KOKOMO'S COFFEEHOUSE

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM manager on duty during inspection. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.14 Post a handwash sign at each handsink. Observed sink used for handwashing without sign. CDI- EHS provided handwashing sign.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS foods held in ice bath above 41F. CDI- items were removed to be rapidly cooled due to being within 4 hour window. *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 pre packaged deli meats, sausage patties, and egg patties being maintained without date labeling. PIC also stated items without dates were opened, frozen, and thawed to be used on future date without providing dates to reflect 7-day parameter. CDI- PIC voluntarily discarded deli meats frozen and thawed past parameters, provided date marking for items known to be within parameters. *REPEAT* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed food thermometer used onsite had not been removed from box or calibrated. CDI- EHS discussed with PIC. EHS calibrated thermometer with PIC. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed coffee spoons stored in sani water. Remove spoons to hot water or remove from water to be cleaned once every 4 hours, or as necessary. CDI- PIC removed.

4-501.11 Maintain equipment in good repair. Observed missing door on ice machine. Establishment is using garbage bag as a shield for ice machine door . Replace door to prevent contamination of ice. *REPEAT*

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM manager on duty during inspection. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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: www.mecknc.gov/foodsafety

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employee handling TCS foods with bare hands..CDI Food employee washed hands and used gloves

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods held above 41F..CDI items were 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 .

3-501.17 (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). Observed TCS foods held for more than 24 hours without date marking. Food was discarded. 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 TCS foods held for more than 24 hours without proper date marking and some items were held longer than 7 days. CDI.. Items were 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed missing door on ice machine. Establishment is using clear garbage bag as a shield for ice machine door . Replace door to prevent contamination of ice..REPEAT

REPEAT 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up and residues on inner portions of machine. Clean ice machine frequently to avoid build up of bacteria.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tea

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several in-use wet wiping cloths stored on counters top throughout establishment. CDI - PIC moved items to discard bin.

REPEAT 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 the handles of serving spoon submerged in dry ingredients for example non-dairy powder, vanilla chia powder, and sugar. CDI - PIC moved serving spoons to 3-comp-sink. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed metal serving spoons in sanitizing water at 74F. CDI -PIC moved serving spoons and containers to 3-comp-sink.

REPEAT 4-501.11 Maintain equipment in good repair. Observed missing door on ice machine. Establishment is using clear garbage bag as a shield for ice machine door . Replace door to prevent contamination of ice.

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 black build up around hand washing sink barrier.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer below 50PPM at 3-comp-sink. CDI - PIC added sanitizer to raise of concentration. Dishes were observed in sanitizer compartment. PIC intended to use the solution without further addition of sanitizer. 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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several open containers of tea and smoothie products stored on three compartment drain board next to wash solution and sanitizer solution drainboard. 3-comp-sink had dishes in wash and sanitizer compartments. CDI - PIC moved all items off drainboards of 3-comp-sink.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed five in-use wet wiping cloths stored on counters top throughout establishment. CDI - PIC moved items to discard bin.

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed in-use ice cream scoop with no running water going through utensil holder. PIC stated the water is leaking from water line for utensil holder. 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed several serving spoons stored clean in stainless steel container with wet and soiled paper towels inside. CDI - PIC moved serving spoons and container to 3-comp-sink.

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 four large rolls of paper towels stored on a crate under shelving in storage room CDI - PIC moved paper towels to higher shelf

4-501.11 Maintain equipment in good repair. Observed missing door on ice machine. Establishment is using black garbage bag as a shield for ice machine opening. Replace door to prevent contamination of ice. Ice machine is also leaking water.

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 water pooling underneath and behind ice machine. General cleaning needed behind ice machine. 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 around hand washing sink barrier.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at 0ppm during sanitizing. CDI. PIC added sanitizer to maintain concentration. Repeat *** there was no active washing but PIC intended to use the solution without further addition of sanitizer. 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

3-501.19 (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. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no written procedures for holding half and half at coffee station on TPHC. Establishment holds half and half at coffee station without temperature control for a maximum of 4 hours. CDI - Written procedures were reviewed with and e-mailed to PIC. 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 half and half being stored without temperature control at coffee station. Establishment discards half and half after four hours. No markings indicating start and end times were on container. CDI - PIC has been advised to place start and end times on items being held using TPHC. -1.5 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

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 procedures for responding to vomit/diarrheal events. CDI - Written procedures were reviewed with and e-mailed to PIC. -REPEAT- For more information please visit: http://meck.co/FoodSafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at 0ppm during sanitizing. CDI. PIC added sanitizer to maintain concentration. 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed eggs and sausage in the WI without dates. CDI. PIC date marked. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a wrist watch. 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 while not wearing a hair restraint. -0 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips in the facility during inspection. CDI. PIC got new ones.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

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 procedures for responding to vomit/diarrheal events. CDI - Written procedures were reviewed with and e-mailed to PIC. -REPEAT- -0 points_ For more information please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk stored at coffee station without temperature control. Milk was 53F. PIC has been advised to hold milk at 41F or below or to hold milk using correct TPHC procedures. A TPHC procedural template was given to PIC. Milk will be held on TPHC and discarded at appropriate discard times. -1.5 points- 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 .

4-501.11 Maintain equipment in good repair. . Observed missing door on ice machine. Establishment is using plastic sheeting to cover ice machine opening. Replace door to prevent contamination of ice. -REPEAT- -1 point-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM in establishment during inspection. -REPEAT- -1 point-

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 reviewed with and e-mailed to PIC. -REPEAT--0 points-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee wash hands then turn off faucet without using a barrier such as a paper towel. CDI - Employee was corrected and asked to rewash hands. PIC has been advised to instruct employees on proper handwashing using handwashing signage posted above handwashing sink. -0 points-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed employee use bare hands to place ready to eat cheese on sandwich. CDI - Employee was stopped and asked to discard cheese. Employee discarded cheese, washed hands, and put on gloves. -2 points-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up and residues on inner portions of machine. Clean ice machine frequently to avoid build up of black residues. -0 points-

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. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no written procedures for holding half and half at coffee station on TPHC. Establishment holds half and half at coffee station without temperature control for a maximum of 4 hours. CDI - Written procedures were reviewed with and e-mailed to PIC. 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 half and half being stored without temperature control at coffee station. Establishment discards half and half after four hours. No markings indicating start and end times were on container. CDI - PIC has been advised to place start and end times on items being held using TPHC. -1.5 points-

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 egg patties stored on three compartment drain board next to sanitizer solution. CDI - PIC moved box of egg patties to refrigeration. -1 point-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a wrist watch. 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 while not wearing a hair restraint. -0 points-

4-501.11 Maintain equipment in good repair. . Observed missing door on ice machine. Establishment is using plastic sheeting to cover ice machine opening. Replace door to prevent contamination of ice. -REPEAT- -0.5 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM in establishment during inspection. -REPEAT- -1 point-

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-

3-501.16(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 container of half and half on coffee station held without temperature control. The half and half was 45F. CDI - PIC has been advised to place item on TPHC. TPHC procedures were e-mailed to and reviewed with PIC. -1.5 points-

4-502.13 Single-use and single-service articles cannot be reused. Observed establishment washing, rinsing, and sanitizing plastic Ziploc bags to be reused at a later date. PIC has been advised to stop washing and reusing Ziploc bags. -0.5 points-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed "household use only" crock pot in establishment. PIC stated the crock pot is used to hot hold hashbrowns. PIC has replacement ANSI certified equipment ready to install and will replace "household use only" crock pot when installation is complete. 4-501.11 Maintain equipment in good repair. Observed missing door on ice machine. Establishment is using plastic sheeting to cover ice machine opening. Replace door to prevent contamination of ice. -0 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 top of bread products. Designate an area for the storage of employee possessions away from equipment, food, and utensils. -0 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -2 points-

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 faucets without using a barrier such as a paper towel. CDI - Correct handwashing procedure was discussed with PIC. -0 points-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in handwashing sink. CDI - Ice was removed by regulator. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed employee wash hands and use cloth towel to dry hands. CDI - Correct handwashing procedure and discussion of approved hand drying was discussed with PIC. -1 point-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed disposable soufflé cups stored on floor behind counter top. CDI - Box of soufflé cups were moved to designated storage area. -0 points-

Repeat. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed pimento cheese, chicken salad, turkey sausage, and tuna salad holding in the reach in unit at 45F-47F. CDI-Recommended putting Items on ice bath or move to tall reach in uncovered to rapidly chill to 41F.

4-501.11 Maintain equipment in good repair.-Osberved torn gaskets in the bottom reach in unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream cheese product at 46F. Items stored in a cake/dessert storage cooler, full of non-TCS products other than the cream cheese. EHS had PIC cool the items back down to 41F. EHS recommends that facility place the items on a time procedure, outlined procedure to PIC during inspection.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility lacking a thin probe thermometer at time of inspection. EHS will make a return visit by 4/24/19 to verify acquisition of such a thermometer.

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 several dry good scoops stored with handles present in the food 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 ready-to-eat sandwiches on display opened/packaged Friday not date marked. CDI items labeled.

4-202.11 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 facility reusing single service bags. CDI bags voluntarily discarded. 4-501.11 Maintain equipment in good repair. Observed ice machine lid missing. Observed split gasket on reach-in cooler.

Observed PIC get rag from soapy water use then put on gloves to make sandwich. CDI - instructed PIC on proper hand washing in regards to glove usage. 2-301.14 Wash hands before donning gloves and between gloves uses. -P

Observed cream cheese not dated in display case or in refrigerator. Observed milk not being used within 24 hours not date marked. CDI - dated with date opened. 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 sanitizer in 3 compartment sink at 100 ppm. CDI - remade 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P

Observed no door on ice machine. Observed damaged blender pitchers. 4-501.11 Maintain equipment in good repair.

Observed lights in back room with refrigerators not shielded or shatterproof. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one on site with a food protection manager certification. (REPEAT)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no single use paper towels at hand sink. Facility using a common towel for hand drying. CDI-paper towels provided.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior portion of ice machine with build-up.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths lying around on countertops throughout facility.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one on site with a food protection manager certification. (REPEAT)

4-502.11(A) Maintain utensils in good repair. Observed ice scoop cracked and missing the handle. Replace immediately.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up and splash on the interior surface of the front line reach-in cooler.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no person on-site with a food safety manager certification.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink behind front counter. CDI-Paper towels were placed at handsink.

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 egg salad date marked 10/26. CDI- PIC voluntarily discarded egg salad.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on surfaces throughout back counter area.

2-102.12 Certified Food Protection Manager - C At least one person shall be on site in a managerial capacity and have an ANSI accredited certified food protection manager certification. Observed nobody on site at time of inspection with certification. CDI by instruction. Repeat.

. -6-301.12 Hand Drying Provision - PF Provide hand towels or a means to dry hands at handwashing sinks. Observed handwashing sink without hand drying towels. Hand towels were located at dump sinks. CDI, towels relocated to handwashing sink,.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Potentially hazardous food shall be cold held at 45 degrees F or below. Observed cream cheese, cheese, eggs, and sausage held on ice above 45 degrees F. CDI, operator relocated cream cheese to refrigerator to rapidly cool and placed more ice on cheese, eggs, and sausage and instructed operators how to properly maintain temperature on ice bath.

4-901.11 Equipment and Utensils, Air-Drying Required - C Allow equipment to air dry after cleaning. Observed several containers of coffee urns not inverted to air dry and with water on bottom but stored as clean.

4-602.13 Nonfood Contact Surfaces - C Nonfood contact surfaces shall be free from an accumulation of soil. Observed debris and soil accumulating on shelf above 3 compartment sink. Clean.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager.At least one person on site shall be an ANSI accredited certified food protection manager. Observed no certified PIC on site during inspection. CDI by instruction.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P General Comment: Observed employee turn off faucet with their bare hands. CDI by instruction.

6-301.12 Hand Drying Provision - PFHandwashing sinks shall be supplied with towels or another means to dry hands. Observed no towels left at handwash sink behind counter. CDI, hand towels supplied by operator.6-301.14 Handwashing Signage - CA handwash sign shall be provided at each handwash sink used by food employees. Observed no handwashing sign inside men's or women's restrooms. CDI, handwashing signs given to operator.

4-501.114 Maintain sanitizer at correct concentrations. -PObserved sanitizer below proper concentration at 3 compartment sink. CDI, operator added tablets to sink vat.

4-502.11(B) Provide accurately calibrated thermometers. -Pf Observed no thermometer available on site to measure food temperatures. Verification required by 10/23

General Comment: 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. -PfObserved breads packaged on site from 2 or more ingredients not labeled properly. CDI by instruction.

4-302.14 Sanitizing Solutions, Testing Devices - PFProvide test strips for quat sanitizer. Observed no quat test strips available for sanitizer.