LOVE IN ACTION CAFE

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels out at cook’s line handwashing sink. CDI - Towels stocked. - 1 -

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quaternary ammonia sanitizer in 3 compartment sink at 50ppm. Per label concentration should be 200-400ppm. CDI - PIC made new solution at 400ppm. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mushroom based vegetarian meatloaf below 135F in steam well. CDI - Item was placed on grill and reheated above 165F before placing back in steam well. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous gnats in dry storage area.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils being stored in containers of room temperature water. CDI - PIC placed utensils in dish area for cleaning. New utensils being stored in plastic container without water. - 0.5 -

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 floor area with missing/damaged tiles in front of 3 compartment sink and along cook’s line. - 0.5 - REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Corn, container of spinach, and pasta in reach in lacked date marks from yesterday. Date marks added. 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 .

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. Clean exterior of waffle makers and hot hold units.

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 floor area with missing tiles in front of 3 compartment sink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels out at cook’s and back line handwashing sinks. CDI - Towels stocked. - 1 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Beyond meatloaf below 135F in steam well. CDI - Items were placed on grill and reheated above 165F before placing in steam well. - 1.5 - Points were not escalated due to noted improvement. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed approx 2 inch gap above back door and hole in bottom corner of door.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils being stored in containers of room temperature water. CDI - PIC placed utensils in dish area for cleaning. New utensils being stored in plastic container without water. - 0.5 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean dishes being stacked wet.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cloth towels stored in basin of handwashing sink. CDI - PIC removed towels.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quaternary ammonia sanitizer in 3 compartment sink at 50ppm. Per label concentration should be 200-400ppm. CDI - PIC made new solution at 400ppm. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Beyond meatloaf and jackfruit BBQ below 135F in steam well. Items were placed on grill and reheated above 165F before placing in steam well. - 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce, shredded cheese, liquid eggs, steamed cauliflower, and Brussels sprouts above 41F in prep unit. CDI - Upon examination by PIC, fuse was observed blown on outlet. Unit was plugged in to another outlet and food temperatures began dropping. Points were not escalated due to violation in different unit. - 1.5 - 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 cooked macaroni covered and cooling on drain board of prep sink. Observations showed cooling rate was 0.2 degrees/minute. CDI - PIC placed item in large bowl and added ice/water. Item was below 70F in additional 30 minutes. 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 seven in-use secondary sauce bottles without any identification. CDI - PIC labeled all secondary bottles. - 2 - REPEAT 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed juice bottled onsite without proper labels

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 knife and culinary scissors stored in gap between prep unit and counter. CDI - PIC moved items to clean area of prep table.

2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. Observed facility had priority item violations today. EHS educated PIC on violations and corrections. VR Needed 06-08-24 Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

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 PIC wash hands for less then 20 seconds, and proceeded to turn off faucets with hands and don on new gloves with wet hands to prepare food for service. CDI - EHS observed PIC rewash hands properly. 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 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food service worker donning on new gloves without washing hands and proceeded to prepare foods. CDI - PIC instructed food service worker to rewash hands. EHS gave education to staff on best practices for hand washing.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand washing sink with no soap to properly wash hands. CDI - food service worker provided soap.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of plant based milk above 41*F in prep unit. CDI - PIC voluntarily discarded 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed in-use secondary spray bottle filled with bleach with a concentration above 400PPM. Test strip was completely "bleach out." CDI - food service worker diluted bleach to recommended levels of 150PPM. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed in-use secondary bottle of bleach without any no labeling.

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed food service worker using inaccurate thermometer due to low battery displayed on screen. Food Service worker went and found another thermometer that was working accurately. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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 five in-use secondary sauce bottles without any identification. CDI - PIC labeled all secondary bottles.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live crawling insects near dish room area. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed several dead insects throughout establishment. CDI - PIC stated pest control company will be here today to service kitchen.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed 3-comp-sink in use without any test kit for testing concentration levels of quaternary sanitizer. CDI - PIC will order the correct test kit, 10 day verification visit require.

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 low boy pooling water and built up food debris.

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 a few ceiling tiles vent and damaged in kitchen area. 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 of dish room with bare dry wall with paint chippings throughout dish area. 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 several floor tiles missing and broken throughout dish room and kitchen.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed two phones, chargers, and keys on prep tables throughout kitchen. CDI - -PIC removed all items from kitchen area.

2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. Observed facility had priority item violations today. EHS educated PIC on violations and corrections. VR Needed 1-22-24 Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty at beginning of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-201.11(A) Use food from approved sources only.-P Observed Sea moss being advertised and used in the facility that is from an unapproved source. EHS previously advised PIC at last visit about adding sea moss. CDI PIC discarded bag of sea moss and all products with sea moss added and removed advertisement.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 3 strainers and several lids stored as clean with food debris. CDI Employee moved dishes to 3 comp sink to be 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 several pans of food from yesterday that was not date marked. NOTE: Facility is not approved for cooling at this time because they do not have the proper refrigeration units. CDI PIC 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container of soy sauce not labeled. CDI PIC labeled container.

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 single service bowl being used as a scooper in the dry elbow noodles. CDI PIC removed bowl from noodles.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean dishes being stacked wet. CDI PIC instructed employee to rewash all dishes.

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 service item stored unprotected behind the front counter. CDI PIC moved single service items.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed 2 freezers, 2 soda coolers being used for TCS foods that is not NSF/ ANSI certified. Also observed a non ANSI certified rice cooked in prep area. EHS spoke with PIC about these items during last visit. EHS advised PIC that the freezers he currently has can only be used for non TCS foods. EHS advised PIC to get new equipment approved before installing. CDI PIC voluntarily discarded TCS foods in these units. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cutting board with deep crevices and grooves. PIC stated that he has ordered a new cutting board 1-22-24

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 low boy cooler with water buildup. This item has been noted at previous visit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed almond milk in Low boy at 43F. PIC stated that it was bought yesterday. CDI PIC 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 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 Observed open almond milk, cooked, jack fruit, and Mac & cheese not date marked. CDI PIC voluntarily discarded milk and Mac & cheese, PIC dated jack fruit. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed approx 2 inch gap under back door and hole in bottom corner of door.

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. Clean gaskets of low boy coolers and inside of smoothie up right freezer.