EDIBLE

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 food debris in low reach-in cooler under microwave. Recommend more frequent and thorough cleaning.

-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 worn and peeling flooring in several places in kitchen area.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor pink and black build up on interior of ice machine. Ensure more frequent cleaning. Per PIC ice machine is left on year round however ice is only used for smoothies.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler working on orders with no hair restraint.

4-501.11 Maintain equipment in good repair. Observed walk in cooler door gasket loose and torn. 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 flooring throughout facility peeling in several areas. 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 minor dust build up on AC vents and adjacent ceiling tiles.

*REPEAT* 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Ice Machine with Pink and black build up.

4-501.11 Maintain equipment in good repair. *Observed - Gasket tearing from WIC door. Repair or replace.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed -Pink and Black residue build up inside of ice machine.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - *Observed - Test Kit without expiration date, not giving an accurate reading of sanitizer concentration. Facilities test kit concentration read 10ppm, whereas, EHS's test kit read 300ppm. Establishment shall provide test kit that can give accurate concentration reading. A verification visit will be conducted within 10 days to verify establishment has a test kit that can accurately measure sanitizer concentration.

*REPEAT* 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 - Debris build up on gaskets of low RIC.

4-501.11 Maintain equipment in good repair. PIC stated that walk in cooler was not functioning properly this morning, they removed and discarded all the cut fruit in the unit. PIC contact repair and they had just left an hour before I conducted this inspection. CDI - The walk in cooler is coming down in temperature. Explained to the PIC that until the unit reaches 41F or below to not store any cut fruit in the unit. Facility has several refrigeration units and utilize those until the walk in cooler in properly functioning. PIC provided receipt from refrigeration repair.

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 gaskets and interior of the low reach in unit in need of cleaning, minor buildup. REPEAT

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 areas of shelving in walk in cooler in need of cleaning. Observed gaskets on low reach in unit in need of cleaning, minor buildup.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed fruit cutter with dry fruit residues on them. PIC stated they cut fruits, and usually it last for the whole day, and the cutter gets clean at the end of the day. If during the day more fruits cutting needed, the cutter may get clean or may not in between depends on the clean look. CDI- cutter took apart to be cleaned and sanitized. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink/black residue line along the cover/wall of the ice machine. Need cleaning. -1.5 pts-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of edible arrangement containers stored directly on the floor. -0 pts-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed few wet stacking on plastic containers underneath the prep table right across 3 compartments sink. Suggest to put the containers face downward so it won't collect dust -0 pts-

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 single use cups, bags and containers on the floor in the dry goods area.

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 vomit kit/plan/poster. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed 0PPM sanitizer in the 3-comp sink. They were not actively washing dishes but they were in the process of starting. CDI-PIC was not sure which test strips were needed (they have quite a few test strip types) EHS showed how QAC strips are needed and how to test. Sanitizer was 300PPM by the end of inspection. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning, had pink build-up on it.

4-501.11 Maintain equipment in good repair. Observed freezer door handle cracked.

4-702.11 Before Use After Cleaning - P Observed dishes being done, food employee placed dishes in the sanitizer and set to the side. EHS observed no sanitizer in the 3-comp. CDI-PIC added bleach, tested it, it was 50PPM and resanitized dishes. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food employees with no hair net.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use items on the floor, to go boxes, bags etc. These items were in boxes.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cut cantaloupe in WIC at 43 F. PIC stated it was cut yesterday and was cooling overnight. CDI - Cantaloupe was voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut melons cooling in large covered plastic containers. CDI- PIC removed lids from containers to allow cold air to flow around food.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed food establishment did not have a thin probe thermometer. Verification Required.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed food establishment using Lexx liquid sanitizer, the food establishment did not have test strips that would work with this sanitizer. Sanitizer concentrations could not be determined. EHS suggested using a QUAT sanitizer which they did have test strips for until the PIC could obtain the appropriate Lexx test strips. Verification Required.

6-301.14 Post a handwash sign at each handsink. Observed hand washing sink infront area with no handwashing sign. CDI. Gave PIC one to be posted.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees in the prep area working with food and had no hair restrain. Needs to have hair restrain when working with food in the prep area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single use items stored on the floor. CDI. PIC removed to a designated area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in micro wave at the prep area. Needs to be cleaned.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a wet rag in the handsink by the three compartment sink. CDI- PIC removed towel from handsink.