GREAT HARVEST BREAD CO.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on site during inspection. REPEAT 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 -Observed no paper towels at either handsink in kitchen. -CDI- Paper towels were provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed unsalted butter, sliced turkey, chicken salad, and provolone cheese above 41F in WIC. Observed ambient temperature of WIC above 41F at start of inspection (44F). -PIC voluntarily discarded turkey, chicken salad, and provolone. PIC stated butter was just prepped/moved to cooler this morning. -PIC stated WIC has been fluctuating in temperature recently, and a food delivery was just made this morning. During inspection, the temperature of the WIC was turned down to 35F and EHS observed ambient temperature of cooler drop to 37F. EHS recommends facility contact cooler technician to check on cooler and conduct preventative maintenance. EHS will follow-up to ensure WIC continues to properly cold hold TCS foods at or below 41F. -3 day verification visit required.- 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . -Observed no thin-probe thermometer on premises to check food temperature. Obtain thermometer. -10 day verification visit required.-

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 floor tiles in front of large oven. Replace tiles or repair flooring so that floors are smooth, easily cleanable, and non-absorbent. -REPEAT-

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed eggs and buttermilk stored directly on the floor in the WIC. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P -Observed muffins and other baked goods on counter, exposed to customers, without a protective shield. -CDI- PIC moved muffins behind display case.

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 multiple handles for scoops submerged within the food (flour, sugar, etc). Remove handles from food.

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 floor tiles in front of large oven. -REPEAT- No point escalation due to improvement in flooring, walls, and ceilings since past inspection.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. PIC must have active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.11 Maintain equipment in good repair. Replace torn gasket present on walk-in cooler door. REPEAT

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Establishment has quat sanitizer test strips, but has packets of chlorine sanitizer. VR - Verification required within 10 days that establishment has proper test strips.

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. Clean bottom of upright freezer and other nonfood contact surfaces in kitchen, such as shelves and exteriors of equipment. REPEAT

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. Floor tile missing underneath prep sink. Wall damage in dry storage area. REPEAT // 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. Clean walls throughout and dust buildup on ceiling tiles and around ceiling vents. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present during inspection with active food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI 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

6-501.111 Keep the premises free of insects, rodents, and other pests. Moth observed in kitchen and centipede observed at 3-compartment sink. Maintain premises free of pests.

4-501.11 Maintain equipment in good repair. Gasket on door of walk-in cooler is torn and needs to be replaced. 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. Clean shelves in walk-in cooler. 0 pts.

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. Clean floors underneath equipment. Clean wall near sandwich cooler. Clean ceiling tiles. REPEAT // 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. Replace missing floor tile underneath prep sink. Repair wall damage behind dry ingredient shelves. // 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. Vacuum cleaner air drying with clean dishes. Store maintenance equipment separately from food-contact equipment and utensils.

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 certified food protection manager on site during inspection. - REPEAT - 1 -

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

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 cracked and missing tiles throughout prep area and facility. Observed peeling paint on walls. Need repair. 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 build up on the floors especially around prep unit. Observed splash on the walls near the prep unit. More frequent cleaning required.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored on large wooden prep table behind bread rack.

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 certified food protection manager on site during inspection. - REPEAT - 1 -

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored on prep top where bread packaging was taking place. CDI - Drink removed. - 0.5 -

2-301.14 When to Wash (P). Observed food employee handle personal beverage with gloved hands, and then move to package bread without changing gloves or washing hands. CDI - Discussion with employee had. Hands were washed and gloves were changed. - 0 -

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 . Observed cheddar biscuits stored in room temp display case. Biscuits were placed on TPHC for 6 hour approval. TPHC form filled out during inspection. Facility placed biscuits out between 10/11 and are closed by 4. - 1.5 -

3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed power bar packaged on premises for customer self service without major allergens labeled. Power bars contain: nut butter, tree nuts, sesame, and wheat. A verification visit will be made no later than 10/9/2022 to ensure labels have been corrected. - 1 -

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 handle of scoop stored inside of brown sugar in brown sugar bin. CDI - Scoop removed. - 0 -

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed cutting board stored behind prep sink faucet in contact with wall. Remove and store where it is not exposed to contamination. - 0 -

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 present in facility during inspection. - REPEAT - 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 and diarrheal plan available in facility during inspection. CDI - PIC was emailed 2017 food code information. - 0 -

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed tomatoes stored over RTE products in walk in cooler. CDI - Storage order rearranged. - 0 -

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed no accessible thermometer during inspection. CDI - Thin probed thermometer was provided by end of inspection. - REPEAT - 1 -

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed containers of millet and other food items stored on floor in back storage room. Maintain items at least 6 inches off of floor. - 0 - 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 can stored comingled with facility food items. CDI - Can moved to dry storage to be returned. - 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. Observed wall damage to back wall behind storage shelves. - 0 -

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site until completion of walk through. REPEAT VIOLATION

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no working thermometer on site. VERIFICATION REQUIRED

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 major food allergens listed on cinnamon chip scone or oatmeal cookie mixes. Observed incomplete ingredients list on cinnamon chip scone mix. PIC stated that facility recently got a new printer and it appears the formatting of the labels did not transfer accurately. VERIFICATION REQUIRED

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies in the office area. No food storage is in this area. PIC stated that facility has recently changed pest companies. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed gasket on walk in cooler is damaged. PIC stated that one has been ordered.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed walk in cooler gasket with black build up. REPEAT VIOLATION Improvement from previous inspection as facility itself is clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open door on one dumpster. Facilities are shared.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler holding food above 41F. CDI: All TCS items in cooler were voluntarily discarded. Product disposition form was filled out. Facility is permitted to continue selling bread that is being brought from the Piper Glen store only.

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 sweet potatoes from 10/20 and pumpkin from 10/18. CDI: Product voluntarily discarded.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility walk in cooler is not holding food at proper temperatures. Walk in cooler is an integral part of facility operations and must be repaired before food preparation can resume. VERIFICATION REQUIRED

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some fruit flies in back kitchen area of facility. EHS advised PIC to increase pest control.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some dust accumulation on various surfaces. Ensure more frequent cleaning of equipment. Observed walk in cooler gasket with black build up. REPEAT VIOLATION Overall improvement has been made from previous inspection.

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 some water stained ceiling tiles and some floor damage throughout.

6-301.12 Hand Drying Provision - PF Front prep hand sink was missing paper towels. CDI- Paper towel was missing at front prep hand sink. - 1 point.

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 used container of pesto, ham and pepper jack not labeled inside of the walk in cooler. CDI- Pesto was voluntarily discarded and other food items were back dated. REPEAT - 3 points.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sugar containers being stored in direct contact with the floor near the prep sink in back prep area. - 1 point.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Replace damaged 1 door freezer unit. Ensure that all equipment is in good working repair. 0 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove sticky buildup from interior of 1 door freezer unit. Remove flour buildup from storage racks, floors, walls and other external areas in need of cleaning. 0 points.

5-205.15 (B) System maintained in good repair - C Repair damaged faucets located at coffee prep sink. Sink leaks during use. All plumbing is to be in good working repair. 0 points. *General Comment: Observed grade card posted in place not easily visible by patrons. Grade card was repositioned during the inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink next to sandwich prep area with heavy accumulation of food debris. CDI: Employees educated on using handsink only for handwashing. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink next to sandwich prep area. VERIFICATION REQUIRED

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed provolone cheese with pink microbial growth. CDI: Provolone voluntarily discarded. Observed buttermilk with green microbial growth around spout of jug. CDI: Buttermilk voluntarily discarded.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer that was used to slice turkey yesterday with food on the equipment. PIC stated that it had not been cleaned since yesterday when the turkey was sliced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey sliced yesterday holding at 43F in reach in cooler. CDI: Product voluntarily discarded. Observed facility offers pepperoni and cheese breads for sale on various days of the week. Facility must maintain product at 41F or below, hold on TPHC, or provide documentation that it is not TCS. CDI: Bread was already set aside for donation and was not to be sold in the facility. Bread was voluntarily discarded. Owner later let PIC know that product is to held for 4 hours only and then discarded. TPHC form sent along with inspection today. REPEAT VIOLATION Improvement from previous inspection as only one item in unit was out of temperature.

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 Hummus with date of 9/1/19. Observed ham with date mark of 9/27. CDI: Products voluntarily discarded. Observed turkey with date mark of 9/28. CDI: Turkey properly dated for yesterday, when it was cut. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on turkey in reach in part of prep top. Observed no date mark on turkey chub in walk in. CDI: Turkey properly dated.

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 ingredients, address, or allergens listed on label for in-house made granola. CDI: Labels created and placed on granola during inspection.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed one dead cockroach on floor under cart with slicer. PIC stated they have a routine pest control program and the company was here a few days ago.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food build up on inside of prep top cooler and along rails.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpsters. Observed lids smashed in on cardboard dumpster. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plugs on both dumpsters.

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 heavy dust accumulation behind oven. Observed overall build up on floors, along baseboards, and some walls throughout facility.

6-301.14 Post a handwash sign at each handsink. Observed no handwash signage in either of front of hosue restrooms.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed thermometer probe and several scoops stored as clean with visible food residue on them. CDI: All soiled utensils were remvoed and sent to be properly cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in flip top sandwich unit holding between 51F and 57F. All TCS foods were made today around 11 and were immediately relcoated to the walk in unit for proper cooling to 41F. PIC called maintenance during inspection. VERIFICATION REQUIRED within 10 days to determine compliance.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in sandwich prep unit.

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 several scoops with handles stored down into bulk dry product. CDI: Scoop storage corrected.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed QAC test strips compromised with water and no longer functional. PIC is to order new strips. VERIFICATION REQUIRED within 10 days to determine compliance.

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 freshly sliced tomatoes cooling in a flip top unit rated for holding in closed containers. CDI: Tomatoes vented and placed into walk in unit for rapid cooling.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer stored as clean with debris beneath blade. CDI: Slicer scheduled to be cleaned during inspection.

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 sliced ham with a date of 06/07 in flip top and an entire unlabelled ham chub in walk in unit. Observed unlabelled cream cheese and whole milk from yesterday and Monday in walk in. CDI: Milk and cream cheese labelled for 06/18 and 06/20 respectively and ham products were voluntarily discarded. REPEAT.

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 freshly washed lettuce sitting in sink at beginning of inspection. PIC stated that lettuce would be placed directly into flip top. CDI: EHS instructed PIC to use walk in to cool lettuce before it is placed into fliptop holding unit.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one unlabelled salt and pepper shaker at flip top.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups overstacked at coffee service area, causing lip contact surface to be exposed to potential contamination from air.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in warewashing area, as well as gasket of walk in unit in need of cleaning to remove buildup.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed meat slicer stored clean with minor food debris build up left on it. CDI- PIC removed the slicer from service and attempted to clean it during the inspection.

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 REPEAT- Observed ham dated for 10/7. EHS has observed a great improvement with date marking at this facility. All other TCS foods were within the time/temp window. CDI- PIC voulintariliy discarded the item.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- REPEAT- Observed an employee, with a beard, handeling RTE foods and clean utensils without wearing a beard guard.

5-501.17 Provide a covered waste bin in female restrooms.-REPEAT- Observed employee and guest female restroom without a covered waste bin.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.- Observed unnecessary litter in the dumpster area. Facility has been in contact with property manager.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -REPEAT- Observed floor damage near can wash and 3-comp sink.

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 milk and hummus opened yesterday, according to PIC, not baring date labels. CDI- PIC was able to back date item. 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 canned tomatoes dated for 2/27. Also observed compound butter dated for 2/14. Both items voluntarily discarded by PIC. REPEAT 3pts

6-501.111 Keep the premises free of insects, rodents, and other pests. 0pts- Observed a few fruit flies near the three comp sink area. Contact a certified pest management provider to fix the issue.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 0pts- Observed employee prepping a sandwich and bread without wearing a beard guard. Ensure all employee wear proper hair restraints when in food prep.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. 0pts- Observed a couple container covers, holding dry goods, near the flip top unit in need of cleaning do to food debris build up. Also observed some dusty shelving in need of cleaning.

5-501.17 Provide a covered waste bin in female restrooms. 0pts- Observed no covered waste bin in the woman's restroom or employee shared restroom.

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. 0.5pts- Observed wall separating prep sink and hand wash sink in need of repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 0pts- Observed employee lunch being stored with retail food in the walk in cooler. PIC was informed to make a separate area labeled employee items only in the walk in.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer being used at less than 200 ppm QAC when questioned employee stated they use 5 sanitizer tablets to mix sanitizer . CDI Mixed new sanitizer with 9 sanitizer tablets and prope QAC concentration achieved.

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 date marked for 08-30-16 between 41-45 degrees should only be held 4 days in this temperature range. CDI product discarded.

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 key lime pie portioned and packaged on site for customer self service with no product labeling. 10 day verification required.