APPETITE EUROPEAN MARKET & CATERING

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed employee used EarPods, went directly to food prep without Eagan’s hands. CDI. Education was provided on when to wash. Employee rewashed hands.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw beef stored directly in the same place as raw chicken. CDI. PIC separated the food items. Store food items to avoid contamination. repeat. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at 3 comp sink to be at 0ppm. Dishes sanitized earlier will be rewashed and sanitized. Facility will manually add sanitizer until unit is repaired. Will be back in 3 days to check on the unit. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed mushroom in WI from last 3 days at 51F. CDI. PIC voluntarily discarded. *** facility has improved on temperature controls. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roaches and multiple fruit flies, flying around in the kitchen and lighting on food context services. Visit will be done. To check on treatment. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door net damaged during inspection. Needs to be fixed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored on shelves that are less than 6 inches above. The floor.

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 and dishes stored directly on the floor.

4-501.11 Maintain equipment in good repair. Observed leaks on the floor from cooler infront by the entrance to the kitchen.

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 cleaning needed on floors under equipments.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee items stored by customer food.

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

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple food items in the WI without covers, after cooling process has been completed. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw beef stored directly in the same place as raw chicken. CDI. PIC separated the food items. Store food items to avoid contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P observed hand soap stored on food preparation table instead of that hand wash sink. CDI removed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies, flying around in the kitchen and lighting on food context services.

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 wrist jewelry while working with food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers.

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

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple food items in the WI without covers, after cooling process has been completed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all the items in the display case at temperatures above 41F. PIC indicated that the food items were taken out an hour ago. PIC agreed to hold the food on time for the remaining 3 hours. Unit is placed out of service. Will be back tomorrow to check on the unit. 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 .

4-501.11 Maintain equipment in good repair. Observed display case unable to hold temperatures. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee items stored by customer food.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all the items in the display case at temperatures above 41F. CDI. PIC indicated that the food items were taken out an hour ago. PIC agreed to hold the food on time for the remaining 3 hours. PIC have decided to use the unit for non TCS food items and move items to the other display case that was 37F and below. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed items in the RI coolers without dates. Cdi. Pic dated and indicated that they were opened yesterday. **** there was improvement on date marking. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 wrist jewelry while working with food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed facility using multiple utensils that are residential, non-commercial or non-NSF. 4-501.11 Maintain equipment in good repair. Observed one of the display cases in disrepair. Repeat

2-301.15 Only wash hands in handwashing sink. -PF observed only food employee wash hands in the food preparation sink where he was cutting potatoes with one glove on CDIEHS coach through translator

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed raw animal food, minced stored in Ziploc bag over frozen raspberries in reach in freezer. Also observed coffin style freezer with raw and ready to eat foods vr for reorganization. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 multiple cooked foods both meat and plant that were cooked before today and not date marked with today’s date. Cdi- EHS coached with help of translator. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P observed hand soap stored on food preparation table instead of that hand wash sink. CDI removed.

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf observed reduced oxygen packaged foods frozen and reach in freezer. PIC admitted through translato that they had vacuum packed the food.cdi-food to be discarded any vacuum packaging equipment to be removed from premises and or make application for reduce oxygen packaging through the Mecklenburg County health department

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some unlabeled granular foods

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies, flying around in the kitchen and lighting on food context services.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple food, stored on the floor throughout the kitchen and the walk-in cooler in particular to open pots of food sitting on cardboard on the floor in the walk-in cooler.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed facility using multiple utensils that are residential, non-commercial or non-NSF.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed food preparation existing behind front display case and ceiling has acoustic tiles and not washable vinyl tiles PIC to have these replaced or remove food preparation to the kitchen.

6-303.11 Provide required lighting intensity. facility has insufficient, lighting throughout the kitchen and walking cooler.