ROOTS CAFE

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed both food employees actively engaged in food prep wash their hands at the handsinks then turn faucets off without using a protective barrier. CDI: PIC educated both employees and they re-washed their hands.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed containers of unwashed strawberries and cherry tomatoes stored above various RTE food items stored inside the RIC. CDI: Storage order was corrected to prevent contamination. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points today since previous inspection was for two separate violations for storage order. EHS provided PICs with storage order handout to use as a visual aid. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pan of cut lettuce and pan of mixed greens cold holding above 41F in cooler drawers of make table 1. PIC stated they recently had had these drawers opened to complete an order. After inactivity, EHS observed both pans of cut lettuce and mixed greens had not changed in temp. CDI: PIC moved both pans into the freezer to rapidly cool back down to 41F. Observed pan of grilled chicken cold holding in the flip top portion of make table 2 above 41F. EHS noticed this pan was filled above the fill line, but grilled chicken stored near the bottom of the pan were also temping above 41F. PIC stated they had not prepared this today, it was panned out yesterday around 3:00PM, was kept in this unit overnight, and facility does not conduct temperature checks; length of time the grilled chicken has been in the temperature danger zone is unknown. All other TCS food items in this unit were cold holding at proper temps. CDI: PIC voluntarily discarded pan of grilled chicken. Observed opened container of half and half cold holding in small RIC 3 at the coffee station above 41F. All other TCS food items cold holding at proper temps. Employees stated they did not use the half and half recently, and PIC stated milks are not placed on TPHC today (only utilized during busy weekends). CDI: PIC voluntarily discarded half and half. Observed opened container of heavy whipping cream cold holding above 41F, stored inside the small RIC 4. PIC stated this was also not used recently. No other TCS food items stored inside this cold holding unit. CDI: PIC voluntarily discarded heavy whipping cream. REPEAT VIOLATION. EHS advised PICs to conduct daily temperature checks for all cold holding units. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed pan of hummus missing date label and stored inside make table 1. CDI: PIC voluntarily discarded. Observed pan of cooked quiche date marked as 5/02, stored inside the RIC. PIC stated this food item is cooked then frozen, then thawed prior to serving. PIC stated 5/02 was the date of prep, and was thawed this past sunday (5/10). CDI: PIC created second date label to depict the "clock start" time. REPEAT VIOLATION. *Note: Facility has been out for date-marking violations for previous four consecutive routine inspections, today marking the fifth. EHS implementing a Risk Control Plan for PICs and employees to follow to ensure facility understands all date-marking rules and gains long-term compliance. 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 .

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 Observed one food employee with gloved hands take soiled pans to the 3-compartment sink, spray the pans down using the spray nozzle, then return to the make line with the same pair of single-use gloves to start building an order. All other employees were observed to be properly washing their hands. CDI: Employee was stopped and educated and employee re-washed hands properly, donned on a new pair of gloves, and food was discarded.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign posted at the handsink next to the 3-compartment sink. CDI: EHS provided PIC with two handwashing signs to post up.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed pan of smoked salmon stored behind pan of sliced tomatoes and a pan of shredded cheese, in the top portion of make table 1. CDI: PIC had food employee correct the storage order to prevent contamination. REPEAT VIOLATION. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed 2 cases of unwashed cucumbers stored above a hotel pan of grilled chicken breasts and two bustubs full of cooked hash. Ensure all RTE foods are stored above any unwashed produce to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a pan of house-made pickled onions cold holding above 41F inside make table 1. All other TCS food items in this unit were temping at 41F or below. CDI: Food employee moved pickled onions into the freezer to rapidly cool down. Observed a pan of grilled chicken breast cold holding above 41F inside make table 2. Food employee stated he had just refilled this pan, and EHS observed all other TCS food items in this unit were temping at 41F or below. CDI: Food employee moved grilled chicken into the freezer to rapidly cool down. Observed all cartons of whole milk and half and half cold holding above 41F inside the small reach-in cooler at the coffee station. Food employee stated they have been constantly opening and closing the unit, but EHS observed there was a large gap in between the gasket and the reach-in cooler door; ambient air temp of the unit was 56F. All milks and half and half were date labeled with an opened date of today's date, so PIC moved all cartons into a different lowboy cooler. PIC contacted repairman to check on the unit, and advised if milks staying at proper temps from constant opening and closing, milks may need to be held on TPHC. EHS provided PIC with TPHC form if facility chooses to switch to holding their milks on time. Facility not to hold any TCS food items inside this small reach-in cooler until repairs have been made. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed a deli container of house-made tomato curry sauce dated 8/13, stored inside the lowboy of make table 1. Observed two cambros of cooked meatballs dated 9/03, stored inside the same unit. CDI: Food employee voluntarily discarded both TCS food items since they had surpassed the 7-day window. Observed a large bag of cut romaine lettuce that bore no date label, stored inside the stacking reach-in cooler next to the make line. Food employee stated they prepared this earlier this morning. CDI: Food employee created date label with today's date. REPEAT VIOLATION. *Note: Facility has been out of compliance for same date-marking violation for previous consecutive three inspections (3/13/25, 10/04/24, 3/26/24). If observed as a repeat violation during next routine inspection, then EHS will implement a Risk Control Plan for facility to gain long-term compliance. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed missing asterisk for the following menu items that are served raw or undercooked from their Breakfast and Brunch menu: Tostada (easy egg), the Bronx (add an egg), Croissant de Blanc (add egg). VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.

4-501.11 Maintain equipment in good repair. Observed handsink next to the 3-compartment sink in need of re-caulking. Re-caulk handsink. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting points today since different piece of equipment was observed during today's inspection.

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 soiled gaskets in cold holding units throughout the facility. Increase cleaning frequency to keep gaskets in good working order.

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 oil buildup on the ceiling above the flattop grill. Increase cleaning frequency. 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 floor tiles underneath the handsink next to the 3-compartment sink. Observed an opened square of the ceiling tile above the dish machine. Repair above mentioned items to ensure floors and ceilings are smooth and easily cleanable. REPEAT VIOLATION.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed lox stored in prep top behind shred cheese so that it is possible when taken out for service it could drip into cheese. CDI Order switched, lox up front. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cooked zucchini with date marking of 3/5 and pastrami with date mark of 3/15. CDI zucchini was voluntarily discarded and date mark was corrected to include date of prep and date of pull from freezer (3/13). Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

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 bubbling and peeling paint on ceiling and vents. Repair.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed staff member wash hands and turn faucet off with bare hands. Advised that clean hands must not touch faucet but that clean paper towel must be used to turn faucet off. CDI - Advised staff member to re-wash hands and to turn off faucet with clean paper towel, which he did. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed guacamole at 46F, potato latkes at 44-48F. Both items voluntarily discarded. Unsure of why items were out of temperature, make sure that they are not placed out of temperature on a counter, etc. and that they maintain 41F or below. Repeat violation. 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 pinto beans at 34F with no date label on container. Pinto beans voluntarily discarded. Observed grits with 09/27/24 date on them, which makes them out of date. Grits voluntarily discarded. Observed unknown cheese in container with no label or date on it. Cheese voluntarily discarded. CDI by voluntarily discarding. Repeat violation. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some items that were seasonings, etc. with no label on them. Repeat violation. Need to label all items not in their original labeled packaging. Repeat violation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet utensils stacked on shelf for re-use. Assure that all utensils are thoroughly air dried prior to stacking.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed scarred cutting boards in kitchen. Replace as needed and/or have re-surfaced to be smooth and easy to clean.

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 storage shelves and containers for utensils, some shelves, with sticky residue. Have these cleaned more frequently to prevent build-up. Repeat violation

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust on some kitchen and bathroom vents. Need to clean these more frequently to prevent build-up of dust, etc

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee wash hands, turn faucet off with bare hands and then dry hands. Hands were recontaminated by turning off faucet without a barrier. CDI-EHS educated employees on proper handwashing techniques and employees properly washed hands. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in prep unit holding above 41F. For the prep top, closed for 10 minutes and all items began to rapidly cool. Going forward due to proximity to heat sources the prep top needs to remain closed. Chickpea salad and ricotta cheese holding above 41F, PIC stated it had been set out for a short period of time during a busy time. Ambient in RIC part of prep unit holding below 41F. Chickpea salad began to rapidly cool, ricotta cheese voluntarily discarded. Cut lettuce and potato balls holding above 41F. New bag had been placed on top of container not in, placed lettuce in container and placed in RIC. Potato balls holding above 41F and increased over 10 min. Ambient holding above 41F. Potato balls voluntarily discarded. Do not use drawers until repairman looks at them. VR required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed opened cream cheese in RIC with no date mark and employees did not know when item was opened. CDI 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a few containers of spices with no label.

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. Front of equipment, reach in coolers, especially handles are tacky and have visible residue. Clean more frequently.

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

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed tomatoes stored over RTE pastries. Ensure unwashed produce is stored below RTE foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed TCS foods in prep top cooler in cold holding above 41F. Reference temperature chart. CDI-PIC voluntarily discarded TCS foods that were above 41F. TPHC will be used until unit can properly cold hold at 41F or below.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed household pesticides in storage area. CDI-PIC voluntarily discarded household pesticides.

6-501.115 Live animals may not be allowed on the premises of a food establishment unless otherwise allowed in the NC Food Code per 6-501.115 (B) and (C ). -Pf Observed two dogs allowed inside establishment during inspection. CDI-Pets were removed from establishment.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees lacking hair restraints and beard guards. Utilize hair restraints and beard guards.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean knives stored in a container soiled with food debris. Observed a homemade fruit fly trap stored over clean dishes and utensils CDI-PIC moved utensils and container to be W/R/S. PIC voluntarily discarded trap.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-use cups stored in a container soiled with food debris. Increase cleaning frequency.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grease and dust buildup on walls and ceiling surrounding cooking equipment. Increase cleaning frequency in these areas. Points not escalated due to improvements in cleanliness of floors noted on previous inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed unsalted butter held at room temperature with intended use of customer service. Unsalted butter must be temperature controlled or placed on TPHC (time as a public health control). - CDI - Education provided. TPHC form provided to PIC; unsalted butter placed on time. - NOTE: No point deduction due to low risk associated with unsalted butter; all other TCS items cold held properly. Point deduction will occur at next inspection if issue persists. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf - Observed consumer advisory statement lacking disclosure. - CDI - PIC updated consumer advisory to include disclosure statement.

6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT - Observed live insect in back of house. Contact licensed pest control operator to treat for pests. - NOTE: PIC stated pest control operator treats facility every 2 weeks.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - REPEAT - Observed multiple employees lacking hair restraints. Utilize hair restraints.

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

2-103.11(E) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed delivery of TCS foods occur during inspection. No person in establishment verified delivery temperatures of TCS food items were below 41f. CDI by education of PIC regarding requirement that delivery temperatures must be monitored to ensure food is received proper temperatures. EHS directed PIC to verify temperatures. Temperatures verified.

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 plastic food containers holding cooked turkey at 50f and cooked chorizo at 49f. Both containers held above chill line on flip top cooler - food not down into cold holding wells. All other TCS foods in cold holding devices found to be holding at proper temperatures. CDI - chorizo discarded - sausage relocated to reach in to chill back to 41f. REPEAT - points reduced to half as significant improvement in cold holding noted - all cold holding units operating properly and all other TCS foods at 41f or lower.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed two unlabeled spray bottles holding chemicals. CDI - PIC identified one as sanitizer and labeled, other in back of house discarded. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed employee personal Zantac medication on shelf immediately adjacent to food contact items and above food pass through area. CDI - relocated 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. Observed container of Spectracide Home Barrier Bug Stop insecticide in establishment. This pesticide is not approved for use in the food handling establishment. CDI - removed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some small flies around dish machine area. Contact PCO for service. N

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed establishment is using 5 gallon blue Lowes bucket for storage of food items including cold brew coffee. This manufacturer makes blue buckets that are made of food grade materials and buckets that are not made of food grade materials. Ensure buckets which are in direct contact with food are approved for use with food.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed bar employee with very long hair preparing beverages / serving food. Hair is in pony tail, however, this is not effective for the length of hair. (See #49).

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed various soiled wiping cloths laying on equipment surfaces in back of house. No sanitizer solution prepared/available for use with the wiping cloths. Employee made sanitizer solution in bucket during inspection .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed quat test strips water damaged - not functional. Provide test strips for testing quat sanitizer. Verification required within 10 days.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on some kitchen equipment including convection oven. Observed employee long hair on non-food contact surface / rim of ice machine at bar. REPEAT

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed missing shielding on ceiling light fixture in back of house area. Glass bulbs exposed over food/utensil storage. Ensure glass bulbs are shielded or shatter resistant. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items including mints, beverages, cell phones, chargers, speakers, etc, mixed with restaurant items in back of house. Separate employee items from restaurant items.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed sanitizer at the dish machine reading 0ppm chlorine. CDI: Unit was emptied, refilled, and line was primed. Dish machine ran correctly rest of inspection.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed quinoa from 1 hr and 45 min prior cooling in reach in cooler at 96F. CDI: Quinoa voluntarily discarded. Facility is prohibited from cooling, per permit conditions.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 quinoa hot holding at 87F. CDI: Product was voluntarily discarded.

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 small 2 door reach in cooler holding all items above 41F. CDI: All TCS items were voluntarily discarded. Facility will use other coolers for cold storage until this one can be repaired. Observed bar milk cooler holding items above 41F. CDI: All items from over night were voluntarily discarded. Items from this morning were relocated to another cooler. Facility turns over milk frequently due to a very busy coffee bar. Some items were gone through by end of inspection. Observed items in prep top cooler holding above 41F. Cooler was working properly but items were all double panned/held in a hotel pan and then smaller containers. CDI: All product voluntarily discarded. Observed cooked eggs holding above 41F. CDI: Eggs voluntarily discarded. EHS provided PIC with a copy of the TPHC form for use if they choose to hold eggs out of refrigeration. REPEAT VIOLATION

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date mark on ready to eat smoked salmon. CDI: Product dated for 2 days ago when it was opened. Observed no date on hot pickled onions. CDI: Product dated for yesterday when it was made. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cheese based dill spread from 3/20 and cooked brussel sprouts from 3/21. CDI: Items voluntarily discarded. Observed cooked beets with a date mark of 3/23. PIC stated that he pulled them from the freezer on 3/29 to thaw. CDI: Product dated for 3/29. REPEAT VIOLATION

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for cold smoked salmon. CDI: Consumer advisory added to menu during inspection.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed quinoa cooling in reach in cooler while tightly covered. Facility does not have any cooling equipment on site and per permit is not permitted to cool food items. CDI: Quinoa was voluntarily discarded. 3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf 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 quinoa cooling while tightly covered in reach in cooler. CDI: Quinoa voluntarily discarded. REPEAT VIOLATION Continued violation of permit conditions will result in permit action.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-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 thermometer that PIC was using was off by -4F when calibrated in ice water. CDI: Facility began using the second thermometer on site which was accurate.

4-501.11 Maintain equipment in good repair. Observed gaskets on tall 2 door reach in, cooler drawer, and reach in of prep top damaged and in need of replacing.

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 gaskets on reach in doors with food debris and build up. Ensure more frequent cleaning.

3-202.11 Temperature - P,PF Observed grits that were possibly delivered out of temperature to the facility around 1:30pm this afternoon. There were hot holding issues and cooling method issues during the inspection, which could be from delivery of product from earlier today. No receiving temperature was seen today during this visit however temperature logs need to be created to verify product is received at correct temperatures. A follow up visit will be made to ensure this has been created. REPEAT.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed below 50ppm of QUAT sanitizer at the 3-compartment sink. The QUAT sanitizer must range between 150-400ppm. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE SANITIZER HAS CORRECT CONCENTRATIONS.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grits hot holding below 135F in the warmer. CDI-The grits were discarded. *Grits were delivered from the commissary around 1:30pm, it is possible that the product arrived out of temperature. Ensure employees are checking temperatures with thermometers during delivery.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food items holding above 41F in the top portion of the flip top cooler. CDI-The manager had stated that items were out on the counter while cleaning. The unit itself is holding product at correct temperatures. Discussed ensuring product does not go above 41F when having out on the counter tops. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed incorrect date labels on food items in the main flip top cooler. The food items had today's date but were cooked/prepped the day before. CDI-Explained to the manager that the prep date or cook date is what we must have written on the food items. The items were correctly date marked. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed grits cooling tightly wrapped in the tall reach in cooler. CDI-The grits were portioned and placed into ice baths. *The permit states that food product is prohibited from cooling due to lack of cold holding space. Discontinue operations.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed an expired servesafe certificate from the manager. The certification expired in May of 2020. Since COVID-19, no certified food protection manager classes have been available. Points not taken due to this issue.

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 not wearing gloves while making a sandwich. CDI-The employee stopped, discarded the sandwich, washed hands and donned clean gloves.

3-202.11 Temperature - P,PF Observed food items that were above 41F in the reach in coolers. It was found that the product was delivered this morning from their commissary. Did not receive an actual delivery temperature of the product. The coolers themselves are holding product at the required temperatures. Ensure food temperatures are maintained during delivery from the commissary. CDI-The food was kept due to the food items being onsite for less than 4 hours. They were unwrapped to allow for quick cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken and lettuce cold holding above 41F. CDI-The two items were moved to be quickly cooled to 41F or below. Cold holding issues are seen to be from improper cold holding during delivery.

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 incorrectly dated food items in the 2-door reach in coolers. CDI-The items were back dated. *Ensure the commissary is properly date marking the foods. Ensure they date the product with the day it is cooked.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed a sink faucet that is too large for the 3-compartment sink. It does not properly fit to fill the middle compartment. Have replaced with a proper sized faucet. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in the cutting boards. Have resurfaced or replaced. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the lid grooves of the ice machine. Have cleaned.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a package of raw sausage stored above ready to eat foods in the small flip top cooler. CDI-The sausage was moved to a different location.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed about 50ppm of QUAT sanitizer coming out of the pump at the 3-compartment sink. The pump is not able to adequately pull the sanitizer through the hose. Pressure in the hose is being lost. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE PUMP SYSTEM IS WORKING PROPERLY. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed soup hot holding in the hot well below 135F. The employee immediately removed the soup from the hot holding well and put on the burner to reheat before temperatures could be taken. The temperature of the soup was at 117F when placed onto the burner. CDI-The soup was reheated to about 182F. Ensure that product is fully reheated prior to placing into the hot holding well.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cables stored along side clean equipment. CDI-The cables were moved to a different location.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food splatter on the outsides of the large prep cooler. Have cleaned.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food/drinks stored intermingled with facility food in the tall reach in cooler in the back room and the small prep flip top cooler. CDI-Both items were removed. *Have the personal food labeled, stored on a bottom shelf and away from facility food, if going to store in a refrigerator.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed three compartment sink dispenser producing sanitizer at a concentration of 0 ppm QAC, as well as a sanitizer spray bottle at less than 50 ppm QAC. CDI: PIC adjusted feeding tube attached to sink and after adjustment, sink produced sanitizer at 200 ppm QAC. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in small low boy unit beneath expo window holding between 51F and 56F. Observed all TCS foods in back sliding glass door unit holding between 47F and 49F. All out of temperature TCS foods were voluntarily discarded by PIC. VERIFICATION REQUIRED to determine long term compliance. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pickled cabbage with a date of 05/15 in flip top unit. CDI: Cabbage voluntarily discarded.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in sliding glass display unit. Ambient air temperature was 46F, and electronic display thermometer showed 36F.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open bottle of gatorade stored above packaged beverages for restaurant. CDI: Beverage discarded.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine producing a 0 ppm chlorine residual during inspection. PIC made call for maintainence during inspection. EcoLab rep arrived on site for repairs during inspection and after maintainence, machine produced a 100 ppm chlorine residual.

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 facility cooling grits and tomato hash from breakfast in the reach in unit in front of house. Grits were over 80F more than 2 hours after cooling began. Facility should not be attempting to cool any hot or prepared foods. CDI: Grits and tomato hash voluntarily discarded. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pinto beans and gnocci hot holding below 135F. CDI: Both items reheated to 165F on hot plates and returned to hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in flip top unit (salmon patties, sliced meat, etc) holding above 45F. PIC stated that the items had been in the unit all morning. CDI: Out of temperature TCS foods were voluntarily discarded. REPEAT.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory using an asterisk that is also used to denote gluten free items and where a protein may be added. Update advisory to ensure that the disclosure marking is unique to the consumer advisory and eliminate ambiguity. Additionally, the reminder text is missing verbage linking the disclosure symbol to the text at the bottom of the menu. VERIFICATION REQUIRED within 10 days to determine 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 grits, tomato hash, and soup cooling in the front of house reach in. CDI: Breakfast products voluntarily discarded and soup sent to commissary kitchen for cooling. REPEAT. Note: Per the establishment's permit conditions, all food items prepared at the establishment shall be pre-cooked; cooling hot foods is not approved at this establishment.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic container wet nested on rack above the heating equipment. CDI: Containers unstacked to facilitate air drying.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups displayed at bar area with lip contact surface exposed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed partially cooked beef kabobs stored above ready to eat food products. Observed ready to eat food products stored on top of raw eggs. Corrected during the inspection, ready to eat items on eggs moved, beef kabobs moved to a location below ready to eat items.

3-401.14 (D) -P Raw animal foods that are cooked using a non-continous cooking process shall be prior to sale or service, cooked using a process that heats all parts of the food to a temperature and for a time as specivied under 3-401.11. Per staff in the establishment the beef in the beel bowl is partially cooked at their commissary kitchen and then offered under cooked at this establishment. Animal foods that are partially cooked and then cooled shall be cooked to the required final cooking temperature and cannot not be served undercooked. Verification Required. Staff advised they will no longer off the menu item under cooked. Note: Per the establishment's permit conditions, all food items prepared at the establishment shall be pre-cooked. Discontinue cooking raw animals foods

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed potato hash at 48 F in the display cooler. After 30 minutes the temperature was still at 48 F. The product had been removed from the refrigerator to stock the serving line. The refrigerator in the storage room is not designed to cool foods. Please have your commissary kitchen pre-portion the hash for you into smaller containers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed milk in a container near the front door at 53 F. Maintain this product at 45 F or below. Product discarded. During the last inspection, the inspector provided a Time as a Public Health control document.

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 one product date labeled for 5/25/18 and still in use. Product discarded. Observed several items prepared yesterday with no date, products discarded or labeled. Ensure preparation dates provided by the commissary kitchen are used to ensure TCS food items are not used for more than 7 days.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed beef bowl not properly labeled with an asterisk to the foodnote. Note: Per the establishment's permit conditions, all food items prepared at the establishment shall be pre-cooked. Discontinue cooking raw animals foods. 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 seared veggie burgers being cooled in a display cooler. Note: Per the establishment's permit conditions, all food items prepared at the establishment shall be pre-cooked, cooling hot foods is not approved at this establishment. Observed potato hash at 48 F being cooled in a deep covered container. Product returned to commissary kitchen for cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a container of oil and a container of honey with no label. Products labeled during the inspection. 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 bottles on tea at grab and go display cooler with no labeling. Products placed in bar cooler for holding.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed staff in need of hats and beard guards in the kitchen. Ensure sure staff are wearing these while preparing food.

4-501.12 Cutting Surfaces - C Observed the cutting board at the large flip top unit with a surface that is no longer cleanable. Replace or repair the equipment.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed the test strips used wet and damaged. Provide test strips for the dish machine sanitizer. Verification Required.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P. Observed the can wash spigot with non backflow prevention. Pressurized hose is being used. Install a backflow preventer on to the spigot. Verification Required.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the restroom. Provide a covered waste bin.

6-201.11 Floors, Walls and Ceilings-Cleanability - C Observed the kitchen floor with chipping paint. Repair the floor.

4-204.11 Ventilation Hood Systems, Drip Prevention - C. Observed an unapproved hood installed above a single frying pan unit. Grease residue collecting on the ceiling above the pan frying area. Note: Per the establishment's permit conditions, all food items prepared at the establishment shall be pre-cooked and reheated in the convection oven.

2-101.11 PIC shall be present during all hours of operation. -PF- Observed PIC not present during the inspection. PIC is the only manager with a certification in food protection managers course. PIC arrived 15 minutes after the inspection started. CDI- PIC was informed a manger certified in a food protection managers course must be present during all hours of operation.

2-301.14 Wash hands before donning gloves and between gloves uses. -P- Observed an employee enter the kitchen and don gloves without a hand wash. Employee stated he just left the restroom. CDI- Before the employee completed any tasks the EHS informed him to wash his hands and then don gloves. After instruction EHS observed proper hand washing.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed an employee rinse a spoon off in the kitchen hand sink. Also observed a green scrub stored in the hand sink. CDI- Item was removed from the handsink and EHS informed PIC only hand washing may occur at the handsink. The handsink is not used for utensil washing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed three spoons stored clean with minor food debris on them. CDI- Items moved to three comp sink. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed dish machine at 0 ppm Cl. PIC stated the machine must have not been primed this morning. CDI- After PIC primed the machine EHS observed the concentration at 100 ppm Cl.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- REPEAT- Observed two containers of feta dated for 11/28/17. CDI- Item was discarded since it was past seven days of preparation. NOTE: Points not increased since there is an improvement noted from last inspection report. NOTE: TCS items may only be kept for four days at 45-42F and for only seven days at or below 41F. Day of preparation is day one.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf- Observed milk being placed on time without any written procedures. CDI- EHS provided PIC with proper documentation.

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 hash at 54F and cooked veggie at 63F attempting to be cooled however tightly covered. CDI- Items were uncovered to quickly cool. EHS observed both items below 45F at the end of the inspection.

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

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Certification was not available on site. Advised PIC to obtain a copy for this location.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed utensils in hand sink in kitchen. Keep this area clear for hand washing only.

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 items not date marked and others with incorrect date marks. I.e. chicken salad, brie, goat balls and goat cheese, lettuce/greens. Return visit required to ensure correct date marking is in place. 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 yogurt dressing dated 6/20 - discarded as it's beyond 7 days.

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 Packaged granola was missing ingredients/allergens and it and all other goods packaged by Roots are missing quanity (or weight) of product and place of business. Granola was removed from display until allergen information could be provided on package. Return visit required to ensure labeling is correct.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed canned sodas on the floor in the storage room. Move everything off the floor at least 6 inches.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned, air drying utensils stored on table which butts up against the hand sink and the soiled drainboard of 3 comp sink. Install splashguards if you wish to continue this process.