RISE CAFE

2-301.15 Only wash hands in handwashing sink. -PF. Observed frontline employee washing hands at dump sink. CDI- EHS discussed with employee and PIC, employee rewashed hands properly.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed diced tomatoes, diced ham, sausage links, shredded cheese, fail to have a change in temp while being held in flip top unit being actively used with lid held open. CDI- PIC removed item to less active standing reach-in cooler in addition to using ice bags for rapid cooling. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed top half of containers holding sausage links, diced sausage patties, and diced ham, shredded cheese stored in cook line flip top temping above 41F. CDI- PIC had food employee remove items to be rapidly cooled in standing RIF. *REPEAT* 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 .

3-501.15 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 diced tomatoes being cooled while tightly covered and densely packed, TCS foods unable to cool due to being held in active unit, TCS foods having no change in temp after 40+ mins. CDI- EHS discussed effective cooling methods, see item #20. *REPEAT* 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed small blade fan stored directly on top of whole onions at prep sink. CDI- PIC removed fan from area.

4-501.11 Maintain equipment in good repair. Repair gaskets on prep unit under flip top.

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. Repair baseboarding in kitchen.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed no system in place to ensure food employees are informed to report required symptoms and illnesses related to food borne illnesses. CDI- EHS discussed employee health policy, provided updated handout. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee working with unclean equipment fail to wash hands before working with clean equipment. CDI- PIC had food employee properly wash hands before returning to task. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed 2 food employees fail to properly wash hands before donning gloves to work with food on cook line. CDI- EHS discussed with PIC, PIC had food employees remove gloves and wash hands properly. 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 food employees fail to properly wash hands after arriving to establishment before working donning gloves, working with equipment, and working with food. CDI- EHS discussed with PIC, PIC had employees cease operation and properly wash hands before returning to tasks.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed 2 food employees fail to discard gloves after gloves became visibly soiled. Same employees utilized unclean cloths stored on prep counters and in waist bands to wipe off hands before returning to tasks. CDI- EHS discussed glove usage with PIC, PIC had food employees discard gloves before returning to same tasks.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed sliced ham fail to cool overnight stored in 2D prep unit. CDI- PIC voluntarily discarded item. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed top half of containers holding sausage links, sausage patties, and diced tomatoes stored in cook line flip top temping above 41F. CDI- PIC had food employee remove items to be rapidly cooled in standing RIF. *REPEAT* For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed chicken salad (10/28), boiled eggs (10/27) and (10/31), and sauerkraut (10/30) in 2D low RIC. Corned beef (10/24) in standing RIC. Tape with date meant to represent prep date, per the PIC. CDI- items were voluntarily discarded. 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 .

3-501.15 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 sausage links stored in tightly wrapped plastic container temping at 116F cooling on top of slice ham container, cut cantaloupe cooling stacked with tight fitting covers, and sliced ham failing to cool properly through parameters. CDI- EHS discussed effective cooling methods, sausage links removed to standing RIF, cantaloupe unstacked and uncovered, sliced ham discarded. SEE GENERAL COMMENTS 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed mini bowls being used in place of utensils with handles stored in container of diced potatoes. CDI- PIC had food employees removed items from food.

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 bottom of 2D prep unit with heavy liquid debris accumulation, gaskets of low 2D RIC with food debris accumulation. Increase cleaning frequency.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment at start of inspection when cooking and food preparation were occurring. CDI - CFPM arrived during inspection. -1 point- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage patties, sliced tomatoes, and cooked mushrooms cold holding in flip top cooler at temperatures between 43F and 50F. Items were over stacked in flip top cooler with lower portions cold holding at 41F or less. All other TCS foods in flip top cooler were holding at 41F or less. Observed large container of pooled eggs on ice bath with a temperature of 49F. CDI - PIC reduced volume of TCS foods to just below the fill line. Remainder of food was taken to reach in freezer to rapidly cool to 41F or less. PIC has been advised to keep TCS foods below container fill line in flip top cooler. Ice for ice bath was not filled high enough to maintain pooled eggs at 41F or less. Pooled eggs were placed on TPHC. -REPEAT- -3 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 procedures for diced and shredded hashbrowns held without temperature control on cart. Hashbrowns are browned on grill (reaching a temperature greater than 135F), placed in metal containers, and stored on push cart next to grill. Start and discard times are tracked on dry erase board located on side of reach in cooler. CDI - Written procedures were completed and e-mailed to PIC. A return visit will be conducted to ensure TPHC procedures are maintained in establishment. -REPEAT- -1.5 points= TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 shaker containers and squeeze bottles of ingredients without labeling. -0 points-

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use to-go food containers stored open and upright on shelving in kitchen. Observed coffee filters stored open, and with portioned coffee ground inside, on top of coffee machine. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored with ready to eat ham. Observed raw ground beef stored over ready to eat biscuits in reach in cooler. CDI - Storage order was corrected. Training materials explaining proper storage order were given to PIC. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut cantaloupe and ranch dressing in flip top cooler cold holding at 47F. CDI - Items were discarded. Flip top cooler had an ambient temperature of 45F. PIC stated that flip top cooler had been repaired about two weeks prior to inspection. PIC has been advised to conduct frequent temperature checks of all cold holding equipment. -REPEAT- -1.5 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 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 cooked potatoes held on push cart without temperature control. Observed hollandaise sauce in squeeze bottle held on prep table without temperature control. No written procedures for holding items on TPHC were available. CDI - Written procedures were given to PIC and proper TPHC procedures were explained. -0 points- TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 a household use only can of pesticide stored under sink. CDI - PIC discarded item. -0 points-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use sanitizer cloths stored on side of sanitizer bucket. -0 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat sanitizer test strips in establishment. A verification will be conducted by August 8th, 2024 to determine if establishment is in compliance. -REPEAT- -1 point-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspections. -1 point- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped into handwashing sink near coffee area. CDI - Ice was removed by regulator. PIC has been advised to use dump sink near handwashing sink to dispose of drinks or ice. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed link sausage in flip top holding at 46F. Link sausage was stored above fill line. CDI - PIC reduced amount of link sausage stored in flip top and stored excess in reach in cooler. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 wrist watch. -0 points-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed in use sanitizer bucket stored on floor in kitchen. -0 points-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed "house hold use only" griddle being used in kitchen. PIC stated that griddle is used to warm croissants. Replace house hold use only griddle with ANSI certified equipment. -0.5 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine sanitizer test kit in establishment. Establishment uses quat sanitizer at three compartment sink and chlorine sanitizer at dish machine. A verification is scheduled by 1/14/2024 to determine if establishment is in compliance. -0.5 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked potatoes hot holding under heat lamps at 99F. CDI - Heat lamps were not turned on during inspection. PIC turned on heat lamps and potatoes were placed on TPHC. Maintain heat lamps on to ensure TCS foods are hot held at 135F or above. -1.5 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 squeeze bottles and shakers of food at prep line. -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 single use food containers stored open and upright on shelving in kitchen. Store single use items in a protected manner or in original packaging until time of use. -0 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in unisex restroom. -0.5 points-