boy and flip top coolers. PIC relocated all liquid egg cartons from low boy and flip top cooler and placed them in walk in cooler to rapidly cool. PIC also relocated half and half to walk in cooler and will not use reach in cooler to cold hold TCS items until unit has been serviced and maintains below 41F. VR-a verification visit will be conducted within 3 days for reach in cooler.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees prepping and handling food items without the use of hair restraints.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans being stacked wet at clean dish rack.

5-203.13 Provide at least one service sink or curbed cleaning facility for cleaning of mops and disposing of mop water. Observed faucet leak from spout at 3 compartment sink. Repair

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. Employee health policy doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee health acknowledgement form to properly inform food employees.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed bananas and cucumbers above RTE burrito mix and hash brown mix. CDI-PIC rearranged storage order.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed Almond milk in RIC without date mark. PIC stated almond milk was opened yesterday and must not have been properly dated. CDI-PIC backdated almond milk with yesterdays date. No point escalation due to noticeable improvement. -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 buildup on RIC and WIC gaskets and debris on and inside of flip coolers. -REPEAT VIOLATION-

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 open milks in the reach in cooler that were date marked 7-12. PIC stated that the milk is dated with the expiration that is on the jug, instead of when milk is opened by facility. PIC stated that milk was opened 07-01-2021. CDI-milk was correctly dated and EHS told PIC that it was good for 7 days. Also advised PIC to only date the milk once it has been opened to avoid confusion. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed turkey cooling in the flip top unit that was prepped 20 minutes before EHS arrival. Turkey was above 41F and was also highly stacked. CDI-turkey was taken to the WIC to rapidly cool and was portioned out.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloths not being held in sanitizer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on the gaskets of the reach in coolers cleaning needed. Inside of reach in doors need to be cleaned as well.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed chorizo sausages, sliced cheddar cheese, and salsa maintaining temperatures 43F-45F. CDI - All items voluntarily discarded. ***This is the 5th consecutive inspection with a cold holding violation. RCP issued.*** VR to be done by 2/15/21.

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 strawberry cream cheese, onion and chives cream cheese, garden veggie cream cheese, sliced ham, and half-n-half not date marked. Items were opened yesterday. CDI - Items 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 Observed 3 containers of sausages dated with discard date 2/4, cooked eggs 2/3 and 1/29, hashbrowns 2/3, opened skim milk 1/28, salmon cream cheese 2/3, and smoked salmon 2/4. Facility dates with discard dates. Skim milk dated with manufacturer's expiration date. CDI - Skim milk was opened yesterday; label changed. All other items voluntarily discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees not wearing hair restraints. No signature needed due to COVID-19 guidelines.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed lack of control of PIC duties when it comes to cold holding. PIC stated WIC was left open for 30 minutes during delivery and noticed WIC warm up, but didn't make sure the WIC cooled back down quickly, leaving the WIC at 47F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed garlic cream cheese and jalapeno cream cheese in prep top unit, as well as half-n-half, milk, and cream cheese WIC 2 maintaining temperatures above 41F. Ambient air temperature of WIC 2 was 47F in the beginning of inspection and is still 47F now. PIC stated facility just had a delivery this morning. CDI - Garlic cream cheese and jalapeno cream cheese voluntarily discarded. All items in WIC 2 were sent to WIC freezer immediately and immediately dropped to 43F in less than 10 minutes. VR to be done by 9/24/20.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer in facility. VR to be done by 9/24/20. No signature needed due to COVID-19 guidelines.

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 food employee wash hands and dispense paper towels with bare hands. CDI - Educated employee about proper handwashing procedure. Employee immediately rewashed hands and dispensed paper towels with elbow.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed several items in prep top units maintaining temperatures above 41F. See chart above. The sliced turkey and sliced ham were maintaining proper temperatures on bottom but not on top due to overstacking. CDI - The pork sausage and sliced pepperjack cheese were voluntarily discarded. All other items taken to WIC to cool.

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 2% milk, skim milk, half-n-half, and other creamer placed on time control on self-service counter. Each item is time stamped for 4 hours, but there are no written procedures. CDI - TPHC template provided to PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed several TCS items above 41F in prep top unit, reach-in unit, and WIC #1. CDI - The chorizo patty and sliced ham in prep top unit were prepped this morning; items were voluntarily discarded. The raw shell eggs were over-stacked (51F on top and 41F on bottom); eggs above fill line were taken to WIC #2 for cooling. The half-n-half was taken out to make a drink and was left out for some time; item was taken to WIC #2 for cooling. Both outside and inside thermometers of WIC #1 were reading 50F. All WIC #1 TCS food items were voluntarily discarded, including bottles of tomato basil spread and mayonaise. PIC called maintenance and will not store food until repaired. VR to be done by 09/12/19.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several dried goods (sesame seeds, sugar, etc) not labeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needing to be done on all equipment (interior and exterior of reach-in units, floor of freezer, bottom shelving of prep tables, microwaves, etc.)

5-205.15 Maintain a plumbing system in good repair. REPEAT. Observed leaking in cabinet underneath coffee station. PIC has placed a bucket to catch water inside cabinet. Cabinet has major stains due to leakage.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster side door opened. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed ground around dumpster littered with several bagels and several stacks of crates.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed large plastic container of employee items stored on top shelf of WIC above customer food.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior of ice machine with black build-up on and under detaching caulking and on upper portions of bin portion. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Utensils observed soaking in sanitizing bay of 3-comp sink were in a solution registering 0 ppm quat. CDI- new bag of KayQuat supplied to sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found several TCS foods above 41F in prep units. Refer to temperature chart. CDI- items moved to walk-in coolers for rapid chill. Future violations of food in holding at more than 41F will result in deductions of points on inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found portion fruit cups not date marked. CDI- cups voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Observed tightly covered stacked rolls of sliced ham cooling in walk-in at 44 F. Observed tightly covered cheese mix at 50 F in walk-in. Over one hour later items had only cooled 1F each. Refer to temperature charts. CDI- items spread on trays for rapid cooling.

4-501.11 Maintain equipment in good repair. Observed rusting and corroding shelving in front walk-in cooler.

5-205.15 Maintain a plumbing system in good repair. Prep sink in kitchen has a failed seal at sink drain. Call made to plumber.

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. Splash guard at handsink in front service area detaching. Caulking at handsink not smooth and cleanable. Caulking at 3-comp sink not smooth and cleanable. Detaching and missing base tile in kitchen.

2-301.14 Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles, P. Observed employee doing several tasks contaminating hands such as working at drive through window and cash register. Employee then picked up several single service cups sitting on counter, touching the inside and rims of all the cups. CDI- Employee was directed on when to properly wash hands. Contaminated single service cups were discarded. Employee washed hands. REPEAT VIOLATION.

6-301.14 Handwashing Signage. Observed handwash sign at back handsink has been torn down. Only a small portion of the sign still remains. If handwashing signs fall or get removed they must be replaced. CDI- EHS provided facility with handwashing sign today.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. Observed unwashed lemons in cardboard box stored above ready to eat foods in walk in cooler. Rearrange these products. as

4-602.11 (C) Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed knives that are used to cut sandwiches with TCS foods such as deli meat and eggs are not cleaned every 4 hours. PIC stated knives are normally washed a couple times a day. Facility has been open since 5:30 A.M. and has not cleaned knives since they have been open. Ensure knives are washed, rinsed, and sanitized at least every 4 hours. CDI- Knives were taken to ware washing to be washed, rinsed, and sanitized.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two sanitizer buckets with no identifying label. Be sure when label is no longer legible to re-label containers. CDI- PIC properly labeled both containers.

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 deli ham in prep top cooler at 56F. Ham had been on counter when inspection started being portioned by food employee. Food will not properly cool in a prep top cooler. These units are designed to hold temperatures. CDI- Ham was moved to walk in cooler for rapid cooling.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees with no hair restraints. Food employees must wear hair restraints while working with food, utensils, and equipment. REPEAT VIOLATION.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of several utensils. Ensure utensils and equipment air dry before stacking.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed significant food debris in reach in units, gaskets, shelving, sides of equipment, etc through out establishment. Detailed cleaning needed throughout facility. Fans in both walk in coolers and walk in freezer have significant dust build up. Make sure to increase cleaning frequency. 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 cleaning needed on floors and walls throughout facility. Clean more frequently to avoid accumulation of dust and debris on floors and walls. REPEAT VIOLATION.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking. Observed employee drink stored on prep counter next to donuts being prepared. Observed employee cell phone and wallet stored on top of container of food in prep area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed food employee coke bottle sitting on food preparation surfaces beside single service and over food ingredients. CDI Drink was relocated. Make sure to store in a manner where contamination will not occur. **Hand washing as well; are food employees drinking out of container then continuing to make food?**

2-301.14 Wash hands after activities that contaminate them. -P 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee handling money at cash register then proceed to don gloves for working with food. CDI Food employee stopped and directed to wash hands. Observed food employee wearing gloves picking cardboard off floor then moving to back door; come back to food preparation station remove gloves and then proceed to don new gloves. CDI Food employee stopped and directed to wash hands due to change of task. REPEAT

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pan of chicken date marked for discard on 2/3. CDI Product was discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed at time of inspection creamers marked for 10 am. Observed cheese bagels not marked for TPHC at time of inspection. Observed containers of butter marked for discard at 10 am. CDI Creamers and butter were discarded. Food employee marked bagels during inspection. IF seen in next inspection, product will be required to be discarded and not back marked.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed truck delivery on the flooor; PIC stated product was delivered at 3:45 am. Make sure to put food up on in a timely manner.** Observed food employee working with making donuts and bagels in back room with boxes on the floor. Make sure to keep food off the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed all food employees not wearing appropriate hair restraint. Observed food employee wearing ring that is not plain; had a stone/diamond in it. Make sure food employees remove all jewelry and have on appropriate hair restraints. REPEAT

4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of replacing/resurfacing due to no longer able to clean effectively and sanitize. Make sure to keep in good repair. REPEAT. Observed damaged gaskets on milk reach in unit by coffee pots and milk reach in unit by espresso machine. Make sure to keep in good repair. REPEAT Points not escalated; last opportunity to fix gaskets and cutting boards. If seen in next inspection; full points will be deducted.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed significant food debris in reach in units, gaskets, shelving, sides of equipment, in walk in cooler on racks, nonfood part of soda machine, etc throughout establishment. Make sure to increase cleaning frequency.

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 dust on ceilings over food preparation on line, back room and on wall by back hand sink. Observed debris and build-up on walls in front of three compartment sink, back area of bagel station etc. Make sure to increase cleaning frequency. REPEAT

2-301.14 Wash hands before donning gloves and between gloves uses. -PObserved food employee changing task and removing gloves; don new gloves withot washing hands. CDI Food employee directed to wash hands. 2-301.14 Wash hands after activities that contaminate them. -P Observed food employee scratching/rubbing head then proceed to touch/stock single service cups. CDI Food employee stopped and directed to wash hands.

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 cookies in grab and go area not marked with any labeling. VERIFICATION REQUIRED.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2-3 food employees when arrival not wearing hair restraints. Make sure food employees wear hair restraints when performing food preparation. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing a ring with a diamond/stone in it. Make sure food employees remove jewelry other than a plain wedding band when performing food preparation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking on clean baseboards of eqipment. Make sure to air dry. REPEAT Points not escalated due to minor wet stacking. *If seen in next inspection, points will be deducted.**

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards are not longer able to be cleaned/sanitized properly. Make sure to replace. REPEAT. 4-501.11 Maintain equipment in good repair. Observed split gasket on milk cooler in front of coffee station and observed split gasket on milke reach in cooler near drive throgh window. Make sure to keep in good repair. REPEAT.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Parts of ware washing shall be cleaned prior to use, every 24 hours, or as often as accumulation occurs. Observed food debris on clean base board where equipment/utensils are air drying. Make sure to clean prior to use.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. Make sure to keep closed. REPEAT Points not escalated due minimal risk.

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 dust on ceilings over food preparation on line, back room and on wall by back hand sink. Make sure to increase cleaning frequency. REPEAT

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over ready to eat foods. CDI Directed PIC to rearrange unwashed produce to avoid contamination; will rearrange shelving.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on pans deemed as cleaned. CDI Items taken to ware washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two containers of butter reading above 45 degrees. CDI Butter discarded. Offered PIC to use TPHC for butter if want to keep not in cold holding parameters.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two jugs of fat free milk dated marked 5/22. CDI Milk discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed container of ham not date marked. CDI Ham able to be back dated.

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 gourmet bagels time stamped for 12 pm; still be sold. CDI Bagels were discarded. REPEAT VERIFICATION REQUIRED.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets of quat ammonium reading less than 100 ppm. CDI Buckets were changed out to concentration of 200 ppm of quat ammonium.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking; make sure to spread out to allow to air dry to ensure sanitizer works effectively.

4-501.11 Maintain equipment in good repair. Observed split gasket on milk reach in unit and bagel sandwich preparation area. Make sure to keep in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed all cutting boards in need of replacing; gouged marks. Make sure to resurface/replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris in reach in units on bagel line and gaskets. Make sure to increase cleaning frequency.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed dumpster lids open. Make sure to keep closed. Observed significant debris/litter on concrete. Make sure to keep 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 dust on ceilings over food preparation areas. Make sure to keep clean. 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 out in walk in freezer. Keep in good repair.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pepperoni, spinach, and lettuce above 45F in prep top. CDI items moved for cooling.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed no time stamp for gourmet bagels and no written procedures for gourmet bagels and milks on counter. CDI TPHC procedures provided and time stamp written. TPHC forms provided. Verification required.

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 tomatoes and bowls of mixed fruit that were tightly covered while cooling. CDI items uncovered.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer inside front prep unit.

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 chocolate chip cookies for grab and go without any labels and no ready information about allergens. Verification required.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee making sandwiches without a hair restraint. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee making baked goods with a watch on.

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 sanitizer buckets with wet cloths at 100ppm and below and sanitizer bottle says 200-500ppm. CDI buckets changed.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed PIC with knowledge but employees without knowledge of health policy. CDI EHP handouts given. Go over polic to ensure employees are aware about the reportable illnesses, symtoms and exposure.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine soiled with black debris. CDI

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 facility holding milk and bagels with TCS foods prepared in house with time stamp but no writen procedures. CDI TPHC form provided.

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 wet wiping cloth soiled with debris and sanitizer buckets with a low concentration. CDI buckets changed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed facility with soiled racks in walk in unit and vents in bathrooms and walk in units. Repeat. Suggest cleaning or getting new racks.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed water at handwash sinks less than 100 degrees PIC stated outside company required water to be turned down. CDI PIC adjusted water temperature to above 100 degrees. Advised to leave there or facility would be in violation of NC Food Code. Repeat violation.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letter on site at time of inspection . CDI PIC obtained parasite letter by end of inspection. -0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards at prep lines in need of resurfacing or replacement.

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

5-202.12 Provide at least 100F water at handsinks.-Pf Observed hot water at handsinks had all been turned down to 87F. PIC stated that previous inspection by outside company observed temperature too hot and required it be turned down. CDI - PIC raised temperature on all hand sinks to above 100F.

. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed interior of ice machine and underside of juice dispenser near nozzle soiled. CDI - cleaned during inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two damp wiping cloths left on counter tops.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board used on right prep cooler was starting to show deep cuts. Resurface or replace soon.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan covers inside walk in cooler leading to walk in freezer were covered in dust.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed very dusty vent covers and some areas of the ceiling and the walls which were very dusty also. Clean more frequently.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Ice in handwashing sink from drink being dumped. CDI - Ice melted down, handsink cleaned and sanitized.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Dark build inside ice machine at corners of ice chute; build up inside of tea nozzles. CDI - Both cleaned durnig the inspection. 4-501.114 Maintain sanitizer at correct concentrations. -P Quat sanitizer tested at 100ppm; sanitizer concentrate container empty. CDI - PIC replaced sanitizer concentrate and remade all buckets of sanitizer; verified via test strips.

General Comment4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some food pans wet stacked and stored as clean.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed cut melon fruit medley cups not date marked. CDI- date marked

3-501.19 Time as a Public Health ControlRules require proper written procedures be followed when used to protect TCS foods using TPHC. Observed no properly written procedures for TPHC on the milks at self served bar, 6 cheese, spinach and chili cheese bagels.CDI- template given and initiated

3-602.11 Food LabelsRules require proper labeling of all packaged foods accessible to patron self service. Observed donut holes and multiple cookies with no or improper labeling.VR