LA PARISIENNE COCOTTE

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insect in front area. PIC to increase pest control visits.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P. Observed food employee touch face and return to task without washing hands. CDI- EHS discussed with PIC, PIC had food employee wash hands properly before returning to task. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed multiple food employees fail to use barrier when turning off faucet at handsink. CDI- PIC had food employees properly rewash hands. *REPEAT*

5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. Observed both bathroom handsinks not providing a continuous flow of water for at least 15 seconds. Repair systems to provide required continuous flow.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sandwiches held in 2D glass RIC temping above 41F due to being immediately placed in units to be held after prep. CDI- PIC removed items to be rapidly cooled in blast chiller. 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 .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf. Observed establishment offering cold smoked salmon with asterisk to a footnote without disclosure statement. Consumer advisory must include disclosure stating “items are served raw or undercooked, or may contain raw or undercooked ingredients.” VERIFICATION REQUIRED.

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 PIC aware of effective cooling methods for TCS foods prepped and meant to be cold held, fail to ensure items are being cooled prior to holding TCS foods in units meant to maintain temps. CDI- see item #22. *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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed both outer openings maintained open in kitchen during inspection. CDI- EHS discussed with PIC, PIC had doors closed.

4-501.11 Maintain equipment in good repair. Observed dish machine not properly pumping sanitizer solution. Per the PIC, unit has work order in place and equipment is ran through machine before being sanitized in 3-comp sink. Ensure dish machine is repaired or replaced.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- *Observed - Food employee wash hands and then use bare hands to turn off the faucets. *CDI - PIC trained employee on proper hand washing procedure and had employee rewash hands properly.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Dish machine sanitizer concentration at 0ppm. *CDI - PIC noticed tube wasn’t deep enough into container of sanitizer and pushed it further down to fix sanitizer issue. PIC then primed sanitizer for machine and machine tested at 150ppm. 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

*REPEAT* 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 - Almond Cream Batter cooling in large container in 2 Door Standing RIC at 59F at 11:25AM and 58F at 12:40PM. *CDI - PIC placed item onto sheet trays and into WIF to rapidly cool item. For more information, please visit: www.meckncgov/foodsafety 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 - Rueben Sandwich, Vegetable Quiche and Ham and Swiss Croissant below 135F, see temp chart for details. *CDI - PIC turned up the temperature of HH unit. Rueben reached 159F and the Ham and Cheese Croissant reached 135F. The Vegetable Quiche sold out. 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* 3-501.15 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 Cream Batter in large lidded container cooling in 2 Door Standing RIC with little change in temperature after 75 minutes. CDI - PIC evenly distributed item onto sheet trays and placed them into WIF to rapidly cool. 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 .

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 chickpea salad cooling at a rate too slow to meet cooling parameters. See violation #33 and temperature chart for details. CDI: Education provided and product vented for rapid cooling (<41F).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham, spring mix, and prosciutto being held above 41F in tabletop cold holding unit. Ambient temp of unit 35F-38F. PIC stated pans flipped @EOB(2pm-3pm) daily. EHS recommended filling all pan "slots" with pans even if no food in container to aid in keeping cold air under pans. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling (<41F).

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 chickpea salad cooling in sealed individual plastic containers stacked 4-5 deep. PIC stated product prepared using room temp ingredients, cooled in large Cambro, portioned, cooled in individual servings, then served. EHS recommended cooling products prior to prepping and cooling with lids off of containers to aid in better cooling. CDI: Education provided and product vented for rapid cooling(<41F).

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for chlorine at dish machine. CDI: EHS provided facility with test strips.