AMELIES FRENCH BAKERY AND CAFE NODA

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at front handwashing sinks. CDI- PIC provided items to area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ham croissants in front glass case, roasted red peppers and salad mix in flip top, temping above 41F. CDI- PIC to remove croissants to TPHC, roasted red peppers voluntarily discarded, salad mix removed to rapidly 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 .

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving on prep shelves and racks in different areas of establishment.

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 with residue accumulation, ceiling tiles vents and covers needing to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed speakers stored on prep shelf and among clean equipment. CDI- PIC removed items to designated area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two separate stacks of metal containers stored as clean with sticker residue accumulation still intact. CDI- PIC removed items to dish machine. *REPEAT* 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 . 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer stored unclean. CDI- EHS discussed with PIC, PIC had thermometer removed to be cleaned and sanitized.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 3 spray bottles with unlabeled while being used to stored chemicals. CDI- EHS discussed with PIC, PIC had labels placed on containers while awaiting label order.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed food employee with long sleeved hoodie scooping food from bottom of deep plastic container. EHS discussed ensuring food is protected from potential contamination from foreign sources, debris.

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 gaskets of reach-in on cookline, hard to reach areas of flip tops, and prep shelf of stove with residue and debris accumulation. Increase cleaning frequency. *REPEAT*

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several clean containers stacked inside of each other with parts of the stickers still intact. CDI..Items were moved to 3 comp sink to remove sticker residue 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed soup being thawed in sink without running water. CDI.. Soup was removed from sink

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flying pests.

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

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 standing water in black bins where clean utensils are stored.

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 build up on vents under hood.

6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign in one restroom. CDI. Provided PIC with one.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths held in solution at low concentration of 0ppm quart. CDI. PIC replaced the solution to 200ppm quart solution. REPEAT

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. OBSERVED wet stacking of cleaned dishes. CDI. PIC indicated that they were cleaned this morning and rearranged them.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed water bottle stored on prep tables. -CDI- PIC removed items. Repeat

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. OBSERVED an incomplete employee health policy in the facility during inspection. CDI. PIC was provided a new version and the changes that have been made.

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 items in RI cooler without dates. CDI. PIC date marked. ****all other items were properly dated. 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) (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 FOOD STUFFS held on time without time stamps on them. CDI. PIC added time on them and indicated they were cooked few minutes ago. 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 procedure for items held on time. CDI. PIC was provided a written procedure and prepared during inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths held in solution at low concentration of 30ppm quart. CDI. PIC replaced the solution to 200ppm quart solution.

4-501.11 Maintain equipment in good repair. Observed paints chipping off from micro wave, observed dish machine in disrepair (facility is using Togo items as of now). Needs to be repaired.

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 build up on shelves. Needs to be cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks in one of the bathrooms. Needs to be repaired.

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 build up on ceilings. Needs to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed water bottle stored on prep tables. -CDI- PIC removed items. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes stored as clean with stickers and sticker residue. CDI..PIC moved items to dishwasher for 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed bags of soup thawing in water standing water. CDI..PIC turn on cold water to thaw.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers stacked wet. 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 bins where clean utensils are stored with debris. CDI..Items were taken to dishwasher and new bins replaced.

6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign in one restroom. CDI. Provided PIC with one. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed mop equipment stored directly in front of hand sinks. CDI. PIC removed

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed containers of milk in the RI cooler at temperatures above 41F. CDI. PIC indicated that it was through continues RI during peak period. Milk is back in cooler and unit temperature is at 35F 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 .

3-501.19(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 FOOD STUFFS held on time without time stamps on them. CDI. PIC added time on them and indicated they were cooked few minutes ago.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed RI units missing thermometers inside. Needs to get some.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing a hair restraint. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing wrist jewery while engaging in food prep.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet wiping cloths stored on food prep surfaces. CDI. Placed in sanitizer if clean

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 build up in micro wave.

5-501.17 Provide a covered waste bin in female restrooms. Observed waste bins in restrooms without covers.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup in ice machine. -1.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed water bottles and lids stored on floor in dry storage area. -CDI- PIC removed items. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with metal and plastic containers stored as clean. 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 clean utensils stored in containers with food debris at the bottom. -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed slow drain at handwashing sink in bathrooms. Observed leak at prep sink in bakery area. Per PIC, order has been placed. -CDI- Repairs were made to prep sink while EHS was present. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpsters. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed speakers stored on prep tables and above clean dishes. -CDI- PIC removed items. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine sanitizer in dish machine at 0 ppm. -CDI- PIC instructed employees to use 3-compartment sink to W/R/S until it can be fixed by Ecolab. Ecolab came to service the machine while EHS was doing report and chlorine sanitizer is reading between 100-200ppm. -0- 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cut melons, cold oats and sliced tomatoes in RIC above 41F. Refer to temperature chart. Per PIC, facility has been having issues with this unit. Observed whole milk and almond milk front RIC above 41 F. Observed yogurt in flip top above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded cut melons and cold oats as they had been prepared prior days. PIC moved sliced tomatoes and yogurt to WIC to cool down as they had been sliced this morning. PIC moved whole milk and almond milk to WIC to cool down. **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 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 overnight oats, sliced tomatoes and sliced deli ham and turkey cooling in RIC tightly covered and stacked high. -CDI- PIC moved items to WIC to facilitate rapid cooling. **REPEAT** -1- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed housemade ranch, honey mustard, mayonnaise and vinegar in flip top with no labels. -CDI- PIC labeled these items. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing watch while engaging in food prep. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no head covering. -0-

4-501.11 Maintain equipment in good repair. Observed RIC not properly functioning. Repair. -0-

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee place dirty dishes on a rack to be placed in the dishwasher, then proceed to touching clean dishes without a hand wash. CDI-EHS shared observation with PIC and PIC stopped and corrected employee. Employee moved the clean dishes he touched to be rewashed, then the employee washed their hands.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a small amount of pink and black buildup inside of ice machine. Increase cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed multiple pans of sliced turkey and ham in a reachin cold holding unit at 43F. CDI-PIC voluntarily discarded the sliced meats that were above 41F and moved all other items to the WIC.

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: 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 . Observed shrimp (65F), cut melon (44F), and mushrooms (98F) in the cooling process tightly covered in the reachin cooler. Observed recently cooked, cooling shrimp placed in the prep top unit at 66F. CDI-The pans of shrimp, cut melon, and mushrooms were moved to the WIC to quickly cool. The PIC spread the cooked shrimp and cut melon on larger pans with more surface area for cold air flow to increase cooling rate.

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 an employee cell phone and drink on prep top table where food and equipment were also stored. Store all employee belongings in a separate area to prevent contamination. CDI-Employee items were moved.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed a package of prepared soup thawing in hot water with a temperature of 105F. CDI - Packaged soup was removed from hot water, placed in a metal pan, and placed under running water with a temperature of less than 70F. 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed packaged fish thawing under running water in prep sink. CDI - Fish was removed from packaging and moved to walk in cooler to thaw under refrigeration. -0.5 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wrist watch while preparing food. -0 points-

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 coffee filters stored on top of coffee machines without covering or package. Recommend keeping coffee filters covered in packaging until time of use. -REPEAT- -0.5 points-

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. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no written procedures for flip top unit or coffee creamer being held on time control. CDI - Written procedures were given to and reviewed with PIC. 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 coffee creamer being held on TPHC at coffee station in dining area without begin or discard times. PIC stated that creamer is held on a 4 hour time limit. CDI - Written procedures were given to and reviewed with PIC. -REPEAT- -1.5 points-

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoops stored on top of ice machine without protection from contamination. -0.5 points-

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 coffee filters stored on top of coffee machine without protection from contamination. Recommend holding coffee filters in plastic wrapping until time of use. -0 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 sausage, chicken breast, and chicken salad in flip top coolers holding at temperatures between 47F and 50F. PIC stated that items are cooking/ prepared, allowed to cool in walk in cooler, then placed in flip top cooler prior to lunch service. CDI - Items in flip top cooler were placed on TPHC and will be discarded at the end of lunch service. PIC has been advised to conduct temperature checks on items prior to removing from refrigeration and to conduct frequent temperature checks on flip top cooler throughout the day. -REPEAT- -3 points-

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. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed establishment using TPHC to hold cooked eggs. Establishment does not have written procedures for holding foods on TPHC. CDI - A TPHC procedural template and guidelines were reviewed with and given to PIC. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing a hair restraint. -0.5 points-

5-205.15 Maintain a plumbing system in good repair. Observed leak under handwashing sink. Establishment is using a bucket to catch water leaking from pipe. Repair plumbing. -0 points-

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 observed not in compliance yet CDI handout given

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employees eating and drinking at their work stations with food and beverages stored on food prep surfaces. CDI coaching of pic whom corrected staff

6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign in one restroom.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed mixed leafy greens pulled from walk in cooler mixed and double covered with plastic and placed in stand up refrigerator at 61°. CDI. PIC coached , PIC then corrected and instructed food employee proper cooling method

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 all TCS foods in prep units at 44-45 °. CDI removed to walk in to cool

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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed multiple carmelized onions and TCS sauce on day 9 CDI discarded

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 . See cooling violation #20

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet wiping cloths stored on food prep surfaces. CDI. Placed in sanitizer if clean