BERRYBROOK FARMS

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer present at the facility during time of inspection. CDI: Another PIC brought thin probe thermometer to the facility while EHS was still onsite.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips available at the facility during time of the inspection. CDI: PIC who brought over thin probe thermometer also brought chlorine test strips to the facility for compliance.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed black baseboard throughout the facility, falling off of the walls, exposing absorbant wood underneath. Repair/replace baseboards so that they are smooth and easily cleanable.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed PIC unaware of when employees can return to work after experiencing any of the reportable symptoms or illnesses on the employee health policy. CDI: EHS explained at least 24 hours symptom free when employees have had any of the symptoms, and at least 48 hours if jaundice was experienced. EHS provided PIC with updated employee health policy that includes restriction and exclusion and advised having all employees sign for compliance.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS food items cold holding above 41F in the lowboy cooler of the make table (see temp chart). TCS food items stored in the top portion of the make table were temping at or below 41F, and TCS food items stored on the right side of the lowboy cooler were temping at 41F or below, only the TCS food items stored on the left hand side of the lowboy cooler were temping above 41F. PIC stated they conduct temperature checks but admitted that it had not gotten done in a few days. PIC stated none of these TCS food items had been taken out of refrigeration today and sit in the cooler overnight. CDI: EHS filled out emergency TPHC for make table (facility is only open from 11-3), PIC contacted repairman to check on the unit, and PIC voluntarily discarded all TCS food items that were temping above 41F. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 one container of cooked BVQ stored inside the lowboy cooler of the make table, date-marked with a thaw date of 8/11. CDI: PIC voluntarily discarded container since 7-day window had surpassed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-903.11(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 a case of single-use to-go containers stored directly on the floor by the front register. Keep all single-use items stored off of the floor to prevent contamination.

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 few items, opened milks, cooked rice, and cut tomatoes, made day/s before with no dater mark. CDI PIC date marked 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 .

5-205.15 Maintain a plumbing system in good repair. Observed leak at spray nozzle at two comp sink.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal food items stored above items for sale/customer consumption. Ensure personal items are stored away from (bottom shelf) items for sale or customer consumption.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items above 41F in prep top and RIC, observed cut tomato being held out on countertop. CDI items were out for period of time, lids were removed to allow for rapid cooling. Tomato was cut hour prior, placed in prep top to cool rapidly. Must hold tomato after cutting in cold holding unit. Salad will not remain 41F and below kept on top of other containers in prep top, keep below. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta salad, vegan burger mix, black beans holding above 41F. Black beans and vegan burger mix and just been out for orders. Pasta salad was located stacked above fan line in prep top. CDI Pasta salad and burger mix were placed in fan line in prep top to quickly cool, beans were used in total during inspection. Repeat Points not escalated due to improvement from last inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 1 salad made by commissary and sold both as grab n go and on menu, open and partially used with no date mark. Garbanzo salad was opened day before with no date mark. CDI Date mark placed on item. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 bottle of oil with no label on it.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit fly flying around.

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 container stacked clean with sticker still adhered to outside. Sticker must be removed in wash and sanitizing cycle.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items holding above 41F and above. Unknown last time of 41F and below. Ambient air holding 41F and below. CDI All TCS items holding above 41F 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 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 plant milks opened 2 days before that were not date marked. CDI PIC date marked 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no body on site with CFPM certificate, employee stated that PIC with certificate had just gone out to run errands. CDI- PIC with CFPM arrived on site during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no food thermometer available upon request during inspection. EHS will follow up with PIC to ensure facility has thermometer.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working while wearing wrist watch and wrist jewelry.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Observed facility with 2 comp sink. EHS checked permit, permit states they have variance for 2 comp sink. EHS did not observe the variance posted or any material about the wash/rinse/sanitize process at 2 compartment sink. CDI- EHS evaluated as PIC was able to verbally describe cleaning procedure. Ensure variance document is available upon request and a written procedure for 2-comp warewashing practices is posted at sink.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a knife covered in peanut butter and pieces of celery in hand sink. CDI-EHS explained that hand sinks can only be used for handwashing and employee removed food debris from hand sink.

3-202.12 Food may not contain unapproved food additives or additives exceeding levels generally recognized as safe (GRAS) as specified in 21 CFR 181-186. -P Observed sea moss gel in reachin unit and spirulina powder over prep top, as additives to smoothies made at establishment. At this time, sea moss gel and spirulina are not approved food additives. CDI- Establishment is to discontinue addition of sea moss gel and spirulina to foods.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of produce stored on the floor in kitchen. Move all foods to an elevation of at least 6 inches above the floor.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados stored in prep top cooler with produce stickers attached. Remove all stickers, residue, and debris during wash process.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC lacks food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. - Observed flip top unit lacking thermometer. Provide thermometer for unit.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT - Observed damaged to flooring covered by a mat near 2 compartment sink. Repair/replace flooring.

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 - REPEAT - PIC’s food protection manager certification has expired.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT - Observed damaged to flooring covered by a mat. Repair/replace flooring.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC with expired food safety certification and other store leader unable to provide food safety certificate.

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 vomit and diarrhea plan on site. CDI - written procedures provided during inspection. 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 on date marking please visit: http://meck.co/FoodSafety Observed no date written for various prepared TCS foods observed in the establishment which have been held longer than 24 hours including open almond milk, chicken salad, and more. CDI: Dates written on the calendar that PIC uses to record dates. Calendar must be updated when TCS foods are prepared. REPEAT

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed spray bottle of sanitizer with cl concentration too high - bleached out indicator on test strip. CDI - diluted to concentration less than 200 ppm.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp soiled wiping cloth laying on equipment surfaces not placed into sanitizer between uses. Once a wiping cloth has been used, either place it into sanitizer for use again or remove to soiled linen receptacle.

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 wand laying directly on shelving inside of freezer with no protection. Once ice wand is clean/sanitized it must be protected in storage. REPEAT

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Observed no 3-comp sink in facility. Facility has copy of 2 compartment sink variance letter from state which requires process documentation to be available for wash/rinse/sanitize procedure. PIC able to describe process but no process document available as required. CDI - PIC began creating process document during inspection. REPEAT - no point escalation as establishment has obtained copy of variance letter

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged to flooring covered by a mat. Floor is weak and needs to be repaired/replaced. REPEAT

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

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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed no date written for several items in the prep top. CDI: Dates written on the calendar that PIC uses to record dates. EHS explained to PIC the need to date mark items pulled from frozen as well by marking “PFF” to signify that the product was cooked on a different day.

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 wand with food contact surface unprotected in the freezer.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in cooler doors are damaged. Replace.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Observed no 3-comp sink in facility. Facility is unable to provide EHS a with a 2-comp sink variance letter or written procedure. CDI: EHS evaluated procedure verbally described by PIC today. Owner has reached out to state to verify if a 2-comp variance has been applied for and granted. EHS will continue to work with owner to apply for the 2-comp variance if the state does not have record of it. A written procedure of 2-comp warewashing practices must be provided.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door for recyclables left open. CDI: Door closed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged to flooring covered by a mat. Floor is weak and needs to be repaired/replaced. REPEAT VIOLATION

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer in sanitizing bucket at 10ppm. CDI - PIC remade the sanitizer.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged to the flooring covered up by a mat. The flooring is weak and bends very easily. Needs repair. REPEAT.

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 not wash hands after cleaning equipment from the 2-compartment sink. CDI-Explained when hand washing is needed and instructed to hand wash.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink blocked by a push cart. CDI-The cart was moved to allow for proper access to the sink.

5-205.15 Maintain a plumbing system in good repair. Observed leaks to the faucet at the 2-compartment sink. Have repaired.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged to the flooring covered up by a mat. The flooring is weak and bends very easily. Needs repair. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed mouse poop throughout the back room shelving. Manager will contact pest control company.

4-501.11 Maintain equipment in good repair. Observed ice building up in both reach in freezers. Needs repair.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed flooring in need of repair around the 2-compartment sink underneath the floor mat in the kitchen. Have repaired. REPEAT.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed missing employee health policy. Manager explained that the policy had been removed when a deep clean to the walls occurred. CDI-The policy was provided and hung back up for all employees to review.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the walk in cooler and the flip top cooler holding above 41F. The manager was able to determine that an employee had been working in the walk in cooler with the door open for a considerable amount of time. CDI-A second check was made to the walk in cooler and verified that food product went down in temperature, and the flip top cooler was turned down to allow for proper cold holding.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged flooring around the 2-compartment sink area. The floor needs repair. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored intermingled with facility food in the flip top cooler. CDI-The drink were moved to a different location.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two containers stored directly in the hand washing sink. CDI-Both containers were removed. REPEAT.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed a sticky residue buildup to the inside of the bowl stored on the clean storage table. CDI-The bowl was moved back the 2-compartment sink for proper washing, rinsing, and sanitizing. (Facility has a two compartment sink variance).

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 label on the cooked mushrooms in the flip top cooler. CDI-The item was properly back dated.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelving in the self service reach in cooler. Have cleaned.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor damage around the 2-compartment sink. Have repaired.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a push cart blocking access to the hand wash sink. CDI-The push cart was moved to a different location.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food items cold holding above 41F in the top portion of the sandwich prep cooler. This is from them being stacked ontop of other containers and out of proper cold holding range. CDI-The items were moved to the reach in part of the unit to rapidly cool. REPEAT. *Points kept the same today due to improvement on cold holding from last inspection.

4-501.11 Maintain equipment in good repair. Observed a split gasket to the walk in cooler door. Have replaced.

5-205.15 Maintain a plumbing system in good repair. Observed sink faucet at the two compartment sink leaking water when turned on, also the spray hose is continuously leaking water. Have repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spinach at 43F in low boy unit and lemon herb dressing (contains garlic and oil) on the counter at 50F . CDI: Spinach voluntarily discarded and lemon herb dressing placed into proper holding.

4-501.11 Maintain equipment in good repair. Observed floor of low boy unit badly damaged, making it no longer smooth or easily cleanable, as well as a leak causing water to collect in the bottom of unit. Ensure that units remain smooth and easily cleanable. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed paint at the bottom of wall near two compartment sink and window beginning to peel, exposing the underlying wood. 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 Observed five quarts of gazpacho holding at 44F on their 5th day of shelf life. CDI: Gazpacho 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 jambalaya cooling in a deep metal pot in walk in unit at 90F. CDI: Ice wand placed into pot and jambalaya stirred to facilitate rapid cooling.

4-501.11 Maintain equipment in good repair. Observed floor of low boy unit badly damaged, making it no longer smooth or easily cleanable, as well as a leak causing water to collect in the bottom of unit. Ensure that units remain smooth and easily cleanable.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy black buildup in bottom of gasket for low boy and buildup on shelving adjacent to window.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed paint at the bottom of wall near two compartment sink and window beginning to peel, exposing the underlying wood.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored on shelving with lip contact surfaces exposed to potential contamination from air.

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

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P PIC indicated the juicing machines are rinsed throughout the day but are only disassembled and washed, rinsed, and sanitized nightly. These items come into contact with TCS foods such as kale and spinach. CDI- instructed employees to clean and sanitize these items at least every 4 hours that they are in use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed spinach, cabbage, and kale being stored at room temperature next to the juicing machines (see chart). CDI- products that were out of temperature control for longer than 4 hours were discarded, other items were placed on TPHC and a time stamp was added to the product container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned plastic containers stacked while wet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the back side of the reach in cooler door handle. Improvements made to cleaning since last inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee beverages stored on counters throughout the kitchen.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P- Observed several employee wash their hands without using a barrier to turn the faucet off. When an employee uses their bare hands to turn the faucet off this action recontaminates their hands. CDI- Employees were informed of this violation and after instruction EHS observed proper hand washing. 2-301.14 Wash hands after activities that contaminate them. -P- Observed an employee handle soiled utensils and dishware and attempt to handle RTE foods. CDI- EHS informed the employee he must wash his hands after handling soiled dishware and utensils before attempting to handle RTE foods. After instruction the EHS observed proper hand washing. 2-301.14 Wash hands before donning gloves and between gloves uses. -P- Observed an employee handle soiled dishware and then just change gloves. CDI- Employee was informed he must wash his hands after a glove change that has contaminated his hands. After instruction EHS observed proper hand washing.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P- Observed sanitizer bottle well above 200 ppm Cl and bleaching out the test strip. CDI- An employee voluntarily discarded the sanitizer and made new at 50 ppm Cl.

6-501.111 Keep the premises free of insects, rodents, and other pests.-REPEAT- Observed flies and fruit flies throughout the facility. EHS has observed a reduction in flies. Ensure facility has a pest control pest management company addressing the issue.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -REPEAT- Observed the inside of a low boy cooler in need of cleaning do to food debris and residue build up. Also observed handles of cold holding equipment in need of cleaning do to food residue build up. Clean these items as often as needed to prevent and reduce build up.

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 hard to reach areas of floors and walls in need of cleaning due to food debris build up. Hard to reach areas are located behind and underneath equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.- Observed employee food stored with retail items in the walk in cooler. These items should be located on a bottom shelf away from retail items and labeled as employee items.

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 45F. -P- Observed black eye pee soup and succotash chowder both at 47F and dated for 4/17/17. PIC stated the item had not been removed from cold holding since the day it was the soup of the day. CDI- Employee voluntarily discarded the items.

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 two containers of feta cheese dated for seven days and at 44F. When items are held at 42-45F items may only be held for 4 days. Also observed Irish stew dated 4/10, chickpea and feta salad dated 4/6, creamy onion soup dated 3/35, Mexican creamy corn dated 4/12, chili mac dated 3/30, and gypsy soup dated 4/11. CDI- PIC voluntarily discarded all the 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 two pots of soup at 47F. CDI- PIC was informed on affective methods of cooling. CDI- PIC voluntarily discarded the items.

6-501.111 Keep the premises free of insects, rodents, and other pests. REPEAT- Observed several fruit flies throughout the facility.

3-307.11 Protect food from contamination sources not specifically noted by code.- Observed a leaking roof in the walk in cooler.

4-501.11 Maintain equipment in good repair.- REPEAT- Observed condenser of the walk in cooler draining into a bucket and leaking from the center. Also observed some holes in the roof of the walk in in which water is dripping from. Observed rusted shelving in the walk in cooler. Replace or repair all items.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT-Observed walk in cooler fan cover with dust build up occuring. Also observed food debris build up on shelving of walk in cooler. Clean items as often as needed to reduce and prevent build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT 1.5pts- Observed lettuce (49) spinach (49), slaw (47), cut tomatoes (48), and cooked mushrooms (47) all above 45F in low boy prep cooler. CDI- PIC voluntarily discarded items.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed broken ambient air thermometer in low boy reach in cooler. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf REPEAT 1pt- Observed no thin probe thermometer. VR will occur no later than 2/4/2017 to ensure facility has a thin probe thermometer.

6-501.111 Keep the premises free of insects, rodents, and other pests. REPEAT 1 pt- Observed fruit flies throughout facility. Contact pest management to help eliminate the issue.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. 0pts- Observed single service trays stored on the floor of the shed outside. PIC moved items.

4-501.11 Maintain equipment in good repair. Walk in cooler floors needs resealing. Walls and ceiling seams minor separation and rust are present. Condenser for walk-in cooler draining into bucket. Condensate drainage may be drained directly outside of the walk-in cooler to the ground according plumbing code. Observed split gasket on walk in cooler door. Replace. REPEAT 1 pt

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris build up in low boy reach in cooler and in several gaskets throughout facility. Clean as needed to reduce issue. Observed dust build on floor fan as well. 0pts.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee take out trash and attempt to return to food prep without washing his hands. CDI (corrected during inspection) Employee was instructed by PIC (person in charge)to stop and wash his hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed some items in the walk-in cooler above 45F. Fan stopped working and Whalen was called to repair unit before I arrived. Facility will call when repaired and take temperatures of TCS foods. If items have been above 45F for more than 4 hours they should be discarded. CDI TCS foods were brought inside to refrigerators and freezers until walk-in is repaired. Unwashed produce, bread and other non TCS food can remain.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thin probe thermometer read out not working properly. Replace thermometer and use back up dial thermometer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the kitchen around the stand up one door freezer. Dobson pest control is working on this issue. Small fly traps put on shelf near freezer.

4-501.11 Maintain equipment in good repair. - Walk in cooler floors needs resealing. Walls and ceiling seams minor separation and rust are present. Repair call made for the fan. Condenser for walk-in cooler draining into bucket. Condensate drainage may be drained directly outside of the walk-in cooler to the ground according plumbing code. Two door prep cooler has damage to the bottom of the unit and is not easy to clean.

6-502.12 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 build up on the walls behind soup kettles and table top steam unit. Some areas of the wood floor behind equipment and under the table have some debris present.

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 45F. -P - Chilli read 46-49F prepared on 8/4. CDI - Items discarded. Ensure that cooling occurs within the parameters listed above. Active monitoring shall be maintained at all times.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0 pts - Kale and spinach stored in container with ice bags read 48-52F. CDI - items moved to reach in.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Spinach not labeled. CDI - 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 - All product is being dated with date of prep and discarded but are indicating a discard date of 8 days. TCS, RTE foods that are at 41F or below shall be consumed or discarded within 7 days. CDI - Dates to be changed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - 0pts - Sanitizer not labeled. CDI - Labeled.

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 - Chilli cooled in deep containers tightly covered. Tuna and hummus tightly covered. CDI - Chilli discarded. Hummus and tuna vented. Active monitoring and use of thermometer is key.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed utensils stored in area where contamination from food debris occurs. Ensure clean utensils are maintained.

4-501.11 Maintain equipment in good repair. - 0 pts - Walk in cooler: Condenser not directly plumbed, draining into bucket. Floors needs resealing. Walls and ceiling seams minor separation and rusting.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - 0 pts - Light shield needed in main kitchen.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Employee health policy could not be located during inspection. CDI- PIC was able to locate policy at conclusion of inspection. All PIC's must ensure that employees understand their responsibility to report. It is vital that when management changes they are aware of procedures.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - No date marking observed on spinach, two soups, taboui, and lettuce. CDI- PIC was able to locate dates and dated product 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 - Black bean burgers were dated for freeze date but thaw date was not noticeable. CDI- PIC determined date was 4 days ago.

4-501.11 Maintain equipment in good repair. - 0 pts - Walk in cooler: Condenser not directly plumbed, draining into bucket. Floors needs resealing. Walls and ceiling seams minor separation and rusting.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Cleaning needed on white shelving and lower portion of freezer.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P - 0pts - Observed employee wash hands for less than 10 seconds total. CDI- Employee corrected and washed hands. Note: observed PIC and main food employee wash hands properly numerous of times.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf - No records maintained in establishment for batch washing. Verification required for records.

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 - 0 pts - Eggs salad was tightly covered and placed in walkin cooler reading 73F. CDI- Item was loosely vented.

3-307.11 Protect food from contamination sources not specifically noted by code. - 0 pts - Reach in freezer used for the establishment is located on the sales floor. Unit is unprotected from the block. Recommend to either place a lock on the unit or change its location.

4-501.11 Maintain equipment in good repair.- Repeat - Torn gasket in reach in unit doors. Replace.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - 0 pts - Washed cut carrots were going to be stored in the bag they came in unwashed. The original bag is not a clean surface and should not be reused for washed RTE foods even when rinsed. CDI- PIC rewashed vegetables and placed in clear plastic bags.

a 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Repeat - Several grab and go containers of soup were not properly dated. CDI- PIC stated that soup was prepared last Friday. Items dated. 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- Beans stored in walk in cooler dated 8/10 read 43F. CDI- Items discarded.

3-502.11 Obtain a Variance for specialized processes.-Pf - Repeat - An equipment variance for the two compartment sink has not been submitted. Submit application within 10 days to begin the process of approval. Verification is required. When using the two compartment sink a colander should be used to wash vegetables in a sink that is directly drained.

4-501.11 Maintain equipment in good repair.- Repeat - Shelving in reach in, upright freezer, and walk in cooler beginning to rust. // Repair gasket in reach in. // Assess leak in walk in cooler. Currently a hose is connected to the compressor and leads to a bucket. This form of repair is not sufficient. Compressor must be in good working condition without the hose connection. Discontinue this process and repair unit properly. Observed seams of walls in walk in cooler coming apart. Some areas are rusting.

5-501.17 Provide a covered waste bin in female restrooms. - 0 pts - A covered receptacle is needed in the shared restroom.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - 0 pts - Domestic two compartment sink is being used for handwashing and dumping/cleaning blenders. If this unit is being used for handwashing no other activities can take place. Hand sink shall no longer be used for dumping. CDI- PIC educated on hand sink usage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Pesto sauce (garlic and oil mix) read 51F. Sauce was removed from reach in at 9 am. CDI- Sauce placed in freezer for rapid cooling.

a 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - A container of pizza sauce and bean burgers were not properly dated when removed from freezer. One bag of spinach was not labeled in walk in cooler. CDI- PIC properly dated items. 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- One bag of kale labeled 4/27. CDI- Item was discarded.

3-502.11 Obtain a Variance for specialized processes.-Pf - 0 pts - An equipment variance for the two compartment sink was submitted to the state. An approval or disapproval letter has not been obtained. Verification is required. When using the two compartment sink a colander should be used to wash vegetables in a sink that is directly drained.

3-307.11 Miscellaneous Sources of Contamination - C - 0 pts - Establishment is using paper towels in lettuce and spinach bags and a damp cloth towel to cover burger rolls. Establishment should use food grade items when in direct contact with food.

4-501.11 Maintain equipment in good repair.- 0 pts - Shelving in reach in, upright freezer, and walk in cooler beginning to rust. Caulk along seams beginning to peel in walk in cooler. Assess repair/replace. // Assess leak in walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Cleaning needed in walk in cooler and in reach in unit.

6-502.12 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.- Walls: FRP behind hand sink needs to be sealed to wall. Cleaning needed on wall. Fan cover in walk in cooler needs cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed in the reach in cooler a pack of tofu hotdogs at 51F. CDI- Pack of hotdogs were voluntarily discarded by PIC. Observed lettuce, slaw and diced tomatoes stored on ice packs at temperatures above 45F (see temp chart above). Foods listed were prepared < 4 hours ago and placed in containers containing ice packs. EHS will discuss with PIC the option of placing TCS foods on TPHC or increasing the cold holding environment for the TCS foods by adding ice and water. EHS will leave a TPHC template with PIC. Verification required.

3-.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed in the reach in cooler a container of pizza sauce dated 11-29. CDI- Container of pizza sauce had been moved from the freezer and placed in the cooler for thawing. EHS determined pizza sauce was in the thawing state. PIC changed the date to reflect when container was moved to reach in cooler.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed in the small reach in cooler a carton of eggs stored above ready to drink juice mixes. CDI - PIC relocated carton of eggs.

3-304.12 Store in-use utensils in a clean, dry place. Observed two in-use utensils stored on surface that could promote contamination (dish towel). CDI- PIC relocated utensils to cutting board.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed linen used for covering hamburger/hotdog buns in need of replacing.

3-501.14 Cooling - P. Foods should follow cooling parameters (135F-70F within 2 hours and 69F to 45F or below in 4 hours). Observed potato soup cooled from since this 9am at 80F. CDI item discarded.

4-302.12 Food Temperature Measuring Devices - PF. Facility shall have a thin probe thermometer to temp thin masses. Observed thermometer that did not meet the rules. Verification required.

3-602.11 Food Labels - PF. Label information shall include: common name, list of ingredients in descending order, quantity of contents, name and place of distributer, name of allergens and source of major food allergen. Observed facility missing allergens on foods, and extended list of ingredients not listed on label but on a sheet attached to cooler where grab and go items located. Instructed facility to add all ingredients to the label as well as the food allergens. Verification required.

Hand wash sinks shall be accessible. Observed hand sink blocked by box of unwashed produce. Staff immediately moved.

Cold potentially hazardous/TCS foods shall be held at 45F or lower. Observed cabbage at 61 and lettuce at 59. Both were stored on ice packs. Advised staff to add ice packs to each side of the leafy greens to maintain approved cold hold temperature.

Staff agreed to relabel one chemical spray bottle where label had worn off.

'Foods packed in house for retail sale (such as egg salad, sandwiches, etc) shall be labeled with name of business, place of business, common name of food, ingredients in descending order, allergens, net weight. These labels shall adhere to rule 3-602.11. Handout left and discussed. Labels shall be in place before the next inspection.

Cutting surfaces shall be resurfaced or replaced if they can no longer be effectively cleaned. Observed cutting board deeply etched. Replace.

Clean the fan in the kitchen where debris has accumulated.