COURTYARD BISTRO

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. PIC had food handlers certification. -1 point- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at rear handwashing sink near utensil storage. PIC states that supplies aren't available to fully stock handwashing sink with soap and is using soap from another handwashing sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink next to grill. PIC is using paper towels from other handwashing sink but does not have new roll to stock in use handwashing sink. PIC states that establishment does not have supplies to fully stock all handwashing sinks. A verification will be conducted by 10/29/2026 to determine that all handwashing sinks are fully supplied. -1 point-

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed heavily dented can of Hormel chili stored in dry storage area. CDI - Can of chili was discarded. -0 points-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up of black and pink build up on rear ice machine as well as front ice machine near coffee bar. Recommend higher frequency and more thorough cleaning. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed carafes of oat milk, half/half, and 2% milk, left on bar top for customer use. All milks were between 49F and 51F. PIC stated that milks are left on counter top without temperature or time control, returned to refrigeration at end of breakfast service, and then placed on bar top again the following day until empty. CDI - PIC has been advised that TCS foods must be held at 41F or less or use procedures of TPHC. PIC has agreed to keep milk carafes in coffee bar reach in cooler to maintain temperatures of 41F or less. -1.5 points- 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 opened containers of salsa, liquid eggs, blue cheese and ranch dressings, cooked broccoli, cooked chicken wings, cooked chicken cutlets, cooked peppers, tomato sauce, breakfast sandwiches, guacamole, cooked potatoes, and oatmeal dressing in flip top units, refrigerated drawers, and walk in cooler without date mark. CDI - All items were discarded. PIC has been advised to establish a date marking system for TCS foods and has been given training material. 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 deli pepperoni with a date mark of 9/27 and hardboiled eggs with a discard date of 10/11. CDI - All items were discarded. -REPEAT- -3 points- 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 .

7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf Observed a plastic 16oz water bottle on chemical storage shelf used to store Fabuloso cleaning solution. CDI - Item was discarded. PIC has been advised to store chemicals in approved chemical storage containers and to label accordingly. -0 points-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .Observed no thin probe thermometer in establishment. A verification will be conducted by 10/29/2026 to determine if establishment is in compliance. -0.5 points-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles of oils and other ingredients stored by grill and at coffee station. Observed unlabeled plastic storage containers of ingredients stored on prep surfaces. -REPEAT- -1 point-

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 container of water on prep top used to store forks and spoons with a water temperature of 84F. -0 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 abundant build up of food debris, residues, and food splash on inner surfaces of cold holding equipment and in gaskets. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed unidentifiable food item covered in mold. Item was not labeled or date marked. CDI - Both food and storage container were discarded. -1 point-

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 above ready to eat mixed salad greens, half/half, and carton pasteurized eggs in walk in cooler. CDI - Storage order was corrected. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 opened container of hummus, sliced tomatoes, opened container of diced cantaloupe (manufacturer's discard date of 5/22/26, and an opened container of salsa (manufacturer's discard date of 4/26) without date marking in walk in cooler and flip top cooler. CDI - Items were discarded. -1.5 points-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed canisters of chafing fuel (Sterno) stored above single use drink cups and lids on storage rack. CDI - Chafing fuel was moved to chemical storage area. -0 points-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles of oil on prep line and large food bins of ready to eat foods in kitchen. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of bread stored on floor of walk in cooler. -0 points-

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocado with produce sticker still attached stored in flip top cooler. When washing fruits and vegetables remove produce stickers and sticker residues. -0 points-

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use coffee filters stored opened and upright on top of coffee maker and on shelving. Observed opened and unprotected food containers stored on rear shelf of flip top cooler. -REPEAT- -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 heavy build up of food residues, splash, and debris in gaskets of cold holding equipment, inside reach in coolers/drawers. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on flip top cooler cutting board. Store employee possessions in a designated area away from clean equipment, food, and utensils. -0 points-

5-202.12 Provide at least 100F water at handsinks. Observed handwashing sinks in establishment with water temperatures ranging from 84F to 86F. CDI - Hot water was restored to handwashing sinks during inspection. Handwashing sink water temperatures were 104F to 106F. Three compartment sink water temperature was measured at 126F. -0 points-

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use coffee filters and food containers stored upright and without protective packaging in kitchen. -0 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 heavy build up of food residues, splash, and debris in gaskets of cold holding equipment, inside reach in coolers/drawers, and on non-food contact surfaces of cooking equipment. Recommend higher frequency and more thorough cleaning. -0.5 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -1 point- 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 employees glasses and container of pens stored on top of serving dishes in kitchen. PIC stated that items are not in use and are part of storage. CDI - Personal items were removed and dishes were washed, rinsed, and sanitized. PIC has been advised to discard items in kitchen that are no longer in use. -0 points- 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 .

7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf Observed floor cleaner stored in single use plastic cup on shelving in chemical storage area. PIC had been using it to apply cleaner to floors. CDI - Single use cup was discarded. -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of French fries stored on floor of walk in freezer. -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 back handsink blocked by cart. CDI- PIC removed cart from area. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC dump sanitizer in handsink. CDI- EHS discussed handsink usage with PIC. *REPEAT*

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P. Observed bag of shredded cheddar cheese mix with green build-up stored in cold drawers. CDI- PIC voluntarily discarded. Item.

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 container of salsa open without a date mark in cold drawers at front and almond milk opened yesterday without a date mark in low RIC at front. CDI- PIC stated that items had been opened on yesterday, applied date mark to containers. 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 is not been labeled, or if the label is incorrect. -P. Observed cantaloupe out on 4/6, green chili salsa prepped on 4/20, and chicken salad without a date in WIC. CDI- PIC voluntarily discarded items out of date, stated chicken salad had been opened 4/26 and applied date mark. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer solution of 0ppm. CDI- PIC removed and refreshed containers. *REPEAT* 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer container stored on ground below back handsink. CDI- PIC removed container to correct location. *REPEAT*

4-903.11(A)(C) Store single-use and single-service articles 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 single-use lids and cups stored on floor on racks across from WIC.

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 floor of WIC with liquid food debris accumulation. Observed gaskets of low RIC with food debris accumulation.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf- *Observed - Spatula and knife stored in basin of Handsink. *CDI - PIC removed and educated food employee on proper use of a handsink.

*REPEAT* 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 above milk. *CDI - PIC moved eggs to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - 2 Boxes of food stored directly on the floor in WIF. *CDI - PIC removed boxes from the floor storing them on the shelving in WIF.

*REPEAT* 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Sanitizer buckets at 50ppm, PIC stated that they filled up the sanitizer buckets this morning at 6am. *CDI - PIC refilled buckets which tested at 200ppm. EHS advised changing out sanitizer in buckets every 2 hours to keep sanitizer at proper concentration. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. *Observed - Sanitizer buckets stored on prep top surface. *CDI - PIC placed sanitizer buckets onto lower shelf removing the possibility of chemical contamination.

*REPEAT* 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw bacon stored above bottled and canned drinks. *CDI - PIC placed raw bacon on bottom shelf to remove possibility of contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 - Boiled eggs that needed to be discarded on 9/17/24. *CDI - PIC voluntarily discarded 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - 2 sanitizer buckets stored at a concentration of less than 50ppm. *CDI - PIC changed out low sanitizer with new sanitizer putting the buckets of sanitizer at the proper concentration.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shelled eggs stored over creamers in the walk in cooler. CDI - PIC rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf milk, Oatmilk, creamers, cut melons in grab n go, prepped in house parfait with fruit and granola all without datemarking. CDI - PIC stated they were prepped yesterday. PIC datemarked properly.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical pray bottle with pink liquid. CDI - PIC properly labeled.

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 hair restraints

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed QAC test strips water damaged. CDI: PIC provided new test strips. Verification visit required to ensure compliance.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed wet cloth in handwashing sink

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed strawberries with mold. CDI.. PIC discarded strawberries

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 several squeeze bottles without labels.

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 hair restraints

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cellphones on prep table 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 drinks above bagels and bread

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Creamer, cooked tomatoes, cut honeydew lacked date marks. Items prepared yesterday. Date marks added.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 2 cutting boards in bad repair.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf. Observed coffee pot stored in front hand sink. CDI: Education provided and coffee pot removed.

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 black buildup in bottom of ice scoop holder. CDI: PIC cleaned.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing.-Pf Observed red sanitizer bucket stored in hand sink. CDI: Education provided and food employee removed bucket. Observed food employee pour dirty sanitizer water into hand sink. CDI: education provided and food employee cleaned hand sink.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer. -P Observed dish machine unable to reach 180F sanitizing temperature- 114F. Facility will use three compartment sink(making solution by hand) until unit repaired. EHS will return within 10 days to verify dish machine able to properly sanitize. VERIFICATION REQUIRED. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink- 0ppm in sink basin, 50ppm directly from spout. Facility will make solution by hand until repaired. EHS will return within 10 days to verify sanitizer properly dispensing. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hard boiled eggs being held above 41F in front make table. Prep date of 10/06/22. CDI: Education provided and product voluntarily discarded.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed QAC test strips water damaged. CDI: PIC provided new test strips.

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 bacon and egg breakfast sandwiches cooling at a rate too low to meet cooling parameters. See violation #33 for details. CDI: PIC moved product to walk-in cooler for rapid cooling.

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 bacon and egg breakfast sandwiches being cooled wrapped in plastic in FOH make table. PIC stated process is to prep sandwiches, wrap, place in make table for cooling/holding, then reheat in turbochef to serve. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling. Going forward, facility is to cool and hold product using walk-in cooler.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink next to prep tables. CDI: PIC provided soap.