POPPYS BAGELS AND MORE

2-301.12 (A),(B) (C) 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) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet, thus recontaminating hands. -CDI- EHS educated food employee on proper handwashing procedures and food employee properly rewashed hands. -0- 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed paper towels not dispensing from 2 handsinks. -CDI- PIC changed batteries in paper towel dispensers. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed melons stored over RTE cream cheese in WIC. Observed unwashed vegetables stored over pasteurized eggs in WIC. **REPEAT** -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed sliced cheese sitting on top of dry cloth. -CDI- EHS educated food employee on proper storage of food and cheese in contact with cloth voluntarily discarded, the rest placed on foil.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed large deli slicer and small lettuce slicer stored as clean with visible food debris. -CDI- PIC moved items to dishpit to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P- Observed cutting boards that had been in use for more than 4 hours. -CDI- PIC moved items to dishpit to be W/R/S. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P- Observed items being sanitized at 3-comp sink not fully submerged in sanitizer water. -CDI- PIC removed overflow items and placed back at dishpit to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed top interior surface of microwave @ FOH in need of cleaning. Increased and more thorough cleaning frequency recommended.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed tater tots holding at ambient air between 112-127F. -CDI- PIC voluntarily discarded items. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some housemade sauces such as jalapeno sauce (heat-treated), sour cream and pico de gallo stored in individual containers at ambient air at 70-72F. Per PIC, items were supposed to be placed on ice baths. Observed some items above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **REPEAT** -3- EHS recommended facility place items on TPHC and provided blank form. 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. 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)./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 items missing date marks: fruit salad containing cut melon and half and half; and items past discard date: Italian cappy and turkey 10/9-10/16 (items also improperly date marked, discard should be 10/15), 2 containers of jalapeno cream cheese, honey turkey, turkey sausage, and sliced tomatoes 10/11-10/17, lox 10/4-10/10, and farmer cheese 10/8-10/14. -CDI- PIC voluntarily discarded items. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed liquid eggs held on TPHC with no time stamp. -CDI- PIC properly time-stamped items. -CDI- PIC properly time stamped items. **REPEAT** -1.5- 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- Observed unsalted butter and self-serve milks with discard time of 11:00a. Time of observation 12:30pm. -CDI- PIC voluntarily discarded items.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed fantastik cleaner stored hanging on shelf above/near dry food items. -CDI- PIC relocated items. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P- Observed 2 spray bottles of pesticides not approved for commercial use. -CDI- PIC voluntarily discarded items. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed pooled raw-shelled eggs cooling in WIC with lids and stacked on top of other containers that were cooling. -CDI- PIC removed lids and unstacked containers. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some squeeze bottles missing labels. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of flying pests in dishpit/BOH area. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed vegetable oil stored on floor at FOH near flat top. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed most food employees not wearing protective head coverings. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one food employee wearing a bracelet. **REPEAT** -1-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed 3 knives stored between prep unit and prep table. Observed tongs stored on side of oven handle. -CDI- PIC placed items at dishpit to be W/R/S. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking with large bowls stored as clean. 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 equipment and utensils stored in a bus tub with debris. Observed bag of linens stored on floor near WIC. -0-

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 lids and to-go ramekins stored in a container with heavy debris buildup. -0-

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed 3-comp sink being used to W/R/S while basin of rinse sink had food debris and other dirty dishes. Ensure to clean all 3-compartments before use and fill up rinse compartment during W/R/S. -0-

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 NFCS of blender in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored over retail food in RIC and on prep table. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed back handsink by grill with small pitcher stored inside and back handsink by ovens and prep sinks with gloves and personal drink stored inside. CDI items relocated.

3-201.11(C) Packaged food shall be labeled as specified in Law (e.g. Identify food name, specific ingredients, manufacturer name and address, nutrition information, labeling in English. - Pf Observed cookies that were from a bakery without labels on the individual packages. Told PIC they must check their product to ensure they are labeled appropriately prior to putting on display for sale. CDI pulled from front counter to return to vendor.

3-302.11(A)(1) Separate ready-to-eat foods and washed/unwashed fruits and vegetables. Observed unwashed tomatoes and unwashed grapes above cream cheese and pasteurized egg cartons. CDI items relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced sausage, sliced wrapped ham, sliced salami, cappacola, cream cheese pan, diced tomatoes, and crumbled feta in prep tops in front and back units above 41F. PIC stated items were prepped previously and unsure of temperaure variation. CDI PIC discarded items. Repeat. Verification required to follow up on cold issue. PIC stated it may be a unit issue and he decided to have a service and empty the unit. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed Carmelized onions, egg whites, egg yolks, that was on time and time stamp stated 1-2. CDI time stamps changed to time shell eggs pulled out.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed glass cleaner containers that were not labeled. Repeat.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing bracelets while preparing food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two front sandwhich employees not wearing hair restraints while preparing food.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed deli slicer with a slight build up of food debris present on the slicer. PIC stated that the slicer was used yesterday then cleaned and stored as clean. Ensure that in the wash rinse sanitize process all food debris is removed from food contact surfaces. -CDI- Deli slicer was broken down and moved to be properly cleaned. 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 tomatoes in prep top above 41F, PIC stated that the tomatoes were cut 1 hour prior. -CDI- Tomatoes moved to WIC to cool down. Observed all TCS foods in the Stand Up RIC of the cook line above 41F, ambient temperature of the cooler was 44F. PIC stated that a repair tech is called and will be coming out to repair cooler. -CDI- all TCS foods in the stand up RIC were voluntarily discarded. EHS stated do not use Stand Up RIC for TCS foods until repaired and serviced. -3 DAY VR- EHS WILL RETURN TO ENSURE THAT STAND UP RIC IS FIXED. 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 hard boiled eggs in stand up RIC for 2/23/26. Observed Cut melons in WIC with no date sticker (PIC stated they were cut yesterday). -CDI- PIC voluntarily discarded the hard boiled eggs and backdated the melons for the day of cut. -POINTS NOT ESCALATED DUE TO DECREASE IN THE NUMBER OF FOODS OUT FOR DATE MARKING. 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 bottle of what PIC stated was windex and water with no labelling present on the bottle. PIC stated that the bottle is never used, and does not even work. -CDI- PIC discarded spray bottle. Ensure all chemical bottles are labelled.

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 several squirt bottles on the grill line with no labels present on them, observed several containers in the rear of the facility filled with bagel seasonings with no labels present. Ensure that all working containers of food are labelled.

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 large container of cornmeal with scoop handle directly in contact with the food, ensure that all scoop handles are not in direct contact with the foods.

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 employee pour water into an open cup that was stored on the prep table where bacon was actively prepped to be cooked. CDI drink discarded. Observed employees with personal drinks stored on racks above bagel bin and on prep surfaces. CDI items relocated.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.- P Observed employee enjoy their beverage and return straight to food prep. CDI gave direction to wash immediately.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed peppers, pineapples and other produce above RTE food and washed produce. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unpackaged raw pork shoulder and raw burger patties stored above RTE packaged food in the reach in freezer. CDI items relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shell pasta salad and dry pasta salad in reach in display case above 41F. PIC stated items were just prepped and mixed with cold items. Observed lettuce that was above chill line in prep top at 51F. CDI items moved to walk in to cool. CDI items moved to walk in cooler to cool. Observed 2 door reach in unit on back line with an ambient of 45F and holding TCS foods above 41F. PIC stated items were checked this morning prior to service and were at 41F and below. CDI items moved to walk in unit to drop temperature and unit emptied until repairs are made. 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 .

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 feta block, salsa verde, spring mix, shredded chicken, cold smoked salmon, cream cheese, potato patty, and other rTCS items not dated. CDI items dated or discarded. Observed fried egg plant (10/03), French dip sauce (10/01), spinach (10/16), Taylor ham (10/16), prosciutto (10/16), and Canadian bacon (10/16) that was held past 7 days. CDI items 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility missing written procedures for raw shell eggs and home fries on back line but items were labeled with time stamps. CDI PIC had back up TPHC sheet filled out during inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. P Observed employee using bottle labeled sanitizer on slicer that was mixed with leftover bottle of Fantastic cleaner. CDI solution disposed.

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 pasta salads that were prepped and not checked to verify if product reached 41F prior to storing in display case above CDI items moved to walk in for cooling. Observed sliced turkey and boiled eggs that were cooling in reach in unit and only dropped two degrees. CDI turkey moved to walk in and eggs pulled for peeling prior to placing in walk In. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no food employees wearing a hair restraint during inspection. 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 vents in walk in cooler, shelving, and gaskets in need of cleaning. Repeat.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large container of grease in front of hand sink near dough-making station. CDI- container was removed.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. There was not any time in stamps located on milk and cream that was placed on TPHC in dining room area. CDI- Time in stamps were placed on containers.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door of facility propped open at time of inspection. CDI- back door was closed.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed insect repellant stored on interior of display case container at front counter. CDI- item was removed -zero-

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 preparing food while wearing bracelets. CDI- Bracelets were removed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees not wearing hair restraints while preparing food. CDI- employees put on hair restraints.

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 uncovered and not inverted single-service items stored on shelving in dining area. CDI- items were inverted and covered.

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. Clean exterior of ovens, grills, cold-holding units, and shelving in kitchen area.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink at back of establishment blocked by black bag, speed rack, and grey bin. CDI- PIC removed items to allow for accessibility.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed head of cabbage being stored directly on rack in WIC. CDI- PIC had item wrapped before being placed back on rack.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple ladles with food debris accumulation being stored as clean hanging above 3-comp, tongs with food debris stored as clean above 3-comp, and a mallet with heavy food residue. CDI- PIC removed items to be washed, rinsed, and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed two plastic pans of turkey prepared prior to inspection being held in flip top 2 and prep unit 2 temping at 48F. CDI- PIC removed items to be cooled in WIC before being placed back into unit. *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 .

3-501.15 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 turkey cooling at a rate of 0.06 due to plastic pans being stacked above fill line and being covered with plastic wrap. CDI- PIC had items placed in shallow pan and covering removed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees on frontline without head coverings. PIC was notified.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility having not test strips or kit to test sanitizer concentrations. VERIFICATION REQUIRED-10DAY.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris build up in RIF near WIC. Increase cleaning frequency.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken wings stored above cooked chicken breast and cream cheese in walk-in cooler. CDI- items were reversed. (Full points). 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 several items in refrigeration unit that were stored above 41 F. Observed sliced turkey in prep cooler #3 that were stored above 41 F. PIC voluntarily denatured and discarded items into trash. VR- facility has three days to repair refrigerator. 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 cooked chicken breast in refrigerator that was dated for today, but cooked yesterday. CDI- items were denatured and discarded into trash. Training was done with employee. REPEAT (half points due to improvements). 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 .

4-501.11 Maintain equipment in good repair. Adjust door on refrigerator across from fryer in kitchen. -zero-

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 container of avocados in prep unit near front counter. Also, observed cookie dough with raw eggs stored above ready-to-eat veggies in walk-in cooler. CDI- items were reversed in both areas. REPEAT (half points due to severity). For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 grilled onions, boiled eggs, and chicken broth that were not labeled stored in prep cooler and walk-in cooler. Grilled onions were prepared on Tuesday according to employee, boiled eggs were prepared yesterday afternoon according to employee, and container of chicken broth was removed from freezer and thawing in cooler. CDI- grilled onions and boiled eggs were denatured and discarded into trash. Chicken brother was dated properly with date removed from freezer. Chicken broth will be used in two days. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing ring that was not smooth under gloves at grill. CDI- ring was removed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees not wear hair restraints while preparing food. CDI- employees were instructed to put on hair restraints.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet above 3-comp sink. CDI- containers were separated and allowed to air dry. -zero-

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 stack of single-service trays that were not inverted stored on shelf above prep stations. CDI- trays were inverted. -zero-

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. Clean edges of meat slicer near front counter. Clean exterior of ovens, grills, and fryers in kitchen area. -zero-

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. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed opened and closed employee beverage containers stored on prep units. CDI-All employee drinks were removed.7

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employees handle cracked, raw shell eggs, making contact with raw food, proceed to other food prep involving RTE foods. Employees did not wash hands when switching from raw to RTE. CDI-Upon request, employee removed gloves and properly washed hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed two hand sinks blocked with racks and equipment, inaccessible for use. CDI-Items were relocated so hand sinks were accessible. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed large metal container stored over hand sink. CDI-Metal container was relocated.

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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw chicken stored over raw beef in WIC. CDI-PIC corrected storage order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed strawberries and tomatoes stored over washed, RTE lettuce and RTE cheese and half and half. CDI-PIC corrected storage order. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed cracked, raw shell eggs stored over RTE pasteurized liquid egg whites. CDI-PIC corrected storage order. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees make contact with raw shell eggs and not discard gloves. CDI-Employee removed gloves and properly washed hands.

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: 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 . Observed multiple foods, hard boiled eggs, chicken, and cooked potatoes, in cooling process that were tightly covered in dense layers. CDI-Covers were removed to increase cold air flow to quickly cool foods.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees preparing food without head coverings. Ensure food employees wear head coverings to prevent contamination.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open to dumpster. Maintain dumpsters in a way to prevent the harborage of pests. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug in dumpster. Replace.

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 multiple drinks and breakfast sandwiches open and stored on food prep surfaces. CDI-All employee drinks and food were removed.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee wash hands and then contaminate hands by turning off faucet without a barrier. CDI-EHS explained proper handwashing procedure to staff and hands were properly washed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink completely blocked by two speed racks. CDI-PIC relocated speed racks. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink used to store spray cleaner and draped with mesh as a means to dry. CDI-PIC removed all items.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw shell eggs stored over RTE wraps in reachin. CDI-Employee corrected storage order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed produce stored over RTE milk, liquid egg, and washed produce in WIC. Ensure unwashed produce is stored below washed produce and other RTE foods.

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: 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 . Observed opened and sliced roast beef chub without date mark. PIC stated it was first cut on Wednesday. CDI-PIC voluntarily discarded roast beef.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle over 3 comp sink. PIC stated the spray bottle contained a bleach solution. CDI-Employee added label to spray bottle.

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: 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 . Observed multiple foods in cooling process that were tightly covered. CDI-Covers were removed to increase cold air flow to quickly cool foods.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles over grill. CDI-PIC added labels to working containers.

4-501.11 Maintain equipment in good repair. Microwave missing handle. Repair/replace microwave.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones stored over food prep areas and on equipment like scales. Move all employee items to a designated area.

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. Employee drink observed directly beside slicer. Do not store employee drinks on prep tables. Store in a a separate area.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee wearing watch and bracelets on wrists. Food employees shall not wear jewelry on their hands or wrists. 0 pts.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. In-use knives were being stored wedged in between side of sandwich cooler and prep table. Only store utensils in clean areas, such as the clean prep table.

4-501.11 Maintain equipment in good repair. Microwave missing handle. Repair/replace microwave. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped in handsink. CDI: Sink cleaned.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored over ready to eat pasta, carrots, and eggs in reach in. CDI: Items reorganized. Observed lox stored over olive and vegetable cream cheeses in reach in. Observed lox cream cheese stored over fruit cream cheeses in reach in. CDI: Items reorganized. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 one piece of sausage hot held below 135F. CDI: Sausage discarded.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed some paper menus on display at soda cooler. Menus do not have cold smoked salmon asterisked. CDI: Asterisks will be written on menus by staff before placing out for customers.

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 interior of reach in cooler on cook line and reach in freezer with build up. Ensure more frequent cleaning.

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. - REPEAT - Observed multiple TCS items holding above 41F in lowboy cooler near mixer (see temperature chart). - CDI - PIC voluntarily discarded TCS items held in unit overnight. PIC moved items placed in cooler this morning at 7am in walk-in cooler to quickly cool. Do not store TCS items in unit until repaired. Utilize TPHC if unit is used. EHS provided PIC with TPHC form. Follow up visit required to ensure unit properly functioning.

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 multiple containers of dry goods near bagel baking station lacking labels as well as two squeeze bottles of water and oil on prep line. - CDI - PIC labeled all containers.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed plastic container without a handle stored directly in large container of pooled eggs. Do not use utensils lacking handles. - CDI - PIC removed plastic container from pooled eggs.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - REPEAT - Observed opened monster can stored next to dry goods on shelving under prep table near bagel baking station. Do not store personal employee belongings, including food and beverages, near food items. - CDI - Employee placed beverage in cup with lid and moved beverage away from food items.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink at sandwich making station with scrubbers and other items in basin. CDI - items removed. Do not use hand sinks for storage of items. Hand sinks must be available for use at all times. REPEAT

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed various unwashed produce items stored above washed produce items and above ready to eat foods including pasteurized liquid egg. Observed washed produce mixed with unwashed produce in bowl in WIC. CDI - dirty produce separated and relocated. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed bowl of raw unpasteurized shell eggs stored directly above ready to eat sauces in squirt bottles in reach in cooler. CDI - eggs relocated to bottom shelf.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 cooked turkey sausage and cooked pork sausage holding below 135f in pan with cooked bacon on flat top grill. CDI - discarded. Maintain cooked sausage above135f or use TPHC to time these items for holding. Complete procedures along with timing method must be present when using this method.

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 container of sausage gravy sitting out with temperature above 41f not under refrigeration. PIC noted the gravy is in the cooler and then they use this gravy container to fill small portion cups and reheat to order for customer. CDI - gravy discarded. Maintain gravy either cold at 41f or lower in cooler or hot above 135f.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed bulk tub stock/soup with date mark 8/1 in WIC. CDI - discarded.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time marked on lettuce at flip top cooler. TPHC procedures available for this item, however, not timing was in place. CDI - time applied.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed container of WD-40 stored mixed with food items on dry storage shelf near WIC. CDI - chemical relocated away from food. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of pickles stored on floor in WIC and bucket of dry goods used by bakery employee stored on floor outside of WIC door. Store food at least 6 inches off of floor. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee food and beverage items stored mixed with restaurant food in double door upright cooler and employee Red Bull beverages stored mixed with food items in reach in cooler at front line. Store employee food and belongings away from restaurant items. REPEAT

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee crack raw egg onto stove, change gloves, and move to wrap sandwich without first washing hands. CDI - Employee stopped, hands washed. Discussed the one-hand crack method with employee. This involves cracking eggs with one hand only, and using your other gloved hand to wrap sandwiches, touch food contact surfaces, etc. - 0 -

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink at sandwich making station blocked by cambro. Observed back handsink at bagel station with cart blocking it. CDI - Cambro and cart moved to allow access to hand sinks. - 1 -

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed container of sausage stored ontop of container of bacon in reach in cooler. Bottom of sausage container contacting bacon in container below. CDI - Sausage container moved to side. Be sure to use barrier (plastic wrap, lid, etc.) in between layers when stacking. - 1.5 -

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed container of spray chemical stored above cutting board. CDI - Spray chemical moved. - 0 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of flour stored on floor. CDI - Item moved off of floor. - 1 -

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed few employees not wearing hair restraints. - 0 -

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 scoop stored in container of sugar. CDI - Scoop removed. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee converted drink and phone stored on prep top next to slicer. CDI - Items moved. - REPEAT - 1 -

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 manager on site is not certified food protection manager.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed employee health policy does not include non-typhoidal salmonella. CDI: EHS provided PIC with a copy of the updated policy. PIC had all employees on site sign the new policy.

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 vomit and diarrhea plan on site at facility. CDI: EHS provided PIC with a copy of the state written plan and explained requirements.

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

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed feta in reach in cooler and walk in cooler from 3/10/22. Observed corned beef from 3/7/22 in walk in. CDI: Products were 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 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 no date mark on open spring mix or on fried chicken. CDI: Spring mix voluntarily discarded. Fried chicken was cooked yesterday, per PIC. Fried chicken dated. REPEAT VIOLATION

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no written procedures for milk/cream, butter, lettuce, hollandaise, and potatoes held on TPHC. CDI: Procedures filled out during inspection. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time marked on items held on TPHC today. CDI: Products marked with times. REPEAT VIOLATION

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 no label on two containers of white granular. CDI: PIC stated one was salt and one was sugar. Items labeled.

4-501.11 Maintain equipment in good repair. Observed both gaskets on 2 door reach in damaged. Observed gasket on right door of short two door reach in damaged.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on dry storage shelf above food items. Observed employee phone stored on top of dry good container. CDI: Items relocated. REPEAT VIOLATION

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee don gloves with no handwash when changing tasks. CDI: Employee educated and employee doffed gloves, washed hands, and donned new gloves.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed no date mark on chocolate chip cream cheese, or feta cheese in the prep top. CDI: Chocolate chip cream cheese voluntarily discarded. Feta in prep top was voluntarily discarded as it was from the 10/24 open batch. Observed feta from 10/24, and turkey labeled 10/25. CDI: Feta voluntarily discarded. Turkey was sliced yesterday per PIC and it was labeled incorrectly. CDI: Turkey properly labeled. 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 For more information on date marking please visit: http://meck.co/FoodSafety Observed no date mark on noodles or carrots. CDI: Items were properly date marked for yesterday.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time mark on half and half in the caraf that PIC stated was pulled out at 7am (when facility opens). CDI: Time marked. REPEAT VIOLATION Previous violation corrected as all forms were properly filled out today.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed Aloe burn gel stored on shelving above food in the kitchen. CDI: Gel was relocated to a different location.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some fruit flies throughout facility. EHS advised PIC to increase pest control visit frequency.

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 handles of scoops in onion and poppy seed bagel toppings stored down in food. CDI: Handles were 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 box of single service spoons stored directly on floor in dining room. CDI: Items placed on crates to lift them off of the floor.

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 interior of far left prep cooler on front of line with food debris and build up. Ensure more frequent cleaning. REPEAT VIOLATION Previous violation corrected.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on bagel conveyor, and another stored on prep surface. CDI: one Drink voluntarily discarded and one relocated.

6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at some sinks. CDI: Handwash stickers provided.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P observed unwashed produce in walk in stored over ready to eat and washed items. CDI: Items were reorganized. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cold smoked Salmon (lox) stored above vegetables in the walk in cooler. Observed lox cream cheese mix stored over other cream cheese mixes that contain no raw ingredients in reach in coolers and a container in the prep top. CDI: Items were reorganized.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed part of slicer near the blade with food debris and build up. CDI: Employee cleaned the slicer.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Upon arrival, EHS saw potatoes cooling on the counter. Employee stated they were cooked at 640am and they leave them to cool off on the counter for about an hour and then move them to the walk in. EHS noted that employee moved items to the walk in cooler as procedure said. Just before 2 hours, EHS temped product at 80F. CDI: Potatoes were moved to a sheet pan and rapidly cooled to 70F by the 2 hour mark.

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 Waldorf chicken salad date marked 8/4 when the chicken was cooked 8/3. CDI: Item was correctly labeled as 8/3. Observed commercially prepared whitefish salad with an expiration date of 7/11. CDI: Salad was voluntarily discarded. Observed sliced roast beef date marked 8/4 when the original chub was sliced on 8/1. CDI: Date corrected on sliced beef to 8/1. EHS and PIC thoroughly discussed date marking procedures and that items must carry the original open or prep date.

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

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk on paper menus for the bagels with lox cream cheese. VERIFICATION REQUIRED.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed and through discussion that facility cools potatoes on the counter for a set time and then moves them to a half pan (that is very full) and puts them in the walk in. EHS discussed with employees proper cooling methods and what cooling parameters are required. Employee moved potatoes from half pan to sheet pan in the walk in so that product could cool properly. EHS strongly encourages staff to reduce the amount of time that potatoes are cooled on the counter and to move them to the walk in when the temperature goes below 135F. EHS also strongly encourages staff to leave all items that are needing to cool on a sheet pan or only fill a pan with a maximum 2” depth of product.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no label on squeeze bottles of what PIC identified as oil and water. EHS and PIC discussed labeling options.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer at 0ppm quat with a wet wiping cloth in it on the line. CDI: Sanitizer was changed and filled at the proper concentration.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups in dispenser stored at the cash register with no protection of cup lips. Cup lips shall be protected. EHS suggested leaving the cups in the sleeves to prevent contamination.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a dorm-style domestic refrigerator being used for milks at the coffee bar area. PIC removed all items from the refrigerator. EHS discussed with PIC the types of equipment that would be approved for cold holding storage.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some food debris such as seeds and crumbs around bagel storage area and bagel topping/ingredients area. Ensure more frequent cleaning is done. REPEAT VIOLATION Overall facility has improved from previous inspections.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpsters with doors open on the dumpsters. CDI: Doors were closed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed speed rack completely blocking the hand wash sink. CDI-The rack was moved out of the way. REPEAT. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed dead batteries to the soap dispenser in the back room. CDI-Soap was provided.

4-501.11 Maintain equipment in good repair. Observed dead light bulbs in the hoodvents. Have replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the hoodvents. Have cleaned. REPEAT. *Huge improvement on cleaning of non food contact surfaces. Points decreased today.

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 cleaning needed to the ceiling tiles above the bagel oven. Have cleaned.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trash can and sheet pan blocking the hand wash sink. CDI-The two items were removed to allow access to the sink.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the sanitizer in the spray bottle to be less than 150ppm of QUAT sanitizer. CDI-New sanitizer was prepared.

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 salads in the display case that did not fully cool to 41F. The salads were prepared on 10/19. CDI-The containers were discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patties sitting on the counter below 135F. CDI-The patties were discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the flip top portion of both the sandwich flip top cooler and the back cookline flip top cooler holding product above 41F. CDI-All items were removed from the top portion of the units and brought to the walk in cooler for rapid cooling. The reach in parts of both units were holding at required temperatures. Discussed ensuring the lids are kept closed to help maintaining temperatures.

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 cheese, sausage, hollandaise sauce, salsa, spring mix, carrots, roast beef, prosciutto with either no date label or past their time/temperature date marking requirements. CDI-The spring mix, roast beef, carrots, and sausage were discarded, and the rest was properly back dated to when the product was prepared.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time stamps for the eggs stored above the cookline. CDI-The time was written.

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 bowtie salad, greek salad and containers of made salads cooling in the front display case. CDI-The bowtie salad and the greek salad were prepared today and placed into the walk in cooler. The containers of salads had been made on 10/19 and had not been moved since, so they were discarded.

3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf Observed potatoes on the counter at 95F. After asking when the product was pulled out of the oven it was found that it had just been pulled. CDI-Since the potatoes were not fully cooked to 135F for hot holding, the product was placed back into the oven to finish cooking.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in the facility around the 2 prep sinks and the back bagel room hand sink. Management is working with a company to reduce amount of flies in the facility. REPEAT.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed a sheet pan used for bacon stored ontop of the dirty trash can. CDI-The sheet pan was removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the walk in cooler, the insides and door frames of the display case. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking to the spray nozzle at the 3-compartment sink. Have repaired.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed an unlabeled container of cornmeal. CDI-The container was properly labeled.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a fly and a moth in the facility. The owner is going to contact their pest control company to eliminate the pests.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the inside of the walk in cooler, and the outsides of the spice containers. Have cleaned. 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 cleaning needed to the ceiling tiles above the bagel ovens. Have cleaned.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the hand wash sink. CDI-Paper towels were provided.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw sausage stored above smoked fish in the walk in cooler. CDI-The sausage was moved to the reach in freezer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage hot holding below 135F on the stove top. CDI-The sausage was properly discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the floors of the walk in cooler, and to the door frames of the cold holding display case. Have cleaned.

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 cooked sausage with a date of 7/8. CDI-The product was past its time/temperature date marking requirements and properly disposed. REPEAT. *Only item past their date marking requirements. Points kept the same today.

3-501.15 Cooling Methods - PF Observed hard boiled eggs cooling tightly wrapped in the reach in cooler. Also observed roast beef cooling in the top portion of the sandwich prep cooler. CDI-The wrapping was removed from the eggs, and the roast beef was moved to the bottom part of the prep cooler to finish the cooling process. 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 a large metal container stored in the corn meal and scoop handles stored directly in the food product. CDI-The handles were moved out of the product and the metal container was removed. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked wet on the clean equipment racks. Ensure pans are fully air dried prior to stacking.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food stored intermingled with facility food in the tall reach in cooler at the prep line. The food was unlabeled. CDI-The food was properly labeled and moved. REPEAT. *Only personal item out of compliance. Points decreased today.

5-205.11 Maintain access to handsinks.-Pf Observed one hand sink blocked by garbage can and another blocked with garbage can, towel container, etc. Both were unblocked.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad in display at 45F. Observed lettuce in prep top at 45F. Don't overstack in prep tops. Educated on 41F requirement.

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 numerous foods dated with tomorrow's date (employee prepped today but labeled incorrectly). Dates were changed. Observed commercial whitefish salad and cream cheese not dated. They were dated with date opened during inspection.

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 cheese, deli meats in tops of prep units above 45F. They had been sliced this morning and had not properly cooled in a refrigerator/walk-in before being placed in tops of prep units. Moved to alternate refrigeration to properly chill to 41F before being placed in prep units.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of flour mix stored on the floor. Moved off the floor.

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 cups being used as scoops in dry pasta. Move to handled scoops.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking. Observed lidded coffee cup and water bottle on top of reach-in cooler. Observed employee packaged soup in refrigerator and a cell phone beside the fryer. Designate an area for all employee items.