DUNKIN DONUTS-BASKIN ROBBINS

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items in cold drawers of prep unit holding above 41F, last known temp of 41F and below was 4 hours or greater. CDI PIC voluntarily discarded. Observed open milk in RIC holding above 41F. PIC stated item was previously held out on counter during busy rush. CDI EHS checked ambient in RIC, 41F. Item allowed to recool in RIC. Repeat 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 two full sanitizer buckets with wiping cloths stored on counters with other customer items. CDI PIC moved containers to shelf away from customer items.

4-501.11 Maintain equipment in good repair. Observed one RIC not functioning and WIF door not sealing with ice build up on door frame. Repair, or replace.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with doors opened. Repeat

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken and missing tiles in floor in prep area. Repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal phone stored on prep table. Ensure all personal items are stored away from customer products and equipment needed for prep.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed eggs being HH at 115. CDI - Eggs were voluntarily discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed eggs, American cheese, white cheese, sausage, and cream cheese being held over 41. CDI - Items out of temp were put in WIC for rapid cooling. Items at 41 and new items were placed in emergency TPHC. Ambient temperature of unit was 47. VR - EHS will return by 1/5/26. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed cream cheese filled bagels, yesterday without a date mark. CDI - PIC added proper date mark to all items. 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 .

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 Seasoning several seasoning containers, icing bucket, and drizzle bottles without a label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several insects and pests inand around inside of establishment.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no one in food establishment wearing hair restraint handling food. CDI - workers put on hair nets.

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 shelving, counters, on front of ice machine.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris build up on equipment and floors.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several personal items stored next to commercial items to include cigarillo. Designate and store personal items in area away from food and commercial products.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no person on duty with food manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee wash hands, turn faucet off with bare hands. CDI Employee re-washed hands and turned off faucet with barrier.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in prep top and ice bath holding above 41F. CDI PIC voluntarily discarded. Discussed using deeper well containers and filling only 1/2 way for prep top. Voluntarily discarded milk items in ice bath and will start using TPHC for those items. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility does not have working thermometer for use in facility.

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 shaker of spices with no label.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair restraints. Observed a few employees working with food with no head covering.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed bucket with soap water being used to clean and sanitize cutting board. CDI Employee replaced with quat sanitizer testing at 100 ppm.

4-501.11 Maintain equipment in good repair. Observed one cold drawer not functioning and the other sticking and not opening properly.

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. Shelving and carts accumulating residue. Interior of prep reach in accumulating water and food debris. Repeat

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors, especially around where old equipment was, with build up and residue. Clean with more frequency.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed egg in hot holding at 104 degrees. PIC discarded. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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. Shelving and carts accumulating residue. Interior of prep reach in accumulating water and food debris.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Observed PIC unable to locate employee health information. CDI Helped PIC locate information since he was new to location.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at rear hand sink . CDI PIC replaced.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggs in hot holding at 116 degrees . CDI PIC discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed eggs , pork sausage, and turkey sausage at greater than 41 degrees. CDI PIC discarded and time as a public health control for 6 hours was discussed. Will revisit and help facility put flip top on tphc. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility does not have working thermometer for use in facility.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door propped open after delivery truck had left. CDI PIC closed door.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC working with food with numerous bracelets and rings on .

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

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 equipment.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf PIC could not discuss employee health policy effectively. CDI provided information on employee health policy.

6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Observed there were no paper towels at handwash sink in rear kitchen. CDI PIC put paper towels in dispenser.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

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 pesticide in use at facility that was labeled for residential use only. CDI PIC discarded.

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

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

4-501.11 Maintain equipment in good repair. Observed torn gasket on prep unit near drive through.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed taco mix and cream cheese in prep top at greater than 41 degrees CDI PIC discarded. Verification required if unit not functioning at verification intent to suspend to be issued. 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 .

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. Observed employee with painted fingernails making beverages without gloves. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelets and jewelry on employee hands and arms .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board for prep unit in need of resurfacing or replacement.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Several items in prep unit (see temperature chart) temped above 41F. Eggs, turkey and pork sausage, and cheese were placed in walk-in to quickly cool by PIC. Prep unit top lids were shut. Observed pool of water in bottom right hand low boy. PIC stated they stopped using that drawer because of issues. Observed temperatures of almond milk, coconut milk, and milk all above 41 in reach-in at drive thru. PIC stated he would place items on time. VR - Verification required within three days to ensure unit is working properly. -1.5-

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 two milk cartons opened but not date marked. Milk dispenser and roasted tomatoes were not date marked. CDI - EHS educated on need for date marking milk once opened and milk was voluntarily discarded by PIC. PIC voluntarily discarded tomatoes. PIC stated milk was dumped into the dispenser from gallon milk containers and normally had label. CDI: PIC placed label on unit. -1.5- Points due to date marking history.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flying insects throughout the establishment. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed cutting boards with deep grooves preventing proper cleaning. 4-501.11 Maintain equipment in good repair. Observed damaged gaskets on reach-in cooler at drive through. Repair or replace. Points taken for history of gaskets. Observed reach in at drive through with ambient air at 49.0. Observed prep unit with puddle in bottom and not functioning. VR required within ten days. -0.5-

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed hose with spray nozzle attached connected and on dripping at connection. CDI: EHS provided education for PIC. PIC turned off water. Keep hose nozzle disconnected and turned off. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Oberved both dumpster doors left open. CDI: PIC closed. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed numerous milk crates, broken glass, plywood, and litter on outside of dumpsters. Clean up litter and discard. Keep lids shut. -0-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed thermometer for facility could not be located. 10 day 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 watch stored on clean dish rack and bracelets being worn by employees.

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

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 missing coping tiles near rear door, particle board cabinet disintegrating.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety - PIC was unable to correctly answer questions that demonstrate knowledge and vastness of violations and repeat violations indicates poor managerial control over establishment.

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 - PIC does not hold a certified food protection manager certification.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P - Observed two employees come into the prep area and begin working with food after donning gloves without first washing their hands. CDI - EHS educated on proper handwashing procedure and when to wash hands. Employees washed hands and donned clean gloves.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. - Food contact containers (used to make coffee) and in use utensils (such as cream cheese spreader) only cleaned and sanitized once per day per PIC. Mold buildup observed on ice machine. CDI - EHS educated on cleaning frequency for food contact surfaces and containers and utensils were replaced with clean ones.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - REPEAT - Several items in prep unit (see temperature chart) temped above 41F. Eggs, ham, and chicken stuffed croissants were voluntarily discarded by PIC. VR - Verification required within three days to ensure unit is working properly.

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 two milk cartons opened but not date marked. CDI - EHS educated on need for date marking milk once opened and milk was voluntarily discarded by PIC.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. - No thermometer provided in prep unit cooler. Replace thermometer.

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. - Matcha powder observed unlabeled on coffee bar. 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. - REPEAT - Ice cream cakes stored in freezer with no label indicating ingredients or allergens. Employee stated the Baskin Robins side of the establishment had been closed but that they were still holding food items for it because upper management had not indicated how to properly discard items. Grab and go display case was empty at time of inspection. Therefore, no points taken.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - REPEAT - One employee in food prep area observed handling food with no hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - REPEAT - Observed sanitizer bucket with wiping cloth stored in it at 0ppm quat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed wet dishes stacked on dry dishes rack. Dishes should air dry completely before storage.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed cutting boards with deep grooves preventing proper cleaning. 4-501.11 Maintain equipment in good repair. - Observed damaged gaskets on walk in cooler door. Repair or replace.

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. - REPEAT - Observed labels remaining on dishes after being cleaned and sanitized. Observed debris buildup on shelving throughout facility that requires more frequent cleaning.

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. - Buildup and debris observed on floors under equipment. Move equipment and clean floors.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without food protection manager certification. She said she will be taking the test in two weeks.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed active washing, rinsing, and sanitizing at 3 compartment sink but sanitizer measured 0 ppm quat. PIC called district manager who directed her to manually prepare sanitizer basin by mixing concentrate with water to 200 ppm quat. District manager then handled finding a repair person to come and correct issue. VR - verification required. Until issue is corrected, PIC said she will instruct each shift on how to make up sanitizer manually.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed left top of make table not holding TCS foods at or below 41F. Lower unit and right unit top and bottom were not affected. All TCS items in top left unit were voluntarily discarded. Unit shall remain out of service until repaired. VR - verification required.

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 self service case holding one packaged grab and go Fun Roll Cake. Package had no ingredient or allergen information listed. VR - verification required.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee working with food while not wearing a hair restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bucket labeled sanitizer was holding a wiping cloth between uses. Liquid labeled as sanitizer measured 0 ppm quat. PIC replaced liquid with sanitizer at proper strength.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed unprotected coffee filters stored on top of coffee makers and single service cups stored in wire dispenser with no protection for lip surfaces of drinking cups.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed labels remaining on utensils after they had been washed, rinsed and sanitized. Also observed exterior of a few pieces of equipment (example: Turbo Chef) in need of better cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster with one lid and one door left open.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored directly next to open prep(bacon and ham). CDI: PIC moved beverage to approved location.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cup of coffee stored in hand sink at front counter. CDI: PIC removed cup from sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two white funnels stored as clean soiled with oily residue. CDI: PIC sent funnels to be W/R/S. Observed lemon slicer stored as clean soiled with food waste. CDI: PIC sent slicer to be W/R/S. REPEAT VIOLATION. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed white catch plate inside ice machine soiled with buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese, turkey sausage, and fried eggs being held above 41F in make table. PIC voluntarily discarded products. Product in bottom of make table holding temperature. EHS recommended having unit serviced and working out of bottom until repaired. EHS will return within 10 days to verify unit has been repaired. VERIFICATION REQUIRED.

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 several TCS foods in make table with incorrect date labels. PIC explained product prepared in bulk, sticker remains on bulk container in bottom drawer of make table, then product is moved to top. PIC stated old stickers were from where employees did not remove them. CDI: Education provided and old labels removed and replaced with current label. PIC made aware that going forward, food may be discarded if not labeled correctly.

REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed food debris and old sticker residue on plastic containers stored at the dish rack. All sticker residue and debris must be removed during the wash/rinse/sanitize process. CDI-Containers moved to 3 compartment sink to be rewashed, rinse, and sanitized.

4-501.11 Maintain equipment in good repair.-Observed torn gaskets in the sliding cooler drawer. Also observed a crack shield at the corner of the ice cream cooler.

REPEAT. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed food debris and residue inside/outside the sliding door cooler drawer.

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

REPEAT. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed baseboard damage and floor/wall damage present in the prep areas/food display areas.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue and other debris present on the food contact surfaces of plastic containers and scoops in the clean dish area. Items were taken for reprocessing by staff. All sticker residue and debris must be removed during the wash/rinse portions of the wash/rinse/sanitize process.

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 containers used for cloth storage in the prep area with food residue/visible soil present. Items refilled with fresh solution during inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed accumulated debris present in the bottom of the pull out cooler drawer refrigerator. Walk in debris from previous inspection had been properly addressed, thus no points taken.

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 baseboard damage and floor/wall damage present in the prep areas/food display areas.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight pink/black residue accumulation on the ice machine shield at time of inspection. Due to low severity of accumulation, only half points deducted even though violation is repeated from last inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in the walk in cooler with dust residue accumulation present. 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 slight splash and food residue accumulation on walls behind the three compartment sink.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed heavy dust accumulation on hvac vents in the main kitchen/prep area.

Repeat violation 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed pink and black build up on the shield in the ice machine. CDI - employees started to clean the machine during the inspection.

General comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed multiple sugar and cinnamon bins unlabeled.

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

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the walk in cooler. Replace gasket.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes stored as clean with stickers and sticker residue stuck to them. CDI- Dishes placed in 3 comp sink for re-washing and sticker removal.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed drive thru window reach in cooler with no thermometer inside.

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 food allergens not listed on cakes packaged in facility. VERIFICATION REQUIRED.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth in container of sanitizer reading 0 ppm, had not been changed since being soiled from cleaning. CDI- Sanitizer changed out.

4-501.11 Maintain equipment in good repair. Observed gaskets on small reach in cooler at takeout window badly torn and falling off the door, needs replacing. Observed significant condensation in bottom of drawer cooler, needing cleaning.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside drawer cooler needing better cleaning of older food build up.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored uncovered/unprotected on prep surface and employee bottle drink stored above food in walk in cooler. CDI beverages voluntarily discarded..

5-202.12 Provide at least 100F water at handsinks.-Pf Observed no hot water available upon beginning of inspection. CDI- Water heater re-set supplying proper temperature hot water. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at dish area hand sink. CDI- Towels supplied.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed detergent being stored in red buckets designated for sanitizer. CDI- Sanitizer placed in red sanitizer buckets.

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 food allergens not listed on cakes packaged in facility. VERIFICATION REQUIRED.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water provided in facility upon beginning of inspection, water observed at 67 degrees. CDI PIC reset hot water heater. Water observed above 120. This is a repeat violation, have water heater system checked to determine cause and prevention of water heater shutting off. GENERAL COMMENT: Will follow up that in house packaged cakes are being labeled with allergerns, will follow up that water heater system has been checked to ensure problems do not re-occur.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored uncovered/unprotected on prep surface. CDI beverages voluntarily discarded.

Ago 5-202.12 Provide at least 100F water at handsinks.-Pf Observed no hot water available upon beginning of inspection. CDI PIC reset hot water heater. Hot water maintaining above 120F. Maintanence contacted for immediate dispatch.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black and pink debris inside surfaces.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all items in reach-in unit above 45F. See temperature chart for temperature observations. CDI items voluntarily discarded. PIC stated facility will only sell donuts and coffee until unit is corrected. Maintanence contacted for immediate dispatch.

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 food allergens not listed on cakes packaged in facility. VERIFICATION REQUIRED.

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

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

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water provided in facility upon beginning of inspection. CDI PIC reset hot water heater. Hot water maintained above 120F during rest of inspection. Maintanence contacted for immediate dispatch.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored directed on prep surfaces.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. REPEAT VIOLATION.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee beverages stored on prep table and inside reach-in freezer above cusotmer food items. CDI beverages voluntarily discarded.

turn 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed two employee change gloves without washing hands. CDI EHS instructed one employee to wash hands. PIC stated handwashing policy will be reviewed with all employees.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed burrito holding in drawer cooler at 49F. CDI burrito was voluntarily 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 open container of milk not date marked. CDI milk voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed split gaskets on two coolers.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste bin provided at handsink near 3 compartment sink.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed coolatta and reach-in baskin robbins cooler stored in dry storage area.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed lights in walk-in freezer not shielded or shatter resistant.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed one employee change gloves twice without washing hands prior. CDI by reviewing proper handwashing procedures with employee.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P PIC was unsure of how often food contact surfaces of equipment was washed, rinsed and sanitized. Wash, rinse and sanitize coolate mixer at least every 4 hours. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer bucket <200ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed waffle iron collecting residue.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all items in left side of roll back cooler above 45F. See temperature chart for temperature observations. CDI all items discarded. VERIFICATION REQUIRED.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buttercream and ice cream stored directly on floor.

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

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ice scoop near drive thru stored in soiled container.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed several stacks of cups stored with lip pieces unprotected.

4-501.11 Maintain equipment in good repair. Observed prep cooler not operating properly. Observed condensation leak in prep cooler. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed sticker residue on several pans.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on nonfood contact surfaces of equipment throughout facility.

> 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks and items stored on prep tables today with food on those tables. Items moved to the bottom shelf today to correct.

All food contact surfaces must be clean to sight and touch.Observed multiple dishes today with stickers still on them from labels- these cannot be sanitized properly if they are not cleaned first- dishes sent back today to be rewashed.4-601.11 (A) Observed <150ppm in sanitizer bucket today. Maintain quat. sanitizer at 200-400ppm. Recommend changing these more frequently, rinsing clothes out before storing in bucket, and more sanitizer vs. towels.Buckets refilled today to correct.4-501.114

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ham stacked to high on the make line and was holding at >45F today- top portion of product moved below the unit to cool.

7-201.11 Store toxic materials to avoid contamination. -P Observed a chemical stored next to single use knives today- moved to designated chemical storage to correct.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed cakes ,offerted as grab-n-go, that were packaged in house and had an insufficient label. Cakes moved to Walk in freezer to correct today.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of bread stored on the floor of the walk in freezer today- picked up by PIC during inspection today.

Clean air dry rack that is on the line. Observed build up on it today.

Keep all equipment clean. Observed build up on dry good bins, bun toaster, cold drawer, breader rack, WIC floor, and dust wall.

No certified PIC onsite today upon arrival. PIC must have passed an ANSI approved, proctored managers food safety exam.2-102.12

Observed an.open employee drink stored next to uncovered donuts today. Drink discarded during inspection to correct. Store employee drinks where they will not contaminate food, food contact surfaces, clean utensils/linen, or to go materials.2-401.11

Observed an employee handling a plunger today in the restroom and then went to donn gloves with out washing hands. Hands must be washed when changing tasks. Employee stopped to wash hands today.2-301.14

Observed choc. chips in the WIC today with growth on them. Discarded during inspection. Any item that is visibly bad must be discarded and not stored with other foods.3-101.11

Observed a soiled water dispenser today used to rinse off stirring spoons- sent to be washed rinse and sanitized today.All food contact surfaces must be clean to sight and touch.Observed multiple dishes today with stickers still on them from labels- these cannot be sanitized properly if they are not cleaned first- dishes sent back today to be rewashed.4-601.11 (A) Observed <150ppm in sanitizer buckets today. Maintain quat. sanitizer at 200-400ppm. Recommend changing these more frequently, rinsing clothes out before storing in bucket, and more sanitizer vs. towels.Buckets refilled today to correct.4-501.114

Observed sausages made on 7/25 in the WIC today. Discarded during inspection to correct.Hold TCS foods only 4-7 days.3-501.18

Observed cakes that are packaged in-house, offered as grab-n-go with no list of ingredients by predominance, place of packaging, or net contents. Provide these items along with the allergens that were on them today to correct.3-602.11

Observed an employee with a braclet on today handling food. Food service employees are limited to a single wedding band on their hands and wrists.2-303.11

Clean track below donut storage, WIC gasket, and bottoms of the mixers.4-602.13

Observed.no certified food protection manager onsite today. PIC must have passed an ANSI approvd, proctored food saftey manager's exam.2-102.12

Observed an open employee drink stored next to bagels today- discarded to correct.Store employee drinks with a lid and where they cannot contaminate food, food contact surfaces, clean utensils/linen/or single use articles.2-401.11

Keep foods covered to protect them. Observed ice bin on the ice cream side(that was not being used) uncovered today- covered during inspection to correct.Observed 2 syrup containers with no lids today- PIC discarded today.3-302.11

Maintain TCS foods at 45-41F or less. Observed foods on the counter today >45F(see chart). Products moved to WIC to quickly chill down today.Minimize the number of products that are prepped at one time.3-501.16

Observed cakes offered as grab-n-go today not labeled. Provide list of ingredients by predominance, common name of food, city and state of packaging, list of allergens, and net contents. Must provide allergens on packaging within 10 days- VR.3-602.11

Observed open mix at the ice cream station today and open mix at the dry good racks today- keep dry goods stored in a sealable container once they are opened.3-307.11

Observed food service workers with bracelets on today. Food service workers are limited to a single wedding band- no other rings, bracelets, or watches allowed.2-303.11

Keep clean dishes stored on a clean surface. Observed the ice scoop stored on a soiled surface today- sent to be washed, rinsed, and sanitized to correct today.Clean rack above ice cream sink where clean blenders are stored.4-903.11

Keep single use articles stored on a clean surface. Observed drink lids stored on soiled metal racks today.4-903.11 (Observed spoons with the food contact side up today- store these inverted to reduce possible contamination.

Clean the mixer.

Shield light in the WIF- no shield or cover on it today. Connect ice cream light sleeve to the end cap so that it is fully encapsulated.6-202.11

PIC must have passed an ANSI approved, proctored food safety exam. No certified PIC present today.

Food contact surfaces must be washed, rinsed, and sanitized after they have been cleaned with a toxic chemical. In discussion with PIC, cutting boards and other food/single service storage contact surfaces are cleaned with disinfectant spray throughout the day and taken back to 3 comp. once/day. Use sanitizer rather than disinfectant. employees washed and sanitized to correct.4-601.11 (A)

Date mark coffee mix that is made with milk. Observed no make date on the product today. Date mark put on it to correct.

Ke/ep chemicals labeled correctly. Observed disinfectant(blue) stored inside a bleach with cleaner bottle. Dumped out to correct.Do not store toxic chemicals where they can expose food, food contact surfaces, clean linen or to go materials, observed disinfectant stored on counter next to to go lids today. Moved to correct.

Observed cakes packaged in house not labeled today and offered as grab n go. Label these with list of ingredients by predominance, net content, city and state, and allergens.

.Ice machine flap is broken and needs to be replaced so it is easily cleanable. Replace torn gasket on drive thru low boy.

Observed ice cream cooler light missing a black indcap today- replace. Provide protective shielding to the WIF- none today.

2-401.11 Eating, Drinking, or Using Tobacco - CKeep employee drinks stored with a lid on them and in a location that will not result in the contamination of food, single use articles, food contact surfaces, or clean linen. Observed a drink stored on a counter with a box of open gloves and tea bogs on it as well. Drink discarded.

3-602.11 Food Labels - PFFor foods with 2 or more ingredients taht are available as grab n go, must be lableled as specified in 3-602.11 of the 2009 food code. This would include the cakes that are packaged in the front display cooler.

3-305.11 Food Storage-Preventing Contamination from the Premises - CKeep food protected when in storage. Observed an open bag of flour in the back today.

Clean the gasket on the 1 door RI cooler and the runners below the donut case.

Observed a trashcan in the back with food in the bottom from the night before, which was attracting gnats. Trashcan covered until PIC an correct this.