EDIBLE ARRANGEMENTS

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager present at the facility at the time of the inspection. Ensure that there is a CFPM present at the facility at all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup of debris and residue present on the internal portion of the ice machine. Ensure that internal portion of the ice machine is clean and maintained as clean.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed all TCS fruits cut from yesterday with no date marking on them. EHS explained that all fruits held over night shall have proper date marking to establish day of initial prep. EHS explained that facility must ensure proper date marking is maintained. -CDI- PIC back dated the fruits to reflect proper date marking. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P- Observed squirt bottle of QUAT Sanitizer testing at over 500PPM. -CDI- Sanitizer bottle was dumped. PIC and EHS discussed about proper concentrations, and also discussed the manufacturers instructions to achieve proper FCS sanitizing levels. (1 Oz Sanitizer per gallon of water)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints worn by the food employees present in the facility. Ensure that hair restraints are worn by food employees working with food or food contact surfaces. -CDI- Food employees placed on hair restraints.

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 is chocolate pieces container resting directly a top the food. Ensure that scoop handles are not in direct contact with the food.

4-501.11 Maintain equipment in good repair. Observed non-functioning paper towel dispenser at the hand sink in the rear of the facility. Ensure that the paper towel dispenser is properly working. Observed paper towels right next to the sink so there was still a means to dry hands. 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 shelving liners present in the facility. All shelf liners must be smooth and easily cleanable. Remove cardboard and replace with materials that are smooth and easily cleanable. Observed metal wiring shelving adjacent to the rear hand sink with a build up of rust. Ensure that this is repaired or replaced.

5-205.15 Maintain a plumbing system in good repair. Observed left faucet and faucet controls at prep sink not working. Ensure that this is repaired to properly function. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager at the facility at the time of the inspection. Ensure that there is a CFPM at the facility at all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed hand sink at the front of the facility with no soap dispenser or bottle present. PIC stated that soap dispenser was on the wall, and another food employee must have removed it. -CDI- PIC found the soap dispenser and placed the soap dispenser back to the sink for use. Ensure that hand sinks are maintained with soap.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed 3 spray bottles of sanitizer (QUAT) throughout the facility. PIC stated that the sanitizer bottles are used to wipe down prep surfaces and food contact surfaces. The bottles had pure concentrated QUAT inside and were reading above the measurable levels on both the PICs and EHSs test strips. -CDI- EHS coached PIC that sanitizers must be diluted when used on food contact surfaces. EHS and PIC looked at the proper ratios of sanitizer to water on the bottle of QUAT sanitizer. PIC diluted the bottles so that they were reading at 300 PPM. Ensure that test strips are used to determine the proper sanitizer concentrations. 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 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup of soil present in the Ice machine. Ensure that the ice machine is cleaned at a frequency to preclude the build up of soil. -REPEAT-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed 2 bottles of unlabeled QUAT sanitizer present in the facility. Ensure that all working bottles of sanitizer are labeled. -CDI- PIC labeled the 2 unlabeled sanitizer bottles.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no hair restraint while working in the kitchen. Ensure that food employees are wearing hair restraints in the kitchen. -CDI- Food employee placed a hair restraint on upon EHS arrival.

5-205.15 Maintain a plumbing system in good repair. Observed the hot water faucet controls on the vegetable wash sink not working and the left faucet of the vegetable wash sink not working. Ensure that the faucet and faucet controls are working properly.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee on staff that was a certified food protection manager. Ensure that there is a certified food protection manager on staff at all times. -REPEAT- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup of gray, white, and black biofilm in the ice machine at the front of the facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sliced and skewered melons and cantaloupes that were cut yesterday at 52F Food employee stated that sliced and skewered melons and cantaloupes were not in the cooling process. -CDI- Food employee voluntarily discarded out of temperature melon and cantaloupe. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed chemical sanitizer next to 3-Comp sink with no labeling on it. -CDI- Food employee labeled sanitizer bottle.

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 unopened unvented container of half cantaloupe cooling at a rate of 0 after 32 minutes. -CDI- Food employee moved in RIF to rapidly 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 .

4-601.11(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 dust and biofilm buildup on the walls, shelving, and fixtures of the WIC. Observed rust on shelving near 3-comp sink. Ensure clean frequency and thoroughness is performed to preclude residue buildup.

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 soap dispenser at front counter hand sink not attached to the wall, and is designed to be upright to properly dispense soap. Repair soap dispenser.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during time of the inspection. EHS observed that the ServSafe certification of their part-time food employee (who was not present) placed on the wall by the front counter handsink is expired. REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed a food employee properly wash hands at the handsink next to the 3-compartment sink, and close the faucets with their bare hands. CDI: EHS educated the food employee and food employee re-washed her hands and closed the faucets with a paper towel to prevent re-contaminating her hands.

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 stacks of single-serve platter container lids that were stored right-side-up on the bottom shelf of the dry goods rack, without any kind of protective barrier. CDI: PIC inverted all single-serve articles to prevent contamination.

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 buildup of dust on the fan vent inside the WIC. Observed soiled gaskets in the deli fliptop lowboy and 2-door lowboy freezer. Increase cleaning frequency.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed insufficient hot water temps at the facility (see temp chart). EHS spoke with the owner on the phone, to where the owner stated that they have had issues with their hot water (sometimes it is cold, sometimes it is scalding hot) and also stated that they tend to get hot water towards the end of the day. EHS explained to the PIC that per the Food Code, the facility must have sufficient hot water throughout all hours of the operation. Owner also stated that they had their plumber come out to look at their hot water issues, to where he stated it is not the water heater that is causing the problem, but the actual faucet at the 3-compartment sink. Owner stated that the plumber ordered the part to replace the faucet but it's been 6 months of waiting for it to arrive, due to delays in the shipment. *Note: Facility does not have a stove top or enough hot plates to boil large amounts of water. VERIFICATION REQUIRED to ensure that the facility has enough hot water to safely be able to wash, rinse, and sanitize their multi-use utensils and equipment.

5-205.15 Maintain a plumbing system in good repair. Observed a large lexan container stored on the floor underneath the "wash" basin at the 3-compartment sink, catching the water from water leak at two different spots. Contact professional to have water leaks repaired. REPEAT VIOLATION.

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 the soap dispenser at the front counter handsink not attached to the wall, and is designed to where it has to be standing upright for it to actually dispense the soap. Repair soap dispenser.

6-303.11 Provide required lighting intensity. Observed one lightbulb out on the WIC. Replace with new lightbulb.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety.

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black biofilm build-up inside of ice machine located behind front counter. Increase cleaning frequency. -0-

4-202.11 Multiuse 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 damaged rubber spatula stored with other utensils on shelving unit. CDI - Utensil removed. REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed 1 of 2 paper towel dispensers not working properly and not dispensing towels properly. Replacement dispenser verified to be in the facility, however, it is unable to supply the paper towels currently used due to different dimensional conditions. Paper towels were made accessible during inspection. Remove and install new equipment. -0.5-

REPEAT VIOLATION: 5-205.15 Maintain a plumbing system in good repair. Observed large plastic bucket being used to catch slow water leak at plumbing line under 3-compartment sink. Repair. -1-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee turn faucet off with their bare hands after hand washing then proceed to handle clean single-service gloves. CDI - Employee educated and rehashed hands. -2-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed employee dump waste water from red bucket into hand washing sink. CDI - Employee advised to use the sink for hand washing only and sink thoroughly cleaned. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P. Observed two (TCS applicable) edible arrangement orders cold holding between 44-46 F degrees inside front end reach-in unit. According to PIC, items had been placed into the unit prior to EHS arrival. CDI - Items transferred to the walk-in cooler. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed recently cut cantaloupe and honeydew cooling in covered containers inside of the walk-in cooler as well as customer orders cooling in their packing inside of the front end reach-in unit. Refer to temperature observation chart. According to PIC and staff present, all items had been recently assembled and brought into their respective units. CDI - Items inside of the front reach-in transferred to the walk-in cooler and all items partially uncovered to facilitate heat transfer. EHS observed temperatures begin to decrease after 20 minutes. -0.5-

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 handles for chocolate chips and ice stored directly on top of contents inside of product containers/ice machine. CDI - Handles repositioned upwards for compliance. -0-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed numerous overstocked single service edible arrangement boxes for the holidays stored directly on the floor of the front lobby. CDI - PIC removed items from floor on to portable shelving unit. -0.5-

4-501.11 Maintain equipment in good repair. Observed 1 of 2 paper towel dispensers not working properly and not dispensing towels properly. Replacement dispenser verified to be in the facility, however, it is unable to supply the paper towels currently used due to different dimensional conditions. Paper towels were made accessible during inspection. Remove and install new equipment. -0-

REPEAT: 5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. - Pf. Observed inadequate hot water temperatures at 3-compartment sink (89-98 F) and all hand washing stations (51-64 F). All utensils observed to be visibly clean to sight and touch during today’s inspection. Facility currently utilizing a tankless State Premier water heater (inaccessible due to above height installation). PIC has contacted owner to request repair services to tankless equipment. ***If facility is unable to maintain food contact services visibly clean to sight and touch and/or if hot water is no longer available, establishment must voluntarily close until compliance is met. Verification will be made by no later than 2/26/24 to assess compliance. -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed a red bucket being used to catch slow water leak at plumbing line under 3-compartment (sanitizer) basin. Repair. -0-

4-202.11 Multiuse 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 2x rubber spatulas crumbling stored on hanging utensil unit above 3-compartment sink. CDI - PIC removed utensils. -0-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. - Pf. Observed inadequate hot water temperatures at 3-compartment and 3x hand washing stations. CDI - Hot water levels adjusted and met with compliance of 120 F (3-comp) and 100 F (hand washing sinks) by end of today’s inspection. -0-

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 paper towel dispenser left of 3-compartment sink not capable of supplying paper towels. Keep in good repair. -1-

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 employee food co-mingling and stored above retail foods inside of upright reach-in unit. CDI - PIC relocated personal food to designated area. -0-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed overstocked boxes of single service items for the holidays stored on the kitchen floor. 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 paper towel dispenser in bathroom and paper towel dispenser at front counter not capable of supplying paper towels. Keep in good repair.

5-202.12 Provide at least 100F water at handsinks. Observed water at handsinks only reaching 62F. Work order placed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed bleach sanitizer at 3-comp and spray bottle at 0ppm. CDI: education provided; sanitizer remade to proper concentration.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date on containers of cantaloupe and honeydew melons inside reach-in cooler. CDI: properly dated with today’s date; PIC stated that melons were made today but last for 2 days.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on counter while not in use.

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 overstocked boxes of single service items for the holidays stored on the kitchen floor.

4-501.11 Maintain equipment in good repair. Observed both paper towels dispensers not working properly and not dispensing towels properly. Work order placed.

2-101.11 (A) PIC shall be present during all hours of operation. -PF - Observed employee state person in charge not present upon arrival. CDI by instruction. 2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Operator not able to answer questions related to food safety, employee health and operation. CDI by instruction. Repeat. 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed child enter kitchen / food preparation area. CDI by instruction.

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. PIC did not have ANSI accredited certified food protection manager certification.

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 not fully able to demonstrate effective employee health policy followed or reportable symptoms. CDI updated employee health agreement emailed to establishment. Observed 2 employees not knowledgeable about reportable symptoms and illnesses or demonstrate effective health policy followed. CDI by instruction.

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 old county vomiting and diarrhea poster posted. CDI, updated vomiting and diarrhea cleanup poster and State procedures emailed to establishment.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed personal food stored on food preparation table.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with their bare hands after hand washing then proceed to handle clean single-service gloves. CDI, employee rehashed hands.

6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Observed no soap provided at hand washing sign near smoothie station. CDI, soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no towels provided. CDI, towels provided.

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 wrist of food prep employee.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed strawberries removed from commercial packaging and wiped with towel before preparation. CDI, strawberries relocated to wash at 3 compartment sink.

2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -PIC not certified, not able to answer questions. CDI by instruction.

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 not able to demonstrate that they had ANSI accredited certified food protection manager certification. CDI by instruction.

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 not fully able to demonstrate effective employee health policy followed or reportable symptoms. CDI updated employee health agreement emailed to establishment.

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 vomiting and diahrrea cleanup procedures. CDI, sample procedure handout emailed to PIC.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed employee not washing hands when changing tasks such as relocating garbage can before proceeding to food preparation. CDI by instruction.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap at front handwashing sink. CDI, soap supplied. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels at front handwashing sink. CDI, towels supplied.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed single-service gloves used to relocate garbage can then same gloves used to handle clean equipment and handle wiping cloth then handle clean equipment. CDI by instruction.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed recently cut melon cooling in tightly covered containers. At 2:34 melon cooling in walk in cooler was at 57 and 54 degrees F. At 3:04 melon was at 54 and 51 degrees F. Cooling calculation indicated method not effective to meet cooling parameters. CDI, covered partially removed to facilitate heat transfer.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present with valid CFPM certification. 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 Cut cantaloupe and watermelon, cut 24 hours prior, observed without date marking. CDI. Dated by PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Exterior of equipment and handles on fridges observed with food accumulation. Clean non-food contact surfaces more frequently.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food and beverages stored with service food in reach-in cooler without labeling to designate as personal.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present with valid CFPM certification. Repeat violation. Repeat violation.

2-301.14 Wash hands after activities that contaminate them. -P Employee observed drinking from personal beverage then returning to food prep without washing hands prior. Another employee observed donning new gloves without washing hands prior. CDI. Hand washed and education provided.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Top of frozen yogurt machine observed inside handsink. CDI. Moved.

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 Household RAID observed in kitchen. CDI. Thrown away by owner. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Multiple spray bottles of degreaser and water observed without labeling. 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 Cut melon such as honeydew and cantaloupe observed cooled for less than 30 minutes before being wrapped tightly in plastic for an order to 43F. CDI. Put in freezer to blast chill unwrapped. Repeat violation.

2-102.12 Certified Food Protection Manager - C No one present at time of inspection with CFPM Serv Safe/ANSI certificate. At least one CFPM must be present at all times of operation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut melon and whipped cream at smoothie station observed above 41F. CDI. Foods 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 Melon being cooled in walk-in cooler with lid on plastic container. CDI. Melon loosely covered. Repeat violation.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Soiled wiping cloths observed on counter.

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 kale cooling in flip top unit. CDI - PIC implemented using walk in to cool kale and using food thermometer to ensure food is cold prio to placing in cold holding units. -.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed heavy buildup on the inside of the ice cream machine. CDI-The machine is going to be properly washed, rinsed, and sanitized.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several containers of food product stored on the ground in the walk in cooler. CDI-All items were placed onto the shelving units.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watch on arm of food employee throughout the inspection. -.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed food trays for arrangements stored on shelf that is less than two inches off the floor. -.5-

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have managers ANSI food safety certification.

7-201.11 Store toxic materials to avoid contamination. -P Observed 2 canisters of stainless steel polish stored above single-use fruit arrangement wrappers. CDI- canisters were relocated.

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 being stored on a container of cold water in the flip top cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed 2 white 'kale' bags located in the walk in cooler with debris on them. Improvements made to cleaning of non-food contact surfaces.

4-501.11 Maintain equipment in good repair. Observed 2 torn gaskets on a under-counter reach in cooler.

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 hot water dispensing out of the faucet at a maximum of 108F. VR within 10 days.

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

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

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probed thermometer at facility. VERIFICATION REQUIRED WITHIN 10 DAYS.

| 4-501.11 Maintain equipment in good repair. Observed damaged gasket to right door of the reach in freezer. Have repaired.

5-205.15 Maintain a plumbing system in good repair. Observed produce 3-compartment sink leaking water in multiple places. Needs repair. A plumber has been scheduled to come out and repair the unit.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed only analog large probe thermometers.

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. Utensils are being stored in cold water with handles out and held on make table at approved temperature.

4-501.11 Maintain equipment in good repair. Observed torn gasket on reachin freezer.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat at marginally 200 ppm. Refresh sanitizer as needed.

3-304.12 In-Use Utensils, Between-Use Storage - Keep ice scoop handle out of ice.