ERICAS CAFE

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 one (1) bin of chicken stored above beef in lunch prep unit. CDI - EHS and PIC reviewed storage order and posted storage order signage. Storage order was corrected to prevent potential contamination. 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 one (1) portion of sliced American cheese in lunch prep top with portion stored above fill line at 47F. Per conversation with PIC, cheese had been placed in unit less than 4 hours prior. CDI - Food employee separated cheese into smaller portions, one of which was placed in unit underside to cool effectively. 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(C) Observed three (3) undated (commercial spinach bin in front area RIC, spinach container in breakfast prep top) or out of date (diced ham dated June 1-7 in breakfast prep top.) CDI - PIC voluntarily disposed of unmarked or out of date food. All other food within establishment was date marked accordingly or would be used prior to closure of the establishment. Note: EHS and PIC reviewed date marking requirements and procedures. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) bucket of wiping cloths at grill side shelving at 0ppm lactic acid sanitizer (sanitizer utilized within establishment.) Per conversation with PIC, bucket was filled with a solution made with chemical disinfectant, and was used primarily to clean hot bin area, but is also used on cutting board surfaces. CDI - EHS dumped out bucket solution, prepared bucket with lactic acid sanitizer from 3 compartment sink, (approximately 704 ppm as tested by EHS and facility test strips) and placed bucket with wiping cloths back at grill side shelving.

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). Date on opened RTE ham from October. Date incorrect but discarded since unsure when ham was opened. Bag of rice, milk and turkey ham lacked date marks. Turkey ham opened 2 days prior. Rice and milk from today. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Labeling on sanitizer needs difficult to read. Relabel. No points deducted.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed two (2) employee water bottles stored on shelf above lunch prep unit cutting board. CDI - EHS rotated water bottles to grill side shelving.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) pan of raw chorizo stored behind uncut produce (tomato and avocado) in prep top and two (2) pans of raw shell eggs stored above RTE foods (cheese) in prep unit. CDI - EHS reviewed storage order with PIC and corrected accordingly. EHS provided storage order charts in English and Spanish. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 three (3) containers of food in back area RIC (Turkey ham, cooked hash, and milk) with no date marks. PIC confirmed items were prepared on day of inspection. CDI - Date labels were affixed to items accordingly. REPEAT. Note: No escalation in point deduction due to some improvement; fewer items were in need of corrective date marking. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two (2) unopened containers of solid rinse aid at shelves stored above clean dishes at dish rack. CDI - EHS rotated chemical containers to chemical storage below pre-rinse sink.

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 three (3) working containers (squeeze bottles of water and chipotle sauce, seasoning powder shaker.) with no labels. CDI - PIC identified contents of containers; labels were affixed accordingly.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) bucket of wiping cloths at grill side shelving at 0ppm lactic acid sanitizer (sanitizer utilized within establishment.) Per conversation with PIC, bucket was filled with a solution made with chemical disinfectant. CDI - EHS dumped out bucket solution, prepared bucket with lactic acid sanitizer from 3 compartment sink, (approximately 704 ppm as tested by EHS and facility test strips) and placed bucket with wiping cloths back at grill side shelving. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.

4-502.13 Single-use and single-service articles cannot be reused. Observed approximately three (3) washed and sanitized sour cream containers stored as clean at clean dish storage, and two (2) in use in cold holding used to hold new food items (non TCS pickled jalapeños.) Utilize metal and plastic containers that can be washed, rinsed, and sanitized continuously.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Turkey ham, sausage, black beans lacked date marks. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Canned foods stored on floor.

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. Box of to go containers stored on floor. Box moved off floor. No points deducted.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. Ensure certified food protection manager is on site during all hours of operation. Please see https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/AlLdirectoryListing?menuID=8&prgID=8&statusID=4 for a list of accredited programs to obtain food protection manager certificate. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored in flip top portion of preparation unit over RTE foods in lowboy portion of unit. Observed raw shell eggs stored over canned drinks in 3 door reach in cooler. CDI- PIC changed stored order where contamination could not occur. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 beef burger patties stored over raw pork bacon in lowboy. CDI- PIC changed storage order where pork bacon is over beef patties. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 milk with expiration date of 12/13/24. CDI- PIC voluntarily discarded milk. 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. Obtain certified food protection manager for employees on site during hours of operation. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 employees personal raw chorizo stored in same container and in direct contact with RTE bacon for the customers. CDI- PIC voluntarily discarded chorizo and bacon.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and turn off faucet with bare hands. CDI- EHS intervened and had employee rewash hands and turn off faucet with paper towel barrier.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed RTE turkey and ham contaminated with raw beef blood due to improper storage order. CDI-PIC voluntarily discarded turkey and ham.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw ground beef stored in direct contact with RTE deli ham and turkey in 4 door reach in cooler. Observed raw chorizo stored in direct contact with RTE bacon in flip top. CDI- PIC voluntarily discarded turkey, ham, and bacon. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 seasonings and oils in secondary containers not labels. Label all secondary containers.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed employee cutting raw meat on sanitized cutting board on drain board between dish rinse sink and high temp dish washer. No dishes were being rinsed or washed during raw meat prep. CDI- EHS had employee move cutting board of raw meat to table specifically for meat preparation.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with bracelets on while preparing food. CDI- Employee took off bracelet.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored on unclean portion of equipment in between steam table and prep unit. CDI- PIC placed knife in dish area to be w/r/s.

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 gaskets on coolers in need of cleaning. Clean.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a certified food safety manager. Permit is within 210 days of issuance. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Roasted potatoes below 135F. Potatoes 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 chub of ham, opened can of corned beef hash, soup, salsa, and cut tomatoes from yesterday without date marks. Date marks added. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a certified food safety manager. Permit is within 210 days of issuance. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 beverage stored on prep sink. CDI moved to below work surface.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build-up on can opener blade. CDI- wash, rinse, sanitize. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open chub of ham without date mark. CDI by date mark. 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 bag of rice and oil containers stored on the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers on the drying rack.

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 cups stored on the floor.