PANERA BREAD #1707

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sheet pans, muffin tins, and containers (with equipment inside) stored as clean with visible food debris present. CDI- Items were taken to be w/r/s. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausages hot holding in steam well between 125-130F. CDI- PIC voluntarily discarded the sausages. -0- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats throughout the facility during the inspection. EHS recommended more frequent pest control visits. -1- **REPEAT**

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes stored as clean and stacked wet( pans and baking sheets). **REPEAT** -1-

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 build up on racks storing clean dishes and on the outside of equipment. More frequent cleaning is recommended. -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. EHS observed cracked tiles throughout facility. -0-

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. Observed food employee eating sliced deli meat on the cookline. EHS provided education and advised that facility designate an area for employees to eat. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a large amount of sheet pans and a few muffin tins stored as clean with visible food debris present. CDI- Items were taken to be w/r/s. **REPEAT** -3- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats throughout the facility during the inspection. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed muffin pans and metal bowls stored in clean dish storage that were stacked wet. **REPEAT** -1-

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving in dry storage areas beginning to rust. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple scoops stored clean with visible food debris. Observed a few metal pans stored as clean with visible food debris. Observed plastic containers in clean dish stored with sticker residue on the outside, the dishes are stacked so that the sticker residue is touching the food contact surface of the containers. Observed that most drawers and utensils containers in the facility are in need of cleaning. EHS observed visible food debris in the drawers and containers were clean and sanitized dishes are being stored. CDI- Items were removed and placed in the dish pit to be w/r/s. **REPEAT** For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed muffin pans and multiple plastic containers stored in clean dish storage that were stacked wet. **REPEAT** -1-

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 gaskets and bottoms in major of prep units in the facility in need of more frequent cleaning. Observed that the tops of the units also need to be cleaned as these areas are used for storage. **REPEAT**

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken tile in the walk in freezer. Repair as soon as possible. **REPEAT** -0.5- 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed low grout throughout the kitchen area. 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 heavy food debris underneath and behind equipment. Observed heavy food debris on the floor of Walk in freezer. Observed food that has rolled under back storage shelves (near back prep area) that need to be removed. Facility in need of more frequent general cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple scoops stored clean with visible food debris. Observed a few metal pans stored as clean with visible food debris. Observed plastic containers in clean dish stored with sticker residue on the outside, the dishes are stacked so that the sticker residue is touching the food contact surface of the containers. Observed that most drawers and utensils containers in the facility are in need of cleaning. EHS observed visible food debris in the drawers and containers were clean and sanitized dishes are being stored. CDI- Items were removed and placed in the dish pit to be w/r/s. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed shredded cheese in baker WIC that was past the 7-days for date marking. Observed half and half in lowboy unit that was not date marked. CDI- Both items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed that facility thermometer was registering more that a 2 degrees difference. Facility thermometer read 14F when EHS thermometer read 32F. CDI- PIC had another thermometer that is functioning properly. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats throughout the facility during the inspection.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a large amount of metal pans stored in clean dish storage that were stacked wet. CDI- PIC corrected stacking order.

4-501.11 Maintain equipment in good repair. Observed rusting shelving above 3-compartment sink and in walk in cooler. Repair/replace as soon as possible.

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 lower shelving of prep table areas are in need of general 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 broken tiles in the walk in freezer. Repair as soon as possible.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee enter kitchen with gloves on and proceed to single service items. CDI: Employee removed gloves and washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine after running multiple cycles and priming machine. Sanitizer level in bucket was low. CDI: Bucket was changed, lined primed, new concentration is 50ppm. 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

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insects on top of bucket of chemicals.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling cart blocking handsink at oven area. CDI: Cart was relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans, bowls, plates, and ladles with food debris while being stored as clean. CDI: Items were placed to be 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cut melon cooling at a rate of 0.01F/min inside plastic cups covered with a lid. Items were also in a reach in cooler. CDI: Items were moved to walk in cooler to cool. 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 .

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 build up of food debris in bottom of prep units and salad bowl station. Clean as needed.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed two containers of shredded cheese and portions of cream cheese in prep unit above 41F. Ambient air of prep unit was 42F. Items were voluntarily discarded since they were in the unit overnight. 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 .

4-501.11 Maintain equipment in good repair. Observed ceiling leak in bakery walk in cooler. Leak was not contaminating any food products during inspection. PIC stated a repair ticket has been placed.

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 heavy food debris in bottom of prep units on serving line. Clean as needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans, plastic containers, bowls, and a scoop soiled with food debris while being stored as clean. CDI: Items were placed to be 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed a container of liquid eggs and egg whites above 41F. Items were in a shallow ice bath. CDI: PIC added more ice to container. All other cold holding is correct. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed 2 soufflé's being held on TPHC without time labels. CDI: PIC placed time labels on items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed an unlabeled spray bottle with an unknown chemical. CDI: PIC voluntarily discarded item.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cut romaine cooling at a rate of 0.03F/min inside a container covered in Saran Wrap. CDI: Saran Wrap was removed from container. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris in bottom of prep units throughout facility. Clean as needed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employees effectively washing hands in sequence during glove change. Observed one (1) employee turn off handsink with bare hands. No other handwashing violations observed at time of inspection. CDI - EHS corrected employee verbally and coached all available nearby employees as to proper handwashing procedures. EHS observed effective corrective handwashing by employees prior to continued food preparation.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed shelf with approximately four (4) unopened chemical bottles (lime-away and hand sanitizer) stored above opened soda syrup boxes and hoses at dry storage. CDI - PIC used ladder to reorganize chemical storage to prevent potential contamination; chemicals were shifted to the left to no longer be directly over soda syrups. REPEAT. Note: No escalation in point deduction due to noted improvement from previous inspection; in use chemical bottles were properly positioned and labeled to prevent potential contamination. Verify that chemicals, even when sealed, are not stored above food, clean linens and equipment, or single service articles.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee at prep line engaged in food prep (preparing flatbreads, etc.) while wearing a wrist band. Ensure that food employees are not wearing anything on hands, arms, or fingers, other than a plain band. REPEAT. Note: No escalation in point deduction. Employee’s wrist band was covered by single service gloves, limiting potential food contamination. Verify that employees that will be engaged in food prep remove jewelry and bands on their arms, hands, wrists, and fingers prior to any food prep.

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. Observed one (1) bin of granola with a spoon stored such that food handle directly contacting the food. CDI - spoon was removed from bin by EHS and rotated to 3 compartment sink for proper sanitizing by PIC. REPEAT.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed three (3) bags of recently delivered clean linens stored directly on the ground next to primary WIC. CDI - PIC and EHS discussed linen storage. PIC elevated linen bags using available hooks and shelving prior to end of inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed cardboard dumpster door open after recent visit by PIC. CDI - EHS closed dumpster door prior to return to interior premises. Maintain dumpster doors closed when not in use.

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 minor soil accumulation on floors of bakery WIC and walk in freezer (bread crumbs, food soil, etc.) Clean as needed to prevent accumulation.

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 - PIC was unable to present written procedures for employees to follow when responding to vomiting or diarrheal events. CDI - EHS provided PIC with sample written procedures for employees to follow when responding to vomiting or diarrheal events, as well as a vomit and diarrhea cleanup poster.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) bread roll contacting metal storage shelving at bread overhead shelves, outside of its bag. Observed bottle of mustard sauce stored in a bin in direct contact with arugula in prep top unit. CDI - Bread roll was disposed of without comment by EHS. EHS grabbed mustard bottle and removed it from arugula bin. PIC place bottle in readily available empty bin in prep top unit.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. During thermometer calibration, PIC provided EHS with thermometer stored at thermalizer area. EHS observed minor food debris on thermometer during calibration. All other food contact surfaces were observed as being properly sanitized and cleaned. CDI - EHS discussed proper sanitizing of thermometer prior to storage. EHS sanitized thermometer prior to returning to PIC after calibration .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed rag stored in recently prepped plastic bin without effective labeling. Bin was observed to be below necessary concentration. Discussion with food employee elaborated that bin was made with detergent and water, as opposed to available sanitizer. CDI - Bin was removed from table and remade to proper concentration with readily available sanitizer. Bin was then labeled accordingly. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two (2) shelves with bottles of open chemicals (sink and surface sanitizer, hand soap, etc) stored over to go bags and clean linen (aprons) CDI - EHS and PIC reorganized chemical storage to prevent potential contamination.

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 one (1) squirt bottle of water at prep table without effective labeling. CDI - EHS labeled bottle with dry erase marker.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately five (5) fruit flies at drink bar trash bin. PIC presented invoices from standard pest control within the facility, and stated that facility would be undergoing partial remodeling to improve the drink bar and waste storage.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.Observed one (1) employee at register with jeweled wedding ring. After washing hands properly and applying gloves, employee began food prep (cutting and mixing bread for stuffing). Ensure that food employees are not wearing anything on hands, arms, or fingers, other than a plain band. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) bin containing wiping cloths at 0ppm. Employee mentioned that bins had been made with water, as opposed to sanitizer. CDI - EHS pulled bin and remade with properly concentrated sanitizer.

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. Observed one (1) bin of bacon bits with food handle directly contacting the food. CDI - spoon was removed from bin by EHS and rotated to 3 compartment sink for proper sanitizing.

6-302.11 Supply toilet tissue at each toilet. -Pf Observed one (1) female restroom stall with no toilet paper. CDI - PIC delegated replacement of toilet paper from readily available supply to employee.

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 two (2) chipped tiles at the floor of walk in freezer. Repair or replace as needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 4 bowls and 1 large mixing bowl that were stored as clean found with food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to dish machine to be re-washed. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 3 food employees were wearing watches/bracelets on their hands/wrists. Food employees shall not wear jewelry on their hands or wrists. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of bowls and pans stored as clean were stacked while still wet. Allow utensils to adequately air dry before stacking. REPEAT

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No sink and surface sanitizer test strips available at establishment. VR - Verification required within 10 days that establishment has acquired test strips.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed staff not knowledgeable of reportable illnesses and exposure reporting. Old health policy provided by PIC did not include nontyphoidal salmonella as reportable illness. CDI, updated employee health policy agreement emailed to pIC.

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. Observed food employee eating at prep table in kitchen.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed hand washing sink out of paper towels. CDI, towels supplied.

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 several bowls stored on shelf accumulating soil and debris. CDI, equipment relocated for cleaning.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on counter surfaces and 2 buckets of sanitizer testing below required concentration of sink and surface sanitizer.

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

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 top of dish machine in need of cleaning and inside of dish machine in need of deliming. Observed some food debris and soil on shelving and no food contact surfaces in kitchen.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. - Lack of active managerial control noted for ensuring employees are properly maintaining the temperatures of TCS foods as seen by consistent cold holding violations. - VR -Verification required to ensure active managerial control has been obtained. RCP will be implemented for cold holding.

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 . - REPEAT - Observed deli prep unit on left side of left wall to be holding all food items above 41F (see temperature chart). Per PIC, items were placed in unit the previous night. Also observed chicken and boiled eggs holding above 41F in deli prep unit on right wall around 2:10pm and spring mix holding at 44F in salad drawers. Per PIC, items had been in units at 10am. - CDI - PIC voluntarily discarded all TCS items in unit. PIC also voluntarily discarded chicken, boiled eggs, and spring mix. Follow up visit required to ensure unit properly functioning.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of degreaser lacking a label. - CDI - PIC labeled degreaser spray bottle.

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 cantaloupe cooling in WIC in a closed, deep container. Cantaloupe did not cool any degrees during a 30 minute period. - CDI - PIC moved cantaloupe to walk-in freezer to quickly cool. EHS recommends cooling items in walk-in freezer from now on.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster doors open. Maintain dumpster doors closed when not in use.

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 . - REPEAT - Observed deli prep unit on left side of left wall to be holding all food items above 41F (see temperature chart). PIC stated unit was scheduled to be replaced next week but maintenance would be called to fix it so that it could be used while waiting for it to be replaced. EHS provided PIC with TPHC form for emergency use. - VR - Verification required within 3 days to ensure unit has been repaired. Observed spinach temp above 41F that was being held in open cooler area under ovens. Due to cooler not having a lid and placement under ovens, EHS does not believe unit can maintain 41F or below. Do not store TCS foods in this area. PIC voluntarily discarded spinach. NOTE: Fourth consecutive inspection with cold holding violations. If issue persists at next inspection, risk control plan will be implemented.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed edamame thawing under running water that temped 82F. Running water used for thawing should not exceed 70F. - CDI - EHS discussed proper thawing methods with PIC. PIC adjusted water temperature to below 70F.

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 - No vomit and diarrhea clean up plan in place at time of inspection. Due to this being the establishment's first inspection since the new food code was adopted, no point deduction today. CDI - EHS educated PIC on need for vomit and diarrhea clean up plan. EHS provided educational poster and written procedures to PIC.

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 - Unwashed onions stored above ready to eat foods (cooked rice, chicken salad, etc). Unwashed produce should be stored beneath ready to eat foods. CDI - PIC voluntarily moved unwashed onions to bottom storage shelf. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Multiple uncovered containers observed in pull out coolers under prep units. Food items must be covered while in storage. CDI - All items were covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - REPEAT - Asiago shredded cheese observed above 41F (44F) in walk in cooler. Label indicated it had been there for 2 days (since 1/11). CDI - Cheese was voluntarily discarded by PIC. EHS educated PIC on filling containers with less product to prevent this from happening in the future. NOTE: Improvement noted for cold holding issues. All coolers were working properly (see temp chart). This cheese item was the only food item found out of temp in the entire establishment. Therefore, no VR required and point reduction given.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety - Deli turkey observed open in walk in cooler but not date marked. CDI - PIC voluntarily discarded item.

4-501.11 Maintain equipment in good repair. - Dish machine not properly functioning and hand wash sink near entrance to kitchen is leaking. Repair leaking sink. PIC stated dish machine not properly functioning was noticed the previous night when testing the sanitizer concentration. Work order was already placed at time of inspection and establishment was utilizing the 3 compartment sink as an alternative for washing dishes. EHS instructed PIC to contact EHS when dish machine has been fixed for verification purposes. Visit will be conducted to verify dish machine properly functioning.

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 debris and food residue on pull out cooler drawers under prep units and in the bottom of reach in coolers. Increase cleaning frequency of these surfaces to prevent accumulation.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed in-use chlorine dish machine measure at 0 ppm. EHS observed chlorine sanitizer bucket a 3rd full. CDI-PIC placed service request for dish machine repair. Facility will use 3-compartment sink temporally. 3-compartment properly setup and dishes observed washed were moved to 3-compartment sink to be rewashed. Verification visit no later than 08/13 to confirm dish machine has been repaired or replaced.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patties hot holding at temperatures below 135F. CDI-Product voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed dice tomatoes, feta, and cut lettuce cold holding in sandwich unit #1 above 41F. All products were moved to freezer to rapidly cool and observed below 41F. There were several other items in the unit from the previous day that measured 41F or below. Many of the products were stacked to high to maintain proper temperature. Observed a container of liquid egg product cold holding above 41F. PIC voluntarily discarded product. EHS discussed utilizing TPHC for product either 4-hour or 6-hour hold time. EHS provided copy of TPHC form. Observed sandwich unit #2 cold holding TCS foods (cut lettuce, sliced and portioned turkey, sliced and portioned steak, mozzarella, sliced cheeses, feta cheese, and diced tomatoes) above 41F. Ambient temperature was measured above 41F. All products were prepared and placed in unit at 9:15 on 08/03, per date mark label. PIC placed service request and stated they will arrive between 2-3 pm. EHS and PIC agreed they will quickly cool all products to 41F or below in freezer. In addition, TPHC will be temporally used and all TCS foods stored in sandwich unit 2 will be discarded after 4-hours. TPHC form completed during inspection and reviewed by EHS. Verification visit no later than 08/13 to confirm unit has been repaired or replaced. EHS was told prior to measuring temperatures all products were prepared today (08/03 and confirmed by date mark labels) and should be 41F or below. EHS and PIC discussed cooling parameters and methods. See violation #31.

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 food products ambient cooling in prep units in deep portions, not in shallow pans, and tightly wrapped and/or covered. CDI-EHS discussed cooling should be done in walk-in cooler and freezer and TCS foods shall be quickly cooled to 41F or below prior to being stored in prep units for service. See violation #20. Cooling posters provided to PIC.

3-501.13 Thawing - C Observed food employee thawing bags of soups fully submerged in 85F water (cold water). EHS discussed approved thawing methods and thawing in water 70F or below. CDI-Employee moved products to walk-in cooler to continue thawing.

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 accumulation of dust and soil on ceiling tiles and vents above cook line and prep areas. Increase cleaning frequency to avoid build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice, tomatoes, eggs, and corn in flip unit that were above 41F. Items were placed into the flip unit around 5am and were not at the correct temperature. PIC stated that the unit was turned off, which is why the items were out of temp. CDI-all TCS items were voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed fruit cups that contained melons in reach in cooler that were not dated. PIC was unsure of when they were prepped. CDI-fruit cups discarded. Observed 2% milk and half and half that were not date marked. Items were opened yesterday. CDI-milk and half and half were dated. REPEAT

2-402.11 Effectiveness-Hair Restraints - C Observed food employees not wearing hair restraints.

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 handle of utensil in cheese and rice. CDI-utensils were properly placed into food.

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 opened almond milk, whole milk, and 2% milk not date marked. Items were opened yesterday. CDI - Items dated.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done on metal shelving of produce/meat WIC and on the floor of the bakery WIC. No signature needed due to COVID-19 guidelines.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patties recorded below 135F , CDI- Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some items on flip top and drawere recorded above 41F. Unable to determine cause of temperature abuse. CDI- Discarded.

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

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Light shield missing for ceiling lights in WIF.

6-301.11 Provide soap for handwashing at each handsink. -Pf Soap dispenser was broken. provide soap. VR. Facility will use disposable soap in meantime.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Some bowls stained with food debris. CDI- Taken to dishwasher.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some wet stacking observed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods recorded above 41F (see chart). Could not determine if unit was not functioning or if employee habit was cause of temp. abuse. Will return to assure temps. are holding. CDI- Foods cooled down. REPEAT. VR.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee was not wearing a hair restraint.

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. Knife stored on box in WIC. CDI- Removed.

2-301.14 Wash hands after activities that contaminate them. -P COMMENT: Food employee observed sweeping food debris from bread cutting machine into trash can, moving and handling trash can, then donning glove to dispense pastry for customer order. CDI. Informed the employee to wash his hands. Employee washed hands. All other employees washed hands appropriately. No points as first offense; if not corrected at next inspection, points will be deducted. Suggestion to manager during inspection to review handwashing policy to front staff.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf COMMENT: Noted no paper towel in dispenser at dish hand sink. CDI. PIC refreshed paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris inside several utensil storage bins on clean rack at dish station. Observed stuck on food debris on vegetable slicer used for cucumbers, etc. stored clean in prep room. CDI (corrected during inspection). The PIC (person in charge) removed the soiled utensils and bowls to the dish washing area. Repeat from previous inspection, full points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed quinoa (49F), gruyere cheese mix (46F), shredded cheese mix (44F), and chicken (45F) all above 41F. CDI. The PIC cooled the chicken and gruyere mix to 41F. Quinoa and cheese mix was voluntarily discarded. Repeat.

4-501.11 Maintain equipment in good repair. Observed chipping cabinetry (particle board) underneath the trash container area and underneath the soda drink machine area for customers. This area can not be effectively cleaned as the particle board is exposed and absorbent. Maintain equipment in good repair. Observed broken air curtains in walk in cooler. Observed walk in freezer producing ice buildup on shelving/door. Observed loose bottom shelf inside walk in cooler that needs to be repaired. Repeat on cabinetry. Full points not deducted as low risk; continue towards replacing. PIC has placed work order for the walk in freezer issue and walk in cooler air curtains.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris inside utensil storage bins and on serving bowls at line. CDI (corrected during inspection). The PIC (person in charge) removed the soiled utensils and bowls to the dish washing area. Repeat from previous inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P COMMENT: Observed tomatoes holding at 43F in the first sandwich prep cooler and quinoa holding at 43F at salad prep cooler. Ensure all food is held at 41F or below. CDI. The PIC placed the tomatoes and the quinoa in the walk in cooler to cool properly.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed feta with an incorrect date marking label of 1-5-19 to 1-12-19 and gorgonzola cheese with an incorrect date marking label of 1-7-19 to 1-14-19. Ensure food is only held for a total of 7 days, with the day of opening or preparation counting as day one. Therefore it would be 1-5-19 to 1-11-19 and 1-7-19 to 1-13-19. Manager was informed. The cheese is still in date, but ensure the discard labels are maintained correctly. This needs to be changed in labeling system. I will return within ten (10) days to verify compliance.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing/handling food and drink without proper hair restraints. Wear effective hair restraints such as hair nets or hats.

4-501.11 Maintain equipment in good repair. Observed chipping cabinetry (particle board) underneath the trash container area and underneath the soda drink machine area for customers. This area can not be effectively cleaned as the particle board is exposed and absorbent. Maintain equipment in good repair. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. COMMENT: Observed debris on the following: racks inside prep coolers and walk in coolers, on gaskets and lower prep areas at line.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. COMMENT: Observed dumpster sliding doors open. Observed loose litter scattered across dumpster area. NOTE: This is a shared dumpster. Conversation held with manager on importance of maintaining this area. Will inform other food establishments upon their inspection (if it is a continuing problem to try and gain compliance).

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. 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 low grout in different areas throughout the kitchen. (Manager has work order for this violation). Observed dust buildup on several ceiling tiles throughout establishment and vents in need of cleaning. Observed plumbing attached to equipment in the dish pit area in need of deep cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rollingK cart blocking first handsink inside the kitchen to the right and a disposable glove in the basin at beginning of inspection. REPEAT -1-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in the dish machine at 0 ppm chlorine concentration at beginning of inspection. CDI - PIC purged, discontinued until repaired and started using 3-comp sink until sanitizer repaired in dish machine. -1.5-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on egg cooked to order on the menu. VR no later than 11/2/2018 to ensure egg has a consumer advisory to educate customer about the risk of eating undercooked foods. -.5-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 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 wearing watches and one food employee plating food wearing artificial mails without wearing gloves. REPEAT -1-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored under equipment that is either leaking or has been recently cleaned. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans on drying shelf over 3-comp sink. -0-

4-501.11 Maintain equipment in good repair. Observed right splash guard separating from first handsink inside kitchen to the right. Observed damaged cabinet facing under drink dispensers. -0- POINTS NOT ESCALATED TODAY AS THIS WAS A DIFFERENT RULE VIOLATION FROM THE PREVIOUS INSPECTION.

5-205.15 Maintain a plumbing system in good repair. Observed leak at can wash. PIC stated part has been ordered to repair faucet. -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 the ceiling around HVAC vents at the prep line. -0- POINTS NOT ESCALATED TODAY AS THIS WAS A DIFFERENT RULE VIOLATION FROM THE PREVIOUS INSPECTION.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink with significant food debris in it. CDI PIC cleaned handsink.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with significant food debris in it. Make sure to increase cleaning frequency. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed blenders stored as clean with minor food debris on it. Observed a few pans and utensils with food debris on it. CDI Items returned to ware washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed gorgonzola, feta and kale cold holding in pull out drawer above 45 degrees. Observed butters cold holding in drawer above 45 degrees. REPEAT. CDI PIC voluntarily discarded product.

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 At time of inspection observed creamers not marked then at end of inspections creamers were marked with time after inspection had started still same product. CDI PIC had product discard product. Make sure to use TPHC correctly.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing a watch while performing food preparation. Make sure to remove all jewelry when performing food prepearation. REPEAT. Points not increased due to one watch.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of being replaced/resurfaced.

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 nonfood parts of soda machine. Make sure to increase cleaning frequency. 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 ceiling leaking in kitchen. Make sure to keep in good repair.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer coming out of sink at <150ppm. cdi- hand mixed today so that it was 200-400ppm quat. VR within 10 days for a permanent fix.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed lettuce at >45F in both cold drawers to the left of the line- cdi product discarded. Be sure to keep these drawers closed as much as possible during lunch rush.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed turkey crumbles given 8 days today- provide proof that this product is exempt from date marking or only keep this product 7 days mix. VR within 10 days. Tomato sofrito is being dated for 7 days max.- manager discussed how they date these through the system.

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 chopped chicken that had been portioned, cooling in the walk in cooler in a deep portion with low air flow, and on container of it cooling on teh open make line- cdi product thinned out during inspection to chill fast and chicken on line moved to walk in cooler.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Most line staff had bracelets and watches on their wrists while handling food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed buckets of sanitizer at <150ppm. cdi all dumped out and refilled with fresh made sanitizer.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean linen stored open with a soiled wet towel on it.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed disposable cups stored on the floor up front.

4-501.11 Maintain equipment in good repair. Counter top on line that is made of particle board is damaged, hard to clean, absorbent, and in bad repair.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Observed lime build up inside of the dish machine.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.Build up present on metal racks on wall, walk in racks in both coolers, and the walk in gasket.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed chicken and wild rice soup that had been cooling overnight and still had not met 45F or less(middle of product was warmer than the exterior). Product discarded to correct. See #31 for cooling methods.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed tomato sofrito and turkey crumbles given more than 7 days after opening- Turkey crumbles were not past their 7 days today and the expiration date was changed to correct. Tomato sofrito had been opened on the 20 th and had to be discarded today.

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 chicken and wild rice soup cooling overnight in a tightly covered plastic container. The container was filled to about half but it was inside of a plastic bag. PIC mentioned possibly using the freezer for this cooling process- other methods could work too, less product, uncovering, metal pans, ice baths etc. Use thermometers in the morning, if cooling overnight, so you can ensure new cooling methods work for all soups.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a quat. saniitzer at <150ppm- refilled to correct. Recommend saturating clean clothes in quat before placing them into the buckets to increase the life of them.

4-501.11 Maintain equipment in good repair. Observed a torn gasket on the cold drawer on the right make table and a worn cabinet piece at the make line dump sink(different gasket than the previous inspection).

4-501.14 Warewashing Equipment, Cleaning Frequency - C Observed lime build up inside of the dishmachine.

Observed soup that had been cooling overnight in the walk in cooler and had still not fallen to 45F or less. Product discarded. 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P

Observed chai mix with 2% milk as an ingredient was given >7 days shelf life along with the Turkey Sausage Crumbles- both dates physically changed today to correct(none were out of date). Provide a product study as done with the tomato suffrito today or change dating system. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P

Observed soup that had cooled improperly last night. Probably due to the inaccurate thermometer onsite, staff may have placed soup inside of walk in before it had cooled in the ice bath enough. 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 a digital thermometer that was reading 26F in icewater. Thermometer discarded and multiple more are onsite that are accurate. 4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf

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

Observed togo boxes stored with the food side up and exposed to customer contamination. Boxes flipped today to correct. 4-904.11 Display and handle single-use and single-service articles to prevent contamination.

Observed a badly torn gasket on the cold drawer today. 4-501.11 Maintain equipment in good repair.

Observed some build up on the dough walk in racks, cold drawers, and cold drawer gasket thats torn. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed no handsoap at the dishmachine handsink today- supplied during inspection to correct. 6-301.11 Provide soap for handwashing at each handsink. -Pf

Observed turkey sausage crumbles given 8 days on its label instead of 7. Remember that the day of opening/prep is counted as day one. Discussed with manager to get change. Observed tomato soufrito given 21 days once opened. This product is a TCS product and must have proof that it is non-TCS to be given any more than 7 days after opening. A product study would be needed for this to determine its pH and water activity. Manager will give only 7 days until proof of non-TCS status is aquired. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P

Observed drain flies in the restroom today. Discuss a drain cleaner to use nightly with pest management company. 6-501.111 Keep the premises free of insects, rodents, and other pests.

Observed an employee working with food today that had bracelets on. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.

Observed to go containers stored with the food side up on the expo line where customers have access to these containers- invert these. 4-904.11 Display and handle single-use and single-service articles to prevent contamination.

Observed a torn and a cracked gasket on the cold drawers today. 4-501.11 Maintain equipment in good repair.

Observed lime build up in the dishwasher today. 4-501.14 Warewashing Equipment, Cleaning Frequency - C

Observed the light above the sourdough storage without a shield. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

5-202.12 Provide at least 100F water at handsinks.-Pf : Observed water 83 F maximum at both restroom handsinks and one handsink in kitchen. Verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found all foods in one cold drawer above 45 F. Items pulled and moved to walk-in for cooling. Service technician called. Verification needed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in the restrooms. Maintain pest control and increase as necessary to eliminate insects. -0-

3-307.11 Protect food from contamination sources not specifically noted by code. Observed tomatoes and other allergens hand dispensed while wearing gloves. Change gloves and wash hands to prevent cross-contamination of foods. -1-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust buildup on the condenser fans in the walk in cooler. Clean. -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 crack in wall beside handsink in men's restroom and uneven repair on wall in the women's restroom. Sink seal needs to be replace at both handsink in restrooms. Repair. -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 one employee with dish washing glove on handling clean and soiled utensils. CDI - PIC instructed employee not to use glove. -1.5- Observed employee transport soiled container to dish machine and then go back to cook line without washing hands. CDI - PIC instructed hand washing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on utensils on the front line and scoop at dish machine. CDI - PIC instructed employee to rewash these items. -3-REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing large wrist watch at beginning of inspection. CDI - PIC instructed employee to remove watch. -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 utensils stored at front line in soiled container. Clean the bottom of container. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the bottom of the low boy opposite the carryout window with buildup in the bottom. Clean. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed scoop and ladle stored as clean with food debris present. Observed utensils with debris present at window for order takeout. CDI - Items moved to dirty drain board for cleaning and utensils moved away from nuts and other dry food dispensing area. -1.5-

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 salad lettuce in the low boy at 48-56F. Cool products before placing them in cold holding. CDI - Lettuce placed in walk in to cool. REPEAT -1-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned equipment stored on a high shelf with food contact surface facing up near a dusty ceiling. Invert these to prevent dust buildup on food contact surface. -0-

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed handsink near 3-comp sink without a trash bin. Provide one at the handsink. -0- REPEAT

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter in dumpster area. Remove items. -0-

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 buildup on the vent covers throughout facility. Clean. -0-

2-301.14 Wash hands before donning gloves and between gloves uses.-P . Employee working at food prep line, removed gloves, went to back walk in cooler, came back to line and put on new gloves before washing hands. Employee retrurned to same work station and did not handle any raw foods. No other employee observed doing same.CDI- verbal correction to operator Raquel Albright for proper handwashing.

5-202.12 Handwashing Sinks, Installation - PF.Automatic handwashing faucets shall remain activated for at least 15 seconds. Automatic faucets in mens' and women's restrooms only remaining activated for 4-6 seconds. CDI- verbal correction as to requirement.

\4-602.11 Clean the equipment and utensils as required to avoid contamination. Some mold debris on the interiors of 3 nozzles caps and on one tea urn nozzle. CDI- verbal correction to clean nozzles. Operator Aaron Taal advised will have removed today and cleaned.

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 . One pan of chicken sandwiches prepared this morning per operator statement placed prep cooler for rapid cooling. cDI- verbal correction.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. One pan bread stored on the top of the speed rack exposed/ not covered. CDI- verbal correction; discussed options with operator.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Visiting manager observed not wearing hair restraint while assisting with wrapping and packing foods. Another employee observed assisting with some food prep and utensil washing wearing a watch and bracelet. CDI- verbal correction for both.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Single service cups at front counter express area not protected during storage. CDI- storage was corrected by employee.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Hard to reach areas/ shelving at prep areas, storage areas, and gaskets with dried debris in them. Cleaning is needed.

5-501.16 Provide waste bins in required areas including at handwash sinks. No trash bin provided at one handsink. CDI- verbal correction to provide trash bin.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed sticker / label residue attached to containers. Verification visit within 10 days to see containers free of label residue.4-501.114 Maintain sanitizer at correct concentrations. -P: Observed dish machine measuring 0 ppm chlorine. Supply was empty. CDI- new bucket of sanitizer brought out, hooked up, and primed so machine began sanitizing correctly.

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed self-service cup dispensers at self-serve kiosks un-protected. Observed unprotected cup lips, utensils with eating surface exposed rather than handle for selection.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P: Food contact surfaces shall be clean to sight and touch. Observed sticker residue on multiple stacked containers. CDI- return to cleaning process.

3-501.14 Cooling - P: Found chicken and rice soup 46 F in walk-in cooler from overnight. All other items in walk-in cooler 36-37 F. CDI- soup voluntarily discarded.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: TCS foods shall be held cold at 45 F or below. Found chopped lettuce 52 F at very top of quantity in flip top. Product 44 F just below top portions. CDI- move to walk-in for cool down. Do not fill compartments above the fill line.

3-501.15 Cooling Methods - PF: Cool TCS foods by effective and approved methods to acheive required time / temperature parameters. Found soup tightly covered in walk-in cooler 46 F from overnight. CDI- discussion and discard of soup.

4-901.11 Equipment and Utensils, Air-Drying Required - C: Observed some utensils stacked wet from overnight.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C: Store single service items in original plastic sleeving or by other effective means to prevent accidental contamination. Found single service cups unprotected at customer self-service counters.

6-301.11 Handwashing Cleanser, Availability - PF: Handwashing sinks shall be supplied with approved hand cleanser at each sink. Found handsink with no cleanser. CDI- cleanser supplied to dispenser.6-301.12 Hand Drying Provision - PF: Hand washing sinks shall be supplied with an approved means of drying hands. Found handsink in rear with no hand drying means. CDI- supplied.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P: Food contact surfaces shall be clean to sight and touch. Observed prep equipment at prep table broken down and stored as clean, with food debris attached. CDI- equipment sent back to cleaning process.

3-501.19 Time as a Public Health Control - P,PF: When holding TCS foods on time, properly and accurately label food with time removed from temperatiure control. Found times on time holding labels exactly one hour off, resulting in some foods appearing to be expired. Determined label machine may not have been reset for EDT. CDI- label machine reset.

4-501.11 Good Repair and Proper Adjustment-Equipment - C: Equipment and utensils shall be kept in good repair. Observed utensil (tongs) with damaged handle so as to be not easily cleanable. Remove damaged utensils when damaged.

2-301.14 When to Wash - P: Employees shall wash hands before donning gloves, and after any activity that may have contaminated hands before working with food. Observed employee at 3-comp sink, then go to soup warmer and prepare soup for line, then handle phone, then proceed to change gloves without washing. CDI- PIC directed employee to wash, and discussion.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P: Utensils shall be cleaned and sanitized before storing as clean. Found several scoops with food debris attached on clean wall mount.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Date mark prepared, ready-to-eat TCS foods with date of earliest preparation. Observed cooled soups from previous day, not to be served until the next day not date marked. CDI- marked.

3-305.11 Food Storage-Preventing Contamination from the Premises - C: Food shall be protected from contamination from the premises. Observed pastries on display with no overhead protection.3-306.11 Food Display-Preventing Contamination by Consumers - P: Keep lemons covered at drink station. Observed cut lemons with unprotected. Top was provided but customer had removed and not replaced.

4-901.11 Equipment and Utensils, Air-Drying Required - C: Store clean equipment in a clean, dry location. Observed cutting boards hanging on plumbing of prep sink, exposed to potential splash from spray arm.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P: Observed low temp dish machine not sanitizing. Supply bucket empty. New supply hooked up and machine primed.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Observed cut fruit in ice at front counter 48 F at top of cup. CDI- returned to reach-in cooler. Facility states they will no longer display fruit cups in this manner, as this is a repeat issue.

4-901.11 Equipment and Utensils, Air-Drying Required - C: Do not stack utensils tightly until they are allowed to air dry.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Keep TCS foods cold at 41 F or below. Found cut fruit at front counter with portions above ice at 50 F. Found chopped egg in cold drawer 50 F. Items moved to walk-in cooler for cooling.

. 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Prepared ready-to-eat foods and TCS foods received packaged must be date marked with a system reflecting date prepared, date packages are opened, or expiration dates. Observed opened milk not date marked. Observed Caesar salad dressing not date marked. Observed other salad dressings requiring refrigeration marked with 14 day expiration. Some products containing cream cheese marked with a 30 day expiration. Maximum holding time is seven days. CDI- discussion

8-103.11 Documentation of Proposed Variance and Justification: Facility must apply for a variance if it practices Reduced Oxygen Packaging. Facility not cooling soups before sealing at end of day. CDI- instruction to leave bags open during overnight cooling.

4-901.12 Wiping Cloths, Air Drying Location: Cloths used for wiping surfaces shall be held in an approved sanitizer between uses. Sanitizer shall be changed when it becomes soiled. Observed cloths in sanitizer buckets soiled, in concentration less than 200 ppm quat.

4-901.11 Equipment and Utensils, Air-Drying Required: Allow utensils and equipment to air dry after cleaning. Observed many containers stacked wet.

4-302.14 Sanitizing Solutions, Testing Devices: Obtain appropriate testing methods for both types of sanitizer used in facility. Observed no chlorine test strips in facility for testing dish machine. Quat test paper soiled and damp. Verification needed.