HONG KONG BAKERY

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at rear hand sink. PIC stated that the paper towels just ran out. Ensure that paper towels are provided at all hand sinks. -CDI- Paper towels placed at the hand sink by PIC.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled spray bottle of water. Ensure all working food containers are labeled. -CDI- PIC labeled bottle.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle of sugar resting directly a top the sugar. Ensure that scoop handles are not present in food.

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 cardboard being used as a shelf barrier in a stand up RIC. Ensure that all non-food contact surfaces are smooth and easily cleanable. -CDI- Cardboard removed,

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 employee food present over top of raw shell eggs for use in kitchen. Ensure that employee food is stored beneath food for the patron.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels present in the paper towel dispenser at the rear of the facility. -CDI- PIC provided paper towels. Ensure that paper towels are accessible at all times at hand sinks.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up of soil and residue present at the ice machine in the rear of the facility. Increase cleaning thoroughness and frequency at the ice machine.

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 cooked red bean and cooked taro with no date marking present on it in the RIC. Ensure that all cooked plant foods have date marking for the day of prep/cook. PIC stated that the red bean and taro were cooked 2 days prior. -CDI- PIC date marked to reflect proper day of cook/prep. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 in use baking equipment utensils sitting in a container of water that was room temperature. EHS coached PIC on proper techniques for holding in-use utensils and PIC understands that in use utensils can be held in running water, water that is 135F or above, or held as dry. -CDI- Utensils moved to 3-comp sink to be W/R/S.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed strainer with metal wiring peeling and fraying away from the thicker metal band. Ensure that if strainers metal begins to fray that they are properly repaired or replaced. -CDI- PIC voluntarily discarded metal strainer.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw food on the employee shelf above RTE foods. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed multiple bins and 1 bag of dry food products open and unprotected. CDI pic closed all containers

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use containers stored on a shelf unprotected. CDI PIC inverted containers.

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 cardboard being used on top of cutting boards in an effort to prolong the life of the cutting boards. EHS advised that cardboard can not be used because it is unclean and not nonabsorbent. CDI PIC removed cardboard from prep table.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottle of chlorine sanitizer testing around 10ppm concentration. CDI: PIC dumped out the sanitizer and refilled with chlorine sanitizer testing 100ppm concentration. REPEAT VIOLATION. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a scoop without a handle submerged in the rice, inside of the rice bag. CDI: PIC removed the scoop and took it to the 3-comp sink to be properly washed, rinsed, and sanitized. *Note: All other scoop handles were placed above the top of the non-TCS food items in the dry storage area.

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 soiled handles on reach-in coolers and bottom of reach-in cooler with food debris. Increase cleaning frequency.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw chicken and container of pooled eggs stored above ready-to-eat items (cheese and desserts) in reach-in units. CDI - PIC corrected storage order to prevent cross contamination. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed sanitizer with 0-10 ppm chlorine concentration. CDI - PIC refreshed sanitizer resulting in concentration of 50 ppm. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed water nesting inside blender. CDI - PIC removed blender to 3-compartment sink. -0-

4-501.11 Maintain equipment in good repair. Observed two standing reach-in refrigeration units with damaged gaskets. Replace. -0-

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 employee food located above food for consumer in reach in units. -0.5-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Did not observe a date mark on oat milk and cooked beans in the reach in cooler. PIC stated beans were cooked yesterday evening and oat milk was opened this Morning. CDI-Items were properly date marked. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoops with handles stored directly in baking powder and milk powder.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in use sanitizer bucket with zero ppm chlorine concentration. CDI-PIC emptied sanitizer bucket For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed tools stored above food ingredient containers on storage rack. -REPEAT VIOLATION-

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 employee food located above food for consumer in reach in units. -REPEAT VIOLATION-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed old health policy written agreement that did not include non typhoid Al salmonella as reportable illness. Repeat. CDI, updated health policy and information emailed to PIC. For more information on employee health policy, please visit: http://meck.co/FoodSafet -0

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 food employees eating from food preparation table.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed RTE cooked cakes handled with bare hands. CDI, cake voluntarily discarded. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed jewelry on wrists of food employees.

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed tools stored above food ingredient containers on storage rack.

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 employee food located above food for consumer in reach in units.

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 health policy without updated 6 illnesses. CDI emailed PIC updated policies.

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 facility without vomit/diarrhea plan. Emailed new information to PIC.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed facility place time on hotdog baked items once products cooled and not when immediately removed from oven. CDI time changed.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed facility connect hose to can wash to pre-rinse and rinse dishes before sanitizing. Facility stated they need the pressure to help wash dishes adequately. Suggest facility install pressure hose at 3 comp sink and cease use of Hose from can wash.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed half and half left stored on counter improperly cold holding above 41F. Per PIC, she last removed product from reach-in cooler around 1:30 PM. CDI-PIC voluntarily discarded product. EHS recommended using Time as Public Health Control (TPHC) for the half and half. PIC has a blank copy of TPHC procedures if she elects to use TPHC. REPEAT

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf EHS observed the following TPHC food items not marked with begin times: raw shelled eggs, hot dog bun, and BBQ pork buns. Each station is equipped with a dry erase board to mark begin times. CDI-PIC asked employees who stated the buns start times were 1:30 and the raw shelled eggs start time was 11:45. EHS allowed PIC to mark begin times, but explained in the future food may be required to be discarded.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed three bottles of residential roach spray stored in facility. Per PIC, they do not use because Super G provides pest control. EHS requested PIC to remove products from facility and she agreed to. CDI-Observed PIC remove bottles from facility. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three chemical bottles (degreaser and sanitizer) not labeled. CDI-PIC labeled each bottle. 7-201.11 Store toxic materials to avoid contamination. -P Observed a sanitizer bottle stored with food products and clean equipment. CDI-Bottle relocated to chemical storage area.

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 a container of shredded cheese cooling in reach-in cooler tightly covered. CDI- PIC immediately removed item and placed it in the freezer uncovered to quickly cool. EHS discussed proper cooling parameters and methods.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed multiple in-use utensils stored in water below 135F. EHS discussed in-use utensil storage methods. CDI-Utensils moved to 3-compartment sink to be cleaned and sanitized and new utensils stored on clean prep surface.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed cardboard used to line storage racks in multiple areas. Remove cardboard and only use materials that meet the above mentioned requirements.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed half and half cold holding above 41F. Observed half and half left on counter before placing in reach in cooler. PIC states container was opened at 9AM. CDI, moved to reach in to cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls wet stacked.

4-501.11 Maintain equipment in good repair. Observed warped and damaged gasket at bread proofer. Need replacement.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no back flow prevention device at mop sink. PIC states hosed is always connected. Verification Required.

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 rinse hands instead of washing for 15 seconds with soap. CDI, PIC instructed employee to wash hands correctly. Employee hands washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several soiled and greasy utensils stored as clean. CDI, items removed by PIC for washing.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in facility.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed baking Proofer with damaged gasket. Door not closing properly. Need repaired/replaced.

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

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee medication stored on prep table near blenders for smoothies. CDI: Medication relocated.

4-501.11 Maintain equipment in good repair. Observed that proofer leaks water when turned off at the end of the day. EHS suggests having a technician come out to see why it is leaking and ensure that it gets 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 tile floor around proofer has significant water damage. See #45.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed cooked meat and chicken not date marked. Observed milk not date marked that operator stated was opened yesterday afternoon. CDI, operator dated milk and voluntarily discarded cooked meat that was prepared on Sunday according to PIC.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some dry food ingredient containers not labeled by common name.

Observed some fly's inside prep area. 6-501.111 Keep the premises free of insects, rodents, and other pests.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth stored on food prep equipment.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in container collecting debris and soil.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Chlorine test kit provided on site had expiration date of 12/16. Vr to ensure proper test kit provided.

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

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 food employee use pre-rinse nozzle to rinse off hands, then employee dried them on wiping cloth. CDI - PIC instructed handwashing. Handwashing demonstrated today. -4- REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food prep taking place on sheet pan placed on top of trash bin. -1-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. -2-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed three open drinks stored over facility food in reach in . CDI - PIC moved drinks to bottom shelf and educated employees to cover them. -1-

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 food employee rinse hands for less than 10 seconds and turn off faucet without using a barrier before drying. CDI - PIC educated food employee and hands re-washed. -4- REPEAT

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed exposed dry good stored on shelf under reused cardboard. CDI - PIC educated food employees to keep lids on products when not in use. -0-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup to the lower left and right of internal ice tray. -0-

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on counters and prep surfaces. -.5-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed serving spoons in standing water at 79F. -0-

4-502.13 Single-use and single-service articles may not be reused. Observed cardboard trays reused as shelf liners. -0-

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash bin near rear handsink. -0-

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 ceiling tiles over hood system falling and being braced by a bucket and vertically places pieces of ceiling tiles. Observed missing ceiling tiles over hood. REPEAT -.5- 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 water buildup on ceiling over mixer.

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 baker using dry wiping cloth to clean hands between trays that are baking. CDI - PIC educated employee on where to wash hands. Hands were washed. -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed extensive buildup on the probe of the food thermometer. CDI - PIC cleaned and sanitized thermometer during inspection today. -1.5-

4-603.16 Rinsing Procedures - C A rinsing solution shall immediately follow a washing solution and immediately precede a sanitizing solution. Observed employee washing by hand in 3-comp setup. No rinsing or sanitizing solutions were being used to manually wash dishes. CDI - PIC instructed employee to fill all 3 compartments and use them with the proper contact times. 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash solution at 74F in use in the 3-comp sink. EHS looked at label, but manufacturer did not specify a lower temeprature. CDI - PIC refilled to correct temperature. -.5-

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 missing ceiling tiles in area near hood that was under construction. -0-

2-401.11 Cover and store employee drinks/food to prevent contamination of food or utensils. Observed employee food items being stored above bakery items in a reach in freezer and an employees lunch stored above dry storage goods at the dry storage racks.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility holding hot dog buns on TPHC in a bakery case. The TPHC board indicated the hot dog buns were to be discarded last night at 8PM. CDI- product discarded. Ensure foods on time are discarded if not sold within 4 hours.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed one bottle of cough syrup being stored on a prep. table. CDI- storage rearranged. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical spray bottle. CDI- bottle labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the facility.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils used for boba tea being stored in room temperature standing water.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed one employee cellular phone being stored on a food prep. table.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one uncovered employee beverage stored on a food prep. surface. Minor improvements made since last inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed several containers of pooled shell eggs stored over stored over ready-to-eat foods in a reach in cooler. CDI- storage rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 1 box of shell eggs being stored at room temperature without using TPHC and 4 trays of shell eggs that were previously stored at room temperature being placed back into a cooler (see chart). CDI- all items were placed on TPHC. Provided TPHC sheet to PIC and helped fill out today.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed boba tea tapioca balls being stored at room temperature and shell eggs being stored at room temperature without TPHC documentation. CDI- provided paperwork and helped PIC fill out today.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several food packages, boxes, containers stored on the floor throughout the facility.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 3 food employees without hair restraints on.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils used for making boba tea items being stored in room temperature water. Instructed PIC to keep utensils in water >135F or to install a 'dipping' well that has running water.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 3 employee beverages being stored on preparation tables where baked goods were being prepared. Beverages were relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 2 boxes of shell eggs being stored without temperature control while above 45F (see chart). PIC indicated the eggs must warm up before being used for baked goods. CDI- eggs were used immediately, issued TPHC sheet for eggs.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed dry good containers not labeled near the boba tea blenders.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2-3 flies in the facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed eggs, bags of flour, and a pot of red beans stored on the floor.

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed PIC state baking tables are cleaned every other day. CDI - PIC instructed to clean baking tables at least every 24 hours. -1.5-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility using time without a written procedure available. Sheet given to facility today. -1-

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans stored over and with cans that re not damaged. CDI - PIC moved these to a lower shelf for credit. -1-

4-501.11 Maintain equipment in good repair. Observed equipment renovation underway. Ensure all necessary permits and paperwork has been filed with the MCHD for permit rrequirements. -0-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing ceiling tiles and damaged floor near equipment. Repair. -1- REPEAT

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee food stored on prep table with packaging open. CDI - PIC moved item to employee area below prep table. REPEAT -2-

2-301.14 Wash hands after activities that contaminate them.-P Observed employee wiping hands on wet wiping cloth stored below prep table while preparing buns. CDI - PIC instructed employee to wash hands instead of wiping them on cloth. -1.5-

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 one pack of hot dogs opened that were older than one day without date marking. CDI - PIC date marked hot dogs. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats near 3-comp sink. Maintain and increase insect control methods. -0-

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed flour bins with lids open during inspection and heavy machines present, preventing closure. CDI - PIC closed lids. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on prep table at front and under prep table in the bakery. Keep in sanitizer solution between uses. -.5- 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed bucket with sanitizer solution and wiping clots present stored on the floor. Keep off floor.

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 rusty floor tiles near bakery, water-stained ceiling tiles and missing ceiling tiles. Replace all these items. -.5-

. 2-401.11 Eating, Drinking, or Using Tobacco - C All employee drinks should be covered and stored below prep surfaces, single serve items, or food. Observed open coffee mug on prep table where packaging pastries is done. Removed.

2-301.14 When to Wash - P Hands must be washed when arriving to work, when changing tasks or gloves, before doning gloves and frequently throughout work. Observed only handsink was completely dry and 3 employees were working. 2-301.12 Cleaning Procedure - P Hands must be washed with warm water, soap, and paper towels.Use towel or other effective method to turn off faucet. Observed employees attempt washing without soap for minimal times and turning off faucet with hands after handwash. Hands must be washed for at least 20 seconds.

6-301.11 Handwashing Cleanser, Availability - PF Provide soap at handsink at all times. Soap was not available as it had dropped in back of refrigerator. 6-301.12 Hand Drying Provision - PF Provide approved means to dry hands. No disposable towels or dryer. Soap and paper towels were provided.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Utensils must be stored clean to sight and touch. Observed many containers with sticker residue. Removal began.

3-302.12 Food Storage Containers Identified with Common Name of Food - C Label working containers of powers and spices.

2-402.11 Effectiveness-Hair Restraints - C Food service employees must wear hair restraints while working with food. Cap, visor, or hair net is acceptable. Gave instruction.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed serving utensils in standing water at room temperature. Gave instruction.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - Provide an area away from processes for eating and drinking. Employee walking through facility with coffee and setting cup on prep areas. 6-305.11 Designation-Dressing Areas and Lockers - C All employee food, utensils, or personal items shall be separated and labeled "Employee only". Gave instruction.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. Observed employees using bare hands to handle baked goods and decorating cakes. CDI by having employee wash hands and put on gloves.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. Observed non-food grade plastic bags being used to store various items in coolers and freezer. Verification required. Observed wet, dirty towel in contact with cake on speed rack. CDI. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncoverd speed rack with sheet trays of baked goods stored outside of bakery area where accessible to customers. CDI by moving into bakery space.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed soiled metal funnels used for cake decorating. CDI by placing at 3 compartment sink to be rewashed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. Obseved hot dogs in buns in hot holding cabinet 107-109F. CDI by reheating to 165F. Time as a public health control will be used for hot dogs if hot holding unit is incapable of maintaining proper temperatures. TPHC guidelines given to PIC.

7-204.11 Provide sanitizer at correct concentrations, diluting as required. Observed chlorine sanitizer in spray bottle more than 200ppm. CDI by diluting. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. Observed "residential use only" pesticide stored on shelf. CDI by instruction; PIC agreed not to use pesticide and to remove from facility.

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. Observed numerous items in large display cabinet for customer self-service without proper labeling. 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 large bins of sugar and flour unlabeled.

3-306.11 Protect food on display using shields, packaging, or other effective means. Observed a few unwrapped bakery items on sheet trays in customer self-service display case. CDI by packaging items.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet, dirty towels on table tops and surfaces.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no chlorine test strips available for use. Verification required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some general cleaning needed of non-food contact surfaces sush as outside of dry storage containers, shelving in refrigeration units and area around mixers.

6-501.11 Floors, walls, and ceilings shall be maintained in good repair. Observed several ceiling tiles removed due to leak in roof.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food items and possessions throughout.