TROPICAL BRAZILIAN BAKERY

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Employee beverages on prep tables. Move to shelf below or another approved location.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Employee properly washed hands then turned off faucet without barrier. Discussed with employee and employee to rewash hands before food prep.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at front hand sink. Soap added. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at front hand sink. Paper towels added.

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 ready to eat dough and cheesecake. Eggs moved to proper storage area. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Raw ground beef stored over raw bacon. Beef moved to proper storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Mixer blade has build up of food particles, No points deducted. 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 .

3-501.14(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 2 large containers of shredded chicken cooling on counter 30 minutes and fried eggs on prep table 1 hour above 70F. Items moved to refrigeration units to chill. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed milk, creamer, hot dogs, sausage, and cooked chicken without date marks. All products opened today and yesterday. Date marks added. TCS food items that are opened and held longer than 24 hours must be date marked. (1.5 pts) 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed chicken cooling 30 min in large covered plastic containers and fried eggs cooling in bowl on prep table. Discussed with PIC proper cooling methods to facilitate rapid cooling and leaving lids off until products reach 41F or below. Eggs placed in prep top with minimal temperature change. PIC moved eggs to freezer to reach 41F or below. 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 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris in bottom corners of reach-in and low boy units. PIC to address cleaning frequency.

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 ready-to-eat foods (cooked chicken, cooked beef, salsa, pastry dough) in reach-in cooler. -CDI- PIC corrected storage order. -REPEAT- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw chicken stored above whipped cream in reach-in cooler. -CDI- PIC corrected storage order. 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 milk at coffee station not listed on TPHC procedures. -CDI- PIC added milk to TPHC procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf -Observed no time label for milk held on TPHC. -CDI- PIC added time label for milk with start/discard time.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P -Observed employee medicine stored among customer food in dry storage. -CDI- PIC relocated employee medicine.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed wet stacking among dishes stored as clean.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P Observed employee old employee health policy agreement missing non-typhoidal salmonella. -CDI- EHS emailed PIC updated employee health policy. (1 pt) For more information on employee health policy please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a pie spatula and 3 bread molds soiled with food debris/residue while being stored as clean. -CDI- PIC placed the necessary items in the 3 compartment sink to be re washed and sanitized. REPEAT*** Due to severity of the violation, points are not escalated. (1.5 pts) 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a moth in the kitchen area. Keep premises free of pests. (0 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a plastic spoon that was soiled with food debris being stored as clean. Also observed a knife that was visibly soiled being stored directly on the dry storage shelf right above the flip top unit. -CDI- Food employee placed both utensils in the 3 compartment sink to be washed and sanitized. Due to severity, no escalation in points (1.5 pts) 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a gallon of milk and container of heavy whipping cream opened with no date mark. TCS food items that are opened and held longer than 24 hours must be date marked. (1.5 pts) 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed burger patties being stored directly on the wire shelves in the RIF. -CDI- Food employee placed patties in a container to avoid direct contact with the wire shelves. (1 pt)

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 to-go trays not inverted while being stored. -CDI- Food employee inverted the single use trays to avoid contamination. (0 pts)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw Philly meat being stored over herbs and scallions inside reach in freezer. Items were removed from hermetically sealed packaging. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple tongs and other utensils with food debris while being stored as clean. CDI: Items were rewashed during inspection. 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 .

3-501.14(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 large container of chicken cooling from last night above 41F. CDI: Item was 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed chicken cooling in a large container inside reach in cooler covered with a lid. CDI: EHS and PIC discussed cooling methods. 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 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris build up inside bottom of reach in cooler, reach in freezer, sides of prep unit and sides of fryer unit. Clean as needed

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 cracked floor tiles near 3 comp sink.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf EHS observed no time stamp for TPHC. CDI employee placed correct time stamps on TCS foods for TPHC procedure. -1.5 points

4-501.11 Maintain equipment in good repair. EHS observed broken door to bottom of flip top cooler. -.5 points 4-502.11(A) Maintain utensils in good repair. EHS observed strainers in need of being replaced and are no longer 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. EHS observed build up and stains on ceiling tiles throughout kitchen area. EHS recommends increase frequency of cleaning. -.5 points

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a tray of ground beef in RIC being stored above shredded cheese. CDI: PIC re-arranged items to proper storage order. REPEAT. Points reduced to half due to separate repeat violation on previous inspection.

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 a bowl of fried eggs being stored above 41F in prep flip top cooler. See temp chart. CDI: PIC placed in RIF to rapidly cool as they had been in unit for approx. 1 hour.

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 oranges being stored on floor next to front counter. CDI: PIC placed oranges on shelf. REPEAT 3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed a container of chicken croquettes being stored in RIC in which container was lined with a cloth towel. CDI: PIC removed cloth towel and replaced with wax paper.

4-101.17 (A) Wood and wood wicker may not be used as a food contact surface. Observed PIC using a wooden spoon to stir and cook ground beef. Replace wooden spoon with a stainless steel or approved utensil.

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 an employee beverage without a cup being stored amongst food items in RIC and another coffee cup and half eaten pastry being stored on top of equipment in kitchen. CDI: PIC removed beverages and pastry.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed 1 container and 1 package of raw chicken being stored in RIC above raw pork and raw beef. CDI: PIC re-arranged items to proper storage order. REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed 1 container and 1 package of raw chicken being stored in RIC above cooked yuca. CDI: PIC rearranged items to proper storage order.

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 a covered plastic container of sliced deli ham cooling in prep flip top cooler at a rate insufficient to reach cooling parameters. See temp chart. CDI: Ham was moved to freezer to rapidly cool.

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 oranges being stored on floor next to front counter. CDI: PIC placed oranges on shelves.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a box of single use food trays being stored on floor next to front counter. CDI: PIC placed box on counter.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a household chest freezer being used to store food outside of restroom. Replace freezer with ANSI certified or equivalent freezer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s hand bag being stored on shelf amongst clean equipment and utensils. CDI: Hand bag was relocated.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed kitchen area handsink with plastic wrap covering basin at time of inspection. PIC stated that a leak in the u bend of the handsink had been seen and was awaiting repairs. CDI - EHS removed plastic wrap from basin and used handsink. When observed, little to no leakage was noted from handsink. 6-301.14 Post a handwash sign at each handsink. Observed kitchen area handsink with no hand washing signeage. No hand washing violations were observed at time of inspection. REPEAT. EHS provided handwashing signage in English and Spanish and posted it directly at handwashing sink.

3-202.11 (F) Upon receipt, TCS food shall be free of evidence of previous temperature abuse. Pf Observed reception of two cases of raw shell eggs from a third party. Eggs were repackaged in commercial cardboard boxes specifying temperature control (stored under 45F). When asked, third party distributor stated that eggs were from a local farm (Simpson’s Eggs) but could not provide a receipt or invoice. Provider pulled eggs from a personal use, unrefrigerated truck. CDI - Eggs were immediately rotated to refrigeration. Future food supply and delivery shall include evidence of proper sourcing (invoice, receipt, etc.) and, if transporting TCS food items (washed raw eggs, meat, dairy products, etc.) will utilize proper equipment (refrigerated transport, etc) to prevent potential temperature abuse.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed one (1) package of chicken stored above packaged whole muscle steak and ground beef in RIC 2. CDI - EHS reoriented storage order of RIC to prevent potential contamination. EHS affixed storage order chart to RIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 two (2) TCS food items (open bin of hot dogs, housemade bean dip) in RIC 3 without date marking. PIC stated that these items had been prepared earlier on day of inspection. CDI - Date marks were affixed to TCS food items. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed fly trap cage stored on solid shelving at 3 compartment sink. Multiple insects (two wasps, several gnats) were observed in the contained glue trap portion of the device. Remove and dispose of trapped and dead insects. Note: At time of inspection, insect trap was positioned such that no dead insects or insect fragments could fall into clean equipment. EHS recommends facility lower mechanical insect device such that there is reduced chance of contamination (lower elevation, above trash or doorways, etc.)

3-302.15 Wash fruits and vegetables prior to use. Observed PIC placing oranges into juicer for preparation of orange juice for customer. When observed, oranges were still in cardboard boxes. PIC stated that oranges were washed prior to use. EHS observed some oranges in one of the boxes at register area with dust and debris still on their surface. CDI - EHS pulled oranges requiring additional washing to kitchen area prep to receive effective corrective washing. Facility is advised to fully and effectively wash fruits and vegetables prior to use, and to store washed fruits and vegetables in properly sanitized containers (as opposed to unwashed original packaging)

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee wiping food container to be used for recently prepared food item (sliced cheese) with paper towel. Items was observed air drying prior to usage.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed two (2) bins of single service forks at customer self service table with exposed food contacts. CDI - EHS removed articles to a paper plate, grabbed by the handle, and inverted into storage to prevent potential contamination.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed kitchen area hand sink’s paper towel dispenser not dispensing paper towel. CDI - PIC provided roll of readily available paper towels and placed them at the adjacent prep table. 6-301.14 Post a handwash sign at each handsink. Observed kitchen area handsink with no hand washing signeage. No hand washing violations were observed at time of inspection. EHS provided handwashing signage in English and Spanish

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed (1) package of raw bacon stored above ready to eat cheeses and milk within RIC 1. CDI - EHS and PIC discussed proper storage of raw animal foods and ready to eat foods. PIC reorganized storage of the RIC. EHS provided Reach in storage order guide. REPEAT No escalation in point deduction due to noted improvement in storage conditions from previous inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC operating with nor effective hair restraint.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop stored in cooked chicken mix in RIC 2 with handle contacting food. CDI - Scoop was removed from chicken mix and rotated to warewashing area for corrective cleaning and sanitizing. 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 scoop stored in flour with handle contacting flour surface. CDI - Scoop was elevated out to prevent potential contamination.

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 one (1) stack of paper plates stored at customer self service area with exposed food contact surfaces. CDI - EHS reoriented single service articles to prevent potential contamination.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed frying pains stored at oven shelving stored on top of cardboard sheets. Remove cardboard and replace with non absorbent material, such as foil or plastic sheeting.

2-301.12 (C) ) To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. Observed employee effectively wash hands at front area handsink, but turn off faucet with bare hands. CDI - EHS coached employee on proper hand washing procedure and observed effective corrective handwashing.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw sausage stored above ready-to-eat food in reach in cooler 1. Observed PIC's personal pork chops stored above ready-to-eat food in reach in cooler 3. CDI - Reach in cooler 1 storage order was rearranged to prevent potential contamination. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed frozen raw beef patty stored outside of it box in reach in freezer. CDI - PIC moved patty back to its container in reach in freezer.

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 bacon, lettuce, fried eggs, and block mozzarella stored on prep top at 45F, 45F, 44F, and 43F, respectively. PIC verified that these items had been set on the prep top for the lunch service less than 4 hours prior. CDI - Items were rotated to the reach in freezer for corrective cooling.

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 raw chicken cooling from prep in reach in cooler 2 in a container with the lid on. CDI - PIC removed lid to better allow chicken to cool. REPEAT No escalation in point deduction due to noted improvement from previous inspection

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed no thermometer available at time of inspection. PIC elaborated that his thermometer had been left in his jacket, which was being laundered off site at the time of the inspection. Verification will occur no later than 09/30/2022.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed approximately three (3) wet wiping cloths throughout the kitchen and register area sitting on prep surfaces. CDI - PIC removed items from prep surfaces to soiled linen storage. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open at time of the inspection. CDI I doors were closed prior to returning to interior premises.

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 soil accumulation on walls and floors of kitchen area, most notably under fixtures such as prep tables, fryers and ovens. Clean as necessary to preclude accumulation of soils.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinsing wiping cloth inside of hand sink. CDI - Hand sink was cleaned. Discussion had to not use hand sink for any other option other than hand washing. - REPEAT - 1 -

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed food items held on TPHC without times written down. CDI - Times were marked. PIC knew when items were placed into TPHC. - 1.5 -

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 cooked eggs cooling covered inside of prep unit. CDI - Items uncovered and moved to RIC for cooling. - 0.5 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths hung over splash guards at hand sink. CDI - Items moved to sanitizer container. - 0 -

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety. Observed no CFPM on site during inspection. Observed priority violation during inspection. - 1 -

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM on site during inspection. - REPEAT- 1 -

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomit and diarrheal plan available at facility during inspection. CDI by education. PIC was emailed 2017 food code documents. - 0 -

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed tongs stored in hand sink. CDI - tongs removed. Maintain access to hand sinks at all times. - 0 -

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw sausage and raw ground beef stored above ready to eat food items in reach in cooler. CDI - Storage order rearranged. Reach in cooler storage posters given to PIC to post. - REPEAT - 3 -

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed few cases of drinks and container of sugar stored on floor. CDI - PIC picked items off of floor. - 0 -

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present at time of inspection that is a CFPM. Repeat violation.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Food employee observed donning new gloves after leaving the kitchen and coming back and attempting to handle food with no in between hand-washing. CDI. Employee washed hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Pooled eggs observed over various RTE foods in large reach-in cooler. CDI. Rearranged.

3-307.11 Protect food from contamination sources not specifically noted by code. Reach-in freezer observed in dining room observed unlocked. Locked by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes are being stacked together wet.

4-501.11 Maintain equipment in good repair. Flip top cooler (did not contain TCS food at time of inspection observed not functioning). Repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no persons with CFPM certification during inspection. - REPEAT - 2 -

2-103.11 (M) Person in Charge-Duties - PF Observed overall lack of control in food safety including cold holding, TPHC procedures, employee health, and date marking. A VR will occur by 8/19/2021 to ensure training/education has been conducted. 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed employee unable to answer questions regarding employee health policy. A VR will occur by 8/19/2021 to ensure employees are knowledgeable about employee health policy. - 1.5 -

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front hand sink. CDI - Paper towels provided. - 1 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dishes at clean dish rack with food debris and flour present. CDI - dishes moved to 3 comp sink to be W/R/S. - 0 -

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 cooked chicken and cooked beef cooling in deep containers in reach in cooler. Items dropped 0F in 30 minutes. CDI - PIC spread items onto thin sheet pans and placed back into reach in cooler to help facilitate cooling. Items properly cooling by end of inspection. - 1.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham, tomato, egg, milk, butter, liquid egg, and cheese in prep unit holding between 50-55F. Ambient temperature of unit at 52F. CDI - All items moved to reach in cooler to be rapidly cooled. Any items present in prep unit for over 4 hours was voluntarily discarded. Do not use unit until repaired. A VR will occur no later than 8/19/2021 to ensure unit has been repaired. - 1.5 -

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 ham, cheese, bologna, tomato, liquid egg, and cooked egg present in reach in cooler and prep units without dates marked. PIC noted items were prepared yesterday. CDI - Dates marked. - REPEAT - 3 -

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf PIC unable to locate TPHC procedures. Observed food items held past 4 hour time marking. PIC noted they keep items after the 4 hour time frame has passed. CDI - All items voluntarily discarded. A VR will occur by 8/19/2021 to ensure TPHC procedures have been located, and that TPHC procedures are being followed. - 1 - * PIC states owner knows where the forms are but he does not.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked chicken and beef cooling in deep containers in reach in cooler. CDI - items spread onto thin sheet pan to facilitate cooling. - 0.5 -

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer in facility. A VR will occur by 8/19/2021 to ensure thermometer has been purchased. - 0.5 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored outside of sanitizer container. - REPEAT - 0.5 -

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 stored with handle touching food items in prep top. CDI - Scoop removed. - 0 -

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer test strips in facility. A VR will occur no later than 8/19/2021 to ensure test strips have been purchased. - 0.5 -

2-102.12 Certified Food Protection Manager - C. Observed no certified food protection available on site during inspection. REPEAT - 2 points

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal employee water bottle with screw top cap sitting on in use food prep surface in back of house. Personal drinks in use in the kitchen must have a lid and straw and be stored away from food and food contact surfaces. - 0 points

5-202.12 Provide at least 100F water at handsinks. -Pf. Observed no hot water available at hand sink in restroom. PIC noted that the vanity and sink were newly installed and the plumber is due to finish the water supply today. Return Visit required. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed used wiping cloths laying on and chemical spray bottles hanging on hand sink in front area. CDI - items removed. Do not use the hand sink for purposes other than hand washing. Do not hang chemicals on the hand sink. Do not place wiping cloths on the hand sink. - 1 point

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken stored directly above cheese pastries and tomatoes in upright unit. CDI - PIC relocated chicken to bottom shelf. Do not store raw animal foods above other foods in refrigerators. REPEAT 3-304.15 (A) Gloves, Use Limitation - P. Observed prep employee handle trash then rinse gloves in hand sink before returning to job duties. CDI - EHS directed PIC to have employee remove and discard soiled gloves, wash hands, and don new gloves. Gloves changed and hands washed. Do not wash soiled gloves. Once gloves are dirty they must be removed and thrown away- hands must be washed before new gloves are put on. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed open packages of cheese rolls in bottom of upright with product spilling out of packages and piling up on unclean interior bottom of the reach in. CDI - PIC discarded. Store food in packages or in clean containers to prevent contamination. - 3 points

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 multiple multi-day TCS foods in prep cooler and upright coolers in back of house with no date marking including deli meats, cheeses, sliced tomatoes, prepared meat fillings, prepared meat coxinahas, and more. All TCS foods which are opened or prepared and kept longer than 24 hours must have a date mark present. Return Visit required. - 1.5 points

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of alcohol based disinfectant cleaner with no identification. CDI-PIC labeled. Label all containers of chemicals. - 0 points

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cases of oranges from previous days delivery stored on floor in back area. Store all food at least 6 inches off of the floor to prevent contamination. - 0 points

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee serving food items and preparing fresh squeezed juice in front area wearing watch and other items on wrist. Remove watches and other items from wrist when handling food. - 0 points

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple soiled wiping cloths laying on equipment surfaces and hand sinks basins in both front and back areas. Once a wiping cloth has been used it must be kept in sanitizer if it will be used again or it can be placed into a soiled linen container to be laundered. - 0 points

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed excessive multi-day accumulation of waste and debris outside back area of facility. Remove items to dumpster and clean area to prevent pests. REPEAT - .5 points

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. REPEAT VIOLATION

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef mixture stored over ready to eat items in the reach in cooler. Items reorganized.

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 eggs cooling in reach in right at 2 hours above 70F. CDI: Eggs rapidly cooled to below 70F in reach in freezer. Eggs continued to cool in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk in pastry case above 41F. CDI: Milk relocated to reach in cooler.

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 eggs cooling in deep container, stacked closely together. CDI: Eggs moved to freezer for cooling.

4-501.11 Maintain equipment in good repair. Observed split gasket on reach in freezer.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed large accumulation of trash/waste behind facility. Ensure more frequent trips are made to the dumpster. EHS suggested using lidded cans that will be easier to collect waste and then putting them on the cart to walk it to the dumpster.

2-102.12 Certified Food Protection Manager - C No Certified Food Protection Manager onsite during inspection. Repeat violation.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf A few bottles of cleaning products observed stored inside front handsink. CDI. Bottles removed and education provided.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Chlorine sanitizer observed in three compartment sink below 50 ppm. CDI. Solution remade properly.

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. A few utensils observed with handles directly in food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes on drainboard observed being stacked wet.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Test strips for sanitizer observed expired. EHS will return no later than 2/20/2020 to verify strips have been obtained.

2-102.12 Certified Food Protection Manager - C No one present at time of inspection with CFPM certificate.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple dishes and utensils observed with greasy residue. Juicer needs more frequent cleaning. CDI. Items cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ham in flip top and butter on prep counter found above 41F. CDI. Foods were moved to cooler to rapidly cool.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Chicken mixture, sliced cream cheese, cooked beef empanadas, and a sausage and cheddar pastry found with no date marking. CDI. Foods dated properly.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Multiple bottles of unknown liquids as well as a bottle of condensed milk found with no labeling.

4-502.11(A) Maintain utensils in good repair. Several utensils observed with melted or damaged handles. Throw away utensils once damaged.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Equipment needs more frequent cleaning. Sides of multiple pieces of equipment, specifically inside of cold hold units and near fryer observed with food debris.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have managers ANSI food safety certification.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above sliced ham and cheese in a reach in cooler and raw beef stored above cooked chicken filled empanadas in another reach in cooler. CDI- storage rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods cold holding above 41F in reach in cooler (see chart). Observed one reach in cooler with an ambient air temperature of 47F after several minutes of monitoring. VR required to ensure compliance.

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 empanadas cooling in a covered container in a reach in cooler at 61F at 4:45PM stay at 61F at 5:15PM. CDI- product relocated to reach in freezer with lid removed to cool faster. EHS will make a return visit to determine if facility needs more cooling/holding equipment.

3-302.15 Wash fruits and vegetables prior to use. PIC indicated oranges that are used for juicing are not rinsed/washed prior to cutting.

4-501.11 Maintain equipment in good repair. Observed a reach in cooler with an ambient air temperature of 47F after several minutes of monitoring. Ensure equipment can keep foods at 41F and below.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on clean equipment storage shelving. Points not escalated as improvements have been made to cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed the front handsink draining slowly after each use.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC without ANSI accredited food certification. Repeat. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed no active control over TPHC, employee health, cooling procedures, and maintaining clean utensils.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC stated they have a signed policy but it is not in facility. PIC was unable to state major illnesses and symptoms and has not educated employees except when lost policy was orginally signed. CDI provided EHP posters. Verification required.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee drink personal drink and clean then return to food prep without washing hands. CDI hands washed. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employee wash hands while wearing gloves and dry them off and continue food prep. CDI gloves discarded and hands washed.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee slice bread for sandwich with bare hands and employee touch brazilian cheese with bare hands. CDI items discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed back handsink without paper towels. CDI paper towels provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed knife and food inside of handsink. CDI items moved.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed parmesean cheese with green and black debris and yogurt that was covered with green and white debris. CDI items discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw egg mix above RTE food, raw ground beef on top of raw bread, and raw beef empanadas above RTE food. CDI items relocated. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee use gloves to drink from a cup and handle dishes and return to food prep. CDI gloves changed and hands washed. Gloves are meant for one use only

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer, glassware, utensils, bowls, oily bead pans and other multi use containers soiled with debris and stacked on clean rack. CDI items moved to sink for cleaning. Repeat.

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 shredded chicken from the evening before that was stored in reach in at 54F. PIC stated after chicken prepared it is placed in deep covered plastic container. CDI product discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed facility with food products at 42-45F and other items above 45F. CDI items above 45F discarded. Ensure foods are held ar 41F or below. Repeat.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sliced mortadella, sliced cheese, heavy cream, pasteurized egg whites and ham chub that was not dated. CDI items dated. Repeat.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written procedures and no time stamps for items held on time. CDI time stamp recorded and written procedures provided. Repeat. Verification required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed shredded chicken in covered deep plastic container from day before, chicken empanadas, beef empanadas, and ham and cheese empanada mix that was cooling and stacked and covered in plastic containers. CDI items discarded or uncovered and placed in reach in cooler and freezer to facilitate cooling.

4-501.11 Maintain equipment in good repair. Observed gaskets that were split and in need of repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in freezer, undersides of mixers, racks, and hood in need of cleaning. Repeat.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed toilet and sink in bathroom in need of cleaning.

6-502.12 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 walls behind prep areas and warewashing area in need of cleaning. Repeat.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have managers ANSI food safety certification.

6-301.14 Post a handwash sign at each handsink. Observed 2 handsinks without signage posted notifying employees to wash their hands. EHS provided signs today.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed deli slicer stored clean with visible food debris on the back side of the slicer blade. CDI- item was recleaned during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tamales cold holding above 45F in a display cooler. These items were transferred to a reach in cooler for cooling/holding. EHS instructed PIC not to store tamales in this cooler until it can maintain TCS foods at 45F or below.

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 2 container of cooked and diced chicken without datemarks and an opened ham chub without a datemark. CDI- products were dated appropriately.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf PIC indicated he is using TPHC for items such as cheese and meat filled empanadas. None of these items were marked to indicate a begin or end time and the operator did not have a written TPHC procedure. CDI- timestamp added to products, EHS helped PIC fill out written time procedures.

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 facility selling pumpkin pie filling that is packaged in the facility without any labeling information. This item is stored in a drink cooler that is customer self-service. CDI- items were transferred to a cooler behind the counter so customers cannot obtain the product themselves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on outside of dough mixing machine, on prep. counter legs in kitchen, and on clean equipment storage shelving.

5-205.15 Maintain a plumbing system in good repair. Observed a clogged hand sink at the front of the facility.

6-502.12 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 debris accumulation on the walls behind preparation tables in the kitchen.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. -2- REPEAT

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the handsink near the 3-comp sink. -0-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed PIC not able to provide written procedure today for TPHC. CDI - PIC filled out form with EHS and posted times at the front counter hot unit. -1- REPEAT

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 curtain shield the area under the prep table. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. Facility has 210 days from permit issuance to obtain certification. REPEAT -0-

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands and turn off faucet without using a barrier. 2-301.14 Wash hands after activities that contaminate them. -P Observed cashier go from handling money to handling food without handwashing. PIC stated he thought gloves were sufficient. Wash hands before placing gloves on hands. -4- REPEAT

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed lettuce that has wilted and spoiled in use in the reach in cooler. CDI - PIC voluntarily discarded. -1-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed time procedure being used without written procedure in the facility. CDI - PIC had friend print procedure and filled it in. Keep it in the facility for the inspection. -0-

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed bug spray under the handsink for residential use. CDI - PIC voluntarily discarded. -0-

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no hot holding thermometer installed or inserted in the front counter hot holding unit. VR no later than 08/25/2017. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on reused plastic containers for icing and other pastry items, located under the prep table nearest the 3-comp sink. 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 no labels on grab and go containers of sweet bread. CDI - PIC using paper labels. REPEAT -1-

6-202.13 Properly locate mechanical insect control devices. Observed fly strips hanging over prep tables and cutting boards in the kitchen. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed in-use tongs stored on the Ansul fires suppression system. 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed lip area on plastic cups exposed. -0-

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 hood system. -.5- REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed water damaged ceiling tiles in the dining room. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. Facility has 210 days from issuance of permit to obtain certification. -0-

2-301.14 Wash hands after activities that contaminate them. -P Observed food employees handling money and then resume food service without removing gloves, washing hands and putting on new gloves. Observed food employee changing from cleaning tasks to cooking without handwashing. CDI - Hands washed. -2-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee preparing steak sandwiches for to-go order without using a barrier against bare hand contact. CDI - PIC educated and food prepared again without bare hand contact. -1.5-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cleaning bottles and wiping cloths blocking front handsink and dumped coffee blocking rear handsink. CDI - Handsinks cleaned and cleaning supplies moved. -0-

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 cooked ground beef and chicken in the reach in cooler from 1-2 days prior without date marking. CDI - Date marking placed on food. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled oils at the cook line. Label these with the common name of the food. 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 no labels on baked breads and cakes for grab-n-go. CDI - Breads and cakes moved behind the counter. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed juice boxes stored directly on the floor near the restroom and bread stored in grocery bags in the kitchen. -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee plating food without wearing hair restraint. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on and under the cook line. Observed wiping cloth at the waist of cook. Keep these in sanitizer between uses. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed uncut tomatoes in use. PIC states he washed them prior to cutting them. Permit condition states "ALL PRODUCE TO BE USED IN THE FACILITY SHALL BE PURCHASED FULLY PREPARED; PREWASHED; AND READY FOR USE IN THE FINAL FOOD PRODUCT." -0-

4-501.11 Maintain equipment in good repair. Observed the following items are non-compliant in accordance with the transitional permit: 1. REPAIR REACH IN GASKET ON COOLER DOOR TO THE RIGHT 2. TIGHTEN FRON CABINET KNOBS 3. REPLACE DAMAGED CEILIG TILES IN THE DINING ROOM AND DOWN THE HALL TO THE BATHROOM 4. REPLACE ABSORBENT CEILING TILES IN THE RESTROOM. ALL ITEMS MUST BE BROUGHT INTO COMPLIANCE PRIOR TO THE END OF DAY ON 10/01/2017 OR THE TRANSITIONAL PERMIT WILL EXPIRE. TRANSITIONAL PERMITS MAY NETHER BE EXTENDED NOR RENEWED. -0-

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 handles of cooking equipment, shelving and tables. -0-

5-205.15 Maintain a plumbing system in good repair. Observed no faucet installed at the 3-comp sink. PIC demonstrated unscrewing the pre-rinse nozzle and using the straight hose to fill the 3-comp without cross-contamination. -0-

6-101.11 Surface Characteristics-Indoor Areas - C Floors, walls and ceilings shall be nonabsorbent over food prep areas and in toilet rooms. Observed absorbent ceiling tiles over the juicer and in the restroom. -0-