AMY'S PLACE CAFE

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed multiple dishes, stacked and stored as clean, with sticker residue left on the surface. Remove sticker residue when washing dishes. -CDI- Dishes were moved to be re-washed/rinsed/sanitized. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed hashbrowns holding below 135F in hot cabinet. -CDI- PIC reheated hashbrowns. 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 .

4-601.11(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 slight buildup of food residue/debris on bottom of tall reach-in freezer. Increase frequency of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed multiple items in make table and make-table lowboy above 41F (coleslaw, sliced turkey, diced tomatoes, corn, turkey sausage, turkey bacon). From the date mark sticker on each container, all food items above 41F were prepped this morning, approximately one hour ago. After prepping TCS foods, ensure they are cooled down to 41F or below using the freezer to rapidly cool, before placing them in the make table or low reach-in cooler. Make tables and low reach-in coolers are not efficient at cooling foods; their purpose is to maintain cold holding temperatures. All other foods in the make table and low reach-in cooler were properly cold holding at or below 41F. -CDI- PIC moved all foods above 41F (coleslaw, turkey, tomatoes, corn, turkey sausage, turkey bacon) to the reach-in freezer for rapid cooling. By end of inspection, EHS observed foods cooling at sufficient rates to reach 41F within 4 hours of prep. 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 .

3-501.18 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 hashbrowns held past their 7-day timeframe (prep date of 4/6). -CDI- PIC voluntarily discarded the hashbrowns. 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf -Observed heavily dented can stored along food intended for consumer use in dry storage. -CDI- PIC moved dented can to separate area, not to be used. Do not use heavily dented cans.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf -Observed no written vomit/diarrhea procedures at facility. -CDI- EHS provided PIC with written procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed hash browns holding at 84F, above toaster oven. -CDI- PIC placed hash browns on TPHC for 4 hours, to be discarded after breakfast ends. PIC stated hash browns are not a permanent menu item, and facility just started serving them. PIC and EHS discussed adding hash browns to TPHC procedures or utilizing a heat lamp, if facility intends to serve hash browns for future sale. 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 .

3-501.18 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 kale in make table without a date mark. -CDI- PIC verified when kale was prepped and properly added date mark to item. 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 no written procedures for eggs or sausage held on TPHC. -CDI - EHS provided PIC with blank TPHC procedures form and observed PIC fill out form. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P -Observed pasteurized eggs being actively cooled down in RIC after being held on TPHC. Per TPHC procedures, TCS foods may not be cooled down for cold holding after being held on TPHC. Once TCS foods is placed on TPHC, it may not be transferred back to cold holding. Food must be discarded at a maximum of 4 hours after being placed on TPHC. -CDI- PIC voluntarily discarded the eggs and EHS educated PIC on TPHC procedures.

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 stickers intact on exterior surface of containers stored as clean. Sticker residue was not observed directly touching the food-contact surface of the containers. Fully remove stickers when washing/rinsing/sanitizing.