LA UNICA SUPERCENTER PRODUCE AND JUICE BAR

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed utensils stored as clean in a container that had debris and residue on the bottom, touching the food contact portion of the utensils. CDI Items and container returned to dish area for re wash. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed container of milk opened with no date mark, opened yesterday. CDI PIC 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several insects flying and a sticky trap located on countertop with live insects adhered to trap.

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 several spoons stored so that spoon was exposed in up position with handle not available to extract spoon.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No chlorine test strips. VR - Verification required within 10 days that establishment acquires chlorine test strips.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean walls in walk-in cooler.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin inside the women's restroom. Obtain a covered waste bin for the proper disposal of sanitary napkins.repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the ambient air temp of the single make table in the facility temping above 41F (see temp chart). EHS observed the only TCS food items stored in this cold holding unit were 2 cans of reddi-whip. Everything cold holding in the lowboy attached to this make table were also non-TCS food items. PIC voluntarily discarded both cans of reddi-whip, as they had been stored in there for over 24 hours, and PIC contacted her boss so he could contact repairman to get the make table checked out. VERIFICATION REQUIRED to ensure facility is in compliance. **Note: All other TCS food items cold holding in the CH display case were temping at 41F or below (see temp chart). 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 all TCS food items and other cut fruits stored inside the cold holding display case, date-marked with a prep date of 5/4 and a discard date of 5/11. CDI: PIC removed all date labels from the TCS food items in this unit and created new labels with the correct discard date of 5/10. 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 numerous fruit flies throughout this facility. PIC stated they have a pest control company who comes to service them twice a week. Increase cleaning frequency.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 50lb bag of unwashed carrots, large box of unwashed sweet potatoes, and a milk crate all stored directly on the floor inside the produce WIC. CDI: PIC moved all food items off of the floor to prevent contamination. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed digital thermometer of the ambient air temp attached on the exterior surface of the make table not functioning. Observed ambient air temp of the make table temping above 41F. PIC contacted her boss to have a repairman come out to check on the unit. Repair make table.

5-205.15 Maintain a plumbing system in good repair. Observed heavy water leak under the 2-compartment sink, when EHS was checking hot water temp at this sink. EHS noticed that the PVC piping was not fully attached under the 2-compartment sink basins, therefore creating the heavy water leak onto the floor. PIC contacted her boss to have a repairman come to check this out.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin inside the women's restroom. Obtain a covered waste bin for the proper disposal of sanitary napkins.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed loose produce and trash bags stored on the floors around the dumpsters, surrounded by large pile of flying insects. Dumpsters were not full. Keep waste stored inside the waste containers.

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 a damaged section of the FRP strip on the wall by the produce WIC door. Replace or repair FRP strip. 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 heavy black buildup and residue accumulating on the ceiling inside the WIC. Observed heavy buildup on the vents inside the WIC. Increase cleaning frequency.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the establishment during the time of the inspection, and arrived towards the end of the EHS typing report. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two stainless steel strainers with visible food debris stored in the clean utensils containers. CDI: Strainers were moved to 3-comp sink to be properly washed, rinsed, and sanitized. REPEAT VIOLATION. Note: Points deducted but not doubled since only two strainers had visible debris. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked corn sitting in a rice cooker that was turned off. PIC stated that she cooks corn fresh daily every morning, keeps it hot above 135 degrees F, and that leftover corn is discarded every night. CDI: PIC discarded corn. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several bags of produce stored on the floor of the WIC. Observed loose produce spread across the floor of the WIC. Keep all food above 6 inches from the floor. Note: Points not deducted since a core item and not a repeat violation from the previous inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed several stainless steel strainers stored as clean with visible food debris present. Also observed blender with visible food debris inside. Per PIC and staff present, the blender has not been used for today’s services. Utensils should be thoroughly cleaned at 3-compartment sink before being stored when not in use. CDI - PIC moved all utensils to 3-compartment sink located in the produce preparation room behind the produce WIC to be cleaned. ***Ensure all dishes are washed at this 3 compartment sink and not at 2 compartment sink in produce stand. -1.5- 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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P. Observed small prep unit unable to maintain products < 41 F. Also observed several TCS applicable foods (cut fruit cups) registering between 43-45 F degrees inside display case since previous day. Refer to temperature observation chart. CDI - All TCS applicable foods voluntarily discarded and work order for repairs to prep unit submitted by PIC. Staff instructed to discontinue use of refrigeration until it is repaired and maintaining < 41 F degrees. VERIFICATION REQUIRED. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed three spray bottles containing cleaning agents and one bottle of bleach stored above and alongside foods inside of the produce walk-in cooler. PIC advised that the items below and surrounding are not for resale and are being prepared for discard. EHS educated PIC and staff about designating storage for chemicals away from foods and foodservice items. CDI - All chemical cleaning agents removed. -2-

5-501.17 Provide a covered waste bin in female restrooms. Observed uncovered waste receptacles inside the female restroom. -0-

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 damaged walls adjacent to door inside of the produce walk-in cooler. Repair. -0-

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 and food employee not able to properly demonstrate knowledge of all 6 foodborne diseases. Outdated guidance was posted throughout. CDI - EHS educated PIC on foodborne disease prevention and provided additional information posters and advised to review with all employees. -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed case of raw shelled eggs stored over packaged fresh cheese, whole watermelons, cactus and sacks of potatos on shelving unit inside of dairy/produce the walk-in cooler. No physical evidence of contamination observed. CDI - PIC removed eggs to prevent cross-contamination. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed unidentifiable chemical spray bottles. PIC confirmed agents as windex and degreaser. CDI - Spray bottles labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed spray bottle containing windex stored on prep counter along side foods. CDI - Spray bottle removed. -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present at juice bar during inspection. Recommend intervention from PCO. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed case of corn stored directly on floor inside of the walk-in cooler. CDI - PIC relocated case to shelving unit. -0-

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 heavily soiled wiping cloth on prep table. -0-

3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed food debris on knife stored at ledge of prep top. Utensil had not been used for today’s services. CDI - Knife removed to be W/R/S. -0-

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 packaged single service trays used for produce stored inside of can wash. CDI - PIC removed to dry storage area. 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 small single service to-go containers faced up under prep table shelving space. CDI - Containers inverted. -0.5-

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed broken down cardboard boxes left on floor outside at back dock station. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed facility’s sliding door left open. -0-

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 heavy damage to door frame at dairy/produce walk-in cooler. Repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black build-up on ceiling and walls inside of dairy/produce walk-in cooler, most notably at condenser vents. Also observed cleaning needed on floors inside of dairy/produce WI cooler. -0-

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal foods stored with and above retail foods inside of the dairy/produce walk-in cooler. CDI - Personal foods voluntarily discarded by PIC. -0-

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 no disposable towels or hand soap available at hand washing sink. CDI, soap and disposable towels supplied.

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 cut melon prepared yesterday morning according to staff not date marked and open container of milk not date marked. CDI, foods 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 .

4-205.10 Ensure equipment other than toasters, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed blender intended for “household use only” being used in facility per staff.

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf - Observed employee unable to wash hands at hand sink in produce service area due to water being too hot because cold water was not functioning at hand sink. Employee went to another permitted area in facility to wash hands. Repair cold water at sink so that water is not too hot to properly was hands. - VR -Verification required within 10 days. 6-301.14 Post a handwash sign at each handsink. - Observed handsink in produce service area and produce preparation room lacking required signage. - CDI - EHS provided signs to PIC. PIC posted signs.

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 juicer with visible food debris on it. Per PIC, juicer has not been used today. Clean juicer at least every 4 hours when used. Juicer should be cleaned before being stored when not in use. Also observed multiple date mark stickers on containers used to store watermelon. Ensure stickers are fully removed during the cleaning process. Containers should only have one sticker for date mark labels at a time. - CDI - PIC moved juicer to 3 compartment sink located in the produce preparation room behind the produce WIC to be cleaned. Ensure all dishes are washed at this 3 compartment sink and not at 2 compartment sink in produce stand.

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 individually packaged containers of sliced watermelon and cantaloupe lacking a date mark. Also observed cooked corn and opened milk jug lacking a date mark. - CDI - PIC dated all items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - Observed sliced watermelon only cool 1F over an hour period. Watermelon was stored in a display cooler in a tightly covered container. Cooling of TCS items should occur in the produce WIC. - CDI - PIC uncovered watermelon and moved to the produce WIC to quickly cool.

2-102.11 Demonstration - C PIC shall demonstrate knowledge by being a certified food protection manager. PIC present during inspection was not a certified food protection manager per food code. PIC shall hold a certification by an accredited program as specified by 2-102.12. PIC with required certification shall be present during all hours of operation.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw quail eggs stored above RTE foods (e.g. milk containers, whipped cream, and cheese) in prep unit. CDI-Eggs voluntarily discarded. Observed raw shelled eggs in produce walk-in cooler stored above tomatoes. CDI-PIC rearranged storage order so that eggs were stored below RTE foods. Storage posters provided to PIC.

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 freshly squeezed watermelon (ice and watermelon only per food employee) stored in reach-in cooler without date mark label. Food employee stated the watermelon juice was prepared on Tuesday (07/20) and the juice bar was closed on Wednesday (07/21). Facility opens at 12:00 pm. CDI-Employee was allowed to backdate watermelon and EHS explained the maximum hold time is 7-days. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a pot of cooked corn dated 07/14. Per food employee, the label on the outside of the lid was not changed to show the accurate date of 07/20. CDI-Product was voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed raw shelled quail eggs which are served raw with freshly squeezed orange juice. Food employee explained that the raw quail eggs blended with the orange juice in a designated blender. EHS did not observe a menu providing a consumer advisory notice for the consumption of raw quail eggs. CDI-PIC stated they will no longer sell the product. EHS explained if they wish to continue to offering the product they will need to post a consumer advisory notice as well as develop a written procedure for use and cleaning of the designated blender. PIC and staff stated this is a new item they recently started offering.

4-301.12 Manual Warewashing, Sink Compartment Requirements - PF Observed produce and juice bar prep and service areas without a 3-compartment sink. Food employee stated she cleans and sanitizes all items in the produce/juice bar area. The area is only supplied with a 2-compartment sink with one drainboard. PIC stated the produce and juice bar area in the front of the store is where all washing, rinsing, and sanitizing is done for the produce and juice bar. PIC showed EHS all areas of operation for the produce and juice bar, and EHS did not observe a 3-compartment sink. EHS explained to PIC that before a 2-compartment sink can be used the permit holder shall have its use approved through a variance request and review. EHS emailed PIC the information needed to submit paperwork to the state for the 2-compartment sink variance. Verification visit no later than 07/29 to confirm paperwork has been completed and submitted to the state. EHS educated PIC on their current options with the 2-compartment sink which includes having all utensils and equipment cleaned and sanitized in one of the other permitted 3-compartment sinks in the building or utilizing one of the three SOPs provided via email.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed date mark label residue on the outside of several containers and lids stored clean. EHS did not observe the containers or lids in contact with food contact surfaces. Completely remove all labels and residue prior to washing, rinse, sanitizing.

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 accumulation of food debris on exposed floors and flooring under equipment/shelving. Increase cleaning frequency to avoid build up. General comment: Food employee stated when she arrived at 12 pm to open juice bar she noticed the display case and prep unit were turned off. EHS observed employee discarding food and beverages (e.g. quail eggs, milk, whipped cream, and almond milk) stored in both units as he arrived for inspection (12:25 pm). Employee stated she will not use display case until thoroughly cleaned. EHS measured an ambient temperature of 34F shortly after starting inspection after resetting power switch.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee quickly wash hands and recontaminate hands. EHS explained correct hand washing procedure to employee. CDI, employee re-washed hands.

Repeat: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed whole corn on cob hot holding below 135F. CDI, voluntary discard by PIC.

4-502.13 Single-use and single-service articles may not be reused. Observed single service plastic cups being used for orange juicer. Employee states plastic cup is used to collect excess orange juice that drips down from juicer. CDI, voluntary discard by PIC.

6-301.11 Provide soap for hand washing at each handsink. -Pf Observed no soap at hand wash sink in back prep room. CDI, soap dispenser refilled.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed boiled corn hot holding below 135F. CDI, voluntary discard by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cantaloupe cold holding above 41F. PIC states that cantaloupe is prep and cooled in cold holding unit, then moved to display. EHS explained unit not meant to cool. Walk in cooler shall be used to cool melon before placing in display. PIC states cantaloupe prepared 3 days ago. CDI, voluntary discard by PIC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels to the hand sink in the back room. CDI-Paper towels were provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed an onion/pork mix stored on the counter above 41F. CDI-The mix was discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probed thermometer. CDI-A thin probed thermometer was provided.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a couple of bagged single use lids stored underneath the hand wash sink in the back room. CDI-The lids were moved to a different location.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed apron stored across juice bar handsink. CDI - EHS removed apron from handsink. REPEAT.

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 in sugar and ice with handle stored in food product.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cleaned dishes in the back produce handsink. Repeat. CDI. Dishes were moved from the handsink to the three comp sink to be cleaned.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer over 200PPM on test strip. Provide sanitizer at correct concentrations, diluting as required. CDI. The chlorine sanitizer was remade to 200PPM. Repeat.

4-501.11 Maintain equipment in good repair. COMMENT: Obtain new gasket for reach in freezer lid.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Chlorine test strips not available for use during the inspection. Obtain chlorine test strips from supplier or other means. I will return within ten (10) days to verify compliance of this violation.

6-501.18 Cleaning of Plumbing Fixtures - C 6-202.14 Toilet Rooms, Enclosed - C Both restrooms are in need of deep cleaning. Observed heavy debris on toilet seats and plumbing pipes. Observed women's restroom without proper closure. A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.

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. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are 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. Clean the floors and the walls in the back prep room as they are heavily soiled. Replace the light bulbs that are out making for very low lighting. Smooth back prep sink/three comp sink back area floor as they are unsmooth. Repeat.

2-102.12 Certified Food Protection Manager - C At the time of the inspection, no certified food protection manager (CFPM) was present. Discussed the need for a CFPM and classes they can take that are ANSI approved. PIC (person in charge) shall demonstrate knowledge by being a certified food protection manager.

6-301.14 Handwashing Signage - C 5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF No handwash sign at back handwash sink in the prep room. Items inside juice bar handwash sink. Post a handwash sign at each handsink. Maintain access to handsinks. Handsinks may only be used for handwashing. CDI (corrected during inspection). Handwash sign was provided to post at the back handwash sink. Items removed from front handsink.

7-204.11 Sanitizers, Criteria-Chemicals - P 7-102.11 Common Name-Working Containers - PF Observed chlorine sanitizer over 200PPM on test strip. Provide sanitizer at correct concentrations, diluting as required. CDI. The chlorine sanitizer was remade to 200PPM. Chlorine sanitizer labeled incorrectly. Label working containers of toxic materials such as cleaners and sanitizers. CDI. Sanitizer properly labeled.

6-202.13 Insect Control Devices, Design and Installation - C 6-501.111 Controlling Pests - PF Observed roach bait trap on prep table. Insect control devices shall be installed so that they do not contaminate food or equipment. The roach bait trap shall be moved. Observed several fruit flies in back prep room. Insects shall be controlled to prevent their premises at the establishment. I will return within ten (10) days to verify compliance of this violation.

4-205.10 Food Equipment, Certification and Classification - C COMMENT: Chest freezer looks to be domestic. This needs to be verified by the PIC. If it is non commercial it shall not be used as it stores PHF foods. Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.

4-302.14 Sanitizing Solutions, Testing Devices - PF 4-501.14 Warewashing Equipment, Cleaning Frequency - C Chlorine test strips not available for use during the inspection. Obtain chlorine test strips from supplier or other means. I will return within ten (10) days to verify compliance of this violation. Provide a test kit that accurately measures sanitizer concentrations. Observed food debris buildup in prep sink. The compartments of sinks, basins, or other receptacles used for washing and rinsing equipments, utensils or food, or raw foods, or laundering wiping cloths; and drain boards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and at least every 24 hours.

6-501.12 Cleaning, Frequency and Restrictions - C 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Clean the floors and the walls in the back prep room as they are heavily soiled. Replace the light bulbs that are out making for very low lighting. Maintain physical facilities in good repair and clean.

6-301.11 Provide soap for handwashing at each handsink. -Pf There was no soap at the handwash sink. cdi- supplied durinig inspection. 5-202.12 Provide at least 100F water at handsinks. -Pf Observed no hot water at the restroom handsink that customers and employees use. VR within 10 days.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed milk choc. mix and sugar in containers that had no labels- labeled during inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee handling food with a watch on and a hard to clean ring.p

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. Scoop in chili powder had no handle- removed and discarded today.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed the chest freezer is for household use only.

4-204.120 Equipment Compartments, Drainage - C Observed ice in an undrained cooler today.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed lids to both dumpsters open today with trash on the ground around them. Recommend getting more dumpsters or increasing the pick up frequency.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw shell eggs stored over milk today- eggs moved to the bottom shelf to correct.

4-702.11 Before Use After Cleaning - P Observed dishes airdrying in the produce stand today. Staff stated they wash dishes in the 2 comp. sink with soap and water and then rinse without sanitizing. Dishes santized during inspection to correct. In the future, all dishes must be taken the approved 3 comp. sink to be washed, rinsed, and then santiized before airdrying.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut watermelone and cut cantalope holding at >45F today- discarded during inspection to correct. Get display unit repaired before using again.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cut cantalope in the closed display case not date marked and it was cut 2 days ago- back dated to correct. Observed cut watermelon and cantalope in the customer self service unit given 13 days before expiration- products discarded due to temperature but these can only have 7 days after cutting if stored at 41F or less and only 4 days after cutting if stored between 41-45F.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of sanitizer that was not labeled and staff thought it was water. Labeled during inspection to correct.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in the produce stand. Do not leave food debris and rags in sink overnight. Contact pest control.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet soiled wiping clothes in the prep sink- stored in santiizer when not in use or put into a dirty linen recepticle.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a chest freezer that is for household use only.

Observed no certified food protection manager onsite today. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.

Observed raw shell eggs stored over water and milk today- eggs moved to the bottom shelf to correct. 3-302.11(A) Separate the different types of raw animal foods. -P

Observed chlorine sanitizer at >200ppm today. Remixed with staff so that it was at 50-200ppm. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P

Observed no thermometer onsite for use. VR within 10 days. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf

Observed forks and spoons stored for customer use with the food side facing up. Keep the handle side facing up so that customers do not contaminate the mouth/food contact part. 4-904.11 Display and handle single-use and single-service articles to prevent contamination.

Observed the crock pot used for corn is designed for household use only- replace with a commercial crock pot. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.

Observed peeling paint in the walk in cooler. 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.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food proteciton manager certification. Facilty is within initial grace period allowed to obtain certification. Handout left with PIC containing infromation on courses.

6-301.14 Post a handwash sign at each handsink. No handwashing signs in restrooms. CDI - Adhesive handsouts left with PIC to post. Improvement from last inspection.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in spray bottle is testing at 10ppm or less. CDI - Remade solution at correct concentration.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Santizer spray bottle not labeled. CDI - Labeled during the inspection.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Produce department does not have test strips to test chlorine sanitizer. VR - Will returen within 10 dayes to verify correction.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from gasket of low prep cooler at juice bar.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has proof of food protection manager certification. Facilty has 210 days from the date the permit was issued to comply.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility could no produce a copy of the health policy and had limited knowledge. CDI - Electronic copy sent to PIC to reviewn with staff and post.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink stored on food prep counter at juice bar. CDI - Drink relocated.

6-301.14 Post a handwash sign at each handsink. No hand washing sign at hand sink in prep area or in restrooms. CDI - Adhesive sign handouts left with facility to post.