GREAT HARVEST BREAD COMPANY

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC stated during inspection that they never received any training on employee health prior to employment. PIC stated they were hired in May. PIC was knowledgeable of food borne illnesses and when to report due to being serv safe certified and exhibited good knowledge during inspection. EHS observed guidance posters pinned by the back office provided from the county, as well as the county’s employee health agreement form. EHS advised that facility begins utilizing these tools as part of a training system to educate staff prior to employment on food borne illnesses and symptoms. CDI - EHS provided PIC with new employee health agreement and will follow up with VR for test strips. (0) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.17 (B)(2) The day or date marked by the FOOD ESTABLISHMENT may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on FOOD safety. Pf. EHS observed three containers of commercial pesto held beyond manufacturer date. EHS observed one bottle dated to be used by MAY, and the remaining two containers were labeled to be used by AUG 19th. EHS provided education to PIC. CDI - PIC voluntarily discarded all pesto. (1.5)

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. EHS observed spray bottles unlabeled in the kitchen containing a clear liquid. PIC stated one bottle is vinegar and the other bottles are water. EHS advised to identify these liquids by labeling spray bottles. CDI - PIC labeled all bottles. (0)

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. EHS observed fly traps by three compartment sink and above can wash soiled with dead insects. EHS advised to remove traps once insects begin to accumulate. CDI - PIC removed traps. (0)

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf EHS observed no test strips available during inspection. Facility will need to obtain strips for quaternary sanitizer solution. Facility utilizes tabs for sanitizer. PIC was able to properly explain the process and will notify management for strips. 10-day VR required. REPEAT. (1)

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. EHS observed wall trimming to hand sink by warewashing station coming off of wall,exposing interior of wall and creating an area that is not easily cleanable. EHS observed hole in wall under hand sink by warewashing station. Cover hole to prevent entry of pests and to prevent contamination. REPEAT. (1)

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf EHS observed no hand towels by hand sink in warewashing area. PIC stated paper towels will be arriving this afternoon with the truck order but are currently out. Facility is down to one roll of paper towels which has been used to stock front hand sink. EHS will return within 10 days to observe compliance. (1)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed back surface of blade and deli slicer soiled with food debris. EHS observed all other pans, dishes, and equipment clean to sight and touch. CDI - PIC removed slicer to be wash, rinsed, and sanitized. (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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf EHS observed no test kit available for testing concentration of sanitizer. PIC stated that should arrive with truck order this afternoon. EHS will return within 10 days to observe compliance. (0.5)

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. EHS observed shelving above three compartment sink soiled with dust and debris. This shelving is used to store clean dishes. EHS observed gaskets to WIC and 2-door RI freezer accumulating black residue. Increase cleaning frequency to avoid accumulation. REPEAT. (1)

5-205.15 Maintain a plumbing system in good repair. EHS observed water pressure to hand sink by ware washing station inadequate to properly wash hands. Water runs in thin streams out of faucet with no pressure. EHS advised to have plumbing system checked at hand sink. EHS will follow up when return visit is made for other VR’s. (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. EHS observed wall trimming to hand sink by warewashing station coming off of wall, exposing interior of wall and creating an area that is not easily cleanable. EHS observed hole in wall under hand sink by warewashing station. Cover hole to prevent entry of pests and to prevent contamination. REPEAT. (1)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site at beginning of inspection. GM showed up mid way through inspection and is certified. PIC stated they are working on certifying others. REPEAT. (1) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce and sliced turkey in make unit above 41F (see temp chart). CDI - items were voluntarily discarded. REPEAT. (3) 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 .

6-202.13 Properly locate mechanical insect control devices. Observed numerous pest control devices being stored over prep tables and next to utensils. Re-locate to avoid potential contamination. (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 WIC gasket accumulating a large amount of black residue. Increase cleaning frequency to avoid accumulation. REPEAT. (1)

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in unisex employee restroom. Please provide. (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 hole in the wall underneath hand sink by three compartment sink. Observed rubber baseboard under hand sink coming off the wall. Repair. REPEAT. (0.5)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection manager on duty. A Certified Food Protection Manager must be present during all hours of operation. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade soiled with food debris/residue. -CDI- The can opener was placed in the 3 compartment sink to be washed and sanitized. Due to this being the only soiled food contact surface, no points taken. (0 pts) 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 , 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 unsalted butter being stored on a dry storage shelf at room temperature. All TCS food items must be held at 41F or below. -CDI- Unsalted butter was voluntarily discarded. REPEAT*** (1.5 pts) 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small amount of fruit flies in the can wash area during inspection. Service facility for pests. (0 pts)

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 heavily soiled gasket on WIC door. Increase cleaning frequency. (0.5 pts)

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed slight damage on 2 floor tiles by the 3 compartment sink. Repair the necessary tiles. 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 slight damage to the base tile next to the hand sink by the WIC. Repair damaged base tile.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not have ANSI accredited certified food protection manager certification. Repeat. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed shredded chz and pesto in WIC both at 47F. After further discussion with PIC it was determined that foods were held in WIC more than four hours. CDI foods were voluntarily discarded. EHS observed ambient air temperature of WIC at 40F. PIC manually changed temperature of WIC to 35F. -1.5 Points 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 EHS observed house made mayo, made with garlic and oil pesto with a prep date of 6/28/24. CDI PIC voluntarily discarded mayo. -1.5 Points For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. EHS observed rusted shelving throughout facility. EHS recommends replacing shelving.

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. - PIC not able to demonstrate knowledge and answer correctly to inspectors questions. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not have ANSI accredited certified food protection manager certification. Repeat. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - PIC not able to locate bodily fluid cleanup procedures. CDI, sample procedures emailed. Repeat. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no hand soap or towels provided at back handwashing sink near ware washing sink. CDI, soap and towels provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed quat sanitizer testing 50ppm at 3 compartment sink. CDI, sanitizer tablets added to ensure required concentration. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cheese held at 43 degrees F. Ambient air temperature of walk in at 42 degrees F. CDI, thermostat adjusted and observed cheese and items maintaining below 41 degrees F after a few minutes. 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 .

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no serve safe certification on site during inspection. - 1 -

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomit/diarrheal plans during inspection. CDI - EHS emailed PIC copy of plans. - REPEAT - 0.5 -

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back hand sink blocked by speed rack. CDI - Speed rack removed and access restored. - 0 -

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 power bars missing allergens on label. Allergens needed in label: wheat, sesame, peanuts, and treenuts. Observed whole grain, low carb bread with tofu as an ingredient without allergen notation. Allergen needed in label: Soy. Observed Cinnamon Chip bread containing milk without allergen labeled. Allergen needed in label: Milk. Observed cinnamon raisin bread without ingredients or allergens on label. Label as needed with requirements listed above. A VR will occur no later than November 6th to ensure all labels have been corrected. - 1 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present in back of house near 3 comp sink. Small flies observed landing on clean equipment in drying station. Contact pest control for treatment. - REPEAT - 2 -

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 container stored inside brown sugar in dry storage. CDI - Container removed. - 0 -

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 Establishment does not have vomit/diarrheal event clean up policy. CDI - Establishment e-mailed sample policy. 0 pts.

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. Employee coffee cup and half eaten pastry observed sitting on microwave. Employees must only eat in separate areas away from food preparation areas. Employee drinks must be stored on a low shelf or separate area.

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 Sanitizer solution at 3-compartment sink measured less than 150 ppm on test strip. Quat sanitizers shall be 150-400 ppm. CDI - Tablet added to solution and it measured 200 ppm. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Cut tomatoes, feta cheese, shredded cheese, and pepperoni in walk-in cooler measured 44-45F. Air temperature of walk-in cooler was 43F. All TCS foods in walk-in cooler discarded. VR - Verification required within 3 days that establishment has repaired walk-in cooler to hold TCS foods at 41F or less.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Bottle of degreaser unlabeled. All toxic chemicals must be labelled. CDI - PIC labelled bottle. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. Large amount of fruit flies in 3-compartment sink area. Fruit flies landing on clean utensils throughout area. Contact pest control for solutions to abate fruit flies.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee wearing watch and bracelets on wrists while handling bread. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gaskets present on walk-in cooler door and upright freezer doors. Replace torn gaskets. // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Plastic event table being used as prep table beside sandwich cooler. Replace with NSF prep table. 0 pts.

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. Shelves in walk-in cooler and clean utensil shelves need to be cleaned. 0 pts.

5-205.15 Maintain a plumbing system in good repair. 3-compartment sink water can only be turned on with pliers. Repair 3-compartment sink. 0 pts.

5-501.17 Provide a covered waste bin in female restrooms. Trash can with lid needed in restroom. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee purse and keys observed on back prep table. Do not store personal items where food is prepared. 0 pts.

6-301.12 Hand Drying Provision - PF - No paper towels present at back hand washing sink. Hand washing sinks shall be supplied with accessible paper towels. CDI - Dispenser refilled.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Sanitizer solution at 3-compartment sink measured less than 150 ppm on test strip. Solution was being used to sanitize dishes. Quat sanitizers shall be 150-400 ppm. CDI - Quat tablets added to solution and after they dissolved the solution measured 200 ppm.

3-304.14 Wiping Cloths, Use Limitation - C - 1 wet wiping cloth observed on clean utensil shelf. Wet wiping cloths must be stored in sanitizer solution when in between uses. 0 pts.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Gasket torn on walk-in cooler door. Equipment shall be maintained in good repair. 0 pts.

4-602.13 Nonfood Contact Surfaces - C - Gaskets to upright freezer and walk-in cooler have mold buildup on them. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

6-501.110 Using Dressing Rooms and Lockers - C - Repeat - Employee cell phone on cutting board. Store employee personal items in a locker or separate area away from where food is prepared.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rag in handsink. CDI - Rag removed from handsink. Handsinks for handwashing only. - 1 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies near 3 comp sink and mop sinks. - 0 -

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 backflow prevention device at mop sink. Bell missing from top. VR required by 2/22/2021. - 1 -

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in employee restroom. - 0 -

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Obsreved employee drink co-mingled with facility equipment. CDI - Drink moved. - 0 -

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no PIC on duty without a ANSI accredited food certification.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticky debris on plastic and metal containers and bowls with greasy film. CDI items moved to 3 comp sink.

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 bread and power bars that were set up in the front for grab and go and no information on the labels. Verification required.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no quat strips in house. Verification required.

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 caulking by 3 comp sink soiled with debris and ventilation in walk in soiled with debris.

2-101.11 PIC shall be present during all hours of operation. -PF 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. REPEAT. Observed no certified food protection manager present during inspection.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed food employees unfamiliar with the employee health policy, and could not locate the health policy poster that's posted on wall of office space. CDI - Discussed the health policy with the owner. Health policy poster given. All employees must be familiar with the health policy.

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 wash hands and turn off faucet with bare hands. CDI - Discussed proper handwashing procedure with food employee. Employee rewashed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed all TCS foods in WIC maintaining temperatures of 42F-48F. See chart above. Ambient air temperature of WIC is 42F. CDI - All items voluntarily discarded except for opened cream cheese (48F), which was taken to freezer for quick cooling. VR to be done on WIC by 3/4/20.

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 dated 2/13 and opened hummus dated 2/1. CDI - Items voluntarily discarded.

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. REPEAT. Observed scoops with handles submerged in flour and wheat flour. Keep handles up.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coats stored on top of bags of dry goods.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager during inspection.

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 an employee touch two loafs of bread with bare hands. Ready to eat food cannot be contacted with bare hands. CDI- Bread discarded. EHS discussed issue with employee.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the back handsink behind three compartment sink. Soap must be available at all handsinks at all times. CDI- Soap placed at handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the prep top cooler is not cold holding TCS foods at 41F or below. See temperature chart. The ambient air temperature of the cooler is 48F. Ensure all TCS foods in cold holding are maintained at 41F or below. TCS food items discarded today as they had been in the cooler since yesterday. Do not hold TCS foods in this cooler until they can be held at 41F or below. VR- A verification visit will be made to 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 scoop handles submerged in food product in containers of flour, sugar, etc. throughout facility. Keep the handle above and not touching the food. Repeat violation.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Cleaning needed on the fan and shelves in the walk in cooler. Dust has accumulated on the fan. Food debris/residue is accumulating on the shelves. Increase cleaning frequency.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee working on cash register with gloves on. Employee then used same gloves to take a baked good out of the display case. Gloves must be removed, hands washed, and new gloves donned after working on register if food is going to be handled. CDI- PIC directed employee to wash hands. EHS had conversation with PIC about importance of when to wash and glove use.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the large mixing bowels used for bread are not being properly sanitized. Through conversation with PIC and staff it was determined large mixing bowels are only washed in place and never sanitized. Baking equipment should be washed, rinsed, and sanitized at least once every 24 hours.

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 opened deli ham in the walk in cooler dated 10/29. When opened, deli ham only has a 4 day shelf life if held between 41F - 45F or a 7 day shelf life if held at 41F or below. CDI- Ham was voluntarily discarded. 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed two containers of deli ham in the prep cooler dated 11/7 and 11/8. Both containers of sliced ham came from the ham in walk in cooler dated 10/29. The date the ham was opened should follow any ham placed into a smaller container. Not the date that container was prepared to place in the prep cooler. CDI- Both containers of ham voluntarily discarded as they had expired the time/temperature window.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of sanitizer with no label. CDI- Bottle properly 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 Observed chicken salad prepared this morning in prep top cooler holding at 55F. Employee stated chicken salad had just been prepared and placed directly in prep top cooler. The top of a prep cooler is designed for holding temperatures and will not cool food down. CDI- Chicken salad placed in walk in cooler for rapid cooling.

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 handles of scoops submerged in food product in two large containers. Handles must stay above food to avoid contamination. CDI- Scoop handles removed from food products. REPEAT VIOLATION.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no PIC with no food protection manager certification.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with food residue on the back side of blade from the night before. CDI: Slicer scheduled for warewashing.

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 two containers of bulk dry goods with scoop handles stored down into product.

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

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 back handsink adjacent to three compartment sink with caulking in poor repair, causing sink to pull loose from wall.

5-202.12 Provide at least 100F water at handsinks. -Pf - Observed hand sink at 3 compartment sink reading 69-97F. Water did not consistently remain hot and would drop dramatically. Assess hot water at hand sink. All others are in good working condition. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed debris in hand sink at three compartment sink. Ensure nothing is being dumped in sink..

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - 0pts - Observed establishment preparing breads with pepperoni and cheddar cheese. When asked what the process of this product was it was stated that it is maintain at room temperature. To ensure safety (as product is a TCS, RTE and heat treated) product must be maintained on time or at temperature. PIC agreed to maintain item on time. Time forms provided and shall be completed by return visit. Further discussion needed for the following breads: Gorgonzola crumbles Mozzarella cubes Cheddar garlic

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0 pts - Observed tuna salad reading 48F. CDI- Discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed garlic butter (1/26) and hummus (1/24) out of date compliance. CDI- Discarded. 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 turkey and mozzarella cheese not labeled. CDI -Properly labeled. Date marking shall occur on all TCS, RTE foods immediately at opening or preparing time. Product may be dated for 7 days with date of preparation counting as day one if it is maintained at 41F or below (EX. 02/03/17-02/09/17).. Product may be dated for 4 days with date of preparation counting as day 1 if maintained at 42-45F (EX. 02/03/17-02/06/17). Facility is currently purchasing whole cooked chicken from another establishment and transporting it on site for chicken salad. Process must be assessed for proper temperature control, ensure that chicken is dated the date it is purchased by establishment (if cooked that day or previously), and properly cooled down. Monitor product actively.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - 0 pts - Observed green buckets for soapy water used for sanitizer. Label buckets with sanitizer. CDI- Labeled.

4-501.12 Cutting Surfaces - 0 pts - Resurface the cutting boards. Observed dark cuts in the cutting board.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed vents in walk in, interior components of reach in, and racks in walk in unit soiled with debris.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee go in and out of the walk with gloves and return to food prep. CDI hands washed gloves changed.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Thermometers shall be cleaned before use and before storage. Observed thermometer that was stored with food debris. CDI thermometer cleaned.

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 sliced turkey that came from a deli counter. Instructed facility to use that deli more today and discard the rest. Deli meat from deli counter does not give date it was originally opened only day it was sliced. CDI Instructed facility to only by prepackaged turkey meat moving foward to be able to keep up with shelf life.

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 turkey pre-portioned covered in a plastic container. CDI container uncovered and placed in reach in freezer for a quick chill.

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 no labels for key lime pie for grab and go in front reach in unit. Verification required.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths on countertops and not in a sanitizer bucket.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed vents in walk in, reach in doors, and racks in walk in unit soiled with debris.