PANERA BREAD #1686

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available at one hand sink. CDI-paper towels put in dispenser and working properly.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm chlorine at dish machine. CDI-PIC primed dishmachine, registered 50 ppm chlorine. Ran machine a couple more times, dishmachine holding prime. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items in prep top cooler >41F. See temp chart. Have refrigerator maintenanced. CDI-items 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 .

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed containers with linty interior. Do not wipe containers dry, let them air dry.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single service forks stored in a container with tines up. Store with handles up.

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 burnt on food debris in microwave. Keep clean.

5-205.15 Maintain a plumbing system in good repair. Observed leak at prep sink plumbing. PIC said there was a work order in for repair.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in one unisex bathroom. Provide covered trash can.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed soufflé mix with raw eggs being stored above RTE foods in bakery WIC. Observed unwashed onions being stored above RTE foods in main WIC. CDI - PIC corrected storage order. 1.5 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed serrated knife being used to cut sandwiches being stored in an area of the prep unit that is not w/r/s every 4 hours. CDI - Knife removed and run through dish pit. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various foods in right side of sandwich prep holding above 41F. See temperature chart. Ambient in unit 41F and below. CDI - PIC verified out of temperature foods had been in unit for less than four hours. All foods moved to WIC to rapidly cool. Maintenance contacted to assess unit. Staff to monitor temperatures in unit and take corrective action as needed until unit proves to hold compliant temperatures. Repeat. 1.5 pts. 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 .

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 low grout lines in various high traffic areas throughout kitchen area. Repair necessary. 0 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed chunky milk in togo coffee lowboy during inspection. CDI - PIC voluntarily discarded. 1 pt.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce being stored above RTE foods in WIC. CDI - PIC reordered storage. 0 pts. 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 Observed milks in togo coffee lowboy holding above 41F during inspection. See temperature chart. Ambient in unit 44F. CDI - All TCS foods in unit voluntarily discarded. Maintenance contacted during inspection. Items normally stored in unit shall be stored in togo breakfast lowboy until it can be repaired. 0 pts. 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 multiple shaker bottles of spices throughout kitchen area with no labels indicating its contents. Ensure all working containers are properly labeled to identify its contents. 1 pt.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee belongings being stored on prep surface during inspection. CDI - Items were removed. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice in hand sink upon arrival. EHS and PIC disused the proper use for hand sinks. (0 pts)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine with chlorine sanitizer actively being used at 0ppm. -CDI- PIC primed the dish machine and the concentration was at 200ppm. The necessary dishes were rewashed. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue on multiple pans that were stacked together as clean. Also observed residue build up on the blade of the can opener. Clean food contact surfaces to avoid any possible cross-contamination. REPEAT*** (3 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 small areas of low grout in the kitchen area. PIC stated that an order has been put into repair the grout. (0 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue on multiple pans that were stacked together as clean. -CDI- PIC placed the pans in the dish pit to be rewashed and sanitized. REPEAT*** (3 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sliced tomatoes that were prepared at 9:41am at 44F by 1:41pm while cooling in the WIC. -CDI- PIC voluntarily discarded the tomatoes. REPEAT*** (3 pts) For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 multiple containers of sliced tomatoes cooling in deep plastic containers while the tomatoes were highly stacked. -CDI- Tomatoes voluntarily 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of metal and plastic containers that were wet stacked while being stored as clean in the WIC. -CDI- PIC placed the containers in the dish pit to be rewashed and sanitized. REPEAT***

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed tomatoes being stored above ready to eat foods such as juices and smoothies. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pans with sticker residue remaining stored stacked on shelf as clean. CDI: Pans removed for washing. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed romaine lettuce cooling in cooler drawer after 4 hours still above 41F. CDI: Product voluntarily discarded. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two prep units (drive thru salad and sandwich) holding above 41F. CDI: All items removed and cooled in walk in freezer as product was temped less than 4 hours prior below 41F. Sandwich unit returned to 38F during inspection. Top rail of salad unit shows 26F on the digital thermometer but was 40F by end of inspection. PIC placed a work order for the prep cooler. Drawers were holding properly. PIC switched to another cold hold line for salad items that was holding at 36F. Observed drive thru milk cooler holding items above 41F. CDI: Milk voluntarily discarded. VERIFICATION REQUIRED. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled spray bottle with a small amount of unknown liquid stored in the chemical area. CDI: Bottle voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed romaine cooling in cooler drawer while tightly covered. CDI: Product voluntarily discarded. Observed portioned steak and chicken cooling in cooler drawers while tightly wrapped. CDI: Products moved to walk in freezer to cool. Ensure staff are temping products after prepping and if they are above 41F, they are cooled using an approved method in the walk in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few metal pans wet stacked. CDI: Pans removed for rewashing.

4-501.11 Maintain equipment in good repair. Observed chipping vertical shelf supports for clean dish rack. Observed splash guards on handsinks in need of reaffixing to sides of sinks. 4-502.11(A) Maintain utensils in good repair. Observed 2 damaged ladles stored as clean. CDI: Ladles were removed for replacement.

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. EHS observed food debris inside of prep stations, and minor build up on microwave. Observed exterior sides between units with build up. 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 ceiling tiles on line with dust build up.

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. EHS observed food debris on several countertops near flip top prep stations and minor build up in microwave. EHS recommends frequent cleaning. -.5 points

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine after running multiple cycles. PIC called Ecolab during inspection. Until machine is fixed, facility will be using only single service items. VERIFICATION REQUIRED. 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 premade sandwiches cooling at a rate of 0F/min. Observed cut cantaloupe cooling at a rate of 0.03F/min. Sandwiches were cooling inside a prep unit and covered. Cut cantaloupe was cooling in a container covered with a lid. CDI: Lid was removed from cantaloupe, sandwiches were placed in walk in freezer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

REPEAT 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed tomatoes being stored above ready to eat foods such as turkey, prepped tomatoes and onions, etc. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken/wild rice, corn chowder and Tikka masala soups all hot holding below 135F. CDI: Items were reheated to above 165F. 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 two containers of sliced tomatoes and emerald greens in prep drawers above 41F. CDI: PIC voluntarily discarded items. EHS will conduct long term compliance visit. Overall facility’s TCS items are cold holding at 41F or below. 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. Observed build up of food debris in bottom of prep drawers. Clean as needed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed four (4) boxes of unwashed tomatoes stored above ready to eat food in main WIC. EHS provided establishment with WIC storage order chart. Note: EHS also observed unwashed produce over hermetically sealed beverages (lime juice, juice boxes, etc.) So long as these items are not opened or removed from their hermetic containers, this is not a violation.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed nine (9) recently cut sliced tomatoes in the main WIC, and one (1) container of cooling Hummus, rotated from Prep Top 3 to WIC, cooling with lids on. CDI - Cooling TCS foods in the WIC were uncovered to cool effectively. EHS provided establishment with cooling charts for room temperature and 2-step TCS foods.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service to go bowls stored with exposed food contact surfaces at food prep line. CDI - Bowls were inverted to prevent potential contamination.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at the entrance area hand sink at start of inspection. PIC elaborated that soap dispenser had recently fallen off of the wall and that employees were washing hands at other nearby hand sinks. No other handwashing violations were observed at time of inspection. CDI - Soap was placed in a labeled squirt bottle and placed at hand washing sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately four (4) metal bins having recently been washed and sanitized stacked while wet. CDI - Bins were separated out and allowed to air dry effectively.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed bread proofing cabinet and bread cart placed in front of 2 separate hand washing sinks. CDI - PIC moved obstructions prior to comment from EHS. Place equipment in such a way as to prevent obstructing hand sinks.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed bag of red onions stored above ready to eat food in main WIC. CDI - PIC relocated unwashed produce to separate shelving to prevent potential contamination.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed green goddess dressing in the main WIC, bagged pre cut chicken and quinoa containers in prep unit 2 drawers cooling while covered. CDI - Cooling TCS foods were rotated to the WIC to cool effectively and opened to allow effective air flow.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one (1) fly at time of inspection.

4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Observed employee visor placed on top of non food contact portion of muffin tins on equipment shelving. CDI - PIC moved the employee visor to effective storage in the office.

5-501.111 Keep storage areas and bins for waste in good repair. Observed one (1) bent lid on dumpster, preventing them from forming an effective closure. Waste management company has begun process of repairing dumpster. REPEAT.

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 sliced tomato in salad prep unit stored above cold holding temperature for TCS foods. Observed sliced tomato in drive thru sandwich prep unit above cold holding temperature for TCS foods. Observed milk and mango puree in milk cooler stored above cold holding temperature for TCS foods. CDI - Sliced tomato in salad prep unit was voluntarily discarded. Sliced tomato was removed to walk in freezer for corrective cooling. Milk and mango puree were removed to WIC for corrective cooling. No escalation in point deduction due to noted improvement from previous inspection. 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 excess ice build up in walk in freezer on floors and food shelving.

5-501.111 Keep storage areas and bins for waste in good repair. Observed bent lids on dumpster lids, preventing them from forming an effective closure.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed metal pan stored as clean with food debris present. Observed apple slicer stored in cooler with food debris present. CDI - Items moved to dish machine to be washed/ rinsed/ and sanitized. - 0 -

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 feta, tomatoes, teriyaki bowls, chicken, dressings, and various other TCS items stored in prep unit between 44-50F. Ambient temperature of unit reading 44F. CDI - All items moved to walk in cooler to be rapidly cooled. Any items that had been in unit over 4 hours were voluntarily discarded by PIC. A VR will occur by 4/15/2021 to ensure cooler is capable of holding food items at 41F or below. - REPEAT - 1.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of chicken stored in prep top at 50F. All other items in prep unit 41F or below. PIC stated item had just been placed in and was out of temperature control for ~ 10 minutes before being placed into prep top. CDI - Item moved to walk in cooler to be rapidly cooled before being placed back into cold holding. All other cold holding good. - 0 -

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed to the inside of all reach in units on cook line. - REPEAT - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and head phones stored above facility food items on prep surfaces. CDI - All items moved to bottom shelf, away from potential contamination. - 0.5 -

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 4 pans of portioned chicken cooling in prep tops and units. CDI - All items moved to walk in cooler and spread on thin sheet pans to rapidly cool. - 0.5 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies present on prep line and dish areas. Be vigilant to reduce pests. EHS recommends contacting PCO. - REPEAT - 1 -

4-602.13 Nonfood Contact Surfaces - C Observed insides of multiple reach in units with food debris present. Clean as needed to prevent buildup and contamination. - 0 -

2-301.12 Cleaning Procedure - P Ensure that team members are washing hands according to the correct hand washing procedure. Employees are to rinse hands with warm running, water, apply soap and rub together vigorously for 10-15 seconds, rinse hands under clean water, and use a paper towel to dry hands. Following this procedure team members are to avoid recontamination by using the paper towel to turn off the faucet. Observed an employee use bare hands to turn off faucet. Manager was briefed on the retraining of team members on proper procedure.

4-501.114(E) Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed lactic sanitizer at the 3 comp sink not mixing to the correct strength. Lactic strength was seen well below required concentration. Eco lab was called and corrected the concentration of lactic sanitizer from 3 comp sink during the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage under hot holding at a temperature of 129F. Sausage was reheated during the inspection to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed foods prepared earlier this morning such as pizza flatbread at temperature of 43F, portioned chicken at (48F), Quinoa(43F), turkey sandwich (50F), turkey (over stacked (48-49F), pepperoni(48F) and cheese(45F). Foods were moved to walk in unit to cool below 41F.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer buckets with lactic acid sanitizer that tested to be too strong. Sanitizer was discarded and remade with he correct concentration.

3-501.13 Use approved thawing methods. Ensure that foods are being thawed either under refrigeration, running water 70F or below, or part of the cooking process. Observed smoked chicken under running water thawing at 81F. Manager was instructed too pull chicken from freezer at an earlier time to thaw faster or add ice to the running water to meet the 70F or below temperature.

6-501.111 Controlling Pests - C Flies observed inside of food establishment on the main line and beside dish washing area. Be vigilant in efforts to control pests.

4-901.11 Equipment and Utensils, Air-Drying Required - C Dishes shall be stacked in a manner that allows them to effectively air dry. Observed some dishes left wet stacked during the inspection. Food establishment shall implement pyramid stacking to prevent further air drying issues.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Store single service items inverted to prevent possible contamination. Observed bowls on the line left open ended during the inspection. Food establishment also has to go cups over stacked. Bowls inverted during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed some cheese , cut melon overstacked annd pepperoni above 41 degrees F. CDI, cheese relocated to rapidly cool and melon and pepperoni voluntarily discarded by PIC.

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 recently portioned chicken cooling in deep covered container. CDI, chicken relocated to shallow pan to rapidly cool.

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 ice scoop stored in soiled area at ice machine.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishwasher towel drying clean equipment at clean side of drainboard of dish machine.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris accumulating on shelving througout prep area.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed food debris on bottom of microwave and unit in need of cleaning.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed clean bowls and clean single-service articles stored on shelving accumulating food debris and soil.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed gasket on low reach in refrigerator broken. PIC stated work order placed on gasket for replacement.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulating on top of microwave.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed debris and crumbs accumulating in shelving throughout kitchen including inside drawers behind front counter, under microwave and on floors. Observed cardboard accumulating on floor near back door. Repeat. General cleaning needed.

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 recently cut tomatoe, cut melon and slaw and yogurt parfait poritioned and placed directly in prep coolers. Temperature 1 of cut tomatoe was 46 degrees F and for melon was at 42 degrees F at 8:26am. At 9:11 temperatures for tomatoe measured 45 degrees F and melon was still at 42 degrees F. CDI, operator transferred foods to walk in cooler and partially removed lids to rapidly cool. Repeat and proper cooling methods / equipment discussed with PIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed couple fly's in kitchen prep area. Some improvement made since previous inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee wearing a watch. Repeat. 2-402.11 Effectiveness-Hair Restraints - C - Observed food employee not wearing beard restraint. Repeat.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Observed top of dish machine accumulating soil and inside dish machine needing to be delimed.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed general cleaning needed on floors and in hard to reach areas under equipment in food prep area.

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 handle soiled equipment then proceed to handle packages of food and then clean equipment for food preparation. CDI by instruction to wash hands when changing tasks and they become soiled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed eggs left in top of prep unit at 64 degreees F. Observed dressing, chicken, cheese and other TCS foods held in prep unit drawer between 42-45 degrees F. CDI, cheese voluntarily discarded by PIC and other TCS foods relocated to walk in cooler to rapidly cool. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below. Repeat.

7-201.11 Store toxic materials to avoid contamination. -P - Observed chemicals stored over clean linens on storage shelf. CDI, items relocated for proper storage.

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 recently cut tomatoe cooling in deep covered containers in walk in cooler and prep refrigerator. Observed recently prepared cheese cooling in covered containre in prep refrigerator. CDI, operator relocated to sheet pans and transferred to walk in cooler to rapidly cool.

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

2-402.11 Effectiveness-Hair Restraints - C - Observed food employee with beard not wearing beard restraint. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed prep employee wearing a watch.

3-302.15 Wash fruits and vegetables prior to use. Observed food employee preparing and cutting tomatoes but not washing prior to food preparation.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needed in shelving throughout facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 4 plates and 5 metal/plastic containers stored clean with debris on them. CDI- items were set aside for recleaning. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed 2 thermometers not in use with dried debris on probe. CDI- items recleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep. line cooler drawers cold holding above 41F (see chart). CDI- items were discarded. Discontinue use of drawers until unit can maintain foods at 41F and below. Improvements made to cold holding since previous inspection.

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

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentrations. Observed 4 sanitizer buckets between 0-50ppm QUAT solution.

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting cucumbers and tomatoes without washing them first.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic food storage containers stored clean and stacked while wet.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF: Two employees spoken to at random could not state reportable symptoms and infections. CDI- gave PIC sample Emjployee Health Policy for use.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Upon entry, observed employee filling bottles at handsink. CDI- discussion and handsink cleared.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P: Found cardboard box containing avocados laying over top of RTE food in prep cooler top. CDI- box removed from prep top.

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: Found potato soup from previous day cooled overnight to 48 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found many TCS foods in prep tops over 41 F. Some items exceeded 45 F. Foods moved to walk-in cooler and freezer for cooling.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf: Facility holds milk for customer self service on TPHC. Facility could not produce written procedures for TPHC. CDI- gave PIC template for written procedures.

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: Found 2 bagged potato soups from previous night tightly sealed and stacked together in deep pan. CDI- soup was voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer in cloth bucket 50 ppm. Buckets were changed out.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS foods cold holding above 45F in flip top cooler drawers near the drive through window. CDI- items were relocated to the walk in cooler for cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some ceramic bowls/plates and 2 blenders stored clean and stacked while wet. Improvements made since last inspection therefore no point escalation.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-use cups stored at the customer self-service station with lip portion of cups exposed.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Clean the dish machine daily. Observed debris accumulation on the inside walls/doors of the dish machine.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee handling soiled equipment then proceed to handling clean equipment at dish machine without changing gloves or washing his hands. CDI- discussion with PIC about when glove changes are required.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed 3 thermometer probes sheathed with visible food debris on the probe. CDI- items were cleaned.

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/watches while working with food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed salad mixing bowls and metal containers stored clean and stacked while wet.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed sandwich wooden picks being stored in a container with food debris in it and multiple cups at the customer self-checkout area with lip contact portion exposed.

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

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee handle payments at the front counter and then plate food for customers without washing hands. CDI - PIC had two employees handle the front counter service, one plating food and one taking payments. REPEAT -2- Points were not escalated today because the condition was better than the last inspection.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed fruits and vegetables stored on the top shelves in the walk in cooler over RTE juice and dressings on lower shelves. CDI - Storage order reversed. -0-

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 one container of cooked chicken without date mark. Observed dressings stored in the walk in cooler without the open date available. PIC stated date marking system has six date mark labels on the container once opened so the original open date is preserved. No items had the original open date on them today. CDI - PIC had food employee correct all dressings in the walk in cooler and educated prep employee on the system. -1.5-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelet and watch on two food employees plating food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee with a hair net on only the ponytail leaving the sides and top of hair unrestrained. Observed another food employee wearing a ball cap and a ponytail with ponytail falling toward face while preparing food. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans to the right of the dish machine on drying shelf. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups at the self-service kiosks overstacked out of the cup dispenser. REPEAT -1- 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed plastic forks and condiments stored in containers with buildup and coffee filters stored in the splash zone of the handsink near the dish machine.

4-501.11 Maintain equipment in good repair. Observed peeling shelves in the walk in cooler and peeling drying shelf to the right of the dish machine. -0-

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 dust buildup behind the vent cover over the HVAC vent. REPEAT -.5-

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee working at front counter handling payments and preparing food orders without handwashing after handling payments. CDI - PIC educated food employee and hands washed. -2-

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 cole slaw with tight lid in place cooling in the prep cooler near the drive-thru window. CDI - Lid loosened. Points were not escalated today because this was an improvement over the last inspection. -.5- REPEAT

3-305.12 (F) Food Storage, Prohibited Areas - C Food shall not be stored under sewer lines. Observed tea, coffee and filters stored under the sewer line of the dump sink. CDI - PIC moved these to empty space under the same prep table away from the sewer lines. -1-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed lips of stacked cups at the self-service kiosks above the height of the cup dispensers. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticky buildup on the tops of doors under the soda dispensers. -0-

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 buildup on ceiling in the dining room around the HVAC vents. -0-

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 buildup behind the HVAC vent cover at the soda dispenser on the ceiling. -0-

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed buildup on the roof of the microwave behind loose panel. -0-

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed labeled employee medication stored on a high shelf over facility food in the baker's walk in cooler. CDI - PIC moved medication to a low shelf and educated employees on the storage requirements. -1-

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 lids in place while spring mix, green goddess dressing cooling in low boy coolers. -.5-

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 working containers of basil pesto and vinaigrette in squeeze bottles at the prep line. -0-

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 scoop used for dispensing food stored on soiled prep table. REPEAT -.5-

4-501.11 Maintain equipment in good repair. Observed leaking roof from the air conditioner and peeling, rusty shelving near the dish machine. -1-

5-205.15 Maintain a plumbing system in good repair. Observed leak at the handsink located behind the registers at the front counter. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors on both dumpsters open. -0-

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 caulking at the floor to wall junction near the handsink in the men's restroom. -0- 6-501.12 Cleaning, Frequency and Restrictions - C Clean floors, walls and ceilings often enough to prevent buildup. Observed buildup on the main walkway dining room carpeting.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee drinks stored on the high shelf in the walk in cooler in the baking station. CDI - PIC removed the drinks and instructed to store them low and away from facility food. -1-

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 employees leave food prep area while wearing gloves, touch soiled handles on equipment and touch screens before resuming hand dispensing with the same gloves and handling food. CDI - Hands washed and employees reminded when to wash hands. -2-

82-303.11 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. 2-302.11 Maintenance-Fingernails - PF Observed food employee with wrist watch on arm while preparing food. Observed one food employee preparing food without hair restraint. Observed two employees preparing food with painted fingernails and no gloves. CDI - PIC had food employees remove watch and wear gloves during food prep with painted artificial fingernails. -1- REPEAT

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 in-use knife in the prep station stored on soiled counter. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic pans on drying shelves. -0- 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed debris in the bottom of storage bins for eating utensils at the service line, dust on the shelf for coffee mugs and bin with food debris inside used to stored lids.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed overstacked cups in the cup dispensers at the front ordering area. -.5- REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the backsplash panel of the soda machine and on the inside of the dish machine. -1- REPEAT

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 dust behind the vent cover in ceiling in the dining room near the drink dispenser. -.5- REPEAT

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed pineapples, cantaloupes and other unwashed produce over RTE toppings, nuts and other RTE foods. Separate these. CDI - PIC reversed storage order for RTE foods, placing them on top shelf. -0- REPEAT

4-602.11 (D) Equipment Food-Contact Surfaces and Utensils-Frequency - P Food contact surfaces of equipment and utensils used with TCS foods shall be cleaned at least every 4 hours if at room temperature. Observed salad toss bowls and tongs used for tossing salads that have been in service at room temperature at least 5 hours without cleaning. CDI - Bowls and tongs sent to dish washing area for cleaning. REPEAT -3- 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the insides of dining room drink dispenser nozzles. Clean these often enough to prevent buildup.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two food employees wearing bracelet and watch on arm while plating food. Remove these prior to beginning food prep. REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees with swinging ponytails while plating food. Secure ponytails and make sure hair does not fling over the shoulders during food prep. REPEAT -1- REPEAT

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed exposed lip on cups in dispensers at customer self-service and behind the counter. Reduce the line of cups so the lip areas on all cups are protected. Observed eating surfaces facing up on spoons in the drying area and on knives near the serving window. Keep the handle available for selection. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the handles of walk in coolers and on the floor in the walk in freezer under shelving. Clean these areas. -.5- REPEAT

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 buildup behind the missing air filter on the hood exhaust located over the dish machine. Clean. REPEAT -0-

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 handle unwashed avocado, wash it, remove sticker and then cut in hand without handwashing nor glove change. CDI - Hands washed and employee educated about when to wash hands. -0-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed cantaloupes and other unwashed produce stored on shelf over RTE soups and other RTE foods. CDI - PIC designated separate storage for produce on shelving, with washed produce over unwashed. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed two buckets of sanitizer at 100 ppm quat. CDI - Buckets refilled with quat at 200 ppm. -1.5- 4-602.11 (D) Equipment Food-Contact Surfaces and Utensils-Frequency - P Food contact surfaces used with TCS foods at least once every four hours. Observed more than four hours before dishes used with TCS foods washed. CDI - PIC had employee clean dishes. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cleaned squeeze bottles on the drying rack with oil inside. CDI - PIC voluntarily discarded these.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled shakers of spices on the prep line. Label these with the common name of the food. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee with band on arm at the drive-thru window. Remove this prior to food service. 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 food employees bagging food at the drive-thru window with fingernail polish. Wear gloves while bagging food and wearing fingernail polish. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees with hats on and ponytails swinging and over the shoulder. Make sure ponytails are restrained effectively. -.5-

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados at the prep line being cut for service. CDI - Employee washed avocados before use. -.5-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed plastic and metal silverware with the handles down. Invert these so the handle is available for selection to avoid contaminating food contact surface. Observed cup lips exposed at the drive-thru window and at the self-service counter for customer self-service at the front counter. Keep the lip area protected. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the walk-in handles and walk in shelving. Clean these. -0-

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 grout in tiles outside restrooms. 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 buildup on floor under ice machine and front line equipment. Clean under equipment. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed coats hanging over single use napkins and on shelf used for facility items. Keep these from contaminating facility items. -0- 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 dust in duct over dish machine. Clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed garden wonton, mozzarella, cheddar slices in reachin under press out of temperature. CDI - discarded by PIC

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 garden blend with no date mark, at 46 degrees. CDI - Discarded

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open, closed during inspection by PIC, left open again and closed by PIC.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observe single service cups stored with debris present in server area. Observed single service forks in grab container for servers not organized. CDI with handles pointed toward contact area.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed damaged splash guard at bakrey hand sink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cart blocking the hand sink at the line area. Keep clear at all times to ensure proper hand washing. CDI- Cart moved.

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 spring mix salad lettuce in the cooler drawers covered at 51 F after being prepared. Leave uncovered/vented and place in the walk-inc cooler for proper cooling after prep before placing in cooler drawers. Pre coolers shall only be used to maintain temperatures, but not as cooling equipment.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in one of the reach-in coolers. CDI- PIC placed a thermometer in the cooler.

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 exterior of the lemonade container at self-service drink station. Clean and sanitize as needed.

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 low floor grout in various areas of the kitchen. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build-up on the cove tiles and floor in drive-thru under drink station.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC Jose Lara Serve Safe not in the Cafe for review.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf -Observed clean plates stored as clean. CDI- Returned for proper washing. Ensure to properly remove all debris during the dish washing process. 4-501.114 Maintain sanitizer at correct concentrations. -P -Dish machine measured 0 ppm of chlorine. CDI- Hose was not pushed all the way in the bucket of sanitizer. The machine was prime and now measures 50 ppm. Continue to monitor sanitizer as required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed boxes of lettuce on the prep table for a delivery at 51 F. PIC stated the delivery was around 15 min prior. Cut bagged lettuce was at 41 F or below when received per the PIC but was not put in the cooler immediately. CDI- Items were put in the cooler. Ensure to place TCS foods in the cooler immediately to avoid temperature danger zones.

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 bread store directly in contact with wicker baskets at the line. Use parchment paper to line baskets due to not being an easily cleanable surface for food contact.

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 shelving and racks in the walk-in 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 build-up on the floors under the line. Clean regularly. 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 low floor grout in various areas of the kitchen.

7-201.11 Store toxic materials to avoid contamination. -P: Observed Expo Cleaner stored above coffee urns. Discontinue storing chemicals above food/drinks containers. CDI-removed

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 employees wearing nail polish handling food/drinks without wearing gloves at various times during the inspection. CDI-put on gloves

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove sticker residue from outside insert containers before washing (Repeat ). Clean top of dish machine.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor under sink at coffee area on front line.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Provide space/area for employees to store personal items such as purses, coats, and bookbags. Observed personal items stored with and on food items.

2-101.11 PIC shall be present during all hours of operation.-PF: A person in charge with Ansi accredited food protection manager certification must be present during all hours of operation.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Discontinue storing syrup(soda) bag in boxes on floor near mop sink and mop buckets.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Discontinue storing tea urns under hand sink near dish machine. Discontinue storing measuring cup at hand sink handles. Removed.

4-602.13 Nonfood Contact Surfaces - C: Removed sticker residue from outside clear insert pans stored clean.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Observed drain under 3 comp draining slowly. Keep an eye on drain and repair if needed.

General Comment 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Current health policy does not cover exposure. CDI - Handout of Mecklenburg County Health Department health policy agreement left with PIC to post and have staff sign.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Sanitizer bucket stored on edge of handsink blocking use of hand sink. CDI - Bucket relocated.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed open container of salad dressing with no lid and the open end of a single use glove around the top to seal the container. CDI - Glove removed and container wrapped. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed tomaotes stored on shelf above ready to eat items thawing on speed rack. CDI - Rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on multiple food containers stored as clean and dark build up indside soda nozzles. CDI - Pans with residue sent back for reprocessing. Soda nozzles removed and cleaned during the inspection.4-501.114 Maintain sanitizer at correct concentrations. -P Observed multiple buckets of sanitzer reading around 100ppm. CDI - Buckets dumped and refilled at correct conentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple food pans wet stacked together on drying rack. Separate to allow air drying.

General Comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor build up of dust on top of ice machine. Clean.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed dish machine dispensing 0 ppm free chlorine into final rinse. CDI - used 3 comp sink to sanitize washed utensils until service person arrived. Service person arrived and repaired. Also observed quat sanitizer dispenser dispensing multi-quat sanitizer at barely 150 ppm. Accepted range is 150-400 ppm. Have repairperson adjust this as well.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic and metal pans wet nested.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed kiosk with many stacks of unsleeved and otherwise unprotected single-service cups. Keep lip contact area of cups protected from customer contamination.

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 floor grout is wearing away between some of the floor tiles in the kitchen near the dish machine and ice maker.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed the PIC today could not provide any certification. Certification on the wall was for a manager not present today.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed an employee working with food went to the back to change the sanitizer buckets and then came back and continued working with food with the same gloves on. CDI - PIC was informed and corrected employee.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans stacked and stored as clean had dried food debris on the interior food contact surfaces. CDI - rewashed.

3-304.11 Food Contact with Equipment and Utensils - P. Food should only contact sanitized equipment and utensils. Observed a stack of deli meat was directly touching shelving in a reach in cooler. Discarded. CDI.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain cold food at 45F or below. Observed roasted turkey in one of the prep units at 47-53F. CDI- placed in the walk-in to cool.

3-502.12 Reduced Oxygen Packaging, Criteria - P,PF. Observed facility with sealed bags of cooled soup. Some were bags that were tied shut and some were heated and then cooled in the intact bags from the manufacturer. Per the NC Food Code cook-chill is a specialized process requiring HACCP and compliance with 3-502.12 or a variance approved by the State of NC to follow other procedures. CDI - PIC opened all the bags that had been cooled and stored in sealed bags.

Ensure all foods are rapidly reheated to 165F within 2 hours. Observed french onion soup 112F, chowder 125F after being reheated for 4 hours, CDI by discarding. Ensure that rethermalizer is not overfilled. Current procedure being followed is that soup is pulled from line at night, cooled in open bags until it reaches proper cooling temperature. Bags are then tied and stored in walk-in for a maximum of 2 days. Bags are pulled from the walk-in and rethermalized in sealed bags.

3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed cheese 54F, cheese 50F, lettuce 52F in prep coolers, containers were filled above loading limit and there were some gaps in the top of the cooler where pans were missing. CDI, items were pulled and observed to be properly cooling, all gaps in tops of coolers were filled.

3-501.17 Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed open bags of lettuce with no date marking, CDI by marking during inspection.