COMMUNITY MATTERS CAFE

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items such as tomatoes, cut lettuce, sliced cheese, turkey over-stacked inside prep top. Observed cut kale inside prep unit above 41F. CDI: Cut kale and tomatoes were voluntarily discarded, over stacked items were placed in walk in cooler to cool. Points remain the same due to all units functioning throughout facility. EHS to conduct a long term compliance visit. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 3-501.18 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 the following items past 7 days : cut kale (7/6), pickled green tomatoes (6/26), chow chow no date, pickled cabbage (2/21) and pickled collard greens (2/10). CDI: Items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed breakfast bowl and “add egg” underneath BLpeach on main menu without an asterisk. Observed egg on kids menu with an asterisk. According to PIC, items are offered undercooked. VERIFICATION REQUIRED.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cut melon cooling at a rate of 0.02F/min inside prep unit in a container covered with a lid. CDI: Cut melon was placed in a shallow container and put in walk in cooler to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (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 scoop being stored inside container of bulk flour with handle touching flour.

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 dust build up on ceiling vents. Clean as needed. Points remain the same as previous violation was corrected

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed ricotta and half & half (containing milk) cold holding above 41 F. From discussion with PIC, these had been transferred from the walk-in cooler to their respective units as early as 7 AM. Upon further investigation, EHS discovered that the reach-in unit where half & half + non-TCS beverages were stored, was holding an ambient temperature of 43 F. CDI - All items relocated to the walk-in cooler/freezer to cool down towards < 41 F. Points scaled back due to notable improvement from previous inspection. -1.5- Verification visit required to follow up on repairs to reach-in unit. ***Facility placed on 30 day risk control plan for cold holding due multiple consecutive repeat violations. 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.

REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed grits held past expiration date (10/27-11/2) and incorrect date labels for duck bones prepared on 10/31 (labeled as 10/13). CDI - Allowed to correct labels for duck bones and grits voluntarily discarded by PIC. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

REPEAT VIOLATION: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed recently cooked oats cooling in the walk-in cooler with no change in temperature after 30 minutes. Oats were spread across flat sheet pan with several areas noted to have higher volume of product. Sides of product temped at 73 F while center temped at 100 F. CDI - PIC instructed food handlers to divide oats into smaller batches to allow even heat distribution and efficient cooling towards < 41 F. No escalation of points due to improvement from previous inspection. -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.

REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths held in three buckets with quat sanitizer concentration between 0-50 ppm at cook line and coffee station. CDI - Old solutions were discarded and refreshed with concentrations at 200 ppm. -1-

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 rusted shelving in the walk-in cooler. -0-

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 vent covers at ice machine and fly fan air vents at back door with heavy dust accumulation. Increase cleaning frequency. -0-

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms. - P. Observed food handler wipe face with bare hands and transition into donning clean gloves without hand washing. CDI - Food handler coached and instructed to hand wash which resulted in compliance. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed multiple utensils at the 3rd-compartment sink basin in sanitizer solution recorded at 50 ppm quat. CDI - PIC instructed on manually making sanitizer. Low sanitizer solution drained and utensils W/R/S. Facility will contact CINTAS for repairs to dispenser. -1.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer: https://youtu.be/y0SjmnabFaY.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS applicable foods cold holding above 41 F. Refer to temperature observation chart. From discussion with PIC, many foods were transferred from the walk-in cooler to their respective units as early as 6 AM and several recently prepared. CDI - Recently prepped foods relocated to the walk-in cooler/freezer to cool down towards < 41 F, while remaining voluntary discarded by PIC. -3- ***Facility has had two consecutive repeat violations with full points for non-compliance. Next repeat will implement a risk control plan. 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.

REPEAT VIOLATION: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed no date marking for mixed greens which were prepared yesterday for family meal, according to the PIC. CDI - Allowed PIC to properly date mark food. REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed no pull date for andouille sausage. CDI - PIC traced back to yesterday and allowed to add pull date. No demerits due to significant improvement noted from previous inspection. -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.

REPEAT VIOLATION: 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf. Observed cheddar cheese, butter and whipped butter held on TPHC at expo counter without time stamps. CDI - Products voluntarily discarded. -1.5-

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 recently cut mixed fruit cooling covered in plastic containers in the prep reach-in unit. CDI - PIC vented and transferred product the walk-in cooler to efficiently cool towards < 41 F. -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.

REPEAT VIOLATION: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxed and packaged foods stored on the floor in the walk-in freezer. Food distribution delivery received yesterday, per PIC. -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food handler prepping food without a hair restraint. -0-

REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth held in bucket with quat sanitizer concentration of 50 ppm at the coffee station. CDI - Sanitizer discarded and refreshed. -0.5-

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 personal drink stored on high shelf of prep table above cooked rice. CDI - Drink relocated to bottom shelf to prevent contamination. -0-

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS applicable foods cold holding above 41 F. Refer to temperature observation chart. Items were transferred from the walk-in cooler 2 hours prior to inspection, according to PIC. CDI - All foods relocated to the walk-in cooler/placed into deep ice baths to cool down towards < 41 F. -3- Discussion with PIC regarding temperature logs to ensure foods are being transferred to cold holding equipment at 41 F or less. 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 24 hrs. - Pf. Observed no date marking for charred onions which were prepared yesterday according to the PIC. CDI - Allowed PIC to properly date mark food. REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed no date labeling for turkey. Observed turkey slaw from 3/11 held past 7 day requirement. Also observed no pull dates on these items: Green fish sauce, crawfish gravy and rice grits. CDI - PIC allowed to add pull dates for green fish sauce and crawfish gravy and voluntarily discarded rice grits. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

REPEAT VIOLATION: 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed hand sanitizer stored at shelving unit with dry goods. CDI - Sanitizer removed by PIC. No demerits deducted due to improvement on violation. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxed and packaged foods stored on the floor in the walk-in freezer. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth held in Quat sanitizer concentration of 50 ppm at the coffee station. CDI - Sanitizer refreshed. -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 single service to-go food containers stored upwards at ledge of coffee station. Invert to prevent contamination. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several stained and heavily scored cutting boards. Replace as these are no longer easily cleanable. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed boxes of unwashed vegetables stored above ready to eat foods in the walk-in cooler. CDI - Boxes removed to designated area for unwashed produce. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black biofilm build-up on inner corner walls of ice machine. Clean and maintain clean. -0-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed smoked turkey collard greens cooling in walk-in cooler after 6 hours still above 41 F. CDI - Product voluntarily discarded. -1.5- For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed recently prepared pooled eggs cold held between 48-49 F in cold drawer. CDI - Products transferred to the walk-in cooler. Points not escalated due to improvement from previous inspection. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 no date labeling for turkey. Observed sir peas and turkey sausage held past their 7 day requirement. CDI - PIC traced back turkey to 11/27 and allowed to date mark product, all other items voluntarily discarded by PIC. -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 cheese, jams and butter held on TPHC with out time stamps. CDI - PIC instructed employees to place start and end times to products. -0-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed bernzomatic (propane) hand torch stored on top of plastic wrapping at single service storage shelving. CDI - Torch removed by PIC. -1-

REPEAT VIOLATION: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed > 20 minutes of inefficient cooling on homefries due to being stacked on speed rack in the walk-in cooler. Also observed large pot containing densely packed smoked turkey collard greens cooling since 11/27 (according to date labeling); two melted ice wands found submerged in this product. Refer to temperature observation chart. CDI - Flat sheet pans separated to allow proper cooling towards < 41 F; smoked turkey collard greens voluntarily discarded (refer to #20). -1- 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.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vent covers on ice machine and on door air curtains with heavy dust accumulation. Increase cleaning frequency. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Cart blocking access to handsink. Keep clear and maintain access. CDI - Cart moved

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer in dish machine recorded at 0ppm. Tube was not sticking 1 inch out of grey holder. Tube adjusted and unit primed and then recorded 50ppm 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 Entire WIC not holding proper temps. All TCS foods discarded (see chart). Noticed dripping from condenser/fan. Called placed for an immediate repair and repairman stated he will be there today. Cease use of holding/cooling TCS foods in WIC until repaird. VR. 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 a few products (turkey, pork) that were dated for date of packaging/chopping instead date of cooking. Always date product the day it was cooked 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 .

3-501.15 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 Cooling rack was outsider WIC cooling. Roll cooling rack into WIC when food temps. Hit 135F. CDI - Rolled into WIF. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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. Peronal drink stored on high shelf CDI - Moved to bottom shelf. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cooling rack was stored outside WIC cooling foods down. Facility was cooling foods down from hot temps. Before placing in WIC. CDI - Rack rolled into WIC. Foods had thermometers in them. When thermometers read 130F-135F, roll into WIC. 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 .

2-401.11 (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. Personal drink stored on high shelf. CDI - Moved to bottom shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ham, cheese, crispy oil (garlic and oil mixture) poached egg, batter (with raw eggs) all recorded above 41F. Foods on flip top were overstacked, batter and oil mixtures discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Sanitizer unlabeled at cafe station. CDI - Labeled

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employe prepping food without a hair restraint.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine had minor pink and black build up on white part. CDI - White part disassembled and cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw egg batter, ham, turkey, oatmeal all recorded above 41F. CDI - All discarded. Some products overstacked, some were temp. Abused from prep. 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 Cole slaw dated from 6/29, batter dated from 7/5. CDI - 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One Quat sanitizer recorded low at <50ppm. CDI - Exchanged for new one.

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 chia pudding parfaits with housemade jams in coffee display cooler with date mark of today when the jam was made yesterday. Observed parfaits in reach in cooler with date mark of today when jam was made yesterday. Observed no date mark on prepped/cooked items in cooler drawers including but not limited to sweet potatoes, sausage, cooked vegetables, and turkey sausage. Observed turkey sausage in walk in cooler with today’s date when it was cooked yesterday. Ensure staff are trained and monitored with regards to proper date marking procedures. Foods shall always be date marked with the prep/cook date of the oldest ingredient, and with the date the product was originally prepared, not when it was placed into a pan. CDI: items properly date marked. Facility has agreed to complete a risk control plan for date marking. RCP to be completed and emailed to EHS by EOB 4/28/23. EHS provided RCP template via email today to PIC.

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 barista pull specialty milk from counter (room temp), open it, and time stamp it. Procedures state milk will be pre- chilled. CDI: TPHC procedures updated for specialty milks today. Product starting from 70F and below and is hermetically sealed. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 walk in shelving with food debris and build up. REPEAT VIOLATION Significant improvement from previous inspection.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee empty quart container of pickles into pan by scooping food out of container with bare hand. CDI: Pickles voluntarily discarded. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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. Observed pork jus cooling in walk in cooler after 6 hours still above 41F. CDI: Product voluntarily discarded. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 small Coca Cola reach in with dairy and specialty milks holding items above 41F. CDI: Product voluntarily discarded. Plastic wrap was blocking air flow. REPEAT VIOLATION Overall improvement from previous inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 chia pudding parfaits with housemade jams in coffee display cooler with no date mark. Observed parfaits in walk in cooler with date mark of 2/27. Jam in the parfaits was made on 2/24. CDI: Products date marked with date that Jam was made (2/24). REPEAT VIOLATION Significant improvement from previous inspection. Future date marking violations will result in full points, and possibly in a risk control plan/permit action.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed skillet vegetable mix cooling in cooler drawer. CDI: Product moved to the walk in cooler, placed on sheet trays, and rapidly cooled. Observed pork jus cooling without stirring. Fat cap on pork jus created “lid” that trapped in heat. CDI: Product voluntarily discarded.

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 shelf in Coca Cola cooler with plastic wrap that was soiled. Observed shelving with food debris and build up. CDI: Cooler was deep cleaned during inspection.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and black 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 . Observed small reach in cooler with dairy and jams holding items above 41F. Observed left side cooler drawers holding pork, sausage, and vegetables above 41F. CDI: reach in items placed on TPHC for rest of the breakfast service (6hours). Procedures are already in place for these items. Cooler drawer items were rapidly cooled during inspection as temp checks from this morning were below 41F. Drawer was left ajar inspector noted during inspections. Air temp of cooler was in compliance.

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 turkey chub in walk in cooler. CDI: PIC stated turkey was opened yesterday. Product dated for yesterday. 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 several items throughout walk in and garmache cooler from more than 7 days ago including but not limited to Hummus (10/31), ham (10/28), turkey (11/2), and sweet potatoes (11/2). CDI: All items voluntarily discarded. 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 shredded cheddar held on TPHC per PIC with no written procedures and no start time. CDI: Procedures written during inspection. Start time of 8am written on cheese.

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 ice wands with food contact surface stored directly on shelving in walk in cooler. CDI: Ice wands removed for rewashing and EHS discussed with PIC that they must be stored to protect the exterior of the wand, which is a food contact surface. Ex; wrapping or placing in a clean pan.

4-501.11 Maintain equipment in good repair. Torn gasket present on dairy reach-in cooler door in kitchen. Observed door is also misaligned, allowing some air to leak out. This could be the cause of the improper holding as interior air thermometer showed 37F. Replace gasket and adjust door.

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 hood vents in need of cleaning.

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 vent covers over dish area with heavy dust accumulation.

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 . Soup date marked 7-25 and gravy date marked 7-22 had not yet been discarded. Discard TCS ready-to-eat foods 7 days from preparation. CDI - Items discarded. Kept at half-credit due to no increase in severity from last inspection. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Cut lettuce cooling in sandwich cooler bottom at 53F. Use equipment designed to rapidly cool TCS foods, such as the walk-in cooler. CDI - Lettuce moved to walk-in cooler.

3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting onions without washing. Wash fruits and vegetables thoroughly before use. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of clean pans and bus tubs stacked while still wet. Utensils shall be air dried prior to stacking. REPEAT

4-501.11 Maintain equipment in good repair. Torn gasket present on reach-in cooler door at coffee area. Replace torn gasket. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed kale in prep top and cheese in prep top above 41F. CDI: Products rapidly cooled in walk in cooler to 41F.

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 dates on several items in the prep top including lettuce, kale, Bibb lettuce, turkey, and tomatoes. CDI: Products were properly date marked. REPEAT VIOLATION 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed employee fill container with ham and placed today’s date on the pan. Large pan where ham was pulled from had an original slice date of 4/19. CDI: Product properly date marked.

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 2 oz portion cup stored in granola. CDI: Portion cup removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked pans stored as clean. CDI: Pans were rewashed.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee crack a raw egg, doff gloves, then don new gloves and handle ready to eat items without a handwash. CDI: Employee properly washed hands and donned new gloves.

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

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 on portioned yogurt and jam parfaits with housemade jam that must be dated for 7 days. CDI: Parfaits dated with jam cook date. Overall facility has excellent date marking system and this was the only item without a date.

4-501.11 Maintain equipment in good repair. Observed ice machine not functioning. Facility is using adjacent Charlotte Rescue Mission serving kitchen ice machine for ice. EHS viewed ice machine where ice is coming from and saw no visible contamination. Ice is transported in a container with a cover and drain.

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 gaskets on reach in coolers with minor food debris and build up. Ensure more frequent cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid open. CDI: Lid was closed.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written plan for vomit and diarrhea events on site. CDI: EHS provided PICs with a link to the state plan via email today.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed carrots stored over ready to eat items on the speed rack in the walk in. CDI: Carrots relocated. Food underneath was packaged in ziploc bags.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed many scoops and utensils stored as clean with food debris and build up on them. CDI: Utensils were properly washed, rinsed, and sanitized.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed DDBSA sanitizer coming out of dispenser above 700ppm. CDI: Solution was diluted and verified with test strips. PIC phoned ECOlab while EHS was on site and they will be making a visit to ensure product is properly diluted when coming out of the dispenser.EHS discussed with and demonstrated to PIC how to properly dilute and verify concentration with test strips.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket in the kitchen at 0ppm DDBSA. CDI: Bucket refilled to proper concentration.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed scoops and other utensils stored in buckets with food debris and one with water build up. CDI: Utensils cleaned.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer on site for testing coffee bar machine. CDI: EHS provided PIC with information as to what is required for this thermometer.

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 heavy dust accumulation on AC vents and tiles throughout kitchen.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes stored over ready to eat food in the reach in portion of the salad cooler. CDI: Items 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 Observed black garlic mayo from 7/2 and opened almond milk from 6/28. CDI: Items voluntarily discarded. Observed sweet potatoes, regular potatoes, and turkey sausage in cooler drawers all date marked this morning. PIC stated that these items were cooked yesterday, not today. CDI: Date of prep/cooking was verified as 7/8 by the bulk containers in the walk in. Products were properly date marked for 7/8. REPEAT VIOLATION 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on open tub of feta. PIC stated that it was opened yesterday. CDI: Feta was date marked for 7/8. Observed no date mark on sliced turkey in the salad cooler. CDI: Turkey was done yesterday per PIC. Turkey date marked for 7/8.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 2 squeeze bottles on the line with no labels. CDI: PIC stated that the squeeze bottles contained water. Label bottles.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth stored on shelf. CDI: Cloth placed in sanitizer bucket. REPEAT VIOLATION

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink in kitchen. CDI: Soap provided. Other handsinks within 25 feet were available for use.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee crack raw shell eggs and then handle a plate and ready to eat food for the customer. CDI: Items washed/discarded. Employee educated on proper glove usage and handwashing. Employee correctly changed gloves and washed hands at the time and during the rest of the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with some crumbs and loose debris. CDI: Slicer cleaned. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer below required levels for DDBSA. CDI: Bleach solution prepared during inspection.

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 Observed braised chicken still cooling from last night at 50F. CDI: Product voluntarily discarded. REPEAT VIOLATION

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several items with no date mark on them in prep tops. Observed lettuce date marked 5/6, kale 5/7, and beets 4/29. CDI: Items voluntarily discarded or dated if from yesterday. REPEAT VIOLATION

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

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 bone-in braised chicken cooling in deep, large container in the walk in. CDI: Product voluntarily discarded. PIC has agreed to do a Risk Control Plan (RCP) to bring cooling into compliance throughout the facility. REPEAT VIOLATION

3-501.13 Use approved thawing methods. Observed hot water running over pork to thaw it for use. CDI: Water changed to cold.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored in soapy water. Observed sanitizer buckets at 0ppm. CDI: Buckets were refilled with bleach solution at proper concentration.

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 scoop in sweet potatoes with handle in the product. Observed quart container being used as a scoop in dry goods in the basement storage area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of quart containers wet stacked.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some ice and ice cream build up in freezer at coffee station.

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

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 Observed potatoes from yesterday still cooling. CDI: Item voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cole slaw in prep top holding at 43F. All other items in facility cold holding were 41F and below. CDI: Item voluntarily discarded. REPEAT VIOLATION Previous violation corrected. No systemic issue found.

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 beans in walk in from 2/22. CDI: Item voluntarily discarded. Observed house-made jam with today’s date when it was prepared yesterday. CDI: Product was dated for yesterday.

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 potatoes cooling from yesterday in deep, covered container. CDI: Product voluntarily discarded.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean squeeze bottles and sauce pumps stored under drain line of barista handsink. CDI: EHS and PIC discussed area to relocate items and items were moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in-house jam holding above 41F in reach in cooler. Pan above was blocking air flow. CDI: Product was relocated and rapidly cooled. Observed butternut squash in cooler drawer above 41F. CDI: Butternut squash was used within 30 min.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of raw chicken on the floor in the walk in freezer. CDI: Chicken relocated.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use containers stored on floor in basement storage area.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employees change gloves after cracking raw eggs and not wash hands. CDI: Employees corrected and rewashed hands. REPEAT VIOLATION

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 Observed chili cooling in walk in cooler from yesterday at 48F. Chili is not on the menu and is used for family meal. CDI: Product voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several pans of items in prep units with no date marking. Observed chicken, grits, and sweet potatoes in the walk in with no date marking that were cooked yesterday. CDI: Items were properly date marked. Observed no pull thaw date on pork in walk in and in cooler drawer. Observed no pull thaw date on chow chow and garlic sauce. CDI: Items date marked. REPEAT VIOLATION 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked beets from 9/2 in prep top. CDI: Item voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chili from yesterday cooling in deep, covered container. CDI: Product voluntarily discarded. NOTE: Observed tomatoes cooling in prep top cooler. Observed kale cooling in deep, covered container in reach in. Observed blistered tomatoes cooling in cooler drawer. CDI: Items did cool at proper rate today. However, this is not best practice. Items were moved to walk in cooler to continue cooling. REPEAT VIOLATION

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles with clear liquid and pan with white granular. CDI: Items identified as water and salt. Items labeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees with unapproved jewelry (rubber bracelets).

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in soapy water in kitchen and observed wet cloths stored in sanitizer at 0ppm quat in coffee area. CDI: Buckets emptied. Sanitizer bucket at coffee station was refilled with properly concentrated sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying knives. CDI: Employee directed to air dry dishes after sanitizing.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee crack raw egg and then change gloves but not wash hands. Employee then handled plate going out to customer. Food was sent to customer before it could be replated. CDI: Employee changed gloves and washed hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored behind ready to eat pork in cooler drawer. CDI: Items reorganized.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine not reaching proper temperatures and therefore not sanitizing. CDI: Items were washed in dish machine and then moved to 3-comp sink for sanitizing. 4-703.11 Hot Water and Chemical-Methods - P Observed employee placing dishes in sanitizer for less than the contact time of 1 min on the chemical bottle directions. CDI: Employee used proper contact time for rest of inspection.

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 ground turkey sausage cooling at .067F/min. CDI: Item spread on sheet pan and cooled at proper rate.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooler drawer food above 41F. CDI: Product rapidly cooled down to 41F by end of inspection. Monitor cooler to ensure it is closed completely. REPEAT VIOLATION Significant improvement from previous inspection. All previous issues corrected.

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 no date mark on white potatoes or purple potatoes, both cooked yesterday. Observed no pull thaw date on pulled pork in walk in. CDI: Products properly date marked. REPEAT VIOLATION Some improvement from previous inspection.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisks on menus for items undercooked. Employees added asterisks to menus before end of 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 ground turkey sausage cooling while tightly covered in walk in, turkey sausage patties cooling in cooler drawer, and tomatoes cooling in reach in. CDI: Products moved to sheet pans in walk in and cooled properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler maintaining food at 42-43F. Air temp was 41F. CDI: All TCS items above 41F were voluntarilky discarded. See product disposition form that was issued 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 Observed milk, oat milk, and almond milk from a previous day with no date marking. CDI: Items with a for sure opening date were dated and the unknown dates were voluntarily discarded. Observed sliced tomatoes and ricotta with no date mark. CDI: Items voluntarily discarded. REPEAT VIOLATION

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug in dumpster. REPEAT VIOLATION

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Through discussion employees were able to name some of the symptoms, but no food borne illnesses. Facility has a policy in place and a training program, per PIC. CDI: Employee health policy posters/stickers given to PIC today.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handle dirty dishes and then move to clean dishes with no handwash. CDI: Employee educated on when to wash hands and then washed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed coffee staining in handsink. Did not observe any thing being dumped in sink during inspection. CDI: EHS reminded PIC to re-educate employees on only using the handsink for handwashing.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed employee spray out containers with food debris and immediately place them on drying rack as clean. Employee stated that he only rinses the lids to cambros if not visibly soiled. CDI: All items ran through the dish machine. PIC and EHS educated employee on proper dish washing. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stacked quart containers with food in between them. CDI: Containers voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in barista area holding above 41F but at or below 45F. CDI: All items except orange juice rapidly cooled. Coolers turned down to hold foods at 41F and below. Observed one container of eggs above 41F and 45F. PIC stated that during rush period eggs were out on counter. EHS recommends moving eggs permanently to TPHC. TPHC form filled out during inspection. CDI: Eggs voluntarily discarded.

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 yogurt parfaits made with required 7-day dated strawberry jam. Jam is dated for 5/6 and parfaits are dated 5/9. Ensure that items made with TCS ingredients are date marked with the oldest ingredient's original prep date.

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 potatoes cooling in cooler drawer while tightly wrapped. Observed collard greens cooling while tightly packed on a sheet pan. CDI: Products spread out into thin layers and rapidly cooled in walk in. PIC took initiative to change cooling method. Observed hard boiled eggs cooling in container with tight fitting lid. CDI: PIC voluntarily discarded eggs.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths at barista station not completely submerged in sanitizer. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets stored on the floor.