THE LIGHTS CAFE

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cook line hand sink blocked by component of lowboy removed for repairs. CDI- PIC moves lowboy component to back of store and clears a hand sink path. (-0)

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 on package of shredded cheese without date mark in back RIC. PIC states the shredded cheese is employee food. CDI- PIC labeled ‘employee food only’. (-0)

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 melted butter on TPHC without time label. CDI- Butter reheated at stove to >165F and labeled for 4 hour TPHC. (-1.5)

10 DAY VR. 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 no symbol for disclosure on raw smoked salmon menu item. Correct menu so raw smoked salmon contains the same disclosure statement as the eggs within 10 days. (-0.5)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth on front prep counter and no sani-bucket for storage nearby. 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 sani-bucket with chlorine on the floor beneath 3 comp sink. CDI- Sanitizer emptied, remade, and stored off floor. (-0.5)

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 one container of sliced cheese past expiration date and multiple containers of oats without date mark. PIC statements and EHS observations corroborate that oats were made today. CDI- PIC disposes of cheese and dates oats. (-1.5)

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 bacon on TPHC at prep top not labeled for time. CDI- PIC back-labels bacon for its proper start time upon opening. (-1.5)

REPEAT. 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 food debris in gaskets of fliptop in front area. No escalation of points due to improvement from last inspection. (-0.5)

3 DAY VR. 5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed loose APV device at mop sink in back corner of store. EHS advises PIC on how to repair or replace. PIC should do so within 3 days and confirm with EHS. (-0)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. (-1) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed food handlers informed of symptoms and illness with need for exclusion and reporting, but no signed documentation of training exists. CDI- EHS provides EHP with signature spaces for staff. (-0) Form here: https://ehs.dph.ncdhhs.gov/faf/docs/foodprot/FoodEmployeeReportingAgreement-2021-FINAL.pdf

5-202.12 Provide at least 100F water at handsinks. Observed hot water knob broken and unusable at first hand sink. CDI- PIC has called in for repair. All other hand sinks are in compliance. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed juice press and several knives stored as clean with food debris. CDI- Juicer and knives re-cleaned and sanitized. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese, fresh mozzarella, and sliced lettuce between 50-58F inside back RIC. Also observed garlic and oil mixture on prep counter at room temperature, being regarded as non-TCS. CDI- EHS advises that garlic and oil mixtures are TCS foods. PIC voluntarily disposed items. No TCS foods to be stored in back RIC until repaired. (-1.5)

REPEAT. 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 temporary procedures provided several inspections ago still in use, now covered in oil and remaining on wall. CDI- PIC disposes of temporary form. Permanent procedure form here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english REPEAT. 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 shell eggs on TPHC without time label. (-3) CDI- PIC labels eggs for TPHC.

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 several unlabeled bottles of oil and spice containers. CDI- PIC labels items. (-0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloth on make table. CDI- Cloth moved to back of store for laundering. (-0)

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dishes plates dried with cloth after sanitizing. CDI- EHS discusses air drying with staff. Plates re-washes, sanitized, and air dried. 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 silverware in cup on bottom rack of prep table less than 6 inches from ground. CDI- Silverware brought to warewashing and be stored elsewhere going forward. (-0.5)

4-501.11 Maintain equipment in good repair. Observed back RIC with ambient temp of 56F and TCS foods inside. TCS foods not to be stored inside until unit repaired. PIC calls in work order. Plenty of additional cold storage space is available for use onsite in interim. (-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 black residue on inside lid of ice machine and food residue on several cooler gaskets. Increased cleaning frequency is advised. (-0.5)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bags and possessions stored beside utensils and other dry goods at bottom of prep table in front of kitchen. CDI- PIC relocates employee items from food and utensils for facility. (-0)

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 chicken, pork, and beef in cold drawer dated for February. EHS noticed that staff is dating items prior to freezing, and not updating dates when thawed. EHS reviewed date marking with PIC, who informs staff that items do not require a date marking while frozen, but should be accurately dated with the date they entered refrigeration. Any days in refrigeration prior to freezing should be subtracted from the 7 day usable window once returned to refrigeration. CDI- PIC voluntarily disposes of expired items, teaches proper date marking procedures to staff. (-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 .

3-501.19(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 shell eggs, cooked bacon, and bottled mayo near cook line stored outside temperature control, without TPHC label. CDI-PIC labels items for time. Mayo was voluntarily disposed of. See comment. (-1.5) 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 temporary TPHC procedures written during last inspection still in use. EHS advises the PIC to print the official form and maintain for their records at earliest opportunity. Template here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 deteriorated caulking at back hand sink where it attaches to 3 comp sink on left side. Re-caulk at earliest opportunity to prevent trapped moisture, difficulties cleaning, and maintain a secure attachment. (-0.5)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cous cous in plastic container inside steamwell at 115F. CDI- PIC combines 115F cous cous with properly held, 151F cous cous stored directly in steamwell, and reheats all contents to 165F. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shell eggs in metal bowl beside stove held at ambient temperature. CDI- EHS suggests TPHC for eggs held out of temperature control at cook line; PIC agrees, creates time label, and begins to inform staff of new holding procedure. Temporary TPHC procedures provided in inspection, and template attached to form. (-0) TPHC template here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle with unlabeled chemical. CDI- PIC labels bottle. (-0)

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in front fliptop with stickers still adhered. Wash avocados and remove stickers prior to use at prep line. (-.05)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed front hand sink with unwashed utensils inside basin. CDI- PIC removes utensils, sanitizes sink, and is advised by EHS to maintain the hand-sink for handwashing only at all times. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back hand-sink blocked by wastebin. CDI- PIC moves waste-bin to restore hand sink access. (-1)

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed box of moldy jalapenos in reach in cooler. CDI- PIC voluntarily discards. (-0) 3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed container of broth in back cooler with lid unaffixed, contaminated by ice build up. CDI- PIC voluntarily discards. (-0)

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored alongside raw pork and beef. CDI- PIC rearranges cooler to accomadate poultry on the bottom. (-0) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed unpasterurized eggs poached to 147F, cooled to 34F, and subsequently reheated to 144F before service as the final step. Have advised PIC and staff to cease non-continuous cooking in favor of cooking the eggs to 155F and moving to hot holding without any cooling. CDI- PIC demonstrates revised process of cooking egg to 155F and moving to hot holding for service. (-0)

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 one container of expired food (dated 2/01/24) inside back cooler. CDI- PIC voluntarily disposes of expired item. (-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 .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed poached eggs in ice water on prep top. CDI- PIC discards eggs and places new batch into proper cold holding with ice-bath on prep top. (-0)

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with no drain plug. Discussed requesting one from waste management with PIC. (-0)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cook line handwashing sink with utensils stored in container under running water. CDI-Items moved.

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 bin of cut kale with no prep date. Food prep employee notified EHS that kale was cut yesterday. EHS allowed employee to date mark kale. Also observed milk jug opened without opening date. Milk labeled. CDI 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)(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 a few menu items offered undercooked to customers without asterisk such as sunny-side up egg, farm egg listed on side items. Also observed a couple items that do not need asterisk. EHS marked up menu to show PIC changes needed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed working spray bottle of degreaser without label in dish washing area. CDI-Employee labeled item.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse stored on dry storage shelving with restaurant food. 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 employee foods stored with restaurant food in reach-in freezer.