CHEZ MARIE

6-301.14 Post a handwash sign at each handsink. Observed back hand sink with no handwash sign during inspection. CDI - REHS provided. 0 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy strawberries in croissant lowboy during inspection. CDI - PIC voluntarily discarded. 0 pts.

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 various containers of milk void of labels identifying the date which they were opened being stored in coffee lowboy during inspection. CDI - Employee verified milks had been opened on 8/13/26 and labeled. Repeat. 3 pts. 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 ham and cheese croissants intended to be placed on TPHC maintaining a temperature of 126F during inspection. CDI - REHS educated PIC on proper starting temperatures. Croissants reheated to over 165F. 0 pts.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probed thermometer on site during inspection. Acquisition necessary. 10 day VR required. 0.5 pts.

4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser at three compartment sink dispensing at 100ppm quat during inspection. Three compartment sink was not being used to sanitize dishes at this time. Repair necessary. Dish machine dispensing properly concentrated sanitizer. Facility to utilize dish machine until three compartment sink repair. 0.5 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various employee belongings being stored above customer food prep areas during inspection. Ensure employee belongings are stored in a manner that does not promote the contamination of customer foods. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee fill up container with water at hand sink. CDI: Item was removed, education provided.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle cell phone then proceed to handle clean utensils and food products without changing gloves. CDI: Food employee changed gloves and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed spinach and mushrooms above 41F. PIC stated items had been sitting out of refrigeration. CDI: Items were placed in blast chiller to cool. 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 mushrooms and spinach without dates and quiche with a date of 3.31. CDI: Quiche was voluntarily discarded, dates were placed on spinach and mushrooms. 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 .

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee handle soiled dishes then proceed to handle clean dishes without washing hands. CDI: Food employee washed hands.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed one package of strawberries with white buildup. CDI: PIC voluntarily discarded.

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 ham and cheese croissant, spinach pastry and mushroom pastry being held on TPHC without written procedures. CDI: Written procedures were filled out at the end. 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 ham and cheese croissant, spinach pastry and mushroom pastry being held on TPHC without time labels. CDI: PIC placed time labels on items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic containers wet stacked.

REPEAT 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without quat test strips. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 70 degree unsalted butter on the counter. PIC stated that they soften it in the morning to put on pastries. CDI - Butter was 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 soft Brie cheese with a date mark from 4/16/25. CDI - EHS educated employee on the FDA cheese exemptions and what has to be discarded within 7 days. CDI - Item was voluntarily discarded.

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed missing disclosure for one of the two menus. CDI - Menu was corrected during inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on prep surfaces throughout the kitchen.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the prep cooler cutting board with deep stains and cuts.

10-DAY VERIFICATION REQUIRED 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed Quat test strips that had been dropped into the sink, rendering them unusable.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed open dumpster doors and a missing trash can next to the hand wash sink.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. At the beginning of inspection no employee present was certified.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a mop bucket blocking the back corner hand sink. CDI - Mop bucket was removed.

REPEAT 4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth on the ice machine water tube. Improvement from previous inspection.

10-DAY VERIFICATION REQUIRED REPEAT 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed missing consumer advisory and asterisk for smoked salmon.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one chemical spray bottle with a missing label. CDI - Item was labeled. Improvement made from previous inspection.

10-DAY VERIFICATION REQUIRED 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.

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 an ice coop with the handle buried down in the ice.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster lids and both drain plugs missing.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed par cooked over-easy eggs stored above ready-to-eat foods in the bottom of the prep cooler. CDI - Items were voluntarily discarded.

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of the ice machine.

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Observed par cooked eggs without a policy or approval from the Health Department. 10-day verification required. 3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed a plate of par-cooked over-easy eggs. PIC stated that if a customer orders an egg undercooked, it will be warmed up in the oven and served that way. Par cooked eggs shall not be served unless it reaches a final cook temperature of 145 degrees. CDI - Items were voluntarily discarded and establishment will discontinue par cooking.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed undercooked, over-easy eggs being offered on the menu. 10-day verification required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer buckets with no labels. CDI - Item was labeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee preparing food with a bracelet on.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths stored on prep surfaces throughout the kitchen.

3-304.12 In-use utensils shall be stored in one of the following ways: In water 135 degrees or higher, under running water, on a dry clean surface, or inside of the product with a handle sticking out. Observed mixers being stored in 76 degree water. Observed a cup being used to scoop flour. Repeat.

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 Observed tomatoes, ham Gruyre holding above 41F. See temperature chart. Recommend putting TCS items on prep top on TPHC. Form provided. CDI - Foods were moved to reach in to cool down. - 1.5 - REPEAT

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 mixers stored in water at 101F. PIC stated that mixers are used in the morning, cleaned and placed in the water until used again, possibly not till the next day. EHS recommends that mixers are air dried after cleaning. CDI - PIC placed mixers in 3 compartment sink to be recleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed plastic pans left wet stacked on shelf above three compartment sink. - 0.5 - REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes with labels still left attached from previous uses. Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized again. 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 .

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 Observed tomatoes and ham both inside of the prep unit holding above 41F. See temperature chart. Foods were moved to walk in cooler to be brought down below temperature threshold.

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 please visit: http://meck.co/FoodSafety 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 . Observed recently sliced tomatoes placed inside of the prep unit attempting to cool. Ensure that foods are not placed in open air environments to allow proper cooling . CDI- Tomatoes were moved to prep unit to fully cool.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open during the inspection. Ensure that back door is closed to prevent possible entry of pests.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked directly on top of each other.

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: http://meck.co/FoodSafety Observed lettuce and ham without date marking present. Foods were properly dated during the inspection.

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 please visit: http://meck.co/FoodSafety 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 . Observed cut ham tightly wrapped in container that does not allow proper air air flow to allow cooling to accomplish at a fast enough rate. Ensure that foods are cooled using approved cooling methods such as spreading the ham on a sheet pan in a thin layer then placing inside of rapidly cooling equipment.

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 squeeze bottles of simple oil and wheat flour without labels. Ensure that these items are dated once placed inside of a secondary container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked directly on top of each other.

Observed torn gasket channels inside of reach in unit. 4-501.11 Maintain equipment in good repair.

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 Observed top of prep unit holding 41-50F. The prep unit is in front of the oven so staff are turning the unit down. The bottom of the prep unit is holding food at 41F. Staff will also be diligent about keeping the lid closed when not in use. Items were in plastic containers and above the ‘fill line’. They advised they will be ordering metal pans in different sizes. All food on top of prep unit was moved to reachin refrigerator to chill back down to 41F before being placed back in the prep unit top. Blue cheese was in a plastic container inside another plastic container. They will discontinue this process.

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: http://meck.co/FoodSafety Observed quiche and cut ham without date marks. The quiche was pulled from the freezer this morning so it was dated as such. The cut ham was cut less than 7 days ago so it was dated during the inspection with cut date.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of sanitizer unlabeled. Labeled during the inspection.

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 squeeze bottles of simple syrup, honey mustard, pesto sauce, and balsamic vinegar without labels. Observed a few small containers of dry goods without labels. Label all.