ORIGINAL NY BAGELS, THE

6-301.14 Post a handwash sign at each handsink. Observed a missing hand wash sign for the main kitchen hand sink.

3-DAY VERIFICATION REQUIRED 3-201.11(A) Use food from approved sources only. -P Observed vacuum sealed chicken salad, egg and tuna salad. Employees stated that these come from Cheney Brothers but were unable to provide invoices during inspection. EHS has emailed owner to request invoices. Establishment will not use the ROP products until invoices are provided.

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 stored on top of sausage in the walk-in cooler. CDI - Items were moved to the correct order.

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. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed one bag of cut lettuce with no date mark. CDI - Items was labeled for the day it was prepared.

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 one large bin of sugar without a label. Observed missing labels for oil squeeze bottles.

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

4-501.11 Maintain equipment in good repair. Observed rusting shelves in the walk-in cooler.

5-205.15 Maintain a plumbing system in good repair. Observed a plastic bottle attached to a drain pipe; redirecting it to the floor drain.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors. No increase in points due to improvement of dumpster conditions.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a large hole under the storage rack from construction.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee crack raw eggs, scramble them and then touch ready-to-eat foods without discarding gloves. CDI - Food was voluntarily discarded, gloves were discarded and they washed hands.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a a bottle of chemical labeled as “Tables.” CDI - Manager corrected the label during inspection. No points taken due to them having designated use labeled.

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

3-302.15 Wash fruits and vegetables prior to use. Observed avocado’s in the prep cooler with stickers still attached.

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 a ramekin cup being used to scoop spices.

5-403.12 Condensate or drainage lines must connect to a floor drain or other approved method. Observed a drain pipe for the new espresso machine leading to a prep sink.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster doors and a missing drain plug for the right side dumpster.

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 stored above ready-to-eat sauces in the bottom of a prep cooler. Observed raw sausage stored above vegetables in the walk-in cooler. Observed open packages of raw chicken stored above cooked items in the reach-in freezer. CDI - Raw products were moved to the bottom shelf.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed an incomplete consumer advisory sign due to incorrect wording. Observed missing asterisk on the consumer advisory. Observed several missing asterisks on the single paper menu used at the counter. CDI - Sign was corrected and asterisk was added. Asterisks were also added to the paper menu. Paper menu also includes asterisks for fully cooked boars head roast beef (not required)

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical without a label. CDI - Spray bottle was labeled.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths stored on prep surfaces throughout the kitchen.

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. 4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single service cups stacked high and out of their protective sleeve. Observed single service utensils stored in a container with handles turned in different directions.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

6-303.11 Provide required lighting intensity. Walk-in Coolers require 10ft candles of light. Observed 2ft candles of light in the walk-in cooler, making it difficult to see.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean soiled with food waste. CDI: PIC sent to be W/R/S.

4-501.11 Maintain equipment in good repair. Observed gaskets torn on sandwich make table.

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 cloudy standing water in metal insert pan used for storing ice scoop. EHS recommended self-draining pan. CDI: PIC sent ice scoop and container to be W/R/S.

5-205.15 Maintain a plumbing system in good repair. Observed leak at back hand sink. PIC stated service company due to repair between 02.26-03.01.

2-101.11 (A) PIC shall be present during all hours of operation. -Pf Observed no PIC upon arrival for inspection. 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed lack of Active Managerial Control (AMC)- no PIC, no CFPM, cold holding, hot holding, date labeling, inaccessible hand sinks, temperature measuring devices, etc. EHS will return within 10 days to verify plan in place for long term compliance. VERIFICATION REQUIRED.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written plan for vomit & diarrhea cleanup. CDI: EHS provided written policy via email. REPEAT VIOLATION.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf Observed back hand sink blocked by trash can. CDI: Trash can moved, sink made accessible. REPEAT VIOLATION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage being held below 135F on grill. CDI: Education provided and sausage reheated (>165F).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various milks being held above 41F in ice bath near coffee station. Food employee stated product placed out @6am. EHS recommended use of carafes and TPHC for better means of long-term compliance. CDI: Education provided, products voluntarily discarded. REPEAT VIOLATION.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed various containers of deli salads and cream cheeses with no date label in the walk-in cooler. Product prepared at commissary and arrived with no date labels. Education provided and product backdated with prep date. EHS will return within 10 days to verify long-term compliance. REPEAT VIOLATION. VERIFICATION REQUIRED. 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 containers of deli salads and cream cheeses with no date label in the walk-in cooler. Product prepared at commissary and arrived with no date labels. Education provided and product backdated with prep date. EHS will return within 3 days to verify compliance. REPEAT VIOLATION. VERIFICATION REQUIRED. **EHS ISSUING ITS DUE TO CONTINUED NON-COMPLIANCE. FACILITY HAS 30 DAYS TO CORRECT OR PERMIT ACTION WILL BE TAKEN. FACILITY FAILED TO CORRECTLY DATE LABEL TCS FOODS AND TO UTILIZE RISK CONTROL PLAN (RCP).

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf Observed no thin-tip thermometer at time of inspection. EHS will return within 10 days to verify facility obtained thin-tip thermometer. VERIFICATION REQUIRED.

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 waste/debris in container used for storing ice scoop. CDI: PIC provided new container. Observed dust buildup on ice machine vent covers. Observed sticker/protective covers peeling from bottom prep table shelf and ice machine causing food debris accumulation. REPEAT VIOLATION.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed multiple priority violations, no CFPM for PIC and PIC unable to display active managerial control during inspection. EHS observed a severe lack of control on date marking TCS foods (most products with no date mark or a date mark that had expired), improper handwashing, milk (on ice) out of temperature for more than 4 hours. CDI- education provided during inspection in these areas, EHS discussed Food Safety Management Systems with PIC and owner, discussed training and check lists for employees to be implemented. REPEAT.

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 on duty with no CFPM, stated that employee with CFPM is not working today. REPEAT.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed opened employee Gatorade stored on prep table, directly next to deli meat slicer. CDI- drink moved, EHS discussed proper drink storage.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee briefly rinsing hands in handsink (less than 10 seconds), not washing for at least 20 seconds and using bare hands to turn off faucet. CDI- EHS intervened, discussed proper hand washing with PIC and employees. Proper handwashing observed at end of inspection. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed grill cook switching between cracking eggs on grill and handling ready to eat foods (bagels, deli meats, cheeses), changing gloves without a handwash in between. CDI- EHS intervened, spoke with employee about handwashing between tasks, behavior corrected after discussion, EHS observed proper handwashing by end of inspection. REPEAT.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap stocked at handsink near 3 comp sink. CDI- soap provided. REPEAT. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink near 3 compartment sink blocked by large trash can that is propping the door open. CDI- trash can moved, EHS discussed maintaining access.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods in walk in cooler holding above 41F, see temperature chart. EHS found outer readout ranging from 42F to 44F, all TCS foods holding above 41F. EHS instructed employees to keep door closed, had employees wait extended period of time before opening door, ambient temperature of unit remained above 41F. PIC called for walk in to be serviced, facility is closed until walk in cooler is able to maintain TCS foods at 41F or below. EHS also observed milk on ice above 41F, PIC stated this stays on ice during hours of operation. CDI- all TCS products out of temperature were voluntarily discarded, put into trash bags and brought to dumpster during inspection. Refrigeration technician arrived during inspection, began working on unit and stated there was an issue with the thermostat, unit was stuck in a defrost mode. Technician repaired unit during inspection, walk in cooler holding at 38-39F by end of inspection. Facility allowed to re-open as all TCS food out of temperature was discarded and all refrigeration is now holding TCS foods at 41F or below. 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 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 multiple products in display case with date labels that had exceeded the 7 day limit. EHS observed large stock containers of pasta salad, egg salad, potato salad, chicken salad, tuna salad and pasta salad with no date label in walk in cooler, PIC stated these products were delivered on Sunday. EHS found chicken salad, egg salad, tuna salad and pasta salad in front display case marked 5-8 to 5-15, had exceeded date marking limit. CDI- products voluntarily discarded, EHS discussed importance of date marking all products in facility and adhering to labels for discarding products. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed large stocks of potato salad, pasta salad, tuna salad, chicken salad, several flavored cream cheeses with no date mark in the walk in cooler. PIC stated these products arrived to facility on Sunday from commissary, PIC and owner stated there were issues with labeling due to the rush from Mothers Day on Sunday. EHS explained that as of last inspection, will not allow backdating of products even if “certain” of date, see previous inspection for more information. CDI- products not labeled voluntarily 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1x chemical bottle with label that has faded, no longer legiable. CDI- bottle relabeled during inspection. REPEAT. Note: points not escalated, facility has improved in chemical storage and labeling, just needs to ensure labels are maintained.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food with no hair covering.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 0ppm chlorine sanitizer in 2x red sanitizer buckets during inspection.

4-501.11 Maintain equipment in good repair. Observed areas of shelving in the walk in cooler that are rusted, chipping coating.

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 shelving in walk in cooler and shelving inside of prep unit with buildup, in need of cleaning.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed multiple priority violations, no CFPM for PIC and PIC unable to display active managerial control during inspection. EHS observed a severe lack of control on date marking TCS foods (most products with no date mark), improper handwashing, adulterated food, milk (on ice) out of temperature for more than 4 hours, improper knowledge and procedure for restriction/exclusion of sick employees. VR by 7-15-22 to ensure facility is improving in these areas.

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 on duty with no CFPM, stated that employee with CFPM is not working today. REPEAT.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf EHS discussed employee health policy with PIC on duty, could not discuss details on signs/symptoms and exclusion/restriction of sick employees, stated that if an employee is sick, procedure is to “call the owner” to determine next steps. EHS explained that this is not suffice, PIC on duty must ensure employees are informed of requirement to report symptoms/illnesses and ensure sick employees are not coming to work. CDI- EHS discussed employee health policy, referenced posted material, discussed exclusion/restriction and return to work procedure. 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 procedures in facility for vomiting/diarrhea events. CDI- EHS emailed copy of vomiting/diarrhea cleanup plan. REPEAT.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed grill cook switching between cracking eggs on grill and handling ready to eat foods (bagels, deli meats, cheeses), changing gloves without a handwash in between. CDI- EHS intervened, spoke with employee about handwashing between tasks, behavior corrected after discussion, EHS observed proper handwashing by end of inspection.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed a bottle of hand sanitizer stocked next to sink near 3 compartment sink in place of soap. Ensure soap is provided for each handsink. CDI- soap provided. REPEAT.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed peppers/onions mix in walk in cooler that had significant white/blue moldy buildup. PIC stated this is a product that is no longer sold in facility, was a limited option. CDI- product discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed half gallon jugs of milk sitting on ice adjacent to Pepsi drink machine, holding above 41F, see temperature chart. CDI- milk voluntarily discarded as PIC stated it had been out on ice since 7am. REPEAT. Note: points de-escalated as all cold holding units were holding temperature during inspection, different cold holding issues since last inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 multiple products with no date mark at display case, flip top units and walk in cooler. Observed all cream cheeses, pasta salad, potato salad, chicken salad and tuna salad at display case with no date mark. EHS observed no date mark for larger stock of product in walk in cooler. PIC discussed date marking with EHS, stated that most of these products arrive from commissary kitchen once a week on Monday, stated that these products were from Monday, didn’t have a chance to mark because of holiday and short staffing. CDI- dates placed on products during inspection. EHS allowed PIC to backdate today during inspection due to certainty of prep date, able to discuss delivery process from commissary in Mooresville, explained that if products are not marked moving forward EHS will not allow backdating of products and a risk control plan will be implemented. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple chemical bottles with no label. Bottles were located throughout kitchen and countertop service area. CDI- bottles labeled during inspection. REPEAT. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottles of Lysol cleaner stored directly adjacent to paper to-go cups. CDI- EHS discussed, chemicals moved. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed red bucket of sanitizer at 400ppm chlorine sanitizer. CDI- bucket diluted, EHS demonstrated testing sanitizer to PIC.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed employee thawing deli meats in room temperature ambient air, packages of frozen deli meat sitting on prep surface thawing during inspection. CDI- EHS discussed thawing, products moved to refrigeration.

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 squeeze bottles near cook line with no label.

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 containers with no handle stored inside of plastic containers filled with sugar. Containers do not have handle, no ability to store handles out of food.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board attached to prep unit with deep grooves, no longer smooth and easily cleanable.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed multiple ceiling tiles missing in kitchen area, specifically above dry storage areas.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf Observed PIC with no CFPM, multiple priority violations during inspection and unable to demonstrate active managerial control related to operation of food establishment.

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 CFPM during inspection. PIC stated that someone with CFPM is at other location, not at this location. REPEAT.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed employee health policies that did not include salmonella non-typhi. CDI- EHS educated PIC on updated employee health policy, provided updated employee health policy via email for employees to review and sign. EHS also provided graphic MCHD employee health handout in English and Spanish.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility with no written procedures for a vomiting or diarrheal event. EHS explained that a written procedure is needed according to newly adopted food code. CDI- EHS emailed information including an example plan and poster.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handsink closest to 3 comp sink. PIC stated he has had issues finding soap for dispenser on wall. CDI- soap provided during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple products holding above 41F during inspection, see temperature chart. EHS observed products in both flip top/prep units holding above 41F. EHS found that products in upper portion of "flip top 1" were holding above 41F, while the products in the reach in portion were holding at 41F or below. EHS found that ambient temperature of reach in portion of unit was around 38F, while the upper portion of the unit was holding around 46/47F. EHS observed products in "flip top 2" unit holding above 41F, EHS found products in both the upper and reach in portions of unit holding above 41F. EHS found that the ambient temperature inside of the flip top 2 unit was around 44F. All TCS products out of temperature were voluntarily discarded during inspection. EHS allowed products that were loaded into units this morning (around 6am) to be brought back to walk in cooler to rapidly chill (American cheese, ham, lettuce, tomatoes). All products that remained in units overnight and were out of temperature for more than 4 hours were voluntarily discarded (pork roll, provolone cheese, smoked salmon, red peppers). PIC called for units to be serviced during inspection, stated that repair man will arrive this afternoon. Repair man arrived during the end of the inspection. EHS left contact information with PIC, will update EHS on repair status of units. Facility will not use malfunctioning units for TCS products until units are fixed, will utilize the display case and walk in cooler for proper cold holding. VR by 12-20-21 to ensure units are working properly. Note: continued non-compliance may result in a risk control plan being implemented at this facility.

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 several products with no date mark during inspection, including smoked salmon, ham and pork roll. Observed multiple products ( chicken salad, tuna salad, egg salad) with no date label in the display case. CDI- smoked salmon, ham and pork roll were voluntarily discarded due to temperature issues, chicken salad, tuna salad and egg salad were labeled during inspection. EHS discussed date marking system with PIC. REPEAT. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed multiple products labeled "11/22" during inspection, including ham, turkey, roast beef, pork and pastrami. PIC stated this label refers to the date they were frozen, stated that they were recently thawed out. PIC stated that all deli meats were from no more than 2-3 days ago, procedure is to remove a limited amount from freezer every couple of days. CDI- products labeled during inspection. EHS discussed date marking system, explained that facility must provide a date that products is opened/frozen and a date that product is removed from freezer, this cannot exceed the 7 day limit.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle with chemical not labeled. CDI- bottle labeled as sanitizer during inspection.

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 facility during inspection. PIC had a package of dial thermometers with no thin tip. EHS explained requirement for thin tip probe thermometer, due to several thin foods in this facility. VR by 12-27-21 to ensure facility has obtained a thin tip probe thermometer.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed a bucket of pickles stored on the ground in the walk in cooler.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin at the handwashing sink in the kitchen area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones on prep surfaces during inspection. Observed employee clothing on dry storage shelving, on top of packaged bottled drinks.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one with a food safety certification during the time of the inspection. Needs to be certified. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of ham, turkey, and tomato into the prep top unit near the grill with a temperature above 41F. CDI- PIC indicated that they were placed on the prep unit this morning and moved all items to the walk in cooler for more rapid cooling. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. PF Observed a container of ham in prep unit, mushroom in the walk in cooler without a date mark on them. CDI- PIC date marked all items. REPEAT ***Significant improvement from last time.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping cloths stored directly on the prep table in kitchen. CDI. PIC removed.

4-501.11 Maintain equipment in good repair. Observed cooler with broken door in the kitchen area. Needs to be repaired.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tiles in the dry storage area. Needs to be fixed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one with a food safety certification during the time of the inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink in the front prep area. CDI- PIC retrieved paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of ham, turkey, and tomato int he prep top unit near the grill with a temperature above 41F. See temperature chart. CDI- PIC moved all items to the walk in cooler for more rapid cooling. REPEAT.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed three containers of cream cheese in the walk in cooler with a date of 3/8. CDI- PIC voluntarily discarded all items.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no verbal or written health policy. CDI (corrected during inspection) Health policy emailed with inspection report.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in prep cooler PC 2 above 45F, see temp chart. All items removed from cooler and a VR (verification required) to ensure cooler has been repaired.

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 opened chub of corned beef in the freezer not dated. CDI by dating during inspection.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Eggs (your way) and Lox need an asterisk or star on the menu board and the statement; * Items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. VR

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed incorrect pH test strips above sink. VR Facility needs Chlorine test strips.

6-305.11 Designation-Dressing Areas and Lockers - C Observed jackets, back packs and a phone on dry storage shelving with food items. Move all personal items away from food to a designated location. Discussed moving items near electrical breaker boxes.