ANOTHER BROKEN EGG CAFE

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC in the facility at the time of the inspection. CDI- PIC arrived at the end of the inspection.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no food employees with a food protection manager certification on site at the time of the inspection. Ensure a certified food protection manager is on site at all times of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.14 Post a hand wash sign at each hand sink. Observed no handwashing sign at the hand sink beside the waffle station. CDI- EHS provided a hand washing sign to post.

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. PIC stated during the inspection that food contact surfaces and utensils are cleaned/ sanitized at the end of every shift and indicated that the shift ends every 8 hours. Facility opens at 7 AM. PIC stated utensils and food contact surfaces have not been w/r/s since opening. EHS educated PIC on proper cleaning frequency for food contact surfaces. CDI- PIC removed utensils and food contact surfaces to dish pit to be w/r/s. 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 . 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 microwave used to warm biscuits and beignets in need of cleaning. Increase cleaning frequency.

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 sausage in make table without a date, chicken and lobster in lowboy without a date and heavy cream in the walk in cooler without a date. Also observed crawfish in the grill lowboy that exceeded 7 day hold. CDI- Items without date mark were verified with PIC and date mark was added. Crawfish was voluntarily discarded by PIC. 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 .

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -Pf Observed backflow preventer at canwash not rated for continuous use with hose and spray nozzle attaches and water on. CDI- Spray nozzle disconnected. REPEAT.

6-303.11 Provide required lighting intensity. Observed broken light fixture in walk in cooler resulting in lighting less than 10ft candles. REPEAT. 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food co-mingled with prepped containers of RTE food. CDI- PIC removed item to designated employee shelf.

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 uncovered beverage stored on top of microwave and another beverage stored on counter where food prep occurs. CDI- beverages discarded or relocated.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed box of moldy lemons in reach in cooler. PIC was aware and was waiting to return to vendor for credit. Recommend to keep separate from product in use. CDI- sign placed on lemons to not use/for return.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored in grill drawers above pasteurized liquid eggs. CDI- items relocated. Observed raw shrimp stored over package of deli turkey and pre-cooked sausages in walk in cooler. CDI- items relocated. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed asparagus stored over container of salsa in walk in cooler. CDI- relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee wearing gloves crack raw shell eggs and then move to handle bread for toast without changing gloves. CDI- discussed proper glove changing procedure with employee who then also discarded gloves, washed hands and donned clean gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tomato slicer with food debris. CDI- placed at dish area to be rewashed. 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 cooked breakfast potatoes under heat lamp at100F. CDI- potatoes reheated to above 165F. Recommend to place in steam table to maintain 135F and above or use TPHC. 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 green chilis, sliced ham, goat cheese and several other items in units on line without dates. Observed date marking procedures not being followed for freezing and thawing of foods. Verification required to review overall 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 andouille sausage, ground sausage, gumbo, corn, ham, lobster, crawfish and other foods in units on line with date labels exceeding 7 days. CDI- all products 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed liquid pasteurized eggs and egg whites next to grill that were being held on time without a time label. CDI- time label added.

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 working container of powdered sugar and large container of flour unlabeled.

4-502.13 Single-use and single-service articles cannot be reused. Observed milk containers in server coolers being reused to store ice tea.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed backflow preventer at canwash not rated for continuous use with hose and spray nozzle attached. CDI- spray nozzle disconnected.

6-303.11 Provide required lighting intensity. Observed broken light fixture in walk in cooler resulting in lighting less than 10ft candles.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P EHS observed food employee cracking raw eggs and then going to work with RTE foods without proper hand wash. EHS observed same employee working with raw chicken and moving to work with RTE foods without proper hand wash. CDI - Food employee was instructed twice to wash hand prior to working with RTE foods. (2)

6-301.14 Post a handwash sign at each handsink. EHS observed missing hand washing sign by hand sink next to fry station. CDI - EHS provided PIC with hand washing signs to post. (0)

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf EHS observed missing asterisk for new seasonal item on separate menu. PIC stated all three menu’s are provided to guests when they are seated. EHS stated that the menu item still requires an asterisk to notify the guest and direct them towards to consumer advisory. CDI - PIC used permanent marker to mark an asterisk next to the menu item on all seasonal menus prior to the end of inspection. (0.5)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed PIC without proper hair restraint while preparing food on line. EHS advised to don proper hair restraint while working with food. REPEAT. (1)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed wet wiping cloths being stored under grill and not in sanitizer bucket. EHS instructed PIC to store any in use wiping cloths in sanitizer once wet. (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. EHS observed gaskets to reach in units throughout the make line accumulating food debris and residue. Increase cleaning frequency. 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. EHS observed light above three compartment sink in disrepair. EHS observed broken tile by WIC. Repair. (0)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw salmon, raw shrimp, and raw chicken over RTE foods in WIC. CDI - PIC rearranged storage order. No contamination observed. (0) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine accumulating small amount of black residue, Increase cleaning frequency to avoid accumulation. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese, buttermilk ranch, and chorizo in make units above 41F(see temp chart). CDI - Ranch was portioned into cups this morning without allowing to properly cool before placing in make unit, chorizo was temped this morning at 6 am but was observed at 45 at 11:45am; PIC voluntarily discarded, shredded cheese was observed above 41F in flip top; PIC stated this was just placed in unit less that four hours ago and was removed to WIC to quickly cool before storing in flip top. REPEAT. (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 .

3-501.18 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 cooked crawfish tails, cooked garlic, crab mix, and crab cakes held beyond 7 days. CDI - PIC voluntarily discarded 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working make line without head covering. REPEAT. (1)

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 shelving in WIC starting to accumulate residue. Increase cleaning frequency to avoid accumulation. (0)

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 walls above expo line accumulating dust and food residue, observed ceiling tiles above cook line soiled with food residue. Increase cleaning frequency to avoid accumulation. (0)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager onsite at the start of the inspection. CDI- PIC with CFPM arrived approximately 30 minutes into the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed scoops knifes, lids, tomato slicer, coffee cups, and deli slicer with visible food debris stored as clean. CDI- PIC took items to dish area to be re washed, rinsed, and 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream cheese sauce and two containers of shredded cheese that were being held above 41F. CDI- PIC voluntarily discarded the items. 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 is not been labeled, or if the label is incorrect. -P Observed multiple items in the grill drawers that past the allotted 7-days for date marking. Observed fresh garlic and oil, smoked RTE salmon, RTE crab meat, RTE lobster, RTE crawfish, cooked chicken, and sliced ham all past the 7-days for date marking. CDI- PIC voluntarily discarded all 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 a container of poached eggs in the lowboy without a date mark. CDI- PIC voluntarily discarded the item. 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 .

3-501.19(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 label for the Hollandaise sauce being held on TPHC. CDI- PIC added a time label for product. See comments.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled spray bottle with a purple liquid inside. CDI- PIC labeled the bottle with the common name of the chemical.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees actively engaged in food prep without the use of a hair restraint.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoops for waffle/pancake mix sitting in room temperature water. EHS provided education to PIC. CDI- PIC got a metal pan and placed it on the grill to maintain a temperature of at least 135F for holding the scoops. See temp chart.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few plastic pans stored as clean that were stacked wet. CDI- PIC moved items to dish area to be W/R/S.

5-205.15 Maintain a plumbing system in good repair. Observed that the mop sink and the soda machine were leaking during the inspection. Repair as soon as possible. See comments.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed an unshielded light in the 2 door reach-in cooler near the office. Replace shield or replace with a shatter-resistant bulb. 6-303.11 Provide required lighting intensity. Observed a light in the back prep area that was in disrepair. Repair light to provide 50 foot candles of light.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food handler using wiping cloth and then return to handling RTE food without washing hands. CDI- Food handler washes hands before resuming. (-2) 2-301.15 Only wash hands in handwashing sink. -PF Observed food handler washing hands at prep sink. CDI- Food handler re-washes hands at hand sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp beside cooked seafood in WIC and raw seafood behind RTE foods in cold drawer 1. CDI- Storage order rearranged, storage order graphic moved to inside WIC near relevant shelf for guidance. (-1.5) 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw beef beside raw chicken in WIC. CDI- Poultry moved to very bottom, below other raw proteins.

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 lobster wine sauce in use past discard time on TPHC label. CDI- Sauce voluntarily discarded. (-1.5)

3-302.15 Wash fruits and vegetables prior to use. Observed avocado with sticker label at fliptop. EHS reminds PIC that washed fruit should not bear stickers; CDI- avocado is moved to prep sink for re-washing. (-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 knife stored with blade between back of paper towel dispenser and wall. CDI- Knife moved to warewashing. (-0)

4-501.11 Maintain equipment in good repair. Observed broken handle loosely attached at doors for both WIC and WIF. Repair at earliest opportunity. (-0)

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed raw shell eggs stored in WIC and cold drawer with cracked egg and yolk seeping into container. No contamination to nearby foods observed. EHS advises the PIC to be cautious with storage of raw shell eggs. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheddar cheese in right hand fliptop at 43F. CDI- PIC voluntarily discards and replaces with cheese not packed above the container fill line. (-0) 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open container of chocolate milk in front RIC without date mark, several items with expired date mark inside WIC, and 7/20 date-marked deli turkey inside cold drawer. CDI- PIC voluntarily disposes of all expired items inside WIC and cold drawers, dates chocolate milk with open date. See comment. (-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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed leak at Quat dispenser by 3 comp sink. Repair at earliest opportunity. (-0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in sanitizer bucket measuring 50PPM quat. CDI- employee remixes sanitizer to concentration of 200PPM. (-.5)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpsters with door open. EHS advises PIC to shut dumpster doors when finished disposing of trash. (-.5)

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 employee crack raw shell egg then handle equipment but not wash hands after removing gloves and donning new gloves. Observed employee turn faucet off with their bare hands after washing.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed parasite destruction letter for salmon from 2019. Vr to ensure updated letter provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed a couple pans and utensils stored as clean but had some food residues. CDI, equipment relocated for cleaning. 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed poached eggs on steam table at 111 degrees F. Operator stated they boil poached eggs and stop cooking process but continue cooking it later to finish. CDI, poached eggs voluntarily discarded.

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 sausage with date of preparation of 1/19. CDI, sausage 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 .

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans wet stacked on storage rack.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Hamilton beach food processor labeled “household use only”. 4-501.11 Maintain equipment in good repair. Observed gasket loose on top of dish machine.

General Comment: 2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P - Observed manager show employee health policy poster but not aware of reporting requirements relating to exposure. CDI, updated employee health policy provided. For more information on employee health policy please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink stored on prep table.

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 guac with cut Tomatoe cooling at 53 degrees F at 9:53. At 10:43 guac was at 52 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, guac transferred to shallow uncovered container to cool in walk in cooler. 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://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 flip top prep refrigerator on line not holding TCS foods at required temperature. Several foods were reading greater than 41 degrees F. See temperature observation chart. Foods placed in unit in morning per PIC. Ambient air temperature of unit was 44 degrees F. CDI, TPHC used on Flip top prep refrigerator. TPHC procedure emailed to operator. Visit needed to ensure long term compliance and calibration of prep refrigerator. 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 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 guac with cut Tomatoe cooling at 53 degrees F at 9:53. At 10:43 guac was at 52 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, guac transferred to shallow uncovered container to cool in walk in cooler. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quart sanitizer bucket below required concentration. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans wet stacked on storage rack.

4-501.11 Maintain equipment in good repair. Observed leak on dispenser of quart sanitizer at 3 compartment sink.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster doors left open. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plugs missing from dumpster.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee moving from dirty to clean dishes at the ware washing station. CDI Spoke to PIC about correct procedures for washing hands with change in task. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hand for less than 15 seconds no barrier to turn off faucet. CDI made PIC of hand washing procedures. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed Ice machine lid and cover of the chute with build up on it. Clean

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Andouille sausage, Shredded Cheese, Country ham, diced tomatoes above 41 CDI PIC voluntarily discharged food. 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 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 squirt container by grill not labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. OBSERVED Bucket of pickles on the floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer reading at less than 50PPM, CDI PIC corrected sanitizer reading was 200 ppm

4-501.11 Maintain equipment in good repair. Observed prep unit not holding TCS food at 41 and below. Temp in unit 61 degrees. Repair Tech was onsite. Also Observed ice mach leaking, several units leaking throughout kitchen.

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 table top blinder with debris on outside of blender.

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 throughout kitchen needed cleaning. -REPEAT VIOLATION-

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks stored above carry out containers. Move cups to lower shelf have an area for employee drinks.

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 Hollandaise sauce and cream cheese on TPHC but a start and end time was not observed on items. CDI-PIC provided a 4 hour time stamp from the same time as the labeled poached eggs that were timed and placed on TPHC at the same time as the other items.

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 on kitchen floor specifically near and under kitchen equipment.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety PIC provided employee health policy that includes a section on Communicable disease safety and prevention but does not include the 5 reporting symptoms or Big 6 reportable food borne illnesses. Facility does have employee health educational poster posted in several places with required symptoms and illnesses. CDI - EHS provided PIC with paper copy of the updated employee reporting agreement that has all components in one area. EHS discussed with PIC that the updated policy should be reviewed with employees on a regular basis. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed bar mixing spoon stored in front of house bar hand sink. CDI-PIC removed spoon from handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed several metal scoops and tongs with dried food debris stored clean at clean utensil rack. CDI-PIC places items in dish machine. -REPEAT VIOLATION- 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside of ice machine with buildup. Remove buildup from inside of ice machine. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed low sanitizer at 50PPM at back prep station as well as near front prep coolers. CDI-PIC adjusted sanitizer to 100ppm.

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados at prep coolers with sticker still on avocados and some avocados are cut through the sticker. CDI-PIC removed avocados to be rewashed.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety PIC provided employee health policy that includes a section on Communicable disease safety and prevention but does not include the 5 reporting symptoms or Big 6 reportable food borne illnesses. Facility does have employee health educational poster posted in several places with required symptoms and illnesses. CDI - EHS provided PIC with paper copy of the updated employee reporting agreement that has all components in one area. EHS discussed with PIC that the updated policy should be reviewed with employees on a regular basis. REPEAT

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink on left side of the bar running out of soap. PIC was notified. Soap was available at 3 other hand sinks. Keep soap available at each handsink. -0 points 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a serving tray stored in hand sink on right side of bar. CDI - PIC moved server tray. -0 points

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed dried food on slicer blade. Observed food residue on several spoons and scoops stored clean. CDI - Slicer was taken to be W/R/S. Spoons and scoops were taken to 3-comp to be W/R/S. -1.5 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed shredded cheese, diced tomatoes, hash brown patties, pooled egg whites, sliced andouille sausage, mozzarella cheese and ground sausage in omelette prep unit holding above 41F. CDI - PIC was not sure when items were placed in unit and voluntarily discarded TCS items in cooler. New TCS items on the make top were placed on emergency TPHC. EHS provided PIC with emergency procedures and filled out form during inspection. TCS items in RIC will be stored in WIC and taken out as needed. PIC will call and have unit serviced. REPEAT -3 points A VR is REQUIRED no later than 05/27/22 to check cold holding temperatures of omelette prep unit and if TPHC procedures and time stamps are in compliance.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI PIC unable to locate a thin probe thermometer. A VR is REQUIRED no later than 06/03/2022 to verify facility has thin probe thermometer. -0.5 points 4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. -C Observed no thermometer to measure ambient air temperatures of omelette RIC or WIC. Provide air thermometer for each unit.

4-501.11 Maintain equipment in good repair. -C Omelette prep unit was not maintaining 41F or below during inspection. Ambient air temperature read 49F. PIC will place call to have unit serviced. -0 points

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. -C Observed soiled gloves and tissue on shared dumpster pad inside enclosure. Clean. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. -C Observed shared dumpster door open. Keep doors closed. -0 points

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. -C Observed dust build-up on light cover on ceiling over bread warmer. Observed soiled paper towels on floor in mens bathroom. Clean as often as necessary. -0.5 points

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Employee health policy doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee health acknowledgement form to properly inform food employees.

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. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI-REHS educated and provided PIC a template plan to be implemented.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced tomatoes and shredded chees in flip coolers out of cold holding temperature. Items were held in coolers from previous date. CDI-PIC voluntarily discarded cheese and tomatoes. -REPEAT VIOLATION-

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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed Chorizo cooling while tightly wrapped. CDI-PIC removed wrap for continuous air flow. -REPEAT VIOLATION- no point escalation due to noticeable improvement.

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

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 general cleaning needed on kitchen equipment and coolers.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed racks blocking the hand sink in the bar area. CDI-PIC removed racks from in front of the sink.Maintain access to handsinks at all time

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes in the prep unit that were above 41F. CDI-Tomatoes were placed into the WIC to rapidly cool.

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 watermelon, salsa, sliced and diced tomatoes, sausage and ground sausages that were cooling while tightly wrapped. CDI-PIC unwrapped foods to allow them to rapidly cool. EHS explained to PIC that foods need to be uncovered while they are cooling. Once they reach 41F and below they can be covered again.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of butter and water that were not labeled. CDI-PIC provided labels.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed bottle of cream cheese placed on TPHC but not time stamped with beginning and end times. CDI - Item time stamped.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed container of employee food stored on top shelf of stand-up reach in unit and personal jacket, keys, phone, and candy stored on cart above to-go soup cups. Also observed cell phone stored on prep table. CDI - All items removed and stored properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, fresh mozzarella, and blanched asparagus maintaining temperatures 43F-53F. CDI - Mozzarella and asparagus voluntarily discarded. Sliced tomatoes taken to WIC for cooling.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items stored at front area right next to clean pitchers. No signature needed due to COVID-19 guidelines.