SUNFLOUR BAKING COMPANY

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer stored as clean, with food residue present on the food contact surfaces of slicer. CDI - Slicer moved to be re-washed, rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS food items on the left side of the prep unit above 41F. CDI - Items voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 sliced deli turkey and deli ham cooling at insufficient rates. Items in large, covered plastic containers. Items should be cooling at 0.06F/min, observed ham cooling at a rate of 0.03F/min and Turkey cooling at a rate of 0F/min. CDI - Items uncovered and suggested that items be separated into smaller portions for cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed 2 door RIC (#9/10) not in good repair and unable to maintain 41F or below. RIC in need of repair. Observed large broken mixer. REPEAT.

5-202.12 Provide at least 100F water at handsinks. EHS went to wash hands at handwashing sinks by the refrigerators, and took the temperature of the water, which showed 55F. PIC stated they would let management know.

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). EHS observed a container of house made Pimento Cheese in the 3-door fridge dated 1/17-1/29. PIC voluntarily discarded the Pimento Cheese. 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. One squirt bottle of oil was unlabeled by prep top.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer bucket was tested, and read 100ppm. CDI. PIC had food employee remake sanitizer bucket.

4-501.11 Maintain equipment in good repair. 2-door cooler in kitchen had an ambient temperature of 44F. RTE bacon in unit was moved to another refigerator. PIC stated they would let management know to call someone to service the unit.

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

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. EHS observed an employee drink in the Prep Top RIC on the same level as food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 cartons of liquid eggs held above 41F inside RIC #6/7. CDI - PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 TPHC in use to store patty sausage on bottom shelf of HH unit. PIC could not provide written TPHC procedures for sausage held on TPHC. REPEAT. CDI - PIC was provided with written procedures. Procedure is to be kept on site and readily available for review during future inspections. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed sausage on TPHC with no time stamp. Line cook stated that the sausage was removed form cold holding at 8 AM and 12 PM discarded time stamp was added to the tray of sausage.

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 handless scoop submerged in flour. CDI - Scoop was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed large plastic and metal insert container lids stored as clean in a bin across from the 3 compartment sink with food debris adhered to the surfaces. CDI - PIC placed lids at 3 compartment sink to be rehashed, rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.19 (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 TPHC in use to store “savory croissants” containing sausage and gruyere cheese at the front counter and PIC was not able to provide a written procedure. Items were observed time stamped correctly and PIC was knowledgeable on the TPHC process. CDI - EHS filled out TPHC document with PIC at the end of the inspection. Procedure is to be kept on site and readily available for review during future inspections. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P - Observed a hose with a pressurized nozzle connected to a splitter at the mop sink. Water was observed on with continuous pressure to the hose and there was no backflow prevention device between the hose and the splitter device. PIC stated employees are aware to not keep continuous pressure on at the hose but would get a backflow prevention device to avoid future issues. CDI - Continuous water pressure turned off and nozzle disconnected.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage on top of microwave oven at 98F at arrival. CDI - Sausage was voluntarily discarded. EHS suggests that if that is the preferred holding method, sausage can be placed on 4 hour TPHC and discarded after. 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 shredded cheese, Pooled eggs, provolone, pasteurized eggs above 41F inside standing RIC. Ambient temperature in RIC 43F. Observed mozzarella cheese inside the prep unit above 41F. CDI - Cheese was voluntarily discarded. 3 day verification required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk, shredded cheese, American cheese, provolone above 41F inside standing RIC. Ambient temperature in RIC 45F. CDI - Items voluntarily discarded. Items on cooling log were below 41F within 4 hour period and placed in different RIC for rapid cooling. 3 day verification required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 multiple TCS food items date marked incorrectly. TCS food items were date marked with 8 day discard. CDI - Items were date marked properly. No point escalation, no items observed held longer than 7 days, items observed date marked for 8 day hold 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 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 sliced sausage cool 1F in 50 minute window from 56F to 55F. CDI - Sausage was spread on sheet pan to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

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 submerged in brown sugar. CDI - Scoop handle removed.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed hand sink at the kitchen entrance with inadequate water pressure for proper hand washing. 10 day verification required.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC unable to determine times for cooling foods, have a prepared TPHC procedure, describe corrective actions for cooling foods and help with storage in a manner to helps air flow around cooling foods. CDI - PIC educated today by EHS during inspection. Monitor foods during service with thermometer per PIC duty requirements and make necessary corrective actions to ensure foods are safe. -1- A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

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 cooked potato soup and roasted tomatoes cooling from previous day still above 41F. Observed cooked eggs cooling at room temp since 7:30 at 74F at 10:40. CDI - PIC voluntarily discarded and proper cooling methods discussed. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed house herb butter, goat cheese and other TCS foods in flip top at serving line cold holding above 41F. Per PIC, unit may be in a thaw cycle. CDI - PIC educated that during all times, including thaw cycles, TCS foods shall be at or below 41F. Cooler recovered during inspection. Foods at 42F after 20 mins. -1.5- 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 .

3-501.18 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 house made hummus and other TCS foods date marked for August that should have been discarded on or before August 31. CDI - PIC voluntarily discarded. -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 .

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 baby spinach and arugala held using TPHC without written procedure. Per food employee, this procedure has been in place for a while. CDI - EHS advised food employee that TPHC required a procedure be prepared in advance that includes how foods will be time stamped, marking beginning of TPHC. Food voluntarily discarded. -1.5- TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cooked eggs cooling at room temperature inside plastic bag, canned black beans, soup and other TCS foods cooling in RI with lids in tightly snapped in place and stacked, blocking air flow to help with cooling. CDI - Items discarded that missed window for cooling and other items still actively cooling placed in RI freezer to cool. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on several RI coolers and missing door on hot box with eggs at serving line. REPEAT -1-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids and doors opened on dumpster. Close between uses. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed house made hummus in flip top since previous day at 44F. Per PIC product has not been removed from cold holding. CDI - PIC voluntarily discarded. -0- 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 no date mark on small container of hummus in flip top unit and chicken salad in reach in cooler, both made more than 24 hours ago. CDI - PIC voluntarily discarded hummus and date marked chicken salad. -1.5- 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 .

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed peeling paint on manual press juicer. CDI - PIC voluntarily discarded. -0- 4-501.11 Maintain equipment in good repair. Observed front line cooler with standing water in bottom. Per food employee, wiping cloths are used to collect water and changed at end of each night. EHS advised food employee that using wiping cloths to absorb standing water may lead to increased insects. Have cooler repaired to prevent standing water. -.5-

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed continuous flow provide to spring loaded hose without additional, sufficient backflow. CDI - PIC turned off hose between uses. EHS advised that other option is to disconnect hose when not in use. -0-

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 one container of egg wash made with milk with date mark of 07/09/2022 in reach in cooler. CDI - PIC voluntarily discarded. EHS advised PIC to keep the correct dates on TCS foods after cleaning and sanitizing container. -0-

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 tight lids in place on cooling hummus, egg salad, cooked chicken and other TCS foods prepared in the morning in deep portions inside reach in cooler and flip top section of prep unit. Facility does not have a walk in cooler or other means of rapidly cooling. CDI - PIC vented lids and food employees advised about not exceeding fill lines inside containers of foods for proper temperatures. EHS advised PIC that a reach in freezer may be used to rapidly cool if other methods do not support quick cooling. -.5- REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in dining room, near restrooms and near rear reach in coolers. Maintain and increase frequency of pest control as necessary to rid facility of flying insects. -0-

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed buildup inside ice in chest used for customer drinks. CDI - PIC discarded ice, cleaned container and educated food employees about keeping debris from ice. -1-

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed one front counter employee wearing fingernail polish preparing drink without wearing gloves. CDI - PIC educated food employee and gloves worn. -.5-

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 to-go soup bowl used to dispense soup stored submerged in vegetable soup. CDI - PIC discarded bowl and remaining soup. -0-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed manual warewashing in 3-comp sink in wash water at 96F. CDI - PIC instructed sink refilled with hot water. Sink dispensing detergent from dispensing tube at 98F and hot water in a separate stream from faucet at 118. The mixture was 108. Soap turned off and only hot water used to fill the remainder of sink to 112F before warewashing. -.5-

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash bin at handsink in kitchen. Provide one at each handsink. -0-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed PIC not aware of requirement to report Salmonella nontyphoidal and currently using older version of Form 1-B, signed by employees during onboarding, with the Big 5 listed, not including Salmonella nontyphoidal. CDI - EHS discussed changes associated with 2017 NC Food Code adoption and EHS sent via email new information and summary of changes, including newest version of Form 1-B. -0-POINTS NOT DEDUCTED TODAY AS THIS IS THE FIRST INSPECTION FOLLOWING THE 2017 NC FOOD CODE CHANGES.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food employees at front counter handling customer payments and then preparing drinks without handwashing. CDI - PIC instructed handwashing. EHS reminded PIC to ensure food employees remember when to wash hands. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed buildup on surface of cutting board at prep unit used for sandwich prep and on cutting board near rear prep sink. Per food employee, these cutting boards are used as food contact surfaces and are only cleaned once a day. EHS observed food placed directly on cutting boards during inspection. CDI - EHS educated PIC on required cleaning frequency of food contact surfaces held at room temperature. PIC cleaned cutting boards again. EHS reminded PIC to look for and address buildup in deep gouges and grooves on cutting surfaces. Replane and replace cutting surfaces as needed to help keep surfaces smooth and easily cleanable. -1.5-

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 working containers in prep unit of tuna and brie with 8 day date marking and an expiration date of 03/22/2022. CDI - Products voluntarily discarded and EHS discussed proper and consistent date marking, dating TCS foods no longer than 7 days, counting prep/open date as Day 1. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed generic spray bottles unlabeled and containing quat sanitizer. CDI - PIC labeled these after EHS pointed out there is a check list containing different chemical names. Check mark one of these or place common name on bottles. CDI - PIC check marked bottle indicating sanitizer. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed butane aerosol bottle stored directly above clear film for food. CDI - PIC moved these to lower shelf. -1-

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf 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 densely packed slices of brie cooling in reach in cooler with lids snapped in place at beginning of inspection at 43F. Product was checked after 20 mins and cooling rate was 0 degrees/min. CDI - PIC vented lids and spread out brie into multiple containers. PIC stated the product had been out of the reach in to restock prep station Brie voluntarily discarded after cooling on dropped .4 degrees in 20 more mins. -0-

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed 3 degrees difference during calibration between EHS thermometer and facility thermometer. Facility thermometer constantly read 34.9F and did not change after stirring. EHS thermometer was reading 31.9 and changing over time. CDI - Setting checked by PIC to ensure thermometer not in HOLD mode. New thermometer placed in service. -.5-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watches and bracelets on arms of food employees preparing food for customer orders. Removed these items prior to beginning food prep and handling exposed food. -0-

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed exposed lip area to customer coughs, sneezes, etc. at Prepaid/Pick Up order counter. Protect the lip area of single use cups to prevent cross-contamination. Shields may be used or stack of cups may be reduced so that the top cup has the lip area protected by the storage container. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on low shelf of prep table behind baking section and on high sections of cooking equipment under hood. Observed debris inside drawers located at prep table in center of kitchen. Clean these areas often enough to prevent buildup. -0-

5-202.12 (C) Handwashing Sinks, Installation - PF Metering or self-closing faucets shall provide water for at least 15 seconds without reactivating for adequate handwashing. Observed both restrooms providing 6 seconds of water flow before needing reactivating. VR no later than 09/11/2021 to ensure at least 15 second of water flow for adequate handwashing. -1-

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed oven racks inside table top oven used as a food contact surface when reheating sandwiches to order. Per food employees, cleaning this unit takes place once a week and has not occurred since last week. EHS advised staff that racks are now food contact surfaces and shall be cleaned at least once per 24 hours. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed whole milk, eggs, mozzarella cheese and other TCS foods in reach in cooler cold holding above 41F. PIC voluntarily discarded and Product Disposition sheet requested by PIC for insurance filing. VR no later than 09/11/2021 to ensure all TCS foods cold holding at or below 41F. EHS advised PIC to make sure corrective action are taken if coolers are observed earlier in the day cold holding above 41F. -1.5-

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 no date marking on house made pimento cheese and tomato basil sauce, Brie, and other TCS foods in prep unit. CDI - PIC stated these items were made on Saturday and Sunday. Products date marked. -1.5-

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 unsalted butter on high shelving in baking station and cooked sausage on table near ovens held at room temperature until used with available time stamp or written procedure. CDI - PIC provided TPHC form today. FIll out completely and have available for all future inspections. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed smart watch on arm of food employee while preparing food. -0-

5-402.13 Maintain sanitary sewage system.-P Observed floor drain under 3-comp sink backing up during inspection. CDI - PIC emptied drain basket with food debris buildup and drain began flowing again. -0-

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and turn off faucet with bare hands. CDI - PIC corrected and hands were re-washed. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee at cashier station help customers with payments and don gloves for picking up pastries without hand wash. CDI - EHS educated PIC and employees. Corrections were made.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee fill bucket at handsink. CDI - EHS corrected staff.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat items in 2 reach in coolers. CDI - Items reorganized.

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 baked tomatoes cooling on speed rack in prep area upon arriving, PIC moved onto speed racks inside RIC - Tomatoes not reaching cooling parameters (see temp chart). CDI - Tomatoes placed in freezer to cool quickly.

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 tomatoes cooling at room temperature at start of process, and moved to cool in reach in cooler. Items cooling in with thick, plastic covering over chart in reach in cooler. CDI - Tomatoes placed in freezer to cool rapidly. REPEAT.

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

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed pimento cheese and gruyere cheese cooling in RIC; both products not meeting cooling parameters. CDI - Pimento cheese vented to cool rapidly in reach in cooler. Gruyere placed in freezer to cool rapidly.

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 baked potato soup (8/6) and sliced deli meats (8/5) stored in flip top unit; time/temperature window has expired. CDI - PIC identified products were not in use for today and discarded products.

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 pimento cheese cooling with lid tightly closed in reach in cooler. Observed gruyere cooling in densely packed container. CDI - Pimento cheese vented to cool rapidly. Gruyere placed in freezer to cool rapidly. EHS recommended using shallow pan for high stacked cheese and meat. REPEAT.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed tape residue on outside of containers stored on clean dish shelf.

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 sheet pans of eggs cooked at 10 am that morning cooling in speed racks out in kitchen area. Both pans of eggs not meeting cooling parameters; see temp. chart. CDI - Both pans placed in refrigeration to cool rapidly. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sun dried tomatoes, tomatoes, cheddar slice, turkey, roast beef, eggs, and other TCS foods in flip top unit holding 45F and above. CDI - All TCS items were voluntarily discarded. Items used in flip top for service will be placed on temporary TPHC until unit can be maintenanced/repaired. Observed tomato soup, egg salad, and turkey holding above 41F in reach in unit. CDI - Items were voluntarily discarded. REPEAT.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed only flip top unit used for sandwich service not able to hold TCS foods at 41F or below. Verification will be made within 10 days. 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 sheet pans of eggs cooked at 10 am that morning cooling in speed racks out in kitchen area with no cold air flowing around items. CDI - Both pans placed in refrigeration to cool rapidly. REPEAT. h

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 containers of dry goods without identifying labels.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed slicer stored with debris under make line. Protect slicer from potential contamination and debris during storage.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in coolers and freezers in need of cleaning on inside of equipment. Increase cleaning frequency.

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 soup cooled from last night still at 50 degrees. CDI discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous pans of ham and turkey buts at greater than 41 degrees . CDI 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 soup cooled in tightly covered plastic container . CDI discarded since 6 hour cooling window missed.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed turkey, ham , peppers and quiche filling held greater than 7 days. CDI discarded.

4-501.11 Maintain equipment in good repair. Observed torn gasket on reach in cooler 1 on middle door. -0 points-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed washing water for dishes not meeting 110 degree requirement. CDI emptied and refilled solution with water at proper temperature

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 black build up at caulking on three compartment sink.

6-301.14 Post a handwash sign at each handsink. Observed handwashing signs in the bathrooms missing due to re-painting. Provide handwashing signs at each handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed wand mixer blade with debris stuck to the interior, food contact surfaces of the blade shield. Item was scrubbed clean and set aside for re-wash/rinse sanitize procedure by PIC

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several large baking good containers not labelled with their contents.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several scooping devices stored with water present on the utensil, observed one stack of lexan containers stored with moisture still present on the containers. Allow all utensils to air dry, store scoops such that water is able to drain and not pool in the scooping device.

4-502.11(A) Maintain utensils in good repair. Observed a single lexan pan with scorch marks present on the exterior of the pan. When become burnt, cracked, or otherwise damaged they must be discarded or repaired such that they are easily cleanable.

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 some floor damage in the bathrooms, bathrooms are in the process of being re-painted/renovated.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cups stored in the front handsink. Handsink may only be used for handwashing. CDI by cup removal. If facility wishes to go through plan review/code enforcement to add a dumpsink in the front area, they should contact CTAC at (980)314-CODE.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed tape debris on the exterior of several pots and pans in the clean dish area. Tape should be removed during the wash/rinse/sanitize process.

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster lid damaged during inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf OBserved milk containers stored in the front area handsink. Items had been used and were stored there before being taken back for cleaning. Insure that no storage of any type is done in a handsink. Handsinks are for the sole purpose of washing hands, and no other activity is permitted. CDI by removal.

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 mozzerella cheese dated for 11/14/16 in the prep flip top unit. Flip top unit was observed to be unable to provide constant 41F or below internal food temperature. Storage time for TCS foods should only be for 4 days at a time in this unit. The mozzerella had surpassed its hold time, and was discarded by PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several non-stacked plastic containers with tape debris on the exteriors.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug in disrepair at time of inspection 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids on the outside trash dumpster open.

General comment 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed butter out on the counter at room temp. PIC stated they need it at 75F for the recipe. CDI - Suggested requesting a variance for holding it at room temp. Variance papers emailed with the inspection.

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 items in the prep top cooling. Employee stated he prepped the items this morning and then placed them into the cooler. CDI - discussed proper cooling methods; after items are prepped they need to go in the reach in cooler to cool down to 45F before they are placed in the prep top.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed a sanitizer bucket with a cloth in it on the floor. CDI - bucket was elevated.

4-501.11 Maintain equipment in good repair. - Observed split gaskets on the prep unit in the kitchen and on the prep unit up front. Replace gaskets.

2-301.14(H), Food employees shall clean their hands before engaging in food preparation and before donning gloves-P. Observed food employee working at the flip top cooler station put on gloves without washing their hands before. CDI - his hands were not dirty from previous task, but I will use this as an educational moment; explain that food employees need to wash hands before donning gloves when working with food.

4-501.114, A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be at the proper concentration-P. Observed that the quat sanitizer compartment in their 3 comp sink was at a concentration of 100 ppm. CDI - drained original solution and created a new solution with more quat tablets bringing solution to 200ppm Quat. Now PIC is aware of how to create proper solution for sanitize comp.

3-304.14, Cloths in use for wiping counters shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed a few sanitizer rags at one prep station that were on the cutting boards and not in the sanitizer solution.

4-101.11, Materials used for food contact surfaces shall be durable, non absorbent, and resistant to decomposition. Observed lettuce prepared in the reach in cooler that was wrapped in disposable paper towels and plastic wrap. CDI - educated PIC that the paper towel should not be used to wrap lettuce.

6-201.13, In food establishments, the floor and wall junctures shall be coved, closed, and sealed. Observed the coving underneath the 3 comp sink was coming apart.

(general comment) 2-401.11 Eating, Drinking, or Using Tobacco - C; Properly store employee drinks; Observed employee drinks stored on prep tabe in need of removal. CDI drinks properly stored.

4-101.19 Nonfood-Contact Surfaces - C; Keep non-food contact surfaces in good repair; Observed split torn gaskets on prep cooler door in need of repair.

3-302.12 Food Storage Containers Identified with Common Name of Food; Properly label all dry food powder products with common name to help identify item; Observed numerous unmarked containers of white dry powdered food products (flour, sugar, powder sugar, etc) .

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Properly store single service utensils; Observed single service cups stored within splash zone of hand washing sink.