AMELIE'S FRENCH BAKERY AND CAFE

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed hand sink by baking station obstructed by trash can. CDI - PIC moved trash can away from sink to allow for handwashing. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. EHS observed ice dumped into hand sink by barista station. EHS advised hand sinks shall only be used for handwashing. No dumping is permitted in hand sinks shall only. CDI - PIC removed ice from hand sink. (1)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed two containers of chicken salad in the make unit above 41F. PIC was unable to determine how long chicken salad has been above 41F. PIC stated facility received a commissary order today and chicken salad was on that delivery. EHS verified time on date marking which stated 8:45 am. CDI - Due to the last known time being greater than four hours, chicken salad was voluntarily discarded. (0) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 open soups in WIC without proper date marks. Soup comes from commissary kitchen and is received frozen. Soup is delivered frozen with a 30 day shelf life tag from the commissary (soup was dated from 8/17-9/16). Once soup is thawed, it shall be marked with a six day date mark (or less). EHS observed open soups without proper date and only bearing the 30 day date from commissary kitchen. CDI - Due to receiving this product today, PIC was allowed to date soups based on the day they received product. (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 .

4-502.13 Single-use and single-service articles cannot be reused. EHS observed single service ramekins being used as scoops for TCS foods such as feta cheese. EHS advised that single service items shall not be re-used. CDI - PIC voluntarily discarded single service items. (0)

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. EHS observed flooring in WIC accumulating large amount of food residue and debris. WIC has concrete flooring that is unsealed, creating an area that is hard to clean. PIC has attempted to remove debris from flooring and is still currently looking to replace/reseal. 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. EHS observed floors in WIC soiled with food residue and debris. Increase cleaning frequency to avoid accumulation. (1)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed numerous pans stored as clean with food debris or sticker residue present on equipment. EHS observed a few pans soiled with food debris and residue on interior of pan. EHS observed sticker residue on numerous pans stacked together next to ovens. CDI-PIC removed pans to be washed, rinsed, and sanitized. (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: 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed in use wiping cloths being stored in sanitizer at 0ppm. PIC observed sanitizer dispenser empty. CDI - PIC replaced sanitizer and instructed food employee to replenish all sanitizer buckets with fresh sanitizer. (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. EHS observed food residue accumulating on shelving in barista WIC. Increase cleaning frequency to avoid accumulation. (0)

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. EHS observed flooring in WIC accumulating large amount of food residue and debris. WIC has concrete flooring that is unsealed, creating an area that is hard to clean. PIC has attempted to remove debris from flooring and is still currently looking to replace/reseal. EHS observed grout in flooring near dish machine missing, creating an area where water is beginning to pool in between tiles. (1) REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee phone being stored on top of a box of gloves at make unit. EHS instructed food employee to remove device from food prep area, EHS advised to designate an area for storage of personal items in kitchen. CDI - Food employee removed phone. (0)

6-301.14 Post a handwash sign at each handsink. EHS observed missing hand wash sign by two hand sinks. CDI - EHS provided PIC with proper hand washing signs. (0)

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 multiple items in WIC that come from the commissary kitchen improperly dated. EHS discussed during last inspection to ensure items coming from commissary are properly dated and only held for 7 days max. These items are cooked, cooled, then frozen at commissary prior to being sent to separate facilities. Facility then receives item with 30 shelf life tag. After which the facility places a 7 day shelf life tag over it. EHS discussed with PIC that this is out of compliance due to day one being when the TCS food was prepared and cooled at commissary. When received, facility shall only be holding at max of six days. EHS will conduct 3-day VR to ensure facility has proper SOP’s for date marking TCS foods. REPEAT. (3) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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.- Pf EHS observed missing reminder on consumer advisory. PIC unable to verify if salmon is cold/hot smoked. EHS advised to either fix consumer advisory or provide information on the salmon stating it is hot smoked thus voiding the need for a consumer advisory. 10 day VR required. (0.5)

4-501.11 Maintain equipment in good repair. Observed hand towel dispenser by hand sink next to WIC in disrepair. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. EHS observed two prep tables with bottom shelving beginning to accumulate rust. Replace. REPEAT. (0.5)

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. EHS observed concrete flooring in WIC and around kitchen area needing to be sealed. Concrete in WIC needs to be scrapped and sealed to avoid accumulation of food debris and residue preventing the ability to properly clean floor. REPEAT. (1)

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 three containers of herb de provence that was dated for 30 days. This item contains roasted garlic and oil. PIC showed SOP to EHS and confirmed it has a seven day shelf life however this item comes from the commissary kitchen and was dated for 30 days. PIC stated this item does not come in frozen and was unsure when this product was ordered or made. EHS advised to monitor items being received from commissary to ensure items are only held within 7 seven days and if it cannot be determined do not use product. CDI - PIC voluntarily discarded item and EHS recommended PIC to contact commissary to ensure this item is dated properly. (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 .

3-307.11 Protect food from contamination sources not specifically noted by the code. EHS observed new ice machine being used in a construction area. Facility is currently constructing new barista area in dining room. Area is tarped off to prevent dust or any other debris from leaving construction area. EHS has instructed facility not to use ice machine until construction has been completed or machine has been moved. Facility shall provide ice from vendor or other location until resolved. (0)

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving underneath grill area beginning to corrode. Resurface or replace shelving. (0)

5-203.13 Provide at least one service sink or curbed cleaning facility for cleaning of mops and disposing of mop water. Observed mop sink outside in disrepair. Mop sink is cracked and therefore creating a gap in the curb. Facility is unable to properly use this service sink because drain is clogged. PIC stated a plumber has been scheduled to repair within the next week. REPEAT. (1)

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed flooring in WIC, WIF, and throughout kitchen area that is collecting food residue due to not being smooth or easily cleanable. This flooring is made of concrete with numerous grooves creating spaces for food residue to collect. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed two ceiling tiles above three compartment sink that is damaged due to water damage and the caulk sealing the hand sink to the wall needs to be replaced. 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 flooring throughout WIC, WIF, and kitchen area accumulating food residue due to the condition of flooring. Observed tiling by ANSIL system in need of cleaning. REPEAT. (1)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Ham in the bistro prep unit that was not holding temperature at 41F or below. CDI- PIC voluntarily discarded of the item. Items in the units were reading high, see temp chart. PIC stated this is due to the lunch rush, items quickly cooled. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date label on almond milk in coffee bar cooler. CDI- PIC voluntarily discarded the milk. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle with a clear liquid in it that was not labeled. Observed unlabeled spray bottle under the counter in display case area. CDI- PIC labeled the bottles.

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf. Facility receives soup from commissary kitchen. Soup is prepared and placed in ROP hot and cooled in freezer. Shelf life date lable is 30 days. Facility receives these bagged soups every other day, thaws, and opens the bag to cook. Commissary and facility do not have required HAACP plan for this method. PIC voluntarily discarded all soups that were received before yesterday. VR will occur in 3 days for compliance. 3 Day VR required.

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 a container without a handle stored in the cooked sweet potatoes and in the brown sugar. EHS provided education.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several metal bowls and plastic container stored with clean dishes and stacked wet. REPEAT. Full Points.

4-501.11 Maintain equipment in good repair. Observed a damaged gaskets in the both the lowboy units in on the cook line. Repair. REPEAT. Full Points.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed multiple gaskets with build up of debris/residue in the low boy cooler units in the kitchen. REPEAT. Full Points.

5-203.13 Provide at least one service sink or curbed cleaning facility for cleaning of mops and disposing of mop water. Observed the mop sink located outside is not curbed. It is broken on one side that makes it not curbed. Repair. See comments.

5-501.17 Provide a covered waste bin in female restrooms. Observed three of the four trash cans provided in the female restrooms without lids. Provide cover waste bins.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed all doors on both dumpster open during inspection. Keep doors closed. CDI- PIC closed the dumpster doors.

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 slight build up of food residue in the kitchen under equipment, WIC, and WIF. Also observed dust build up on air vents in the kitchen. REPEAT. Full Points.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit and diarrhea clean up plan present during inspection. -CDI- EHS provided a vomit and diarrhea clean up poster. (0.5 pts) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of metal containers wet stacked while being stored as clean. (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed a damaged gasket in the low boy cooler closest to the wall in the kitchen. REPEAT*** (0.5 pts)

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 multiple gaskets with build up of debris/residue in the low boy cooler units in the kitchen. (0.5 pts)

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 slight build up of food residue in the kitchen, WIC, and WIF. Also observed dust build up on air vents in the kitchen. (0.5 pts)

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Buildup inside ice machine. Clean ice machine more frequently. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Portioned butter in upright cooler measured 48F. Milk in other upright cooler measured 50F. TCS foods in cold holding shall measure 41F or less. PIC stated these items came out of walk-in cooler at 7AM and were put in these coolers. CDI - PIC moved butter and milk to walk-in cooler to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 Sausage was cooling in bottom of sandwich cooler. Use walk-in cooler and not coolers on line to cool TCS foods after cooking or preparation. CDI - PIC moved sausage to walk-in cooler. 0 points taken because it was still cooling at appropriate rate. 0 pts. 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. Large amount of flies on hood above prep sink. Maintain premises free of pests.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee was wearing a watch on wrist. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gasket present on coffee reach-in cooler door. Laminate damage on shelves in coffee area. Equipment shall be maintain in good repair. 0 pts.

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. Clean walls behind dish machine and 3-compartment sink. 0 pts.

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 EHS observed cooked chicken stored in lowboy with an expiration date of 3/24. CDI PIC voluntarily discarded. -1.5 points For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. EHS observed rust and food debris on shelving of WIC. EHS also observed build up in microwave. -.5 points

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed missing ceiling tile above dish pit area. PIC states tile will be replaced. -.5 points

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink stored on shelf over food ingredients.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee washing gloves at hand washing sink. CDI, employee removed gloves and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed Tomatoe overstocked in prep refrigerator at 44 degrees F from yesterday according to employee. CDI, overstocked Tomatoe voluntarily discarded . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed 1 container of Brie cheese not date marked . Improvement made since previous inspection. Points not escalated today. CDI, Brie voluntarily discarded by PIC. 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 chicken salad cooling in deep covered container at 43 degrees F at 9:21am. At 9:57 chicken salad remained at 43 degrees F. CDI, operator transferred to shallow uncovered sheet pan to rapidly cool. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 fruit flies in kitchen.

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 single-service containers used as scoops in dry food ingredients. Use proper scoop with handle .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed one food employee not wash hands and change gloves before working with after handling sanitizer buckets and another employee go outside and return to wash dishes without a handwash and glove change. CDI-PIC corrected employees and hands were rewashed and new gloves donned. -2

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed coffee and ice that was present in handsink upon arriving for inspection. CDI-PIC got a food employee to empty handsink. -0

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above RTE sauces and spreads in the WIC. PIC corrected storage order. Repeat 1.5. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 wrapped turkey slices prepared this morning at 52F and no change after second cooling temperature. CDI-PIC moved turkey to WIC and spread on a sheet pan to rapidly 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 .

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 cut melons and sliced turkey on the prep top and sliced turkey in the WIC dated for 9/9. CDI-PIC added correct date of 9/8. 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 wrapped sliced turkey cooling in the prep unit with more plastic wrap covering the container. CDI-PIC moved turkey to the WIC on a sheet pan to rapidly cool. -0.5 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 .

6-202.13 Properly locate mechanical insect control devices. Observed clean utensils stored underneath a bug light. -0

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

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed absorbable ceiling tiles with build up throughout kitchen. PIC stated that maintenance is working on replacing ceiling tiles. -0

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee walking through kitchen while drinking beverage. CDI - PIC reminded employee to only drink in designated areas.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed pineapples stored over washed lemons and oranges in WIC. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed mushrooms date marked 3-24 and vegan sausage patties date marked 3-23 in prep top. REPEAT. CDI - PIC voluntarily discarded. No point escalation due to different nature of violation from previous inspection. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (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 scrambled eggs held on TPHC without written procedures. Scrambled eggs were time stamped and are only held for two hours before being discarded. CDI - PIC completed TPHC template during inspection. TPHC procedure template may be found at: http://meck.co/FoodSafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sink & surface sanitizer concentrations registering at 0 PPM at 3-compartment sink while in-use. Upon further investigation, it was discovered that the sanitizer connection line was damaged. CDI - EHS educated on how to manually make sanitizer. Sanitizer remade and now registering at 272 PPM. PIC has contacted Ecolab for repairs to dispensing system.***3-DAY VERIFICATION REQUIRED. -1.5-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed no date marking for caramelized onions. First use date confirmed as 1/8/23. CDI - Product 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. 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 noodles and spinach quiche without thaw dates. PIC confirmed thaw dates of 1/8/23. CDI - Thaw dates added. -1.5-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed x2 sanitizer buckets registering at 0 PPM of sink & surface solution. CDI - Sanitizer remade at proper concentration of 272 PPM. -0.5-

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed raspberries being placed into lemon pastries. CDI - EHS intervened and educated. Lemon raspberry pastries discarded and raspberries thoroughly washed. -0.5-

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 chipped wooden spoon stored at utensil shelving unit. CDI - Utensil discarded by PIC. -0-

REPEAT: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing baseboard tile at bottom right of walk-in cooler and baseboard detaching from wall below prep/hand washing sinks. Repairs needed.***No escalation in points due to different areas observed. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee backpack stored on top of deli slicer. CDI - Personal belonging removed. -0-

REPEAT: 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed x3 employees wash hands and re-contaminate on handles. CDI - EHS intervened, provided education and hands re-washed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed x2 portable a/c units plumbed to hand sink left of walk-in cooler. A/C unit and plumbing causing permanent obstruction to the hand sink. CDI - PIC disconnected plumbing, removed a/c unit and thoroughly washed/sanitized hand sink.

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. 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 lettuce and salmon cooling tightly covered inside lowboy and walk-in cooler. Refer to temperature chart. CDI - Items vented to achieve proper cooling to < 41 F.

3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf. Observed packages of soup thawing in stagnant water and ambient temperatures at prep sink. CDI - PIC placed under running water at prep sink.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed split gasket at x1 lowboy unit.***No points deducted due to different item observed.

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 water damaged ceiling tile above 3-compartment sink. Facility has history of leaking when it rains. No active leaking observed at this time. Tile has developed black/grayish growth. Replace. 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 cleaning needed on floors inside walk-in freezer.

REPEAT: 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee wash hands and re-contaminate on handles. CDI - EHS provided education. Hands re-washed.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. - P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed metal bowl containing raw marinated chicken stored on packages of bacon. No physical evidence of contamination observed. CDI - EHS educated and storage order re-arranged.

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 chicken salad (x3) and cut fruit (x2) > 41 F inside walk-in cooler. Products not used for today’s services. CDI - PIC voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf. 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 no date marking on feta cheese. PIC confirmed first use date as 5/10/22. CDI - Product date marked. REPEAT: 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 on date marking please visit: http://meck.co/FoodSafety. Observed evaporated milk past 7 day date marking requirement (first use 2/18/22, discard date 8/31/22). CDI - EHS educated and PIC voluntarily discarded product.***Points scaled back due to significant improvement since previous 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. 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 TCS foods cooling tightly covered inside walk-in cooler; also observed cooked salmon cooling on speed rack in ambient temperatures. Refer to temperature chart. Products had been prepped and placed for cooling 30-45 minutes prior to EHS arrival. CDI - EHS provided education; salmon relocated to walk-in cooler and other items uncovered to allow proper cooling to < 41 F.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies present during inspection.

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 utensils used to marinate glaze stored in pitcher full of stagnant water and 2x ice scoops sitting in container of stagnant water. CDI - Utensils removed.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed non-functional fly trap next to single service storage shelving unit. Repairs needed.***No points deducted due to different item observed.

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 unaware of the reporting requirement for Non-Typhoidal Salmonella. CDI - EHS educated PIC and gave information via email regarding 2017 Employee Health Policy change.

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 Vomit & Diarrhea clean-up procedure in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee wipe hands on sides and then proceed to prepare food order. CDI - EHS provided education. Hands re-washed and new gloves donned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build-up on nozzle of spray bottle used for egg wash. CDI - PIC discarded bottle. 4-602.11 (E ) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and yellow build-up on white catch plate inside of ice machine. PIC states that the ice machine is cleaned 1x/month. Recommend higher cleaning frequency. CDI - PIC cleaned interior of ice machine during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed scrambled eggs at 120 F above sandwich conveyor oven. PIC and food employee explained that the products were prepared 15 minutes prior and held out of hot holding for up to 30 minutes. CDI - PIC voluntarily discarded.

REPEAT: 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 on date marking please visit: http://meck.co/FoodSafety. Observed coq au vin (2/1), cauliflower chowder (2/1), hummus (12/31) and container of lavender cream (1/6) past 7 day date marking requirement. CDI - PIC voluntarily discarded all products.

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 1x box of clear hinged lid containers on floor at dry storage area. CDI - PIC re-located to nearby shelving.

4-501.11 Maintain equipment in good repair. Observed 1x split gasket at lowboy reach-in unit. Repairs needed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on lowboy reach-in unit gaskets.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed broken backflow device at canwash. 3-DAY VERIFICATION REQUIRED.

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 cleaning needed on floors inside walk-in freezer.

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 roasted red peppers, mixed greens and whole milk with out date mark. PIC stated that red peppers & mixed greens were from 8/17 and whole milk was opened yesterday. CDI - All products 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 diced tomatoes over 7 day requirement; dated 8/11. CDI - PIC voluntarily discarded item.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed several tightly covered containers of sautéed spinach, ham and turkey cooling in WIC. Products made no change in temperature after 20 minutes. CDI - PIC uncovered items to allow for proper cooling; products began to cool towards <41 F. EHS observed items reach 41 F at end of inspection.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster and recycle bins with doors and lids open. Ensure to keep lids and doors closed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths being stored in sanitizer with too low of a concentration (less than 50ppm). REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in sanitizer with too low of a concentration 50ppm. CDI-sanitizer discared and replaced with new sanitizer with a concentration of 200ppm.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal drink stored on dry goods rack. CDI- Moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some items in flip top cooler recorded above 41F (see chart). CDI- Overstacked, discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Bottle of water unlabeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. One sanitizer bucket recorded too light in concentration.

4-501.11 Maintain equipment in good repair. Gaskets damaged in reach in cooler. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Jacket stored on dry storage shelf

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Employee was not able to fully communicate entire health policy. CDI- Discussed in detail the posted health policy. Policy is important and all employees must know it.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal drink stored on shelf

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Ice machine has some minor build up on interior wall. Clean.

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 Black beans labeled with a date of 6/7. CDI- Discarded.

4-501.11 Maintain equipment in good repair. Gasket damaged/torn in reach in cooler

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed PIC fill a metal pan with water at handsink. Ensure to only use handsink for hand washing. CDI discussion was had with PIC about proper use for a handsink. 6-301.14 Post a handwash sign at each handsink. Observed handsink without a handwash sign at handsink near prep table at front of kitchen. EHS provided handwash sign

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of salt and pepper at grill without a label. Observed egg wash in spray bottle in walk in cooler without a label. Ensure to label all working containers that are not easily identifiable.

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 plastic cups being used as scoops at salad prep top. Observed in use utensils stored in water below 135. Ensure to use scoops with handles and store in use utensils in running water or water that is 135F or above.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with door and lid open. Ensure to keep lids and doors closed. 5-501.114 Using Drain Plugs - C Observed dumpster missing drain plug.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC could not locate serve safe certificate. PIC contacted serve safe but was not able to get a copy during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three pans of soup in the hot well below 135F. See temperature chart. The hot well was not plugged in. CDI- Soup moved to grill and reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of cheese in the prep top cooler cold holding at 50F - 51F. The cheese was overstacked. The cheese in the lower portion of the container was at 41F or below. Avoid overfilling TCS items when being held in the prep top cooler. CDI- Cheese moved to walk in cooler. Repeat violation.

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 one container of cooked sausage from yesterday in the prep top cooler with no date mark. CDI- Sausage dated.

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 chicken stacked in layers in metal pans wrapped in plastic wrap in the walk in cooler. The chicken had been cooked 1.5 hours ago. The chicken in the bottom portion of the pan was 105F and the top portion of chicken was 70F. Proper cooling methods must be used to ensure TCS foods cool within the correct parameters. CDI- Chicken was spread on sheet trays and put in the walk in freezer. The temperature quickly dropped. Chicken that was still above 70F reached 70F or below before 2 hour mark.

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 an accumulation of dust on the vents in the kitchen. Cleaning needed.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed a dressing squirt bottle stored inside a pan of lettuce in the bottom of a prep cooler. The squirt bottle had been used and is not a clean and sanitized utensil. CDI- Lettuce discarded, squirt bottle moved to proper location.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in a prep top cooler cold holding above 41F. See temperature chart. As of January 1, 2019 all items in cold holding must be maintained at 41F or below. All items above 41F were overstacked. When in a prep top cooler, it is difficult to maintain 41F or below when TCS items are stacked above the fill line of the pan. CDI- Overstacked portions above 41F moved for cooling.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a pan of cooked salmon dated 12/27. Cooked salmon has a 7 day shelf life. Ensure all TCS foods are discarded when expired. CDI- Salmon voluntarily discarded. Repeat violation.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of Orange Force with no label. Spray bottle was a generic bottle that can be used for any type of cleaner. Be sure to label what is inside when these types of bottles are used. CDI- Bottle properly labeled.

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 a single service bowl stored inside a container of rice. Only a scoop with a handle may be stored in food if the handle is kept above the food line.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the sink in the front of the kitchen.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed unwashed produce stored over ready to eat food in the walk in cooler. CDI- PIC rearranged items

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored as clean with old datemarking stickers. CDI- Stickers were removed and moved to dish area.

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 chicken salad, lemon curd, strussel, and honey smear exceeding the time and temperature parameters. Also observed employee discard several food items out upon start of the inspection. CDI- PIC voluntarily discarded. REPEAT.

4-501.11 Maintain equipment in good repair. Observed a torn gasket on reach in cooler in the sandwich prep area. REPEAT.

4-602.13 Nonfood Contact Surfaces - C Observed some debris on shelving in the walk in cooler. Cleaning needed.

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. At beginning of inspection, did not observe a certified food protection manager; PIC showed up within 20-25 minutes; points not deducted. However if seen in future inspections points will be deducted. Need to have a PIC at all times to enforce correct food safety and handling.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed food employee washing knife at ware washing (all basins empty) and not submerging knife into sanitizer for at least 1 minute per manufacturer instructions. CDI Food employee stopped and directed to wash, rinse and sanitize per proper cleaning procedure.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer with food debris on it. Food employees stated they arrived at 2 pm and hadn't used slicer. Unable to determine when it was used today. CDI PIC had slicer broken down and cleaned. REPEAT Points not increased as a whole, Food contact surfaces were relatively clean. However with concern of Listeria and aware that slicer hadn't been used since 2 pm points were deducted and was cited. *Food employee stated that cutting boards are cleaned at end of night. If cutting boards are used for TCS foods have to be cleaned every 4 hours at minimum.*

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggs hot holding below 135 degrees. CDI Eggs were discarded. Product will be held on time in the future; paperwork provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed bag of lettuce and spring mix cold holding above 45 degrees. CDI Product was discarded. *Bags were sitting on top of containers in flip top unit causing cold air to not circulate; make sure to place bags in containers to ensure cold air is circulating to keep food cold.

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 two quiches in reach in unit date marked for 11/25 and 11/30. PIC informed that they were pulled from freezer however unable to tell when quiches were pulled from freezer. CDI Items discarded. REPEAT Make sure to date mark product when removed from freezer; time starts again.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of replacing/repaired. Make sure to replace/resurface. REPEAT. Points not escalated this inspection; however if seen in next inspection points will be deducted. 4-501.11 Maintain equipment in good repair. Observed split gaskets on reach in unit near ovens. Make sure to keep in good repair.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent tiles in bathrooms. Make sure to replace with smooth and easily cleanable.

. .2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink sitting directly on top of baking syrup. CDI Drink moved.

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 dish employee at ware washing going from dirty to clean without washing hands. CDI Employee directed to wash hands. REPEAT VERIFICATION REQUIRED.

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. Observed slicer not in used (used yesterday) with significant food debris on blade. CDI slicer clean during inspection. Observed black build-up on sides of ice machine basin. Make sure to clean and clean as often as accumulation occurs. *Informed by backing staff, mixer only cleaned every couple of days by wash, rinse and sanitized. Explained to PIC; mixers shall be cleaned after use and as often as accumulation occurs especially working with raw eggs and milk- needs to be every 4 hours.*

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 feta cheese and chicken salad date marked for 7/21. CDI Items were discarded. Observed salmon without a date marking. Observed 5-6 quiches pulled from freezer not marked with the pull date. CDI Items were allowed to be back dated.

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 clarified butter (house made) held on time not marked with begin/end time. Observed log for half-and-half creamer not marked at bar. CDI Items were allowed to be back=marked for appropriate time. 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 squeeze bottles containing oils and aqueous solutions. Make sure to label all working containers of food.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies, make sure to have pest control address and keep the doors closed.

3-302.15 Wash fruits and vegetables prior to use. Observed food establishments using berries and strawberries on baking products (for immediate consumption) without washing. CDI Food employee washed all products before continuing.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with gouge marks and black spots. Make sure to replace/resufface.

. 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 dust on ceilings over food preparation areas. Make sure to keep clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone being stored on dry storage rack above spices and food ingredients. Make sure to store in a area to avoid contamination. REPEAT.

l2-301.14 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 food employee at ware washing going from dirty to clean without washing hands. CDI Food employee directed to wash their hands. REPEAT

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 butter held on time. Food establishment is unable to provide time paper work and pans were not marked. CDI Provided paperwork, went over with PIC and pans marked to be discarded at 3 p. m.

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 sauteed broccoli, chicken and diced tomatoes in flip top unit reading above 45 degrees. Product prepared today and unable to determine if cooling parameters were met. Make sure to not put food in flip top unit above 45 degrees to ensure it will hold properly. CDI Broccoli and diced tomatoes will be used for immediate service and discard 3 p. m. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food employee drying plates, utensils coming out of ware washing with a towl. CDI Stopped food employee and directed him to allow things to air dry.

4-101.19 Nonfood-Contact Surfaces - C Nonfood surfaces have to be easily cleanable, nonabsorbent. Observed towels lining bottom reach in unit of flip top.

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 wall damage; missing tiles outside of walk in cooler. Keep in good repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks on shelving with wax paper, food equipment and single service. Facility did make strives to address separation however needs to continue looking for a solution so employee drinks can't spill over and contaminate the listed items. No points deducted today due to making strides to address issues. REPEAT

2-301.14 Wash hands after activities that contaminate them. -P Spoke to dishwasher, informed takes off multi-use gloves before removing clean dishes. CDI Informeed have to wash hands before going to clean side. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee coming out of walk in cooler, start food preparation and donning a glove before washings hands. CDI Informed food employee of washing hands 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 food employee not using a protective barrier when turning off faucet. CDI Spoke to PIC regarding proper hand washing procedure.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed knife being stored in hand washing sink in customer/bakery area. CDI Removed from handsink. Make sure hand washing sinks are used only for washing hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plates, utensils deemed as clean with food debris on them. CDI All items were returned to ware washing. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed debris in microwave, PIC stated only cleaned once a week. Increase cleaing frequency.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausages being held on top of toaster oven reading less than 100 degrees. CDI Sausages reheated to 165 degrees.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pan of sliced ham date marked for 2/6 reading 48-49 degrees. CDI Ham was discarded. REPEAT

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 potato salad,cheese, tomato, and spinach without a date marking. CDI Items will be allowed to be back dated. 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 pimento cheese marked for 1/7. Observed truffle cream cheese marked for 1/22. Observed sundried tomato butter marked for 1/29. Observed basil butter marked for 1/29. Observed several containers of pimento cheese date marked for 1/29 in walk in cooler. CDI All items were discarded. 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 chicken tightly wrapped and cooling in flip top unit at 86 degrees. CDI Chicken was spread out baking sheet and placed in walk in cooler for rapid cool down. Observed ham tightly wrapped dated for 2/6 reading at 48 degrees. CDI Ham was discarded. Make sure to use effective methods for proper cool down such as leaving uncovered till hits 45 degrees in walk in cooler, ice bath, active stirring or shallow pans.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed air theromometer in flip top unit in front of expediting station reading 28 degrees, actually 33.8 degrees. CDI PIC will replace thermometer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of oil and aqeous solutions. Make sure to label all things not easily recognizable with a common name.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed cook wearing a bracelet. Make sure food employees only wear a plain wedding ring to facilitate hand washing.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service being stored on ground in coffee walk in cooler. Make sure to keep at least 6 inches off of floor.

4-501.11 Maintain equipment in good repair. Observed loose/falling off gasket on bottom of reach in unit/flip top by oven. Make sure to keep in good repair.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for ware washing. Verification required.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin for female restrooms. Observed closed lid in mens, PIC will make sure to swap out before next inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open to dumpster. Make sure to keep dumpster doors closed. **Shared facility, will contact other establishments during next visit.**

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks being stored above single service cake containers. Observed employee beverage being stored on top of closed simple syrup container and other syrups. Make sure to have a designated area for employee drinks to prevent contamination of single service, equipment and utensils.

6-301.11 Hand washing Cleanser, Availability - PF - Provide hand cleanser at each hand washing sink. Observed no hand cleanser available at hand washing sink at coffee / bar area. CDI, operator provided hand cleanser. 6-301.12 Hand Drying Provision - PF - Disposable towels or anther means to dry hands shall be available at each hand washing sink. Observed no disposable towels available and dispenser removed from wall at kitchen hand washing sink near windows. CDI, operator provided roll of disposable towels.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed containers of cheese and turkey overstacked in prep unit over 45 degrees F. Operator stated foods were recently prepared. CDI, foods relocated to rapidly cool.

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 Muffin butter and container of pumpkin muffin butter with dates of preparation of 10/6 and 10/15. CDI, foods voluntarily discarded by operator. Improvement made since previous inspection.

7-102.11 Common Name-Working Containers - PF - Toxic substances shall be labeled by common name of substance. Observed 2 bottles of glass cleaner not labeled by common name of substance. CDI, operator labeled containers.

3-304.14 Wiping Cloths, Use Limitation - C - Store wet wiping cloths in sanitizer and stored sanitizer 6 inches from the ground. Observed wet wiping cloth stored on counter surface at coffee / tea bar area and 1 container on ground.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Provide test strips for sanitizer. Observed operator not able to locate test strips available for quat sanitizer at 3 compartment sink. Verification return required to ensure that facility has test strips.

2-401.11 Eating, Drinking, or Using Tobacco - C - Observed employee drinks located on top of food storage containers in production areas.

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 packages of butter and mozzarella cheese not date marked. Observed open package of lettuce and spinach not date marked in walk in cooler. Observed a package of mozzarella cheese with a date of preparation of 4/9. CDI, foods discarded.

2-303.11 Prohibition-Jewelry - C - No jewelry shall be worn on wrists or fingers of food employees except a plain wedding band. Observed a food employee wearing a watch.

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 cups being used as scoops in dry storage containers. Observed scoop handle stored in soiled holster at ice machine.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and calibration. Observed a split gasket on door of flip top refrigerator. Observed 1 light out under hood ventilation system. Observed

6-305.11 Designation-Dressing Areas and Lockers - C - Provide a designated area for employee belongings. Observed cell phones stored on food equipment and prep tables in kitchen.

2-301.14 When to Wash - P - Employees shall wash hands after activities that contaminate them. Observed 1 food employee walk outside the food establishment and return to the kitchen but did not wash hands. CDI by instruction.

6-301.14 Handwashing Signage - C - Handwashing signs shall be provided at each handwashing sink. Observed several handwashing sinks with no handwashing signs in facility. CDI, handwashing signs provided to operator. 5-202.12 Handwashing Sinks, Installation - Metered faucets shall provide 15 seconds of continuous flow before reactivation. Observed restroom metered handwashing sinks not provided in 15 seconds of continuous flow. Repeat.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Raw animal food shall be stored so that cross contamination is prevented. Observed ginger bread batter containing raw shll egg stored with and over ready to eat food in walk in cooler.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F or below. Observed butter sticks and butter cream in large container held at room tempeature. CDI, sticks of butter relocated to walk in c ooler and butter cream that was held overnight was voluntarily discarded by operator. Time as a Public Health Control was discussed with PIC. Handout provided.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Observed 2 containers of meat pattee date marked with dates of preparation exceeding 7 days. CDI, operator voluntarily discarded food.

4-302.12 Food Temperature Measuring Devices - PF - A small diameter probe thermometer shall be available for use to measure small substance foods. Observed no small diameter probe thermometer available for use. Verification required by 1/25/16

4-803.11 Storage of Soiled Linens - C - Store soiled linen in washable laundry bags or cleanable containers. Observed several soiled cloths stored on counter surfaces throughout kitchen.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Single-service cups shall be furnished from an approved dispenser or with protective plastic packaging covering the lip contact surface of the cup.

6-301.12 Hand Drying Provision - PF - Provide disposable towels next to handwashing sinks. Observed handwashing sink behind side bar with disposable towels not located next to handwashing sink. CDI, towels relocated. 5-202.12 Handwashing Sinks, Installation - Metered and automatic faucets shall provide at least 15 seconds of continuous flow before reactivating water. Observed hot water in women's restroom handwashing sink faucet not providing 15 seconds of continuous flow.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed several cheeses, ham and turkey overstacked over chill line above 45 degrees F. CDI, operator relocated foods to walk in cooler to rapidly cool.

3-501.15 Cooling Methods - PF - Use proper methods to cool foods. Observed cooked chiboust cooling in 2 covered containers at 87 degrees F. CDI, operator transferred product to shallow uncoverd container to facilitate heat transfer.

3-602.11 Food Labels - PF - 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf - Observed breads packaged for consumer self service without required labeling. CDI by instruction, breads removed from rack. Provide proper labeling.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Store foods 6 inches from the ground. Observed boxes of crouissants stored on ground in walk in freezer.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in a clean, dry area. Observed clean bowls and equipment stored on baking sheets below prep tables accumulating food crumbs and other soils. Observed clean lids stored in container on storage rack near 3 compartment sink that was accumulating debris and soil. Observed soiled chef coat stored on rack next to clean equipment.

Nonfood contact surfaces shall be free from an accumulation of soil. Observed food debris and crumbs accumulating on shelving throughout kitchen.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.| Observed employee coffee on cutting board at sandwich prep area in back of kitchen and several employee drinks stored above and beside customer items at front counter. PIC removed all drinks and discussed with staff.

General Comment- 4-602.11 Clean the equipment and utensils as required to avoid contamination. Observed build up beginning in top of ice machine. Inspector showed PIC how to take inside ice flap out for proper cleaned. PIC stated that it will be put on an employee rotation for cleaning.

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 one package of sliced deli meat in walk in cooler labeled for 6/10 as well as several containers of cheese sauce and pimento cheese delivered from NODA location date marked 6/14. Foods must be discarded if not used by day 7 from date of opening/ mixing/ preperation of product. PIC removed products. Inspector will discuss with owner.