GREAT HARVEST BREAD CO MATTHEWS

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC on duty without ANSi accredited food protection manager certification. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee handle cash register then proceed to put on gloves to make a sandwich. CDI hands washed and new gloves put on

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer used from a previous day soiled with leftover food debris. CDI broken down for cleaning. Observed plastic containers with leftover sticker and label debris. CDI moved to sink for cleaning. Repeat. 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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed butter (10/2) and sliced turkey (10/7) held over 7 days. CDI product discarded. Observed hummus, half and half containers opened and not dated. CDI items dated or discarded. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no manager on site during inspection. Verification required.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap in the handsink near prep unit. CDI used squeeze bottle of dish soap as back up soap.

3-302.11(A)(1) Separate ready-to-eat foods and washed/unwashed fruits and vegetables. Observed unwashed produce over prepared lettuce. cdi lettuce relocated. Repeat. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer that was soiled with food debris and used days before. CDI slicer broken down for cleaning. Repeat. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed unsalted butter mixture sitting on the countertop. Employee stated it stays out all day. CDI butter mixture discarded and provided TPHC procedures. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed hummus, cooked eggs, half and half, and seasoned butter not dated. CDI items discarded or dated. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed soap and cleaner not labeled. CDI bottles labeled.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer in facility. Verification required.

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

4-501.11 Maintain equipment in good repair. Observed prep unit that was not operational. No TCS items stored inside. Repair nonfunctioning equipment. Repeat.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for quat sanitizer. Verification required.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty during inspection. A certified food protection manager must be present during all hours of operation. Repeat REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-202.12 Provide at least 100F water at handsinks. Observed hot water at hand sinks in restroom reaching maximum of 72F. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at one hand sink. PIC placed towels on top of peper towel dispenser.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored above washed tomatoes. CDI - PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed visible food debris on slicer. PIC stated slicer was stored as clean. CDI - PIC cleaned off all debris. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed unsalted herb butter on counter at 72F. CDI- butter discarded. Educated employee that unsalted butter must be held at 41F or lower. Recommend to switch to salted butter to keep at room temperature or use time as a public health control and discard after 4 hours. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Observed open container of pesto and open carton of half and half without dates. CDI- products labeled with date opened. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P Observed hummusbeing held past 7 days (open date was 4/10). CDI - discarded

4-501.11 Maintain equipment in good repair. Observed one low boy 2 door cooler and tall one door reach in freezer not properly functioning. No food stored in either unit and both turned off. Recommend to repair or replace units. REPEAT

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed facility without hot water. PIC stated hot water heated is not functioning. Highest temperature at 3 comp sink and hand sink was 72F.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids to dumpster damaged leaving top open and side doors open. REPEAT

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks stored in reach in above bottled water that is for sale. CDI - PIC rearranged storage order.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty during inspection. A certified food protection manager must be present during all hours of operation. Repeat violation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-202.12 Provide at least 100F water at handsinks. Observed hot water at hand sinks in restroom reaching maximum of 82F.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Cleaning need of interior of ice machine. Observed some black residue on interior walls and components of ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed unsalted herb butter on counter at 74F. CDI- butter discarded. Educated employee that unsalted butter must be held at 41F or lower. Recommend to switch to salted butter to keep at room temperature or use time as a public health control and discard after 4 hours. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Observed open container of hummus and open carton of half and half without dates. CDI- products labeled with date opened. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P Observed pesto mayo past 7 days. CDI - discarded

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of grill cleaner stored on shelf above food prep area. Observed spray bottle and aerosol can of window cleaners stored on shelf directly next to single service items under front counter. CDI- chemicals moved to proper locations.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced turkey tightly wrapped in 2 door cooler that had been sliced about 30 minutes prior. Turkey uncovered to facilitate cooling. 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 .

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed bowl of washed lettuce on dirty drainboard of 3 compartment sink upon arrival. CDI- relocated to food prep sink area. Per conversation with employee letttuce was washed at prep sink.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one soiled towel stored on counter.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean plastic lids for containers stored on cardboard on clean storage shelf.

4-501.11 Maintain equipment in good repair. Observed one low boy 2 door cooler and tall one door reach in freezer not properly functioning. No food stored in either unit and both turned off. Recommend to repair or replace units. Observed torn gaskets on tall 2 door reach in cooler.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids to dumpster damaged leaving top open and side doors open.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty during inspection. A certified food protection manger must be present during all hours of operation. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all items in the sandwich flip top unit were above 41F and were said to have been holding overnight in that unit. EHS recorded an ambient temperature of 47F. Facility is prohibited from selling sandwiches until the unit is fixed. PIC voluntarily discarded all of the necessary food items. Permit action will be taken if the unit is not repaired by the time EHS returns for the verification. REPEAT*** 3 day VERIFICATION REQUIRED*** (3 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with an expired CFPM certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer with food debris while being stored as clean. CDI: Slicer was broken down for cleaning. 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all TCS items in prep top/unit above 41F. Ambient air of unit is 47F. Items were relocated to cool. PIC stated they will not hold any food items in the unit until it is repaired. VERIFICATION 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in facility, near bread racks.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation No certified food protection manager was onsite during inspection. A CFPM shall be onsite during all hours of operation. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed several TCS foods in flip top cooler above 41F. PIC states that cooler has been opened and closed frequently. CDI PIC placed TCS foods in each in cooler and cooled back down to 41F. -1.5 Points For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf EHS observed a bag of opened lettuce in each in cooler with no date mark. PIC states that lettuce was opened and will be held more than 24 hours. CDI PIC placed correct date on lettuce. -0 Points For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone being stored on prep counter. CDI: PIC removed items. Repeat -1 point

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation No certified food protection manager was onsite during inspection. A CFPM shall be onsite during all hours of operation. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed quat sanitizer in 3 compartment sink at 50ppm concentration level. CDI: PIC added quat tablets to increase concentration level to 200ppm.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed small spray bottle not labeled. PIC was unsure of the bottle contents. CDI: PIC discarded bottle.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC handling food without a head covering. Use a head covering while handling food to prevent contamination of food, equipment and utensils.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone and sunglasses being stored on prep counter. CDI: PIC removed items.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager on site. PIC demonstrated knowledge by answering questions throughout the course of the inspection. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) pan of herbed butter at room temperature. Discussion with PIC elaborated that herbed butter is made with a TCS, unsalted butter, and that butter had been left to soften at room temperature since 8 a.m. CDI - PIC separated a small portion of the butter and placed it on TPHC to be disposed of by 12 p.m. Remainder of butter was rotated to reach in freezer to be cooled correctively. EHS provided blank TPHC sheet to be filled out by establishment, should TCS food items, such as herbed butter, be held at room temperature. 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 . 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed Opened commercial hummus, sliced ham, sliced turkey, and cooked egg patties in the Prep unit with date marks of 4/5, 4/6, 4/12, and 4/12, respectively. CDI - PIC voluntarily disposed of out of date food items. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) sealed bottle of employee aloe Vera stored in meat RIC above sealed food items (raw bacon, packaged sliced turkey). Observed one (1) stack of wiping cloths and two (2) clean employee aprons stored beneath cleaning chemicals at chemical storage rack. PIC elaborated that cleaning supplies were scheduled to be reorganized and that aloe Vera belonged to an earlier employee. CDI - Chemical storage was reorganized to prevent contamination of clean linens and food.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door open during inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two (2) food employees, including PIC, operating with wrist watches.

5-205.15 Maintain a plumbing system in good repair. Observed female restroom marked as ‘out of service’, directing customers to utilize the equally stocked male restroom. Conversation with PIC elaborated that metered hand sink was currently out of service.

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

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 procedures for employees to follow when responding to vomiting or diarrheal events at time of inspection. CDI - EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal events.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed opened half and half cream in prep unit 2 underside with no date marking. PIC was unable to determine if half and half had been opened earlier in the day or in a previous day. CDI - PIC voluntarily disposed of half and half. EHS and PIC discussed date marking and disposition of TCS foods at length. Note: Previous inspection marked establishment as being out of compliance via 3-501.17 for retaining TCS food (sliced turkey) longer than 7 days. This was a violation of 3-501.18, regarding the disposition of properly date marked TCS food for longer than 7 days. Due to erroneous violation citation in the previous inspection, establishment will not be marked as having repeated a violation at this time. Establishment has shown marked improvement in date marking and disposition from previous inspections.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed sliced turkey, provolone slices, cheddar slices and chicken salad cooling in the prep tops with lids on. Observed sliced tomatoes cooling in prep top with no lid, stacked on top of other covered sliced tomatoes, above the cold holding line of the unit. CDI - All items were uncovered and moved to the underside of the prep top unit for more effective cooling. EHS provided facility with cooling instructional literature.

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 cinnamon sugar spice blend on dry storage rack without proper labeling. CDI - Label was affixed to working container. PIC and EHS discussed effective labeling procedures and methods.

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

4-502.13 Single-use and single-service articles cannot be reused. Observed black pepper stored in a relabeled single-service cinnamon container.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open behind locked gate at time of inspection.

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

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy black buildup on inside of ice machine. Clean as needed. CDI - PIC turned machine off and began wash cycle. - 0 -

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observe one end of lump turkey breast date marked for 6/8/2022. CDI - Item was thrown away. All other items were in date. EHS discussed slicing and freezing of meats. Date mark items with date opened, slice and freeze, and mark with thaw date when thawed for use. - REPEAT - 1.5 - ** Facility continues improving with date marking. Points remain the same *

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC without CFPM certification. PIC was able to demonstrate knowledge regarding food safety. - 1 -

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomit and diarrheal plan inside of facility at the time of inspection. CDI by education. Email containing 2017 food code items sent to PIC. - 0 -

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed partially opened hummus, chicken salad, and eggs prepped on Saturday without dates present. CDI - PIC marked dates. - REPEAT - 1.5 - ** Facility has improved significantly on date marking. Points remain the same *

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no thin probed thermometer inside of facility. A VR will occur by 11/19/2021 to ensure thermometer has been purchased. - 0.5 -

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door open during inspection. - 0 -

2-102.12 Certified Food Protection Manager - C. No Certified Food Protection Manager present in unit during inspection. PIC is not a certified manager. REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed metal scrubber in basin of hand sink. CDI - PIC removed. Do not store items in hand sink basin or leave cleaning implements in the basin after use.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed both slicers with dried food residue from previous days usage on back of blades. Observed can opener with dried residue on blade. CDI - PIC removed items to dish for re-cleaning.

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 house made chicken salad, open partially used hummus, open half and half from previous days, and prepared/cut romaine lettuce with no date marking present. 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 various TCS foods with date marking past 7 days including open turkey 6/8 and 6/1, sliced tomatoes 6/6. Observed open hummus with expired manufacturers use by date mark 4/24. CDI - PIC discarded expired products and products missing date marks and corrected date marks for items that she prepared over the weekend but were not marked. REPEAT NOTE: Establishment is currently receiving bread from Rea Rd location. No large scale production on site. Establishment is preparing and serving deli sandwiches on site.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some house flies in back of house areas and multiple dead flies on flooring under/behind equipment and in restrooms. Contact Pest Control Operator.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying clean items after completing wash/rinse/sanitize procedure. Air dry items after cleaning. Do not towel dry.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF; Person in charge failed, but not limited to, insure proper cold holding, date marking, and food order storage. 2-102.12 Certified Food Protection Manager - C Observed PIC with no ServSafe certification.

2-301.14 Wash hands before donning gloves and between gloves uses. -P; Observed no handwashing before and after donning gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at both handsinks.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P; Observed raw eggs stored above ready to eat foods; CDI, eggs discarded voluntarily.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P; Observed low to no concentration of sanitizing chemical concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P; Observed deli meats and sliced tomaotes in prep top held at 53 degrees; CDI, voluntary discard.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf; Obseved deli meats and tomatoes with no date marking.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf; Obseerved failure to provide thin probe thermometer.

4-501.11 Good Repair and Proper Adjustment-Equipment - C; Observed prep unit not cold holding temp; ambient temp 53. CDI, all food discarded. VR FOLLOW UP FOR REPAIR OR REPLACEMENT. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed unapproved residential griddle. CDI, volunatrily removed.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and turn faucet off without a barrier.

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 Ham dated 11/9, exceeding 7 day window. CDI- 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 Chickmen salad Dated with incorrect date. CDI- Dated fixed.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Flour bucket not labeled.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink of coffee prep table. CDI-removed

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed sliced ham, cut ham chub and tuna salad with date marks past 8 days. CDI- voluntary discard

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility could not produce a thin probe diameter. VR

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 flour container.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed a swollen dented can stored on the dry storage shelf. Ensure to check all cans for dents and placed in a designated area to ensure there is no use. CDI PIC removed can and placed in designated area. EHS educated on properly checking for cans before use and the risks of using dented cans.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed container of butter on the prep top table above 45F (see temp chart). Ensure butter is cold holding at 45F or less. CDI PIC voluntarily discarded butter and will put butter on TPHC going forward.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths with active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly wrapped plastic container of eggs in the reach in unit cooling and above 45F (see temp chart). Eggs were prepared at 7 AM. CDI PIC removed wrapping around container and placed eggs on TPHC. Observed bacon cooling in the sheet rack above 45F. CDI PIC will place bacon on TPHC. Eggs and bacon will be discarded after 4 hours. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed eggs and bacon cooling in reach in units not adequate for cooling. CDI food items will be placed on time since cooling is not permitted in the facility.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer in the facility. Ensure a thin probe thermometer is provided. Verification required in 10 days.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the kitchen prep area. Ensure methods are used to prevent pests and insects.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee actively prepping food without a proper hair restraint. Ensure hair restraint is used to prevent hair contacting food.