BRUNCHES

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw eggs over bread in the grill drawers, observed chicken over RTE foods in the lowboy of the breading station. -CDI- no visible contamination observed, PIC adjusted storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce over RTE pasteurized egg whites. -CDI- Rearranged storage order. Ensure that proper storage order procedures are done. 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 chlorine dish machine reading at 10 PPM. EHS and PIC tried priming the machine and sanitizer concentration remained unchanged. Dish machine must be reading at proper chlorine levels. -CDI- During write up, PIC changed out sanitizer container and primed machine again, EHS and PIC tested machine and it was now reading at 100-200PPM Chlorine. Ensure proper sanitizer concentrations. 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 sausage in lowboy, pooled eggs in prep top, waffle batter in lowboy, grits in grill drawers, and raw burger in lowboy. All foods above 41F were voluntarily discarded except raw burger patty. Raw burger patty was 43F and moved into the WIC to cool back down. Ensure that all foods in cold holding are maintained at 41F or 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 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). Observed most foods in the facility date marked for 8 day date marking rather than 7 days. Most foods were still within the 7 day date marking window. Foods date marked were corrected and made to have a 7 day date marking. EHS and PIC discussed proper date marking procedures and PIC understood how to perform 7 day date marking moving forward. -CDI- Foods that had 8 day date marking were corrected to reflect proper date marking procedures. 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 Lobster Sauce, caramelized onions, and sausage past the 7 day date marking window. -CDI- Foods were voluntarily discarded. Ensure proper date marking and discard for foods past 7 day window. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P- Observed spray bottle of bleach in the facility. PIC stated that the bleach is used to wipe down prep surfaces. Bleach bottle was strong enough to bleach out test strip. Ensure sanitizer bottles are at proper concentrations. -CDI- Bottle contents discarded. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. -P- Observed domestic use pesticide present on the chemical storage rack of the facility. PIC stated that have a commercial pesticide applicator. -CDI- Pesticide removed from the establishment.

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 water squirt bottle, oil squirt bottle, and large shaker bottle with no labeling present. Ensure that all working food containers are properly labeled. -CDI- Added labels.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees with beards in the kitchen working with food not wearing beard guards. EHS and PIC discussed and stated that PIC will obtain beard guards for staff.

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 cups being used as scoops for pancake/french toast toppings in the facility. EHS and PIC discussed that scoops should have handles, and handles should not be in contact with food. -CDI- PIC removed cups being used for scoops.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door on left dumpster open. Ensure dumpster doors are closed when not in use.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. observed employee beverages stored beside to go containers CDI remove removed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed spray bottles of cleaning solution stored on hand sink CDI remove removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed chef space with raw eggs, stored in the top drawer and bread, stored in the drawer beneath reorganized but points not taken because the entire set up is for French toast. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed, leafy spinach and sliced cheese and commercially process pre-cooked sweet potatoes cold held above 41° in the top of the prep unit. Additionally, butter and ramekins placed off temperature control. place on temporary T PHC. Highly recommend soft butter is held using TPHC, time as a public health control for four hours. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. observed unlabeled multiple containers, some dried spices, others liquid solutions like oil or water for cooking.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. observed wet, wiping cloth hanging on the side of sanitizer bucket and not submersed. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. observed dry, wiping claws with stains on food prep surfaces.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. observed shelf used to store employee personal items over items to customer would come in contact with.