EINSTEIN BROS. BAGELS #6137 - CONCOURSE E

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - Metal Container and Slicer with dried food debris stored clean on clean dish rack. *CDI - PIC placed items into 3 compartment sink to be washed, rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. *Observed - 2 red Squeeze Bottles of caramel sauce and chocolate sauce without labels to easily and properly identify substances within. *CDI - PIC labeled items.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- *Observed - Plastic container stored in basin of handsink. *CDI - PIC removed container.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Chicken Salad above 41F in Flip Top Unit. *CDI - PIC voluntarily discarded item. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Spray bottle containing chemical without label to probably identify substance within. *CDI - PIC voluntarily discarded item.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - Cut Lettuce, Smoked Salmon and Sliced Tomatoes cooling with little change in temperature. *CDI - PIC rearranged WIC to place items closer to WIC Fan and removed lids and suran wrap to allow an improved cooling rate. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - Slicer with food residue stored clean and multiple metal containers stored clean with sticker residue. *CDI - PIC placed items into 3 compartment sink to be washed rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Sausage patties in HH Station below 135F, see temp chart for details. *CDI - PIC reheated items to 170F before placing them back into HH Station. 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 .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. *Observed - Sanitizer bucket stored directly on the floor under prep sink in back area. *CDI - PIC refilled sanitizer bucket and placed it onto a lower shelf.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employee cellphone stored on open box of to-go lids. *CDI - PIC removed item.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Multiple personal drinks stored on shelf in WIF. Store drinks in a designated/segregated area.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer recorded at 0ppm K84. Dispensing at 0ppm. Facility called EcoLab for repair and arrived on site and repaired. REPEAT 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

3-501.15 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 Sliced deli meats cooling in WIC with lid on bin. CDI - Unwrapped and moved to sheet tray. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat dispenser not dispensing K84 Quat correctly. Facilty will make manually and call EcoLab for repair. EcoLab arrived on site and repaired. CDIO 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

3-501.15 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 Smoked salmon, fruit cups, deli meats all cooling incorrectly. CDI - Unwrapped, brought to WIC for proper cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese slices in prep top above 41F. CDI PIC voluntarily discarded. REPEAT Points not escalated due to improvement in cold holding temperatures. Only 1 TCS food out of temperature today. 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 .

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 with stone wedding ring on her hand. CDI PIC educated employee and she removed ring

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 single service cups next to cash register unprotected. CDI EHS educated employee and she put cups back in the plastic.

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 the inside of both microwaves peeling and paint chipping. They should be replaced asap.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed inside of front reach in cooler with large amount of ice buildup and food debris on the bottom. REPEAT

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed WIC unit out and PIC stated that unit has been out for a week. PIC did not report findings to DM. EHS educated PIC and unit has been repaired. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods in WIC and Prep unit above 41F. CDI PIC voluntarily discarded all TCS foods. Ambient air in Prep unit is 44F and ambient air in WIC is 48F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed WIC and Prep unit not maintaining TCS foods at 41F or below. PIC stated that they noticed WIC not holding temperature about a week ago. Ambient air in WIC is 48F. Maintenance arrived at facility during inspection. Freon added to unit. Ambient air is 39F

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean inside of bread Reach in cooler.

5-205.15 Maintain a plumbing system in good repair. Observed hand washing sink leaking at pipe underneath. Employee stated that they use dump sink to wash their hands. CDI PIC Maintenance repaired during inspection today.

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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed marinara sauce in the reach in cooler that was not date marked. CDI-marinara was date marked correctly.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed ham cooling while wrapped and while covered with a lid. CDI-lids were removed from the ham to allow them to rapidly cool. REPEAT

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

4-501.11 Maintain equipment in good repair. Observed sanitizer pump for 3-comp sink not working. PIC stated that they either use bleach or they pour the quat solution into the sink. Sanitizer was at the correct concentration when poured.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed fruit cooling while covered with a lid. CDI-lids were removed from fruit cups to allow them to rapidly cool.

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

4-501.11 Maintain equipment in good repair. Observed lid on flip unit to be broken.

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 employee food on shelving above fruit cups and lemonade. CDI-drinks were discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken and tomatoes in walk in cooler at 43 and 46 degrees. Ambient temperature of walk in cooler at 46-47 degrees F. CDI all tcs items moved to alternate refrigeration chicken at 46 degrees discarded. Verification required.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit in need of replacement and walk in cooler in need of service or repair.

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 wall damage at can wash near three compartment sink .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed sliced tomatoes and chicken salad that had 2 degree temperature change from 25 minutes. CDI- items were placed in shallow containers and allowed to chill.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced tomatoes and chicken salad cooling in deep, plastic, covered containers. CDI- items were placed in shallow, uncovered containers, and allowed to cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were seperated and alllowed to air dry. REPEAT (full points).

4-501.11 Maintain equipment in good repair. Replaced torn gasket on refrigeration unit near tea urns and front counter.

2-101.11 PIC shall be present during all hours of operation. -PF No one currently working at facility has passed an ANSI accredited test.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were seperated and allowe to air dry.

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 several containers that were cracked stored at 3-comp sink. Facility stated that they are trying to use the metal containers as much as possible. CDI- PIC discarded containers. REPEAT (half points taken since containers were not currently holding product).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean interior on cabinets located near front counter. Clean dust from hood screens above oven.

2-102.12 Certified Food Protection Manager - C No one in facility has proof that they have passed an ANSI accredited test.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employees remove gloves, place hair restraints on head, put on gloves, and begin to perform food prep without washing hands. CDI- Employees were educated on proper handwashing. Employees removed gloves and washed hands. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employees wash hands and cut off nozzle with bare hands. CDI- Employees rewashed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed mops and broom handles blocking the hand sink near 3-comp sink. CDI- Items were removed. 6-301.12 Hand Drying Provision - PF There was not any paper towels at hand sink near front counter. CDI- PIC placed paper towels at hand sink.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at prep station with stains and deep grooves (needs replacing). 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 several plastic containers that were cracked and in bad repair. CDI- containers were discarded. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean interior of cabinet underneath hand sink near front counter.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk on counter that was 52 F. CDI- Milk was placed in cooler and allowed to chill. Half points taken since improvements were made to the prep cooler to maintain 41 F and below. Container of chicken salad from three days ago was 43 F. CDI- PIC voluntarily discarded product into trash.

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 cut cantaloupe and tuna salad that were cooling at proper rate, but were tightly covered. Uncover or partially cover items while cooling. CDI- Items were uncovered.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single-service containers stored on the floor in back storage room.

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 several plastic containers that were cracked and in bad repair. CDI- containers were discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items on right side of flip top unit cold holding above 45F. VR Items were temporarily placed on TPHC, while maintenance arrives. Items are labeled with time TPHC starts and the time TPHC ends.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed TCS foods labeled with prep date of 8/31. PIC stated tcs foods such as cut tomatoes, cut lettuce, chicken salad and other TCS foods, were prepared on 8/30 not 3/31. Ensure TCS foods are labeled with correct date mark. CDI, items correctly labeled during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed coffee stored on the floor in walk in cooler.

4-501.11 Maintain equipment in good repair. Observed flip top unit unable to hold tcs foods at 45F or below.

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

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce (melons, tomatoes) stored above RTE cream cheese, packaged fruit in walk-in cooler. CDI unwashed produce moved to approved location.

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 container of hot dogs date marked with a discard date of 9/22/17' 7 days past holding allowance. CDI hot dogs discarded.

NO POINTS DEDUCTED 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed small container of salt not covered exposed to contamination in back kitchen area.

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (inside stand up freezer, shelving throughout, holding containers in back kitchen area). (points not doubled due to improvement in area).

REPEAT 2-402.11(A) Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed staff in need of hair net while working with exposed foods.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. ( inside surfaces of stand up freezer).

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed some items in prep cooler holding above 45F. CDI: Items rapidly cooled and cooler turned down. All out of temp foods at 45F or below by end of inspection. REPEAT VIOLATION

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 employee cover lettuce above 45F and go to place it in the cooler. CDI: Employee directed to open cover slightly in order to provide venting.

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

4-501.11 Maintain equipment in good repair. Observed gasket damaged on prep unit.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFM on site today during inspection.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employees donning gloves with no handwashes. Some employees began shift with no handwash. CDI: Discussion with PIC about the need for good handwashing. Employees directed to wash hands between glove uses and whenever leaving thier work station.

|3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed front flip top cooler not holding food at 45F or below. CDI: Items were placed on time temporarily until maintenance could come and fix the issue. PIC stated that they have been having issues with this cooler and maintenance has been out 3 times recently to try to fix it. REPEAT VIOLATION. VERIFICATION REQUIRED

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce prepared yesterday (12/28) holding above 45F in WIC. Cold air was not reaching the lettuce due to placement of product. CDI: Lettuce discarded. Plans of moving and charting temperature for the product from prep to cool in WIC was discussed with PIC. Observed cooked mushrooms, cooked spinach, salmon, and ham holding above 45F in front prep cooler. Items had recently been placed in cooler. CDI: Products allowed to rapidly cool in WIC. Unit turned down.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tuna salad made during inspection going to cooler at 71F, tightly wrapped. CDI: Product vented and placed in cooler. REPEAT VIOLATION

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thermometer on site was not thin probe to temp thin foods such as lettuce and tomato. VERIFICATION REQUIRED.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with ring containing stones prepping sandwiches.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed one crate of SS items directly on floor at drink station. CDI: Items lifted off of floor.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Equipment shall be used for its intended use and certification. Observed grab and go items made on site in pepsi cooler that states it is to be used for "prepackaged and bottled products only". CDI: Products moved to WIC. REPEAT VIOLATION 4-501.11 Maintain equipment in good repair. Observed grab and go cooler holding at 50F, no food in it. Maintenance is to work on it 12/30. Observed one door freezer holding at 95F, no food in it. Maintenance is to work on it 12/30. Observed ice container for drinks with damaged plastic lid. Obtain new lid that closes and protects ice completely.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy amount of food debris in back kitchen 2-door freezer. REPEAT VIOLATION.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed one hole in wall where PIC states a hand sanitizer dispenser used to be. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed missing floor to wall juncture tile/baseboard near one door freezer.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Box of unwashed fruit stored on speed rack over sandwiches and salads that are packaged in the facility. CDI- Operator David Harris advised as to rule requirement.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P. Utensils and containers being placed in sanitizer at 3 comp sink. Employee filled sanitizer compartment, but large items on top were not able to be completely submerged into sanitizer. CDI- verbal correction; sanitizing method corrected.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Sausages at prep line not under temperature control. See chart for temperatures. One side of hot hold unit observed to be turned off. CDI- Operator voluntarily discarded sausage and turned holding back on.

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 . Two containers of sliced tomatoes sliced today tightly covered during the cooling process. CDI- method corrected. See chart for temperatures.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Large stack of more than five plastic containers tightly stacked while wet. CDI- verbal correction. Operator advised of limited space, discussed options for air drying.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Facility can opener is not NSF/ANSI. Provide NSF can opener.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris and residue in prep cooler gaskets. Cleaning is needed.

Maintain food contact surfaces properly wash, rinse, and sanitized. Observed mol dbuild up on inside walls of ice machine. PIC instructed to clean. Also observed several stickers remaining on food pans stacked together as clean. Remove all sticker residue as the outside of one pan is touching the food contact surface of another when stacked.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils

Maintain proper cooling methods to facilitate rapid cooling. Observed cooked asparagus in walk in cooler at 60-70F degrees covered with lids and plastic wrap. PIC stated that employee had cooked product and placed into cooler within the previous hour.3-501.15 Cooling Methods

Maintain sleeves pulled up on single service cups to protect lips of cups from contamination. Observed pulled down on most sleeves.4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing

General Comment- Observed drain backing up into kitchen during inspection. Maintainanence called.