DUNKIN DONUTS #350894

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Tub of cream cheese in sandwich cooler top measured 56F. TCS foods in cold holding must measure 41F or less. CDI - PIC moved cream cheese to walk-in cooler to cool. 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 .

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Sausage and bagel bites in walk-in freezer had been contaminated by ice drip from evaporator box in walk-in freezer. Do not store exposed food under leaking water. CDI - PIC discarded opened bag of sausage and opened bag of bagel bites.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 food employee was not wearing a hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

4-501.11 Maintain equipment in good repair. Repair ice leak in walk-in freezer. 0 pts.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee observed on cell phone and went to Don gloves without washing hands first. Employees must wash hands before engaging in food preparation. CDI - Employee educated and he washed hands. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food employee wearing a watch. Food employees must not wear jewelry on their hands or wrists. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth bucket measured less than 150 ppm quat. Wiping cloths must be stored in properly concentrated sanitizer solution when in between uses. REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee observed handling cash and went to preparing food without washing hands. Employees must wash hands before preparing food. CDI - Employee educated and they washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at both hand washing sinks in kitchen. Hand sinks must be equipped with paper towels. CDI - PIC placed paper towels at sinks during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 food employee not wearing a hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth bucket measured less than 150 ppm quat. Wet wiping cloths shall be stored in properly concentrated sanitizer when in between uses.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Handle of ice touching ice in ice bin. Handles of utensils must not contact the food or ice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of plastic container were still wet and stored as clean. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gasket on milk cooler door. 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 shelves in donut prep area. 0 pts.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf- Observed repeated violations of cold holding throughout facility. Observed no repair for prep top from past inspection to current inspection, despite PIC’s knowledge of its inability to hold food at 41F or below, and observed food being held in malfunctioning prep top. Observed broken lowboy door with no progress made to have door repaired, despite the broken door causing unit to hold food above 41F. Observed no temperatures of foods taken this morning to verify proper food temperatures. Observed multiple food safety violations throughout facility. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety 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- EHS observed all cold holding equipment, except milk dispenser, holding above 41F. EH observed all TCS food in prep top 59F or above (egg, sausage, cheese). EHS observed ambient temperature of prep top at 74F. EHS observed all TCS food in lowboy above 41F (almond milk, oat milk). EHS observed ambient temperature of lowboy unit at 45F. EHS observed all TCS foods in WIC above 41F (egg, sausage, milk, cheese). EHS observed ambient temperature of WIC at 44F. PIC stated no temperatures of foods were taken this morning, therefore they are unable to determine when foods went above 41F or when units stopped properly functioning. PIC voluntarily discarded all TCS items in WIC, prep top, and lowboy. Facility voluntarily closed. PIC called for units repair, and EHS observed repairman arrive onsite during inspection. PIC stated facility will voluntarily close until all units (WIC, prep top, and lowboy) are repaired and maintain food temperature of 41F or below. PIC will follow-up with EHS when all units are repaired. Once all units hold TCS food temperature of 41F or below, facility will re-open. EHS will confirm proper cold holding temperature. 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. -Observed prep top unit holding above 41F. Ambient temp in the prep top was 74F. Last inspection report showed same violation, yet no repair was made. Observed broken gasket on lowboy door, preventing door from closing. Observed lowboy holding above 41F. Observed WIC holding above 41F. Facility voluntarily closed due to inability to properly cold hold and lack of capacity. Repairman for units arrived during inspection. Facility will not open until all three units (WIC, prep top, lowboy) are functioning properly and hold TCS at 41F or below.

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea plan. CDI- EHS left plan. For more information 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 ice machine in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed eggs, sausage, cheese and cream cheese in the prep top holding above 41F. Observed stuffed bagels, chicken wraps, hashbrowns and sausages holding above 41F. CDI- All item 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no label for sugar bin.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed croissants stored above the oven. Oven top needed to be cleaned. CDI- Croissants removed.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed water at 110F. CDI- Water disposed of.

4-501.11 Maintain equipment in good repair. Observed prep top unit holding above 41F. Ambient temp in the cold drawers was 60F. PIC stated that an employee took temps this morning when she came in at 6:00am. Employee stated that the temps were 45F. All food was discarded. Facility is not to use unit until it is fixed.

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 in need of cleaning under and around equipment.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door is not self-closing. Repair door so it self-closes. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food employee wearing bracelets on wrist. Food employees must not wear jewelry on their hands or wrists. REPEAT

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink observed on shelf above prep table. Store employee drinks in a separate area.

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. 2 employee drinks observed on prep table at beginning of inspection. Store employee drinks in a separate area, such as a low shelf.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee wearing watch on wrist. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of pans stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No quat test strips at establishment. PIC showed EHS order confirmation for quat test strips so no verification needed.

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

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 large bin of sugar without label.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service lids stored in a metal lid holder soiled with debris. CDI- Lids discarded.

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 upper plapper plates of drink machines in need of cleaning. Observed metal lid holder in need of cleaning. Observed cold drawers in need of cleaning. Observed bottom of donut rack in need of 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. Observed floors of the walk in freezer in need of cleaning.

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 cold drawer unit in need of cleaning

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 kick plate pulling away from the wall. Affix to the wall.

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 Observed no vomit/ diarrhea plan. CDI- EHS sent plan via email.

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

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

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in use spoons stored in sanitizer. Drinks are made with spoons. Sanitizer removed and hot water placed in the cup.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service cups stored on the floor.

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 cold drawers in need cleaning. Observed speed racks housing bread items in need of cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed seating set placed directly in front of the hand sink. CDI. PIC removed

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed milk in RI and WI cold holding at temperatures above 41F. CDI. PIC voluntarily discarded and facility voluntarily closed and unit fixed.

4-501.11 Maintain equipment in good repair. Observed WI and RI unable to hold food at right temperatures. unit repaired

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Thorough cleaning is needed inside/outside the flip top unit. Observed food debris and in crumbs inside. Cleaning is needed under.

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. -Cleaning is needed underneath all equipment, prep tables, and throughout tthe entire kitchen. Observed discoloration along the walls near the flip top unit, Freezer, build up on vents at dry storage area.

2-102.12 Certified Food Protection Manager - C Facility does not have anyone who has passed an ANSI accredited test working in facility. ***No Signature due to COVID-19***

7-201.11 Store toxic materials to avoid contamination. -P-Observed a bottle of spic and span cleaner stored next to plastic to-go cup lids. CDI-Employee removed bottle.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.-Observed no labels on the bulk containers holding sugar & powder sugar.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of plastic containers on the dish rack.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.-Observed deep cuts and stains on the flip top cutting board.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Thorough cleaning is needed inside/outside the flip top unit. Observed food debris and in crumbs inside. Cleaning is needed under

-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. -Cleaning is needed underneath all equipment, prep tables, and throughout tthe entire kitchen. Observed discoloration along the walls near the flip top unit. 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 the baseboard coming off the wall near the flip top unit.

6-301.11 Provide soap for handwashing at each handsink. -Pf-Observed no soap in the mens restroom. CDI-Soap provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed plastic containers stacked as clean with grease residue inside. CDI-Moved to 3 compartment sink to be rewashed, rinse, and sanitized.

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 the handle of scoop in direct contact with sugar.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.-Observed the cutting board with deep scratches on it.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed inside the flip top cooler and sliding drawers. Observed a abundance of food debris inside. Cleaning is also needed outside of the cambro ice machine. Observed coffee spillage.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed one package of muffin sprinkles stored uncovered. CDI- package was closed.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentrations. Observed 2 sanitizer buckets at 50ppm and below of QUAT solution.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the inner lip of the flip top cooler. Improvements made to cleaning since previous inspection.

3-304.12 Store in-use utensils in a clean, dry place. observed ice scoop stored on cardboard box.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers on the drying rack.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of single service items stored on the floor.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board on make table with deep grooves and can not be effectively cleaned. REPLACE or RESURFACE.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up inside and on equipment, shelving.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified.

7-201.11 Store toxic materials to avoid contamination. -P observed open container of oven cleaner stored above food prep table. CDI by moving to chem storage area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed water leak inside walk-in cooler. observed water puddling on floor of walk-in cooler. Repair water leak.

4-501.11 Maintain equipment in good repair. observed water leaking from ceiling inside walk-in cooler. Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up in flip-top cooler.

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 tile grout missing in front service area in front of ice bin. observed standing water on floor Repair grout. 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. floors and ceilings need cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages improperly stored on food prep table. observed employee beverages stored without cover. CDI by discard by PIC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed handsink without hand towels. CDI by adding hand towels.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed microbial build-up inside ice machine.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF observed TCS ready-to-eat food items in prep cooler without date mark x3. observed additonal items without proper date mark x2. CDI by date marking all ready-to-eat foods and correcting date marks.

7-201.11 Store toxic materials to avoid contamination. -P observed spray bottle of disinfectant stored above exposed food in prep cooler. CDI by moving to chemical storage area.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. observed walk-in cooler without properly functioning thermometer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy food debris build-up inside prep cooler.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. observed reach-in cooler without thermometer. CDI added thermometer.

3-305.11 Food Storage-Preventing Contamination from the Premises - C observed missing lids on dry food storage bins. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed box of toast stored on walk-in cooler floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed PIC preparing food without hair restraint.

4-302.14 Sanitizing Solutions, Testing Devices - PF observed QAC sanitizer in use without QAC test strips available. Verification required within 10 days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up inside prep cooler.

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 floors under and around prep cooler. observed dust build-up on ceiling and walls near HVAC vents. improvement noted from previous inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. obsevred employee beverage stored on food prep table. CDI removed from table.

7-201.11 Store toxic materials to avoid contamination. -P observed several spray bottles containing disinfectant stored on food prep table. CDI by moving to chemical storage area. REPEAT VIOLATION

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. no thermometer stored inside reach-in cooler. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf observed food thermometer showing error when powered on. Replace or repair. Verification required within 10 days.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed several house flies and fruit flies throughout establishment. Establishment needs to implement a plan for controlling flies. Verification within 10 days.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of clear lids stored on the floor at walk-in freezer entrance.

4-501.11 Good Repair and Proper Adjustment-Equipment - C observed water build-up inside sandwich flip top cooler. Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy food debris build-up on and inside flip-top cooler. observed food debris and microbial build-up on reach-in cooler door gaskets. REPEAT VIOLATION

5-205.15 Maintain a plumbing system in good repair. observed leak at water line to womens restroom toilet.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Mens restroom toilet needs cleaning.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. observed food debris and residue build-up on floors throughout establishment around and underneath equipment. REPEAT VIOLATION Observed heavy dust build-up on hvac vent covers above ice machine.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored pn food prep surface.. CDI by discard.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed handsink without hand towels in front service area. CDI by adding hand towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed stickers on plastic containers stored as clean on the drying rack. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed build-up inside ice machine on ice deflector.

7-201.11 Store toxic materials to avoid contamination. -P observed chemical cleaners stored on 3 compartment sink drainboard. CDI by discard by PIC.

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

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C observed food debris build-up inside coolers, on cooler gaskets, and on outside of equipment.

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 floors around and underneath equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. observed cell phone in food prep area.

2-101.11 PIC shall be present during all hours of operation.-PF Observed PIC not present during inspection.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer buckets to be a brown color. Sanitizer was the correct concentration. CDI- PIC changed sanitizer buckets out.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticky residue in bottom of small one door prep unit. Clean.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food and debris under equipment. Clean.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on duty today is not a certified food protection manager. Retain certification.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drinks stored in walk in cooler above food used for facilty. CDI- Discussed with PIC the creation of space on a bottom shelf in walk in cooler for employee items.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed all buckets (3) of QUAT sanitizer to be below 200 ppm. CDI- All buckets were remade to 200-400 ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on dishes stored as clean. CDI-Items will be rewashed.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in the 1 door reach in unit. Provide ambient air thermometer.

4-501.11 Maintain equipment in good repair. Observed bottom of walk in cooler door to be broken. Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticky build up under containers at dougnut making station. Clean.

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 food stored on the floor of the walk in freezer floor. CDI by moving onto shelving.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee with visor uneffectively restraining hair. Advised to provide an additional method for pulling the hair back.

4-501.11 Maintain equipment in good repair. Observed cracked plastic lids and containers. Observed paint chipping and rusting on the shelving used for storing the syrup swirl holders.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on the outside of the ice cambro, inside the sliding door beverage cooler, inside the drawer portion of the prep cooler, shelving inside the walk in cooler, dust build up on the bun toaster.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on vents over the ice machine, observed cleaning needed on the walls and around baseboards of the floor, clean the bathroom sides of the bathroom doors.

2-102.12 Certified Food Protection Manager - CA certified food protection manager must be present during operating hours. Observed no certified manager onsite.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -PfObserved no paper towels at the hand sink near the 3 comp sink. CDI by providing.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfObserved deli meats inside the sandwich prep cooler with a reported 3 day hold time not date labeled. CDI items were prepared today and were properly date labeled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed dry food products not labeled. REPEAT

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.Observed single service cups not protected while inside the cup dispensers. Cup dispenser does not cover any part of the cups and one of the cup dispensers is stored near the customer walk way.

6-501.12 Cleaning, Frequency and Restrictions - CClean the floors at a freqency to prevent an accumulation of dirt and debris. Observed a sticky build up on the floor.

2-102.12 Certified Food Protection Manager - CThe Person in Charge (PIC) must be a certified food protection manager (CFPM). The PIC was unable to provide documentation that an ANSI accredited CFPM course has been taken. As stated on previous inspections, after 1/1/14 points were to be deducted.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PMaintain sanitizer at the correct concentration. Observed a bucket of sanitizer in the front area murky and measuring below 100ppm. CDI by replacing with fresh sanitizer at 200ppm.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PEquipment must be clean to the sight and touch. Observed debris left on plastic container lids stored as clean on the air drying shelving. CDI by removing all to be re-washed and sanitized.

7-201.11 Separation-Storage - PProperly store all chemicals to prevent contamination of food, utensils or prep areas. Observed 2 cleaner spray bottles stored on the cutting board of the sandwich prep cooler, spic and span stored over a powdered dry food in the donut prep area and milk system cleaner stored next to coffee cups.

3-302.12 Food Storage Containers Identified with Common Name of Food - CProperly label all food storage containers. Observed no labels on any of the dry food products near the donut prep location.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CProtect the single service cups while in storage. Observed single service cups near the entrance left unprotected.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - CMaintain all equipment clean. Observed a build up of food debris inside the sandwich prep cooler.

2-102.12 Certified Food Protection ManagerPIC (person in charge) must be a certified food protection manager. PIC is not certified by an ANSI accredited course. Points will be deducted after 1/1/14.

2-301.12 Cleaning ProcedureProperly wash all exposed portions of your arms. Use a clean barrier such as a paper towel to turn off manually operated faucet handles on a handwashing sink. Observed employees only washing up to the wrist with short sleeves on and turning of the faucet handles with their hands. CDI- by education.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain proper sanitizer concentration. Observed all sanitizer in buckets and 3 comp sink at 0-100ppm. CDI- all replaced with fresh sanitizer at proper concentration.

7-201.11 Separation-StorageToxic materials should be stored so they can not contaminate food, equipment, utensils, linens and single service and single use articles by separating the toxic materials by spacing or partitioning AND locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens and single service articles. Observed glass/all purpose cleaners stored on the donut prep table and near the single service cups at the front line entry. CDI- moved.

2-303.11 Prohibition-JewelryExcept for wearing a plain ring such as a wedding band, while preparing food, a food employee may not wear jewelry including medical information jewelry on their arms and hands. Observed employee with bracelets on.

3-304.15 (B)-(D) Gloves, Use LimitationsIf used single use gloves shall be used for only one task such as working with ready to eat food, used for no other purpose, and discarded when damaged or soiled or when interruptions occur in the operation. Observed employee with gloves preparing a sandwich, leave the prep line to retrieve an item from the walk in cooler with the same gloves and then return to finish preparing the sandwich. CDI- by redirection and education.