ORIGINAL NY BAGELS, THE

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee wash soiled utensils, return to prep line, don gloves, and start preparing food. CDI - Employee was asked to remove gloves and wash hands. PIC has been advised to conduct handwashing training including when to wash and proper handwashing procedures. -0 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee washing sauté pan and spatula in handwashing sink beside prep line. CDI - Employee was stopped and asked to wash all utensils and equipment in three compartment sink. PIC has been advised to train employees on proper use of handwashing sinks. -1 point-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed all sanitizer buckets with a chlorine sanitizer concentration of 0ppm. CDI - All sanitizer buckets were emptied. PIC was shown how to fill sanitizer compartment of three compartment sink with chlorine sanitizer at a concentration of 100ppm. Sanitizer buckets were refilled and placed on prep line. -1.5 points- 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 deli ham in flip top cooler cold holding at 45F. Observed sliced deli ham, cooked mushrooms, and salad dressing cold holding in reach in cooler at temperatures between 46F and 49F. Reach in cooler had an ambient air temperature of 50F. CDI - Sliced deli ham in flip top cooler was over stacked. Deli ham volume was reduced in flip top cooler. All TCS foods in reach in cooler were voluntarily discarded. All other items in reach in cooler were non-TCS pickles and capers. PIC has been advised to conduct frequent temperature checks of TCS foods. -1.5 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without wearing hair restraints. CDI - Employees put on hair restraints during inspection. -REPEAT- -1 point-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -1 point- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed metal bowl with trace amounts of beaten raw eggs stored on top of ready to eat Canadian bacon and onions in flip top cooler. Bowl is used to beat raw shell eggs and then transfer beaten egg to flat top grill. CDI - Bowl was removed from flip top cooler. PIC has been advised to store bowl on prep table away from ready to eat foods and to wash, rinse, and sanitized mixing bowl and utensils every 4 hours. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up of black residue on drink dispenser nozzles at drink machine. Recommend higher frequency and more thorough cleaning. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing a hair restraint. -REPEAT- -1 point-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use coffee filters, plates, and to go containers stored open without protection or packaging. -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag stored on shelving with dry goods and ingredients. Designate an area for the storage of employee possessions away from clean equipment, utensils, and food. -REPEAT- -0.5 points-

5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink water in kitchen (near three compartment sink) and handwashing sink at prep line unable to reach 100F. All other handwashing sinks (including restroom handwashing sinks) were able to provide 100F water. Prep sink and three compartment sink provided water with a temperature in excess of 110F. -REPEAT- -2 points-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados stored above ready to eat pickles and half/half in reach in cooler. CDI - Storage order was corrected. PIC was instructed on proper storage order and informational signage was provided. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 tuna salad, grilled vegetables, and tubs of cream cheese with a discard date of 1/2/2025. CDI - Items date marked 1/2/2025 were discarded by PIC. PIC has been advised to conduct frequent checks of date marking and inventory -REPEAT- -1.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled container of spices on shelving in kitchen above prep table. All other containers of oils, spices, salt, etc. were properly labeled. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without wearing a hair restraint. -REPEAT- -1 point-

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 holding bottled drinks and packaged food products lined with absorbent cardboard in dry goods storage area. Remove cardboard and/or replace with nonabsorbent, smooth, and easily cleanable material. -0 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and resides in gaskets of display cooler and on top of oven in prep area. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bags, pocket book, and jacket stored on top of prep table with clean utensils. Designate an area for the storage of employee possessions away from clean equipment, utensils, and food. CDI - Employee possessions were moved to designated storage area. -0 points-

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed two employees fail to wash hands before donning gloves to engage in food preparation. CDI - Employees were corrected through instruction. Proper handwashing procedures, including when to wash, were discussed with PIC. -2 points-

5-202.12 Provide at least 100F water at handsinks. Observed rear handwashing sink unable to exceed 90F. All other handwashing sinks were in excess of 100F. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed soiled ice cream scoop stored in rear handwashing sink. CDI - Ice cream scoop was removed and taken to three compartment sink to be washed, rinsed, and sanitized. -REPEAT- -2 points-

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 interior of microwave with heavy soil and food splash. 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed employee washing and rinsing ice cream scoop, metal food container, and ceramic food container without completing sanitizing step. Sanitizer was not available at three compartment sink. CDI - PIC was instructed to provide chlorine sanitizer at three compartment sink and to wash, rinse, and sanitize utensils and food contact surfaces. Chlorine sanitizer concentration was measured at 50ppm. -1.5 points-

3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P Observed raw shell eggs stored on cart in kitchen prep area. Inner temperature of raw shell egg was measured at 74F. PIC stated that eggs were removed from refrigeration for breakfast service. CDI - Eggs were moved to reach in cooler to rapidly cool to 45F or below. PIC has been instructed on proper cold holding temperatures for raw shell eggs. -1.5 points- For more information, please visit: www.mecknc.gov/foodsafety

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 sliced ham prepared on 9/16/2024 with a discard date of 9/23/2024. PIC was instructed on correct date marking procedure with date of preparation starting day 1 of time/temperature window. Food is to be discarded after 7 days. CDI - Discard date was changed to 9/22/2024. All other date marking was correct in establishment. -0 points- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in rear prep areas. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door open during inspection. -REPEAT- -1 point-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing and reheating food without wearing a hair restraint. -REPEAT- -0.5 points-

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 ice scoop stored on top of ice machine. Top of ice machine is not regularly cleaned and sanitized. CDI - Ice scoop was taken to three compartment sink to be washed, rinsed, and sanitized. PIC has been instructed on proper storage of ice scoops. -0 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris, residues, and food splash on shelving under burners, on top of oven, and in gaskets of display coolers. Recommend higher frequency and more thorough cleaning. -0 points-

5-205.15 Maintain a plumbing system in good repair. Observed water leak at three compartment sink. Establishment is using bucket to catch water. Repair leak at three compartment sink. -0 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. -REPEAT- -0.5 points-

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 employee drinks stored on prep tables with ready to eat and prepared foods. -0.5 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed knife and opened bag of roast beef stored in handwashing sink next to prep line. CDI - Items were removed and handwashing was washed and sanitized. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink near prep line. Soap was provided after handwashing sink was washed and sanitized. -1 points-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados stored above ready to eat foods in flip top cooler. CDI - Storage order was corrected. -0 points- 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 cold slaw, sliced tomatoes, cream cheese, shredded chicken, and smoked salmon in flip top cooler cold holding at temperatures between 45F and 51F. Observed raw shell eggs (from morning delivery) sitting on prep table with a temperature of 74F. CDI - Items in flip top cooler were placed on TPHC and will be discarded. PIC has been advised to conduct frequent temperature checks of flip top cooler and to maintain TCS foods at 41F or less. Raw shell eggs were moved to reach in cooler to rapidly cool to 45F or less. -REPEAT- -3 points- 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 unlabeled spray bottle of bleach and unlabeled spray bottle of sanitizer stored under counter top. CDI - Items were labeled with name of contents. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of sanitizer stored above ready to eat bagels on display table. CDI - Sanitizer was moved to designated storage area. -1 point-

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 wrapped container of cooked diced potatoes cooling in reach in cooler. Observed closed portioned bags of roast beef cooling in reach in cooler. CDI - Items were uncovered and opened to allow cold air to circulate in and around food. -0.5 points- 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open during inspection. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food and handling clean utensils without wearing hair restraints. -0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on flip top with deep gouges and staining. Resurface or replace cutting board. 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 cardboard being used on shelving in storage areas. Remove cardboard or replace with non-absorbent material. -REPEAT- -1 point-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing and phones stored with ready to eat foods on prep tables. -0 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink to begin inspection. PIC stated this wall was recently renovated, old dispenser was taken off and has not been put back on. EHS found that paper towels were on nearby coffee machine. CDI- paper towels provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer with food debris buildup on blade, in need of cleaning. Observed black buildup on can opener spike, in need of cleaning. EHS discussed cleaning procedure for multiuse utensils/equipment with PIC. Ensure equipment is stored as clean. CDI- can opener removed, slicer broken down for cleaning. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with black buildup, in need of cleaning. EHS showed PIC area needing cleaning. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patty in metal container on flat top that was not turned on, holding around 85F, see temp chart. PIC stated they usually cook a few at time, will throw away after a few hours if not used. EHS emphasized importance of hot holding product at 135F or above, or cold holding at 41F or below, avoid keeping product in temperature danger zone. CDI- sausage voluntarily discarded during inspection. 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 large container of raw bacon (PIC stated it was half way cooked) on top of oven, holding at room temp, see temp chart. EHS explained that when bacon is fully cooked and crispy- water activity is low enough to render food non TCS, when product is raw or half way cooked- needs to be stored at 41F or below. Observed cheeses holding above 41F in prep unit, see temp chart. This was due to metal pan being placed on top of fill line, not able to hold temp in this area. CDI- products moved to refrigeration, had only been out of temp for about 1 hour according to PIC. REPEAT. Note: points de-escalated to half, EHS found vast majority of cold holding at 41F or below, facility is showing improvement from previous inspections. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of bagels on the floor during inspection, PIC stated these are “yesterdays bagels”, were about to be taken to trash to discard.

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 to-go boxes and plates/bowls stored upright, accumulating dust/debris when stored in this fashion.

4-501.11 Maintain equipment in good repair. Observed handsink needing to be recaulked at splash guards, near wall. Observed main white cutting board on prep unit with deep grooves and scoring, in need of resurfacing or replacing. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor floor cleaning needed between equipment, on floors at cook line.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed lack of Active Managerial Control(AMC)- cold holding violations, date marking, cleaning violations, etc. CDI: Education provided. REPEAT VIOLATION.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at the time of inspection. REPEAT.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and EHS provided a copy.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer and plastic container stored as clean soiled with food waste. REPEAT. 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 waste buildup inside microwave in kitchen. REPEAT. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup forming on plate inside ice machine. REPEAT.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. EHS observed chicken salad, egg salad, and tuna salad cooling in large reach in cooler. PIC stated food was brought from commissary this morning and some had been scooped out and placed in the display at 6 am. Then the large containers were covered with a lid and placed in reach in to cool. Food failed to reach 41 F by 10:30. CDI - Food was voluntarily discarded by PIC. For more information, please visit: http://meck.co/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 food in display cooler and in prep cooler above 41F. (See temperature log). CDI - Melons, ham and homefries were voluntarily discarded. Other food items were moved to cool in reach in freezers. Large prep cooler is holding at an ambient temperature of 49F. All food was removed and it was placed out of service. Technician is to be called for repair. Display cooler had sliding doors left open when not being used. Doors need to be closed when not in use. REPEAT. 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 .

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 turkey bacon, corned beef, pastrami, and roast beef in small prep reach in with no date labels. Observed home fries, melon/fruit cups, and ham in display case with no dates. CDI - Date labels were correctly added. Items in display case were voluntarily discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 egg salad, chicken salad, and tuna salad cooling in reach in in large containers with the lids sealed on. PIC removed the lids to allow food to cool. Food failed to cool within an hour from lids being removed. Food was too thick and in too large of containers. CDI - Food was voluntarily discarded. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open. CDI - Back door was closed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wiping cloths stored on top of prep surfaces. CDI: Employees removed towels. REPEAT VIOLATION.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed small red cutting board and large white cutting board scored. PIC voluntarily discarded red cutting board. REPEAT VIOLATION.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Food debris on shelving around and under grill. Observed dirty cardboard used to line shelving. Needs cleaning. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone, wallet, and keys stored on prep table or on shelving with food/single service items.

2-101.11 (A) PIC shall be present during all hours of operation. -Pf Observed no PIC upon arrival for or during inspection. CDI: Education provided. 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed lack of Active Managerial Control(AMC)- cold holding violations, sanitizing violation, EH and bodily fluids violations, cleaning violations, etc. CDI: Education provided. REPEAT VIOLATION.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at the time of inspection.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no EH policy with "big 6" illnesses listed. Food employee unable to locate. CDI: Education provided and EHS provided new copy of EH policy via email.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. REPEAT VIOLATION. 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 waste buildup inside microwave in kitchen. CDI: Food employee cleaned. REPEAT VIOLATION. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed high chlorine sanitizer concentration in three compartment sink- 200ppm. CDI: Education provided and solution diluted- 100ppm. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black/red buildup forming on plate inside ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various cream cheeses being held above 41F in deli case. Product prepared 07/31/22. Employees not closing door between making sandwiches. Employee stated product placed into unit between 6am-7am. Ambient temp of unit 48F. CDI: Education provided and product moved to freezer for rapid cooling(40F). Observed egg salad and tuna salad being held above 41F in 2-door cooler(F-1). Product prepared 07/31/22. Employee stated product comes in bulk containers and is portioned into trays each morning between 6am-7am. CDI: Education provided and product moved to freezer for rapid cooling(39F). Observed various sliced cheeses being held above 41F in small make table next to grill. Product in metal pan but not sitting down in unit/stored on top of other pans- no cold air touching pan/product. Employee stated product placed into unit between 6am-7am and replaced as needed, used frequently. CDI: Education provided and product placed in bottom portion of unit. REPEAT VIOLATION.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wiping cloths stored on top of prep surfaces. CDI: Employees placed towels in sanitizer buckets. REPEAT VIOLATION.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed white trays/bowls wet stacked above prep sink.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed small red cutting board and large white cutting board scored. REPEAT VIOLATION. 4-501.11 Maintain equipment in good repair. Observed lights out in kitchen and back storage room- low lighting. REPEAT VIOLATION.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan soiled with grease and lint buildup. Observed cardboard being used as shelving on shelf next to large make table.

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 wall behind mop sink.

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. Observed lack of Active Managerial Control(AMC)- facility operating with no hot water, cold holding violations, cooling violations, cleaning violations, etc. CDI: Education provided.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and EHS provided second copy of plan via email. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener stored as clean soiled with food waste. Observed meat/cheese slicer stored as clean soiled with food waste and lint pieces from sanitizer towel. Observed black buildup inside bottom of blender stored as clean. CDI: PIC sent to be W/R/S. REPEAT VIOLATION. 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 waste buildup inside microwaves. CDI: Food employee cleaned.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed sliced tomatoes cooling in bottom of Boar’s Head deli case. See temp chart and violation #33 for details. Product cooling at too slow of a rate to meet parameters. CDI: Education provided and food employee moved product to freezer for rapid cooling.

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 several TCS foods being held above 41F in make table. Products prepared yesterday 02/17/22. Ambient air temp of unit 55F. PIC contacted service repair company during inspection. Facility does not keep temperature logs. EHS provided Risk Control Plan for facility to implement. Education provided and PIC voluntarily discarded products. EHS will return within 10 days to verify facility correcting cold holding issues REPEAT VIOLATION. VERIFICATION REQUIRED.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed home fries, bacon, and cut melon cups stored in 2-door cooler with no date labels. Product delivered from commissary, not prepared in house. CDI: Education provided and PIC backdated product. 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 raw chicken breast in make table with no date label. Observed slaw prepared in house in flip top portion of make table with no date label. Observed plastic container of chive cream cheese being held in 2-door cooler with no date label. Observed sliced cheese in small make table being held with no date label. Education provided, Risk Control Plan provided, and PIC voluntarily discarded products. EHS will return within 10 days to verify date labeling is improving. REPEAT VIOLATION. VERIFICATION REQUIRED.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed cooling and cold holding issues. See previous inspection reports and violation #20 & #22. EHS recommended additional refrigeration or possible addition of step-in/walk-in cooler. 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 sliced tomatoes and leaf lettuce being cooled in flip top portion of make table. CDI: Education provided and product moved to 2-door cooler for rapid cooling. See temp chart for details. Observed sliced tomatoes cooling in bottom of Boar’s Head deli case. CDI: Education provided and product moved to 2-door cooler for rapid cooling.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a few wiping cloths stored on top of deli cases and prep surfaces. CDI: Food employees placed towels in sanitizer buckets. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed make table in poor repair- unable to hold temperature. See violation #22 for more details. PIC contacted service repair company during inspection. Observed torn gasket on reach-in cooler. REPEAT VIOLATION. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed red cutting board heavily scored at prep sink.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water in facility- Immediate Suspension issued, facility voluntarily closed. Facility installed new hot water heater. Service repairman arrived during inspection and stated water heater in “vacation mode” so unable to heat up water. EHS will return when facility has hot water to verify repair. FACILITY IS TO NOT OPERATE UNITL REPAIRED. VERIFICATION REQUIRED.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in women’s restroom.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no manager/PIC present during inspection. Staff members unable to answer questions asked during inspection. CDI: EHS spoke via phone to manager/PIC about need for designated PIC at all times.

2-102.12 (A) Certified Food Protection Manager Observed no certified food protection manager on staff at time of inspection. EHS spoke with PIC via phone and highly recommended sending more staff members to receive food safety manager training. REPEAT VIOLATION.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and EHS spoke with PIC via phone about changes due to 2017 Food Code implementation.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and EHS spoke with PIC via phone about changes due to 2017 Food Code implementation.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed kitchen hand sink near prep sinks blocked by large trashcan upon arrival for inspection. CDI: Food employee moved trashcan. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer stored as clean soiled with buildup. Observed inside of blender soiled with black buildup. Observed can opener stored as clean soiled with buildup. Observed a scoop and measuring cup stored as clean on drainboard of three comp sink soiled with food waste. CDI: Food employee sent items to be W/R/S. Observed food employee improperly W/R/S dishes- employee would rinse, wash, and then sanitize in plain water. CDI: Education provided and food employee re-W/R/S dishes. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no chlorine sanitizer in three compartment sink- actively being used for sanitizing during inspection- 0ppm. EHS spoke with PIC via phone who stated sanitizer dispenser has been broken for approx. 2 months and solution is to be made by hand. CDI: Education provided and food employee re-made sanitizer solution- 100ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed house potatoes being held below 135F in microwave. Food employee stated product is held there until order is placed then reheated on grill. CDI: Education provided and food employee voluntarily discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut melon being held above 41F in 2-door cooler. Food employee stated product prepared yesterday 10/11/21 and brought from commissary. Food employee stated no cold holding logs are kept. CDI: Education provided and food employee voluntarily discarded product. Observed various deli meats and cheese being held above 41F in 2-door cooler by back door. Ambient temp of unit fluctuating between 33F-39F. EHS spoke with PIC via phone and they stated no issues with unit to be known. PIC stated no cold holding logs are kept. CDI: Education provided and food employee voluntarily discarded product. Observed half & half being held above 41F in sliding 2-door cooler by drink machines. Food employee stated customers pour their own then place back into cooler. Food employee unsure of how long product out of temperature. CDI: Education provided and food employee voluntarily discarded product. Observed large box of raw shell eggs being held on prep table. Food employee stated product brought out at 10am and never placed back into cooler. CDI: Food employee placed product into 2-door cooler for rapid cooling. REPEAT VIOLATION. **CONTINUED NON-COMPLIANCE CAN RESULT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION AT NEXT INSPECTION.

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 grill cook date labeling several products in make tables upon arrival for inspection. Food employee stated products had various prep dates. CDI: Education provided and food employee back dated products. REPEAT VIOLATION. **GOING FORWARD, FAILURE TO DATE LABEL IMMEDIATELY UPON PREP CAN RESULT IN FOOD BEING DISCARDED. **CONTINUED NON-COMPLIANCE CAN RESULT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION AT NEXT INSPECTION.

3-501.13 Use approved thawing methods. Observed raw chicken thawing in prep sink with no running water/in ambient air. REPEAT VIOLATION.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies throughout kitchen.

2-402.11 Effectiveness - Hair Restraints Observed food employee with no hair restraint preparing drinks and working in and out of kitchen/food prep areas. REPEAT VIOLATION.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer towel stored on slicer- no active cleaning taking place.

4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser on wall at three compartment sink inoperable.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside of deli case with cream cheeses inside with moderate food waste accumulation in bottom.

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 standing water in back room near water heater. REPEAT VIOLATION.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified protection manager in the facility at the time of inspection. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at the hand sink behind the dry area. CDI. PIC provided one. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed buckets with dirty water stored directly infront of the hand sink. CDI. PIC removed

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed slaw from yesterday and tomatoes on prep unit holding at temperatures above 41F. CDI. PIC 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 pork, ham, mushroom, in RI, slaw on prep table and RI, without date marks. CDI. PIC date marked.

3-501.13 Use approved thawing methods. Observed chicken thawing in the prep sink without running water. CDI. PIC removed to cooler.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing jewelry while prepping food. CDI. employee removed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.Observed employee without hair cover.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Cleaning on floors, walls and ceilings needed. Observed heavy dust build up on the wall and vent in prep room. Observed detailed general cleaning needed on other walls of the prep room

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2-102.12 Certified Food Protection Manager - C Observed certified Food Protection Manager not present at the time of the inspection.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC was unable to provide any documentation of employee training on the employee health policy or to discuss any of the details of the policy. CDI- provided employee policy for posting and educated PIC on details of reporting symptoms, illnesses and exposures.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available for use at back kitchen hand sink. CDI by providing. At arrival, observed a fly swatted stored inside the back area handsink. CDI- removed advised to clean handsink and remain accessible for use.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizer at the 3 compartment sink at 0ppm. CDI

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 single container of coleslaw stored without a date label and one container of cooked pork with at 12/4 discard lable. CDI by labeling coleslaw which was prepared today and discarding pork. All other items properly labeled.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed glass cleaner and sanitizer spray bottles not labeled. CDI by labeling.

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 cutting boards with stains and/or gouges. Replace or repair.

5-205.15 Maintain a plumbing system in good repair. Repair two leaks at 3 comp sink. Observed bowls place to catch water leaks.

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. Minor cleaning on floors, walls and ceilings needed. Observed heavy dust build up on the wall and vent in prep room. Observed detailed general cleaning needed on other walls of the prep room.

6-305.11 Designation-Dressing Areas and Lockers - C Store all personal items in a designated area separate from customer food/single service items. Observed employee coat and purse with to go bags. Employee book bag on prep table with open bag of sugar.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed PIC and other food employees with no clear knowledge of the employee health policy and the symptoms. CDI- EHS provided PIC with the symptoms and diseases poster. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels ar the handsink in the back kitchen. CDI- PIC retrieved paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top #2 with items such as ham, cheese, and eggs holding above 41F. These items were holding at 42-43F. The internal temperature of the reach in was 42F. Observed the walk in cooler unit to be holding items at 42F. Suggests that the temperature be lowered on both units. CDI- PIC placed items from prep top unit #2 in prep top #1. Items from the walk in cooler dropped after temperature of unit was adjusted. A verification is required by 12/21. REPEAT. Per the 2019 new Food Code regulations, all cold items should be held 41F or below. This establisment has not been inspected since the new regulations have been established. Zero points were taken today. Points will escalate if cold holding is a violation during the next inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the dish drying area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slaw, sliced ham, diced ham, and tomatoes holding above 41F in prep cooler. CDI. Foods were voluntarily discarded. Observed ham at the slicer sitting out at 67F from two hours ago. CDI. Ham was voluntarily discarded. Observed ham and prosciutto from recent delivery 30 minutes ago out of temperature control. CDI. PIC immediately placed in reach in cooler. Repeat; full points. Discussion on cold holding methods and practices.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 pastrami, bologna, and salami opened yesterday without a date mark. Observed bologna with use by date mark of 7/31 stored in cold case. CDI. The cream cheese, pastrami, bologna and salami were date marked. The bologna was voluntarily discarded.

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 Observed sausage and eggs on ice bath near grill. The PIC implied the use of TPHC for 3 hours but did not have an effective mechanism for indicating the point in time when the food is removed from temperature control to the discard time, or a written procedure or an effective mechanism for using TPHC. Explained procedure to the PIC and emailed a TPHC form for him to fill out and utilize at the grill area. I will return within ten (10) days to verify compliance of violation. PIC put times down for product during inspection.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed cooked to order eggs on to-go menu with a reminder but without a disclosure. Provide identification of the animal-derived foods by asterisks them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients i.e. "cooked to order" or *"these items may be serve raw or undercooked". The menu board is correct. NOTE: Lox no longer needs asterisk as it is cooked per packaging that indicates "ready to eat." I will return within ten (10) days to verify compliance of violation.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. COMMENT: Label all dry goods such as salt, sugar, cinnamon, etc in plastic containers on prep table.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. COMMENT: Observed employee working with food without proper hair restraint.

4-501.11 Maintain equipment in good repair. COMMENT: Observed reach in freezer with sign stating "out of order'. PIC is removing the reach in freezer.

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. COMMENT: Observed black debris buildup on the FRP wall behind the 3 comp sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions stored on prep table and on top of microwave. Designate an area for employee items.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site at time of inspection . Repeat

2-301.14 When to Wash - P Observed employee crack raw eggs and then handle ready to eat foods without glove change or handwash. CDI instructed employee on proper handwashing and hands were rewashed and new gloves donned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all foods in display case 1 greater than 45 degrees. See chart above. Observed ambient temperature of unit 50 degrees. CDI discarded all food and took unit out of service. repeat violation on temperature control. 10 day verification for refrigeration unit.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed 1/4 lb Nova Lox on menu and lox spread on menu does not have asterisk linking to consumer advisory.

4-501.11 Maintain equipment in good repair. Observed two torn gaskets on prep unit . -0 points-

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager. REPEAT VIOLATION.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed eggs holding in ice bath above 45F. See temperature chart for temperature observations. CDI top layers of eggs voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bagels stored in grocery bag. CDI bagels voluntarily discarded.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed nonfunctional equipment stored equipment stored in back storage area. REPEAT VIOLATION. Observed white chest freezer nonfunctional.

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employees with no knowledge of employee health policy. No employee health policy on site. CDI policy will be emailed to PIC. PIC must ensure all employees are properly trained and sign policy. Policy should be maintained on site. VERIFICATION REQUIRED.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored uncovered on prep surface beside potatoes holding out of temperature control. CDI beverage voluntarily discarded.

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 employee washing dishes and return to food preparation without changing gloves or washing hands. CDI employee instructed to change gloves and wash hands. Food voluntarily discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon in direct contact with ready-to-eat deli meats and cheeses. CDI all ready-to-eat products voluntarily discarded.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispensing at 0 ppm at 3 compartment sink. CDI sanitizer prepared using bleach. REPEAT VIOLATION. VERIFICATION REQUIRED. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed blender and can opener stored as clean with food debris. CDI items taken to be properly washed, rinsed and sanitized. 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 internal portions of microwave heavily soiled. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P All equipment must be properly washed, rinsed and sanitized at least every 4 hours. Observed employees only spraying food contact surfaces off, no sanitizing procedures. CDI employees knives taken to be washed rinsed and sanitized. Maintain at least a 2 minute contact time for sanitizing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all TCS products in flip top cooler above 45F. Observed potatoes, multiple containers of eggs, egg whites and butter holding out of temperature control. See temperature chart for temperature observations. CDI all items in flip top cooler were voluntarily discarded. Manager stated maintenance has already been contacted concerning issue; however cooler may not be used until cooler can maintain all products below 45F. Potatoes, eggs and egg whites were rapidly cooled in large 2 door reach-in coolers. See temperature chart for cooling temperatures. Butter voluntarily discarded. Butter must be held below 45F at all times or on TPHC procedures.

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 commercially packaged items that have been opened from container and held in facility for over 24 hours with no label on items. CDI educated PIC about date marking criteria. Items labeled. REPEAT VIOLATION. VERIFICATION REQUIRED. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed product in glass front reach-in cooler labeled as expired on 6.6.18. Observed bologna opened on 5.6.18. CDI product voluntarily discarded.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed packaged cakes/muffins/etc with no labeling. REPEAT VIOLATION. VERIFICATION REQUIRED. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of sugar on display not labeled with contents of product.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed multiple dead cockroaches underneath equipment in the back of the kitchen. Advised to continue pest control management. Clean areas thoroughly.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of shelled eggs stored directly on floor. Observed bagels in direct contact with black bag; not approved for food contact surfaces. Bags must be changed with each new batch of product. 3-306.13 (B) and (C) Consumer Self-Service Operations - PF Observed multiple cartons of milk and half & half used for customer self-service, in unapproved containers. Items on display for customer self-service must be displayed in a way that customer cannot contaminate the remaining product.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups on display with lip pieces exposed in customer service area.

4-501.11 Maintain equipment in good repair. Observed white chest freezer in disrepair; foam core exposed on inside surfaces. 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 facility using unapproved plastic containers food holding bagels.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces throughout facility collecting food debris; display cases, handles of equipment, inside coolers, etc. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed the cold water faucet not working at the back handsink. REPEAT VIOLATION.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed facility storing unused/unnecessary equipment in back areas of kitchen. 6-501.12 Floors, walls, ceilings shall be clean. Caution should be used to minimize food exposure. Observed debris collecting under equipment, prep sinks and soda syrup storage area.

6-303.11 Intensity-Lighting - C Observed light bulb in men's restroom needing to be changed.

2-301.12 Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -P Observed food employee not wash hands properly; did not sufficiently scrub with soap. CDI - educated food employee on how to wash hands and employee washed hands again. 2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employees recontaminate hands by turning off sink faucet with bare hands after washing hands. CDI - educated to turn off sinks with papertowels to prevent recontamination.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed ice dumped into handsink. CDI - got rid of the ice. Educated to stop dumping into handsink; handsinks are only for handwashing.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed the chlorine sanitizer dispenser at the 3 compartment sink dispensing solution at 0 ppm. CDI - currently creating their own chlorine sanitizer by hand. Currently reading at 50 ppm. 4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed build up on the soda nozzles.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed commercially packaged items that have been opened from container and held in facility for over 24 hrs with no label on items. CDI - educated PIC about date marking criteria. Put on labels. 3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed product prepared on 12.16.17. Held over by a full week. CDI - discarded product.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreaser with no label. CDI - educated to put label on all working containers of chemicals.

3-602.11(A) Food packaged on premises shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens(PF). REPEAT VIOLATION. Observed packaged crum cake, muffins, etc. with no labels. Educated to label all products that are packaged on site for customers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple dead roackes underneath equipment in the back of the kitchen. Advised to continue pest control management.

3-304.13 Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. Observed soiled papertowel at the bottom of a deli meat container in the display case. Advised to not use papertowel in containers with food.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed dusty ceiling vent cover. Observed dirty non-food contact surfaces of display cases and equipment. Advised to keep clean.

5-205.15(B) Maintain a plumbing system in good repair. REPEAT VIOLATION. Observed the cold water faucet not working at the back handsink.

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. REPEAT VIOLATION. Observed hold in the sheetrock in the women's bathroom. Advised to repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on shelf above slicer.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over RTE foods in cooler. CDI-rearranged to proper storage order.

.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed heavy build up in interior of ice machine.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed items such as muffins, cinnamon rolls, croissants, etc packaged and without any labels. Items must be individually labeled. Verification required. REPEAT

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on all plastic bagel bins and chemical bottles.

5-205.15(B) Maintain a plumbing system in good repair. Observed cold water faucet at the handsink in the back not working. 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. Repair hole in wall in womens restroom.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Segregate employee food and belongings.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employees recontaminate hands by bare handing the sink faucets when turning them off. CDI - educated that after rinsing hands off, dry with paper towel, and then use that paper towel to turn the faucets off to prevent recontamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature in the flip top cooler. And fruit cup on ice out of temperature. Refer to temperature chart. CDI - advised to pull product to cool down; educated that after preparation cool down before placing food into flip top unit. Flip top unit is not for cooling, only cold holding. Same for the fruit cup; cool down before placing in ice. Use thermometers more often.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed roast beef and chicken salad cooling in refrigerator with the food tightly covered and not allowing the product to cool down. Also, observed tomato, lettuce, and other prodcucts in the flip top cooler that were prepared and then stored in flip top before cooling down to proper temperature. CDI - educated that after preparation, food must be stored in refrigerator uncovered to allow to cool down quickly. Then once at proper temperature, food is stored in cold holding units.

4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf Observed no thin-probe thermometer onsite during inspection. VR

3-602.11C Food that is available for consumer self-service shall be labeled with the following information in plain view of the customer: common name of food, ingredients, and food allergens. Observed consumer self service peanut butter - chocolate brownies without a label for the product. CDI - provided a label for the product during inspection.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed chlorine sanitizer bucket at 0 ppm. CDI - advised to refill with proper chlorine solution.

5-205.15(B) Maintain a plumbing system in good repair. Observed cold water faucet at the handsink in the back not working.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF REPEAT VIOLATION. Observed no employee health policy in the establishment; employees are unaware of the specific reportable symptoms/diseases. Employee health policy was emailed to facility last inspection. CDI - explained the importance of the employee health policy; emailed the employee health policy to the facility.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed debris in both handsinks in the front of the establishment. CDI - explained to PIC that product can not be dumped into handsink and that handsinks are only for handwashing. Cleaned out the handsinks.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple containers with incorrect labels. Food employee is confused and marks product with 8 days when employee thinks labels are for 7 days. CDI - explained proper date marking; first day of opening package or preparing the product is considered day one. So labels with dates from the 6th-13th were changed to the 6th-12th. Both rules for dating product and commercial product are stated below for educational purposes. Allowed to replace date on products. 3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf 3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed ham out of temp in display case. refer to temp chart. Product was cut at room temp and tightly wrapped in plastic wrap, which does not allow air flow/heat transfer. CDI - pulled product from the display case and placed in freezer to cool quickly; advised to place in freezer for regular cooling procedures or to leave product uncovered.

4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf Observed facility does not have a thin probe thermometer to take an accurate temperature reading of product. VR

3-602.11(A) Food packaged on premises shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens(PF). REPEAT VIOLATION. Observed products such as muffins and cakes placed on top of the display case that are packaged on premises and are customer self service; product have no labels. Advised to create and provide labels to these products. CDI - pulled products to behind the counter so not consumer self service.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed utensils stored in product containers with handle in the product in the display case.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed that water pressure in the front handsink is insufficient for handwashing. VR.

2-103.11(M) 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy in place during inspection. CDI Information regarding employee health policy emailed to facility.

2-301.12 2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed employee wash hands and recontaminate by turning faucet handles off with bare hands. CDI education, all staff properly washed their hands.

4-601.11(A) 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed steam unit used for roast beef soiled not cleaned from night before. CDI unit broken down and washed, rinsed and sanitized. Observed mold build up on ice machine in need of cleaning and sanitizing. RVR to ensure ice machine is cleaned and sanitized properly.

3-501.16(A)(2) 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced deli meats, cheese, tomatoes stored in prep cooler overflowing pans measuring 50-51 degrees; CDI all products pullled and placed in bottom prep cooler seperated into shallow pans with less product to cool back down and to hold a uniform temp.

(general comment) 3-602.11 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed packaged customer self service desserts without any labeling information. CDI Products will be placed behind counter until labels are made.

(general comment) 4-601.11 (C ) 4-602.13 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with buildup in need of cleaning.

(general comment) 6-501.12 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 cleaning issues to PHYSICAL FACILITIES. (storage on flooring throughout)

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed steam table pan not cleaned from night before with meat debris. CDI-cleaned. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer in 3 comp sink at 0ppm. CDI-remade to correct concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced cheese, cut lettuce and salami in flip top unit stored above 45F. PIC stated items had been left out of refrigeration while making orders. Also observed several cream cheeses stored above 45F in sliding glass display case. Ambient air temperature registering 46F. PIC will have unit serviced and monitor temperatures. CDI-All items above 45F put into adequate refrigeration, gave PIC option of using TPHC for items such as sliced cheese.

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 a pan of roast beef with date label hold time of 8 days. Date today is 8th day so item voluntarily 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 several several open chubs of deli meat without date label. CDI-labeled.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed items packaged for customer self service such as bagel chips with allergen but no ingredient list and muffins without any type of label. CDI-muffins moved behind counter.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on cutting boards.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean food debris and grease from shelving and inside display coolers/cases.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager present during inspection. Facility has 180 froms date of permit issued before points are deducted for violation.

.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed heavy mold build up on interior of ice machine and build up on can opener. CDI-cleaning started on items.

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 several items missing date label such as grilled chicken and several open packages of deli meat and cream cheese. CDI-items labeled.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed disclosure asterisk missing on a few menu items under "More 'Signature' Specials" -Sunriser and Egg White Special. VR

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Facility only has large probe dial stem thermometer. VR

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris in display cooler tracks, cook line, shelves, and build up on equipment and drain lines.

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 more detailed cleaning on walls and floors throughout.

2-102.12 Certified Food Protection Manager - No certified PIC (person in charge) on site. Facility has 210 days for compliance or 2 points will be deducted.

3-201.11 Compliance with Food Law - Provide copies of health department permits or permits from other regulatory agency if not under health department authority. Facility is receiving cooked and prepared foods from Mooresville and Cornelius locations. All items must be labeled with the source and date is was cooked or prepared. Provide permits, invoices as to the source of items not prepared at this location. 10 day VR

3-302.11(A) Separate raw animals from ready-to-eat foods. Observed raw sausage patties stored over bread and cooked home fries in two door refrigerator. Sausage moved to lower shelf.3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. Observed bread stored directly on freezer shelf and bagels store in to-go bags. 10 day VR

4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch. Observed soda nozzles, inside of food prep sink and can opener blade with build up present. Items cleaned during inspection. Also noted the slicer must be cleaned at least every 4 hours when used.

3-501.18 Discard the food requiring date labels once time/temperature window has expired or if it is not labeled. Observed two unopened macaroni salads from Reser's and an opened pasta salad from Sysco all dated 6/11/14. Items discarded.3-501.17 Date label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed chubs of deli meats, whole cooked corned beef not date marked and cream cheese in the display case not date marked. PIC was instructed to date Items.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - Observed no disclosure or asterisks next to eggs or other items that may be "cooked to order" on the paper menus. The reminder is there "consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodbourne illness". Menu board also does not have the disclosure of what items may be served raw, undercooked or cooked to order. Consult MCHD before reprinting menus or order board. 10 day VR

7-102.11 Common Name-Working Containers - Observed two bottles of cleaner not labeled. PIC labeled them during inspection.

4-203.11 Temperature Measuring Devices, Food-Accuracy - Observed stem thermometer off by more than 10 degrees. 10 day VR4-302.12 Food Temperature Measuring Devices - Provide a thin probed thermometer to measure thin food items such as chicken breasts and sausage patties.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Observed bottoms of coolers on the line with water in them and torn gaskets, debris in display cooler door tracks, debris on cook line shelves, build up on the sides of equipment and drain pipes under sinks in kitchen with black build up present.

6-501.12 Cleaning, Frequency and Restrictions - Observed more detailed cleaning on the walls under sinks and floors under equipment. Also noted build up under black mats on the kitchen floor.