TOUS LES JOURS SOUTHPARK

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 house made coffee flavoring made from heavy cream and cream cheese cooling while in a sealed plastic squeeze bottle in WIC during inspection. Coffee flavoring was holding at 50F after more than two hours of cooling. CDI - Bottles moved to WIF and occasionally shaken to promote rapid cooling. Both bottles achieved 41F or below during inspection. 0.5 pts. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open at beginning of inspection. CDI - Door closed. 0 pts.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed multiple dented cans being stored in conjunction with unadulterated cans during inspection. CDI - PIC segregated. 0 pts.

4-501.11 Maintain equipment in good repair. Observed heavy ice build up in WIF during inspection. WIF door unable to form seal when closed. Repair necessary. Repeat. 0.5 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee handle cellphone then proceed to make drinks and handle single service items without washing hands. CDI: Food employee washed hands.

REPEAT 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling cart blocking back hand sink. CDI: Rolling cart was removed.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed garlic dip topping above 41F, item was sitting out on counter. According to PIC item needs to be soft in order to put on top of bread for baking. Facility to provide more information on garlic dip topping from manufacturer. CDI: Item was placed in walk in cooler. Points reduced to zero due to major improvement in cold holding from previous inspections. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed a pink chemical inside water bottle without a label. Observed windex in a spray bottle without a label. CDI: Chemical in water bottle was voluntarily discarded, spray bottle was labeled.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed multiple plastic containers and metal bowls wet stacked.

4-501.11 Maintain equipment in good repair. Observed heavy ice build up in walk in freezer.

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 build up in bottom of reach in freezer. Clean as needed.

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 rolling cart. CDI: Rolling cart was moved.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Whole milk, half and half, heavy cream, almond milk inside lowboy above 41F. Ambient air of unit was 42F. Observed half and half in a carafe above 41F. CDI: Half and half was voluntarily discarded. All other milk items were moved to walk in cooler as they had in unit less than 4 hours. Until unit is repaired, facility will use ice baths. VERIFICATION REQUIRED. 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 .

REPEAT 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed multiple savory items in display case and items outside of display case at 12:15pm, 4 hour time hold was completed at 12pm for all items. Observed red bean stuffed donuts, red bean stuffed bread, and olive tomato bread without time labels. All items were voluntarily discarded. VERIFICATION REQUIRED.

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 build up in bottom of reach in freezer and inside cabinets. Clean as needed.

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 flooring throughout facility in need of cleaning.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf. Observed no manager present, EHS observed cold holding and TPHC violations during inspection. VERIFICATION REQUIRED. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one present with a Food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf. Observed hand sink in kitchen area not operational during inspection. VERIFICATION REQUIRED. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed knife being stored in hand sink. CDI: Knife was removed. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple scoops, knives, containers and bakeware soiled with food debris while being stored as clean. CDI: Items were placed to be rewashed. 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 . 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P. Observed tongs being stored in soapy water. According to employees items are washed and rinsed then placed in UV sanitizer. CDI: Tongs were placed in quat sanitizer in 3 comp sink. REPEAT. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed milk, cream shredded cheese, cut lettuce, and cream cheese inside walk in cooler above 41F. Ambient air of walk in cooler was 40-41F. After 1 hour and 20 mins EHS observed ambient air of walk in cooler at 44F and food items increased one degree in temperature. Items were moved to walk in freezer. Facility has agreed to voluntarily close. Repair tech arrived onsite at end of inspection. VERIFICATION REQUIRED. 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 .

REPEAT 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed savory items in display case held on TPHC past 4 hours according to TPHC white board. CDI: Items were voluntarily discarded.

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 almond milk and oat milk in reach in cooler cooling at a rate of 0.02F/min. CDI: Items were moved to walk in freezer. 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 .

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flies throughout facility, some of which were in display cases with food items.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet wiping cloths sitting on prep surfaces.

4-501.11 Maintain equipment in good repair. Observed walk in cooler leaking from vent. Repair unit. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed UV sanitizer machine for tongs. 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 build up of food debris in bottom of reach in coolers and freezers. Clean as needed.

10-DAY VERIFICATION REQUIRED 2-101.11 (A) PIC shall be present during all hours of operation. -PF 2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. No employee present was aware of the employee health policy, priority violations or the requirements of this code.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Employees were unable to list the 6 major food borne illnesses or symptoms. CDI - EHS provided a new employee health policy during inspection.

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. 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 employees eating and drinking in the front kitchen. Observed several employee drinks stored on shelves above prep surfaces.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed missing paper towels at the back kitchen hand sink. Observed a bucket inside of the hand sink. CDI - Bucket was removed and paper towels were provided.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed tongs being kept in a bucket of sanitizer mixed with soap. They are then washed off in a prep sink and placed into an unapproved UV light sanitizing machine intended for baby bottles. (Per data plate) Employees will discontinue this method of sanitizing. Tongs were brought to the 3-comp sink to be properly washed, rinsed and sanitized.

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 Observed hot dogs, sausages, mushrooms and open packages of mozzarella cheese without date labels. CDI - Items were voluntarily discarded.

REPEAT 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed savory items in the display case from 8am. (6 hours) CDI - Items were voluntarily discarded.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of chemical without labels. CDI - Employees labeled during inspection.

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 containers of sugar without labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed the presence of fruit flies in the back kitchen.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food products on the floor of dry storage.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “house-hold use only” reach-in freezer and UV light sanitizer machine.

REPEAT 5-205.15 Maintain a plumbing system in good repair. Observed a leaking walk-in cooler compressor that is dripping into a bucket. 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 a spray hose hanging below the flood rim of the 3-comp sink. CDI - Spray hose was hung up on a hook.

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 a large amount of food, ice and box debris on the floor of the walk-in freezer.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Establishment has 210 days from the date of permitting to have a food protection manager present at all times of operation. (Nov 27th 2024)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed unsalted butter on the counter at 70 degrees. CDI - Item was voluntarily discarded and added to the TPHC procedure.

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 Observed open packages of hot dogs, open packages of cooked bacon and cut lettuce with no date marks. CDI - Items were voluntarily discarded. Improvements from previous inspection.

REPEAT 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed savory pastries stored in the display cabinet for more than 4 hours. CDI - Items were voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P 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 two spray bottles of chemicals with missing labels. Observed several chemicals stored above single-service items in storage. Observed Hot Shot roach spray that is labeled “for residential use only.” CDI - Spray bottles were labeled. Chemicals were removed from the shelf above single-service containers. Roach spray will be removed from the establishment.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food with a watch and ornate rings.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on prep surfaces throughout the kitchen.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “house-hold use only” reach-in freezer. Freezer is not being used and a new commercial freezer has been ordered.

REPEAT 5-205.15 Maintain a plumbing system in good repair. Observed a leaking walk-in cooler compressor that is dripping into a bucket. Manager stated that they have been working to repair it.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Establishment has 210 days from the date of permitting to have a food protection manager present at all times of operation.

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. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee food and drink stored on shelves above dishes and food products.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed shaved ice machine tubes draining into a hand wash sink. CDI - PIC stated that they do not use the machine and the tubes were removed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above milk in the walk-in cooler.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed two employees wash dishes with warm water and then stack for drying. EHS educated all employees on how to properly fill the 3-comp sink and to mix sanitizer with quat tablets. All dishes shall be washed, rinsed and then sanitized for 2 minutes. CDI - Dishes were removed from the drying rack to be rewashed, rinsed and sanitized.

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 cut lettuce, cut tomatoes and cooked eggs with no date marks. CDI - PIC dated during inspection.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed savory items in the display case past the discard time. CDI - Items were discarded during inspection. PIC stated that he was preparing the second batch of the day and that he was 10 minutes late discarding foods from the morning.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin-probe thermometer is available. 10-day verification required. 4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed missing thermometers in all under counter coolers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed an extreme amount of food boxes stored on the floor of the walk-in freezer.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed coffee bar employees with no hair restraints.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 0ppm sanitizer buckets and several wiping cloths stored on counters of the back kitchen. CDI - EHS educated PIC on how to mix sanitizer and wiping cloths were placed inside of them.

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 trays stored on the bottom shelf of a prep table that was 1-2” off of the ground

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “house-hold use only” reach-in freezer.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf QUAT sanitizer testing strips are missing. 10-day verification required.

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 the 3-comp sink spray hose dipping well below the flood rim. CDI - Item was hooked onto the ring to raise above the flood rim. 5-205.15 Maintain a plumbing system in good repair. Observed a leaking walk-in cooler compressor that is dripping into a bucket.