AMELIE'S FRENCH BAKERY AND CAFE

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed issues with cold holding, sanitizing dishes, TPHC and date marking. EHS educated PIC on all topics. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish employee washing dishes without sanitizer. Dishes were being run through the dish machine, however, sanitizer was not pulling. PIC called maintenance. Facility will switch to single service dishes only. VERIFICATION REQUIRED WITHIN 3 days. Dishes sanitized in the 3 comp sink after washing in the dish machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener and stacks of pans soiled with old food debris. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sweet potatoes, roast beef, dill sauce, barley, yogurt, tomatoes and feta cheese in the prep top unit at bistro holding above 41F. CDI- Taken to the cooler to cool. Observed salami, turkey, sour cream and Swiss holding above 41F in the single walk in cooler in downstairs storage areas housing customer. Ambient air temp is 44F. CDI- All TCS items out of temp voluntarily discarded. PIC will not use WIC until fixed. 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). 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 chicken salad sausage, and pasta salad dated for 8 days. CDI- Items dated for 7 days. Observed chicken salad made 7/29 but dated for prep date as 7/30. CDI- Date corrected. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no TPHC procedures for items on TPHC. Eggs and 1/2 and 1/2. VERIFICATION REQUIRED within 10 days. 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 eggs on TPHC without time stamp. CDI- Eggs discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of bleach stored in a bin with clean dishes. CDI- Bleach removed.

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 potatoes cooling in the tall reach in cooler at a rate of .06. Observed potatoes placed in the prep top unit to cool while opened for prep. CDI- Potatoes moved to cooler. EHS recommends cooling foods in the walk in cooler instead of the tall reach in/ prep top units. Units are not made to cool foods sufficiently. Keep foods uncovered and unstacked. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in sanitizer below 200ppm. CDI- Sanitizer re-made.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service items stored on the floor. Items need to be off of the floor.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for QUAT sanitizer. VERIFICATION REQUIRED WITHIN 10 days.

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 prep top/ low reach in gaskets, tall reach in freezers in need of cleaning. Observed bin housing knives in need of cleaning. Observed fans in bistro and pastry area in need of cleaning.

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 floors in need of cleaning in between tiles on bistro line. Observed vents above prep sinks in need of cleaning. Observed walls at dish pit and behind large mixers in need of cleaning. 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 floors with concrete exposed in pastry area. Observed missing ceiling tiles at dish pit area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee book bag, lip gloss and phone stored in storage areas housing customer items and in prep areas. Keep items in designated areas. 6-303.11 Provide required lighting intensity. Observed more light needed in walk in freezer connected to walk in cooler. EHS had to use flashlight to see in the back areas.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine had some pink build up in interior. Clean.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Prepped smoked salmon and pecan salad cooling in flip top cooler at a rate of 0. (See chart). Cooling would not have made 4 hour window. CDI - Cooling method adjusted to meet cooling. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.18 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) Tomatoes, carm. Onions, house made zesty dressing, all recorded past 7 days. Automated date sticker printing out date hold times for 30 days for some TCS foods (carm. Onions). Adjust dating system to allow only 7 days for TCS foods. CDI - Foods 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 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 Display menu has reminder for smoked salmon but not disclosure. REPEAT. CDI - Added on site.

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 Chicken pecan salad and prepped smoked salmon cooling in flip top cooler. CDI - Cooling adjusted to sheet trays in WIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Wet stacking of sheet trays and bowls observed. Store to allow air drying

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Multiple light fixtures on ceiling without a shield. Spoke to maintenance rep. On the phone who stated he plans to replace all lights with LED covered lights.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 3 Door cooler on far left of kitchen down and not holding proper temp. All TCS foods discarded. Called for repair immediately. VR. Multiple items in Flip top cooler # 1 recorded out of temp. Ambient temp. Of cooler recorded at 38-41F. Unsure of cause of temp. Abuse. Foods discarded. Will follow up to check This cooler as well. 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). One container of chicken did not have a dater. CDI - 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Smoked salmon did not include a consumer advisory. CDI - Added to menu on site.

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. Scoops stored for in-use work with glaze stored

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Employee towel drying a tray. Do not towel dry. Air dry only.

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. Grills, ovens, equipment backsplashes all in need of cleaning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine recorded at 0ppm chlorine. Called EcoLab for repair. Facility will switch to to-go silverware only. VR. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Bowl and knife soiled with food debris. CDI - Taken to 3 comp sink for cleaning. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple items holding above 41F in different coolers. Suspected cooler issues but after leaving thermometers in units and closing door temperature dropped at an ambient of 40F thus suspected employee error was cause for temp. Abuse. CDI - All foods discarded. REPEAT. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses\ One low bucket of Quat observed. CDI - Exchanged for a new one.

4-502.13 Single-use and single-service articles cannot be reused. Bucket of apricot glaze being re used to hold cheese. Cease.

4-501.11 Maintain equipment in good repair. WIC floor starting to come up. Repair.

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 a plate containing employee food and an employees reusable water cup on a prep table directly adjacent macaroons being prepared.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the table mounted can opener blade to be covered in an accumulation of food debris. CDI - Ran through dishwasher. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of cooked chicken breasts in the cook line open top refrigerator stacked above the fill line, subjecting the top layer (6) of chicken breasts to be at 44-45F. REPEAT. No escalation to due no increase in severity. - Observed a container of shredded Swiss cheese stored in the 3 door pastry area RIC at 44F. CDI - PIC voluntarily discarded out of temperature chicken breasts. Swiss cheese moved to WIC. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed scoops in use to serve chicken salad from the cook line open top refrigerator stored with the handles in direct contact with the food. CDI - Scoops removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed numerous clean insert containers and pans wet nested throughout the dishwashing area. Also observed an employee drying dishes with a rag. Assure dishes are air dryed

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 numerous dishes stored as clean in the dishwashing area with sticker residue still on the pans. CDI - Pans ran through dishwasher again to remove sticker residue.

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. Vents on ceiling have lots of dust build up. Clean

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chemical dish machine was sanitizing at <100ppm. Bucket was empty. CDI - Bucket refilled. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Chicken, ham, spinach recorded above 41F. CDI - Overstacked in pan. CDI - 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 .

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. Interior of oven, gaskets, and shelves in need of cleaning.

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. Wall near soup kettle in need of cleaning. 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. Tiles in back room missing.

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 Open milk, salami, and prosciutto dated 5/18. CDI - 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 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 Cooked chicken in WIC not dated., CDI - Dated. 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 Cooked chicken and sausage cooling in reach in cooler in plastic wrap. CDI - Unwrapped and moved to WIC for proper cooling. 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. Fruit flies present in kitchen. PIC is aware of problem and working with pest control to remedy.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Handsinks did not have waste bins in ares. Provide.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Spinach, cheese, milk, cream cheese, diced tomatoes in WIC not holding proper temp. CDI - All Foods discarded. WIC is not holding proper temp. Ambient recorded at 46F. Facility will cease holding TCS Foods until repaired. VR. 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 Lettuce cooling in large plastic tub in reach in. CDI - Lid removed and brought to WIC 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer recorded at 0ppm in red bucket

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. In use utensils stored in water lukewarm. Keep in hot water or no water

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of sheet trays and bowls.

4-501.11 Maintain equipment in good repair. One drainer had loose wiring, CDI - Discarded.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Facility does not have a max/min thermometer. VR.

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. Floor has chip in it in area where soups are held. Repair

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf One food item not dated when pulled from freezer. CDI- Food dated. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(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 TPHC time for eggs not marked. CDI - Marked.

6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit flies observed throughout facility. Keep up with pest control

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee prepping food without a hair restraint.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Chicken thawing in sitting water, CDI- Sink turned on to allow for proper thawing.

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. Dry storage shelves sticky. Clean

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Shredded chicken in WIC recorded at 42-44F. Suspected cooling issues as it was cooked yesterday but could not confirm. CDI- Chicken discarded. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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. Wall behind grill and soup kettle in need of cleaning.

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 . Milk not dated, CDI- 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 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 . Rehydrated sun dried tomatoes dated at 7-14. CDI- Discarded.

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 Quat sanitizer in 3 comp. Sink recorded at 50ppm. CDI- Sink drained and re filled to 200ppm.

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 . Bagged salad dressing cooling in WIC with tight bag closed, CDI- Bag moved to WIF for cooling. REPEAT

4-501.11 Maintain equipment in good repair. Door handle to microwave broken.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw eggs in reach in recorded at 44F, CDI- Cooled down in WIC

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Roasted cauliflower cooling on speed racks recorded at 85F at room temp. CDI- Moved into WIC REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee not wearing a hair restraint.

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 No written procedures on site, CDI- Given.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Basil spread cooling in package with Lid on, CDI- Lid removed

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. One employee drying with paper towels, Air dry only.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Chicken and milk in small WIC recorded above 41F (see chart). Chicken and milk discarded. VR to ensure WIC is holding. TCS foods will be held in other WICs. PIC called repair during inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Frozen soup that was thawing did not have a pull date. CDI- Pull/thaw date added.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Some food on floor in freezer. CDI- Removed off floor.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink on prep table counter during inspection. CDI- PIC moved drink away from food preparation areas.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with no hair restraint while preparing food.

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 paper towel dispenser and soap dispenser near downstairs hand sink detached from the wall, sitting on file cabinet. Observed floor in downstairs walk in coming up, in need of repair. 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 splatter on ceiling tiles near hand sink downstairs outside of walk in cooler area. Observed dust buildup in vent near cooking equipment upstairs. Suggest cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a container of macaroni and cheese and a container of cooked onions stored with retail food in the upstairs walk in cooler. Designate a specific area for employee food away from retail items. Observed employees cell phones stored on table with clean dishes.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermometer on site. VR.

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. One scoop stored with handle in product. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Water in prep sinks and hand sinks are dispensing with a slight brown color. PIC stated that Maintenance told her there is sediment build up at the bottom of the hot water tank and the tank needs to be drained periodically. PIC states problem has gotten better.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some products in reach in cooler holding above 41F (see attached). CDI- Placed on TPHC. Unit will be looked at. VR. 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 Milk dated for 12/8 not discarded CDI- Discarded.

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. Two scoops in flour/sugar stored with handle touching product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. One employee drying knife with paper towel. Use air drying of all equipments/utensils

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed grapes stored over ready to eat items in reach in. CDI: Grapes washed. Observed unwashed strawberries stored in prep top ready for sale. CDI: Strawberries voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pastry walk in, coffee station milk reach in, 3-door pastry reach in, and main office walk in holding items above 41F. CDI: Through discussion, some items relocated to PK walk in cooler for cold holding. Other items voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sliced tomatoes and ham with no date. PIC stated items were cut yesterday. CDI: Products properly date marked. Observed quiches in reach in with no date mark. CDI: PIC properly date marked them with cook and pull from frozen date.

4-501.11 Maintain equipment in good repair.Observed several coolers throughout facility blowing air out above 41F. Refrigeration repair person was called during inspection. Observed slicer with masking tape on it due to a missing screw. Repair equipment and do not use until repaired. REPEAT VIOLATION Previous violation corrected.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed significant wall damage in pastry area. Some improvement from previous inspection where dry good bins are. FRP has been put in this area. REPEAT VIOLATION 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dusty ceiling AC vents in pastry area.

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 chickpea and rice soup cooling in deep, plastic containers overnight in the walk in freezer still at 43-45F. CDI: Product voluntarily discarded and alternative cooling methods discussed with PIC. REPEAT VIOLATION 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed wrapped, portioned turkey from yesterday in reach in still cooling from yesterday at 44F. CDI: Product voluntarily discarded. CDI: Product voluntarily discarded. Alternative cooling methods discussed with PIC. REPEAT VIOLATION

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed sliced deli meat in prep top cooler with no date mark. CDI: Products properly date marked. Observed sausage date marked 11/7 in prep top. CDI: Product voluntarily discarded. Observed cooked cherry puree from 11/1 at barista station. CDI: Product voluntarily discarded. REPEAT VIOLATION

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 chick pea and rice soup cooling in deep, plastic containers and sliced, portioned turkey cooling in a tightly wrapped container in a reach in cooler. CDI: Product was voluntarily discarded. REPEAT VIOLATION

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 dry good scoop handles down in food. CDI: Scoops removed.

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 several damaged lids on containers or stored as clean. CDI: Lids voluntarily discarded and products covered with plastic wrap. Ensure lids are in good condition to be easily cleanable. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board with deep pits. CDI: Cutting board voluntarily discarded. 4-501.11 Maintain equipment in good repair. Observed peeling shelving in 3-door pastry cooler. Observed wooden boos block tables in severe disrepair and no longer easily cleanable. Tables need to be repaired or replaced to be smooth and easily cleanable.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build up on shelving in walk in cooler with pastry items on it.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed walls in pastry kitchen area that are significantly damaged and one wall with a large hole. EHS recommends repairing wall and putting up a more durable covering such as a wall bumper, or FRP where the dry good bins and tables rub/bump. REPEAT VIOLATION Previous violation corrected.

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 salmon cooked yesterday in walk in. Product was only cooled to 45F. CDI: Product was put on a sheet tray and cooled in walk in freezer below 41F. REPEAT VIOLATION 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed diced chicken that was cooked, and diced yesterday in walk in above 45F. PIC stated that product was fully cooled to 41F before it was diced yesterday evening. CDI: Product voluntarily discarded.

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 aioli date marked 6/1 in reach in. CDI: Product voluntarily discarded. Observed chicken salad date marked for 6/12, however the dressing for the chicken salad was made on 6/10. The dressing is the oldest TCS ingredient, therefore the date for the chicken salad needs to be 6/10. CDI: Correction made to date and employees informed on procedure. Observed SAL soup date marked for 6/16. Facility date marking system is to date the item with the day of preparation, not expiration. CDI: Date that SAL was cooked was added to container. Overall, there is a strong date marking system in place for facility.

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 no written procedures on site for unsalted butter and spinach. Products were not labeled with a start time either. PIC stated that products are pulled out at the start of service and discarded 4 hours later. CDI: Start time written on products. TPHC form sent via email along with inspection. VERIFICATION REQUIRED

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 cooling in deep, covered lexan in walk in cooler. CDI: Product voluntarily discarded. Observed sausage patties cooling in prep top cooler. CDI: Employee reheated sausage on flat top for immediate service. REPEAT VIOLATION Some improvement from previous inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some fruit flies in downstairs area by door to loading dock and street level at the pastry case. EHS recommends increasing pest control.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed significant wall damage where clean dishes are stored.

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 curry lentil soup after 2 hours, above 70F. CDI: Item rapidly reheated to 189F and cooling process restarted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk at bar holding at 47F in reach in cooler. All other items were below 41F. CDI: Product voluntarily discarded. Product must be placed on TPHC or properly cold held, even during rush times. Observed tomato aioli at 65F in prep top cooler. Employee stated it was held on the counter during the rush. Environmental Health Specialist (EHS) recommends holding item on TPHC or in the cooler during service. Observed several items above 41F but 45F and below in prep top coolers in bistro area. Items are used daily and changed several times a day. At the end of the day, products are not carried over. Products allowed to remain in coolers. EHS suggests having coolers serviced, and then turned down if necessary to maintain 41F. Items in reach in part of prep top were 41F and below. REPEAT VIOLATION

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 curry lentil soup cooling in walk in and then was moved to the blast chiller. Item was in a deep container in the walk in. At two hours, product was still over 70F. REPEAT VIOLATION Some improvement from last inspection as item was being cooled with approved cooling method, however, the process was not "tested" to ensure it would work for that product.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed fruit purees stored on floor in walk in freezer. CDI: Purees put on crate. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 3 wet stacked pans stored as clean. CDI: Items rewashed.

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 some dust build up on wall at dry storage hallway. REPEAT VIOLATION Significant improvement from previous inspection.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed several boxes of unwashed produce over ready to eat mousse. CDI: Mousse relocated to be above unwashed fruits.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed pumpking puree cooling at a rate of 0F/min. CDI: Pumpkin vented and stirred and product then exceeded the proper cooling rate. Overall, cooling is significantly better from previous inspections.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed gallon of milk and gallon of almond milk on counter at coffee bar above 45F. Employee stated that items are being kept cold. CDI: Product placed back in reach in for cooling. PIC was advised to put items back on TPHC, as they have done in the past.

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 many items, including but not limited to salmon, sausage, and beschemel with no dates on the containers. CDI: Beschemel voluntarily discarded and other items 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 white bean spread from 10/25 in reach in. CDI: Item voluntarily discarded. Observed chicken salad date marked with date it was portioned, not date of oldest ingredient. CDI: Chicken salad properly dated. REPEAT VIOLATION

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 pumpkin puree cooling while tightly covered. REPEAT VIOLATION Overall significant improvements in cooling throughout facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed opened case of rhubarb on the floor in the walk in freezer. CDI: Product voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed over half of the reach in gaskets in facility to be split or torn. 4-502.11(A) Maintain utensils in good repair. Observed small wooden paddle in pastry area with a large crack making it no longer easily cleanable. CDI: Utensil discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in gaskets and walk in cooler gaskets throughout facility, except in coffee bar area, in need of cleaning. Observed heavy dust accumulation on the walk in cooler fans where deli meat is.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed several areas of walls including but not limited to dry storage and entrance to registers. 6-501.12 Floors, walls, ceilings including the attachments suchas soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize foodexposure. Observed cleaning needed on ceiling throughout where there is dust build-up. Observed heavy growth on ceiling ventsin kitchen in need of cleaning. REPEAT VIOLATION

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 for less than 15 seconds and then turn off faucet with bare hands. CDI (Corrected During Inspection): EHS (Environmental Health Specialist) washed hands next and after demonstration of proper hand wash, employee went to wash hands again. Second hand wash was done properly. Discussion with PIC (Person in Charge) on how employees are trained to wash hands.

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 Observed employee carrying quiches with bare hands upon arrival. CDI: discussion with PIC on bare hand contact. EHS advised PIC to retrain employees on bare hand contact. PIC stated quiche gets reheated to 165F before being placed in hot holding. It is possible that quiche may be served cold to customer who orders whole quiche.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P REPEAT Observed raw pooled eggs sitting on roller rack above lemon juice. CDI: pooled eggs relocated.

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 45F. -P Observed sliced tomatoes that were sliced at 9am in the sandwich prep top cooler at 47F at 2pm. Employee stated they did not take a temperature of tomatoes before removing from walk-in cooler. All other items on prep top cooler were temping well below 45F. EHS explained that prep top coolers are not designed to cool foods, only to cold hold. Discussion with PIC to train employees to take temperatures of product before removing from cooling process to ensure items are 45F or below before placing into cold holding units. Observed cheese sauce cooling at a rate of 0.30 deg/min. Proper cooling rate for items cooling from 135F to 70F is 0.50 deg/min. Observed quiche cooling at rate of 0.05 deg/min. Proper cooling rate for items cooling from 70F to 45F is 0.12 deg/min. CDI: cooling methods altered to facilitate rapid cooling. Cooling chart emailed along with inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chicken cooked yesterday without date labels. CDI: properly date labeled. Observed tomato tapenade and white bean puree that had been previously frozen with cook/make date but no thaw date. CDI: items properly date labeled.

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 cheese sauce and chicken cooling out at room temperature upon arrival. Employee stated they do this before placing in coolers. Cheese sauce was 120F after thirty minutes of sitting out and was not cooling at proper rate after being placed in freezer with ice wand. EHS explained that items cooling need to be placed under refrigeration immediately and that ice wands need to be frequently stirred. Observed sliced turkey cooling in reach-in cooler in deep container with tightly wrapped plastic. Observed roasted vegetables in large container with tight fitting lid at 77F with only 30 minutes left to cool. Observed sliced tomatoes and chicken salad cooling in prep top coolers. Observed quiche cooling on bottom racks in walk-in cooler all in one section together. CONTINUED ON #34

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin-probe thermometer on site. VERIFICATION REQUIRED to ensure thin-probe thermometer has been obtained. CONTINUED FROM #31 EHS recommended spreading quiches out so cold air can circulate. CDi: all cooling methods altered to ensure items cooled quickly and in time.

3-302.15 Wash fruits and vegetables prior to use. Observed pears in prep top cooler with stickers on them. Stickers are to be removed prior to washing and pears must be washed before being placed in prep top cooler to be used for service.

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. REPEAT Observed several handles in product of dry storage items in pastry area. CDI: handles removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT Observed several containers stacked while wet by dish machine. CDI: PIC stacked containers for proper air-drying.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on downstairs walk-in cooler fan covers and ceiling where there is heavy dust build-up. Observed cleaning needed on several cooler gaskets throughout all areas. Observed slicer to be soiled on back blade in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. REPEAT Observed wall damage by event storage shelf by dish machine. Observed ceiling tiles missing by dish machine. PIC stated new tiles have been ordered. 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 ceiling throughout where there is dust build-up. Observed heavy growth on ceiling vents in kitchen in need of cleaning. Observed cleaning needed on floors and walls behind equipment in including but not limited to pastry area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee book bags being stored next to clean plates and other items in sandwich area.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over liquid pasteurized eggs. CDI: Eggs rearranged and PIC educated staff on proper storage order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 0ppm chlorine coming out of dish machine. CDI: PIC stated that most orders are served in disposable cups/plates/trays for lunch. PIC phoned ecolab technician who arrived during inspection. Facility allowed to handwash dishes due to low volume until machine was repaired (approximately 40 min). Dish machine fully repaired by end of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed quiches, fruit salad and salmon holding above 45F in upstairs walk in cooler. CDI: Fruit salad and salmon voluntarily discarded. Quiche rapidly cooled in downstairs walk in as it was in the upstairs walk in less than 2 hours. NOTE: All items were above 45F, however the rest of the walk in was all pastry items and are not TCS. REPEAT VIOLATION

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one sanitizer bucket stored on floor in facility at bistro area.

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 2oz portion cup being used to scoop blue cheese out of prep cooler. CDI: portion cup removed and scoop with handle used. REPEAT VIOLATION

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 lids of some cambros severely damaged. PIC stated that new lids have been ordered. CDI: Lids replaced with some they currently have on site. 4-501.11 Maintain equipment in good repair. Observed upstairs walk in holding food above 45F. CDI: Walk in was turned down during inspection. Do not store TCS foods in walk in until it is holding proper temperature. REPEAT VIOLATION PREVIOUS VIOLATION FIXED

5-205.15 Maintain a plumbing system in good repair. Observed bistro handsink with to drain very slowly. Observed small leak at kitchen handsink near prep sinks.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall damage at storage rack near pastry freezer. Observed missing baseboard near employee lockers.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed papertowel dispenser empty at coffee bar handsink. CDI: Papertowels provided. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed walk in by office to be holding items above 45F. Items delivered today were all below 45F. CDI: TCS items at 45F and below were relocated. Items above 45F were voluntarily discarded. See product disposition form. VERIFICATION REQUIRED REPEAT VIOLATION

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 made 1/14 above 41F in reach in. Observed potatoe truffle dated 1/11. PIC stated item is pulled from frozen, but was unsure about what date it was pulled. CDI: Items voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle with yellow liquid in it with no label. PIC identified product as bleach. CDI: Bottle labeled. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed aerosol "Raid" pesticide marked for indoor, household use only stored with bulk chemicals. CDI: Chemical voluntarily discarded. REPEAT VIOLATION

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 2oz portion cups being used to scoop granola and fruit. CDI: Scoops with handles provided.

4-501.11 Maintain equipment in good repair. Observed walk in cooler with an internal temperature of 47F. CDI: Maintenance person called. See #20. VERIFICATION REQUIRED

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed walk in cooler vent fans with heavy dust build up. REPEAT VIOLATION

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 build up on ceiling tiles and vent covers in various areas of facility.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed papertowel dispenser at bistro to be jammed. CDI: Towels provided. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at downstairs handsink. CDI: Soap provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed milk on counter at coffee bar above 45F. Observed roasted garlic in reach in above 45F. CDI: Garlic discarded. Milk moved to cooler. PIC advised to use TPHC for milk at coffee bar. TPHC form provided via email. VERIFICATION REQUIRED

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed cockroach spray and bait stations labeled for house hold use only. CDI: Items moved to desk to take home today.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee in bistro with rubber bracelets, preparing food.

4-501.11 Maintain equipment in good repair. Observed gasket on tall bistro reach in damaged.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed air vents with heavy dust accumulation.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed paint in bistro chipping. PIC stated statinless steel is scheduled to be put up next week.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handle dirty dishes and then clean dishes with no handwash. CDI: Employee reminded to wash hands when moving from dirty to clean. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and turn off faucet with bare hands, thereby recontaminating her hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink in downstairs kitchen area. CDI: Papertowels provided.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees moving from food prep to taking items out of walk in coolers, to grabbing dry goods, back to food prep with no glove change or handwash. CDI: Employees directed that when they change task, they must change gloves and wash their hands.

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 45F. -P Observed roast beef cooling at a rate of .025 degrees per minute. Item was removed from refrigeration for prep this morning. Item did not meet cooling parameters. CDI: Item was uncovered in walk in. Walk in is 45F air temperature. Maintenance called during inspection to turn cooler down. REPEAT VIOLATION SIGNIFICANT IMPROVEMENT FROM PREVIOUS INSPECTIONS

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 sausage mix holding in pastry reach in at 43F. Sausage mix was dated for 8/6. PIC reminded that items above 41F are only good for 4 days. CDI: Item voluntarily discarded. REPEAT VIOLATION SIGNIFICANT IMPROVEMENT FROM LAST INSPECTION

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed turkey portions tightly wrapped in plastic in reach in cooler on line, above 45F. Observed ham and tomatoes cooling in prep top unit on sandwich line. CDI: Items rapidly cooled in reach in cooler. Observed tomatoes in reach in cooler on line cooling while tightly covered. Employees reminded to vent products when cooling.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees with unapproved jewelry.

4-502.13 Single-use and single-service articles may not be reused. Observed cardboard box labeled cabbage with shucked corn in it. Discontinue reusing single service articles that cannot be cleaned.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black build up in cooler gaskets throughout facility.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed touch up paint needed in sandwich line area. Damaged paint is no longer easily cleanable. REPEAT VIOLATION

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust build up on air vents in kitchen.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Obserdved one 1/3 pan of soup in reach in cooler from yesterday at 60F. CDI: Soup discarded. REPEAT VIOLATION SIGNIFICANT IMPROVEMENT FROM PAST INSPECTIONS. A blast chiller has been purchased, staff have been trained, and cooling logs have been implemented as well.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed that pastry chefs pull speed rack with TCS foods out from cold holding in order to add items to it. When rack was placed back into the walk in for refrigeration, all TCS items had reached 70F. CDI: All TCS items discarded. Process changed, so that TCS items do not remain on speed rack when it is relocated to pastry kitchen area. REPEAT VIOLATION

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 date on a 1/6 pan of sausage to be 3/28. Today is the 8th day. Observed potato mix for quiche dated for 3/22 in walk in cooler. CDI: Products discarded. Observed 2 portions of ham in reach in cooler in pastry kitchen area with no date mark. CDI: Item discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 1/3 pan of soup cooling in reach in cooler while tightly covered. CDI: Soup discarded. REPEAT VIOLATION SIGNIFICANT IMPROVEMENT FROM LAST INSPECTION

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of plastic cups stored on floor at pastry ordering area.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed green paint peeling off of wall in food prpe area where sandwiches are made.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer going into dish machine. CDI: Empty stock bottle replaced, machine primed, and reading at 100ppm chlorine during inspection.

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 45F. -P Observed gouda veggies cooling in sink submerged in ice and with ice wand in it. Gouda veggies were not cooling at proper rate. CDI: Volumes reduced and more ice added to rapidly cool. Cooling rate achieved. REPEAT VIOLATION. FACILITY HAS AGREED TO CREATE A RISK CONTROL PLAN TO COMBAT BAD COOLING PRACTICES.

\3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several spreads and dressings in reach in cooler above 45F. CDI: Items discarded. See #45 VERIFICATION REQUIRED

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sausage patties, ham, potato salad, chicken salad, and salmon cooling while tightly wrapped. CDI: Items properly vented. REPEAT VIOLATION (See #18)

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several sanitizer buckets with cloths in them that had low concentration of sanitizer. CDI: Buckets refilled with properly concentrated sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple of wet stacked pans in both air drying locations. CDI: Items separated for air drying. REPEAT VIOLATION. SIGNIFICANT IMPROVEMENT SINCE LAST INSPECTION

4-501.11 Maintain equipment in good repair. Observed reach in cooler holding food items above 45F. CDI: Items discarded. Maintenance called for repair. VERIFICATION REQUIRED 4-501.11 Maintain equipment in good repair. Observed one damaged gasket on reach in cooler with milk at barista station.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee drinks stored on prep surfaces or directly above customer food. CDI: Items relocated.

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 45F. -P Observed chicken salad in WIC, tightly covered, prepared yesterday. Product was above 45F. CDI: Item discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed liquid eggs at 46F. CDI : PIC directed to hold items at 45F and in smaller containers or on time. CDI: Item rapidly cooled. TPHC paperwork provided via email. REPEAT VIOLATION Observed significant improvement since last inspection.

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 several items date marked from 11/2- 11/9 still in RIC in production area. CDI: Items discarded. PIC stated that some items are frozen and then brought out to front for use, however the thaw date was not placed on the container. PIC directed to properly date each individual container for transparency.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed container labeled "fire retardent" with unknown blue chemical in it. PIC stated that it was windex. CDI: Chemical dumped out and continer cleaned.

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 food items cooling in large containers with lids and in deep containers. CDI: Items either discarded, lids removed, or products moved to sheet pans for proper cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several dry goods and oils in working containers with no labels.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees with unapproved jewelry preparing food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth on counter at coffee area. CDI: PIC directed to ensure wet wiping cloths are stored in sanitizer.

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 paper cup being used to ladle out eggs from large batch. CDI: Spoon with handle used.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers on drying racks. CDI: Items separated for air drying. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed butane burner stored on top of clean bowls being used for service. CDI: Bowls regarded as dirty and taken to be clean.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed SS tins stored under chemicals at dishwashing area. CDI: PIC directed to store chemicals below FCS.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on RIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fans in WIC with produce, with heavy layer of dust. Observed walk in cooler floors in need of detail cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwash at lower bar clogged and in need of cleaning. verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed roast beef, turkey, spring mix on prep units and ham in walk in 1 not held below 45 degrees . CDI products discarded.

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 container of pimeto cheese dated 07-30-16 in lower prep unit . CDI product discarded.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed two sanitizer buckets stored on floor. CDI removed to shelf. -0 points-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed four of six handsinks in the restrooms with malfunctioning hand soap dispensers. CDI - PIC checked the batteries and the pump, releasing the mechanism for automatic dispensing. -1-

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 freshly prepared pimento cheese date marked 06/06/2016 at 43F. CDI - PIC explained this was just prepared and date was incorrect. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed soup cooling in prep sink in melted ice and with a melted ice wand submerged in product at 84F. CDI - PIC instructed fresh ice wand be inserted in soup. Observed grilled chicken in a deep container cooling at room temperature. CDI - PIC instructed employee to place chicken on sheet pan for cooling. Observed sliced deli meat portioned and tightly wrapped cooling in a reach in cooler. CDI - PIC instructed employee to not wrap meat until cold or leave vented enough for air flow. -.5-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing smart watch. Remove during food prep. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee wearing acrylic fingernail polish. CDI - Employee instructed to wear gloves while handling food/drinks. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed three male employees with longer beards preparing food or drinks. Keep beards trim or wear a beard guard. -.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans in the dish area. Separate and allow to air dry using pyramid stacking or other effective method. REPEAT -1-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed toilet paper stored directly on the floor of the restroom under a shelf. Keep at least six inches off the floor. Observed open to-go boxes in the splash zone of the handsink between the pastry cases and bistro line. CDI - PIC moved all these items to avoid contamination.

4-501.11 Maintain equipment in good repair. Observed cold case holding at 54F after several attempts to adjust temperature. CDI - PIC called service tech for repair. -1-

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 buildup on the ceiling and on vents on both level. Clean. -0-

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed two large lexans of beef and barley soup prepared day before at 48 degrees. Repeat violation. CDI product discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed numerous items on prep line not below 45 degrees see temperature chart above . CDI all products discarded. Repeat violation.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices and oils on prep line not labeled. CDI products labeled. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-502.11(A) Maintain utensils in good repair. Replace gaskets on low prep unit at sandwhich station. -0 points- 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cuttting boards on sandwhich station in need of replacement or resurfacing. -0 points-

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P. Observed employee handle soiled then clean utensil without handwashing. CDI hands washed.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed two sanitizer buckets at 0ppm. CDI buckets refilled to proper concentration. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dicers, slicer, ice cream scoop, and two metal pans soiled with debris. CDI items moved for cleaning.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P. Observed two deep plastic containers of butternaut squash soup from the night before holding at 50F. CDI buckets discarded. Suggest facility check temperature of food before storing cold.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed quiche holding at 69F in hot box. Facility stated they were holding it warm halfway to speed up reheating process for immediate service. CDI quiches reheated. Suggest using time or keeping cold and reheat for immediate service.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed spinach dip, ham and cheese spread, 3 containers of sausage, tomatoes, butter, proscuitto, blue cheese, brie, cheddar cheese, and spinach tomatoe puff pastry that was held above 45F. CDI butter had time stamp recorded and continued to use for 4 hours, spinach tomatoe puff pastry discarded and suggest using time or keeping in cold case, and other items that were overstacked and double panned discarded and refreshed with new 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 pimento cheese, leek butter, garlic feta spread, ham and cream cheese spread, and basil butter that maintained date that was placed inside walk in freezer but not when taken out for thawing. CDI dates changed. Observed multiple containers of pumpkin puree and container of garlic and oil that was held over 7 days. CDI items discarded.Observed quiches that were dated when ingedients combined but not dated when earliest ingredient preparede. CDI date changed.

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 milk and half and half that was using time without written procedures. CDI TPHC procedures left on site. Verification required.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed quiche and potatoe salad that was tightly covered and butternaut squash soup that was in a deep covered plastic container. CDI items uncovered and soup discarded.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed chicken salad sandwiches that did not list allergens, net weight and address and portion cups of butter, jam and spreads that did not have any labels. CDI portion cups moved behind in kitchen. Verification provided.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food and pastries without hair restraints. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watches and bracelets handling food.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket soiled with debris. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on the floor.

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 utensils behind drinks stored in ice water. Holding utensils in ice water does not prevent wahsing utensils every four hours if stored outside of food or 135F water.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed containers that were wet stacked on drying rack and employee hand drying plates and containers before stacking.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed vents in walk in and bathrooms, containers storing utensils in bakery area, underside of mixers, and interior of microwaves soiled with debris.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee speakers and cell phone stored on food storage rack in bakery area.