NEIGHBORHOOD CAFE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in flip top cooler holding at temperatures between 53F and 57F. Ambient air temperature of kitchen was measured at 92F to 94F. CDI - All items are to be discarded at end of lunch service. Lunch service ends at 2:30PM. PIC has been advised that TCS foods must be maintained at 41F or less. PIC has been advised to use TPHC procedures for items in flip top cooler if cooler cannot maintain TCS foods at proper cold holding during times of high ambient kitchen temperatures. A return visit will be conducted to ensure flip top unit is maintaining TCS foods at 41F or less or that proper TPHC procedures are in place. -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 .

3-501.19 (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 TPHC procedures for hollandaise sauce. Establishment previously maintained TPHC procedures on wall next to steam well. Procedures were missing during inspection. Hollandaise sauce being held on TPHC was marked with start and discard times. CDI - Written TPHC procedures for hollandaise were provided during inspection. PIC has been advised to reprint and maintain in facility. -REPEAT -1.5 points- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear kitchen door missing door sweep or other device to ensure door is properly closed. Outside can be seen around door edges. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed abundance of house flies in food storage area and kitchen prep area. -1 point-

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

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 in-use ice scoop being stored on top of ice machine without any protection from contamination. -0 points-

4-501.11 Maintain equipment in good repair. Observed torn gaskets on all cold holding equipment in kitchen area. Observed plastic equipment used to hold utensils with broken pits and chips. Observed heavily rusted shelving throughout. -0.5 points-

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 cracked and broken floor tiles in kitchen area. Repair/replace tiles so they are smooth, non-absorbent, and easily cleanable. -0 points-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed cooked ready to eat pasta stored below unwashed produce in walk in cooler. CDI - PIC corrected storage order. -0 points- 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 heavy black build up on inner surfaces of ice machine. Recommend higher frequency and more thorough cleaning. -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. Observed no written TPHC procedures for hollandaise sauce. Establishment previously maintained TPHC procedures on wall next to steam well. Procedures were missing during inspection. Hollandaise sauce being held on TPHC was marked with start and discard times. CDI - Written TPHC procedures for hollandaise were provided during inspection. PIC has been advised to reprint and maintain in facility. -0 points- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of chemical sanitizer located in dish pit, on shelving next to food prep areas, and outdoor prep kitchen. -REPEAT- -1 point- Points not escalated due to improvement.

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 ROP tuna thawing in walk in cooler without being removed from packaging. CDI - PIC cut open packages to continue the thawing process. PIC has been advised to read and follow thawing instructions printed on ROP tuna. -0 points-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy black build up on inner surfaces of ice machine. Recommend higher frequency and more thorough cleaning. -REPEAT- -1.5 points-

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed menu with consumer advisory reminder located at bottom of menu. Consumer advisory disclosure is indicated via asterisk but is only found on two egg dishes. Asterisks are missing for raw ground beef burgers, salmon, eggs, and cooked to order benedicts consisting of eggs any style. This same violation was noted during an inspection conducted 12/16/2024. A verification was conducted on 12/23/2024 to view new menu layout and corrected menus were in place by January 7th, 2025. New corrected menus were also being used during an inspection conducted on 5/30/2025. PIC stated that new menus were just printed to represent price increases and an older menu format, with missing consumer advisory information, was used. A verification will be conducted by November 7th, 2025 to determine if corrections have been made and menu is in compliance. -0.5 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of cleaners and sanitizers located in kitchen and in outer prep kitchen. CDI - Spray bottles were labeled with name of contents. -1 point-

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 bins of flour in outer prep kitchen. -0 points-

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 ice scoop stored on top of unclean portion of ice machine. Observed scoop stored completely buried in flour bin. -REPEAT- -0.5 points-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed ceiling above dish machine with peeling paint. 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 cracked and broken floor tiles in kitchen. -REPEAT- -0.5 points-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up and residues on inner surfaces of ice machine. 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 slaw, cooked mushrooms, sliced tomatoes, pasta salad, and deli turkey in flip top cooler cold holding at temperatures between 44F and 49F. Items in flip top cooler were prepared day of inspection and placed in flip top cooler. All items are discarded at the end of lunch service. CDI - Flip top cooler was placed on TPHC. Internal cooler temperatures were measured at 41F. PIC has been advised to conduct frequent temperature checks of TCS foods and to completely cool TCS foods prior to placing in flip top cooler. -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 .

3-501.18 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 container of quinoa salad, prepared 5/23, in walk in cooler. CDI - Quinoa salad was discarded. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for hollandaise sauce being held on TPHC. Hollandaise is prepared, held for four hours, and then discarded. Proper begin and discard times are written on time sticker placed on container of hollandaise. Written procedures were created with, and e-mailed to, PIC. -REPEAT- -1.5 points- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in reach in cooler located under flip top unit. -0 points-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed outdoor food prep area with door left open. Use fly control devices (such as mesh curtain) to prevent insect entry. -0 points-

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocado stored in flip top unit. Wash fruits and vegetables prior to use making sure to remove produce stickers and sticker residues. -0 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 scoop stored on top of unclean portion of ice machine. -0 points-

4-501.11 Maintain equipment in good repair. Observed gasket on walk in cooler torn and hanging. Replace gasket. -0 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat sanitizer test kit for testing quat sanitizer concentrations at three compartment sink. Establishment uses chlorine sanitizer at dish machine and quat sanitizer at three compartment sink. A verification will be conducted by June 9th, 2025 to determine if establishment is in compliance. -0.5 points-

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 ceiling above dish machine with peeling paint. -0 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped into handwashing sink at kitchen entrance. CDI - Ice was removed. -0 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. Observed no written procedures for hollandaise being held on TPHC. Hollandaise is prepared, held for four hours, and then discarded. Proper begin and discard times were written on time sticker placed on container of hollandaise. Written procedures were reviewed and created with PIC. -0 points- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed newly printed menu with consumer advisory reminder located at bottom of menu. Consumer advisory disclosure is indicated via asterisk but is only found on two egg dishes. Asterisks are missing for raw ground beef burgers cooked to order and benedicts consisting of eggs any style. A verification will be conducted by 12/26/2024 to determine if corrections have been made and menu is in compliance. -0.5 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed four unlabeled spray bottles of unknown substance stored in dish pit and next to handwashing sink. CDI - PIC identified contents of two spray bottles to be chlorine bleach and two spray bottles to be sanitizer. CDI - Spray bottles were identified with name of contents. -1 point-

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. -REPEAT- -0.5 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in restroom. -0 points-

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 tightly wrapped metal containers of sliced tomatoes cooling in walk in cooler. CDI - Wrappings were removed to allow cold air to circulate in and around food. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 ROP mahi thawed in reach in cooler and ROP salmon thawing in walk in cooler. Mahi and salmon were still in ROP packaging. PIC has been instructed to follow thawing instructions printed on ROP packaging. -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 bins of salts, flours, and sugars in dry storage area. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area and dry storage area. Control insects to prevent infestation. -1 point-

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed unsalted butter being held on prep counter. CDI: Education provided and PIC rehated butter for hot holding on stove (>165F).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cole slaw and chili being held above 41F in make table. Cole slaw prepared 11/28/23. Chili prepared 11/27/23. CDI: PIC voluntarily discarded product. REPEAT VIOLATION. **Points assessed, but permit action taken due to improvement in overall cold holding**

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager at time of inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer at dish machine- 10ppm. CDI: Primed- 50ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods being held above 41F in make table. Products prepared 08/27/23-08/28/23. CDI: Education provided, TCS foods voluntarily discarded, temperature on unit turned down. EHS recommended utilizing cold holding logs and having unit serviced as precaution. REPEAT VIOLATION. **Continued non-compliance can result in food being discarded and permit action at future inspection.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed small cup being stored in hand sink in kitchen. CDI: Item was removed.

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 facility without a parasite destruction letter for salmon or shrimp onsite during inspection. VR required within 10 days.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ham, chorizo and sausage used for omelettes sitting in ice bath on counter above 41F. CDI: PIC voluntarily discarded items. 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 .

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 potatoes cooling on a sheet pan in a large clump in walk in cooler. Potatoes were cooling at a rate of 0.41F/min in 2 hour window. CDI: Food employee flattened out potatoes and placed in freezer to cool. 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 .

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 in use squeeze bottles, and spice containers without labels. Label items

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no certified food manager during my inspection today.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior ice machine panel in need of cleaning, observed black residue on the white interior panel.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 cooked pasta at cookline temped at 116F. Chef stated that this was a order but customer didn’t want. CDI - Chef discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut ham and roasted peppers temped above 41F in the reach in cooler behind the cookline. CDI - Discussion with the chef revealed that these items were prepped today. Explained to the chef that if TCS foods are prepped today they shall be cooled in the walk in cooler to rapidly cool down to 41F or below. Chef moved TCS foods to the walk in cooler. -REPEAT- improvement in cold holding, will keep at half demerits. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two sanitizer bottles without labels at the front handsink area. CDI - bottles were labeled 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray stored on food supplies at the cookline shelving unit. CDI - spray bottle was relocated.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed beverage cups wet stacked.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings stored with facility food supplies on dry food shelving.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority items during the inspection today: cold holding and cooling. CDI - Provided education, see items for cold holding and cooling corrective actions in the inspection report. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety.

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 Written procedures are not on site. Provide during the next inspection. CDI - sent producers via email during previous visit

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the walk in cooler with an ambient air of 44F, temped TCS products prepped the day before (pasta, cooked vegetables, pasteurized liquid eggs, quinoa, etc) all above 41F. Observed prep top cooler with ambient air of 55F and reach in cooler with ambient air of 46F. The walk in cooler is the facilities main source for refrigeration and the owner has decided to voluntarily close until the walk in cooler, reach in cooler, and prep top cooler are repaired. Please contact me at the number below. A verification visit to ensure compliance and that the unit is maintaining 41F or less. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed Eggs, Breakfast Enchiladas, Benedict’s, classic side - eggs, burgers, salmon and salmon for salad, all can be cooked to order. 3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf 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 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 Verification visited will be conducted in 10 days to ensure compliance.

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 TCS (cooked vegetables) food prepped today covered and in a deep container. Verification in 10 days to ensure compliance. 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 .

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 a bowl being used in the ingredient bin. Provide a scoop with a handle.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings stored with facility food supplies on dry food shelving.