LOTTIES CAFE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw eggs, cheese, bacon, and cream cheese recorded above 41F. Held on counter on top of reach in freezer. CDI - Placed on TPHC. Recommend holding on TPHC. 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) Sliced turkey in WIC did not have a date on product. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior of ice machine had brown build up. Clean at a frequency to prevent build-up.

6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit flies present in kitchen. Contact pest control.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Cloths held in sanitizer recorded low. CDI - Sanitizer exchanged for new bucket.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Metal container of raw eggs stored on packaged muffins. CDI - Raw eggs moved. Keep separated from RTE foods. 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 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) Open bag of lettuce and cabbage exceeded 7 day window. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Online QR code menu had disclaimer on some egg meals but did not include Reminder. Include Reminder - “This item may be served raw or undercooked.’ Add asterisk to smoked salmon.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Sanitizer bucket stored on floor. Keep off floor.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese in WIC recorded above 41F, CDI - Discarded 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One empowee was prepping food without a hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet cloth stored on edge of sink. Keep in sani. Buckets. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. One sanitizer bucket stored on the floor.

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. Two personal drinks stored on high shelf. CDI - Drinks removed.

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 tomato sauce with date of 7/23. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at handsink. CDI - Provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw egg stored above drinks in WIC. CDI - Storage order reversed. 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 Cheese, sausage, and BBQ recorded above 41F in WIC. 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 .

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 on site VR

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf No test kit on site. VR