NOT JUST COFFEE DILWORTH

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 garlic aioli (9/10) and cream cheese (9/8) held past their 7-day shelf life. -CDI- PIC voluntarily discarded both items. -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 .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. -Observed boxes of single-service utensils (to-go containers/utensils) stored directly on the floor in the back hall. Raise off the ground.

4-501.11 Maintain equipment in good repair. -Observed dish machine in back kitchen room dispensing 0ppm chlorine sanitizer. No dishes were currently being washed in dish machine during inspection, and PIC stated dish machine has not yet been used today. Facility has two dish machines, and EHS observed other dish machine properly dispensing 150ppm chlorine sanitizer. -Repair dish machine.

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 tuna and cream cheese spread held past their 7-day timeframe (prep date of 3/2). -CDI- PIC voluntarily discarded the tuna and cream cheese spread. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs

3-501.19(B)(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 stamp labeled on the milk held on 4-hour TPHC. -CDI- PIC verified when milk was removed from temperature control and properly added a time stamp. Ensure all food held on TPHC is labeled with start/discard time stamp, as stated in TPHC procedures.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed soap container stored within the front handsink. Ensure no items are stored within handsink. -CDI- PIC removed soap from inside sink to make it accessible. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -P. -Observed no paper towel at handsink in back kitchen. -CDI- PIC provided paper towels.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee jackets/belongings stored among dry storage of customer food, creating potential source of contamination for food (flour bin, baked goods, canned goods). Store employee items to prevent contamination.

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at front hand sink. -CDI- PIC provided soap.

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 quiche in the lowboy with today’s date listed, yet PIC stated quiche was cooked/prepared on a past day. Observed sausage date marked with 7/1, yet EHS observed sausage currently thawing and PIC stated it was originally cooked and frozen on 7/1, then was pulled for thawing today. EHS and PIC discussed changing the current date marking system to include the original cook/preparation date, the freeze date, and then the thaw date. -CDI- PIC properly added dates to the date marks. 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice in hand sink at coffee area. CDI: Education provided, sink cleaned.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee enter kitchen with gloves, touching door then proceed to handle clean dishes without changing gloves. CDI: Food employee removed gloves.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine after running multiple cycles. PIC contacted repair company during inspection. Facility to use 3 comp sink until dish machine is repaired. VERIFICATION REQUIRED. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items being stored on shelving with food items for facility use.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in walk in cooler such as eggs, yogurt and overnight oats above 41F. Other items were 41F or below. Ambient air of unit was 38-39F. Facility shares walk in cooler with adjoining business green brothers. EHS observed green brothers walk in cooler door standing open during inspection. CDI: Items above temperature were voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf. Observed lox on menu with asterisk to reminder statement. Reminder statement does not include “items are served raw or undercooked”. CDI: PIC placed statement on menu.

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 sliced tomatoes cooling at 0.01F/min and egg patties cooling at 0.06F/min. Tomatoes were cooling inside prep top and egg patties were cooling in plastic containers covered with a lid. CDI: Tomatoes were voluntarily discarded and egg patties were placed in ice baths. 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 minor food debris in bottom of reach in freezer. Clean as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed some items inside walk in cooler above 41F such as tuna salad, cream cheese, egg patties and sliced cheese. Other items such as large block of cheese, blocks of butter and gallon of milk were at 41F or below. Facility shares walk in cooler with adjoining business, green brothers. EHS observed green brothers employees putting up a delivery and leaving their walk in cooler door open during majority of the inspection. Ambient air of walk in cooler was 39F- 41.5F. CDI: Items starting cooling down during inspection. 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-1

REPEAT 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 house made caramel being held on TPHC without a time label. CDI: Label was placed on caramel.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth sitting on counter.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed single service items being stored in back hallway.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw sausage being stored on top of pie crusts in reach in freezer. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 oat milk and 3 containers of almond milk being held on TPHC without time labels. CDI: Time labels were placed on items.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed 2 containers of room spray being stored on shelving above food. CDI: Items were relocated.

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 ceiling vents in kitchen area with dust build up. Clean as needed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed cartons of blueberries above two (2) bin of washed avocados. EHS provided establishment with WIC storage order chart. 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 one (1) block of unsalted butter covered with plastic in a pan at baking tray, date marked for date of inspection (12/13). Per conversation with food employee butter was to be left at room temperature for extended period of time to soften for baking later in the afternoon. CDI - PIC rotated butter back to WIC for corrective cooling. EHS recommends unsalted butter be placed on TPHC system (either separately or added to TPHC chart used for front of house milk) if it is to be kept at ambient temperature for longer than immediate use. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) squirt bottle of dish detergent stored on top of front area dish machine. CDI - EHS labeled detergent bottle as soap.

4-501.11 Maintain equipment in good repair. Observed kitchen under counter dish machine out of service. Front area dish machine is operating effectively and kitchen is washing and sanitizing equipment using the 3 compartment sink. Repair dish machine and/or replace it with equivalent equipment.

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 inner metallic non food contact portion of ice machine shield with minor discoloration. Clean or replace as needed.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) bottle of employee kombucha stored above raw shell eggs in WIC. CDI - PIC removed kombucha prior to employee verbal correction.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed left gender neutral restroom paper towel dispenser empty. CDI - EHS placed paper towel roll on top of dispenser from readily available supply.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cut tomato half contacting outer portion of clean and sanitized bottle in prep top. CDI - PIC separated bottle from pan containing tomato and rotated it to prep unit lower storage.

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 one (1) container of TCS food (tuna salad) in use in prep top without date mark. CDI - Employee who had recently prepared pan placed proper date mark on food item. 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 (1) container of cut cream cheese blocks in WIC date marked for 8/15. CDI - PIC voluntarily disposed of out of date food. 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 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed disclosure asterisks inconsistent with notation on menu items (printed disclosure asterisk was observed added to reminder statement, but had two asterisks.) CDI-Consumer advisory changed (EHS covered double asterisks on disclosure statement to show statement was continuation of reminder statement above). 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 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 two (2) cooling TCS food items (recently panned yogurt and repanned ricotta cheese) cooling with covered lids. Observed cooling was minimal. Other cooling items (several containers of egg bites) were open and cooling effectively. CDI - Items were opened and ventilated to improve cooling rate. EHS provided cooling charts for RTE and cooked TCS foods.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees engaged in food prep and sanitation (cleaning dishes, plating and reheating food, etc.) without proper hair restraints and wearing jewelry (watches, jeweled rings, etc.) REPEAT.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee removing recently sanitized utensils from 3 compartment sink and drying via clean cloth. CDI - EHS discussed proper drying methods with PIC; remaining utensils were allowed to air dry when being removed from sanitizer.

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 to go lids on kitchen prep shelf with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in all genders restrooms. Provide covered waste bins.

5-501.111 Keep storage areas and bins for waste in good repair. Observed cardboard dumpster with cracked and bent lid, preventing closure. Contact waste management company/landlord to repair damaged dumpster components.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC certification expired 5/18/2023. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed disclosure asterisks inconsistent with notation on menu items. Change disclosure to have one asterisk instead of two, in order to match asterisked item menus. CDI-Consumer advisory changed.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed Tylenol container and other employee medication in kitchen on storage shelving. CDI-Medications moved.

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

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed menu with FDA reminder but lacking disclosure. CDI-Disclosure was printed and posted during inspecton.

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 egg bites in walk-in cooler above 41F, with lid fastened - items were cooked and placed in cooler earlier today. CDI-No temperature change was observed after lids were removed so egg bites were placed into reach-in freezer to cool quickly before placing back into walk-in cooler.

4-501.11 Maintain equipment in good repair. Small under counter dish machine in front area is out of service until repair. Glassware is being sent back to 3 compartment sink for cleaning and sanitizing.

3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety Observed quiche in walk-in cooler above 41F. CDI-Food was unwrapped and cooled back to 41F and below.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies in kitchen area. Keep working to prevent and eliminate pests.

4-501.11 Maintain equipment in good repair. Observed minor tears in gaskets on prep unit reach-in doors.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed front of house employee wash hands at front handsink and turned off faucet without barrier. CDI-Discussed with PIC and educated employee on proper handwashing procedures to avoid recontamination.

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 quiches that were made around 9:30am this morning still at 80-91F. Food did not meet 135F to 70F parameter within 2 hours after discussion with kitchen staff. CDI-Quiches were discarded and cooling methods and times were discussed with PIC and kitchen employees. Also discussed taking temperatures and monitoring throughout cooling process.

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 quiches above 41F, cooked this morning around 9:30, and covered with plastic wrap. CDI-Quiches discarded and recommended more efficient cooling methods to PIC and kitchen employees.

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 . Top layer of smoked salmon in prep flip top was holding above 41F. Bottom layer of food product was 41F and below. Salmon is portioned into small plastic bags when placed in container for prep unit. All other foods in prep unit were 41F and below. Advised facility to grab portioned salmon from prep reach-in where temperature is cooler or place salmon unwrapped/stacked less high in a metal pan. Ensure temperatures are taken regularly. CDI-Salmon that was out of temp was discarded voluntarily due to the time smoked salmon has been holding in prep top. **Points not increased due to different unit/food product with cold holding issues.

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 . One container of cut mixed greens in walk-in without prep date. Employee who prepped food was able to prove to EHS that food was prepped on 3/4 due to other prepped foods and batches of prepped greens from same day. CDI-Greens were date marked.

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

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. A/C vent in kitchen above prep unit is leaking. There is shelving and drip pans below unit to protect food. PIC is aware of issue and has already contacted maintenance for repair. Facility awaiting repair.

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 facility does not have vomiting and diarrhea plan. CDI provided information for required development of plan.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed sanitizer dispenser not working at time of inspection sanitizer in sink at 0 ppm QAC sanitizer . CDI PIC was able to repair dispenser and proper QAC sanitizer levels reached. Changed three compartment sink sanitizer basin and spray bottles in dining area and front bar area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or below. -P Observed smoked salmon in prep unit , mixed greens, and egg bites in walk in cooler at greater than 41 degrees. CdI moved greens and egg bites to freezer and cooled to 41 degrees or less. Observed facility shares cooler with restaurant next door and door in other facility propped open . Advised that air curtains for both facilities may be needed. Technician to check on walk in cooler contacted . Alternate refrigeration to be used until repairs can be made. 3 day verification required.

3-603.11 (C ) 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 lox and smoked salmon on menu board and written menu does not have asterisk linking to consumer advisory. 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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed sausage cooling at insufficient rate to meet cooling parameter due to being covered and stacked in plastic storage container. CDI demonstrated proper cooling technique by leaving one container of sausage in container and placing one container on sheet pan. It was observed that sausage on sheet pan cooled at much faster rate while sausage in container did not cool at all. Facility to switch cooling methods.

4-501.11 Maintain equipment in good repair. Observed gaskets in prep unit and reach in freezer in need of replacement.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed avocados above ready to eat foods including pickled onions, washed citrus, yogurt and cheeses. CDI- PIC removed avocados to be immediately washed. Avocados will be washed from now on upon delivery and transferred out of original box in the same manner as citrus fruits.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1 bottle of sanitizer at front counter next to register unlabeled. CDI-PIC had bottle labeled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the product in the top part of the flip top cooler, the spring mix in the walk in cooler, and the milk in the front glass reach in cooler holding above 41F. CDI-All items were moved to the walk in cooler for rapid cooling and discussed keeping the cooler lid closed, ensuring product is not kept on the counter tops for too long, and using the second front reach in cooler to hold milk.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies/gnats in the facility around the 3-compartment sink area. Manager is working with a pest control company to eliminate the issue.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above bread. CDI-The eggs were moved to a different location.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed 0ppm of chlorine sanitizer at the back kitchen dish machine. CDI-The sanitizer was replaced with a new bottle and then the unit was primed. REPEAT.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap to the back room hand sink. The manager explained that they have switched companies for the soap and paper towels and the old company took their soap dispenser on the wall. CDI-Explained that pump soap is acceptable until a new soap dispenser can be purchased. Soap was provided.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed less than 50ppm of chlorine sanitizer at the front room dish machine. Management is going to contact their company to come out and repair the unit. CDI-The facility has a second dish machine is good working condition. They are going to use this machine until repairs have been made.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on the cutting board at the make station. CDI-The phone was removed.

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 hot pickled onions, and green beans past their time/temperature date marking requirements. CDI-All items were discarded. Observed missing date labels on the quiche and the pickled rainbow carrots. CDI-The items were dated.

4-501.11 Maintain equipment in good repair. Observed a damaged gasket to the left door on the glass reach in cooler in the front area. Have replaced.

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 goat cheese, hummus, and soy eggs past their time/temperature date marking requirements. The goat cheese and the eggs had a date of 8/2, and the hummus had a date of 7/31. CDI-The three items were promptly discarded. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of beans stored on the ground underneath the shelving. Have picked up off of the floor.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed plastic cups with no handles stored directly in the food product. Ensure scoops with handles are used if going to store in the container of dried food product. Also ensure the handle is kept out of the food product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lox, cooked eggs, milk and half and half above 41F (see temperature chart). CDI. All out of temperature items were voluntarily discarded. Full points; 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 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 goat cheese opened Friday with no date mark. Observed green tomatillos in walk in cooler with a prep date of 4/22/19. Observed container of steamed carrots with a date mark of 4/29. CDI. Goat cheese was date marked appropriately. Tomatillos and carrots were discarded. Full points; repeat.

4-501.11 Maintain equipment in good repair. Comment: Ensure the front two door low cooler is properly maintain temperature. Ambient temperature read 36F but product was temped high (see #20).

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. No PIC or certified food protection manager (CFPM) was avaliable during the inspection. Observed no active managerial control over date marking, cold holding temperatures, and proper sanitizing strengths. I will return within ten (10) days to ensure the PIC with the CFPM certificate who showed up at the end of the inspection has trained other kitchen staff so that when the PIC is not avaliable the regulations of the code being maintained.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. COMMENT: Observed open beverages in use stored at the back prep table by meat slicer. CDI. The beverages were moved to an appropriate location.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P COMMENT: Observed unwashed produce in the walk in cooler (avacados, limes and lemons) stored above ready to eat foods in the walk in cooler. CDI. Food employee moved the unwashed produce below ready to eat foods.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P In the three compartment sink, no quaternary ammonia was avaliable (0 ppm when tested). CDI. Food employee repaired the sanitizer dispenser to provide 200 PPM of quaternary ammonia.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P In small flip top reach in, observed goat cheese, marscapone, and grilled onions all above 41F (see temperature chart). CDI. The foods were placed in the flip top this morning. Food employee moved the foods to the reach in cooler to and they all cooled to 41F and 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 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 In reach in cooler, observed pickled cut kale/apple mix and pickled kale slaw with a preparation date mark of 3/1. Observed tomato soup with a prep date mark of 2/28. In the walk in cooler, observed chic peas in container in walk in cooler with prep date of 2/9; observed opened goat cheese and opened salami with no date mark. CDI. The kale slaw, kale mix, salami, tomato soup, and chic peas were voluntarily discarded. Goat cheese was verified open 3/7/19 and was date marked accordingly.

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 COMMENT: Observed time procedure for outside half and half being followed however no written procedure was avaliable.CDI. A written procedure was emailed and filled out by the PIC to keep on file.

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 salmon cooling in the top flip top unit wrapped in plastic wrap with the intention of cold holding without proper cooling (in walk in cooler, not tightly wrapped). CDI. The salmon was sliced this morning around 7 am, it was 915am when temperature was taken, therefore it still had 1 hour 45 mins to cool. The PIC immediately placed salmon to cool in the reach in cooler and was temped at 38F. Always use proper cooling methods to cool.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf 4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Thin probe thermometer was not accessible for use at the time of the inspection. Food employee provided a thick tip thermometer that was calibrated and read 45F. CDI. Near the end of the inspection, EHS observed thin tip thermometer properly calibrated at front coffee area. Thermometers shall be accessible and accurate.

3-307.11 Protect food from contamination sources not specifically noted by code. COMMENT: Observed bagged employee food being stored in the walk in cooler intermingled with fruits for the front bar. Ensure that all employee food is stored in a way that prevents any potential contamination.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. COMMENT: Observed boxed single service containers/lids boxed on floor in kitchen.

4-501.11 Maintain equipment in good repair. COMMENT: Ensure that the small flip top reach in cooler is maintaining a proper ambient temperature cool enough to maintain all temperatures in the top portion of the unit. Digital ambient thermometer read 34F. This is a precautionary measure. Continue keeping lids closed as often as possible.

3-402.12 Records, Creation, and Retention - PF Manager could not provide a written agreement or statment from the supplier stating that the salmon is aquacultured raised and pellet fed or they were frozen at the required temperatures as set out in the code. The manager contacted the supplier and she stated they were farm raised but could not instantly provide that documentation during the inspection. I will return within ten (10) days to verify compliance.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P In the reach in cooler, observed black bean mixture dated for 11/4. Observed grit cakes in the walk in cooler date marked for 11/4. Observed mixed veggies and homemade hummus dated for 11/9. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. Correctly date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI (corrected during inspection). The black bean mixture and grits were made 11/14 and were properly date marked by manager. The mixed veggies and hummus were voluntarily discarded.

3-305.11 Food Storage-Preventing Contamination from the Premises - C At the beginning of the inspection, observed bread in container on floor. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.

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 two containers of mushroom broth prepared yesterday evening still above 45 degrees. CDI Product was voluntarily discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles not labeled containing oils and aqueous solutions. Make sure to label all working containers of food once removed from original containers or prepared.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in the food establishment. Food establishment has made great strides with controlling pest control. Continue working on it. REPEAT Points not increased due to food establishment setting up SOPS for how to handle flies entering establishment.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage in reach in unit being stored directly on top of food ingredients. CDI Drink was discarded. Observed employee lunch being stored in walk in cooler stored on top of food ingredients. CDI Lunch was moved to bottom shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw shell eggs and butter cold holding on top of stove above 45 degrees. CDI Eggs were discarded and butter was placed back in walk in cooler for rapid cool down. REPEAT. Provide TPHC paperwork in email.

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 tomato bloody mary (in house made) date marked for 6/9. Observed tomato basil hummus (made in house) dated for 6/12. Observed multiple containers of pickled celery, cauliflower, onions etc date marked for 6/11 (hot brine). CDI Items were discarded. 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 brie open two days ago without a date marking. Observed crab meat without a date marking open previous day. VERIFICATION REQUIRED

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 At time of inspection observed creamer out at customer area; PIC showed where on computer screen monitor for 11 am and 3 pm; not one for afterwards. CDI Creamer was dumped; if creamer is left out after 3 pm make sure to have similar tracking system.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the food establishment. Make sure to have pest control address.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor. Make sure to keep off the floor at least 6 inches. CDI Moved off the floor. REPEAT. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed english muffins and breakfast bars being stored at front register not protected. CDI PIC pulled items from counter.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee performing food preparation not wearing a hair restraint. Make sure to wear proper hair restraints at all times.

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 utensils being stored between flip top unit and counter. Make sure to store in a clean dry place.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed one recontaminate hands by turning off faucet with bare hands. CDI by intervention and education. Employee rewashed hands using proper method.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomato in flip top measuring below 45F. CDI by voluntary discard.

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 quiche in reach in cooler with no date label. CDI by dating with proper date.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of beets stored on floor below shelving in walk in cooler. PIC stated that the beets had just arrived.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. Discussed health policy with two employees. Neither were knowledgeable about policy. Return visit required to ensure employees understand the health policy.

6-301.14 Post a handwash sign at each handsink. Observed hand sink in kitchen and in bar without signs. Left signs to be posted.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over cheeses, butter and other ready to eat foods. Rearranged so unwashed produce was on the bottom. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed poached eggs on top shelf of stand up refrigerator. PIC could not verify that these eggs reached proper cook temperature, so they were moved to the bottom shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed potatoes stacked too high in prep cooler top. Do not overfill container. Use fill line on container as a guide. Potatoes were 41F below the fill line. Reduced amount of product in container.

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 butter and brie missing dates. Dated with date opened during inspection. 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 mustard greens dated 11/22. Discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Asterisk is missing on the dishes with eggs and cold smoked salmon. Return visit required.

7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of peroxide stored above ice machine. Relocated.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one sani bucket on the floor. Moved to 3 comp sink to wash container and refilled and placed on shelving. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one damp towel on prep table. Move to sanitizer between uses.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phones and drinks throughout. Ensure these items are stored so as not to contaminate food surfaces/food.