VICENTE BISTRO

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 employee drink stored in food area with no lid or straw. -CDI- PIC voluntarily discarded item. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed empty milk jug and spatula stored in handsink near coffee station. Observed PIC use same handsink to dump water. -CDI- EHS educated PIC about proper use of handsink and items were removed and handsink cleaned out. -1-

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 debris on thermometer stored as clean. -CDI- EHS educated PIC on cleaning frequency and PIC cleaned thermometer. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed milks and alternative milks above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. EHS recommended TPHC for milks at coffee line and provided blank form. -0- 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(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 no time stamp for liquid eggs being held on TPHC. -CDI- PIC placed time stamp on items. **REPEAT** -3-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed 3 bottles with no labels. Per PIC, contents were bleach. -CDI- PIC properly labeled items. -1- 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P- Observed 2 insect spray bottles labeled for “indoor home use only”. -CDI- PIC voluntarily discarded items.

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 few spices and other items in plastic containers and one large plastic bin missing labels. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no sink and surface test strips. -CDI- EHS ordered sink and surface test strips while EHS was present. -0-

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 top of dish machine, interior surface of lowboy RIF, and shelving in WIC in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

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 cutting board surface of prep table. Observed employee medication stored on top of paper towel dispenser. Observed employee AirPod case stored on rack with clean dishes. **REPEAT** -0.5-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during start of the inspection. PIC who is a CFPM arrived on-site moments after EHS's arrival, but found ServSafe had expired a month prior. PIC stated they are planning on getting re-certified within the next couple weeks. Ensure there is a CFPM present during all hours of operation, who's certification is still active. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed two of the food employees wash their hands then turn faucets off without using a protective barrier. CDI: PIC educated employees and they re-washed their hands to prevent contamination.

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 package of commercially prepared deli ham that bore no date of open, stored in the make table. PIC stated she opened it this morning and will not finish it by EOD today. CDI: PIC created date label with today's date. Observed deli container of cut tomatoes that bore no date of open, stored in the make table. PIC stated these tomatoes were prepared a couple days ago. CDI: PIC created date label for cut tomatoes. 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 (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. 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 no written procedures for TCS food items held on TPHC (spinach and feta croissants, ham and cheese croissants, and quiche) at the pastry display. TPHC procedures were filled out and completed during previous inspection, but was not available at the facility. Observed no time stamps for any of the above mentioned TCS food items. PIC stated they are placed out at room temp at 7:00AM and are discarded at 11:00AM, but the time of EHS's observation was past 11:00AM. CDI: PIC voluntarily discarded TCS food items since they had surpassed the 4-hour window, and EHS and PIC filled out another TPHC form for compliance. REPEAT VIOLATION.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed case of raw shell eggs stored directly on the floor inside the WIC. PIC stated eggs were delivered earlier today. CDI: Eggs were moved off of the floor to prevent contamination.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no QUAT test strips available at the facility to measure QUAT concentration levels used at the 3-compartment sink. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed two containers of employee's medicine stored on a shelf above multiple bottles of dulce de leche and bottle of vinegar, in the dish room. CDI: PIC moved employee's medicines to prevent contamination.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink located next to the coffee station. CDI: PIC provided a roll of paper towels for the handsink.

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 a cambro of cooked beef empanada filling, and a cambro of cooked chicken empanada filling both missing thawed dates, stored inside the lowboy of the make table. PIC stated that she pulled both containers from the freezer yesterday to thaw. CDI: PIC wrote thawed dates on both containers. Observed mixing bowl of shredded rotisserie chicken and a bowl of cooked chicken stock both missing prep dates, stored inside the WIC. PIC stated that she prepared both of these TCS food items yesterday. CDI: PIC created date labels for both items. 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 liquid eggs and sliced cheese held on TPHC and indicated with the start time at the make line, but no written procedures for this approval. CDI: EHS provided PIC with a new hardcopy of the TPHC template and filled out while EHS still on site. Food not discarded since start time had not surpassed the 4-hour window. Observed spinach and feta cheese danishes held on display. PIC stated that these are not placed on TPHC but were baked this morning around 7AM and gets tossed at the end of the day; EHS explained this is a TCS food item that needs to be kept under temperature control or on TPHC. CDI: Spinach and feta cheese danishes were added to the TPHC written procedures and PIC created sticker to indicate start time so that the danishes do not surpass the 4-hour window. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a food employee actively engaging in food prep without a hair restraint. Ensure all food employees have some sort of approved hair restraint (hairnet, hat, visor) to prevent contamination.

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 soiled gaskets inside the make table and the lowboy cooler of the coffee station. Observed interior surfaces of microwave soiled with food debris. Increase cleaning frequency to prevent accumulation of debris.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC states there is no signed acknowledgement by staff or standardized method of training new staff on Employee Health Policy. CDI- County EHP provided for employee signatures. (-0) EHP form here: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed dijonnaise sauce on prep top and one opened container of milk in lowboy at coffee station above 41F. CDI- EHS discusses use of TPHC for items that cannot be kept cold due to frequent use. Items opened/prepped within the hour were rapidly cooled back to 41F and labeled for TPHC. EHS provides temporary procedures and template for long-term use is below. (-3) TPHC form here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english

REPEAT. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled liquid in Eco-Lab chemical spray bottle. (-1) CDI- Employee labels bottle.

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- Observed food employee wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing procedure and food employee properly rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms. -P- Observed PIC touch face and arms and then begin to return to food prep without washing hands. -CDI- EHS educated PIC on when to wash and PIC washed hands. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handwashing sink. -CDI- PIC replenished paper towel supply. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed milks in lowboy above 41F and items on ice above 41F. Observed housemade garlic oil being stored outside of temperature control on counter. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **REPEAT** -1.5- 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 housemade garlic oil date marked 9/7 (discard 9/13) and caramelized onions date marked 9/25 (discard 10/1). Observed whole milk in WIC and ham in prep unit with no date mark. Per PIC, ham was opened yesterday. -CDI- PIC properly date marked ham and discarded other items. **REPEAT** -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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed toxic spray bottle with no label. -CDI- PIC properly labeled items. -0-

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 eggs cooling in prep unit at low cooling rates. Refer to temperature chart. -CDI- PIC placed items in WIC without lid to facilitate rapid cooling. -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 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 items with no label. Per PIC items were oil, dijonaise sauce, salt and pepper, snow sugar, simply syrup and regular sugar. -CDI- PIC properly labeled items. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in 0 ppm sanitizer concentration. -0.5-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed PIC use handwashing sink to rinse thermometer. -CDI- EHS educated PIC on proper use of handwashing sink. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at handwashing sinks. -CDI- EHS provided PIC with signs. -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed blueberry muffin batter containing raw eggs stored over mascarpone. -CDI- PIC corrected storage order. -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 quarternary sanitizer not properly functioning at 3-compartment sink. **3 DAY VERIFICATION REQUIRED** **FACILITY WILL USE CHLORINE DISH MACHINE THAT IS PROPERLY FUNCTIONING UNTIL SANITIZER HAS BEEN REPAIRED** **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: 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 whole milk in lowboy at 42-43F. Observed heavy cream at 44F. Observed oat milk at 57F. Per PIC, oat milk had just been placed in unit (from ambient air) and recently opened. Observed ambient air of unit at 40F. Observed provolone cheese on ice holding at 50F. -CDI- PIC placed items in freezer to cool back 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 two whole milks, 1 heavy cream and 1 half and half in WIC with no date marks. -CDI- PIC voluntarily discarded. -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 .

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

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 protective head covering. **REPEAT** -1-

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 and single-service items stored on the ground. -0-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bins in gender neutral restrooms. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink with no paper towel. CDI - Paper towel was placed at the hand sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed QUAT sanitizer at 0 PPM inside the 3 compartment sink. CDI- Employees will manually mix sink sanitizer until line is repaired.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees with no head covering.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Establishment could not provide correct test strips for chlorine sanitizer. EHS 10 Verification visit required.

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. Personal water bottles stored on prep table

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. Water bottle not labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Some employees not wearing hair restraints.