SMELLY CAT COFFEEHOUSE

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health plan and PIC unable to fully answer EHS questions. CDI-EHS discussed employee health plan and requirement to inform employees. *REPEAT* For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed food employee storing open personal drink on shelf above prep table. CDI- PIC had food employee remove item to designated area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed breakfast sandwiches and burritos being maintained on speed rack above 41F. PIC stated that breakfast sandwiches are prepped and maintained on rack prior to being reheated in ovens and maintained above 135F in hot box. CDI- PIC to move items to TPHC due to item being maintained in temperature danger zone for extended time. *REPEAT* For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). SEE COMMENT BELOW. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 parfait in grab & go, egg pucks in standing reach-in, both maintained without date marking. CDI- PIC had items date labeled due to being within 7-day parameters. Items prepped on 4/19 and 4/18. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed establishment holding scrambled eggs on time without updating TPHC procedures. CDI- EHS assisted PIC in updating TPHC procedures maintained in facility. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed no consumer advisory for “Lox” or cold smoked salmon offered on menu. PIC stated that management would be contacted for potential removal of item due to misalignment with business model. VERIFICATION REQUIRED on or before 4/30 to assess consumer advisory. 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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 directly on floor in kitchen.

4-501.11 Maintain equipment in good repair. Observed gaskets in disrepair on glass reach-in.

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 dish hooks needing to be cleaned.

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 vents and ceiling tiles in back of kitchen in need of cleaning. *REPEAT*

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees personal phone held on prep table. Removed to prep shelf. CDI- EHS discussed with PIC, PIC had employee removed to designated area to prevent potential contamination. *REPEAT*

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health plan. CDI..EHS left employee health plan. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage and eggs, cheese and eggs burritos held below 135°. CDI..PIC reheated burritos to meet food code standards. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream cheese, sliced cheese, skim milk about 46F. CDI Cheese was voluntarily discarded and cream cheese and milk were cooled down. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (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 scoop handle stored inside container of flour. CDI.. Handle was removed out of flour.

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 serve items stored on floor in outside storage. Per PIC delivery came in yesterday morning around 10am.

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 vents in back of kitchen on need pt cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed 2 employee cups with liquid inside stored with spices. CDI.. Cups were removed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at the start of the inspection. -CDI- PIC with CFPM arrived halfway through the inspection. REPEAT For more information on becoming a certified food protection manager 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 half sausage in RI cooler at temperatures above 41F. CDI. PIC voluntarily discarded. REPEAT ****IMPROVEMENT FROM LAST TIME 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. OBSERVED salmon, chorizo, sausage in RI without dates. CDI. PIC date marked. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed items held on time without TPHC. CDI. PIC was given and prepared one. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed PIC holding items on time with time stamps on them. CDI. PIC had time written on them.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. OBSERVED milk stored less than 6 inches on the floor in the WI cooler. Repeat

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee engaging in food prep without wearing hair restraints. Repeat

5-205.15 Maintain a plumbing system in good repair. Observed ice machine pipes in need of repair.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at the start of the inspection. -CDI- PIC with CFPM arrived halfway through the inspection. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage in HH at temperatures below 135F. CDI. PIC reheated and indicated that she just cooked it within an hour. 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 half n half, milk, in RI cooler at temperatures above 41F. PIC indicated that it is due to continues in and out of the RI. Employees were advice to keep the milk in unit immediately after use. Unit temperature was 38F. 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 food on the floor in the WI cooler.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee engaging in food prep without wearing hair restraints. 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 engaging in food prep with wrist bracelets.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed floor scoops stored with handles touching the food.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food and drinks stored over retail food and drinks in front RIC and upfront.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at the start of the inspection. -CDI- PIC with CFPM arrived halfway through the inspection. -0- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no written vomit and diarrheal cleanup procedures. -CDI- EHS provided handout. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 no date marks on Vietnamese house blend (made with dairy) in display cooler, half and half and oat milk in beer cooler, sausage in back RIC and salmon in lowboy. Per PIC, drinks in display cooler were opened on Saturday and all other items were opened yesterday. -CDI- PIC properly date marked these items. -1.5- 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food and drinks stored over retail food and drinks in front RIC. -CDI- PIC corrected storage order. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed whole milk, half and half, buttermilk and cheddar cheese slices in WIC above 41F. Observed ambient temperature of WIC at 45F. Observed reduced fat milk, fat free milk and heavy whipping cream above 41F in upright RIC front of house. Observed ambient temperature of upright RIC front of house at 45F. Observed heavy whipping cream and whole milk above 45F in milk cooler. Observed buttermilk and eggs above 41F in upright RIC back of house. Observed sun dried cream cheese and shredded cheese in back RIC above 41F. Refer to temperature chart. -CDI- PIC to voluntarily dispose of all TCS items out of temperature. PIC agreed to voluntarily shut down and requests that EHS return tomorrow. **3DAY VERIFICATION REQUIRED** -1.5- 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 .

3-501.15 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 eggs prepared today tightly wrapped, stacked on top of each other in upright RIC in back of house. -CDI- PIC unwrapped and unstacked items to facilitate rapid cooling. **REPEAT** -1- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen area. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee engaging in food prep without wearing hair restraints. **REPEAT** -1- 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 engaging in food prep with wrist bracelets.

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 41F. -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 baked, smashed eggs that were prepared yesterday and placed in the reachin at 45F at 10:06am tightly covered in full container. Employee stated item was prepared yesterday and had not been removed from reachin yet today. All other items in reachin were at or below 41F. CDI-EHS discussed proper cooling methods with PIC and they voluntarily discarded the eggs.

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 cooked eggs that were placed in reachin in a tight, covered container. Cooked burritos were also put into reachin to cool in tightly wrapped aluminum foil without access to cool air flow. CDI-Eggs were voluntarily discarded and PIC will actively monitor cooling process of burritos.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple working containers containing powders, unlabeled. Observed small squeeze bottle above prep counter unlabeled.

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

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. 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 plastic 2 oz single use cups used to scoop foods like sugar and cheese. Use utensils with handles so as to not make direct contact with foods.

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 stacks of single-use cups stored in plastic tote, directly on floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing foods without wearing hair restraints. -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 phone stored on food prep surfaces. Designate an area for the storage of employee possessions away from food, equipment, and utensils. CDI - Phone was moved to designated area. -0 points-

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 procedures for cleaning vomit/diarrheal events. CDI - Written procedures were e-mailed to and reviewed with PIC. -0 points-

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 cooked eggs cooling on speed rack with a temperature of 101F. Observed tightly wrapped sheet pan of cooked eggs cooling in reach in cooler. CDI - Cooked eggs cooling on speed rack were placed on sheet pan and placed in reach in cooler. Plastic wrapping was removed from sheet pan of eggs cooling in reach in cooler to allow cold air to circulate in and around food product. -0.5 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employees with a CFPM certificate while hot holding and cold holding of TCS foods was occurring. -2 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed egg quiche in hot holding with temperatures of 122F. PIC stated that items are placed in hot box at start of business day and typically sell very quickly. Holding items on TPHC is recommended. CDI - PIC voluntarily discarded items. A TPHC procedural template has been e-mailed to PIC. -REPEAT- -3 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of unknown substance near three compartment sink. CDI - PIC identified contents to be bleach sanitizer and labeled spray bottle with name of contents. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cartons of eggs stored on floor of walk in cooler. -0 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-use coffee filters stored on top of coffee makers without protection from contamination. Recommend keeping coffee filters in plastic packaging until time of use. -0 points-

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 41F. -P Observed sausage in a metal pan, filled, with the lid on in the prep unit at 63F. It was 63F at 9:55 at 10:50 it was 58F, this means the cooling rate was REPEAT. VR REQUIRED 3/15/2021

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 3 quiches in the HH case below 135F. PIC said thry were there since 6am. All other food was in temp, and was wrapped in foil CDI-PIC voluntarily discarded due to time/temp abuse. EHS suggested using time or these items or using foil wrapping to see if they stay in temp. REPEAT. VR REQUIRED 3/15/2021

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in the spray bottle so strong it bleached out the strip, CL was being used. Sanitizer in the 3-comp was over 200PPM. CDI-PIC diluted to 100PPM

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 sausage in a metal pan, filled, with the lid on in the prep unit at 63F. It was 63F at 9:55 at 10:50 it was 58f, this means the cooling rate was

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large flour bin without a label.

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 dusty air vent over food prep table. 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 large hole in the wall beside the back door in the kitchen.

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 41F. -P Observed sausage cooling in low reach in at 48F; PIC stated sausage was cooling from around 7:00 am. Sausage would not meet cooling parameters. CDI - Sausage uncovered and placed in stand up walk in to cool rapidly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mediterranean quiche hot holding at 122F in hot hold box. CDI - Quiche voluntarily discarded and hot box turned up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of sausage at 43F in low reach in. Sausage cooling from cooking in contact with container of sausage from previous day may have caused rise in temperature. CDI - Sausage uncovered and placed in stand up walk in to cool rapidly.

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 package of cream cheese without date mark. PIC stated it was opened Monday 11/11 to make desserts. CDI - Cream cheese properly date marked. 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 (10/8), cinnamon cream cheese (10/31), rosemary cream cheese (10/31), lemon cream cheese (10/30) and sun dried cream cheese (11/2) with time/temperature window expired. CDI - All items voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sausage cooling in low reach in with lid tightly closed. CDI - Sausage uncovered and placed in stand up walk in to cool rapidly.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the outside walk in cooler holding an ambient air temperature of 43F. Food product must hold at 41F or below. Have repaired. *Zero points taken today due to the new rule change occurring in January of 2019. However, food product can be discarded and points taken if cold holding is above 41F during the next inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the tall 2-door RI cooler holding the milk. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed the faucet not fully shutting off the water at the 3-compartment sink. Manager stated that a plumber is expected today to repair the faucet.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee use the hand washing sink to dump contents of a container. CDI-Explained the prep sink should be used instead of the hand washing sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm of chlorine sanitizer at the dish machine. CDI-The machine was primed and was ran again. The machine is now reading at 50ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage hot holding below 135F in the back hot box. CDI-They will be reheated. Discussed possibly using Time/Temperature as a Public Health Control (TPHC) since the hot box is only storing the sausage and cooked bacon. If TPHC is used, the time shall be written onto the container of when it was prepared, and must be discarded by the end of 4 hours. TPHC paperwork was emailed to the manager that shall be printed and filled out and kept on file, if TPHC will be used. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet wiping cloth left inside of the back reach in cooler. CDI-The cloth was removed. When wet wiping cloths are not in use, they should be stored in a sanitizer container, or put into laundry.

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 not properly wash their hands after handling soiled wiping cloths and sanitizer. CDI-Explained that proper hand washing is needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage hot holding below 135F in the small glass hot hold box. CDI-The sausage was discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a sanitizer bottle with no label. CDI-The bottle was properly labeled. REPEAT.

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 container of cooked garlic sauce cooling with a tightly covered lid. CDI-The lid was removed to allow for proper heat transfer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled flour, sugar, cocoa powder, and coconut flakes. Have the containers/bins properly labeled. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a package of cups stored on the ground. CDI-The cups were placed onto shelving.

5-205.15 Maintain a plumbing system in good repair. Observed a leak at the spout of the faucet to the 3-compartment sink. Have repaired.

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 damaged orange wall. Have repaired. REPEAT.

Observed no accredited PIC present on site at beginning of inspection. 2-101.11 PIC shall be present during all hours of operation. -PF 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.

Observed no employee health agreement in place. 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF **Verification Required**

Observed rolling pin with flour not in use. PIC stated that steam wands, blenders, pitchers and spoons that come into contact with milk are cleaned ever 6 hours of use. Items must be cleaned every 4 hours. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. CDI - items sent do dish area.

Observed milk, cooked garlic, opened packaged spinach not labeled and dated. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf **Verification Required**

Observed sanitizer not labeled, sanitizer over 200 ppm, on end of three compartment sink. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination. -P 7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P **Verification Required**

Observed crem fresh in unlabeled container. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

Observed scoop handle in contact with sugar. Observed spoons for mixing coffee stored in water, not running. 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 wall damaged under knife storage rack on wall, and above guard to prep sink. 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.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored in fridge above pitcher of coffee. CDI- Drink removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage and egg biscuits in front counter hot holding cabinet at 118 degrees. PIC said they use a four hr time limit on their breakfast sandwiches but were not using any TPHC methods nor had written procedure. CDI- Biscuits reheated for proper hot holding, emailed a TPHC form to PIC.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some raw wood and some wall gaps in the wood wall behind the handwash sink at front counter. Need to seal or paint the raw wood and seal gaps with caulk.

General comment 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed shell eggs stored above butter and other ready to eat items in the reach in cooler in the back. CDI - eggs moved to the bottom shelf.

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 container of black beans and chick peas above 41F in the reach in cooler. Items were marked with 1/10, making today the 6th day. When items are between 42F and 45F they only get 4 days for date marking. Anything 41F and below gets 7 days. CDI - items were discarded.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the reach in cooler in the front. Replace gasket.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Observed facility using QUAT test strips for bleach sanitizer. CDI - left a few test strips. Verification required 1/22/2016

4-501.114 Sanitizer available at proper concentration; Provide sanitizer at all times of operation. Observed no sanitizer during inspection. CDI sanitizer made during inspection.

6-501.111 Controlling pest; Keep; facility free of pest. Observed

4-202.16 Non-food contact surfaces; Keep non-food contact surfaces in good repair. Observed split/torn gaskets on stand up coolers in need of repair.

6-201.11 Floors; Keep floors clean. Observed storage on floor throughout.

3-501.15 Cooling Methods - PF; Properly cool using approved methods; Observed quiche cooling at room temperature at bar area measuring 120 degrees F; Quiche placed into stand up refrigerator to properly cool.

3-602.11 Food Labels - PF; Properly label all packaged food prodcuts offered for customer self service; Observed salads packaged for customer sef service with no labelng; CDI Items pulled and served by staff.

3-306.11 Food Display-Preventing Contamination by Consumers - P; Store food products to prevent contamination; Observed quiche cooling on bar top exposed to customer contamination; Quiche moved to approved location.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Properly store raw meats to prevent contamination; Observed raw shell eggs stored above RTE products. CDI eggs properly stored.

(general comment)3-602.11 Food Labels; Properly label food products that are packaged and offered for customer self service; Observed numerous pastries packaged offfered for customer self service without proper labeleing.

(general comment)6-501.111 Controlling Pests; Keep facility free of pest; Observed fruit flies around floor drain in kitchen area.