FAMILY DOUGH BAGELS

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed QUAT sanitizer bottle reading at 400+ PPM. Sanitizer bottle is used for food contact surfaces. EHS coached facility on how to properly mix their QUAT sanitizer. EHS discussed the importance of testing the QUAT sanitizer prior to use and ensuring that if the bottle is to concentrated to dilute as needed. -CDI- PIC diluted the sanitized so that it was reading at proper 200PPM. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed can opener tooth with residue and debris present on the dry goods rack of the facility. Ensure that can opener is cleaned after used. -CDI- Can opener moved to the 3-Comp Sink for proper 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 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 .

3-501.15 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 non vented lettuce container cooling in the lowboy. Lettuce was cooling at a rate of 0.03. Ensure that ambient cooling is done with vented containers, ensure that facility utilizes larger pieces of equipment to perform ambient cooling such as the WIC. -CDI- Lettuce was vented and moved to the WIC. Lettuce cooled to 41F by the end of the inspection, and within the 4 hour window. 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 .

4-501.11 Maintain equipment in good repair. EHS observed the facilities lowboy cooler door beneath the cream cheese prep askew and not properly affixed to hinges. Ensure equipment is repaired and maintained in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed scored and weathered cutting boards (3) in need of resurfacing or replacing. Food employee stated that he will ensure that the facility replaces the cutting boards.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed facilities chlorine test strips not able to accurately read the chlorine concentration at the chlorine dish machine. EHS test strips were able to accurately read the chlorine concentrations at the dish machine. EHS was unable to determine if the facilities test strips were water damaged, or nearing the expiration (11/26). EHS will perform Verification to ensure that facility receives accurate test strips. -10 DAY VR-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed stand up RIC closest to the Register with an ambient temperature of 50F. Food in the refrigerator was 48-50F. Contents of the RIC was mostly non-TCS food items, however there were several TCS items as well including cooked onions, Asiago shredded Cheese, Cheddar Cheese, and TCS frostings including batters with eggs, cannoli frosting with ricotta cheese, and cream cheese based frostings. -CDI- All TCS foods were discarded and all non TCS foods were moved to adjacent functioning Standup RIC. -3 DAY VERIFICATION- EHS will return on Monday to ensure that refrigerator is functioning properly. 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 .

3-304.12 (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 scoop for sugar with its handle resting in direct contact with the food. Ensure that all scoop handles are not in direct contact with food.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phone on top of prep surface ensure that phones and other employee items are stored in designated areas away from patron food and food contact surfaces.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed employee use phone and went to food prep without washing hands. CDI. Education was provided about hand washing and when to wash.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the chlorine sanitizer at the chemical dish machine reading 10ppm. CDI: PIC changed out the container of sanitizer and primed it; EHS observed chlorine sanitizer reading 100ppm. REPEAT VIOLATION. 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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled spray bottle of sanitizer stored near the dish room. Note: All other containers of toxic materials were labeled. CDI: PIC labeled spray bottle to indicate that it is sanitizer.

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 a couple unlabeled sauce bottles at the front make line and a couple unlabeled sauce bottles in the cooler drawers. Label all working containers of food. REPEAT VIOLATION.

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 non-food contact surfaces of cold holding units soiled with food residue. Observed soiled gaskets at the meat case. Observed heavy oil accumulation in the hood system. Increase cleaning frequency. REPEAT VIOLATION.

6-303.11 Provide required lighting intensity. Observed lightbulb inside the WIC flickering, and not producing much light. PIC stated they were planning on getting replacement bulb.

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 no knowledge of employee health policy, including restriction/exclusions, 5 reportable symptoms and 6 FBIs. CDI - EHS provided copy of employee health policy. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee recontaminate hands on handles after hand washing. CDI - Employee educated and hands re-washed. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed unwashed head of lettuce stored above ready-to-eat frosting and sliced american cheese. No physical evidence of contamination observed. CDI - Storage order corrected for compliance. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed spray bottle containing sink and surface sanitizer at 0 PPM. CDI - Solution discarded and refreshed with solution measuring at 272 PPM. -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 41 F or less. - P. Observed compliance with exception to recently prepared white american cheese cold holding at 51 degrees F. CDI - Employee present transferred cheese into ice bath and relocated into reach-in unit to cool down. -0- 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.

3-501.18 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 cream cheese frosting with incorrect date marking of 6/19/24. PIC explained that the product was mislabeled and provided batch container with product from 7/4/24. CDI - Product date marked accordingly. -0- 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.

3-603.11 (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. Observed cold smoked lox on menu missing asterisk. 10 day verification required. -0.5-

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 food solutions not readily identified. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies present throughout the kitchen. Points escalated due to severity of violation. Contact pest control for treatment. -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of water used to prepare bagels and dough stored on floor inside of the walk-in cooler. -0-

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed boxes of single-service items such as plastic saran wrap being stored in employee restroom. EHS educated PIC about storage limitation in toilet rooms. -0.5-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed facility with quac and chlorine testing strips but no means to test sink & surface sanitizer solutions. 10 day verification is required. -0.5-

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 cleaning needed inside display case and on display case door tracks. -0-

5-205.15 Maintain a plumbing system in good repair. Water leak at prep sink observed for hot water. No hot water available. PIC advised hot water has been disabled due to the prep sink being utilized to only wash produce. Request for repairs to prep sink. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items such as echo dot, backpacks and jackets stored on top of resale foodservice items. -0.5-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed large container stored directly in front of hand washing sink. CDI - Obstruction removed. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed plastic container stored inside of hand washing sink. CDI - Container removed. -1-

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 that no written procedures for raw shelled eggs were accessible. CDI - EHS provided facility with form and form was filled out on site. 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 raw shelled eggs being held using time with no indication of when they were removed from refrigeration. According to employee, the product was removed from cold holding 30 minutes prior. CDI - Products labeled with correct time. -1.5- TPHC procedure template may be found at: http://meck.co/FoodSafety.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed spray bottle containing Sink & Surface sanitizer stored on top of box containing packaged paper coffee filters. No physical evidence of contamination observed. CDI - Chemical removed. -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 cleaning needed at two ceiling vent covers above 3-compartment utensil shelving units. Keep and maintain clean. -0-

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 personal employee drinks stored on top of prep table along side resale goods. CDI - Personal goods removed. -0.5-

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS foods to be in cold holding > 41 F. Also observed raw shelled eggs held out in ambient temperatures underneath the flat grill station. Refer to temperature chart. PIC advised that all foods were placed into cold holding 30 minutes prior and at beginning of inspection. It was also discovered that the reach-in unit holding TCS foods was unable to maintain products < 41 F. CDI - Foods from reach-in unit were removed to walk-in cooler to cool down. Cream cheese and raw shelled eggs placed on TPHC and time stamped on white board. Staff advised to discontinue use of this unit until repairs are complete. *** 3-DAY VR REQUIRED. -3- EHS and PIC discussed about adding raw shelled eggs on TPHC moving forward. 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.

3-501.18 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 turkey chubs (7/19-7/25) and sautéed vegetables (7/13-7/19) held past 7 day requirement. Also observed no date marking on opened package of cream cheese. CDI - EHS educated and expired products voluntarily discarded; cream cheese date marked. -1.5- 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.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies present throughout the kitchen. -0-

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer spray bottle with solution registering at 0 P.P.M. Sink & Surface product. CDI - Solution discarded and remade from 3-comp dispenser with concentrations reading at 272 P.P.M. -0-

4-501.11 Maintain equipment in good repair. Observed reach-in unit unable to maintain proper temperatures of < 41 F. Repair. -0.5-

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 personal employee drink stored with and above retail foods inside of upright reach-in unit. CDI - Drink removed to designated area. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham and honey maple ham in RI unit with temperatures above 41F. PIC stated not sure if the ham and maple ham have also been out of refrigeration and cut. Other products in cooler out of temperature had been out of refrigeration and cut and are being cooled back down. REPEAT CDI: PIC voluntarily discarded ham and honey maple ham chubs. 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 .

3-501.19 (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 carafes of creamers and milks in display cooler in front of counter being held using time and labeled with time. After discussion with PIC it was observed that no written procedures are filled out to allow for this process. CDI: PIC provided facility with form and form was filled out on site. TPHC procedure template may be found at: http://meck.co/FoodSafety

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed boxes of single-service items such as plastic togo containers in sleeves being stored in employee restroom. EHS educated PIC about storage limitation in toilet rooms.

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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed food employee recontaminate hands on handles after hand washing. CDI coached

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 cream cheese of various house made flavors out of temperature in prep top and to go case.

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 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 lack of date marking on open meat chubs, yesterdays made cream cheeses and potato salad. CDI allowed to date. WILL BE DISCARDED IF NOT DATE MARKED IN FUTURE 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 pasta salad opened and date marked 9/26. CDI voluntarily discarded

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 food solutions not readily identified.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed tomatoes in prep bottom.