DUNKIN DONUTS #352994

REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee without a hair restraint. Improvements from previous inspection.

REPEAT 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 boxes of single-service items stored on the floor of the storage closet.

4-501.11 Maintain equipment in good repair. Observed a large block of ice forming on the walk-in freezer compressor.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster doors and a missing drain plug for the left side dumpster.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified employee was present during inspection.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed two employee drinks stored on prep surfaces.

REPEAT 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee medications stored on a prep surface. CDI - Items were removed and brought to the office.

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

REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food while wearing a watch. Observed one employee without a hair restraint.

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 boxes of single-service items stored on the floor of the storage closet.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed an open dumpster lid due to it being broken.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified employee was present during the beginning of inspection.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing soap at the front hand sink and missing paper towels at the back kitchen hand sink. CDI - Items were provided during inspection.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed a medicine bottle stored above a prep surface. CDI - Item was removed.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice from the walk-in freezer compressor dripping onto boxes.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food while wearing bracelets and no hair restraints.

4-501.11 Maintain equipment in good repair. Observed a leak in the walk-in freezer compressor that is causing a large block of ice to form.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at 3-compartment sink- 50ppm. PIC and EHS attempted testing solution with both warm and cold water. PIC stated dispenser has given problems in past. PIC contacted owner regarding service company repairing dispenser. Facility will make solution by hand until unit repaired (QAC 150ppm-400ppm). EHS will return within 3 days to verify dispenser properly dispensing sanitizer solution. VERIFICATION REQUIRED.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth being held in sanitizer with low QAC concentration - 50ppm.

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 handling single service articles and preparing drinks while wearing fingernail polish. CDI - Employee donned gloves. -0 points-

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 use coffee filters stored upright and without packaging on coffee machine. Store coffee filters in plastic until time of use and protect from contamination. -REPEAT- -0.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpster. Keep sliding doors and lids closed to prevent rodent or insect infestation. -0 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -1 point- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed PIC without knowledge of Employee Health requirements and signage posted in establishment regarding foodborne illnesses and symptoms. CDI - PIC was directed to signage and employee health requirements were reviewed. -1 point-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped into rear handwashing sink. CDI - Ice was removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at rear handwashing sink. CDI - Soap dispenser was refilled. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front handwashing sink. CDI - Paper towels were restocked. -1 point-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles and shaker containers of food stored on shelving. -0 points-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door open during inspection. Rear door needs door sweep to prevent rodent or insect infestation. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers of ice cream stored on floor in walk in freezer. -1 point-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing wristwatch and bracelets. -REPEAT- -1 point-

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 use coffee filters stored upright on coffee machine. Store coffee filters in plastic until time of use and protect from contamination. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and keys stored on prep table. Designate an area for storing employee possessions away from clean equipment, food, and utensils. -0 points-

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 drinks stored on prep countertop, directly adjacent to products being prepped like egg patties. CDI- drink moved to designated area.

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

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in unit on baskin robbins side and low reach in at Dunkin’ Donuts side with damage, splitting at top of seal.

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 shelving in need of cleaning in walk in cooler. Observed underside of coffee dispenser with buildup, in need of cleaning.

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed recycling container outside that is overfilled, lid is unable to close, receptacle is not large enough to hold recyclables that accumulate. EHS suggests a larger receptacle or picking up recycling at a higher frequency.

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 areas of flooring needing cleaning, under donut display and adjacent equipment.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed red sanitizer bucket at Dunkin service side registering at 50ppm quat sanitizer. CDI- bucket remade to proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic containers wet stacked on shelving above 3 compartment sink.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a stack of plastic cups stored next to handsink, had water inside of the cups and on rims of cups. CDI- cups discarded.

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 ceiling tiles missing above walk in cooler. REPEAT.

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 drinks stored on prep countertop directly next to icing and donut toppings.

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 2x containers of milk that were not date marked during inspection. PIC stated that the milk in baskin robbins reach in was opened last night, and the milk in the walk in cooler was opened this morning. EHS discussed date marking with PIC, will label opened milks with sticker moving forward. CDI- milks labeled during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed large white buckets of glaze stored on the ground near the prep area.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in drawers with damage, tearing/ripping in spots. Observed gaskets on reach in unit at baskin robins side with damage, ripping and peeling. EHS walked with PIC and showed specific gaskets of concern. REPEAT.

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 inside of Dunkin reach in unit with black buildup and dust buildup on the fan vents, in need of cleaning. Observed gaskets on cold holding drawers with food debris, in need of cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside shared dumpster with damage to top lid, unable to tightly close with damaged lid. REPEAT. Note: points not escalated because previous inspection referenced a broken sliding door, this is damage to the top cover.

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 ceiling tiles missing near the walk in cooler.

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 scoops with handles stored in sugar at the large white sugar tub next to the donut display. Multiple scoops were in the white container and multiple handles were contacting sugar. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic containers wet nested together above dish pit on shelving. Observed blender containers stored as clean with water in them. REPEAT.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in at ice cream station and reach in drawers beginning to peel.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster area with sliding doors open and one sliding door not attached to dumpster.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a few squeeze bottles with white and clear liquid not properly labeled at the prep area tables.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed ice scoop with the handle in the ice at front service area. CDI - Scoop was stored correctly.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few plastic containers at warewashing wet stacked.

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 cups at front service counter improperly stored with food contact surface portion not protected.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed small chest freezer in need of cleaning. PIC stated this was due to be cleaned today,

3-304.14(B)(1) Hold in-use wiping cloths in sanitizer between uses. Observed low QA sanitizer levels in sanitizer buckets where wiping cloths are stored. CDI: PIC remade sanitizer buckets with correct solution concentrations.

General Comment. 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 one employee scrub hands for less than 15 seconds and another employee use clean bare hands to turn off faucet. CDI- Both employees were educated on the proper handwash procedure and a rewash was done. a

General Comment. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front handsink. CDI- Paper towels were provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage and cheese in flip top #1 holding above 41F. Employee stated items were bought out this morning. Unit was reading 41F. Suggested that facility put a maintenance request in, to get unit to be turned down to a lower temperature, in order to hold foods at 41F. CDI- Items were placed in walk in freezer to rapidly cool. *Will do a compliance visit within 10 days to ensure unit is holding foods at the proper temperature*

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 bags of breakfast bowl mix above 41F. Food employee stated these items were prepped around 8:45 this morning. Bags were tightly wrapped inside of flip top drawer. PIC stated these mixes are prepped from cold ingredients and immediately placed out into unit. Educated PIC that mixes should be not be tightly wrapped and need to have proper time to cool down before placing in unit. CDI- Bags were unwrapped, placed on sheet pan and put inside freezer to rapidly cool. Temperatures came down to 33F.

General Comment. 4-501.11 Maintain equipment in good repair. Observed both flip top units with the top drawers having split gaskets. PIC stated gaskets have already been ordered.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer solution at 3 compartment sink at 0 ppm. Advised to keep quat solution at 200-400 ppm. CDI - drained old solution and refilled with fresh solution at 200 ppm.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer buckets with no label. CDI - provided label on sanitizer buckets.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. 3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer buckets at 0 ppm with soiled water. Advised to switch out solution more often to keep proper concentration and clean solution.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed inside of pull out drawer cold unit in need of cleaning. Advised to keep equipment free from food debris. build up.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed floors needing to be cleaned underneath and behind equipment as well as under the front handsink.

3-602.11C Food that is available for consumer self-service shall be labeled with the following information in plain view of the customer: common name of food, ingredients, and food allergens. Observed no food label for the packaged cake product in the stand up refrigerators. CDI - provided label for product. Advised to have label for all products.

4-501.11 Maintain equipment in good repair. Observed prep top not operating. Advised to repair.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed debris inside of equipment and where single service articles are stored. Advised to keep non-food contact surfaces clean.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trashcan at the back handsink. CDI - provided trashcan at the handsink.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed handwashing sinks are being used for dumping. CDI - educated to stop dumping into handsinks; handsinks are only for handwashing. Cleaned out the handsinks.

4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P Observed that the knife storage block and the prep table are not being cleaned and sanitized every 4 hrs. CDI - educated that food contact surfaces shall be cleaned and sanitized every 4 hrs. Sanitized the food contact surfaces.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed sausage that has been thawed out and opened up from commercial package over 24 hrs ago with no label in the walkin cooler. CDI - placed a date label on product. Educated PIC and food employee about date marking criteria.

3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed quat sanitizer bucket dirty with debris. CDI - drained bucket and refilled with clean solution at the proper concentratin.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed non-food contact surfaces such as gaskets and inside of equipment dirty with food debris.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash debris on the ground outside of the dumpster. Advised to keep area clean.

2-301.14 Wash hands before donning gloves and between gloves uses.-P 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 food employee'snot washing hands before dispensing food or before donning gloves. Employee's not wash hands before putting on gloves. Employees not wash hands before using wax paper to dispense donuts to customers. CDI - educated to wash hands before dispensing food, before any type of food preparation, and before putting on gloves.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed medicine (medical wrapped syringe for diabetes; needs to be refrigerated), not labeled, stored on food in the walkin cooler. CDI - educated to use a container with a sealed lid to protect food, store it in the bottom corner of the walkin cooler for proper storage order, and label item with employees name.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed ice scooper handle stored in the ice. CDI - PIC removed handle from ice and placed in ice scooper. EHS advised to always store in ice scooper holder if available.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned items wet stacked. Advised to allow items to air dry.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed build up on floor underneath the doughnuts. Advised to keep area clean.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed commercially packaged ham opened up two days ago without a date marking label on the product. CDI - educated PIC about proper date marking criteria; voluntarily discarded product. 3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed sausage and egg in walkin cooler with improper date on product. Date label is one day off. CDI - advised PIC to educate food employees on proper date marking criteria. Once food thaws out, time/temperature begins. When food is brought to walkin cooler from the freezer to thaw out on the 26th, the product is fully thawed on the 27th. This means that the date label needs to be have the beginning date of the 27th not the 28th.

3-602.11C Food that is available for consumer self-service shall be labeled with the following information in plain view of the customer: common name of food, ingredients, and food allergens. REPEAT VIOLATION. Observed cakes in refrigerator offered for consumer self-service with no food labels on the product. VR

3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. REPEAT VIOLATION. Observed sanitizer bucket solution with debris and dirty solution. CDI - advised to switch out more often and to keep a clean solution. Advised to wipe off debris before using sanitizer solution.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed dirty prep surfaces throughout. Advised to keep equipment and other surfaces clean.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on prep tables throughout facility. Store employee drinks to prevent contamination. CDI- Through instruction.

7-201.11 Store toxic materials to avoid contamination. -P Observed multiple bottles of chemicals labeled de-greaser and disinfectant stored above prep table. CDI- Bottles were removed.

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 cakes packaged for customer self service without approved allergen label. PIC was unable to find allergen stickers during visit. Return Visit (VR) required.

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 buckets of sanitizer with heavy debris upon arrival. Sanitizer was also found be have a chemical concentration of 0 ppm. CDI- Sanitizer was re-made.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed drinks dumped in two hand sinks. CDI-through instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue left on pans stored as clean. CDI-pans taken to be re-cleaned and sanitized.

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 allergen statement

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash on the ground beside dumpsters. Upon inspection of the restrooms, observed water in both toilets to be dark yellow. PIC stated that water was observed this color in the facility that morning from all potable waters sources and a call had been made to the City. EHS spoke with CMUD technician Dave at 704-336-2889 who stated that work was being done in the area on changing the diameter of the water line pipes and that the color was due to the sediment being stirred up. CMUD technician stated that water is safe to consume and still potable and would recommend to the facilites to flush all water lines by turning on cold water and running for 5-7 minutes. Technician also stated that someone from CMUD would be in the area taking samples.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC did not have complete knowledge of requirements of reportable symptoms, illnesses, etc. PIC stated there are signed copies of Employee Health Policy available at facility but unable to produce them during inspection. Verification required.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed numerous employee drinks stored improperly throughout kitchen. CDI-drinks moved to proper locations.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed coffee residue in hand sink. CDI-through instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on cleaned and sanitized plastic pans stacked together. CDI-pans taken to be re-washed.

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 cakes packaged by facility without any labeling. Allergens must be present on cakes by next inspection. CDI-Owner left message for Regional contact during inspection to obtain correct labels.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed floating debris in sanitizer compartment of 3 comp sink. Also observed food debris on drainboard for cleaned and sanitized items.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several employee items stored improperly such as medicine stored on shelf above single use gloves and music speaker stored in ice scoop holder.