GIDDY GOAT COFFEE ROASTERS

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. -Observed dark buildup on interior shield of upstairs ice machine. Increase frequency of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed multiple TCS foods in upstairs tall RIC above 41F (chicken empanada, corn empanada, caprese empanada, spinach empanada, mediterranean empanada, hashbrowns, vegana empanada filling). All other TCS foods in the cooler were properly cold holding below 41F. -CDI- PIC voluntarily discarded the items listed above. -Observed multiple coolers (WIC, two downstairs lowboys, downstairs display cooler, upstairs tall RIC, upstairs lowboy, two upstairs tall RIF’s) not functioning (no electrical power) at start of inspection. Per PIC, entire panel of breakers tripped, which caused multiple coolers to stop functioning. PIC stated tripped breakers occurred exactly at 7am. EHS and PIC checked food temperatures throughout all coolers. Despite coolers being non-functioning since 7am, TCS foods in the WIC, downstairs milk lowboys, and all freezers were properly cold holding at or below 41F. -During inspection, electrician arrived and stated breaker board will be fixed today or early tomorrow. -Due to some electrical outlets still functioning, electrician stated extension cord could be used to plug in coolers/freezers to turn them on. -By end of inspection, EHS observed all upstairs coolers (tall RIC, lowboy, two tall RIF’s) and the downstairs display cooler, additional downstairs lowboy, and WIC turned on and properly holding ambient air below 41F. -Because coolers/freezers were non-functioning for less than 4 hours, any TCS foods stored in coolers that were temporarily down may be rapidly cooled in freezers, as long as they meet cooling parameters by cooling to 41F or below by 11am. -PIC placed all TCS foods in display case on 4-hours TPHC, to be discarded at 7am. -Monitor TCS foods throughout all coolers on frequent basis. Do not cold hold any TCS foods in coolers holding ambient temperature above 41F. -Because all coolers, except one downstairs lowboy, were properly cold holding TCS foods by end of inspection, facility may remain open and operating on full menu. EHS will follow up once breaker board is repaired. -3 day verification visit required- -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 .

3-501.19 (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 multiple foods in display coolers held on temporary, emergency 4-hour TPHC, without written procedures. Food is currently held on temporary TPHC due to coolers being non-functioning because of tripped breakers. -CDI- EHS provided PIC with blank TPHC procedures. If facility must use TPHC in emergency situations, ensure procedures are completed with proper time stamps for food. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-501.11 Maintain equipment in good repair. -Observed downstairs dish machine, WIC, two downstairs lowboys, downstairs display cooler, upstairs tall RIC, upstairs lowboy, two upstairs tall RIF’s not functioning at start of inspection, due to tripped breakers. -Electrician arrived onsite during inspection. During inspection, WIC, one downstairs lowboy, downstairs display cooler, upstairs tall RIC, upstairs lowboy, and two upstairs tall RIF’s were turned on by using extension cords to functioning outlets. -Ensure electrician provides permanent repairs to breaker board. Facility has functioning dish machine upstairs. Facility must repair/turn on downstairs dish machine and downstairs lowboy. -EHS will follow up.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed coffee urn stored in downstairs handsink. -CDI- Food employee removed coffee urn to make handsink accessible.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed anchovies and sundried tomatoes above 41F in upstairs prep top. All other foods in unit were at or below 41F. Food employee stated lid was open frequently in the morning. -CDI- Because food temperatures were not checked within past 4-hours, PIC voluntarily discarded the anchovies and sundried tomatoes. 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 harissa and chimichurri held past their 7-day shelf life (prep date of 2/24). -CDI- PIC voluntarily discarded both foods. 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- 3-501.17 (C)TCS food combined with additional ingredients or portions of other TCS food shall retain the date marking on the earliest/first prepared TCS food ingredient. -Pf. -Observed empanadas, delivered from South End Giddy Goat location, with incorrect date marking. Per conversation with food employee, empanadas can be delivered either fully prepared (wrapped/rolled) or as empanada filling. In both scenarios, the food is delivered frozen from the South End location. Food employee stated that when empanada filling is delivered, the filling is then thawed at this facility’s location, then rolled into empanadas, and the date mark is changed to reflect the current date of empanada rolling. -Keep original date that the empanada filling was originally prepared/cooked throughout all steps of the empanada preparation process, to ensure no component of the empanada exceeds the 7-day shelf life. When preparing empanadas on-site, keep the original date mark, as stated on the empanadas filling date mark, from the South End location. -CDI- PIC and food employees agreed to date marking methods and stated all date marks would be updated to reflect the original preparation date. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf -Observed no quat sanitizer test strips for quat sanitizer at 3-compartment sink upstairs. Obtain quat sanitizer test strips. -10 day verification visit required.-

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 chicken empanadas and caprese empanadas not meet cooling parameters after cooling in low reach-in cooler overnight. Empanadas were prepared at room temperature using cold ingredients, then placed in low reach-in cooler immediately after. Empanadas were above 41F and PIC stated they were not removed from unit since preparation. All other TCS foods in unit were at or below 41F. -CDI- PIC voluntarily discarded the chicken and caprese empanadas. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . 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 cooked hashbrowns not meet cooling parameters after cooling overnight in WIC. Observed cooked hashbrowns at 45F in large plastic container, covered tightly with lid. All other TCS foods in WIC were at or below 41F. -CDI- PIC voluntarily discarded the hashbrowns. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 opened container of milk and oat milk without date marks. Food employee stated both items were opened yesterday. -CDI- PIC properly added date marks to both items. -REPEAT- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P -Observed sanitizer stored on food dry storage shelf, above food for customers. -CDI- PIC relocated sanitizer.

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 chicken empanadas and caprese empanadas not meet cooling parameters after cooling in low reach-in cooler overnight. Empanadas were prepared at room temperature using cold ingredients, then placed in low reach-in cooler immediately after. Empanadas were covered tightly with plastic lids. -CDI- PIC voluntarily discarded the chicken and caprese empanadas. -PIC and EHS discussed more effective cooling methods, such as leaving empanadas uncovered and storing in freezer or WIC for cooling. -Observed cooked hashbrowns not meet cooling parameters after cooling overnight in WIC. Observed cooked hashbrowns cooling in large plastic container, covered tightly with lid. -CDI- PIC voluntarily discarded the hashbrowns. -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 .

3-306.11 Protect food on display using shields, packaging, or other effective means. -P -Observed croissants and other bakery items stored above display case by cash register, without a lid and exposed to customers. -CDI- PIC moved bakery items to prevent contamination.

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 food employee bare-hand-contact a frozen ham and cheese croissant. -CDI- Food employee voluntarily discarded the croissant. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw ground beef stored above fruits/vegetables in the WIC. -CDI- PIC corrected storage order. 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 two trays of ham and cheese croissants above 41F in the prep unit lowboy. All other TCS foods in the unit were 41F or below. Ambient temperature of unit was 39F. Food employee stated croissants were moved from the freezer to the lowboy yesterday and have not been removed from the unit since. -CDI- PIC voluntarily discarded the croissants. 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 hand and cheese croissants lacking a freeze/thaw date, only labeled with a preparation date. Food employee was able to verify when empanadas were frozen/thawed and empanadas were still within their 7-day timeframe. Food employee and EHS discussed proper date marking methods by listing both the prep date, freeze date, and thaw date to ensure TCS foods are not held over 7 days in refrigeration. -CDI- Food employee properly added the freeze/thaw date. 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 - Observed empanadas cooling down in reach-in cooler after empanadas were removed from the unit this morning. All empanadas were above 41F and stored in trays covered with plastic lids, stacked. Use freezer or walk-in cooler to cool TCS foods. -CDI - PIC moved empanadas to freezer for rapid cooling. By end of inspection, EHS observed empanadas at 41F. - Observed Patagonia empanada filling cooling too slowly in RIF. Observed Patagonia filling cooling at a rate of 0F/min, stored in a deep plastic container, covered tightly with a plastic lid. Large plastic containers with lids are not optimal for cooling. Patagonia filling was prepared this morning at ambient temperature, and was still within its 4 hour cooling window. -CDI- Food employee uncovered the empanada filling to allow cold air flow for rapid cooling. 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 .

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 Empanadas were being placed in reach-in cooler after preparation to cool down. Use freezer or walk-in cooler to cool TCS foods after preparation. CDI - PIC moved empanadas to freezer. 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 .

3-307.11 Protect food from contamination sources not specifically noted by the code. Employee was washing leeks in pre-wash sink. Establishment needs to remove all the items stored on top of the prep sink so that the prep sink can be used to wash the fruits/vegetables.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of containers and pans were stacked up while they were still wet on clean utensils shelf. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gasket present on reach-in cooler door upstairs. Equipment shall be maintained in good repair. Replace torn gasket. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several empanadas in low boy RIC upstairs not holding 41F and below. Items were held on bottom shelf, top shelf items were holding 41F and below. Ambient on bottom shelves was holding 41F and below. All items had been in RIC and not removed at any point for extended periods of time. CDI PIC voluntarily discarded. 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 .

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 and build up in rails of glass display case with pastries downstairs. Observed dust build up on frames of pictures hanging in downstairs prep area. Repeat

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed liquid eggs stored above ready to eat items in tall RIC. CDI PIC moved item to lower shelf below RTE. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed upstairs dish machine not achieving 160F or above surface temp. CDI PIC fill three bay sink with sanitizer to immerse items coming out of dish machine. Will call repairman. Long term compliance will be checked to ensure machine has been repaired or adjusted. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 cooked chicken in a deep well tightly covered plastic container holding above 41F with the center holding at 45F and perimeter holding at 42F. PIC stated item had been cooked last night, placed in an ice bath for 25 minutes, then placed in plastic container and placed in tall RIC. Item did not cool properly. CDI PIC voluntarily discarded and cooling log will be started. Long term compliance will be checked. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 container of eggs, cut lettuce, and individual to go containers of tomato based sauces with no date mark. All items prepared a day or two before. PIC voluntarily date marked. Overall improvement of date marking throughout facility. No increase in points. 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 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 tomato based sauces with no time stamps. CDI PIC time stamped items.

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 cooked chicken from day before in a deep well tightly sealed plastic container. Item had not been out of Tall RIC from day before. PIC will begin to record cooling, use shallow open pans and cool either in the freezer or walk in cooler and not utilize the RIC for means of cooling. Repeat. VR required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed drinks and buckets of cold brew stored directly on floor of WIC. Place items on surface at least 6 inches above 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 food debris and build up in rails of glass display case with pastries downstairs. Observed dust build up on frames of pictures hanging in downstairs prep area.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed a food employee touch face, begin to don gloves with out hand wash to engage in food preparation. CDI Employee washed hands and donned new gloves.

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 chicken in deep well pan with lid holding above 41F, 44 F on inside and 43-42 on outside edges. PIC stated item had been prepared the day before and placed in ice bath then in RIC for cooling. All other items in RIc not in cooling phase were holding 41F and below. CDI PIC 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed low RIC with empanadas holding above 41F. Ambient air in RIC was holding above 41F. Items were prepared and placed in RIC the day before or days before and had not been out of RIC today. No known last time of 41F and below. All items were voluntarily discarded. VR required. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple items (cooked vegetable mix with tomatoes, cooked chicken, goat cheese, mozzarella cheese) with no date marks made or opened the day or two days prior. VR required 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 Observed chicken in deep well covered container that had not cooled properly from the day before. CDI PIC voluntarily discarded item. Use uncovered sheet pans, shallow containers uncovered, and WIC to meet proper cooling temps. 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 working bottles of oil not labeled.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Quiches made the day before sitting on top of prep top containers holding above 41F. Quiches were voluntarily discarded. Two open in use gallons of milk holding above 41F with no known last time of 41F or below. Milk voluntarily discarded. Observed multiple items in WIC holding 42F. Ambient air was between 36-41F. PIC believed employees had door open for extended time when in prep within the last hour. Will VR to ensure WIC and or patterns of operation ensure WIC holds TCS items 41F or below consistently. VR Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (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 no form written for creamer which is held out in carafe for 4 hours. VR required TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed binder sitting on top of in use cutting board. Binder not considered sanitary surface. Store binders away from food contact surfaces.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed metal prep table upstairs with lower shelf rusted and pitted. Needs resurfacing or use a removable easily cleanable barrier between items and shelf surface.

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 roasted tomatoes and dish named Fun guy that were prepared they night before and holding above 41F. CDI. PIC discarded both items. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diary items in RIC holding items and ambient above 41F. All items above 41F were discarded. RIC was packed full of items. Once all items removed, RIC returned to holding below 41F. PIC called repairman. VR required. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 two cooked items: roasted tomatoes and dish named fun guy, in deep well, covered plastic containers. 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 .

6-501.115 Live animals may not be allowed on the premises of a food establishment unless otherwise allowed in the NC Food Code per 6-501.115 (B) and (C ). -Pf Observed dog on premise, not service animal, with owner. PIC facilitated customer taking animal outside.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items in WIF stored on floor. CDI PIC moved item to be stored 6 inches above floor. Repeat

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two clean stacked containers and two lids with sticker residue. PIC moved items to dish wash area for rewash. CDI For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , 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 sandwich wrap and chicken sandwiches holding above 41F made the day prior. PIC voluntarily discarded items. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 oat milk opened from the day prior with not date mark. Discussed date marking items (dairy and plant based milks in coffee prep area) that are opened that day and have left over at the end of shift that they need to date mark. PIC dated marked item. CDI 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed flour stored in bin in direct contact with floor. PIC moved item to be stored 6 inches above floor. CDI

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

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 Box of raw sausage and box of raw bacon stored on shelf above prepared ready-to-eat foods. CDI - PIC moved raw food to bottom of cooler. 0 pts.

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 . Empanadas were being placed in reach-in cooler after being prepared. They were stacked on top of each other with tight-fitting lids. TCS foods must be cooled using equipment designed for rapid cooling, such as the walk-in cooler or freezer. CDI - PIC moved empanadas to freezer.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2 food employees were not wearing hair restraints while preparing food. REPEAT // 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 employee observed cutting ham with watch on wrist.

4-501.11 Maintain equipment in good repair. Replace torn gasket on sandwich cooler door upstairs. PIC showed EHS receipt for gasket. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone observed on cutting board. Do not store personal items on cutting boards or where they can contaminate food.

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 . 2 cartons of milk measured 50-53F in reach-in cooler downstairs. Establishment pulls out milks constantly to make coffees causing them to rise in temperature. CDI - Milks placed on TPHC and were used within 20 minutes. TPHC form sent to PIC in case establishment wants to begin using time as a public health control for milk in cooler. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bags of flour and boxes of food on floor in upstairs prep room. Food must be stored at least 6 inches off the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 food employee upstairs was not wearing a hair restraint while preparing food.

4-501.11 Maintain equipment in good repair. Torn gasket present on sandwich cooler upstairs. 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 . Opened almond milk, opened oat milks, and dairy milks in both milk coolers measured 46-51F. Coolers were overfilled with cartons of oat milk and almond milk which was blocking the air flow. CDI - Milks removed from cooler and taken to walk-in cooler to cool. Establishment has agreed to not overfill cooler. Air temperature of coolers dropped to below 41F after product was removed from them. // Container of tomato sauce measured 48F in sandwich cooler. Container was stacked on top of another container in the top of the unit. CDI - Tomato sauce moved to freezer to cool.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Employee observed packaging food. Employee had artificial nails and was not wearing gloves. Employees with painted nails or artificial nails must wear gloves when working with exposed food. // 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 employee downstairs was packaging food with bracelet and watch on wrists. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. REPEAT // 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees upstairs that were preparing food were not wearing hair restraints. Food employees must wear hair restraints such as a hat or hair net. REPEAT

4-501.11 Maintain equipment in good repair. 1 torn gasket on sandwich cooler door. Replace torn gasket. 0 pts.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap available for use in ladies upstairs restroom. CDI - soap provided. 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 unwashed produce stored directly over ready to eat foods in upstairs service coolers. CDI - produce relocated

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 container of feta with date marking expired 5/13. CDI - discarded. REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU. Observed house made mixture of sun dried tomatoes capers and raw garlic in oil in upstairs reach in cooler with date marking 6/7 - 7/7. CDI - date mark changed to 7 days with expiration at end of day today. Observed open in use milk PIC confirmed opened Thursday in upstairs cooler with no date marking. CDI - date mark applied as PIC opened milk. Observed quiche in front line display cooler with no date marking. CDI - date mark applied as batch from upstairs cooler with known date. REPEAT - non-compliance with date marking and disposition standards has been noted on multiple health inspections. Continued non-compliance with date marking and/or disposition standards may result in permit action or in the implementation of a risk control plan. Full 3 point deduction

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed various food and beverage items stored directly on floor throughout including cans of beans upstairs, numerous sealed and opened/partially used bottles of wine, liquor, mixers, and sodas in upstairs bar area and multiple containers of sealed shelf stable almond milk in downstairs barista area. Store all food and beverages at least 6 inches off of floor. Observed case of nut milk on floor under front line counter. Observed cases of food items stored in stairwell and on floor in downstairs (basement) adjacent to floor supplies. Remove food storage from stairwells and store all food at least 6 inches off of floor. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC in downstairs areas preparing beverages and serving food with no hair restraint. Observed employee wearing watch and multiple large bracelets working with food in upstairs kitchen.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths used to clean food contact surfaces not held in sanitizer between uses and not removed to soiled linen until end of shift.

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 several cases of single service items stored in stairwell and direct on floor in downstairs (basement) storage area adjacent to sump. Store all food contact items at least 6 inches off of floor. REPEAT

6-303.11 Provide required lighting intensity. Observed lighting in walk in units inoperable. Light level not sufficient. Repair or replace light fixtures to achieve sufficient light levels in both walk in cooler and in walk in freezer.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager present in establishment for most of inspection. PIC Ethan is not a certified manager. 1.0 point deduction

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands using improper procedure before returning to food handling - scrubbing hands for less than 5 seconds before rinsing an drying. CDI - EHS directed employee to wash hands using proper procedure before handling food. REPEAT 2.0 point deduction

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed large white food tub in basin of hand sink near dish area and strainer in basin of hand sink at bar. Observed no paper towels available at hand sink at dish area. Observed no soap available for use in ladies upstairs restroom. CDI - tub and strainer removed, towels replaced, and soap replaced. Ensure all hand sinks area set up with soap/towels, are not used for other purposes, and are not blocked for use. 1.0 point deduction

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 house made TCS harissa and tomatillo sauces in portion cups in downstairs cooler with no date marking present. Observed pan of corn empanadas with date mark 3/19. CDI - empanadas date mark corrected as employee who made them was present during inspection. Date marks applied to sauces as the source batch containers available. REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU. Observed various TCS foods with greater than 7 day date marks present including house made TCS harissa and tomatillo sauce in outside WIC with date marks 3/23 - 4/7, power salad in upstairs cooler with 9 day date mark, CDI - date marks corrected to 7 days. REPEAT - full 3 point deduction

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 TPCH procedure in use for cream at customer self service coffee area but no written procedures available for the process. CDI - written procedures provided and completed during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of unknown chemical PIC noted was left from cleaning crew hanging near 3 part sink with no labeling or identification present. CDI - product discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed various food and beverage items stored directly on floor throughout including cans of beans upstairs, numerous sealed and opened/partially used bottles of wine, liquor, mixers, and sodas in upstairs bar area and multiple containers of sealed shelf stable almond milk in downstairs barista area. Store all food and beverages at least 6 inches off of floor.

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 stacks of clean utensils stored on dirty drain board of 3 compartment sink immediately adjacent to splash zone of in use hand sink. Store clean utensils in a clean and protected area.

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 cups and lids stored on floor in downstairs barista area. Observed pizza boxes stored on floor and mixed with items on floor of downstairs electrical room. Electrical room is not appropriate space for storage of food or food contact items. Store all food contact items at least 6 inches off of floor.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Ninja brand air fryer/oven in upstairs kitchen area. PIC noted may be used to cook empanadas if regular oven is full and not available. This oven is a household item and is not approved for use in commercial kitchen. Remove.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food items and drink bottles mixed with restaurant food. REPEAT - 0.5 point deduction Observed items used for fermentation processes which us not an approved process at this time in the establishment. PIC noted the fermentation kit is for personal use. Fermentation is a specialized process which requires a variance. Remove the fermentation kit and/or any other personal items that are used for unapproved purposes.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. CDI by education of PIC. Written copy of procedures along with flyers in English and Spanish left on site during inspection. 0 point deduction.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and dry hands before turning off faucet without recontaminating hands.-P. Observed employee was hands and then use freshly washed hands to turn off unclean faucet handles without use of a barrier. CDI - PIC directed employee to re-wash hands and use paper towel to turn off faucets.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ham and cheese croissants holding at 49f in front line display unit. CDI - items discarded as they had been in unit overnight. Ambient air of the display unit 43f. This is the same unit holding empanadas at elevated temperatures during last inspection. Use same procedures with ham/cheese croissants as used for empanadas - mark items “for display only” and hold items intended for service at proper temperatures in alternate cold or hot holding unit. REPEAT - 1.5 point deduction - no point escalation as all other cold holding temperatures observed in compliance today.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed various TCS foods with date marking exceeding 7 days including house TCS sauces, and empanada filling. CDI - date marks corrected. REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed various TCS foods in upstairs coolers with expired date marking and house TCS harissa sauce and prepared wraps and salads in downstairs cooler with no date marking. CDI - items discarded or corrected by PIC if prep date known. 1.5 point deduction

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees in downstairs areas preparing beverages and serving food with no hair restraint or ineffective hair restraint. Observed employee in upstairs kitchen working with food with no hair restraint. Observed employee wearing watch, bracelets, and multiple large rings working with food in upstairs kitchen. REPEAT - 1.0 point deduction

4-501.11 Maintain equipment in good repair. Damaged gaskets on upstairs reach in cooler need repair/replacement.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food items and drink bottles mixed with restaurant food in dry storage and in coolers. 6-303.11 Provide required lighting intensity. Observed lighting in walk in cooler and freezer units inoperable. Light level not sufficient. Repair or replace light fixtures to achieve sufficient light levels in both walk in cooler and in walk in freezer.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P. Observed employees unable to fully describe reportable illnesses and symptoms. No health policy posted in facility to reference. PIC noted that they train employees during hiring process and that they are in development of food safety power point that also contains the information. CDI - EHS provided copies of policy to post in establishment and discussed with PIC the need to review and train employees on policy.

2-401.11 Eating, Drinking, or Using Tobacco - C. Observed employee obtain and consume coffee while in the service/prep area, sit remainder of coffee uncovered on counter top in food prep area and then continue with food handling duties. CDI - EHS directed employee to discard coffee and coached that eating and drinking should not be performed while handling food / in food prep area and open/uncovered beverages should not be present in the area.

2-301.14 When to Wash - P. Observed employee consume personal beverage in food prep area and then continue on to food handling duties with no hand washing. EHS directed employee to wash hands. Observed employee with bandaged finger obtain and don gloves with no associated hand washing. EHS directed employee to wash hands before donning clean gloves for handling food. Observed employees transitioning between taking orders/handling register and other non-food activities to preparing beverages and plating food items with no hand washing. EHS directed various employees to wash hands and hands washed but behavior continued. EHS discussed with PIC who must have active managerial intervention for control. EHS will return again to observe hand washing behaviors of downstairs service staff. 2.0 point deduction - verification required.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed hand sink beside countertop oven used as dump sink repeatedly. Observed utensils placed into the hand sink repeatedly. EHS directed employees multiple times to use alternate sink for dumping and utensils but continued to observe behavior by various staff. EHS discussed with PIC who stepped in and coached employees, however, behavior was observed again later during inspection. Use of the hand sink for other purposes is an ongoing habit formed by the staff and needs active managerial intervention for control. EHS will return to verify. 1.0 point deduction - Verification Required.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed various house made empanadas holding less than 135f in under counter heated cabinet in downstairs service area. CDI - empanadas reheated to 165f as they had been in unit less than 2 hours. Heated cabinet thermostat adjusted to adequate temperature. EHS noted holding at 140f in the device at end of inspection. TPHC is not in use for the empanadas. Time stickers on items are for 5 hours and meant for quality rotation. EHS discussed with PIC that empanadas must either be held above 135f or provide written procedures and time mark foods properly for TPHC use. Additional copy of TPHC procedures emailed to PIC. REPEAT - 1.5 point deduction

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all prepared empanadas holding in front line display case above 41f. See chart. PIC indicated that items are for display only and that warm empanadas are served to customer, however, empanadas observed warmed and served to customer during inspection. No signage present in display indicating items are display only. Sign placed into display during inspection today. EHS will return to verify either cold holding in case or case modified to be display only for TCS items. Verification Required. Observed shredded cheese holding in upstairs flip top at 46f. Ambient air of the flip top portion 48f. CDI - cheese relocated to alternate cooler as it had been placed into unit this morning. Lid of unit appears to hang on cutting board and not fully close. PIC to follow up and make sure unit is fully closed. All other TCS food in unit reach in and second flip top portion holding below 41f. Observed customer self service half and half carafe at 46f at both downstairs service area and upstairs area. No timing in use on either carafe. CDI - both carafes emptied. Half and half at customer areas must be maintained below 41f - or complete and use TPHC procedures for 4 hour hold and discard. REEPEAT - 1.5 point deduction

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed various TCS food items kept on site longer than 24 hours with no date marking days including containers of chickpea/quinoa blend in customer case, open fresh mozzarella in upstairs reach in, open packaged feta and prepared container of feta. Observed various TCS foods with date marking exceeding 7 days including prepared chickpea/quinoa in upstairs cooler dated 8/3 - 8/13, corn empanada filling 7/29 - 8/8, feta 8/2 - 8/9. Overall date marking system needs review to adjust date labeled products to 7 day system. EHS will return to verify. 1.5 point deduction. Verification required.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed raw shell eggs in bar sliding top cooler. PIC noted that bar may mix a drink that contains raw egg. No drink menu available in the establishment. No consumer advisory observed posted in the establishment. CDI - PIC removed raw egg from bar and to switch to either pasteurized egg product or discontinue any drinks requiring raw shell egg.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed two spray bottles of chemicals PIC identified as detergent water with no identification. CDI - both bottles labeled. All chemicals must be identified. REPEAT - 1.0 point deduction

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present at upstairs bar. Contact PCO for service. 6-501.115 Prohibiting Animals - PF. Observed customer bring dog which was not a service animal to front counter to place order. CDI - EHS directed PIC to take customer order outside of establishment. EHS also noted dog water bowl, dog bed, and dog toys present inside of door at dining area need to be removed to outdoor space. Animals other than service animals or police/security animals are not allowed inside of the food establishment.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed tray of croissants out on customer counter unprotected. CDI - croissants relocated to behind bar. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed frozen dough on floor in walk in freezer and container so coffee beans on floor in downstairs service area. Store all food at least 6 inches off of floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food and preparing beverages without effective hair restraint in downstairs service area. REPEAT - 0.5 point deduction.

3-302.15 Wash fruits and vegetables prior to use. Observed bulk tomatoes removed from cardboard box and prepared for roasting without washing. All produce not received in ready to eat form must be washed prior to use - even if the produce will be cooked.

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 ice scoop laying in ice in bin used to prepare beverages in downstairs service area. Store scoops in a sanitary manner with the handle not in contact with the food.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef product stored directly on top of cooked chicken broth in RIC. CDI - Beef relocated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed empanadas holding around 110F. CDI - Time stamps placed on all empanadas for today. Added to TPHC procedures for hot items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a variety of empanadas holding above 41F in display case; see temp chart. CDI - Time stamps placed on items today. PIC is not going to hold TCS food in display case moving forward. Observed house salsa holding in low RIC above 41F. Observed red pepper sauce and chimichurri sauce holding at room temperature for self service. CDI - All discarded. Sauces for self service will be placed on TPHC - Document provided.

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 house salsa date marked for longer than 7 day window. CDI - Discarded. PIC will date mark for 7 days moving forward. * Points kept the same, due to date marks placed on all items today*

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 burritos held using Time as a Public Health Control. Facility has not obtained written procedure. CDI - EHS provided written procedure and completed with PIC on site during inspeciton.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Chemical bottle without identifying label. CDI - PIC labeled it for detergent solution. 7-204.11 Provide sanitizer at correct concentrations -P Quat sanitizer provided at sink dispenser at 0 ppm and no refills for bottle. CDI - Bleach provided for sanitizing.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Female and male employees at front counter handling food and making drinks without hair restraints.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wiping cloths held in quat sanitizer at 0 ppm. Buckets dumped.

4-501.11 Maintain equipment in good repair. Gasket at upstairs flip top beginning to split. Repair/replace as needed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Air filters on outside of ice machine in need of cleaning. Gaskets on flip top in need of cleaning.

2-103.11 (M) Person in Charge-Duties - PF Oberved PIC needs more work on employee health awareness. CDI- coached

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over ready to eat foods. CDI- 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 carton on milk open with november use by date. CDI- discarded

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of coffee beans stored on floor. CDI- removed

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 ice scoop on soiled surface.