TOUS LES JOURS

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at the facility during time of the inspection. Ensure there is a CFPM present at all hours of operation. REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed stack of plastic trays stored on front countertop, blocking access to handsink. CDI: Food employee moved plastic trays.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed multiple flats of raw shell eggs stored above RTE food items (packages of white american cheese and cases of butter coffee topping), inside the WIC. CDI: Food employee corrected storage order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed bag of unwashed onions stored above multiple packages of deli ham and hotdogs inside the WIC. Keep all RTE foods stored above unwashed produce to prevent contamination. REPEAT VIOLATION. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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). Observed container of deli ham without a date label, stored inside lowboy cooler 3. Food employee stated it was opened yesterday. CDI: Food employee created date label for deli ham. 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 Observed spray bottle of green liquid stored inside unisex restroom. CDI: PIC labeled the spray bottle for easy identification.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one case of strawberry sheet cakes and plastic bin full of various pastries stored directly on the floor inside the WIF. Observed two buckets of bavarian cream stored directly on the floor inside WIC. Observed two cases of butter coffee toppings stored directly on floor inside WIC. Keep all food products stored off of the floor, at minimum 6 inches, to prevent contamination. REPEAT VIOLATION.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed front counter employee actively engaging in food prep without an approved hair restraint. Ensure all food employees engaging in food prep have a hairnet/hat/visor/beanie to prevent contamination. REPEAT VIOLATION.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two sanitizer buckets full of chlorine sanitizer with in-use wiping cloths, measuring 0ppm of chlorine. CDI: Food employee dumped out the buckets and refreshed with properly concentrated chlorine sanitizer. REPEAT VIOLATION.

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 heavy dust buildup on hood vents. Increase cleaning frequency.

2-101.11 (A) PIC shall be present during all hours of operation. -PF 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 no PIC present at the facility during time of the inspection. Food employee who walked around with EHS is not a CFPM, was unable to answer EHS's questions in regards to sources, processes, temperatures, equipment, sanitizer used for multi-use equipment/utensils, and violations of priority items were observed during today's inspection. VERIFICATION REQUIRED to ensure there is a PIC or knowledgable shift lead present at all times during operations to ensure facility is in compliance. Please visit our resource page, www.mecknc.gov/foodsafety, 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 present at facility during time of the inspection. Ensure there is a CFPM present at the facility. REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed Employee Health Policy posters posted on the wall inside the kitchen, but food employee stated that the facility has not trained them on anything in regards to symptoms or illnesses related to foodborne illnesses or requirements for returning to work if experiencing any of the reportable symptoms or illnesses. EHS provided food employee with updated Employee Health Policy which includes exclusion and restriction flow chart, and advised telling the manager to train all of their staff on Employee Health and sign once training has been provided. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. For more information on employee health policy, 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 an employee's coffee drink cup stored inside standing thawing cabinet/proofer at the make line inside the kitchen, while actively thawing frozen macarons inside the unit. CDI: Drink was removed to prevent contamination.

6-301.14 Post a handwash sign at each handsink. Observed a handsink inside the kitchen and handsink inside the unisex restroom both without handwashing signs. CDI: EHS provided food employee with handwashing signs both in English and Spanish.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed case of unwashed onions stored in same box as packages of shredded mozzarella cheese on a cart inside the WIC. Keep RTE foods stored above or separate from unwashed produce to prevent contamination. EHS provided food storage order guide for reference. 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 cambro of hotdogs stored inside one of the lowboy coolers inside the kitchen cold holding above 41F (see temp chart). Food employees stated that they had not removed this food item from the cold holding unit at all today. CDI: Food employee voluntarily discarded hotdogs. Observed cambro of deli ham stored inside the same unit, cold holding above 41F (see temp chart). Food employees stated that they made a whole batch of ham and cheese sandwiches with this food item, around an hour prior to EHS's observation. CDI: Food employee moved cambro of deli ham into the WIC (with lid removed) to rapidly cool down. Observed "honey cheese mochi pancake," "cream cheese walnut bread," and "garlic cheese bread" all held out at room temp in customer self-serve area. EHS observed these items are not included on their TPHC form and were not time-stamped. CDI: EHS explained to food employee on why these food items need to be held either on TPHC or under refrigeration, and food employee time-stamped these food items as they were prepared within the alloted 4 hour time frame. REPEAT VIOLATION. 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 a cambro of hotdogs and a cambro of deli ham both without date labels, stored inside a lowboy cooler inside the kitchen. Food employee stated that the package of hotdogs were opened on sunday, and package of deli ham was opened today. CDI: Food employee created date labels for both TCS food 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 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 spray bottle of windex and a spray bottle of disinfectant stored on top of single-use sleeves for baked breads and pastries. CDI: Food employee removed the bottles to prevent contamination.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple cases and stacks of french macarons, sheet cake, and other baked goods stored directly on the floor inside the WIF. Observed 4 buckets of Bavarian cream stored directly on the floor by the prep tables inside the kitchen. Keep all food off of the floor to prevent contamination.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed front register food employee actively engaging in food prep without a hair restraint. Ensure all employees engaging in food prep have some sort of hair restraint to prevent contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored directly on countertops of prep tables throughout the facility. Ensure all wiping cloths are stored inside properly concentrated sanitizer.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips to test the chlorine sanitizer used for multi-use equipment at the 3-compartment sink. CDI: Food employee was able to find test strips before EHS was finished typing up report. Ensure employees are able to locate sanitizer test strips at the facility.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed soiled employee's apron stored directly on the faucet head of the prep sink located next to the 3-compartment sink. Keep soiled aprons stored in separate area to prevent contamination. REPEAT VIOLATION.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present that was certified in food protection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf PIC was unaware of health policy or any process and procedures in place. PIC had multiple priority item violations during inspection. CDI EHS emailed health policy and all priority items were addressed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed dishes and other equipment in hand sink bay. CDI Items removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed feta pastry and mushroom onion pastry holding below 135F. Other items holding 135F and above. CDI Items were placed in hot box cabinet 20 minutes prior, items reheated quickly to 165F and placed back in cabinet. 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 several items throughout facility holding above 41F. Most items above 41F from use in prep, items allowed to re cool quickly. RIC with pastry and creams for cakes holding ambient and TCS items above 41F. VR 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 .

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 ham sandwiches held on time without time stamp. Items placed in cabinet 15 minutes prior. Items item stamped. Repeat VR required.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal hats stored on various shelves throughout facility. Ensure personal items stored away from customer product. Repeat.

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 eating and drinking on front line.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or other approved methods of drying hands at either hand sinks. CDI Paper towels were provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored over ready to eat dair. CDI PIC switched order and placed raw shell eggs on bottom shelf. Repeat No increase in points due to correction of other violation. 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 several items with no date marks that were opened or prepared in previous days. CDI PIC facilitated 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 .

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. Observed several items held on TPHC without written procedures. CDI PIC filled out TPHC procedure during inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 several milk items (plant milk and dairy) being held on TPHC with date marks of previous days and time stamp. CDI PIC voluntarily discarded. Education provided that once item is placed on TPHC, time stamp in placed on item and item must be discarded after 4 hours.

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

5-501.17 Provide a covered waste bin in female restrooms. Observed no cover on the waste bin in shared bathroom.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on shared dumpster outside.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal items stored on bottom shelf with customer product. CDI PIC designated bottom shelf for personal items and moved customer product to upper shelves.

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 multiple priority item violations: Food Contact Surfaces, Food Separated and Protected, Hot holding, Cold holding, Adulterated food. CDI All Priority items were addressed 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. No employee present that was certified in food protection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf PIC was unaware of health policy or any process and procedures in place. PIC had multiple priority item violations during inspection. CDI EHS emailed health policy and all priority items were addressed.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for responding to vomiting or diarrheal events. CDI EHS emailed procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed 2 knives in hand sink in the prep area. CDI Knives placed in dish are for wash. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or other approved method for hand drying. CDI PIC provided paper towels.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed two commercially sealed cream cheese packages with green growth throughout product. CDI PIC voluntarily discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored over ready to eat dair. CDI PIC switched order and placed raw shell eggs on bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce over ready to eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P EHS inquired method of cleaning equipment. PIC stated they wash and rinse only. There is no sanitizing step. VR Required. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cream that was prepared 5 hours prior holding above 41F. Item had been placed in RIC and remained untouched during that time. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pastries with cooked meat, vegetables, and dairy hot holding below 135F. Discussed use of TPHC going forward for items in hot box. Temporary TPHC set up for hot box and items time stamped with four hour time stamp for discard. 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 multiple items throughout facility holding above 41F. Ambient in RIC also holding above 41F. All TCS items above 41F were discarded. VR required. 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 .

3-501.15 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 Cream was observed cooling in deep well, plastic, large quantity, with tightly fitting lids. CDI PIC voluntarily discarded. EHS discussed placing items in WIC with no covers during cooling process. 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/P6x8b1Z

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer at facility. VR required. No points taken, item had been ordered last week during permitting.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility only using chlorine sanitizer with no chlorine sanitizer test strips. VR required No points taken, item was ordered during permitting process last week.