SUNFLOUR BAKING COMPANY BALLANTYNE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed cooked onions and cooked egg patties in make unit above 41F. PIC stated facility has had issues with maintaining items cold during service. EHS observed some items stored above fill line, plastic containers being used, and gap in make unit. EHS provided education. PIC unaware how long eggs and onions were above 41F. CDI - PIC voluntarily discarded items. (3)REPEAT. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed wiping cloths stored in sanitizer in main kitchen at 0ppm. EHS observed sanitizer dispenser dispensing at correct concentration of 200ppm. CDI - PIC removed sanitizer from use to later replace with sanitizer at correct concentration. (0)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed black cutting board scored with deep incisions and observed cutting board peeling around edge of cutting board. CDI - PIC voluntarily discarded cutting board. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed cooked onions, cut lettuce, and cooked onions in make unit above 41F. PIC stated items have been in unit over night. PIC unaware of duration TCS foods were above 41F. CDI - PIC voluntarily discarded items. (1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf EHS observed ham and provolone croissants in display case held on time. PIC stated employees are trained on when to discard items, however, do not place time stamps to monitor time held. EHS advised time stamps must be placed to indicate when the food is to be discarded. CDI - PIC placed time stamp. (0)

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 EHS observed sliced turkey and sliced ham cooling on sheet pans in WIC tightly covered with plastic wrap. EHS observed tuna salad in make unit cooling from prep prior to inspection. After thirty minutes, no temperature change was observed and EHS advised changing methods. CDI - PIC reduced amount of sliced meat on sheet pans and left uncovered to quickly cool. Tuna salad was removed from make unit and placed spread on sheet pan in WIC to quickly cool. REPEAT. (0.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility operating without a CFPM. (0) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed eggs stored in WIC above 41F (see temp chart). These eggs were taken from WIC this morning at 8:00am per PIC; the eggs were then cut into squares and placed into plastic containers, covered, then placed in WIC. PIC stated they were placed in WIC at 8:30am. EHS observed eggs above 41F at 1:18pm. CDI - PIC voluntarily discarded eggs due to missing cooling window. (1.5) For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed eggs portioned and prepared at ambient temperature cooling in WIC covered with tight fitting lids in containers. EHS observed eggs outside of cooling window during inspection. EHS recommended to vent containers or leave food that is actively cooling uncovered to allow for quick cooling then covering for storage once cooling has been completed. CDI - PIC voluntarily discarded eggs. (0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths being stored on hand sink. CDI - Food employee removed wiping cloths. (0.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk in front RIC above 41F. CDI- PIC relocates milks to WIC for rapid cooling and lowers temperature on RIC, which rapidly returns to 40F. (-1.5) 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of cutting boards on clean dish rack. (-.05)

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug on right-side dumpster. PIC should contact the property manager and/or waste management company to request a new drain plug be installed at the earliest opportunity. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 cutting boards stained orange by citrus fruit zesting. CDI- PIC excludes cutting boards from clean dish supply for resurfacing. -0 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

6-501.12 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 WIC with food debris on ground. -0.

6-303.11 Provide required lighting intensity. Observed lighting in walk in freezer to be .4 foot candles. PIC confirms a work order for bulb replacement has been made. -0

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked on shelf while still wet. Also, utensils (scoops/spoons) stored in container while wet. Allow pans and utensils to dry prior to stacking or placing in storage. EHS recommends pyramid stacking to allow containers to dry. - 0.5 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few stacked food containers with residue from date marking stickers. CDI-PIC placed items in dish area to be rewashed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a few items past discard date due to improper date marking. Sliced melons and liquid eggs were date marked for 8 days. 7 days were being added past prep date instead of 6 days (prep date counting as day 1). Discussed date marking procedures with PIC. All other products were properly date marked. CDI-PIC discarded items past discard date. 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 drink pitcher as well as ice in the front hand sink. CDI-PIC removed items from hand sink.

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 whole milk and heavy cream without a date label in the walk in cooler. PIC stated items were opened yesterday. CDI-PIC dated items with yesterdays date. 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 liquid eggs in walk in cooler without a date mark. PIC discarded liquid eggs due to not knowing the opening date.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 50ppm quat sanitizer at in use sanitizer bucket near espresso machine. CDI-PIC adjusted concentration to 100ppm quat sanitizer.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of debris on gaskets throughout facility. -REPEAT VIOLATION-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed all items in prep cooler and low boy out of cold holding temperature such as tuna salad, chicken salad, egg salad, and black beans. Internal thermometer reading of prep cooler and low boy read 48F. PIC provided a temperature log of the cooler which was last temped at 5am this morning with a temperature of 40F. PIC removed all TCS items from prep cooler and low boy and relocated them into the walk in cooler for rapid cooling. VR-A verification visit will be conducted within 3 days to insure the unit maintains an internal thermometer reading below 41F and no TCS foods will be stored in the cooler until the unit is maintaining 41F or below.

4-501.11 Maintain equipment in good repair. Observed prep cooler and low boy not maintaining an internal temperature below 41F. Have unit serviced.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of debris on walk in cooler surface and handles as well as prep cooler surface and handles.

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 debris on wall near dump sink and expresso machine as well as cleaning needed on floors throughout the facility.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 50ppm sanitizer at in use 3 compartment sink. CDI-PIC corrected sanitizer concentration to 200ppm. -REPEAT VIOLATION-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a small container of tuna salad in flip top cooler with an out of date date marking of 4/28-5/2 and a large container of tuna salad without date mark. CDI-Both items were 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 Observed tuna salad cooling in walk in cooler with tightly covered lid. CDI-Lid was removed for rapid cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed 3 boxes of pork sausage stored on floor of walk in freezer.

4-501.11 Maintain equipment in good repair. Observed reach in cooler doors on prep top with gaskets that are split. -REPEAT VIOLATION-

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed large rack blocking access to hand sink at start of inspection. Also observed food employee rinse used wiping cloth at front hand sink. CDI-PIC moved large rack to another location and REHS educated food employee on only use hand sink for washing hands and food employee sanitized hand sink.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed two bags of unwashed oranges and two bags of unwashed carrots over ready to eat items in walk in cooler. CDI- PIC rearranged storage order. -REPEAT VIOLATION-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed inoperable sanitizer dispenser with 0ppm sanitizer coming out at 3 compartment sink. 3 compartment was not in use during inspection. PIC will use sanitizer tablets at 3 compartment sink until Ecolab can service sanitizer dispenser and maintain correct sanitizer concentration at 3 compartment sink. VR-Verification visit within 3 days to check sanitizer levels from sanitizer dispenser at 3 compartment sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked peppers, cooked onions, eggs, two containers of sliced turkey and pimento cheese in the flip cooler and low boy out of cold holding temperature. Flip cooler doors were left flipped up and internal flip top temperature read 53F. PIC stated that items were placed into the walk in cooler below 41F this morning and the flip cooler doors being left open may play a part in the out of temperature items. Items were placed into the walk in freezer for rapid cooling. All items were below 41F within 15 minutes. -REPEAT VIOLATION- VR- A verification visit will be done within 10 days to verify all items in flip cooler at lowboy are at 41 or below.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket at the coffee station at 0ppm quat. Also observed wet wiping cloth stored on hand sink as well as dump sink. CDI: Bucket was refilled to 200ppm and wet wiping cloths were placed in sanitizer bucket. -REPEAT VIOLATION-

4-501.11 Maintain equipment in good repair. Observed reach in cooler doors on prep top with gaskets that are split. -REPEAT VIOLATION-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no employee health policy form on site with added non-typhoidal salmonella with responsibilities listed. CDI: New policy provided today.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written vomit and diarrhea plan on site. CDI: EHS provided PIC with link to the state written policy via email.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce stored over ready to eat items in walk in cooler. CDI: Items were reorganized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed unsalted butter stored at room temperature on speed rack in dry storage. CDI: Item permanently placed on TPHC as PIC stated that item is softened for baking and used in dough within 4 hours. TPHC form filled out today and product marked.

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 on date marking please visit: http://meck.co/FoodSafety Observed no date mark on soymilk that PIC stated was from Monday. CDI: Item dated. Observed egg date marked 10/29. PIC stated that the date was left over from the previous batch. Date corrected to 11/7 (date on eggs in reach in that it came from). Observed no date on sliced turkey. CDI: Date of 11/7 placed on pan (from bulk pan). Observed Pimento cheese and tomato pesto dated for 8/13 and 10/29 respectively. CDI: PIC stated these items are made and frozen then pulled to thaw as needed. CDI: Pimento cheese voluntarily discarded, pesto was dated for yesterday, when it was pulled to thaw. Observed Brie from 11/1 in reach in. CDI: Brie voluntarily discarded.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed ham and cheese croissants out at room temperature. Store manager stated that they leave them out for 4 hours and then move them to the walk in to cool. No time was written on item. CDI: TPHC procedures were filled out today during inspection for the savory croissants. EHS reminded manager that after 4 hours, product must be discarded. EHS also advised manager that if other savory croissants are produced throughout the year, they should be added to the form filled out today.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed bagged ice stored in freezer on shelf that was directly on the floor. EHS advised PIC to raise shelf up to 6 inches.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket at the coffee station at 50ppm quat. CDI: Bucket was refilled to proper concentration.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed ice wands stored with food contact surface unprotected. Ice wand was stored directly on shelving in freezer. EHS advised PIC that wands shall be protected on the food contact surface by wrapping it or placing it in/on a clean pan.

4-501.11 Maintain equipment in good repair. Observed reach in cooler doors on prep top with gaskets that are split.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed sanitizer solution in 3-comp sink to be soiled and cloudy. CDI: sanitizer drained and refilled.

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 sliced ham dated 1/7, opened heavy cream 12/17, and prepped lettuce without date mark. CDI - All items voluntarily discarded. Repeat, but MUCH improvement since last inspections. Points reduced.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. REPEAT. Observed boxes of food stored on floor of WIC and walk-in freezer since yesterday. No signature needed due to COVID-19 guidelines.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. REPEAT. Observed no one certified as a food protection manager present.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some plastic and metal containers heavily soiled with grease but stored as clean. CDI - Items sent back for rewashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of brie cheese and prepped lettuce maintaining temperatures of 46F-48F. Observed bottom of prep unit maintaining air temperature of 43F, but all items in unit are maintaining 41F and below except for the lettuce. CDI - Items taken back to WIC for cooling. VR to be done by 10/18/20.

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 sausages, prepped lettuce, opened heavy cream, and opened gallon milk without date marking. CDI - Items date marked. 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 brie cheese dated with prep date 10/2 but not dated with thaw date, hummus with thaw date 10/1, roasted tomatoes with prep date 10/7 but item was cooked on 10/2. CDI - Brie cheese date corrected. All other items voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of milk and cream stored on floor of WIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done on floor of walk-in freezer. No signatures needed due to COVID-19 guidelines.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2-101.11 PIC shall be present during all hours of operation. -PF Observed no one certified as a food protection manager during inspection. PIC stated he is certified but cannot find his certificate. He is currently working on finding it.

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 tomato pesto with prep date 6/26 and hummus 5/26 with no thaw date. PIC could not recall when items were pulled from freezer. Also observed tuna salad with prep date 7/2, sliced ham 6/18, pimento cheese 6/18, sliced chicken 7/5, as well as pesto and pimento without date marking. CDI - All items voluntarily discarded. No signature needed due to COVID-19 guidelines.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF Observed daily temperature log of prep unit with temperature readings of 42F and 46F from this morning. PIC stated that these were the temperatures taken and continued with normal daily routine. CDI - Discussed with PIC that coldholding TCS food temperatures must be 41F or below. PIC called repair person. All TCS foods in prep unit were either taken to cool or voluntarily discarded.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P REPEAT. Observed bowl of chicken salad in cooling process in WIC but item only dropped 1 degree in 30 minutes. CDI - Item was moved to freezer for quicker cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed all TCS foods in prep unit maintaining temperatures of 42F-50F. See chart above. CDI - One container of sundried tomato pesto, one container of basil pesto, one container of goat cheese, roasted peppers and onions, one container of chutney were taken to freezer to cool. All other items were voluntarily discarded. PIC called repair person. VR to be done by 2/7/20 to check on unit.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed egg salad dated 1/21, chutney dated 1/9 with pull date 1/22, and pimento cheese dated 1/20 with pull date 1/23. Items have passed 7-day date marking. Also observed opened bag of feta cheese with no datemarking. CDI - All items voluntarily discarded.

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 REPEAT. Observed half-n-half at self-serve station placed on time control but not time stamped. CDI - Item was time stamped.

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 3 food employees wash hands for less than 15 seconds and turn off faucet with bare hands. CDI - Employees educated on proper handwashing procedure.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some utensils with food debris still on them but stored as clean. CDI - Items sent back for rewashing.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P REPEAT. Observed 3 containers of sliced turkey in WIC (just prepared about 10 minutes prior) in cooling process. Items were 48F-50F and dropped 0 degrees in about 30 minutes. Items cooling from room temperature must cool at 0.12 degrees per minute. CDI - Items moved to freezer for quick cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced ham, two containers of tuna, and cut lettuce in prep units at temperatures above 41F. Ham and tuna were just prepared about 20 minutes prior and were taken to cool down first. Lettuce has been in unit since yesterday. CDI - Ham and tuna taken to freezer for quick cooling. Lettuce voluntarily 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 bag of spinach and bag of arugula in reach-in unit, both opened two days ago, without datemarking labels. CDI - Items were properly datemarked.

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 half-n-half at self-serve station placed on time control for 4 hours and is stamped with beginning and end times (7am-11am), but facility was unable to provide written procedures. CDI - TPHC template provided for facility.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf REPEAT. Observed 3 deep containers of sliced turkey, overstacked and covered, in WIC in the cooling process. Items dropped 0 degrees in 30 minutes. CDI - Discussed with PIC proper cooling methods such as cooling in smaller portions and uncovering items to allow airflow. Items moved to freezer for quicker cooling. ***NOTE*** This is violation #3. Facility will be emailed a risk control plan for their cooling methods.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. REPEAT. Observed wet wiping cloth stored in room temperature water, used to wipe down coffee machine. Store wet wiping cloths in sanitizer between uses.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cut tomatoes stored in the top portion of the prep cooler at 64F, another larger container of cut tomatoes was in the bottom of the prep cooler tightly wrapped in plastic wrap at 63F. The tomatoes had been cut around 12:00 PM. CDI- Tomatoes put on sheet tray and moved to walk in cooler for rapid cooling.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed cooked onions, pimento cheese, and egg salad that were all past the 7 day mark. Be sure TCS foods are discarded at the end of day 7. CDI- Items 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 Observed cut tomatoes stored in the top portion of the prep cooler at 64F, another larger container of cut tomatoes was in the bottom of the prep cooler tightly wrapped in plastic wrap at 63F. The tomatoes had been cut around 12:00 PM. Egg salad was in the bottom portion of the prep cooler tightly wrapped in plastic wrap at 64F. Egg salad had been made about 30 minutes ago. Use proper cooling methods in order for TCS foods to cool within the proper parameters. CDI- Tomatoes put on sheet tray and moved to walk in cooler. Egg salad uncovered and moved to walk in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer at the correct concentration between uses. Observed wet wiping cloths stored on counter top. Be sure to put cloths back in sanitizer between uses.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a spray bottle stored in the front coffee bar handsink. Ensure handsinks are only used for handwashing and nothing is ever stored in a handsink. CDI- Spray bottle removed from handsink.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle with no label. CDI- Bottle discarded as contents was unknown. Repeat violation.

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 mushrooms that were cooked today in the prep top cooler at 60F. Foods will not cool in a prep top cooler as these units are designed to hold temperatures and will not cool TCS foods within the proper parameters. CDI- Mushrooms moved to the walk in cooler. Mushrooms were cooling at an adequate rate once placed in the walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needed on the prep top cooler and the prep table beside the prep top cooler. Cleaning is also needed inside the reach in cooler. Increase cleaning frequency.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or hand drying device at coffee bar handsink. Approved hand drying provisions must be available at all handsinks. CDI (Corrected during inspection)- Paper towels placed at coffee bar handsink. REPEAT VIOLATION. 6-301.14 Handwashing Signage. Observed no handwashing sign at coffee bar handsink. A handwashing sign must be posted at every handsink used by food employees.

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 deli turkey expired on 11/25, quinoa expired on 11/21, broccoli soup expired on 11/21, and sweet potatoes expired on 11/21. Ensure all food is discarded when the time/ temperature window has passed. TCS foods held between 41F - 45F have a 4 day shelf life. TCS foods held at 41F or below have a 7 day shelf life. CDI- All expired TCS foods voluntarily discarded. REPEAT VIOLATION.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two generic spray bottles used to store sanitizer. Bottle has a list of possible contents to circle but bottles were not marked to indicate what was inside. Be sure to circle from list what is in bottle or label some other way. CDI- Both spray bottles were properly labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of bread stored directly on the walk in freezer floor. Food cannot be stored on the floor. Move boxes to a location at least 6 inches above the floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on counters during inspection. Be sure to place wiping cloths back in sanitizer at correct concentration between uses.

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 multiple scoops stored in food products with the scoop handle submerged in/touching the food product. Scoops can be stored in food product but the handle must remain above the food.

6-301.12 Hand Drying Provision - PF COMMENT: No paper towels provided at the coffee bar handsink. CDI (corrected during inspection). The PIC (person in charge) placed paper towels by the sink. Approved hand drying provisions shall be available at handsinks.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P; 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF : Repeat item; In the sandwich prep reach in cooler, basil tahini, basil mayo, and other home made sauces date marked with prep date of 9/11 and 9/7. Kale and quinoa date marked with prep dates of 9/8 and 9/12. Heat treated beets date marked with a prep date of 9/8. Sweet potatoes date marked with a prep date of 9/11. Potentially hazardous foods shall be discarded after they exceed their date mark. In the walk in cooler, goat cheese with a date of 8/22 pulled from freezer not properly dated with its pull thaw date (pulled yesterday). Ensure all PHF is dated when pulled from freezer and the days are counted from which they were previously held. Educational discussion with the PIC. CDI. PIC voluntarily discarded the out of date foods and labeled thawing cheese.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C COMMENT: Unprotected coffee stirrers noted at customer self service bar. Ensure that single-service articles are protected to prevent potential contamination. Eve

4-302.14 Sanitizing Solutions, Testing Devices - PF Quaternary ammonia test strips not available during inspection. CDI. Provided the PIC with test strips until ordered test strips are delivered. A test kit that accurately measures sanitizer concentrations shall be provided.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2-101.11 PIC shall be present during all hours of operation. -PF Did not observe a certified food protection manager during the inspection. Make sure to have someone that is servsafe at all times..

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 At time of inspection observed food employee in back room touching cupcakes with no gloves on. CDI Product was discarded.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed cauliflower, strawberries, fruit being stored over ready to eat foods (egg, ham, turkey etc). CDI Gave verbal instruction to food employee, completed at end of inspection.

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 mushrooms date marked 1/16, ham date marked 1/18, argula with no date marking, and ham date marked for 1/18. CDI All product was discarded.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed food employee wash ahnds and turn off faucet with clean hands. CDI- instruction provided

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs over other readu to eat cake ingredients. CDI- reorganized

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Facility failed to wash rinse and sanitize TCS food contacted surfaces every 4 hours. CDI- removed to clean

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed some food debris in sanitizer solution. CDI- refreshed