ROMEO & JULIET BRAZILIAN CAFE

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf. Observed food packages in the WI cooler wet from water leaks in the vent. PIC removed food items from the leak. Unit work properly. Will be back on Monday to check on the leak.

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). 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 . 3-501.18 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 items in the facility without dates. CDI. PIC dated and indicated that they were made yesterday. 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 food items stored directly on the floor in the WI cooler.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair cover. Repeat

4-501.11 Maintain equipment in good repair. Observed water leaks in the WI cooler. Also observed rusty shelves from the water leaks. Needs to be repaired and shelves replaced.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed no air gap on dish machine and drain. CDI. PIC repaired during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up on meat slicer from previous day. CDI. PIC removed to be cleaned 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 (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). 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 . 3-501.18 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 multiple items in the facility without dates. Also observed expired dates on items in the kitchen. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed date roach in the kitchen during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair cover.

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 cleaning needed in micro wave.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed no hot water through out the facility. The facility voluntarily closed. Will open when the water heater is repaired.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed under coolers and cooking equipment.

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

2-301.15 Only wash hands in handwashing sink. -PF. Observed PIC washing hands in 3 comp sink. CDI. PIC was provided education and hands washed in the hand sink.

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). 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 . 3-501.18 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 items in RI without dates. CDI. PIC dated. Repeat **** IMPROVEMENT FROM LAST TIME. 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 items being held in display case at front counter being held on TPHC in which date was from yesterday. CDI: PIC corrected the time.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair cover. Repeat

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths held in sanitizer at 500ppm quat. CDI. PIC diluted the solution to right concentration.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee policy in the facility during inspection. CDI. PIC was provided another copy. Education was also provided on the changes on employee health policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.14 Post a handwash sign at each handsink. Observed missing hand washing signs in both restrooms. CDI: EHS provided signs. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cleaning items stored directly in front of hand sinks. CDI. PIC removed

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at dish machine, holding at 10ppm chlorine. Unit will be placed out of service. Facility will be using 3 comp sink and only single use items until unit is fixed. Will be back on Monday to check on the unit 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

3-501.17 (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). 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 . 3-501.18 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 multiple items in the facility without dates. CDI. PIC indicated that they were prepped yesterday and date marked all of them. 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 .

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 one working bottle of spice missing a label. CDI: PIC labeled bottle.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair cover.

5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom without cover bin.

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 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 . Observed a container of sliced deli ham being held in walk in cooler date marked 6/10. PIC stated ham was sliced last night and previous date mark was not taken off of container. CDI: PIC corrected date mark.

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf Observed approximately 100 packages of raw sausage that was placed in reduced oxygen packaging onsite on 6/13 and placed in reach in freezer. Facility does not have an approved HACCP plan from Health Department. CDI: PIC cut open packages of sausages discarded all sausage in trash bags and EHS observed PIC place trash bags in dumpster. EHS forwarded application for HACCP plan to PIC.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed empty soap dispensers at hand sinks behind front counter and prep room. CDI: PIC stocked hand sinks with soap.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a package of raw ground beef being stored on shelf in walk in cooler on same sheet tray as ready to eat sausage and above other ready to eat foods. CDI: PIC re-arranged items to proper storage order. 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 items being held in display case at front counter being held on TPHC in which items were marked with a start time of 7am and a discard time of noon. CDI: PIC corrected discard time to be a 4 hour total hold time by correcting and changing discard time to 11am.

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 one working bottle of mayo being held in 3 door prep reach missing a label. CDI: PIC labeled bottle.

4-501.11 Maintain equipment in good repair. Observed a broken gasket on low boy cooler door. Replace gasket.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw chicken being stored in grill drawer cooler behind ready to eat foods. CDI: PIC re-arranged items to proper storage order.

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 a bucket of quat sanitizer measuring 0ppm being held at dump sink at front serving area. CDI: PIC stated facility was out of quat sanitizer and filled a spray bottle of chlorine sanitizer measuring 200ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of shredded beef being held in prep reach in cooler at 43F. CDI: PIC voluntarily discarded item.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed several stacks of individually portioned ensalada sauce and individually portioned shredded cabbage and tomatoes being held in prep reach in cooler and containers of chicken sandwiches being held in display case all missing date marks. CDI: PIC stated all items were prepared yesterday and date marked items.

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 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 . Observed a plastic container of sausages covered being held in prep reach in cooler cooling at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC uncovered container of sausages and placed in reach in freezer to rapidly cool.

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 containers of chicken sandwiches packaged onsite for sale to customers being stored in display case without labels. Label containers of chicken sandwiches. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed chicken sandwiches packaged onsite for sale to customers being stored in display case missing major allergen information. PIC stated butter is used as an ingredient for sandwich. VERIFICATION REQUIRED within 10 days to ensure major allergen information is placed on label for containers of chicken sandwiches.

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 scoop being stored in a container of ground beef in prep reach in cooler with handle resting in ground beef. CDI: PIC removed scoop. REPEAT.

6-301.14 Post a handwash sign at each handsink. Observed missing hand washing signs in both restrooms. CDI: EHS provided signs.

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 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 . Observed sliced deli ham in grill drawer date marked 4/14. PIC stated ham was cut from a new chub this morning. CDI: PIC placed correct date mark on ham.

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. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed several items being held on TPHC in display cases without having written procedures available. CDI: EHS provided form and completed onsite.

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 working container of mayo being held in prep reach in cooler without a label. CDI: Staff labeled container.

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 scoop being stored in a container of ground beef in prep reach in cooler with handle half buried in ground beef. CDI: PIC removed scoop.

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 a stack of single use to go containers and lids being stored outside of their original packaging right side up on prep shelf. CDI: PIC inverted containers and lids.

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 plastic lid with a hole with jagged edges covering food item in WIC. CDI: PIC voluntarily discarded lid as it was uncleanable.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf observed PIC failure to ensure proper hot holding, proper date marking of time temperature control for safety foods and proper hand hygiene. CDI coached A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed multiple food employees failing to change gloves after handling door between front and rear kitchen. 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 immediately recontaminate hands on handles. CDI hands rewashed 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw animal proteins stored with ready to eat TCS foods in ch drawer. CDI reorganized For more information on food storage order 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 Observed multiple meat pastries hot held between 100 and 124 f. CDI reheated to 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed meat sauce cold held at 47 f in walk in cooler. CDI 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 multiple TCS foods cooked or opened prior to today with no date mark. I e entire case of frozen meat pastries with no date mark. Vr 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 gallons of milk on floor of walk in cooler.

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 stored on floor. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.observed sanitizer concentration in red bucket at 0 ppm

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 multiple ss to go containers not stored inverted