INNESCAS SWEETS OF EUROPE

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 inner cavity of microwave used to microwave pastries with food splash. Increase cleaning frequency. -0-

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 1 tightly lidded container, with condensation on lid, of pre-cooked salmon cooling at a rate of 0.05F/min. PIC however did indicate that prior to EHS taking second temperature for cooling rate that food employee had just finished preparing a sandwich with salmon. CDI - PIC removed lid from container to support faster cooling. -0.5-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple large metal bowls wet nested on rack designated for clean dishes. Allow for complete air drying prior to stacking upon one another. -0.5-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed one not in use mixer with flour build up on hard to reach non food contact portions of equipment. Also observed gaskets, and bottom shelving on front of house RICs and display case with food debris build up. Increase cleaning frequency to preclude build up. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility without written procedures for vomit and diarrhea clean up. CDI - EHS provided copy of procedures to PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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). Observed sliced ham, pickled onions and opened mozzarella cheese with improper date markings. All items were dated for 8 days or more. CDI - EHS allowed PIC to re-date mozzarella cheese because it was in the 7 day window and other items were voluntarily 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 employees in coffee bar area without head coverings. Employees have to walk into the kitchen to heat up pastries or pick up food that is prepared. PIC stated they will order hats.

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 beverage stored with utensils. CDI removed.

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). Observed open milk containers without date marks. CDI coach to date Mark Wen containers are opened not to exceed seven days or the date from the manufacturer whichever is less. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. i’m observed food employee filling flower barrel from bag of flour, temporarily sit the bag down on the floor. CDI Food employee coached not to store food on floor.

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 ice bucket stored on top of ice machine, partly in contact with soiled top of machine.