DEVON & BLAKELY

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed cold smoked salmon being stored on shelf over sour cream and fig spread in lowboy cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed lentil soup, turkey chili and beef chili leftover from last night placed in hot well to reheat at 108-150F. Items had 10 mins left in 2 hour window. CDI: Items were reheated above 165F.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed cut greens in salad wall unit on TPHC at 10am. Time label on TPHC log indicated items are placed on TPHC at 11am. PIC stated items are not supposed to be removed from cooler until 11am. CDI: Items were placed back in walk in cooler to cool.

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 smoked salmon pinwheels, lox cream cheese and smoked salmon platter on menu without asterisks. According to PIC, items contain raw cold smoked salmon. VERIFICATION REQUIRED.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed two spray bottles of chemicals without labels. CDI: Items were labeled during inspection.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 0ppm Chlorine. CDI: Bucket was changed, new concentration is 100ppm chlorine.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed cream cheese with lox being stored above yogurt parfaits inside lowboy behind coffee bar. CDI: Storage order was relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken being stored on top of raw bacon inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed soup being held below 135F, soup was sitting out on counter. CDI: Soup was reheated above 165F. 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 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for greens in salad case being held on TPHC. CDI: PIC filled out written procedures. 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 artichokes, beets and hearts of palm not on TPHC time log. CDI: PIC added items to TPHC time log. REPEAT

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 cut lettuce cooling at a rate of 0.03F/min inside walk in cooler in a deep container. CDI: PIC separated lettuce into 2 containers and placed back in walk in cooler. 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 wiping cloths being held in 10ppm chlorine. CDI: PIC dumped and refilled bucket, new concentration is 50ppm chlorine

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed chlorine sanitizer in the 3-compartment sink testing at low concentration. CDI - PIC added more bleach and tested at 50 ppm of chlorine. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed TCS foods cold holding > 41 F inside two sandwich lowboy units and display case. See temperature chart. Discussion with PIC revealed that several of these items were prepared 45-60 minutes prior to today’s inspection as well as active use of equipment during lunch rush. All units were verified to be in good repair and maintaining other foods < 41 F. CDI - Foods > 41 F were transferred to the walk-in cooler to cool down. -3- ***Facility placed on 30 day risk control plan for cold holding due multiple consecutive repeat violations observed in previous inspections. 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.

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. No time documentation observed for corn, edamame, chopped tomatoes, chicken and cheeses. PIC confirmed these are held on time and were removed from cold holding at 11:00 am. CDI - Allowed the PIC to add start time. -3- TPHC procedure template may be found at: www.mecknc.gov/foodsafety.

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 compliance with exception to pasta salad inefficiently cooling inside a large plastic bowl in high density/quantity in the walk in cooler. Refer to temperature observation chart. Other foods prepared during today’s inspection observed to be adequately cooling. CDI - PIC spread food into flat sheet pans to facilitate cooling towards < 41 F. EHS observed temperature begin to decrease after additional + 20 minutes. 0 point deduction due to improvement from previous inspection. Additional observation: Facility has added a 3 door lowboy freezer and 1 door upright reach-in for additional cooling and cold holding capacity. 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.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers present on avocados stored in the lowboy unit. Remove while washing. -0-

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed bottom of container coming into contact with cooked chicken in the walk-in cooler. CDI - Container removed by PIC. -0-

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135 F within 2 hours if food is to be hot held until service. - P. Observed soups carried over from yesterday with less than 20 min left to reheat and at 135-140 F at hot well. CDI - Soups moved to induction burners and rapidly reheated > 165 F. EHS and PIC discussed ensuring that soups are stirred throughout the reheating process to ensure distribution of heat and utilizing appropriate equipment for reheating. -1.5-

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed two sandwich lowboy units and WIC with multiple TCS foods and an ambient temperature above 41 F. See temperature chart. Initial WIC ambient temperature in the WIC was 45 F and multiple containers of TCS foods were placed in WIC for production at the time of EHS arrival. Lowboy unit I ambient temperature measured and remained at 48 F. WIC ambient temperatures decreased to 40 F by the end of the inspection. PIC voluntarily discarded all TCS foods that had been held over 4 hours in sandwich lowboy unit I and instructed to discontinue it’s use until unit is repaired. -3- Risk Control Plan to be requested next inspection if cold holding out of compliance as it has been a repeat violation. ***Verification visit required. 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 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). - Pf. Observed no TPHC SOPs for romaine lettuce and mixed greens. CDI - PIC added these items to TPHC form. REPEAT VIOLATION: 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 incorrect start time of 11:00 am recorded on TPHC log for lettuce station when items began TPHC at 10:00 AM. CDI - Allowed the PIC to correct start time. -1.5- TPHC procedure template may be found at: www.mecknc.gov/foodsafety.

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 just prepped romaine lettuce cooling densely packed in plastic container in the walk in cooler. Other foods prepared during today’s inspection observed to be adequately cooling. Refer to temperature observation chart. Temp change for romaine lettuce observed at 0 F change > 20 minute interval. CDI - Romaine lettuce separated into smaller portions and moved to top shelving to facilitate cooling towards < 41 F. Additional observation: Facility does not have adequate equipment for the amount of cooling being done. Walk in cooler is completely packed with food. Facility has small walk in cooler that does not provide enough space for amount of catering orders and in housed food being served. 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.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottle (oil) and two unlabeled shakers (salt & pepper) stored on the prep table. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two sanitizer buckets holding wiping cloths at 0 ppm chlorine. CDI - PIC remade the sanitizer. -0.5-

4-101.11 (A) - (E) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed baguettes stored inside of wicker basket. CDI - PIC removed baguettes. 4-502.11(C) Maintain air thermometers in good repair and accurate. Observed the walk-in cooler and multiple reach-in unit without air thermometers. Provide. 4-501.11 Maintain equipment in good repair. Observed gasket on 1 reach in unit door to right of the salad unit damaged. Left door to this unit also misaligned. Also observed sandwich reach-in unit unable to cold holding TCS foods < 41 F. Repairs needed. -0.5-

4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris accumulating on digital thermometer display of reach-in unit. Clean and maintain clean. -0-

5-205.15 Maintain a plumbing system in good repair. Observed water leak at 3-compartment sink middle fixture. Repair. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple food contact surfaces of utensils and deli slicer with food debris and splatter stored as clean. CDI- PIC placed all utensils, containers, and deli slicer parts in 3 comp sink to be washed, rinsed, 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 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed cavity of microwave with heavy buildup of food splatter and debris. Clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sandwich lowboy cooler and WIC with all TCS foods and an ambient temperature above 41F, see temperature chart. PIC voluntarily discarded all TCS foods that had been held over 4 hours in the sandwich lowboy cooler. WIC ambient temperature was 41F and below at time of opening (11am), but multiple pans of hot chicken breasts were placed in WIC about the time of EHS arrival. WIC ambient temperature dropped to 38F by the end of the inspection after chicken breasts and chicken noodle soup was removed and TCS foods cooled at appropriate rate. PIC stated they will use 4 hour TPHC for all items held in lowboy. Repair sandwich lowboy cooler. EHS will follow up within 3 days. 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 .

3-501.19(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 recorded for all sandwich station items and lettuce station. CDI- PIC recorded times.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed unwashed avocados stored in metal bowl underneath display cooler in front of step up ledge by a bucket of sanitizer. CDI- PIC moved avocados to WIC.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees preparing foods with bracelets and watches on wrist. CDI- PIC had employees remove all jewelry on wrists.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal dishes stacked while wet on drying rack. CDI- PIC separated dishes to promote air drying.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed general compliance with exception to breakfast burritos registering hot holding between 94-118 degrees F. CDI - PIC instructed food employee to reheat product. -0- 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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple TCS applicable foods cold held > 41 degrees F. Refer to temperature observation chart. Several items from this morning and others cold holding since previous day, per their date labels. CDI - TCS foods from yesterday voluntarily discarded and remaining transferred to walk-in cooler and reach-in freezer. -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.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed can of chaffing fuel gel stored on shelving with catering foodservice equipment and above prep sink. CDI - PIC removed chemical. -1-

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 just prepped TCS foods cooling densely packed, in covered containers and in individual packaging in the walk in cooler and reach-in unit. Refer to temperature observation chart. 0F change observed > 20 minute intervals. CDI - PIC vented containers of TCS foods in the WIC and transferred packaged foods into reach-in freezer for rapid cooling towards < 41 F. -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.

5-205.15 Maintain a plumbing system in good repair. Observed water leak at 3-compartment sink middle fixture. Repair. -0-

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed cleaning needed due to wastes on ground surrounding both dumpster and recycling containers in basement. -0-

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed the sanitizer too strong it bleached out the test strip. CDI - PIC remade the sanitizer and is now at the correct strength

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 opened today, kept longer than 24 hrs, without datemark. CDI - PIC datemarked. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket behind the coffee counter over 100 ppm and sanitizer bucket behind the prep line at 10 ppm. CDI - PIC remade the sanitizer.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop stored on top of the ice machine.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food containers wet stacked. Allow to sir dry prior to stacking.

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 toilet paper stored directly under the handsink.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed two bottles of water on the back food prep table.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed actively washing at the warewashing sink, sanitizer was tested at 0 ppm. CDI - PIC remade sanitizer and it is the correct concentration of chlorine. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken salad sandwich and wrap, blackened chicken sandwich, roast turkey ham sandwich all above 41F. Discussion with the PIC, these sandwiches were prep today, ensured that their thermometer was calibrated, one thermometer was at 30F and the other was at 33F. Ambient air of the sandwich cooler was 35F. PIC moved products to walk in and freezer to reach 41F. 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 sheet pan of bacon of the walk in floor and a box of food on the floor. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed the sign of damaged product was torn, remake since there was one dented can.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket behind the coffee counter at 0 ppm. CDI - PIC remade the sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers wet stacked. Allow to sir dry prior to stacking.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. After foods have reached 41F or below cover containers. 2 pans of cooked chicken from day before uncovered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sliced prosciutto, turkey, and cheeses +41F. Had been used for prep <4 hours prior. PIC moved products to walk in and freezer to reach 41F.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one can popped open stored on the canned good shelf for use. CDI: Can voluntarily discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw animal foods stored over deli meats in the reach in cooler. CDI: Eggs relocated. 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 salad toppings and fessing held in the display case above 41F. CDI: Some items prepped and verified temp was at 41F in the past 2 hours, rapidly cooled in the walk in cooler. Other items moved to TPHC today and discarded. Procedures previously in place. Cooler had iced up and was not functioning properly. Cooler was turned off and allowed to defrost. Observed bagged cut leafy greens in walk in cooler above 41F. CDI: Products were 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles in the dish room with no label. CDI: Bottles labeled. REPEAT VIOLATION

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed plastic cup being used to scoop ice at the register. CDI: Cup removed.

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 unprotected cups for water stacked in customer self serve area. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed gaskets on 2 reach in cooler doors to left of the salad unit damaged. REPEAT VIOLATION Gaskets replaced since last inspection. PIC stated he has extra gaskets and will change them this week.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles in the dish room with no label. CDI: Bottles labeled.

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 unlabeled container of white powder on shelf under the oven. CDI: Product labeled. REPEAT VIOLATION

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 unprotected cups for water stacked in customer self serve area.

4-501.11 Maintain equipment in good repair. Observed gaskets on several reach in coolers damaged. PIC stated they have ordered new ones but they have not arrived.

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

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed soups carried over from yesterday with less than 10 min left to reheat and at 135-140F. CDI: Soups moved to induction burners and rapidly reheated. EHS and PIC discussed ensuring that the soup well water is touching the bottom of the shallow pans, and that items are stirred throughout the reheating process to ensure distribution of heat.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 hard boiled eggs and cooked corn cooling in the walk in cooler below required rates. CDI: Items moved to the reach in freezer and then the corn to the walk-in on a sheet pan. Eggs cooled in freezer properly.

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 salad bar items cooling in deep containers with limited surface area. CDI: Items moved to the reach in freezer for cooling. This did not work, and items were moved to sheet pans and cooled in the walk in cooler. EHS and PIC discussed that canned items should be placed in the walk in the night before to cool items with no required parameters. PIC stated that they have been using this practice but that the prep person did not do this last night as evidenced by the room temperature corn. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility is doing a lot of ambient cooling of foods after preparation. Sandwiches and items in shallow containers are able to cool as unit is working properly; however air flow is blocked for many items due to lack of space to use proper cooling methods (shallow, uncovered pans/containers). Based on the amount of storage required, and the amount of ambient cooling in facility, additional cold holding equipment is needed. In the past, facility has mitigated this issue by moving to daily deliveries of food items. Facility has continued this practice and this was observed today. At end of inspection, sandwiches were checked again for cooling and found to not have changed since the second temperature was taken. Items were spread out further, as some space was made due to start of service. CDI: Facility will do more prep at the end of business day for the next day to facilitate catering orders and sandwich making the next day. Capacity to be monitored on future inspections/visits.

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 unlabeled squeezer bottles of oils at the griddle and oven stations. CDI: Bottles labeled. REPEAT VIOLATION Previous violation corrected.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety - Observed written and signed employee health policy did not include nontyphoidal salmonella. CDI, updated employee health agreement emailed to PIC.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed equipment stored in hand washing sink behind front counter. CDI, equipment removed from hand washing sink.

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 kale cold held at 44 to 46 degrees F in case. CDI, kale placed on TPHC today. Risk Control Plan to be requested next inspection if cold holding out of compliance as it has been a 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 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 soup date marked 9/7 and some soups were not date marked. CDI, soups voluntarily discarded.

3-501.19 - Follow written TPHC procedures. Observed TPHC procedures not followed for cheddar cheese toppings or sandwich items for lunch. CDI, logs completed to identify time during inspection. Repeat.

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 white powder food ingredient not labeled at coffee bar area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1 bucket of sanitizer below 50ppm. CDI, bucket 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 some clean bowls stored in soiled area collecting food debris and moisture inside food storage case.

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 3-comp sink below 50ppm quat. CDI: More bleach added and sanitizer was retested at 50ppm. Sink had not yet been used for washing, sanitizer had been made earlier in anticipation of washing dishes.

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 3 door low boy cooler with salad toppings holding items above 41F. CDI: TCS items held from yesterday were voluntarily discarded. Other TCS items from today were relocated to another cooler for rapid cooling. REPEAT VIOLATION

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 times marked for hot breakfast items. CDI: Times marked.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed slicer stated by PIC as clean with some tomato seeds and juice remaining on areas of the equipment. CDI: Slicer cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several salad topping items holding above 41F. CDI: Products rapidly cooled in freezer and then placed In cold holding 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 For more information on date marking please visit: http://meck.co/FoodSafety Observed almond milk with date of 1/25. CDI: Product 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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed cream cheese cooling while tightly covered in reach in cooler. Observed turkey and ham cooling while tightly covered in reach in cooler. CDI: Cream cheese uncovered. Ham and turkey used for sandwiches and sold.

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 employee health policy on site does not list nontyphoidal salmonella. CDI: EHS provided PIC with updated employee health policy.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed diced tomatoes and sliced tomatoes that were done both yesterday and today that were washed in water that was not boiled during a boiled water advisory(BWA). CDI: Products voluntarily discarded. EHS educated PIC on recommendations for the BWA. All other recommendations were being followed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw eggs stored over ready to eat dressings in reach in cooler. CDI: Products rearranged. REPEAT VIOLATION. EHS provided reach in cooler storage guidance today.

4-602.11 (A) (3) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, between uses with raw fruits/vegetables and with TCS Food. P. Through discussion, slicer is being washed, rinsed, and sanitized (W/R/S) 1x per day. Slicer is only wiped with sanitizer between vegetables and meat slicing that occurs longer than 4 hours apart. CDI: EHS and PIC discussed required cleaning frequencies and processes. PIC stated that he will ensure items are sliced within 4 hours of each other or that equipment is W/R/S between morning and afternoon uses.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean. CDI: Containers separated.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed plastic cups for water out in dining room with cup lips unprotected. CDI: Cups taken to the back due to water not being offered at this time. EHS agreed to properly protect cup lips. Observed employee cellphone stored commingled on shelf with single service items. CDI: Phone relocated.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed plastic container of raw shell eggs sitting in reach in cooler, above ready to eat sauces. CDI- eggs moved to bottom shelf. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed avocado with a sticker on it stored above ready to eat greens. CDI: Greens relocated. EHS discussed with PIC about when produce is washed, that stickers must be removed as well.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple scoops and food contact utensils stored clean with food residue. Note: No points taken due to vast majority of food contact surfaces of equipment and utensils stored as clean. CDI: Scoops and food contact utensils were washed, rinsed, and sanitized.

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 multiple sandwiches (turkey, tuna, chicken salad) prepared from room temperature ingredients above 41F. Products were put directly into display case after preparation. After 1 hour, sandwiches remained the same temperature (see chart). PIC stated the process is normally to prepare sandwiches, cool in walk in cooler then bring out to display case for cold holding. PIC stated employee had not done this properly today. CDI- all sandwiches moved from display case to walk in cooler to rapidly cool below 41F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed plastic container of spinach holding above 41F in salad cooler. CDI- moved to walk in Note: no points taken due to this being the only instance of cold holding violation.

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 hot bar area with eggs, sausage, potatoes and bacon held on time. Time was not written on log sheet to indicate start and end time. PIC stated she usually fills out sheet when items are placed in steam wells, but forgot today. CDI- start and discard time was written on log sheet during inspection.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bucket of sanitizer with concentration above 200ppm. CDI- sanitizer remade to correct concentration.

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 prepared sandwiches in display case holding above 41F (see temperature chart). After approximately 45 minutes, sandwiches had not dropped in temperature. PIC stated the normal process is to prepare sandwiches, cool to 41F or below in walk in, then bring sandwiches back out to cold hold in display case. PIC stated employee making sandwiches this morning was new and was unaware of the process. CDI- all products moved to walk in cooler to rapidly cool to 41F or below.

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 bottle and shakers on prep surfaces not properly labeled. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping clothes in bucket of sanitizer at 0ppm. CDI- old solution poured out, new solution was made to correct concentration. REPEAT.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed single service plastic cup being used to scoop ice in coffee bar area. Cup on its side, contacting the ice directly. CDI- cup removed.

4-501.11 Maintain equipment in good repair. Observed gaskets peeling throughout reach in units in the facility. PIC stated gasket replacement is scheduled. Observed green cutting boards with deep grooves, not smooth or easily cleanable. Note: points not escalated due to PIC having scheduled preventative maintenance for gaskets. Observed damaged section of wooden cutting board at the salad station. REPEAT. 4-502.11(A) Maintain utensils in good repair. Observed several cracked cylinders for salad toppings with tape being used to cover the cracks. Replace damaged and broken utensils as needed.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed wash solution heavily soiled while employee was actively washing dishes. Ensure wash solution is changed regularly. CDI: Solution changed. REPEAT. 4-603.16 Rinsing Procedures - C Observed employee washing dishes in 3 comp sink with only a wash and a sanitize step. Ensure that utensils and equipment is rinsed to remove abrasives and cleaning chemicals. CDI: EHS corrected the process and dishes were washed properly.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks and employee food stored on prep surfaces in the back area near the walk in cooler. Designate a separate area for employee possessions, away from retail items.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottle at cook station. PIC stated that it was olive oil. Ensure bottles with oils and clear liquids remain labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored in 0ppm sanitizer in a a sanitizer bucket. PIC stated that they were the towels from yesterday. EHS reminded PIC to ensure that towels are cleaned/removed from sanitizer daily to ensure no confusion among staff about what is for use and what is not for use.

4-501.11 Maintain equipment in good repair. Observed gaskets on equipment throughout facility that are severely damaged.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed wash solution to be heavy soiled while employee was washing dishes. Ensure waster is changed more frequently.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice and some food debris in handsink at bagel area. CDI: Sink was cleaned.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no TPHC procedure for veggie cream cheese held on TPHC. CDI: Product added to time sheet. REPEAT VIOLATION Improvement from previous inspection as only one item was missing/not marked.

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 crispy chicken cooling in walk in while tightly covered. Observed corn cooling in salad bar cooler while tightly covered. Observed large salad for catering cooling in reach in while tightly covered. Observed wraps for catering cooling in deep container. CDI: Corn moved to reach in freezer. Chicken uncovered. Large salad uncovered and moved to cooler with more air flow. Wraps moved to sheet pans for cooling. All items were cooling at an acceptable rate by end of inspection. REPEAT VIOLATION 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed high volume of catering being done today. Overall, the amount of ambient cooling exceeds the capacity for the walk in for long term use. CDI: PIC stated that this is the most catering orders they’ve ever taken and EHS advised that in the future, with large orders, some prep the previous day needs to be done in order to limit the amount of cooling in the walk in at one time.

4-501.11 Maintain equipment in good repair. Observed split gasket on sandwich reach in and omelet reach in.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed cut melon stored under whole melon in reach in. CDI: Items reorganized. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over ready to eat items in reach in. CDI: Eggs relocated.

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 tuna salad cooling in walk in from yesterday above 41F. Observed pasta and pasta salad cooling in walk in from yesterday above 41F. CDI: Items voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some salad dressings above 41F. Items above 41F were in very tightly packed part of the cooler. CDI: Dressings voluntarily discarded. EHS and PIC discussed separating dressing containers from one another to allow for adequate air flow. Dressings are all pre-packaged.

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

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk or consumer advisory on to go menu for smoked salmon. CDI: Menus removed from circulation.

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, pasta salad, and pasta tightly wrapped in walk in cooler, cooling from yesterday. CDI: Product 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 bagels stored on bagel tower above sneeze guard, unprotected. CDI: Bagels removed from tower to below sneeze guard. Observed ice stored in a bucket for use with drinks. Bucket has no drain. Provide ice storage with drain to allow for water to continually drain off.

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting strawberries directly from container without washing them.CDI: Strawberries washed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed plastic liner used for coolers stored less than 6” from floor. CDI: Liner placed on crate to lift it off of floor.

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 two employees wash hands and turn faucet off without using a protective barrier. Ensure all employees follow the full cleaning procedure. A protective barrier should be used to turn faucet off to avoid recontaminating hands. CDI- Issue discussed with PIC. EHS discussed issue with one of the employees. PIC will go over cleaning procedure with all employees.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee coming from the kitchen carrying a sanitizer bucket. Employee than began to prepare a bagel with the same gloves on. When gloves are contaminated they should be removed, hands washed, and new gloves donned before engaging in food preparation. CDI- PIC stopped employee and had them remove gloves and wash hands.

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 an open container of hummus dated 7/8. Once opened, hummus can only be kept for 7 days with day 1 being the day it was opened. CDI- Hummus discarded. Repeat violation. 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed cooked sweet potatoes, cooked cauliflower, and cooked chicken all from yesterday with no date. CDI- Items dated.

4-603.16 Washed utensils and equipment shall be rinsed so that abrasives and cleaning chemicals are removed. Use a distinct separate water rinse after washing and before sanitizing if using a three compartment sink. Observed an employee washing utensils in the three compartment sink. There was little water in the wash compartment, and soapy water in the rinse compartment. Employee was scrubbing utensils in the rinse compartment. Utensils must be washed, rinsed, and sanitized. All steps must be properly followed. CDI- PIC drained both compartments and refilled with detergent in the wash compartment and water in the rinse compartment. The sanitizer was at the correct concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed romaine, spring mix, and arugula holding above 41F in greens cooler. Greens are refilled multiple times a lunch service. CDI: Product intended for use the next day rapidly cooled in walk in cooler. Observed tomatoes in salad topping cooler above 41F. CDI: Product rapidly cooled. REPEAT VIOLATION Significant improvement from previous inspections.

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 blackened chicken that was cooked yesterday with today's date (the date the seasonings were added). CDI: Product properly dated. All other items throughout facility were properly datemarked. REPEAT VIOLATION

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 TPHC information for sandwiches (start times) not filled out for today. Sandwiches are typically brought out for service at approximately 11:30 am CDI: All products sold by end of inspection. Observed cream cheese saved from earlier in reach in cooler. CDI: Cream cheese voluntarily discarded.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed greens cooler holding greens above 41F. VERIFICATION REQUIRED

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked bowls and large containers stored as clean.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed salad topping container with large crack. CDI: Container voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed asparagus soup below 135F. Product is overfilled and top portion is not in the steam well where steam is contacting container. EHS recommends filling container less and stirring more frequently. CDI: Soup rapidly reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk above 45F in reach in cooler. All other items in cooler are 45F. These gallons of milk were in and out of refrigeration for morning food service. CDI: Milk rapidly cooled to 45F in reach in. Milk will be consumed by end of business today or voluntarily discarded. Observed milk and juices above 41F in reach in cooler. CDI: Items moved to walk in cooler for cooling to 41F. REPEAT VIOLATION Significant improvement from previous 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 small container of cooked cauliflower and small container of soup from 1/9. All other items in facility are properly dated and within date marking requirements. CDI: Items voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed cold smoked salmon on menu with no asterisk and no consumer advisory. Proper wording must include disclosure and reminder. Proper wording is "This item may be served raw or undercooked or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness." Online menu, printed menus, and ordering station must adequately inform customer. 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 sandwiches cooling in walk in cooler, on sheet trays, in single layers, however, this method is not working for cooling. Sandwiches do not go below 43F during cooling process. Other foods in the walk in cooler from the evening before are 41F. REPEAT VIOLATION 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed some units not holding food at 41F and below and walk in not able to cool foods to 41F and below with current volume. Facility has a small walk in cooler that is very full. Facility already receives daily deliveries to accomodate volume. REPEAT VIOLATION

3-501.13 Use approved thawing methods. Observed edamame thawing in standing water. CDI: PIC directed staff to place under running water. Later in inspection, a different staff member removed the bowl to the counter so the product was again thawing in standing water. Edamame was moved to running water to continue thawing.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF Observed employee washing utensils in wash water at 106F. Wash water must be at least 110F. CDI- Hot water added to reach 110F. REPEAT VIOLATION

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee preparing food go to back area of facility then return to preparing food with no hand wash or glove change. Employees must engage in hand wash and glove change when task change occurs. Observed this as a common practice with most employees where they push open the door and open the walk in and then come back and touch food with the same gloved hands. VR- Some corrections were achieved but more training of employees and verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tuna sandwich waiting to be delivered for catering holding at 63F. There were several bags of food waiting to be delivered for catering sitting in dining area for duration of inspection. Two bags of spinach were holding at 47F in salad bar case. Bowl of butter was being stored on counter top and holding at 72F. To go order of chicken salad sandwiches were sitting at counter at 60F. CDI- Butter was added to TPHC sheet and bags of spinach moved. VR- Verification required for all other cold holding issues. Facility does does have adequate cold holding equipment for amount of food required to be held at 45F or below.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed roast beef, chickpeas, milk, and lentils held from yesterday with no date mark. CDI- Items properly date marked. Repeat violation.

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 hot bar being held on TPHC with no mark indicating the discard time. Facility uses a log sheet for begin and end times but had not filled out times for today. CDI- Hot bar discard time was properly marked on log sheet and food discarded at 10:30. Repeat violation.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed all sanitizer buckets in facility were not labeled. CDI- Sanitizer buckets properly labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed facility brought out a sanitzer bucket at over 200 ppm.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility does not have adequate equipment for the amount of cooling being done. Walk in cooler is completly packed with food. Facility has small walk in cooler that does not provide enough space for amount of catering orders and in housed food being served. VR- Verification required. 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 food being cooled in tightly covered containers, dense portions, and highly stacked in walk in cooler. Some food moved to freezer. Food was rechecked later and because of intervention some food was cooling properly but catering orders were going out the door without cooling. VR- Verification required. Repeat violation.

3-307.11 Miscellaneous Sources of Contamination. 3-306.11 Food Display-Preventing Contamination by Consumers - P Observed produce not intended for customer self service stored under to go condiments station where it is exposed to customers and not protected. Produce is stored here as there is not adequate storage in back of house area. Produce can not be stored in this area.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth stored on shelf below salad bar. Observed a sanitizer bucket at 0 ppm chlorine.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados, apples, red and green peppers that PIC stated had been washed with stickers still intact. Remove stickers before washing produce.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed plastic wrap and single use plastic containers stored directly on floor.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF Observed employee washing utensils in wash water at 98F. Wash water must be at least 110F. CDI- Hot water added to reach 110F.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFM on site. Facility has not been permitted for more than 240 days. PIC has signed up for a class but has not taken it yet.

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 employee wash hands and then recontaminate hands by not using a barrier to turn off faucet. CDI: Employee corrected.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink on prep line. CDI: Papertowels provided. 6-301.14 Handwashing Signage - C Observed no handwash sign at handsink on prep line. CDI: Sign provided.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed soups, after 2 hours below 135F. CDI: Soups at 130F and above were rapidly heated the additional 5 degrees. Other soups were voluntarily discarded. Process is to currently heat soups on induction burners and then move to steam table. Observed that many of the soups are not reaching 135 before being placed into hot holding. Observed bagged soups heating for 45 min on induction burners still below 70F. The load of bags compared to the amount of water is too great. PIC directed to heat less soups at once. No hot holding equipment other than steam well for soups already hot exists in establishment.

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 quinoa that cooled from last night above 45F. CDI: Item voluntarily discarded. 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 chicken prepared yesterday that was directly under quinoa above 45F. CDI: Item voluntarily discarded. Observed many items today including but not limited to turkey sandwiches, tuna sandwiches, chicken sandwiches, ham sandwiches, cut tomatoes, diced chicken, cut lettuce, and arugula cooling below cooling rate. Items were cooling in display coolers and salad cooler, that based on today's observations, cannot properly cool food items. CDI: Items moved to walk in for rapid cooling.

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 many items held from yesterday with no date marking. CDI: Items properly dated.

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 several items that PIC states are discarded, including yogurt cups, pre-poured juices, cut tomatoes, shredded cheese, and breakfast burritos. TPHC paperwork provided via email today along with inspection. VERIFICATION REQUIRED

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed that the only equipment meant for cooling in facility is the walk in. Facility currently receives one delivery per week from a purveyor out of New York. During inspection, facility owner met with a Charlotte purveyor to receive items more frequently. Walk in is not able to handle the load of food in addition to the amount of cooling in 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 Observed that all items being cooled are tightly wrapped. Observed display coolers used for cooling. Coolers were custom built for facility, but based on today's observations, are not able to cool foods at the proper rate. CDI: See #18.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed only single diameter probe thermometers on site for use. VERIFICATION REQUIRED

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 cut fruit, yogurt cups, and pre-poured juices available for customer to pick up with no labeling. Properly label items or store so that customer cannot handle them. VERIFICATION REQUIRED

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed food that is not adequately protected by sneeze guards. Some food is simply exposed because the containers extend beyond the glass. Follow up with plan review needed. CDI: Food items left covered or moved to be protected.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees with rubber bracelets and other unapproved jewelry. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food with no hair restraint.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor in back kitchen.

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 tongs stored with part of food contact surface sticking out around a container. Container was stored on bottom shelf that is the same height as the step in which employees are standing on. Observed employee shoes contact food contact surfaces. CDI: Tongs moved to 3-comp to be washed, rinsed, and sanitized.