LOCAL LOAF EATERY

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. EHS provided employee health agreement from health department during last inspection. PIC was unable to provide handout with signatures stating food employees are aware of responsibility to report the required symptoms, illnesses, and exposures. CDI- EHS provided handout during inspection and discussed with PIC. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. EHS provided handout for bodily fluid cleanup procedures during last inspection. PIC was unable to provide written procedures during today’s inspection. CDI- EHS provided handouts during inspection. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed unclean cloth used to wipe down surfaces and handle hot equipment being stored directly in contact with sliced cheese. CDI- PIC voluntarily discarded item and removed cloth.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P. Observed food employee wipe off cutting knife with sanitizer cloth during service. CDI- PIC had employee remove cloth back to container and removed item to be w/r/s. Ensure that items are removed to be cleaned as necessary prior to sanitizing. 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 .

3-501.17 (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). SEE COMMENT 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 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 several TCS foods throughout establishment being maintained without correct date marking. Items held in flip top being held for more than 24 hours without date marking. Observed items frozen and held to be used on future date being maintained without thaw date to reflect 7-day parameter compliance. CDI- EHS discussed date marking items held or to be held for more than 24 hours, PIC had correct thaw date labels marked on containers. No items discarded due to being within 7-day parameter. *REPEAT* 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed raw fish being thawed on sheet pan on speed rack located on cookline. CDI- EHS discussed ensuring TCS foods are thawed using refrigeration, PIC removed to cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several bags of flour being stored on floor in bakery prep area. *REPEAT* remove to at least 6 inches above the floor.

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 sides of cooking equipment and area between flip top lids needing cleaning.

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 baseboards needing to be repaired in dish pit. *REPEAT* 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 under equipment on cookline. Increase cleaning frequency.

6-303.11 Provide required lighting intensity. Increase lighting in walk-in cooler.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM due to certificate expiring, per the PIC. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed food employee fail to wash hands when switching tasks of prepping orders, handling utensils and equipment, and handling exposed foods. CDI- EHS discussed, PIC had employee stop task to wash hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee fail to wash hands prior to donning gloves. CDI- PIC had employee discard gloves and wash hands prior to replacing.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed food employee constructing ready-to-eat sandwiches with bare hands. CDI- EHS discussed, item was voluntarily discarded, SEE ITEM #8. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee using handsink to fill containers with water. CDI- EHS discussed handsink usage with PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple boxes containing dozens of eggs being held at room temp. CDI- PIC voluntarily discarded and denatured item. *REPEAT* 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). SEE COMMENT 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 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 several TCS foods throughout establishment being maintained without date marking. Observed items frozen and held to be used on future date being maintained without thaw date to reflect 7-day parameter compliance. CDI- EHS discussed date marking items held or to be held for more than 24 hours, PIC had correct thaw date labels marked on containers. No items discarded due to being within 7-day parameter. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed potatoes, eggs stored directly on the floor In establishment. *REPEAT*

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed PIC unable to provide test strips during inspection. EHS provided test strips for use until test kit obtained. VERIFICATION REQUIRED on or before 4/20 to verify test strips obtained.

5-205.15 Maintain a plumbing system in good repair. Observed 3-comp sink faucet line spraying water when in use.

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed no receptacle present for storage of large quantity of cardboard refuse. PIC stated that normal frequency of discarding had been interrupted.

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 baseboards needing to be repaired in dish pit. Observed no grout in floor tiles by baking prep area. Observed walls in bakery area needing to be repaired and/or painted.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed strawberries in WIC with microbial growth. CDI.. Strawberries were voluntarily discarded.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food not cooling not wrapped or covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on dishes that were stacked and stored as clean.. CDI. Items were moved to 3 comp sink. 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 food residue inside microwave. 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 cracked eggs above 41F. CDI egg was 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 .

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 shakers and squeeze bottles without labels to identify their contents.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed shack of pototoes stored directly on the floor.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed multiple shelving units with visible rust.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health in the facility during inspection. CDI. PIC was provided another and education provided on the changes from the older version. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 Nearly all TCS ready-to-eat foods had original freezer date and no thaw date, or prep date was missing. CDI. PIC changed the dates. REPEAT 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/BOPsSNUajY.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC without hair restraint. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC wearing wrist watch.

4-501.11 Maintain equipment in good repair. OBSERVED water leaks on 3 comp sink when tap is open. 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. Heavy buildup in bottoms of coolers throughout. Detail cleaning needed throughout. REPEAT

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at only hand washing sink in kitchen at beginning of inspection. Hand washing sinks must be equipped with soap. CDI - Soap placed at hand washing sink. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw beef stored on shelf above cooked wings in reach-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC moved raw beef to bottom shelf. 0 pts. 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 Dish machine measured less than 50 ppm chlorine. VR - Verification required within 3 days that dish machine is repaired. 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

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Moldy strawberries found in walk-in cooler. Seasoned burdock root in walk-in cooler had some mold growth on it. CDI - PIC discarded items. 0 pts.

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 Nearly all TCS ready-to-eat foods had original freezer date (sometimes 1-2 months ago) and no thaw date, or prep date was missing. Follow-up visit to be conducted to check dates by the end of next week. REPEAT 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 .

3-302.15 Wash fruits and vegetables prior to use. Strawberries still in original box in sandwich cooler top. Ensure staff washes fruits and vegetables thoroughly before use. Store in a new clean container after washing. Do not use out of original container. 0 pts.

4-501.11 Maintain equipment in good repair. Gaskets of coolers throughout are torn and need to be replaced. 0 pts.

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. Heavy buildup in bottoms of coolers throughout. Detail cleaning needed throughout. REPEAT

5-205.15 Maintain a plumbing system in good repair. Pipe has fallen off bottom of prep sink. Also, leaks at 3-compartment sink. Repair listed plumbing. 0 pts.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Some cardboard boxes and other waste on ground outside in back of establishment. Keep waste stored in receptacles to prevent attracting pests. 0 pts.

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. Clean floors and walls throughout kitchen, especially underneath and behind equipment. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food employee use handwashing sink to fill a container. -CDI- EHS educated PIC on proper use of handwashing sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handwashing sink in dish pit area. -CDI- PIC replenished soap supply.

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 food stuffs in RI, WI without dates. CDI. PIC date marked. Repeat 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 . 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 food stuffs in the RI with expired dates. CDI. PIC voluntarily discarded. REPEAT 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 employee wearing a wrist watch while working with food. Repeat

4-501.11 Maintain equipment in good repair. OBSERVED water leaks on 3 comp sink when tap is open.

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 build up of dust and food debris on non food contact surfaces of equipment like the oven, bread maker, stove etc. Observed buildup in shelving of RICs, micro wave and lowboys. **REPEAT**

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 under cooking equipment.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed build up on dishes from previous days. Needs to be cleaned. Dishes are in the sink to be cleaned. REPEAT 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed multiple food stuffs in RI without dates. CDI. PIC date marked. Repeat 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 . 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 food stuffs in the RI with expired dates. CDI. PIC voluntarily discarded. 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 employee wearing a wrist watch while working with food. Repeat

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep tables.

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 build up of dust and food debris on non food contact surfaces of equipment like the oven, bread maker, stove, etc. Observed buildup in shelving of RICs, micro wave and lowboys. **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 missing/cracked floor tiles in kitchen area near handwashing sink. Repeat 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 buildup on hood system. Repeat

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee and PIC wash hands without using a barrier to turn off faucet. -CDI- EHS educated PIC on using a barrier to turn off faucet and PIC and food employee rewashed hands at handwashing sink. **REPEAT** -4- 2-301.15 Only wash hands in handwashing sink. -PF- Observed food employee wash hands in 3-compartment sink. -CDI- EHS educated food employee on where to wash and food employee rewashed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food employee use handwashing sink to fill a container. -CDI- EHS educated PIC on proper use of handwashing sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handwashing sink in dish pit area. -CDI- PIC replenished soap supply. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer at dish machine reading at 0ppm. -CDI- PIC primed machine and it read between 100-200ppm. -0- 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 black salsa dated 10/11 , grits with no date, queso dated 11/1 (discard 11/7), sliced salami, ham and pepperoni, pico de gallo, brussel sprouts, and baked potatoes with no date. Per PIC, unlabeled items were prepared Saturday. Per PIC, black salsa was prepared 10/11 but pulled from the freezer on Saturday. -CDI- PIC voluntarily discarded queso. PIC properly date marked all other items. **REPEAT** -3- 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed personal medication stored on food shelf. -CDI- PIC removed. 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 two cans of raid. -CDI- PIC removed. -0-

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 flour with no label. Observed Italian sauce, mayo, tomato jam and garlic aioli with no labels. **REPEAT** -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed pest in metal container on prep line. Observed flying pests in kitchen area. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC without hair restraint. **REPEAT** -1- 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC wearing wrist watch.

3-302.15 Wash fruits and vegetables prior to use. Observed sticker on washed avocados. -0-

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 clean utensils stored in container with heavy food debris. -0-

4-501.11 Maintain equipment in good repair. Observed WIC not properly functioning. -0-

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 build up of dust and food debris on non food contact surfaces of equipment like the oven, bread maker, stove, etc. Observed buildup in shelving of RICs and lowboys. **REPEAT** -0.5-

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 missing/cracked floor tiles in kitchen area near handwashing sink. 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 buildup on hood system. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed PIC not able to provide written procedures for responding to vomiting or diarrheal events. -CDI- EHS gave PIC a copy of the written procedure. -0.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC wash hands without using a barrier to turn off faucet. Observed PIC tie shoes and return to food prep without washing hands. -CDI- PIC educated on when to wash and rewashed hands. -2-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed eggs, raw sausage, pancake batter with milk, blueberry batter with milk, raw chicken, potato puffs and caramelized onions in RIC with no lids. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed dishes stored as clean with food debris and sticky residue. Observed plastic and metal containers stacked stored as clean with sticker residue. -CDI- PIC removed stickers and moved items to dishpit to be W/R/S. -0- 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed housemade tomato jam, housemade garlic aioli and sliced potatoes in flip top with no date mark. Observed lobster, caramelized onions, pancake batter with milk and butternut squash in RIC with no date marks. -CDI- PIC properly date marked these items. **REPEAT** 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf- Observed consumer advisory on menus with no disclosure. **10 DAY VERIFICATION REQUIRED** -0-

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 vinegar (flip top), cooking syrup, cinnamon sugar, soy sauce (prep line) with no labels. Observed flour container with no label.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and food employee preparing food without hair restraints. **REPEAT** -0.5- 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 and PIC wearing watches while engaging in food prep.

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 scoop handles in sugar and flour containers.

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 build up of dust and food debris on non food contact surfaces of equipment like the oven, bread maker, stove, etc. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cooking equipment and egg shells inside of the hand wash sink near the food prep area. CDI-Equipment was removed and EHS discussed designated use for each type of sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw shell eggs stored over produce in the WIC and raw bacon stored over produce in the reachin cooler. CDI-PIC moved raw items to the bottom shelf.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed cooked potato (boxty) prepared on 4/18 without a date mark in the reachin cooler. Observed cooked pork, caponata, and queso without pull dates from freezer. CDI-PIC added correct date marks.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed NyQuil and robitussin stored on rack above food. Aloe gel was observed on top of prep unit. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed WD40 stored on top of prep unit. CDI-All items were moved to a designated area, below foods.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed both employees preparing food without hair restraints.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed moist wiping cloth stored hanging over the hand wash sink. CDI-Moist wiping cloth was moved to be laundered.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in restroom.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no procedures for cleaning vomit/diarrheal events. CDI - Written procedures were reviewed with and e-mailed to PIC. -REPEAT- -0 points- For more information please visit: http://meck.co/FoodSafety

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 procedures for pooled eggs being kept on TPHC. PIC stated that pooled eggs are held on TPHC and discarded after the breakfast service. CDI - A written procedural template was given to PIC to complete and keep in establishment. -1.5 points- TPHC procedure template may be found at: http://meck.co/FoodSafety

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocado in flip top cooler with produce stickers still attached. Wash fruits and vegetables prior to use making sure to remove produce stickers and sticker residues. -0.5 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on flip top with deep gouges and staining. Recommend resurfacing or replacing. -0 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in restroom. -0.5 points-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were reviewed with and e-mailed to PIC. -REPEAT- -0 points-

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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed corn dated 11/11 and black beans dated 10/25 in walk in cooler. CDI - Items were discarded. -REPEAT- -1.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of sugar stored without top on kitchen floor. -1 point-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing/cooking food while wearing a wristwatch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing/cooking food without wearing a hair restraint. -0.5 points-

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 non-food contact surfaces of cooking equipment (oven, fryers, flip top coolers) and shelving with build up of food residues and debris. Observed reach in cooler gaskets with heavy black build up and residues. Recommend higher frequency and more thorough cleaning throughout establishment. -REPEAT- -1 point

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handwashing sink with abundance of brown liquid inside sink and around faucet. Handwashing sinks are for handwashing only. -0.5 points-