SUNFLOUR BAKING COMPANY

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed quaternary sanitizer not dispensing from tube. Sanitizer was observed at 0ppm. **3 DAY VERIFICATION REQUIRED BY 10/15/26.** **FACILITY TO PRE-MIX SANITIZER FROM CONTAINER OR USE QUATERNARY TABLETS** -1.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed thermometer stored as clean with visible food debris. -CDI- EHS educated PIC on cleaning thermometer before and after use and PIC cleaned thermometer. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed large bowls stored as clean with visible food debris. -CDI- PIC moved items to dishpit to be W/R/S. 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 sliced cheeses and deli meats above 41F in prep units. Most items found overfilled and only above temperature and top layers and lid of prep unit was open during morning rush per PIC. -CDI- EHS educated PIC on not overfilling and items placed RIF to cool back down. **REPEAT** -1.5- **POINTS NOT ESCALATED DUE TO IMPROVEMENT** For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.- Observed no written procedures for sausage and eggs being held on time. -CDI- EHS provided handout and assisted PIC with filling it out. -0 TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 and morning glory muffin mix (contains raw egg) cooling in RIC at low rate. Items were found in plastic containers and densely packed with lids. -CDI- EHS educated PIC on proper cooling methods and items separated and lids removed to facilitate rapid cooling. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf- Observed food thermometer -3F degrees. **10 DAY VERIFICATION REQUIRED BY 10/22/26** -0.5- For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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 engaging in food prep with a wrist watch. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in quaternary sanitizer at 0ppm. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed some shelving in need of cleaning throughout. Observed interior surface of 1 RIF in need of cleaning. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS food items cold holding inside make table 1 above 41F. PIC stated the lid of the flip top portion of unit was kept open during lunch rush (since 11:40AM). Ambient air temp of unit was at 56F at 12:27PM, and dropped to 53F at 12:50PM (after inactivity). Food items are kept in the unit overnight and facility does not conduct temperature checks of cold holding units throughout the day. EHS observe ice buildup on the back of interior wall inside the unit. PIC contacted technician to check on the unit for repairs. PIC stated facility closes at 4PM. EHS placing cold holding unit on EMERGENCY TEMPORARY TPHC until repairs have been made. TPHC form completed with PIC, and PIC understands procedures for TPHC. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies around the make tables. Facility has professional pest control company for regular maintenance. Ensure pest control company is advised to control flies.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a deli container stored inside a cambro of non-TCS food product on dry food rack. Observed scoop handle commingled within non-TCS food product stored inside large flour bin. Ensure deli containers are not kept stored inside non-TCS food bins and scoop handles are stored above the top of the non-TCS food product to prevent contamination.

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 exterior surface of RIC 1 heavily soiled. Observed non-food contact surfaces of utensils hanging on clean dish racks soiled/greasy to the touch. Increase cleaning frequency. REPEAT VIOLATION.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed two sheet trays of roasted tomatoes left uncovered after cooling process was complete from the day prior. Ensure food is covered/wrapped once cooling process is done to prevent contamination. REPEAT VIOLATION.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee actively engaging in food prep without some sort of hair restraint. Ensure all food employees engaged in food prep have an approved hair restraint (visor, hat, beanie, hairnet) to prevent possible contamination.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed container of single-serve forks stored right-side up at the customer order pickup counter. CDI: PIC had food employee discard all forks to prevent contamination.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food residue and debris accumulating on the interior surfaces inside cold holding units. Observed non-food contact surfaces of multi-use equipment/utensils leaving oil residue on hands, stored on the clean dish rack. Increase cleaning frequency. REPEAT VIOLATION.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door kept open at the shared dumpster. CDI: Door was closed. Ensure all employees keep doors closed when not in use to prevent attraction of pests.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tile above the ovens. Replace missing ceiling tile to prevent possible entrance of pests and debris.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed facility was not complying with TPHC procedures; was found PIC was aware of procedures but the food employee who was not following TPHC procedures was not properly trained on their TPHC written procedures. Ensure all food employees are trained on TPHC procedures, so that TCS items that should have been discarded after the 4 hour time frame is not being re-served the next day. CDI: EHS explained PIC duties (including training all food employees) to PIC and PIC voluntarily discarded container of opened of milk that was stamped with two dates and times for TPHC at the front area. 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.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed two sheet trays of cooked eggs that were uncovered and prepared yesterday, stored inside a standing reach-in cooler. Once food items are done cooling, cover the food items to prevent contamination.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the QUAT sanitizer filled in the sanitizer sink basin at the 3-compartment sink reading 100ppm. EHS observed manufacturer's label states that the QUAT sanitizer should be maintained between 150ppm-400ppm to be deemed effective. PIC stated that it was about the time in where the sanitizer should be dumped and refreshed. CDI: PIC dumped out the sanitizer basin and refilled with properly concentrated sanitizer, reading above 150ppm. 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 Observed a deli container of housemade hummus cold holding above 41F (see temp chart) stored inside one of the lowboy coolers at the make line. PIC stated that the hummus was not used today and was not brought out. Date label showed that the hummus was prepped on 7/01, and thawed on 7/11. CDI: PIC voluntarily discarded container of hummus. Observed a cambro of cooked black beans (from a can) cold holding above 41F (see temp chart) stored inside another lowboy cooler at the make line. Date label showed that the black beans were prepped yesterday. CDI: PIC voluntarily discarded cambro of black beans. Observed an opened carton of half and half cold holding above 41F (see temp chart) inside one of the standing reach-in coolers. CDI: PIC voluntarily discarded half and half. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed an opened jug of buttermilk that was date-marked with an opened date of 7/6, stored inside one of the standing reach-in coolers. PIC stated that she actually opened it this morning when she arrived to the facility at 5AM and accidentally forgot to write it as 7/16. Observed an opened carton of half and half that was date-marked with an opened date of 6/23, stored inside the same cold holding unit as the buttermilk. CDI: PIC corrected the date label on jug of buttermilk and voluntarily discarded jug of half and half since it had surpassed the 7-day window. 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) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed an opened jug of skim milk that is placed on TPHC at the front cooler, date labeled with a sticker that said "7/15 12-4" and an additional sticker that said "7/16 7-11." EHS reviewed facility's TPHC procedures for their milks held on TPHC and saw that the procedures state that the TCS food item will be discarded once the 4 hour limit is reached. PIC stated that the milk should have been discarded, and that the food employee must have gotten confused. Observed an opened jug of whole milk that is placed on TPHC at the front cooler, without any sticker indicating when it was opened or time it was placed on TPHC. PIC stated that the whole milk was opened this morning around 7. CDI: EHS reminded PIC that the facility is required to follow their TPHC procedures, and that all food employees should be knowledgable on the TPHC procedures; PIC voluntarily discarded the opened jug of skim milk and created date and time label for opened container of whole milk.

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 a cambro of egg whites that was prepped 20 minutes prior to the start of the inspection, cooling inside a standing reach-in cooler, that had not dropped in temperature after almost 20 minutes of EHS's first observation. Cambro was tightly-shut with the lid. CDI: PIC removed the lid from the cambro to allow cold air flow, since time still left of the 4-hour cooling window. 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 .

4-502.13 Single-use and single-service articles cannot be reused. Observed a single-use fork stored inside a metal pan of tuna salad, stored inside a lowboy cooler at the make line. Single-use articles may only be used once. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a stack of single-use clamshells stored right-side-up on the bottom shelf of the front counter display cases, out of it's original protective packaging. Keep single-use articles stored inverted to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed rusted shelves inside the front standing reach-in cooler. Seal/replace rusted shelves so that they are smooth and easily cleanable.

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 heavy food residue on the exterior vent of the front standing reach-in cooler. Increase cleaning frequency.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed drink with no lid on bottom shelf in prep area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs over ready to eat items. CDI Order switched. Repeat For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 egg and sausage patties held on time in hot box with stamp but no procedures written. CDI Form filled out during inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes in 0 ppm quat sanitizer in bucket at front of house. CDI PIC changed out sanitizer and tested 100 PPM.

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. - REPEAT - Observed floors in need of cleaning throughout prep area, particularly near and behind prep tables. Clean and increase cleaning frequency to maintain clean.

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 food employees eating on the line. CDI Employee stopped, washed hands and continued with prep. EHS discussed proper place to eat.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed two employee wash hands then turn faucet off with bare hands. CDI Employees were redirected to rewash hands and turn faucet off with paper towel as barrier.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored above vegetables. CDI Employee rearranged order and placed eggs on bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 tuna salad cooling in plastic, deep well container with lid fastened. Tuna salad increased in temperature in RIC over course of 15 minutes. CDI Item was placed in metal pan in shallow amount, with no lid to cool properly. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several milk items open with no open date. Observed cooked eggs with no date marking. CDI Items were date marked. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several items held past date marking of 7 days, and date marked incorrectly. Incorrect date marks were from adding 7 to the prep date rather than 6. Adding 6 to the date of prep or open provides the 7 days allowed for TCS items. Expired items (sliced turkey 12/2, tuna 12/2). CDI Items were voluntarily discarded. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 tuna salad cooling from ambient in deep well, plastic, tight lidded container. Item was increasing in temperature during cooling process. CDI. Process was changed to metal shallow pan with no lid. Item began cooling properly. 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. Observed wiping clothes in 0 ppm quat sanitizer in bucket at front of house. CDI PIC changed out sanitizer and tested 100 PPM.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patties in hot holding below 135F. CDI PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items in RIC with milk and butter holding above 41F. Most items located in bottom left two shelves. No known time of items maintaining 41F and bellow. Items above 41F were voluntarily discarded. VR required. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple items being held in use past 7 day date mark or with no date marks made days prior. Ham and chicken salad were observed coming form a larger batch in RIC and were date marked. Prepared eggs date marked. Lettuce, arrugula (8/4,5) voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in front and rear of establishment. Observed flies flying in prep area. Increase pest control.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.- Observed bottom shelving throughout facility that various items are stored on rusted and corroded. Remove, resurface, or use an easily cleanable barrier such as a silicon mat. PIC stated they were shopping around for options. No point escalation.

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 dust, debris and build up on shelving and inside RIF. More frequent cleaning is required. Improvement observed No increase in points. Repeat

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed batter with raw egg stored above applesauce. CDI Order was switched. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 batter with soy milk in a large, plastic, deep well container with a tight lid increasing in temperature with 1 hour left. CDI PIC moved batter to smaller amounts, into open metal pans, into freezer. Batter cooled to 41 within 4 hours. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed liquid egg and egg was in tall RIC holding above 41 for unknown amount of time, all other items in RIC were 41F and below. Observed TCS milks in coffee station cooler above 41F. Reference temperature chart. CDI all items above 41F were voluntarily discarded. Discussed not storing times in bottom right corner of tall RIC. Discussed use of TPHC for milk items in coffee station cooler. Repeat

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed using large, plastic, deep well, tightly covered containers to cool ambient ingredient TCS foods. CDI Item moved to shallow metal open pans. 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 .

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 working bottle of oil not labeled.

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 in cardboard boxes in direct contact with the floor.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.- Observed bottom shelving throughout facility that various items are stored on rusted and corroded. Remove, resurface, or use an easily cleanable barrier such as a silicon mat.

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 dust, debris and build up on shelving and on fronts of RICs. More frequent cleaning is required.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on deli slicer. CDI-PIC moved phone and re washed slicer. Repeat

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee wash hands, turn off faucet with barehands, then dry hands. Hands were recontaminted when employee handled soiled faucet with barehands. CDI-EHS educated employee on proper handwashing technique and employee properly washed hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee complete a task and begin to don gloves for food prep without a prior hand wash. CDI-EHS educated employee on when to wash requirements and employee properly washed hands and donned gloves.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed citrus fruits and berries stored over RTE, cooked tomatoes and mushrooms. CDI-PIC corrected storage order.

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. 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 . Observed cooked tomatoes and mushroom that were prepared yesterday not reach 41F within 6 hours. CDI-PIC voluntarily discarded all TCS foods that did not quickly cool within 6 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed TCS milks in coffee station cooler above 41F. Reference temperature chart. CDI-All TCS foods in coffee station cooler were put on TPHC. TPHC procedures were filled out with PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle containing degreaser. CDI-PIC added label to working container.

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: 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 . Observed cooked tomatoes and mushrooms that did not reach 41F or below within 6 hours. These foods were tightly packed in dense layers in Reachin unit. CDI-EHS educated PIC on improved cooling methods and PIC voluntarily discarded TCS foods that did not quickly cool.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees preparing food without hair restraints. Ensure food employees wear hair restraints to prevent contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping clothes stored in sanitizer buckets at 0ppm. Observed multiple in-use wiping clothes stored across prep tables. CDI-PIC remade sanitizer buckets to correct concentration.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean utensils and equipment stored in soiled containers. Store clean utensils in clean storage containers, in a way to prevent contamination.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on prep table where food was being prepared. CDI-PIC moved phone to bottom shelf.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no CFPM on site during inspection. Ensure there is a CFPM on site during all hours of operation.

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinsing rubber coffee station mat out at handwashing sink. Ensure hand sinks are only used for hand washing. CDI-Upon request employee stopped using the hand sink for alternative purposes.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed shredded pepperjack cheese containing fuzzy blue growth. Observed dead fruit fly floating in a large container of uncovered cold brew. CDI-PIC voluntarily discarded adulterated cheese and cold brew.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed cold brew stored uncovered. Upon inspection, a dead fruit fly was floating in the cold brew. CDI-PIC voluntarily discarded cold brew.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed employee remove trays from 3 compartment sink and place on shelf as clean. When tested, in-use quat sanitizer was at 50 ppm. CDI-PIC remade sanitizer to correct ppm, and all equipment and utensils previously in improperly concentrated sanitizer were sanitized in new sanitizer solution.

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. 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 . Observed tomato soup that was prepared yesterday and out of cold holding today for service at 47F at 3:43pm and 47F at 4:01pm. Tomato soup was cooling at a rate of 0 degrees per minute. Soup should have cold at a rate of .12 degrees per minute. Soup would not have met cooling time parameters without EHS intervention. CDI-PIC added ice wand to soup and placed soup back in reachin.

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: 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 . Observed multiple open milks, brie, high moisture mozzarella, cooked eggs, and cooked mushrooms without prep dates at end of the day, with the intent to use the next day. CDI-PIC added accurate date marks to all RTE TCS foods. 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: 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 . Observed cooked mushrooms from 9/17 and a garlic in oil pesto sauce from 9/15. CDI-PIC voluntarily discarded RTE TCS foods that were held for more than 7 days.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle incorrectly labeled as sanitizer when it was actually a disinfectant. Observed another spray bottle of disinfectant missing a label. CDI-PIC correctly labeled spray bottles.

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: 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 . Observed soup that was cooling that would have missed cooling window without EHS intervention, tightly covered in a deep container in the reachin cooler. CDI-PIC removed lid and added an ice wand to the soup to increase cooling rate.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in front and rear of establishment. Observed fruit fly in cold brew. Increase pest control.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without a beard guard. Ensure employees utilize hair restraints.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer bucket at less than 50 ppm. Observed multiple moist in-use wiping clothes stored on prep tables and front counter. Store all in-use cloths in sanitizer buckets between use. CDI-PIC remade sanitizer bucket.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in use with stickers still present. Ensure avocados are washed prior to use and stickers are removed in washing process. Observed blueberries and strawberries that PIC stated was washed and then placed back in the original produce packaging. This packaging is not cleaned and sanitized. PIC instructed to rewash produce and store in a properly sanitized container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee wet stack a large number of trays and store over sink. Allow all equipment and utensils to air dry.

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. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single-use cups stored at self-serve water station outside of protective sleeve and without an alternative means of protection.

4-501.11 Maintain equipment in good repair. Observed handle broken on freezer chest. Repair or replace.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed employee take out trash to dumpster and leave dumpsters with all doors open. CDI-PIC closed all dumpster doors.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. - Pf - Observed continued issues with facility demonstrating ability to properly cold hold TCS items at 41F or below as well as utilize a proper date marking system. PIC must begin maintaining cold holding logs to ensure TCS items are properly cold held as well as add checking date marks throughout facility to daily checklist. - VR - Verification required within 10 days to ensure logs are being maintained by PIC and proper date marking system is being followed. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F in multiple reach-in coolers in back prep area (see temperature chart). Also observed milks holding above 41F in lowboy up front in coffee area. PIC voluntarily discarded items holding above 41F and moved other items to other refrigeration units. Facility required to maintain cold holding logs from risk control plan (RCP) moving forward to ensure TCS items are being properly cold held at 41F or below. EHS strongly recommends facility hold milks in coffee lowboy on TPHC during peak times. TPHC written procedures form provided to PIC. - VR - Verification required within 3 days to ensure units have been repaired and milks in coffee lowboy are holding at 41F or below or are being held on TPHC with completed written procedures in facility. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P - REPEAT - Observed one container deli chicken dated 4/29-5/15, one container tuna salad dated 6/7-6/15, and one container of black beans dated 6/5 in lowboy unit. Also observed two containers of deli chicken dated 6/2 in reach-in cooler. PIC voluntarily discarded all items. - VR - Verification required within 3 days to ensure facility is utilizing proper date marking system. *NOTE: Today is the 6th consecutive inspection in a row that date marking violations have been noted. If date marking violations persist at VR visit or at next routine inspection, risk control plan may be implemented. 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 savory croissants (i.e., meats, cheeses, etc.) being held on TPHC, yet PIC unable to locate written procedures. - CDI - EHS provided PIC TPHC written procedures form. PIC completed written procedures while EHS present. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P - Observed spray bottles of sanitizer stored on food prep surface. - CDI - PIC removed chemicals from food prep surfaces. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed multiple spray bottles of chemicals (glass cleaner and sanitizer) lacking labels. - CDI - PIC labeled spray bottles of chemicals. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. - P - Observed facility utilizing floor disinfectant in spray bottles for cleaning food prep tables. Do not use floor disinfectant for cleaning food prep surfaces. Utilize sanitizer from 3 compartment sink to sanitizer food prep tables. - CDI - PIC discarded disinfectant from spray bottles and filled new bottles with sanitizer from 3 compartment sink.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. - Pf - Observed capacity issues pertaining to reach-in coolers being over filled and blocking air flow so that TCS items are not properly cold holding at 41F or below. If capacity issues persist, facility may be required to limit volume or obtain more refrigeration. - VR - Verification required within 10 days.

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 various working containers lacking labels. - CDI - PIC labeled all working containers.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed various employees prepping food lacking hair restraints. - CDI - Employees donned 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 employee preparing sandwiches with bracelets on wrist. - CDI - Employee removed bracelets.

3-302.15 Wash fruits and vegetables prior to use. - Observed avocados in use with stickers still present. Ensure avocados are washed prior to use and stickers are removed in washing process.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - REPEAT - Observed various dry goods containers (i.e., sugars) with handles of utensils touching the product directly. - CDI - PIC removed utensils from dry good containers.

4-501.11 Maintain equipment in good repair. - Observed bottom plate portion of microwave to be cracked. Repair or replace to allow for microwave to be smooth and easily cleanable.

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. - REPEAT - Observed floors in need of cleaning throughout prep area, particularly near prep tables. Clean and increase cleaning frequency to maintain clean.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed kiwis and berries stored directly above ready to eat food in upright cooler. CDI - unwashed produce relocated to bottom.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed sheet pan eggs cooling in reach in cooler at rate of .04F/min. Product had 2 hours left to cool and without intervention would not have based on EHS observation and cooling method being used. CDI: Eggs moved to the reach in cooler and spread out thin for cooling. Observed pesto cooling in reach in part of prep top at 0F/min in a deep, covered container. CDI: Pesto spread out and cooled properly. Reach in coolers and prep units are meant to cold hold only. Per permit: “This FOOD ESTABLISHMENT shall comply with cooling per 3-401.14. If proper cooling cannot be supported safely using existing equipment, additional equipment shall be installed to comply with 4-301.11. The approved cooling space is in the reach in freezer near the office where racks have been installed.” Ensure reach in freezer space is used to perform all cooling. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed gallon milk and half gallon specialty milk and half and half stored in reach in cooler above 41F. Products are regularly removed from the cooler for coffee making. EHS and PIC discussed using time for these items. CDI: Milks used within 30 min. TPHC paperwork provided to PIC today if milks continue to not be maintained at 41F even during high use periods. EHS reminded PIC that once a product is placed on TPHC it must be used or discarded within the time frame. REPEAT VIOLATION All other cold holding was in compliance today. Facility is continuing to use methods established during their RCP. RCP reporting no longer required as new units for the items previously out of compliance have been purchased and no issues were seen with these items. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on Brie wheel in reach in. CDI: PIC dated Brie with cut date of yesterday. REPEAT VIOLATION Significant improvement from last inspection as there were only 2 date marking issues today. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 TCS chutney in reach in with date of 1/16. PIC stated chutney was pulled from frozen yesterday. CDI: PFF date added to label. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed items cooling in reach in cooler and reach in portion of prep top today. EHS noted today that establishment is cooling some ambient TCS foods in the upright reach in cooler #1 as well as finishing cooling hot food (eggs) in this same cooler. Per permit conditions, establishment is to cool TCS foods in designated area of upright freezers next to office and not in the cooler. Establishment has limited refrigerated capacity for storage and no additional equipment designated for cooling. Follow permit conditions and cool TCS foods in the designated freezer space. CDI: EHS and PIC discussed requirements today. Future instances of cooling in unapproved equipment may result in permit action.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handles of scoops down in bulk dry goods.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 several cleaned utensils stored in tubs with food debris and crumbs. Ensure large tubs are cleaned at a frequency to preclude build up.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed buildup of food residue on interior of refrigeration units and on bars holding pans in prep top cooler. REPEAT VIOLATION Improvement from previous inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on cardboard dumpster. CDI: Door closed. Ensure doors remain in place and closed when dumpster is not actively being used. Observed lid on cardboard dumpster is damaged. EHS recommends calling dumpster provider to have replacement issued.

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 facility in need of general cleaning. Observed debris on floor and in between food equipment. REPEAT VIOLATION Improvement from previous inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on shelf stored commingled with food items above prep coolers. REPEAT VIOLATION Previous violation corrected.

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 drink on prep table. CDI - drink was removed from prep area during inspection.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food employee wash hands then use bare hands to turn off faucet. A barrier should be used to turn off the faucet to prevent recontamination of hands. PIC was reminded to educate employees on correct hand washing technique. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M.

5-205.11 (B) A hand washing sink may not be used for purposes other than handwashing Pf. Observed food employee use hand sink at coffee bar to rinse coffee pot. REPEAT. CDI - PIC was reminded that hand sinks are for hand washing only.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patty and eggs hot holding below 135 F in ambient air on top of oven. CDI - food was placed back into oven to rapidly reheat to 165 F. EHS strongly recommends placing items on time that will not fit in small hot holding oven. EHS provided PIC with TPHC written procedures form. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple food items cold held above 41 F. See temp chart. PIC voluntarily discarded all items holding above 41F due to being stored in unit overnight. - VR - VR required to ensure unit has been repaired. - NOTE: Risk control plan (RCP) will be implemented for ongoing cold holding violations. RCP will be signed by both parties at verification visit. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed container of pesto in prep top datemarked 11/30-12/6. PIC believed pesto was prepped on 1/30 and stated label should indicate 1/30-2/6, however this would allow for 8 days. Do not hold items more than 7 days from day of prep. Also observed separate container of tomato pesto dated 1/16 and a container of tuna salad lacking a date mark label. PIC stated food was prepared and frozen on 1/16 and pulled from freezer yesterday. Ensure frozen items have a thaw date included on date mark label to ensure food is only held for 7 days. CDI - PIC voluntarily discarded pesto and tuna salad. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - REPEAT - Observed one unlabeled spray bottle of pink chemical. PIC stated chemical is disinfectant. - CDI - PIC labeled spray bottle.

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 spray bottle holding liquid eggs in reach in. REPEAT. CDI - bottle was labeled. Points not escalated due to improvement.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bottle of cooking oil stored directly on floor in between prep tables. CDI - oil was moved to shelf.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wet wiping cloth at coffee counter hanging on cabinet handle. Observed sanitizer bucket with quat concentration of 50ppm. CDI - Cloth was placed in sanitizer bucket and improperly concentrated sanitizer was emptied and refilled to 200ppm quat.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados at flip top with stickers.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. - Observed knife at flip top with chipping blue paint on blade . CDI - PIC voluntarily discarded.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed buildup of food residue on interior of refrigeration units and in between refrigerations units as well as heavy buildup of dust of pot lids that were hanging above prep table. Clean and increasing cleaning frequency to prevent buildup.

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 facility in need of general cleaning. Observed debris on floor and in between food equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed portable music speaker on prep table.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee enter kitchen from outside, handle broom, and then begin to handle clean utensils without washing hands. CDI - PIC directed employee to wash hands. Hands washed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cutting boards laying across hand sink basin at front coffee area blocking access for sink use. CDI - boards relocated. Observed steaming pitchers inverted onto drying mats directly adjacent to same hand sink. There is no dump sink at the front coffee bar area. Steaming pitchers or other utensils cannot be dumped, rinsed, or otherwise cleaned in the hand sink and cannot be stored adjacent to the hand sink in the splash zone. CDI - pitchers removed for re-cleaning in back sink.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed cantaloupe and berries stored directly above ready to eat food in upright cooler. CDI - unclean produce relocated to bottom.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed slicer with dried food residue on blade and guard. EHS verified slicer not used today. CDI - slicer cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed all TCS foods in flip top portion and in reach in portion of cooler #10 (sandwich prep unit) holding above 41f. Observed open soy milk stored in front line coffee bar reach in unit overnight holding at 43f. Observed various TCS foods holding in double door upright cooler #8 holding above 41f. CDI - all TCS foods held in cold holding units above 41f overnight discarded. Foods prepared today and placed into the coolers relocated to alternate cold holding units. REPEAT - Cold holding violations have been noted on the past 3 inspection reports. Continued non-compliance with cold holding standards may result in permit action or in the implementation of a risk control plan. Full 3 point deduction

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 various prepared TCS foods held longer than 24 hours with no date marking in flip top coolers including sliced deli meats, pimento cheese, tuna salad, and more. CDI - discarded. Observed pans of prepared items including egg salad and chicken salad made today with 8 day date marks present 10/4 - 10/11. CDI - date marks corrected to 10 days. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed multiple spray bottles of pink chemcial PIC identified as disinfectant cleaner hanging in kitchen. CDI - PIC applied labeling

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed main sandwich cooler, upright cooler, and front line reach in cooler all holding TCS foods at elevated temperatures. The sandwich cooler and front line cooler have been noted previously for holding TCS foods at elevated temperatures. Establishment does not have a WIC - these cold holding units are integral to the operational capacity of the establishment and must be made to consistently hold TCS foods at 41f or lower. Verification required within 10 days. EHS noted today that establishment is cooling hot TCS foods in the upright reach in cooler #4. Per permit conditions, establishment is to cool TCS foods in designated area of upright freezers next to office and not in the cooler. Establishment has limited refrigerated capacity for storage and no additional equipment designated for cooling. Follow permit conditions and cool TCS foods in the designated freezer space.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed containers of house made pesto and tomato pesto thawing at room temperature in kitchen. CDI - relocated to cooler to continue thawing. Do not allow TCS foods to sit at room temperature while thawing. Use approved thawing methods.

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 various containers of food in kitchen with no identification including house truffle aioli, Dijon, oils, and more. Label all foods that are not immediately identifiable. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed various metal and plastic pans stored stacked together wet on clean storage racks. Air dry pans before stacking together.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup in and around equipment throughout facility including oven, inside rails of coolers, compressor/fan areas of equipment, and more needs cleaning. REPEAT

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed overall lack of managerial control throughout facility as evidenced by cold holding violations, glove use violations, and knowledge of food safety practices such as date marking.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee pick up a sandwich he dropped on the floor and discard it with gloved hands, then move to preparing food. CDI: Employee directed to doff gloves, wash hands, and don new gloves. Employee did so.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed reach in portion of main sandwich prep top holding items above 41F. Observed sliding door display cooler with chia puddings holding items above 41F. CDI: TCS items voluntarily discarded. 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 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 sliced deli meats such as ham and turkey being date marked for 10 days. CDI: Products were over the 7 day shelf life and were voluntarily discarded. Observed egg salad from 5/12. CDI: Product voluntarily discarded. REPEAT VIOLATION 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . observed no date marks on several items throughout facility including but not limited to tuna salad, pimento cheese, milk, specialty milks, Brie, turkey, mozzarella, and pesto with garlic and oil. CDI: All items date marked with prep or pull from frozen date.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed the only mechanical cooling equipment in facility includes reach in freezers. Freezers do not have space allotted for cooling. Ensure that this equipment is used to cool food rather than reach in refrigeration which is not to cool, but to hold/maintain temperatures. VERIFICATION REQUIRED

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 bulk containers of dry powder and granular not labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket with towel in coffee area below 200ppm quat. CDI: Bucket changed. REPEAT VIOLATION Previous violation was corrected.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handles of scoops down in bulk dry goods. REPEAT VIOLATION

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed sanitizer test strips for quat were expired and not accurate. VERIFICATION REQUIRED

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 build up in and around equipment throughout facility. Ensure more frequent cleaning. Observed ice build up on Freezer #12 bottom. REPEAT VIOLATION

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed no door on trash dumpster.Observed door open on cardboard dumpster.Ensure doors remain in place and closed when dumpster is not actively being used.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels to the hand washing sink in the corner. CDI-Paper towels were provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the small flip top cooler (#9) holding product above 41F. CDI-All items were properly discarded from the cooler. A COMPLIANCE VISIT WILL BE MADE ON JULY 1ST TO ENSURE UNIT HAS BEEN REPAIRED AND IS HOLDING AT CORRECT TEMPERATURES. 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 Observed facility date marking product for 8 days instead of 7 days. Remember day 1 starts on the day is was prepared. CDI-Discussed with the manager about proper date marking on product. Manager fixed the dates.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies in the facility. Work with pest control company to help reduce amount of pests in the facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of bread stored on the ground. Have placed onto shelving.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet cloths on the prep counters not in use. Have placed into sanitizer buckets when they are not in use. Clean, dry cloths can be kept on the counters, but once they become dirty or become wet they either need to be placed into the laundry or into a sanitizer bucket.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed plastic cups with no handles sitting in the food product in the bins underneath the table. Discussed using scoops that have a handle and to keep the handle stored out of the product if wanting to store the scoop in the product.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed plastic containers stored on the ground in the storage room. Have placed onto shelving.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to all of the reach in coolers, tables, the cabinets in the front area. Thorough cleaning is needed. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the floors of the facility. Have cleaned. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed manager unable to provide servesafe certification.

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 soups that did not cool to 41F within the 6 hour required time frame. CDI-The soups were discarded. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a small flip top cooler and the coffee reach in cooler holding product above 41F. CDI-The food items in the small flip top were discarded and the items in the front reach in cooler were moved to another location.

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 soups that did not cool properly due to them being stored in large containers with a tightly fitted lid. CDI-The product was discarded. REPEAT.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves to the cutting board. It is no longer easily cleanable and smooth. Have resurfaced or replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the insides of the reach in coolers. Needs cleaning. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the floors of the facility. Have cleaned.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed an employee using the front hand washing sink to store dirty metal containers after a drink had been made. CDI-The two containers were removed and brought back to the 3-compartment sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup to the meat slicer, and one pan on the clean equipment rack. CDI-Both items were properly washed, rinsed, and sanitized.

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 french onion soup that did not cool to 41F or below within the required time frame. The soup was at 45F. CDI-The soup was 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 egg yolks with a date of 7/23, and sliced chicken with a date of 8/7. These two items were past their time/temperature date marking requirements. CDI-The two items were discarded. REPEAT. *Points were reduced today due to the overall improvement on date marking. Keep up the good work.

3-501.15 Cooling Methods - PF Observed french onion soup that had cooled the night before in a container with a tight fitting lid. CDI-The product had been discarded. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several unlabeled white bins holding the baking products such as flours, sugars, etc. Have labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet cloths on prep counters during the start of the inspection. CDI-Sanitizer buckets were filled and the cloths were placed into the bucket.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelf holding the meat slicer and tomato slicer. CDI-The shelf was wiped down.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health policy posted on site and no copies signed by employees. CDI: EHS provided employee health policy and PIC distributed for employees to read and sign.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two containers of egg salad from 12/14, two containers of hummus from 12/19, and a large container of goat cheese from 12/20. CDI: All expired products were removed from holding and voluntarily discarded. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabelled sanitizer spray bottle in hallway connecting kitchen and front of house. CDI: Bottle labelled as sanitizer.

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 brought out for prep for 20 minutes, then placed back into reach in until it was needed. Product held at 54F at the time. CDI: Soup removed from storage and reheating process begun.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on the floor beneath hand sink in back of house.

3-302.15 Wash fruits and vegetables prior to use Observed avocados washed (with stickers left on) and then placed back into the box they were originally recieved in for holding until use.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups displayed behind register in front bar area with lip contact surfaces exposed to potential contamination. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed turkey veggie soup holding at 115F in soup well. CDI: Soup reheated to 165F and placed back into holding.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two blocks of cream cheese dated 06/05 and 06/11 in small reach in, as well as proscuitto dated for 06/12 in large reach in, and an undated meat in plastic wrap in another reach in. CDI: All out of date and undated products were voluntarily discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed that no thin probe therommeter was available on site for testing leafy greens. VERIFICATION REQUIRED within 10 days to determine long term compliance.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed badly dented can stored on shelving with good cans for use in dry storage room. CDI: Dented can relocated to office.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping cloths stored outside sanitizer buckets in front and back areas.

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 scoop handles stored down into bins of bulk dry product in center of kitchen area. REPEAT.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups displayed throughout front bar and side hall area with lip contact surfaces exposed to potential contamination.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.- Observed no manager present during the start of the inspection. At the end of the inspection management arrived.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf REPEAT- Observed milk and coffee cups stored in the front bar sink. Facility is using the sink as a dump sink. Ensure handsinks are only being used for hand washing. CDI- Items removed and EHS instructed employees to clean hand sink.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed a sanitizer bucket and spray bottle not labeled. CDI- PIC labeled items.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.- Observed berries and nuts stored on the floor in the dry storage. PIC moved items.

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 several dry wiping cloths stored on the flip top cutting board. Ensure these rags are changed out when soiled.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.- Observed several scoop handles in products stored under prep tables.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.- Observed several employee electronics stored on prep tables. 6-303.11 Intensity-Lighting - C- Observed all lights out above oven.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed employee rinse cups and attempt to dump milk down the front handsink. CDI- Employee was informed that the handsink shall only be used for handwashing. EHS suggested the handsink to be washed, rinsed and sanitized.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed stickers on several pans stored clean. CDI- Employee moved all pans to the three comp sink to be re-washed and sanitized.

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 eggs at 73F and employee stated they had been cooked at 8AM. This item did not meet the 2 hour cooling parameter. CDI- Employee voluntarily discarded the eggs.

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 REPEAT- Observed eggs cooling at 73F in a deep pan and covered. Also observed mushroom cooling at room temperature. CDI- PIC voluntarily discarded the products. PIC was advised that active cooling must begin at 135F and TCS foods must be checked to ensure they are not left out to cool at room temperature if food item has fallen below 135F.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- Observed several wet cloths stored on prep surfaces.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed flip top cutting board in need of replacing or resurfacing due to deep cuts and grooves.

4-501.114 Maintain sanitizer at correct concentrations. P. Quat sanitizer in 3 comp sink and bucket at 0 ppm. Sanitizer checked as sink was re-filled and still at 0ppm. PIC Kelly Harris to advised she will have serviced. Until service repair completed; sanitizer to mixed and prepared manually. Return visit by August 15, 2016 to check for repair. (1.5pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Cooked egg flats, provolone cheese, and cut deli turkey in prep cooler for active use. PIC advised that all were placed in prep cooler unit 45-50 minutes prior to being checked. All items removed and placed in reach in cooler for rapid cooling. See chart for temperatures and times. (1.5pts) 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 One container of cut deli ham in bottom of prep cooler date marked for 7/29/16. PIC advised that they had not used any as of today, and date indicates date that ham was sliced. CDI- PIC was advised that food item may not be stored more than 7 days as ham was at 40F. CDI- PIC voluntarily discarded. All other items marked and stored correctly. (0pts) REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Three pans of egg flats cooling on speed rack in kitchen. PIC advised that eggs are left out for one hour to cool, then cut, and placed in prep cooler for continued cooling and use. PIC advised that they all to cool until pans can be touched and food item handled. CDI- All eggs reheated and cooling process started again. PIC was advised that active cooling must begin at 135F and eggs must be checked to ensure they are not left out to cool at room temperature if food item has fallen below 135F. (.5PTS) REPEAT

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 Basket of grab and go pastries not labeled per rule. CDI- PIC was advised of labeling requirement and options. Label by or before next inspection. (0pts) REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee with longer beard actively preparing food with no beard guard on. Provide guard. (0pts)

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. One bucket of sanitizer with cloth stored in it, stored on the floor. Store off the floor should cloth be stored in sanitizer. (0pts)

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 One non food grade paint brush being used at the front service area at coffee station. Provide utensil that is smooth and easily cleanable. (opts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Milk in carafe at the self-service area measured 50 F. Milk was placed in carafe at 7:00 am observed at 11:30 am. CDI- Product was voluntarily discarded. Recommended TPHC and provided the form during inspection. Process was explained and reviewed with PIC.

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 pumpkin filling in the cooler dated 2/1/16 observed on 2/11/16. CDI- Product voluntarily discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed three bulk bins with flour and sugar not properly labeled. Ensure to properly label with product name. 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 serveral package grab-n-go cup cakes, cookies, and other pastry items not labled with the ingredients.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on counter and cart. Keep stored in sanitizer or use single use towels.