JUST FRESH BAKERY AND CAFE

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee pick up item off the floor, handle soiled dishes then proceed to handle clean utensils and food items without washing hands. CDI: Food employee washed hands.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed box of corn with blue/green build up. CDI: Item was voluntarily discarded.

3-501.11 Stored frozen foods shall be maintained frozen. Observed pulled pork inside walk in freezer at 45F. Ambient air of walk in freezer was 41F during inspection. CDI: Pulled pork was 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 tomatoes cooling at a rate of 0.01F/min inside walk in cooler. Observed chicken cooling at a rate of 0.04F/min inside portion baggies inside walk in cooler. CDI: Tomatoes and chicken were placed in an ice bath to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed prep top unit with an ambient air temperature of 49F. Facility is using ice baths to hold items in prep top cold during lunch service. Observed walk in freezer with an ambient air temperature of 41F. REPAIR.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towel dispenser on malfunctioning at the beginning of inspection. CDI: PIC repaired dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed quinoa, cut lettuce, chicken salad and hummus in left side of prep top and cabbage in left side of prep unit above 41F. EHS observed ambient air temperature of 43F. EHS observed items on right side of prep unit at 41F or lower and an ambient air temperature of 39F. Items on left side of unit were moved to walk in cooler. Observed portioned salsa sitting on counter above 41F. Salsa was voluntarily discarded. VERIFICATION REQUIRED. Facility will be using ice baths until unit is repaired. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed fruit cups in grab n go case without dates. PIC stated fruit was cut yesterday. CDI: PIC dated fruit cups. Points not increased due to improvement from last inspection. 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 .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed labels on fruit cups and yogurt cup without address listed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on counter near hot well. Items were not in sanitizer.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink on the food prep table during active food preparations. Relocate the drink to prevent cross contamination. -0.5-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands and recontaminate them by turning off water supply without a barrier. Employee then transitioned into handling gloves for food prep. CDI - Employee coached and demonstrated proper hand washing practices. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed hashbrowns hot holding at 72 F in the steam well. CDI - PIC instructed food handler to reheat product > 165 F. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. - P. The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed the following expired foods being held for resale: Black beans, feta cheese, white american cheese and roasted corn. Prep date labels read at 10/27 and 10/30. CDI - Reviewed FIFO procedures with PIC and PIC voluntarily discarded all expired foods. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

REPEAT VIOLATION: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed high density of stacked portioned bags containing sliced chicken cooling at a 0-1 F degree change after 30 minutes on a speed rack next to the door in the walk-in cooler. Freshly baked muffins were placed directly underneath and also cooling at the same time. See temperature observation chart. CDI - PIC divided sliced chicken in to smaller batches on to two sheet pans and placed sheet pans further into the walk-in cooler. EHS observed temperatures begin to decrease towards < 41 F after 25 + minutes. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scooper used for peanut butter in container of water temping at 95 F behind the front counter. CDI - PIC removed utensil to be w/r/s. Discussed using single use utensils at front counter. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Facility currently has qt san test strips while using sink & surface sanitizer. PIC contacted Ecolab rep who delivered compatible sample test strips for sink & surface product during today’s inspection. PIC placed order for extra supply with ETA of Wednesday 11/12/25. -0.5- Verification is required.

5-205.15 Maintain a plumbing system in good repair. Observed water leak at 3-comp sink left fixture. Repair the leak. -0-

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed non-functional sandwich prep unit stored at back kitchen. Remove. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone and small speaker stored on the food prep table along side single service containers. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed a wiping cloth inside of hand sink behind front counter. CDI - Wiping cloth removed. -0-

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various TCS applicable foods cold holding > 41 F, see temperature chart. PIC revealed that several foods were cold holding since previous day and others prepared this morning. EHS also observed grab & go unit unable to maintain foods < 41 F. CDI - PIC voluntarily discarded several TCS foods due to being made yesterday. Remaining products from this morning were transferred to the walk-in cooler and left vented to cool down to < 41 F. PIC has submitted a work order for repairs to the malfunctioning unit. Verification visit is required. ***Facility has had two consecutive repeat violations with full points for non-compliance. Next repeat will implement a risk control plan.*** For more information, please visit: 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 24 hrs. - Pf. Observed opened package of lettuce and sliced chicken prepared yesterday with out date labels stored in the prep unit. CDI - PIC date marked items for compliance. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 high density of romaine lettuce cooling in a covered plastic container with 0 F degree change after > 15 minutes. CDI - PIC divided the food in to smaller batches and left their containers uncovered which resulted in a 2 F degree change after 15 minutes. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

REPEAT VIOLATION: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees working with food without hair coverings. Ensure all food employees have head coverings on. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken salad, pasta salad, and grilled chicken cold holding above 41F, see temperature chart. CDI- PIC voluntarily discarded chicken salad and pasta salad due to being made yesterday. Grilled chicken was made and portioned at 8:30am today, PIC was able to cool to 41F and 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed three employees working with food without head coverings. Ensure all employee have head coverings on. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal and plastic containers stacked together while wet on drying rack. CDI- PIC separated all drying dishes.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed metal shelving units with rust. Repair to make smooth and easily cleanable.

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 metal shelves above catch station prep unit with heavy buildup of dust. Clean.

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. Facility’s employee health policy does not outline the 6 FBIs and restriction and exclusion procedures. CDI - Discussed and written policy provided onsite. -0-

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS applicable foods cold holding > 41 F degrees inside prep units. Refer to temperature observation chart. From discussion with PIC, several were recently placed into units and others were cold held since previous day, according to their date labels. CDI - Products held overnight were voluntarily discarded, remaining products transferred to the walk-in cooler to cool down. -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed soup and pulled pork prepared yesterday with out date labels stored in the walk-in cooler. CDI - PIC date marked items for compliance. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two heavily scratched and scored green cutting boards in the facility. -0-

4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed ice build-up from walk in freezer condenser pipe. Keep clean. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta prepped the day before in the walk in cooler at 45F, TCS foods that were in the unit overnight at 45F, PIC stated that the unit was below 41F this morning, Observed ice build up on the condenser and the ambient air temperatures was measured at 46F. Observed salad prep top cooler with an Ambient air temperature of 44F. Temped hummus and chicken on the left side above 41F, The right side of the unit, TCS foods were temped below 41F. Inside the unit feta and goat cheese were temped at 45F. Facility has two additional prep top coolers, one upright reach in cooler and walk in freezer to relocate their TCS foods until these units are repaired. PIC has decided to close and called refrigeration repair. Facility may open back up once the Walk in cooler and the salad prep top cooler are repaired and maintaining 41F and below. Verification visit required within 3 days to ensure compliance. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed feta date marked 7/2 and goat cheese date marked 7/1, exceeding the 7 days. CDI - PIC discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed black beans date marked for 3/20, exceeding 7 days. CDI - PIC discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pasta and chicken salad cooling in a covered container. CDI - PIC uncovered the pasta salad and chicken salad. 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 chicken salad and slaw above 41F. Ambient air temp of unit 41F. When EHS arrived observed the door ajar on the prep top cooler, PIC closed and the temperature decreased to 41F. CDI - PIC voluntarily discarded the chicken salad and slaw. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

4-501.11 Maintain equipment in good repair. Observed ice build from walk in freezer condenser pipe, PIC stated that the pipe is not draining and has a call out for repair. This leak is not contaminating food.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the female restroom.

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 quinoa cooling in a deep pan. CDI - PIC decreased the amount and placed on sheet pans on speed rack. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.Observed all staff without hair restraints.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad prep unit WITH diced grill chicken, Avocado mash, mixed greens, grilled peppers, feta cheese, sliced and dice tomatoes above 41F . Prep unit was reading 49F PIC called service tech to come out to fix.CDI manager voluntarily threw out food and called service tech.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.Observed all staff without hair restraints.

4-501.11 Maintain equipment in good repair. Observed salad prep reach in and prep to at 55F, PIC called service tech and stated will come out today. Tech arrived during the inspection. Compliance visit to check the prep top cooler in next week to verify.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut romaine lettuce and shredded cheese cooling covered. CDI - Uncovered product. 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 .

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 the exterior under the soda nozzles accumulating residue. Clean and maintain.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at kitchen handsink. CDI - PIC provided paper towels

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 sliced chicken cooling covered. CDI - Uncovered product. 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 .

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no diarrheal and vomit procedures. Facility opened back up 2 months ago. CDI - Provided facility with the written procedures. For more information please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed vegetable slicer with some food debris on the plate. CDI -equipment taken to the warewashing sink. 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 . 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. When asked on frequency of cleaning of utensils at the smoothie area, PIC stated once a day. CDI- Explained to the PIC the frequencyFor 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 cooked chicken in walk in cooler and prep top cooler above 41F. Half n half at the front reach in cooler above 41F. Shrimp Salad above 41F in prep top cooler. Discussion with the PIC revealed that chicken was cooled the day before and then preportioned and then placed in a deep pan or directly in the prep top cooler for service that day. CDI - cooked chicken the in walk in cooler and the prep top coolers were discarded. One cooked chicken which was prepped today was allowed to cool in the walk in cooler. Half n half was discarded. Shrimp salad placed in walk in cooler. 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 .

3-501.18 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 tuna salad in the walk in cooler date marked for 9/21(expired). CDI - PIC voluntarily discardedFor 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut tomatoes, chicken salad cooling covered. CDI - Uncovered product and placed in the walk in freezer. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed a metal container of cooked chicken stored directly on top of a boxed raw chicken. CDI - PIC relocated the cooked chicken.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers not wearing effective hair restraints while prepping foods.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat items. CDI: Products rearranged. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed soup and macaroni on cooling cart that are cold holding. Cart is repeatedly taken in and out of refrigeration to add new items and product rose above 41F. CDI: Product rapidly cooled in walk in freezer to 41F by end of inspection. REPEAT VIOLATION Improvement from previous inspection as all equipment was properly functioning.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several items in prep top coolers with today’s date when they were prepared or sliced prior to today. CDI: Products properly date marked.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed coffee lids exposed at self serve area. REPEAT VIOLATION Previous violation corrected.

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 damaged/peeling up and exposing concrete throughout facility. Observed light fixtures over prep area where there was a leak and the covers are damaged. PIC stated that a work order has been put in for the light fixtures. REPEAT VIOLATION

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms stored over ready to eat items in walk in cooler. Observed unwashed berries stored over ready to eat items in walk in cooler. CDI: Items reorganized. REPEAT VIOLATION

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 sliced turkey and cut melon fruit cups cooling at a rate of 0F/min. CDI: Products relocated to walk in and uncovered for rapid cooling. REPEAT VIOLATION Some improvement from previous inspection as no product was hot food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed front grab and go cooler holding food items above 41F. Cooler air temp is 50F. CDI: Product made this morning was relocated to rapidly cool. Product from previous days was voluntarily discarded. Maintenance person called. Observed skim milk in caraf above 41F. CDI: EHS discussed placing product on TPHC with PIC. PIC agreed. TPHC form filled out during inspection. Caraf products placed on TPHC. Observed portioned dressings in prep top above 41F. CDI: Products rapidly cooled. EHS discussed putting these items on TPHC during rush time for lunch. PIC agreed. TPHC form filled out during inspection. REPEAT VIOLATION

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed fruit cups and ham cooling while tightly covered in reach ins. CDI: Products uncovered and relocated to the walk in. Observed many items cooling while tightly covered throughout facility including portioned products, sandwiches, salads, and diced chicken. Observed ham cooling in prep top cooler. CDI: EHS discussed proper cooling methods. REPEAT VIOLATION

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket with wet cloths and no visible sanitizer. CDI: Sanitizer bucket filled with sanitizer. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying dishes. CDI: Employee educated on proper air drying. Dishes separated for air drying.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed coffee cup lids stored directly next to coffee machine with coffee spatter on them. 4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines.Observed papertowel rolls stored under handsink drain line. CDI: papertowels relocated.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floors to be chipping/peeling up throughout facility. Some of the areas are missing sections as well. Observed baseboard peeling from wall under kitchen handsink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Upon arrival observed blue berry and yogurt in front handsink. CDI: Handsink cleaned and employees educated by PIC on where to wash hands.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed strawberries over prepared salad in reach in. Observed unwashed berries and grapes over ready to eat food in walk in. CDI: Items relocated.

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 macaroni and cheese cooling in walk in from yesterday at 48F in the middle and 43F on the edges. CDI: Product voluntarily discarded. 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 wrap sandwiches cooling in walk in cooler at rates of 0F/min. CDI: Items vented and cooling rate achieved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items above 41F and 45F (salsa, pimiento cheese, chicken salad) in prep top cooler. CDI: Products relocated to walk in cooler for rapid cooling. Observed all temped items above 41F in sliding door grab and go cooler. CDI: Prodcuts relocated to walk in cooler for rapid cooling. REPEAT VIOLATION

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed soy milk from 3/6 in reach in and quinoa that was cooked yesterday with today's date. CDI: soy milk voluntarily discarded. Quinoa properly dated. All other items in facility properly date marked.

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 tomatoes cooling in prep top cooler. CDI: Product relocated to walk in for proper cooling. Observed wrap sandwiches cooling in tightly closed clam shell containers. CDI: Products vented. Observed macaroni and cheese cooling in walk in in deep container while covered. CDI: Product voluntarily discarded. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed prep top cooler holding foods above 41F. VERIFICATION REQUIRED

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of oils and vinegar with no labels.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth stored under coffee machine. CDI: Cloth moved to sanitizer bucket. Observed wet cloths stored in quat sanitizer below 200ppm. CDI: Sanitizer bucket refilled to proper concentration.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink at counter out of paper towels. CDI-new roll put in.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed heavy build-up on all tea nozzles and tea dispenser port. CDI-sent to dishmachine

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed both prep top coolers and 2 grab n go coolers not holding TCS food below 45F. CDI-TCS foods above 45F disposed of voluntarilly. See above chart. Verification Required

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1 bottle of blue liquid not labeled in mop sink area. CDI-bottle labeled as window cleaner.

4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy - PF Observed broken thermometers or no thermometer in several coolers. Provide properly calibrated thermometers in all coolers. Verification Required

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Obsevred W/R/S cutting board air dried on towel on floor. Do not put clean items on floor.

4-602.13 Nonfood Contact Surfaces - C Observed oven needs cleaning of burnt on food debris.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Observed sanitizer 0ppm in bucket. CDI-remade 200ppm

2-402.11 Effectiveness-Hair Restraints - C: Observed employees not wearing hair restraints at beginning of inspection. CDI-during inspection

3-304.14 Wiping Cloths, Use Limitation - C: Keep wet wipe cloths stored in sanitizer buckets when not in use.

3-304.12 In-Use Utensils, Between-Use Storage - C: Discontinue storing lid for prep table on the floor. Keep 6 inches off the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up on shelving in walk in cooler.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor paint peeling in areas. Observed debris build up in corners of floors.

No points deducted: Observed an uncovered employee drink on the counter top at the coffee area. CDI- discarded. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.

Repeat: -Observed chopped chicken at 50F, spring mix at 52F, boiled eggs at 50F: on the line. CDI- Placed in the walkin cooler to drop temp immediately. -Observed lettuce at 60F & 53F, and sliced tomato at 51F: make unit by the warmer. CDI- Items stacked high past the cool line- top items removed and discarded. -Observed the grab & go salads at 50F in the lobby display case (made today). CDI- Opened and placed in the walkin cooler. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed employees preparing foods without hair nets. Per Chris, the PIC, he thought that managers do not have to wear hair restraints. CDI- Informed the PIC that anyone preparing foods must wear hair restraints. Restraints placed on. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.

Observed several wet cloths on the counters. CDI- Informed the PIC that all wet towels must be stored in sanitizer. Towels placed in buckets. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

No Points Deducted: Observed pans stacked wet. CDI- Rearranged. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

No Points Deducted: Observed one set of racks in the walkin cooler with buildup. Clean. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Chris Watson present during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed individual butter held at 50F. Containers read "keep refrigerated." CDI-Butter placed in walk in. Butter came on delivery truck around 8:30am.

3-501.15 Cooling Methods - PF: Observed container of tuna (made today) cooling in walk in cooler covered. Observed lettuce and mixed salad stored in prep unit to cool after being stocked. Temperatures were 48-49F. CDI-tuna vented 45F, salad mix and lettuce placed in walk in cooler to reach proper temperature. Lunch starts at 11am. Items cooling for 1.5 hours. REPEAT.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in and storage area with rust and chipping paint.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor paint damaged/peeling in areas. Repair.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink to left of smoothie station needs batteries in papertowel dispenser. CDI: Papertowel dispenser unlocked. PIC sent employee to purchase batteries.

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 metal pan with soup in it in the walk in cooling down. Soup was cooling at proper rate, however it would be best to ensure heat is able to escape the container. Lid removed for more rapid cooling. REPEAT VIOLATION

4-602.13 Nonfood Contact Surfaces - C Observed ceiling tiles above oven with grease build up.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap in handwashing sink in men's restroom. Restroom is serviced and supplied by building, not food facility. Maintenance contacted during inspection and soap provided by end of inspection.

• 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed diced chicken cooling in walk in cooler at a rate of .14F per minute in step one of cooling process. In step one, food should cool at .5F per minute. CDI: Chicken was relocated to walk in freezer for proper cooling. Cooling rate of .6F per minute was achieved.

w3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed smoothie items holding above 45F. Cooler was turned off. CDI: All products moved to walk in for rapid cooling. Cooler turned on and covered so that it can get cold before items are placed back in it. Observed some items in large line cooler holding above 45F. CDI: Items rapidly cooled. REPEAT VIOLATION VERIFICATION REQUIRED

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed diced chicken cooling in shallow contianer in walk in cooler on bottom shelf. Air flow was blocked, causing food to cool to slowly. CDI: Food relocated to freezer to cool faster. REPEAT VIOLATION

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed pasta dishes to not declare wheat as an allergen. PIC advised to review all grab and go labels to ensure compliance with the aforementioned rule. REPEAT VIOLATION VERIFICATION REQUIRED

4-501.11 Maintain equipment in good repair. Observed white part on lid to be peeling on flip top coolers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed catering/prep line in back with food not holding at 45F or less. CDI: Items all relocated to walk in cooler. Cooler was not set up to allow for proper cold holding. PIC advised to ensure there are no gaps between pans, in order to ensure the cooler is working efficiently.

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 several items cooling while tightly wrapped in reach in prep coolers. Observed cooked onions cooling in top of prep cooler. Observed pasta cooling in covered, plastic bus tub in walk in. CDI: All items relocated to walk in cooler, left vented, for proper cooling. REPEAT VIOLATION

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed "chocolate chip walnut cookie" with no allergen information for nuts. Nuts also not listed in ingredients list. CDI: Cookies removed from self serve. VERIFICATION REQUIRED

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked pans over 3-comp sink. CDI: Pans separated and pyramid stacked for proper air drying.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed several sleeves of cups and other single service items stored under handsink drain line and under soda machine drain lines. CDI: All items relocated during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pasta cooling in too great of volume in plastice bus tub cooling rate=0 CDI moved to single layer on sheet tray and cooling rate of 1.0 achieved.

4-501.11 Maintain equipment in good repair. Observed one torn gasket on prep unit 2. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on prep units 1 and 2 in need of resurfacing or replacement.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employee wash hands and recontaminate by turning faucet off with bare hands. CDI corrected by instruction. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed quinoa salad , pea salad , and pasta salads in front display at 50 degrees CDI took to cooler and reached 43 degrees by end of inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing plates for customers without hair restraints. CDI hair restraint put on. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. -0 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed pasta cooled in deep plastic bin. CDI pasta separated into smaller portions. Observed mushrooms, green peppers and onions cooling in prep top. CDI items moved to freezer to cool faster.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed both thin probe thermometers in facility not in working order. Verification required.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on prep surface and under cutting board.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food comingled with food for the facility.

2-301.14 Wash hands after activities that contaminate them.-P. Observed employee wash hands and turn off faucet without barrier. CDI hands rewashed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soda nozzles soiled with black debris. CDI items cleaned. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ice machine and few utensils are soiled with debris. CDi items cleaned on site.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P. Observed red pepper soup and broccoli and cheddar soup below 135F after 2 hours. CDI items discarded and reheating restarted with fresh batch.

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 pepperoni not dated. Artichoke dip and pimento cheese, that comes from East blvd location, dated for a month then 4-7 days. CDI dates changed. 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 salami held past 7 days. CDI item 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 sliced chicken tighly covered in cooler. CDI item uncovered. Repeat.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wet cloths stored on the counters.

3-501.14 Cooling - P. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P. Observed mozzabella salad, balsamic chicken salads, ceasar salads, and chef salads that were prepared in the morning at 48F and above. CDI items discarded.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed TCS foods in prep top at 48F and above. Get prep unit serviced or turn down unit. Verification required to check on prep top.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. 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 pimento cheese and artichoke dip in facility marked for 30 days and prepped last friday. CDI items discarded.

3-501.15 Cooling Methods - PF. 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 pieces in cooler tighlly wrapped and covered in cooler. CDI item unwrapped.

2-301.14 When to Wash - P. Employees shall wash hands before donning gloves. Observed employees take off soiled gloves and put on clean ones without handwashing. CDI employee washed hands before handwashing.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. PHF/RTE foods shall be kept at 45F-41F or below. Observed spinach in prep cooler at 49F and salad in outdoor cooler at 50F. Items placed in walk in for cooling.

3-602.11 Food Labels - PF. Food labels must include net weight, common name, ingredients, allergens, and location of distributer. Food packaged in establishment and is easily accessible to consumers shall have food labels. Observed ham and swiss sandwich, Cajun chicken wrap, egg salad sandwich, balsamic chicken pasta, cucumber dough pasta, and green pea salad, chicken breast, resolution salad and raspberry fields salad without food labels. Observed Mandarin salad, spinach salad, southwestern pasta, Fanita, veggie wrap, and Godfather, ginger vin salad, garden and side garden salad, geek salad, blue cobb, roast beef and cheddar wrap, turkey sandwich, and NY club wrap without allergens listed on food labels. Verification required. Repeat.

3-304.14 Wiping Cloths, Use Limitation - C. Wet wiping cloths shall be kept in a chemical sanitizer in between uses. Observed wet wiping cloth on prep counter.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Observed 30 day date marking on pimento cheese which contains ingredients which need to be date marked. Currently marked for 30 days. Only 7 day date marking is allowed. Also, items such as pasta salad from previous days were not date marked. Return visit required.

7-102.11 Common Name-Working Containers. Observed a chemical bottle filled with chemical was not labeled.

3-602.11 Food Labels.. Food labels must include all items required by the rules. Currently the name of the item and incomplete list of ingredients. No quanity, allergens, ect. All stores with grab and go must have these items labeled. Return visit in 10 days to check progress.