WATERBEAN METROPOLITAN

2-101.11 (A) PIC shall be present during all hours of operation. -PF 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 no PIC present during entirety of inspection. Two food employees present were unaware of TCS/non-TCS foods, unable to answer all of EHS's questions in regards to equipment and proper cold holding temperatures. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at the facility during time of the inspection. Ensure there is a CFPM present during all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at the back handsink. CDI: Employee re-stocked immediately with roll of paper towels.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed pan of unwashed mushrooms stored directly behind pan of capers inside the flip top portion of make table. Observed a bag of unwashed heads of romaine lettuce stored above different sauce bottles inside lowboy portion of make table. Ensure correct storage order is being followed to prevent contamination. REPEAT VIOLATION. 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 multiple TCS food items (cut tomato, turkey, ham, pre-cooked turkey sausage, american cheese, provolone cheese) cold holding above 41F inside make table. Ambient air temp of unit was reading between 42-45 in both portions of make table. No temperature dial was observed to manually adjust temperature of the unit. Employee stated they do not keep a temperature log and food items stored inside make table are kept inside this cold holding unit overnight. Employee contacted maintenance man to check for when a visit could be made. Food items mentioned above were voluntarily discarded. Facility will utilize the standing reach-in cooler to build food menu items, and not use make table until repairs have been made. Temporary TPHC not being offered today since same exact unit was out for cold holding previous inspection. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. REPEAT VIOLATION. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle of bleach sanitizer measuring too high of chlorine, bleaching out the test paper. CDI: Employee added more water into spray bottle to dilute concentration levels.

4-501.11 Maintain equipment in good repair. Observed make table unable to cold hold at proper temps. Employee reached out to maintenance to have this unit repaired.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a broom and dustpan stored in front of the back handsink. CDI: Items were removed to clear the path.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a pack of unwashed mushrooms stored directly above RTE commercially made packets of guacamole, stored inside the lowboy of the make table. Ensure storage order is being followed to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed a spray bottle of bleach sanitizer reading less than 10ppm of chlorine. CDI: PIC dumped out the contents of the spray bottle and refreshed with properly concentrated 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 multiple TCS food items (deli ham, smoked salmon, salami, cream cheese spread) cold holding inside the make table above 41F (see temp chart). EHS observed ambient air temp of the make table was temping 44F in the lowboy portion of the unit and 52F in the top portion of the unit. PIC stated that they do not conduct temperature checks on their units every single day, but have not had issues with this unit even when the repairman was on-site yesterday working on the standing RIC (which was repaired). All TCS food items temping above 41F were moved into the standing RIF to rapidly cool down, and PIC contacted the owner to get in touch with the repairman to check on the make table. *Facility placed on EMERGENCY TPHC for all TCS food items at the make table for up to 4 hours. EHS went over TPHC procedures and PIC filled out TPHC form to utilize as temporary fix. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. 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 stainless steel cleaner, oven cleaner, and glass cleaner all stored on a shelf above rolls of paper towels and toilet paper on the dry storage rack. CDI: Cleaners were all removed to prevent contamination of paper products.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee actively engaging in food prep without any sort of hair restraint. Ensure all employees engaging in food prep have some sort of hair restraint to prevent contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored directly on the cutting board at the make table. CDI: Wiping cloth was removed. All in-use wiping cloths need to be stored inside a sanitizer container reading proper concentration.

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 a couple stacks of single-serve clamshells and large sandwich boxes stored out of it's protective packaging, right-side up, on the countertop next to the microwave inside the kitchen. Keep all single-serve articles stored inverted to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed out of order display case used for pastries stored directly on the floor inside the kitchen. PIC stated that they have a work order in to get it repaired. REPEAT VIOLATION.

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 soiled gaskets in cold holding units throughout the facility. Increase cleaning frequency.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Establishment has employee health poster, but no written health policy that employees sign. CDI - PIC sent email with sample health policy. Ensure all employees sign it and keep the signed copies at establishment to show inspector. 0 pts. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-501.11 Maintain equipment in good repair. Replace torn gasket on door of milk cooler. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. Replace torn gasket on front reach-in cooler. 0 pts.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors underneath equipment at front. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drinks stored beside cold brew dispenser. Store employee drinks and personal items in a separate area. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC present during inspection lacks food protection manager certification. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of cream cheese and container of almond milk holding above 41F. Small cream cheese and almond milk were placed in RIC to rapidly cool as last known time of 41F and below was 2 hrs prior. Large container of cream cheese was 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 .

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 multiple items: cut lettuce,cream cheese, chicken sausage. With no date mark. CDI Items more than 24 hours since opened were voluntarily discarded. Items coming from freezer or opened yesterday were date marked. 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 two spray bottles of cleaner with no label. CDI Labels placed on spray bottles.

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 container of capers with single serving cup as scoop in the capers. Use utensil with a handle and ensure handle does not touch food item.

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed containers and utensils stored clean under prep sink. Items cannot be stored under sinks.

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 stickers and sticker residue on outside of containers in prep unit. During cleaning and sanitizing process stickers and sticker residue needs to be completely removed. Observed fan on table with heavy dust and debris. Item requires cleaning before use. Repeat

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors around and under equipment, sinks and shelves with heavy build up and debris. More frequent cleaning is required. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal containers of food in RIC on various shelves and not in a designated area away from food sold to the public. Repeat

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC present during inspection lacks food protection manager certification. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw smoked salmon stored on shelf above milk. CDI Salmon moved to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 build up of more than 24hrs in microwaves. Increase frequency of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed soy and macadamia milk opened in RIC holding above 41F. All other items holding 41F and below. Two items were stored in rows over filled. Recommended not overfilling RIC or placing opened milk items on TPHC if 41F and below cannot be maintained. 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 .

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

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 throughout, bottom shelf of tall RIC with heavy debris and needs more frequent cleaning. Observed stickers and sticker residue on outside of containers in prep unit. During cleaning and sanitizing process stickers and sticker residue needs to be completely removed. Observed fan on table with heavy dust and debris. Item requires cleaning before use.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors around and under equipment, sinks and shelves with heavy build up and debris. More frequent cleaning is required.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee sweatshirt stored next to to go items and other customer items. .

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC present during inspection lacks food protection manager certification. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

6-301.14 Post a handwash sign at each handsink. - Observed handsink in bathroom lacking required signage. - CDI - EHS provided PIC with handsink signage. PIC posted signage.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - REPEAT - Observed wiping cloths stored in sanitizer bucket of 0ppm chlorine. - CDI - PIC refilled sanitizer bucket with properly concentrated chlorine sanitizer of 150ppm.

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 present during inspection. PIC, Anny, is not a certified manager.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer solution in wiping bucket stored on top of flip top cooler above ready to eat foods. CDI - bucket relocated to bottom shelf. Do not store chemicals or sanitizer above food items.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in cl sanitizer solution testing at less than 10 ppm. Maintain sanitizer for wiping cloths at 50ppm or greater. REPEAT

4-501.11 Maintain equipment in good repair. Observed damaged/hanging gasket on front line reach in cooler. Repair/replace. REPEAT. No point escalation as dish machine operating properly during visit.

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 buildup on on non-food surfaces (exterior lid) of bulk ice machine, on shelving inside reach in cooler. Clean. REPEAT

2-103.11() PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC not ensuring rules for food safety set forth in food code area being met. During inspection, EHS observed non-compliant risk factors which are the responsibility of the PIC including cold holding temperature violations, sanitizing of food contact surfaces, providing undercooked raw animal foods to consumers without a consumer advisory present. CDI by education of PIC

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee use gloved hands to handle and crack raw unpasteurized shell eggs and then continue on to handle ready to eat food with the same soiled gloved. CDI - EHS directed to change gloves and wash hands.

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 dish machine not providing cl sanitizer at proper concentration in final rinse. Dish machine was set up and had been used to clean utensils without providing sanitizer. CDI - dish machine appears to have lost sanitizer line prime, however, PIC was not aware of how to correct issue and was unfamiliar with operation of machine. EHS provided instruction on how to prime machine and verified the machine testing at 50ppm cl, however, by end of visit sanitizer line had again lost prime. Contact AutoChlor for service and prime/test the machine before each use until repaired. REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY . Observed can opener stored as clean with dried residue on blade. Observed steamer pitchers and metal tumbler with dried residue. CDI - removed to dish machine for re-cleaning. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed all TCS foods in the flip top prep cooler holding above 41f. See chart. Cooler had been stocked approximately 1 hour 45min prior. CDI - All TCS foods relocated to upright freezer to quickly chill to 41f. Upon discussion and observation of unit, it was determined that the top portion of the cooler may not be set up properly allowing warm air intrusion. Ambient air temperature initially was 42f, however, after re-organization and closure of top air gaps, turning down thermostat, and moving the unit away from the wall, the unit recovered to 39f. 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 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 open in use bulk american cheese in upright cooler and open in use american cheese in flip top cooler with no date marking on products or on the chart on the flip top cooler. American cheese is not exempt from date marking and must have a date mark present once opened. CDI - date mark applied. All other TCS foods in the unit observed to be properly date marked during inspection today. Points decreased to 0. REPEAT

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed through discussion with PIC that upon request they will serve raw unpasteurized shell eggs to customers in undercooked form - sunny side up. PIC noted that there are customers who routinely visit and ask for this. No consumer advisory is present on the menu. Provide consumer advisory for eggs or discontinue serving eggs that are undercooked. Verification is required within 10 days.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing and serving food/beverages with no hair restraint / beard restraint. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed visibly heavily soiled wiping cloths in use for wiping down countertops laying on equipment. No sanitizer solution available for use with wiping cloths that are in use. REPEAT

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed in use ice scoop which is stored in the ice bin had fallen over with the handle in direct contact with the ice. Ice scoop removed. REPEAT. Store ice scoop in a sanitary manner and which prevents the handle from contacting the ice.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed case of single service lids stored on floor under hand sink and case of food handler gloves stored on floor in back room. Observed paper towels stored under chemicals in back storage area. Store single service items at least 6 inches off of floor and away from sources of contamination. Do not store paper goods under chemicals. REPEAT

4-501.11 Maintain equipment in good repair. Observed damaged/hanging gasket on front line reach in cooler. Repair/replace. REPEAT. Observed dish machine sanitizer supply line repeatedly losing prime. Contact provider for service.

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 buildup on interior and exterior surfaces of turbo chef oven, on non-food surfaces of bulk ice machine, on shelving inside reach in cooler. Clean. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on floor surfaces under/behind equipment especially in front of house/bar areas. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal clothing and other personal items on countertop immediately adjacent to food and food contact items. Store personal items away from food and food contact surfaces.

2-101.11 (A) PIC shall be present during all hours of operation. -PF. Observed no designated PIC present in facility during inspection. Employee, Jules, assisted EHS during inspection, however, it was clearly noted that neither she nor the other employee present were PICs. EHS also noted that during inspection neither employee had the knowledge to answer questions related to food safety practices within the operation as required by the food code. A designated PIC must be present in the operation. The PIC must have knowledge of food borne illness prevention and must be able to answer operational questions related to food safety. Verification required within 10 days.

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 present during inspection. REPEAT

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 that neither employee present was familiar with employee health policy. One employee noted that he was sure there was one and that he would contact GM with health related issues but was unable to describe reportable illnesses or symptoms. Other employee noted that she was unaware of policy. CDI by education of both employees. Employee health flyer already posted in kitchen and EHS directed them to the poster for reportable illnesses and symptoms.

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 not follow proper hand washing procedure by scrubbing hands for less than 5 seconds, rinsing and then turning off faucet with bare freshly cleaned hands before using paper towels to dry hands and return to beverage preparation. CDI- EHS discussed proper hand washing procedure with employee. Hands re-washed. REPEAT 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed employee touching unclean order screen and then also wiping hands on visibly unclean / unsanitized wiping cloth before proceeding to prepare customer beverages. CDI - EHS directed employee to wash hands. Hands washed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available at back of house hand sink. Roll mount dispenser no longer present. CDI - towels provided. REPEAT

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 dish machine not providing cl sanitizer at proper concentration in final rinse after multiple cycles. CDI - EHS educated employee on how to make and how to test cl sanitizer solution at 50-100 ppm in 3 compartment sink. Establishment is voluntarily using all single service customer items and to manually sanitize in 3 compartment sink until dish machine is repaired and verified to be sanitizing at 50 ppm cl. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY . Observed can opener stored as clean with dried residue on blade. Observed steamer wands on espresso machine with dried residue. CDI - can opener removed for cleaning. Steamer wands cleaned. 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. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed no sanitizer solution available for use in facility and employees unaware of how to make sanitizer solution to use for cleaning/sanitizing cutting surface at make table which is in use with TCS foods. This board will not fit into dish machine and must be manually washed/rinsed/sanitized every 4 hours. Employee noted they use a clean wiping cloth and may use diluted disinfectant at end of day. CDI - cutting board removed to 3 part sink which EHS assisted set-up in order to wash/rinse/sanitize. This process must be completed every 4 hours for food contact surfaces that are in constant use with food like knives and cutting boards.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed all TCS foods in the flip top prep cooler holding above 41f. See chart. No temperatures had been checked in the unit and all food had been held in the unit overnight. CDI - all items voluntarily discarded. Do not store food in this unit until it has been serviced and is maintaining food in the top and bottom storage areas at 41f or lower. Ambient air temperature of reach in portion observed to be holding at 45f during visit today.

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 that establishment uses a chart on the flip top lid to track dates of food items in use. During inspection, EHS observed no date documented for salami, ham, cut tomatoes, american cheese, provolone cheese, or cream cheese. Employee verified none of items placed into use today. CDI - voluntarily discarded due to temperatures (see #22).

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed apparent mechanical issue with back of house flip top cooler unit resulting in elevated ambient air temperature of 45f and all TCS foods observed to be above 41f. This cooler is essential to the operation and must be repaired to ensure holding of TCS foods at 41f or lower. Verification required within 10 days.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing and serving food/beverages with no hair restraint. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed visibly heavily soiled wiping cloths in use for wiping down countertops and also for wiping hands (see #8) and also laying on equipment and countertop surfaces throughout inspection. No sanitizer solution available for use with wiping cloths that are in use. REPEAT

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed in use ice scoop which is stored in the ice bin had fallen over with the handle in direct contact with the ice. Ice scoop removed.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed case of single service lids stored on floor under hand sink and case of food handler gloves stored on floor in back room. Store single service items at least 6 inches off of floor and away from sources of contamination.

4-501.11 Maintain equipment in good repair. Observed damaged/hanging gasket on front line reach in cooler. Repair/replace.

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 buildup on interior and exterior surfaces of turbo chef oven, on non-food surfaces of bulk ice machine, on shelving inside reach in cooler. Clean. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on floor surfaces under/behind equipment especially in front of house/bar areas. 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 no certified food protection manager present during inspection. PIC, Anny, is not a certified manager. 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. CDI by education of PIC. Written procedures provided during inspection. 0 point deduction.

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 not follow proper hand washing procedure by scrubbing hands for less than 5 seconds, rinsing and then turning off faucet with bare freshly cleaned hands before leaving and obtaining paper towel from alternate hand sink for drying hands as no towels were available at back of house hand sink (see #10). Employee then proceeded to don gloves for food handling activities. CDI- EHS discussed proper hand washing procedure with employee. Hands re-washed after paper towels re-stocked at sink. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available at back of house hand sink. Roll mount dispenser broken. CDI - towels provided.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup and splatter/other residues on interior surfaces of bulk ice machine. REPEAT - no point escalation as other food contact surfaces appear clean and dish machine is sanitizing properly

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of chemical hanging at front line with no labeling or identification. CDI - PIC identified as multi surface cleaner and labeled container. REPEAT

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed PIC unable to locate a food thermometer during inspection. Provided an accurate accessible thin probe thermometer for measuring food temperatures. Verification required within 10 days.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths laying on equipment and countertop surfaces at beginning of inspection. CDI - PIC prepared sanitizer and placed towels into solution. REPEAT

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 buildup on interior and exterior surfaces of turbo chef oven and on non-food surfaces of bulk ice machine.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on floor surfaces under/behind equipment especially in front of house/bar areas.

2-102.12 Certified Food Protection Manager - C. Observed no certified food protection manager present in unit during inspection. PIC, Madison, is not a certified manager. REPEAT

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 then used freshly cleaned hands to turn off faucets without the use of a barrier. CDI - EHS coached to use paper towel to turn off faucets after hands are cleaned. Hands re-washed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed chair pushed in front of hand sink at front counter area and bulk box of bathroom tissue in front of back of house hand sink blocking access. CDI - both items removed. Do not block access to hand sinks. Hand sinks must be available for use at all times.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup and splatter on interior food contact surfaces of bulk ice machine. Clean frequently to prevent buildup. REPEAT

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 open oat milk cooling in reach in at 49f still at 49f after 20 minutes. 0 degree cooling rate. CDI - open oat milk relocated to upright cooler in back to quickly chill. Once nut milk products are opened, they must be cooled to 41f or lower within 4 hours.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of chemical labeled as bleach solution actually holding ammonia based chemical. CDI - PIC discarded. All chemicals must be labeled as to contents. REPEAT

3-501.15 Cooling Methods - PF. Observed open nut milks cooling from ambient in front line service cooler with elevated temperatures. CDI - open nut milks relocated to back area upright cooler to chill quickly. PIC noted that they pre-chill a few containers in the same service unit unit prior to opening them for use. EHS recommends pre-chilling more product in back of house cooler to ensure items can reach 41f prior to placing into front line service coolers which are in heavy use and not intended to be used for cooling.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee assembling sandwich wearing bracelet on wrist. Remove jewelry from arms while handling food. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple soiled wiping cloths laying on equipment in both front of house and back of house areas. No containers of sanitizer solution available for use with wiping cloths. Once a wiping cloth has been used, place it into sanitizer at the proper concentration if it will be re-used or remove it to soiled linen receptacle. 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 fork used to stir shell eggs before cooking sitting in cup of standing water on countertop. Do not store utensils in standing room temperature water. REPEAT - no point escalation as ice scoop observed properly stored during visit.

2-102.12 Certified Food Protection Manager - C. No certified food protection manager present in unit during inspection. PIC on site is not a certified manager. REPEAT - 2 point deduction

2-301.14 Wash hands before donning gloves and between gloves uses. -P. Observed employee donning food handler gloves to prepare breakfast items with no associated hand washing after performing cashier duties. Observed employee crack raw shell eggs and then don clean gloves with no asociated hand washing. CDI - EHS directed employee to wash hands and change gloves. Hands washed and gloves changed. When donning gloves to handle food after cashing out customers, hands must be washed prior to putting on the gloves. Hands must also be washed after handling raw animal foods like raw shell eggs before donning clean gloves. 2.0 point deduction

6-301.14 Post a handwash sign at each handsink. No hand wash signage posted at either hand wash sink in kitchen/bar area. Signs provided by EHS during inspection.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Dish machine with less than 50ppm cl in final rinse. PIC to call for service. Location is using single service items. All utensils and small wares are to be washed in 3 part sink until machine repaired and sanitizing at proper levels. Return visit required 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Heavy organic buildup and splatter observed in bulk ice machine. Clean frequently to prevent buildup. 4-702.11 Before Use After Cleaning - P. Observed food contact surfaces not sanitized before use. No sanitizer solution available in establishment and PIC unaware of how to make or test sanitizer solution. Cutting boards used with TCS foods wiped down with wet cloth but not cleaned/sanitized throughout use. Steaming wand wiped down with wet visibly soiled wiping cloth but not cleaned/sanitized throughout use. CDI - EHS showed PIC how to set up and test cl based sanitizer solution since there was bleach on site. PIC to use sanitizer solution to with cleaning of in use food contact surfaces at least every 4 hours and to sanitize items that are cleaned in the dish machine until repaired and dispensing properly. 1.5 point deduction

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various milk and nut milk products with elevated temperatures in front line reach in cooler. See chart. CDI - Items opened greater than 4 hours discarded. PIC to monitor cold holding in the cooler as the cooler appears zoned with items on left side with higher temperatures than items on right side.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed “water bean sauce” which is mayonaise based sauce made in house with no date labeling present. No information available on other ingredients in sauce and PIC unaware of recipe except that is similar to shrimp sauce. CDI - PIC applied date mark. Ensure all TCS foods prepared in house or opened and kept on site longer than 24 hours are date marked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of liquid PIC identified as bleach solution for disinfecting customer area table tops with no labeling or identification. CDI - PIC corrected. Label all containers of chemicals. 7-206.11 Restricted Use Pesticides, Criteria - P. Observed household Raid brand ant and roach killer present in facility. CDI - PIC discarded. Do not use household pesticides. Only pesticides approved for commercial food establishments may be used. Contact PCO for pest control needs.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bulk container of sauce PIC identified as Waterbean Sauce with no identification present.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed various cases of syrups stored on floor in back of house area from previous day’s delivery. Store all food at least 6 inches off of floor to prevent contamination.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing watch. Remove jewelry and watches from wrists when handling food. REPEAT 0.5 point deduction

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet soiled wiping cloths laying on equipment surfaces in front and back areas. No sanitizer solution available during inspection for wiping cloth storage. Once a wiping cloth is used, place it in sanitizer solution to be used again or remove it to soiled linen area. 0.5 points

3-304.12 In-Use Utensils, Between-Use Storage - C. Observed bulk ice machine scoop laying inside of ice bin with handle in direct contact with the ice. PIC noted that this is where the scoop is routinely kept and that they do not have an alternate storage practice for the scoop. Store scoops in a sanitary manner so that the handle does not contact the food or in a clean container.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stacks of single service cups on customer service countertop stacked high out of dispenser and others not placed into dispenser with no method of protection in use. Keep single service items protected either in dispensers or in plastic sleeves to prevent contamination.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed buildup and splatter on various non-food surfaces including under counter areas and exteriors of some equipment items.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup and debris accumulation on flooring under/behind equipment and at baseboard/floor junctions throughout front and back of house areas.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC onsite was not a certified food protection manager. - 2 points.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF No employee health policy was presented during the inspection. CDI- EH educated employee on proper protocols and information related to the health policy. EHS also left policy onsite. 0 points.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands and use same washed hands to touch sink knobs without any proper restraints. CDI- education was given and hands were rewashed properly several times during the inspection. 0 points.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored RTE foods in cold hold flip top unit. CDI- education was given and raw eggs were rearranged. -1.5 points.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee prep foods with watch and bracelet on. -.5 points.

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

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

6-301.14 Post a handwash sign at each handsink. Observed no handwash signs posted at the handwashing sinks in the facility. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of an unknown chemical. PIC explained that the chemical was multi-purpose cleaner. CDI- PIC labeled chemical. REPEAT

2-301.14 When to Wash - P Observed food employee crack shell egg and don new gloves without engaging in handwash. Hands must be washed between glove change when moving from raw to ready to eat. CDI- Employee was instructed on when to wash. Employee engaged in hand wash and donned new gloves.

6-301.14 Handwashing Signage. Observed no handwash sign at either handsink in facility.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed final cook temperature of egg to be 135F. Eggs must be cooked to 165F when cooked in microwave. CDI- Egg was discarded, employee cooked new egg to temperature of 175F. 3-401.12 Raw animal foods cooked in the microwave shall be stirred throughout the cooking process, covered to maintain moisture, heated to 165F in all parts of the foods and allowed to stand for 2 minutes. Observed egg cooked in microwave was not stirred during cooking process, did not reach 165F, and did not stand for 2 minutes.

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 cut lettuce in bottom flip top cooler with no date mark. Observed several bags of pork pate in freezer with no prep or freeze date. Date mark products with prep date and freeze date before placing in freezer. CDI- Lettuce and pork pate properly date marked. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed ham stored in flip top cooler that has passed the time and temperature window. CDI- Ham voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of bleach over 200 ppm stored hanging on hand sink. CDI- Bleach spray bottle moved to proper location.

2-402.11 Effectiveness-Hair Restraints. Observed no employee in facility wearing a hair restraint. Hair restraints must be worn while preparing food to avoid contamination.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking. Observed employee food and beverages stored on counters throughout facility. Designate area in facility for employee food and beverages to avoid contamination of customer products.