NOT JUST COFFEE

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P- Observed PIC don gloves to engage in food prep without washing hands. -CDI- EHS intervened, educated PIC on when to wash and PIC washed hands. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some items in prep unit above 41F. Refer to temperature chart. Per PIC, lid was opened during rush. -CDI- PIC placed items in RIC to cool back down. -1.5- 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)./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 hot smoked lox and overnight oats (containing oat milk) date marked 10/20 (discard 10/26). Observed heavy cream with no date mark. Per PIC, heavy cream was opened prior day. -CDI- PIC properly date marked heavy cream and voluntarily discarded other items. -0- 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 .

3-501.19 (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 individual unsalted butters being held on time with no written procedures. -CDI- EHS provided blank form and PIC filled it out. **REPEAT** -1.5- TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed no time stamps on milks being held on TPHC at FOH and unsalted butter at BOH. -CDI- PIC properly marked items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests at BOH area. Recommended increased pest control frequency. -0-

4-501.11 Maintain equipment in good repair. Observed lowboy at FOH not in use due to not working. Repair or replace. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and laptop stored on prep table. -CDI- PIC relocated items. -0-

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 a few savory scones (zucchini and cheddar) held out at room temp in the pastry case without TPHC procedures. PIC stated that these were placed in the case this morning at 6:30AM. CDI: PIC voluntarily discarded savory scones and EHS provided PIC with TPHC procedures to have for savory scones moving forward. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 handle stored inside cambro full of granola commingled in the food product. Observed scoop handle stored inside rolling bin of granulated sugar commingled in the food product. Ensure all scoop handles are stored above the top of the non-TCS food to prevent contamination.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed pan of smoked salmon stored behind pan of tuna salad and a pan of chive and onion cream cheese spread inside the make table. CDI: Food employee corrected storage order to prevent contamination. 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 a cambro full of washed frisee greens stored underneath cambros of unwashed radishes and unwashed tomatoes, inside the standing reach-in cooler. CDI: PIC corrected storage order to prevent contamination. 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 pan of tuna salad cold holding above 41F inside the make table. Food employee stated that she just placed the pan inside the unit. CDI: PIC moved pan of tuna salad into the standing reach-in freezer to rapidly cool down. Observed a jug of buttermilk cold holding above 41F inside the lowboy of the make table. Food employee stated they had not had it out for use, but were cleaning out the lowboy of the unit and had the doors open. All other TCS food items were temping at or below 41F. CDI: PIC voluntarily discarded buttermilk. REPEAT VIOLATION. 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 .

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at hand sink in back. CDI soap replaced. Repeat 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cart blocking hand sink. CDI PIC moved cart.

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 several containers of egg patties, cooling from yesterday, holding above 41F. PIC stated they were cooled in ice bath, then placed in plastic, deep well container with lids off which are later secured on. Ensure egg patties are 41F and below in a total of 6 hours before placing items in containers and securing lids. CDI PIC 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed container of cream cheese prepared yesterday, holding above 41F degrees in a deep well container with plastic wrap secured over. Ensure items are allowed to properly cooling before securing lids/covers on items. CDI PIC voluntarily discarded. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage patties and tuna salad with no known last time of temperature of 41F and below, holding above 41F. CDI PIC voluntarily discarded. Other items in unit holding 41F 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 .

3-501.15 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 cooked and cooled egg patties and cream cheese mixture from temperate ingredients holding above 41F after preparation yesterday. Items were in deep well, with lids/covers, tightly secured. Use open, metal, shallow containers. CDI PIC voluntarily discarded items. 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 .

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at hand sink in back. CDI soap replaced.

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 quiche date marked 10/30. Item was pulled from freezer but date of pull not placed. Observed peach compote made in house by boiling peaches with sugar and cinnamon with date mark of 10/30 and two with no date mark. CDI date mark of pull placed on quiche and peach compote was voluntarily discarded. Great deal of overall improvement. Facility now understands that compotes made in house do required temperature control and can only be held 7 days. 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 .

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed sealant peeling from hand sink in back prep area. Replace.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee begin to don gloves to engage in food prep without a hand wash before. CDI Employee redirected to wash hands first and don new gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed two hand sinks with no paper towels. CDI PIC provided paper towels in both locations.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above washed produce. CDI PIC moved washed produce to top shelf. 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 in three comp sink testing at 0 ppm. CDI PIC refilled and tested, 0ppm, container was empty, PIC replaced container, tested at 200 ppm. 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

3-501.18 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 multiple items requiring date marking that exceeded 7 day date mark: cooked eggs with date mark 5/24, garlic aioli 5/6, pickles made with brine that is not cooled to 41F prior to placing cucumbers in 4/10, cream cheese 5/23, ricotta 5/23, tuna 5/22. CDI All items were 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 .

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single use forks stored prong side up for the public to access. CDI PIC placed all forks prong side down so that the public was accessing the handles and not the food contact surface.