CENTRAL COFFEE CO

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 interior bottom surface of reach-in freezer. Recommend increased cleaning frequency.

5-205.15 Maintain a plumbing system in good repair. Observed leak at faucet of bathroom hand washing sink. Repair.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at the facility. PICs present are all scheduled to get re-certifications via ServSafe. Ensure there is a CFPM present during all hours of operation. REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one employee wash hands at the handsink then turn faucets off without using a protective barrier. CDI: PIC educated and employee re-washed their hands.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed carafe of milk in customer self-serve area time-stamped with start time of 6:00AM. EHS's observation was past the alloted 4 hour window. CDI: PIC dumped out contents of carafe and refilled with new carafe with new start time.

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 under-counter cabinet missing door at coffee station, directly underneath an ice bin and dump sink, exposing unsealed wood. PIC stated they are in the works of having this sealed so that surfaces are smooth and easily cleanable.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at the facility during time of inspection. Ensure there is a CFPM present at all times. REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a bag of unwashed zucchini stored on top shelf inside the RIC, above multiple jugs of milks/half & half/other RTE food items. Ensure correct storage order is being followed to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. Observed missing door underneath the counter at coffee station, exposing the unsealed wood surfaces. Repair/obtain missing door so that all exposed surfaces subject to moisture are smooth and easily cleanable.

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 interior kickplate of ice machine accumulating with black residue. Increase cleaning frequency to prevent contamination.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug in shared dumpster. EHS advised PIC to contact Waste Connections to have drain plug replaced. REPEAT VIOLATION.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the facility during time of the inspection. PIC present stated that his ServSafe expired last year, but is planning on getting re-certified. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed a food employee who had stepped outside, enter the front coffee area and start engaging in handling utensils and equipment without washing their hands. CDI: PIC educated food employee and employee properly washed their hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two sticks of unsalted butter stored on a counter at room temp. Observed a carafe of half and half stored at the customer self-serve counter at room temp. PIC stated that neither of these are held on TPHC, and was not aware that they were required to be. PIC stated that he took the sticks of butter out about an hour prior, and the carafe was taken out of the RIC and placed at room temp at 5:45AM this morning. EHS explained the difference of rules between salted and unsalted butter held out at room temp. CDI: EHS provided PIC with TPHC form to fill out while EHS was on-site to be able to hold both TCS food items out at room temp for up to 4 hours, and PIC time stamped both food items to not surpass the 4-hour window. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points today since only two TCS food items were observed as a cold holding violation, and all TCS food items inside all cold holding units were temping at proper temps. If observed as a repeat violation during the next routine inspection, then EHS will deduct full points. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug in the shared dumpster. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting points today since dumpster area was observed to be maintained clean and PIC stated that the store next door who they share the dumpster with, is contracted with the waste company. EHS advised letting the operator next door know to contact "Waste Connections of Carolinas" to have drain plug replaced.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed soiled ceiling tiles in kitchen. Increase cleaning frequency.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw egg mix for quiches was stored on shelf above ready-to-eat foods in reach-in cooler. Raw animal foods must not be stored above ready-to-eat foods. CDI - Food storage order corrected during inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Container of ham in reach-in cooler measured 46F. PIC stated it was taken from upright cooler that stopped working this morning. TCS foods must be held at 41F or less. CDI - PIC discarded ham. 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 .

4-501.11 Maintain equipment in good repair. Replace torn gasket on milk cooler door. Repair/replace cabinets/laminate that is damaged in front. Upright cooler in back is not functioning and establishment is waiting for technician to arrive later today to repair it. Establishment has already discarded all the food from the unit and it was not in use at start of inspection. 0 pts.

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 cabinets and inside coolers. Clean these area more frequently. 0 pts.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing on dumpster. Replace missing drain plug. 0 pts.

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. Floors are not easily cleanable. Reseal floor so it is easy to clean. Wall damage above 3-compartment sink needs to be repaired. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 food employee preparing food with no beard restraint. Food employees must wear hair restraints. REPEAT

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. Some wall damage behind 3-compartment sink. Repair/repaint wall where damaged. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee must have ANSI food protection manager certification during all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Employee observed making bleach sanitizer at 3-compartment sink and handling concentrated bleach bottle. Employee then went to making coffee drinks without washing hands in between. Also, employee observed cracking raw eggs with gloved hands. Employee then handled plate to put cooked egg on without washing hands in between. Employees must wash hands after handling raw animal foods and before handling clean utensils. CDI - Employees educated on hand washing and washed hands upon request. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 1 container of sausage in reach-in cooler was missing date label. TCS ready-to-eat foods must be labeled with prep date. CDI - Employee placed yesterday’s date on container. // 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 1 container of sausage was prepared on 8-28 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded sausage. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 employee observed preparing food with no hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. REPEAT

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. 2 bags of towels observed on floor. Store clean linen at least 6 inches off the floor. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gasket present on reach-in cooler door. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee beverages observed on prep table. Do not store employee personal items where food is prepared.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer solution at 3-compartment sink measured less than 150 ppm quat. Quat sanitizers shall be 150-400 ppm. CDI - PIC emptied solution and put 200 ppm solution in sink vat. // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Shield of ice machine has minor black buildup on it. Clean shield more frequently. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. PIC preparing food with beard and no beard guard. REPEAT

4-501.11 Maintain equipment in good repair. Replace torn gaskets present on milk cooler door and on upright cooler doors. 0 pts.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC lacks food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight black build up on white plastic in ice machine. Needs more frequent cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked spinach mix containers holding from 42-48. PIC stated door was open for about 5 min to restock. Bottom container was 48F. CDI PIC voluntarily discarded container with temp of 48F. Allowed other containers to cool rapidly unsure if from door being open or having an area in RIC that is not holding properly, shell eggs next to it were holding right at 45F, cut ham was at 48F but had just been out for a period of time to make other items. Ham was allowed to rapidly cool. All other items in Tall RIC were holding 41F and below. PIC stated would not store items in that corner and clean filters. 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 .

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on bottom of freezers and coolers. More frequent cleaning is required. Repeat

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the all use restroom. 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 debris, splash,and build up along edges of floor and lower portions of wall especially doorway frames.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC lacks food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet soiled wiping clothes stored on counter and not in sanitizer.

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 front of RIC with residue. Observed food debris on bottom of RIF.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the all use restroom.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC lacks food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - REPEAT - Observed quat sanitizer concentration of 50ppm at 3 compartment sink with dishes in the wash bay. Quat sanitizer must be maintained between 200-400ppm. - CDI - PIC added sanitizer tablets to bring quat sanitizer up to proper strength. 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 - Observed two quiches cooling at ambient temperature on cooling rack temp 110F. Monitor items cooling to ensure active cooling methods are being appropriately used once items reach 135F. - CDI - PIC moved quiches to reach-in freezer to continue cooling. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. - Pf - Facility does not have a blast chiller or walk-in cooler. Facility utilizes single door reach-in freezer for cooling purposes. Permit prohibits catering, yet catering menu and orders observed during inspection. Facility lacks appropriate capacity for cooling in large quantities. - CDI - EHS discussed capacity issues with PIC. EHS recommends cooling in small batches and placing limits on catering to prevent cooling/capacity issues moving forward. 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.

2-102.12 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. - REPEAT - Observed no certified food protection manager present during inspection.

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf - Observed water to be turned off at only handsink in kitchen due to small leak. Per PIC, facility is utilizing dump sink for handwashing. Do not use dump sink for handwashing. Do not turn off water to handsink due to leak. Repair leak. - CDI - PIC turned water on to properly supply water to handsink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY - Observed quat sanitizer concentration of 50ppm at 3 compartment sink with dishes in the wash bay. Quat sanitizer must be maintained between 200-400ppm. - CDI - PIC added sanitizer tablets to bring quat sanitizer up to proper strength.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - REPEAT - Observed employee preparing customer beverages without a hair restraint. Ensure all employees handling food and/or beverages uses hair restraints.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food residue and debris on the inside and outside of refrigeration units. Clean and increase cleaning frequency to maintain clean.

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. Observed no certified food protection manager present during inspection. REPEAT

2-301.14 Wash hands 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 report to work and begin to prepare customer beverages without washing hands. CDI - EHS directed employee to wash hands. Hands washed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. REPEAT. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. REPEAT Observed employees preparing customer beverages and preparing breakfast sandwiches with no hair restraint or beard restraint. Observed employee wearing watch on wrist while preparing beverages and portioning/serving quiche.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed various damp soiled wiping cloths in use at front bar area not placed into sanitizer solution between uses. Once used, remove soiled wiping cloths to be laundered or place them into properly concentrated sanitizer solution for re-use.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on front line reach in. Repair or replace.

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. Observed no certified food protection manager present during inspection. PIC, Gabe, is not a certified manager.

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. CDI by education of PIC. Written procedures provided during inspection. 0 point deduction.

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 milk, almond milk and oat milk holding above 41f in front line reach in cooler. Ambient temperature of cooler 39f and other items not in use stored in unit holding below 41f. After discussion with employee, items were found to have been sitting out on counter during busy time. CDI- items returned to cooler to chill back to 41f. Do not allow TCS foods like milk and open/TCS nut milks to sit at room temperature without use of TPHC procedures provided to establishment during inspection. REPEAT Full 3 point deduction

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. REPEAT. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. REPEAT Observed both employees preparing customer beverages and portioning/serving quiche with no hair restraint. Observed one employee with beard curling around face mask - no beard restraint in use. Face masks for the prevention of COVID-19 are not effective beard restraints. Observed employee wearing watch on wrist while preparing beverages and portioning/serving quiche.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 bulk ice scoop not in use stored in unclean holder. Store clean equipment and utensils in clean containers.

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 dark residue, debris, and buildup on floors under/behind equipment needs cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed milk, open oat milk, and almond milk requiring refrigeration in front counter reach in holding above 41f. All other items in cooler less than 41f and ambient air temp of unit at 39f. Observed cream in pitcher on counter at customer self service area at 44f. CDI- items discarded. Do not allow milk/nut milk products to remain out of temperature control. Maintain at 41f or lower or use TPHC procedures discussed during inspection. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of blue chemical labeled as bleach water. CDI- PIC discarded. REPEAT.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented can of pumpkin mixed with in use inventory in back area. CDI- PIC discarded. Segregate dented/damaged items from in use inventory - mark out of use if holding for return or discard.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing beverages wearing bracelets on wrist and not wearing hair restraint. Observed employee with long beard and no beard restraint - face mask is not effective beard restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet soiled wiping cloths laying on front line equipment/countertop not placed into sanitizer solution between uses. Once a wiping cloth has been used, place it into sanitizer solution if it will be re-used or remove it to soiled linen receptacle.

6-303.11 Intensity-Lighting - C. Observed ceiling light fixture not operating properly - not providing sufficient light to restroom areas. Repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without ServSafe certificate. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several quiches and quiche mixes above 41F - see temp chart. CDI - All items discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical bottle without label. CDI - Discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed Facility without thin probed thermometer accessible. VR REQUIRED WITHIN 10 DAYS. REPEAT

4-501.11 Maintain equipment in good repair. Observed gasket split on reach in cooler. Observed rusted shelving throughout units. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with ServSafe certificate expired in June 2020. *No points taken due to state mandated extension due to COVID-19*

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw egg quiche mixes stored above ready to eat foods in reach in cooler. CDI - PIC reorganized to correct storage order.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single serve cups stored with cup lips exposed at self serve area. REPEAT.

4-501.11 Maintain equipment in good repair. Observed gasket split on reach in cooler. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw egg quiche mixes stored over ready to eat items in reach in cooler. CDI: Products rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurt cups in front reach in above 41F. CDI: Product voluntarily discarded. Observed milk carafs that came from the front reach in above 41F. CDI: Product voluntarily discarded. Carafs cleaned and refilled. Front reach in cooler is meant for pre-packaged and bottled products. If TCS items cannot be maintained at 41F and below in this refrigerator they should not be stored there.

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 Per PIC, milk carafs are held on TPHC at the self serve area. No TPHC procedure was found on site. CDI: TPHC procedure filled out during inspection.

3-501.13 Use approved thawing methods. Observed spinach thawing on counter at room temperature. CDI: Product placed in refrigeration.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed dead cockroaches in light covers above prep area.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single serve cups stored with cup lips exposed at self serve area. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed gaskets on equipment throughout facility to be damaged.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups with the lip contact surface exposed. REPEAT.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee touching trash bin and clothing not washing hands before resuming food prep. CDI - Hands washed and food employees reminded when to wash hands. -2-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed whole milk carafe cold holding at 48F in dining room. CDI - PIC replaced with cold product and will lessen the amount placed in the dining room for better cold holding by creating a backstock. -0-

3-501.13 Use approved thawing methods. Observed frozen spinach thawing in standing water coming out of cold faucet at 85F. CDI - PIC placed spinach in reach in. -0-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed out of service thin probed thermometer with display not working. VR no later than 08/17/2018 to make sure facility has a working thin probed thermometer. -1- REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee plating quiche without wearing an effective hair restraint. -0-

3-304.14(B)(1) Hold wiping cloths in sanitizer of correct strength. Observed wiping cloth at coffee station in quat sanitizer at less than 100 ppm concentration. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed handles of cleaned utensils facing down in upright storage. -0-

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

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P. Observed employees could recall that they had been handed an employee health form at hiring and they could remember some of the symptoms and illnesses but they couldn't accurately recall the majority of them. CDI - had lengthy discussion with them about employee health and supplied a handout.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed kitchen handsink blocked by dunnage rack holding two compressed air canisters. VR - verification visit required ensuring correction has been made.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine had small buildup on edge of deflector.

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 quiches which had been cooked this morning were still cooling in reach in cooler after 5.5 hours. Discussed cooling methods with PIC. She said they use both the freezer and the reach in for cooling. CDI - we discussed making certain the quiches had reached 45F or below at the 6 hour mark and moved today's quiches to the freeze3r for the last 20 minutes of cooling. They reached 44F at 5 hours 55 minutes.

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 available for use today. VR - verification required to ensure compliance.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloth sitting on a saucer at espresso machine.

4-501.11 Maintain equipment in good repair. Observed broken cooler gasket at reach in under espresso machine.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some wall covering to the right of the 3 compartment sink was peeling.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employees present with food safety manager certifications.

4-502.11 (B) Good Repair and Calibration - PF Observed one black thermometer not calibrated correctly. Thermometer read 87F in ice water, both EHS and other thermometer provided by facility were reading 32F. Do not use this thermometer until it is repaired.

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 dry good scoops stored with handles in contact with the food product. CDI by removal by employee.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food processor stored as clean with water present in the container section. Ensure that the processor is able to dry before storing.

4-501.11 Maintain equipment in good repair. Observed a wood table used for drying dirty wet wiping cloths that is heavily damaged. Item should be repaired or removed.

5-205.15 Maintain a plumbing system in good repair. Observed vice grips used as faucet handles on the three compartment sink. Provide actual faucet handles.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC at time of inspection was not a certified food protection manager.

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 accessible at time of inspection. Facility requires a thin probe due to the quiches being unsuitable for dial thermometer temperature readings. EHS will verify that facility has acquired such a thermometer by 2/1/2017

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

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed small child coming in and out of kitchen. CDI- PIC removed

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple employee beverages on food prep tables with food present. CDI- removed

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employees donn gloves without hand washing. CDI- instruction provided

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed casserole cooling from yesterday at 49 F. PIC stated casserole had been in refirgerator all night and other foods in refrigerator were below 45 F. CDI- discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter held on shelf at 73 F from yesterday and feta and spinach scones that are not sweet held off temperaure. CDI- placed on Temporary TPHC

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 quiche at 85 F cooling under ambient kitchen temperatures and then wrapped and stored in refrigerator. CDI- instruction provided

2-101.11 PIC shall be present during all hours of operation.-PF Observed no staff present at start of inspection with food safety certification.

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 packaged food(cut canaloupe) in to go case not connected to service counter. VR

4-501.11 Maintain equipment in good repair. Observed hand sink hot water knob broken. Temped at 85 F. VR