PANERA BREAD #922

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Stack of Metal container wet nested. *CDI - PIC placed items into 3 compartment sink to be washed, rinsed and sanitized.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - No Sink & Surface test strips available during time of inspection. PIC stated they used the last one this morning. A verification visit will be conducted within 10 days to ensure establishment is in possession of Sink & Surface Test Strips.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf- *Observed - No written TPHC procedures available onsite. *CDI - EHS provided written TPHC procedures that PIC filled out onsite. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- *Observed - Half & Half and Milk held on TPHC past their 4 hour TPHC limit with Time labeled 9:08 discard time. *CDI - PIC had employee change out dairy products starting new TPHC 4 Hour hold.

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 - Dry food debris build up at bottom of Standing 2 Door RIF.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Lid to dumpster caved in and dumpster doors left open.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - A couple plastic containers wet stacked stored clean on clean dish rack. *CDI - PIC pyramid stacked items to allow for proper air drying.

5-202.11 (B) A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. *Observed - Back kitchen Handsink in need of re-caulking to reseal handsink to wall and make it easily cleanable. *REPEAT* 5-205.15 Maintain a plumbing system in good repair. *Observed - Small Leak at dish machine pre-rinse.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- *Observed - Caramelized Onions above 41F. Items labeled with 8:13AM as prep time. PIC stated employee must not have placed item into WIC to be cooled before storing item in Sandwich 2 CH Drawers. *CDI - PIC voluntarily discarded items. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 - Caramelized onions above 41F with a label stating item was prepped at 8:13AM. Item located in sandwich 2 CH Drawers. PIC stated they do not usage make tables to cool products to below 41F only WIC. Employee must have done it by accident. *CDI - PIC voluntarily discarded item. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- *Observed - Commercially packaged pre-cooked steak thawing under running water. Water at 77F. *CDI - PIC removed item from water thawing and placed it into WIC to be cooled as it has already thawed.

*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 - Gaskets to WICs with heavy build up. Improvement from previous inspection points deducted remain the same.

5-205.15 Maintain a plumbing system in good repair. *Observed - Small leak at faucet to Dish machine Pre-Rinse.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple food items recorded above 41F (overstacked, see chart). CDI - Discarded 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of plates observed.

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. Gaskets, exterior of equipment, shelves all in need of cleaning.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed onions and honeydew stored above sealed containers of juices in WIC. PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer stored as clean with cucumber debris remaining inside slicer and several spatulas with sticky residue that were stored as clean. CDI-PIC set aside utensils to be rewashed. REPEAT but points not escalated due to improvement with tomato slicer and all containers inside facility. 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed butter packets with a discard time of 9:33 AM that were still in use upon arrival. CDI-PIC discarded packets.

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 one container of honeydew prepped this morning with no temperature change after 1 hour that was covered with plastic lid inside WIC. CDI-PIC moved container to baker WIC to rapidly cool item. EHS spoke with PIC about cooling any sliced tomatoes, melons, or leafy greens with uncovered containers to allow for maximum transfer of heat. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one scoop with a handle contacting inside of cut lettuce in cold drawer. PIC removed scoop. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed one knife stored above prep top on surface that does not get cleaned/sanitized every 4 hours. PIC stated that knife belongs to sandwich station and removed knife from prep top to be rewashed.

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 floor inside WIF with moderate amounts of debris.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed one measuring utensil in the handwash sink by the salad prep unit. CDI-PIC removed utensil and placed at dish area to be rewashed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tomato and onion slicers and two plastic food containers with minor amounts of food debris that were stored as clean. CDI-PIC removed all equipment and set aside at 3 compartment sink to be rewashed. 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 multiple TCS foods in the bottom cold drawers of the catering prep unit above 41F (see temp chart) and appears to have misaligned and not properly sealing to properly cold hold, while the rest of the unit was holding at 41F and below. PIC removed items to be placed into WIC to cool down and has requested for maintenance. VR with 3 days to check cold holding ability of those two drawers. 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 .

5-203.13 Provide at least one service sink or curbed cleaning facility for cleaning of mops and disposing of mop water. Observed food debris around mop sink drain.

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 rusted shelving and minor food residue on grates through out WIC.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed drains at 3 compartment sink, dishmachine, and coffee dump sink that do not have clearance above the floor drain. VR within 3 days to check status of drain clearance above floor drain.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed multiple handwash sinks with ice resting in the sink basin. CDI-PIC removed ice from sink basin.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed one unopened container of strawberries with mold in WIC. CDI-PIC voluntarily discarded.

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 build up on wall behind dish machine.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed inside of microwave need cleaning. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed nozzles of coffee dispensers in need of cleaning.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with long beards not wearing beard guard

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked wet. 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 fridge at the Barista station in need of cleaning. Also observed area behind the triggers of the soda nozzles with build up on the soda machine in the dining area.

3-501.19 (C ) (4) (5) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be discarded if the temperature of the food exceeds 70 F, after the food has completed its 6 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 6 hour time limit. -P. Observed 2 containers of Half & Half and 1 container of Almond Milk held past the 6 hour hold time. Discard time was 3:29 PM, observed half & half and almond milk still in use at 4:08 PM. CDI - PIC discarded all items held longer than 6 hours.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle in direct contact with rice in prep top unit. CDI - PIC removed handle from rice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food containers stacked while wet. - REPEAT. CDI - PIC separated and moved pans to 3 compartment sink to be drained properly.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed inaccessible handwashing sink near the 3-compartment sink blocked by a rack. CDI - PIC removed rack.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored in crevices of equipment.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food containers stacked while wet. - REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open.

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 the dish machine to have a concentration of 0ppm while being used. Sanitizer solution container was observed with low levels of remaining solution. CDI - Sanitizer solution line was replaced into a readily available, concentrated sanitizer solution container. After priming and running for 2 additional cycles, machine was properly producing concentrated sanitizer at approximately 100 ppm. REPEAT.

3-501.19 (C ) (4) (5) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be discarded if the temperature of the food exceeds 70 F, after the food has completed its 6 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 6 hour time limit. -P Observed TCS food items (Almond milk, half and half, and whole milk) on a 6 hour TPHC cycle at the coffee station. Items were marked for discard at 12:46 at time of inspection. CDI - PIC voluntarily disposed of past time TPHC food items.

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 please visit: http://meck.co/FoodSafety 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 . Observed four (4) TCS foods (cheese soufflé sauce, artichoke soufflé sauce, bacon and spinach soufflé sauce, and shredded Asiago cheese placed in bakers WIC to cool with closed lids. CDI - Lids were removed from containers to allow for proper cooling. EHS provided establishment with charts for two step cooling and prepared TCS food cooling. REPEAT.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee with bands and bracelets. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee with short cropped hair style with no effective hair restraint.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) spoon handle in feta crumbles with handle making contact with the food. 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 three (3) spoon handles in sliced almonds, crispy carrots, and wonton strips with handle making contact with the food. CDI - Handles were elevated out of food items to prevent potential contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed recently sanitized food containers stacked while wet. Separate out sanitized equipment and utensils to improve air drying.

6-302.11 Supply toilet tissue at each toilet. -Pf Observed women’s restroom accessibility toilet without toilet paper. CDI - Paper was provided from readily available supply.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard dumpster and dumpster doors open at time of inspection. CDI - Door were closed before returning to interior premises.

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 accumulation of debris (soup cup, cardboard scraps) on freezer floor.

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 the dish machine to have a concentration of 0ppm while being used. CDI-machine was primed and ran twice more before concentration was 100ppm.

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 please visit: http://meck.co/FoodSafety 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. Observed chicken teriyaki bowls cooling while covered. CDI-lids were removed from the food. REPEAT Observed chicken teriyaki bowls cooling while covered and in the cold drawer. CDI-bowls were taken back to the WIC to rapidly cool

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Observed no HS by the dishwashing area. PIC explained they removed one by the WIC/dishwashing area. There is one by the bakery and around the corner in the front. Due to the building being permitted with the handsink, it must be added back in. Facility must have this done by the 10 day VR. VR REQUIRED 6/20/2022

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 please visit: http://meck.co/FoodSafety 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 . Observed 10 batches of rice and chicken/broccoli mix in the WIC, made from 8:50am today in plastic containers, covered at 46F. PIC knew they needed to be vented, pulled in prep employee and explained. CDI-Food employee opened all containers to allow for the food to cool.

4-501.11 Maintain equipment in good repair. Observed A/C on line not working. Prep line cooler and 2 small reach-ins not working, maintenance on site while EHS was inspecting. WIF-crack on the door jam. Rust on shelves through facility. Soda machine cabinet in the front has water damage. WIC 1-door is hard to close. WIF shelf is held up with metal containers underneath. 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. . Broken floor tiles by the WIC door. Water damage on ceiling tiles in the dining room. REPEAT.

5-202.12 Provide at least 100F water at handsinks. Observed no hot water and the HS, or the in facility. The HS was running at 74F. They have been operating since yesterday at 6PM with no hot water CDI-Facility has voluntarily closed. EHS will make a return visit to ensure it is fixed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed limes and unwashed pineapples over RTE lettuce and pickles. CDI-PIC rearranged storage order while store was closed and EHS is not going to take repeat points due to they have improved greatly in this area. REPEAT.

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. 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 no operating dish machine and all the dishes are piled up to not allow the use of the 3-comp sink. The hot water isn't working so they couldn't use the three comp for washing either due to the temperature. VR REQUIRED 6/12/2022.

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 the prep cooler not working at the line, PIC said the cooler ahs been down for a while and they sue ice on the top. The ice was keeping the food on top in temp., the bottom drawers are above 45F. PIC removed all food from the bottom and voluntarily discarded, the top was moved. This is the same cooler as last inspection that PIC explained had issues-they were not using it last time. REPEAT. Observed a small reach in holding cream cheese above 50F. PIC voluntarily discarded cream cheese. Melon and yogurt were in a cold station under the toaster oven, they were above 45F-the ones stacked to high, the ones on bottom were 43F. PIC said they normally keep them in metal container to help keep the air in. CDI-PIC voluntarily discarded, VR REQUIRED 6/12/2022.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed the prep cooler not working at the line, PIC said the cooler ahs been down for a while and they sue ice on the top. The ice was keeping the food on top in temp., the bottom drawers are above 45F. PIC removed all food from the bottom and voluntarily discarded, the top was moved. This is the same cooler as last inspection-they were not suing it last time. REPEAT. Observed a small reach in holding cream cheese above 50F. PIC voluntarily discarded cream cheese. VR REQUIRED 6/12/2022

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a body of a cockroach in the trash bag they were taking to throw out. PIC said they get them from the water lines. PIC does have pest control service/

4-501.11 Maintain equipment in good repair. Observed A/C on line not working. No hot water heater. Prep line cooler and small reach in not working. WIF-crack on the door jam. Rust on shelves through facility. Soda machine cabinet in the front has water damage. WIC 1-door is hard to close. WIF shelf is held up with metal containers underneath. REPEAT.

4-501.110. Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf 4-501.15 Operate a warewashing machine in accordance with the data plate. Observed the dish machine not working. Due to no pressure coming out of the hot water heater, dishes cannot be done properly. PIC has voluntarily closed. VR REQUIRED 6/12/2022.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed the hot water heater not working. PIC has voluntarily closed the facility. VR REQUIRED 6/12/2022

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 tile missing grout throughout facility. Broken floor tiles by the WIC door. Water damage on ceiling tiles in the dining room. REPEAT.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed tomatoes, avocados, melon over RTE items like turkey, cut tomatoes, chicken, lettuce. CDI-PIC put items on the bottom. 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 . Observed 1 prep unit holding all food above 43F. PIC said they didn't turn the machine on until later than normal. CDI-PIC voluntarily discarded all food above 42F and added ice in the tray below to help it hold cold.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed a salad cooler holding salad at 47F and above. PIC said they normally keep it on time, they could not find long. CDI-PIC printed the copy they have on file, and they had time stamps. No points taken today since it was on file on site. PIC printed it off again and hung on up on the wall.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1 bottle of sanitizer with no label. CDI-PIC labeled, no points since it was 1 item.

4-501.11 Maintain equipment in good repair. Reach in was holding at 43F-no TCS foods inside. Salad cooler holding salad above 41F (on TPHC) observed a slow leak at the 3-comp sink, leg is broken. WIC 2-handle missing.

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 tile missing by the to-go shelf. 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 floors in the WIC, and drains by the 3-comp in need of cleaning.

6-303.11 Provide required lighting intensity. Observed low light in the bakery area (one whole ballast light out) less than 50FC, and WIF less than 10FC.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed avocados stored above ready to eat sliced tomatoes and cooked rice dishes in walk in cooler. CDI - PIC corrected storage order. -0 points-

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 covered containers of sliced tomatoes cooling in walk in cooler. CDI - Plastic wrappings were removed from sliced tomatoes to allow cold air to circulate in and around food product. -0.5 points-

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 muffins stored on floor of walk in freezer. -1 point-

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados with produce stickers still attached stored in flip top cooler and making contact with cut/sliced avocados. Wash avocados and remove produce stickers prior to use. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on top of dish machine, flip top coolers, and prep tables. Recommend higher frequency and more thorough cleaning. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED food in the flip top units, prep drawers, and walk in cooler temping above 45F. CDI. Items prepared prior to today were discarded. Items prepared today were sent to the walk in cooler to reduce in temperature.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. OBSERVED employee preparing food without a beard guard.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed lactic acid sanitizer not measuring appropriate concentration per manufacturers guidelines. 10 day verification required . Facility to switch to bleach until lactic acid sanitizer can be corrected

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee with numerous bracelets on arms working with exposed food. -0 points-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in lactic acid sanitizer not measuring correct concentration. CDI facility to switch to bleach until lactic acid sanitizer can be corrected.

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 rice and quinoa and steak cooling in covered containers at insufficient rate to meet cooling parameters . CDI vented pans of rice and quinoa and put steak on sheet pan and proper cooling achieved.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. 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 wall damage near cash register area.

3-501.13 Use approved thawing methods. Observed smoked chicken and diced chicken thawed under running water measuring 72 degrees and then placed in prep units for service. CDI removed and taken to walk in freezer proper cooling achieved.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

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 of debris on walls in dish washing area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad unit not maintaining lettuce in top drawer at below 41 degrees . CDI Lettuce taken to walk in to cool. Recommended placing lettuce on tphc and provided forms. 10 day verification required.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed neither drawer of romaine lettuce at 41 or below. placed on tphc temporarily. 10 day verification required.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed kitchen employee prepping food with watch and two rubber bracelets on arm. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed kitchen employee not wearing hair restraint while working with exposed food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

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.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees actively prepping food while wearing wrist bracelets and watches.

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 handles of scoops stored in the food. Ensure to store scoops with handles out of the food. Repeat violation.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service cups at the grab-n-go, cash registers, and self-checkout area stacked high without plastic sleeves or a method to prevent contamination. CDI PIC replaced all plastic sleeves on single service cups.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces (pull drawers, equipment handles, shelving, etc.) with debris build up. Ensure to increase cleaning frequency. Repeat violation.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cut melon fruit cups and cut melons above 41F (see temp chart). PIC stated melons were cut the night before and placed in the walk in cooler to cool before placing them in fruit cups. EHS determined that cut melons failed to cool properly due to improper cooling methods. CDI PIC voluntarily discarded cut melon fruit cups and container of cut melons.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a large portion of quinoa cooling in a covered plastic container and cut melons that were cooling in a covered plastic container in large portions that failed to cool properly (see violation #18). CDI EHS discussed proper cooling methods and PIC uncovered container of quinoa and voluntarily discarded cut melons.

3-302.15 Wash fruits and vegetables prior to use. Observed whole avocados with the sticker still attached in contact with cut ready-to-eat avocados. Ensure to proper wash and remove stickers before storing with RTE cut avocados. CDI PIC voluntarily discarded cut avocados.

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 handle scoops in contact with the food. Ensure to store scoops with handles out of the food.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed walk in freezer with heavy ice build up on floor, shelving, and door. Repeat violation. Points were not escalated due to PIC providing updated maintaince report from servicing company to fix issue.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chopped lettuce, and mixed greens cold holding above 45F. PIC stated items were placed in cooler one hour prior to inspection. CDI, lettuce, and greens were placed in walk in cooler to cool back to 45F of below. Cooler used was not on when PIC checked it. Ensure equipment is in working order and on.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stacked and not protected at register. Keep in plastic sleeve, or in manner to protect cups from contamination. Observed donut boxes stored on the floor. Repeat

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed walk in freezer with build up of ice on floor and shelving.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed dry goods such as croutons, raisins, etc uncovered and not protected from physical contaminants. When in a slow state, protect items from physical contaminants with a cover.

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 Several dented cans observed and not segregated. CDI- Cans discarded

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Single service cups stacked and not protected. Keep in plastic sleeve.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Door to dumpster was open. CDI- Closed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Some bowls/plates/spoons with food debris on them. CDI- Taken to dishwasher to be cleaned.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee with a large beard not wearing a beard restraint. -0-

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Drain plug has a hole. Obtain new drain plug.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal purse and drink stored on prep table of baking area. Do not store personal items on prep tables.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. Observed unwashed produced such as onions, tomatoes, and apples, stored above ready to eat foods in walk in cooler. Ensure ready to eat food is stored above unwashed produce.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some build up on guard in ice machine, as well as the chute in the ice dispenser at soda machine. Ensure cleaning is done as needed to prevent contamination.

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 recently chopped chicken held in a prep unit at 57F. Ensure food is cooled down to 45F with in 4 hours. Cool air must be able to flow around product to allow heat transfer. CDI - moved to walk in and rechecked later.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several spices in working containers without identifying labels. Ensure any containers with food not easily identifiable are labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in the establishment. Ensure proper pest control plan is in place.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing different types of bracelets, while working on the line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans stacked while still wet. Ensure utensils are allowed to air dry after washed, rinsed and sanitized.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Dispenser at back handsink was not dispensing paper towels. CDI- PIC fixed dispenser and stated he has an order to obtain a new one. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Front handsink was not accessible with a trash can and rack of bread blocking access.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Two food items were recorded below 135F. CDI- Items left for the remaining hour and then was to be 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 Apple cabbage slaw recorded at 50F. CDI- PIC stated product was just prepped and was cooling down. Product moved to WIC to cool down properly.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking of plates.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple plates/bowls and spatulas soiled with food debris. CDI- All items taken to dishwasher.

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

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. In-use utensils stored in sanitizer. Do not store in sanitizer.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. General cleaning needed in toaster/bread slicing areas.

5-202.12 Provide at least 100F water at handsinks.-Pf Hot water at handwash sink in bakery area did not reach above 85F. Provide 100F. VR. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed prepped lettuce in WIC recorded above 45F (see chart). Date sticker indicated it was prepped that morning. Lettuce was wraped in silan wrap. CDI- Lettuce uncovered to allow proper cooling,

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply grooved cutting boards. REPEAT.

5-501.15 Provide dumpster, waste containers that are of sound construction. Lid of dumpster was dented and can no longer be effectively closed/open. PIC stated he had been working on reparing lid for some months. No points deducted.

Repeat - Provide at least 100F water at handsinks.-Pf Water at handsink at front line and bakery area only reaching 84F. CDI - water reached 100F/above. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Handsink on front line and back area blocked by rolling cart racks. CDI - racks/carts relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Repeat Spiral slicer and small dicer observed w/ food debris. Tea nozzles at drink station w/ build-up/stained. CDI - removed; cleaning process started. 4-501.114 Maintain sanitizer at correct concentrations. -P Chemical dish machine not sanitizing properly. Line had to be primed several times. CDI - dish machine was repaired and now sanitizing properly at 50ppm.

6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit flies observed in kitchen at front and back line. Steritech is scheduled to come out for pest control.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards worn stored on back shelf. - General Comment

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a few handsinks in kitchen blocked by rolling racks. CDI - racks were relocated. 5-202.12 Handwashing Sinks, Installation - PF Observed cold water turned off at handsink on main line. Water was at 118F creating scald hazard. CDI - cold water was turned back on and mixing properly.

General Comment - 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed boxes of produce stored over already washed and ready-to-eat produce in walk-in cooler. CDI - by instruction to relocate.

Repeat - 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pans stored inside walk-in and plastic containers stacked on dish shelf above 3-comp sink with stickers and sticker residue remaining. CDI - pans being removed from shelf to start cleaning process. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed chemical dish machine concentration at 0ppm after 3 cycles. Ecolab was notified during inspection. CDI - Dish machine was repaired during inspection report write up and now measuring 100ppm chlorine. All dishes were re-ran back through dish machine to be re-cleaned and sanitized.

General Comment - 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food for catering order sitting out on front counter by register with no temperature control. Facility receives catering from Panera Bread facility in downtown area and keeps at their facility until customer pickup. Ham and cheese wraps were at 49F. CDI - Instructed PIC to move to walk-in cooler then subsequently to walk-in freezer. Temperature later checked by PIC and measured at 45F before customer pick up. Facility needs to ensure temperature is checked upon receiving and maintained at 45F/below until customer pick up.

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 2 sheet pans of cooked kale cooling at baker's area at 109F. CDI - instructed to actively cool TCS foods once temperature reaches 135F; kale was moved to walk-in cooler and later checked at 55F-63F.

General Comment - 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watches while preparing food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees not wearing hair restraints.

Repeat - 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans and plastic containers wet stacked on shelves.

Repeat - 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service boxes stored on the floor at register area. 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups unprotected at to-go kiosks areas.

General Comment - 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dusty fan covers inside walk-in cooler. Observed cooler gaskets in need of cleaning.

General Comment - 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid missing ; replace 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash accumulation at dumpster area.

Repeat - 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Observed scoops, some metal pans, and tomato slicer stored with food debris. CDI - taken to dish sink to be recleaned. Observed pans stored with stickers/sticker residue. Continue to remove stickers before cleaning dishes. CDI - taken to dish sink to be recleaned.

General Comment - 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed romaine lettuce at 53F in one of the lettuce cooler drawers. It was determined that the unit had not been turned on. All other food products in compliance. CDI - unit turned on and lettuce transferred to walk-in cooler to rapid cool. Lettuce later checked at 45F.

General Comment - 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed only 1 fruit fly in facility today. Much improvement noted since last inspection.

General Comment - 3-303.12 Storage or Display of Food in Contact with Water or Ice - C Observed several bags of ice used to ice down product stored inside ice machine at back. All bags were removed and most of ice was taken out of machine.

Repeat - 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few pans wet stacked at back. Improvement has been noted since last inspection.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected cup lips for cups at to-go Kiosks.

General Comment - 6-502.12 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. Cleaning needed to remove ice build-up in walk-in freezer; sweep and mop walk-in cooler floors.

Repeat - 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Observed sticker/date label residue remaining on metal pans stacked at dish shelf. Improvement has been noted since last inspection.

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 romaine lettuce cooling inside cooler drawer held on main line and inside reach-in cooler. CDI - lettuce pulled and transferred to walk-in to rapidly cool properly.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies at dish storage area and can wash area. Facility has approved pest control company; pest company will be notified today for treatment.

Repeat - 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans and plastic containers wet stacked on dish shelf on back prep line.

General Comment - 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed scored cutting boards stored on above prep table at back of kitchen.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed bleach test strips could not be located for testing chemical dish machine. PIC indicated that chemical company will be notified and strips should be in by tomorrow. CDI - a few strips provided to PIC by REHS during inspection.

General Comment - 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid missing to shared dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash on ground at shared dumpster area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on table at the baking area. CDI - drink was discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink blocked at back prep station and baking area. CDI - items relocated to make hand sink accessible.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Observed scoops stored as clean with dried food debris, plastic container stacked with sticker residue, and small slicer stored as clean with food debris. CDI - all items removed to be cleaned.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food boxes stored on the floor in the walk-in freezer. Boxes were removed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on table at baking station.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic container wet stacked at back kitchen area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage stored on a baker preparation table. Beverage was relocated.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed water at the handsink near the cash registers operating at 72F after having the hot water faucet turned on for several minutes. Observed the sink nearest the salad flip top cooler operating at 74F after several minutes of having the hot water run. VR required in 10 days.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one ceramic soup bowl stored clean with food debris on it, 8 soiled ice cream scoops stored clean above the 3 compartment sink and at the bakers station, and a thermometer with dried food debris on the probe. CDI- items were set aside for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed half and half and 2% milk above 45F at the coffee station (see chart). CDI- containers were discarded. TPHC document provided for creamer dispensers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers stacked while wet above the 3 compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan coverings in 2 walk in coolers with dust accumulation, a reach in cooler used for storing cream cheese with food debris in the gaskets, and cup holder cubby holes with debris accumulation.

5-205.15 Maintain a plumbing system in good repair. Observed non-functioning hand sink near the 3 compartment sink. PIC stated the sink has been non-operational for 1 month.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing lid on outside dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash buildup in dumpster enclosure. Dumpster is shared between several businesses.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two soiled plastic containers stored clean above the 3 compartment sink and dried food debris on one thermometer probe. CDI- all items were recleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter packets stored at room temperature on the preparation line (see chart). CDI- butter packets were relocated to the walk in cooler for cooling. Improvements made since last visit.

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 tomato soffrito sauce dated for 21 days in the walk in cooler. CDI- facility will date the tomato soffirto sauce for 7 days until laboratory tests confirm that the product is non potentially hazardous.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed burn spray stored above a preparation table in the bakers station. CDI- spray bottle was relocated.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of food stored on the floor in the walk in cooler and several boxes of food on the floor in the walk in freezer.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Pf Observed quat testing papers without the color indicator sheet. VR required in 10 days.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed detached dumpster lid. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash debris inside the dumpster enclosure.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee handle their cell phone and then handle cleaned dishes without washing their hands in between. CDI by instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 4 bowls stored clean with food debris on them, one soiled ice cream scooper stored clean above the 3 compartment sink, a soiled lemon wedger stored clean, and a vegetable dicer stored clean with food debris in between the blades. CDI- all items were set aside for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all foods in a flip top salad cooler above 45F (see chart). The unit had not been turned on. CDI- all potentially hazardous foods were removed from the cooler and placed into the walk in cooler to cool below 45F.

3-502.11 Obtain a Variance for specialized processes.-Pf Observed facility cooling soups in the walk in cooler in sealed bags. Once the soups are placed into the walk in cooler, the bags are supposed to be opened. CDI- one bag of black bean soup and one bag of chicken and rice soup were discarded. Procedural handout has been given to the PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers above the three compartment sink.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed six heavily worn cutting boards.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both dumpster lids caved in.5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug on dumpster.5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash buildup inside the dumpster enclosure.

2-301.14 When to Wash - P. Food employees shall wash their hands after handling soiled equipment and utensils. Observed employee operating the dish machine place soiled dishes into the dish machine and then unload the cleaned utensils without washing his hands. CDI by instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be clean to sight and touch. Observed mold buildup on inside surfaces of the ice machine.

8-201.13 When a HACCP Plan is Required - C. A food establishment shall obtain a variance from the regulatory authority before packaging food using a reduced oxygen packaging method. Observed facility is using ROP. PIC stated the soup is cooled in knotted bags and remains in knotted bags until they are reheated, the bags are never opened after they are removed from the ice bath. CDI by opening bags after removing them from the ice bath.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Nonfood contact surfaces shall be free of an accumulation of dust, dirt, food residue, and other debris. Observed mold buildup on the outer surface of the ice dispenser at the soda machine and soiled cup dispensers at the cash registers.

5-501.113 Covering Receptacles - C. Outside waste receptacles shall be kept covered with tight fitting lids. Observed broken lid at outside waste receptacle.5-501.115 Maintaining Refuse Areas and Enclosures - C. Outside waste enclosures shall be kept clean. Observed large amount of trash buildup inside of waste enclosure.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Food shall be stored in wrappings, packages, or covered containers. Observed one bag of sugar stored opened on a baker shelf. CDI by placing sugar in plastic container.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be cleaned to sight and touch. Observed two dirty pans stored clean. CDI by placing in 3 compartment sink for recleaning.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Chlorine in a dish machine should be between 50-200ppm. Observed dish machine reading multiple test strips at 0ppm. Kink was cut out of feed line and machine is now reading at proper concentrations.

4-901.11 Equipment and Utensils, Air-Drying Required - C. After being cleaned, equipment shall be air dried before being stacked. Observed 3 pans stacked while wet.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Cleaned equipment, utensils, linens, and single use articles shall be stored in a clean and dry location and at least 6 inches above the ground. Observed a box of napkins placed below the 3 compartment sink in a puddle of water. CDI by relocating napkins to single use shelving.

4-501.12 Cutting Surfaces - C. Cutting surfaces shall be replaced or resurfaced when unable to be effectively cleaned. Observed one green cutting board with deep scoring. Operator discarded.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Nonfood contact surfaces shall be free of accumulation of dust, dirt, food residue, and other debris. Observed shelf above dish machine covered in dust. Also observed cup dispensers near cash registers with a greasy film of dust and food debris on them.

2-301.14 When to WashWash hands before doning gloves. Observed 1 employee not wash hands when switching gloves. CDI by instruction.

6-301.14 Handwashing SignageSupply a handwash sign at each handwash sink. Oberved no handwash sink at handwash sink near bakery area or in men's restroom. CDI, handwash sink was provided to operator.

3-302.11 Packaged and Unpackaged Food StorageStore foods in wrappings, packages, or covered containers. Observed a bucket of pickles uncovered in walk-in cooler. CDI, operator covered container of pickles.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Food contact surfaces shall be clean to site and touch. Observed a few bread pans with heavy encrusted grease deposits in need of cleaning at baking area. Observed ice bin operator stated was not used next to dump sink behind counter with soiled residue. CDI by instruction.4-602.11 Equipment Food-Contact Surfaces and Utensils-FrequencyFood contact surfaces of equipment in contact with potentially hazardous food shall be washed, risned, and sanitized every 4 hours. Observed operator state that cutting board on prep cooler was cleaned once a day. CDI by instruction.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food shall be cold held at 45 degrees F or below. Observed ham overstacked in flip top prep 2 unit above 45 degrees F. Observed butter packets at wait station above 45 degrees F. Observed 8, 2 and 1/2 pound bags of chicken in bags inside of walk-in cooler that operator wasn't sure what procedures were used to that or how long the product have been out of temperature. CDI, operator discarded bags of chicken and butter packets. Operator relocated ham to walk-in cooler to rapidly cool.

3-305.11 Food Storage-Preventing Contamination from the PremisesFood shall be stored where it it not exposed to dust or other contamination. Observed several pastries and breads without overhead protection behing front counter and at bread wall.

2-303.11 Prohibition-JewelryFood employees shall not wear jewelry on wrists or fingers when preparing food. Observed an employee with a wrist band and 2 employees with decorative rings.

4-901.11 Equipment and Utensils, Air-Drying RequiredAllow equipment to air dry after cleaning. Observed wet stacking of pans in walk-in cooler and near dish machine.4-904.11 Kitchenware and Tableware-Preventing ContaminationKnives, forks, and spoons intended for lip-contact surfaces shall be presented so that touching of these areas by employees are prevented.

4-205.10 Food Equipment, Certification and ClassificationGeneral Comment: Equipment used in food establishment shall meet NSF / ANSI standards. Observed 2 non NSF white brushes used to disepense icing on pastries. CDI, operator discarded brushes.4-501.11 Good Repair and Proper Adjustment-EquipmentKeep equipment in good repair. Observed 1 light out in walk-in freezer.

4-602.13 Nonfood Contact SurfacesNonfood contact surfaces shall be free from accumulation of soil. Observed sticker residue on top of cold hold unit behind counter.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation. Store unwashed produce away from other ready-to-eat foods. Observed a box of unwashed avacado stored above other ready to eat foods in walk-in cooler. CDI by instruction.

4-602.11 Equipment Food-Contact Surfaces and Utensils-FrequencyIce machines shall be clean according to manufacturers recommendations and to prevent accumulation of soil. Observed black mold accumulating inside ice machine. CDI, operator cleaned ice machine during inspection.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsFood contact surfaces shall be clean to site and touch. Observed several plates and utensils soiled with food debris but stored as clean. CDI, operator cleaned utensils and plates.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food shall be cold held at 45 degrees F or below. Observed several cheeses and cut tomatoes recently placed prepared and placed in prep unit above 45 degrees F. CDI, operator relocated items to walk-in cooler to rapidly cool.

2-303.11 Prohibition-JewelryEmployees shall not wear any jewelry on wrists or fingers when preparing food. Observed 1 employee preparing food with a wrist band. CDI by instruction.

4-501.12 Cutting SurfacesCutting boards shall be replaced or resurfaced if there is heavy scarring or chips. Observed large cutting board on baking side of kitchen with heavy scarring. Corrected during inspection.4-101.19 Nonfood-Contact SurfacesObserved peeling shelving along cookline in need of repair.

4-602.13 Nonfood Contact SurfacesNonfood contact surfaces of equipment shall be free from accumulation of soil. Observed sticker residue on outside of 3 metal containers in walk-in cooler.