ALBERTINE/MILKBREAD UPTOWN

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed tomatoes with white/dark build up. CDI: tomatoes were voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed french fries and chicken bites hot holding below 135F. CDI: Items were voluntarily 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various items in prep top/unit 1 and prep unit 2 above 41F. Ambient air of prep top/unit 1 was 39F. Ambient air of prep unit 2 was 44F. Observed milk items in cold drawer at milkbread coffee bar above 41F. Items were moved to walk in cooler to cool. 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 .

3-502.11 Obtain a variance for specialized processes.-Pf. Observed multiple packages of ROP fish in walk in cooler and walk in freezer. Facility does not have approval for ROP of fish. CDI: Items were voluntarily discarded. For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Observed chorizo and beef in ROP packaging, no “use by date” was recorded on labels. VERIFICATION REQUIRED.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf. Observed multiple packages of ROP fish inside walk in cooler and walk in freezer. Facility does not have approval for ROP of fish. CDI: Items were voluntarily discarded. For more information on how to request a variance please visit: http://meck.co/FoodSafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no hand towels at hand sink across from cookline. CDI - PIC instructed employee to provide disposable towels. -0-

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. - Pf. Observed one tag of shellstock from December with no last sold date and two tags stored out of order from 2/2 and 2/7 in a plastic container. Discussion with PIC about requirement of shellstock dates and organizational procedures. CDI - Tags organized in chronological order and PIC traced back sell date of 1/9 and labeled December’s tag. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed dried food debris on blade of can opener. Discussion with PIC revealed that the equipment was not used for today’s prep. CDI - Can opener transferred to dish pit to be W/R/S. -0- 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). Observed no date labels on three trays of cooked potatoes and eggplants made yesterday in the walk-in cooler and an opened container of milk opened early morning stored inside a reach-in unit at Milkbread counter. CDI - Foods were properly date labeled. 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P). Observed the following TCS applicable foods being held in the facility for resale past their expiration dates: Fried rice (1/22-1/28), cauliflower rice (1/31-2/6) and two containers of cooked mac pasta (2/2-2/8). CDI - Reviewed first in first out practices (FIFO) and all foods were voluntarily discarded by the PIC. -1.5-

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 unsalted butter and labna held out on 4 hour TPHC without time stamps. CDI - PIC added time stamps. -0-

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 various TCS applicable foods cooling inefficiently due to being in high volume, inside large deep plastic containers (in melted ice bath) and cooling in tight fitted lids (in the walk-in cooler). Refer to temperature observation chart. Leave cooling TCS foods loosely covered or uncovered, stir often (if applicable) and replenish ice bath as it melts. CDI - Foods in the ice bath were broken down into smaller quantities, uncovered and transferred in the walk-in cooler/walk-in freezer, other foods were left uncovered and transferred onto flat sheet trays for efficient cooling towards <°41. -1- 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of raw chicken tenders stored on the floor in the walk-in cooler. CDI - PIC removed off floor. -0-

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 debris on floor in the walk-in freezer. Clean and maintain. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Saffron and turmeric butter under heat lamp measured 108F. TCS foods in hot holding shall measure at least 135F. CDI - Butter heated to above 165F. 0 pts. 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 Zaalouk, cooked okra, crab, whipped feta, stracciatella, and red scrug measured 44-50F in sandwich cooler. TCS foods in cold holding shall measure 41F or less. PIC stated items were in cooler for less than 2 hours so EHS allowed him to move warm TCS foods to walk-in cooler to cool down. VR - Verification required within 3 days to check cooler temperature. Establishment will use TPHC for TCS foods in the unit until it is verified as functioning properly. // Also, container of lobna held beside grill out of temperature control at 68F. Garlic in oil also sitting out of temperature control at 70F. CDI - Establishment must keep these items below 41F or use TPHC and have written procedures. PIC discarded garlic in oil and will use TPHC for the lobna as it was prepared at 4PM today. // Cart for Milkbread in walk in cooler had TCS foods that were above 41F (cooked mushrooms, ham, turkey). Items were 47-50F. CDI - PIC moved items to freezer to rapidly cool. REPEAT 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 .

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf 1 ROP portion of flank steak did not have date and time on package. CDI - Steak discarded. Different from last inspection so kept at half credit. 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 Zaalouk containers in walk-in cooler measured 52-54F and were cooling with tight fitting lids on the containers. Leave cooling TCS foods loosely covered or uncovered. Also, crab in sandwich cooler drawer measured 48-52F. PIC stated items were was prepared around 3pm. Use freezer or walk-in cooler to cool TCS foods after preparation. Do not cool TCS foods in sandwich coolers. CDI - Zaalouk uncovered to continue cooling, and the crab was moved to walk-in cooler to continue cooling. 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 .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands, turn faucet off with bare hands, dry hands and transition into food prep. CDI - Employee was redirected to re-wash hands and use paper towel as a barrier to turn off faucet. -0-

REPEAT VIOLATION: 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed large trash can placed in front of hand sink at beginning of today’s inspection. CDI - PIC educated on maintaining access to hand washing stations and obstruction removed. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed hand sink behind Milkbread counter being used as a dump sink and to fill water pitchers. CDI - Instructed staff to discontinue this practice. 6-301.14 Post a handwash sign at each handsink. Observed hand sinks throughout the kitchen and behind Milkbread counter without hand washing signage. CDI - Signage for hand washing provided to post at each hand sink. -1-

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed TCS applicable items cold holding above > 41 F in these areas: Walk-in cooler, prep reach-in unit and reach-in unit. During the initial walk-through, internal temperature of the walk-in cooler read at 44 F and increasing. From discussion with PIC, product distribution was received from Freshpoint and Low Country Shellfish at 11:00 AM. Opening checklist temp logs verified unit cold holding at 36 F at 6:20 AM. During tonight’s prep, raw steak was documented on HACCP log at 37 F at 3:30 PM. During inspection, raw steak temped at 44 F. From further investigation, PIC discovered coils behind the WIC condensers were frozen and began defrosting equipment with warm water. Walk-in cooler temperature decreased to < 40 F after 45 minutes. PIC has contacted a refrigeration specialist from Lakeside Commercial Refrigeration who arrived during tonight’s services. With exception to raw animal proteins and raw produce, foods prepared during tonight’s services were transferred to adjacent walk-in freezer to cool down. EHS also discovered reach-in unit behind Milkbread unable to maintain product < 41 F. Products from this unit were voluntarily discarded by the PIC. Refer to temperature observation chart for full details. Verification visit is required for both walk-in cooler and Milkbread’s reach-in unit. 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 (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 TCS applicable foods being held on 4 hour TPHC at prep top and prep tables with start and end times but without written procedures. CDI - TPHC form provided and filled out during inspection. -0- TPHC procedure template may be found at: www.mecknc.gov/foodsafety.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed unidentifiable spray bottle. According to employee present, product is bleach. CDI - Employee instructed to label the spray bottle as bleach. -0-

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required. - P/Pf. Observed facility not following HACCP corrective action of discarding TCS foods cold holding > 41 F. EHS discovered the walk-in cooler malfunctioning during tonight’s inspection with ROP’d meats at 44 F; ROP’d were placed in ice baths in attempt to cool down and maintain product temperature < 41 F. CDI - Products voluntarily discarded as per HACCP plan. -1-

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 roasted potatoes prepped today and left cooling unattended in ambient temperatures on a speed rack. Cooling process began at 4:45 pm according to the time stamp attached. Product temped at 93 F at 5:59 PM. Also observed roasted carrots prepped today cooling while individually packaged in plastic containers and stacked in the prep reach-in unit. CDI - PIC removed all products and placed on sheet pans in the walk in cooler/freezer to rapidly cool. -0.5- 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.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed containers of water being used to store in use utensils temping between 72-83 F at cook line. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stagnant water inside of salad spinner. CDI - Salad spinner inverted. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf. No vomit & diarrhea clean up plan on site. CDI - Hard copy of clean up procedures provided to facility. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed bag of lump charcoal placed in front of hand sink. Bag was promptly removed. Observed trash can placed in front of same hand sink towards end of inspection. CDI - PIC educated on maintaining access to hand washing stations and obstruction removed. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed dried food debris on blade of can opener and its base. Equipment not used for today’s prep, according to PIC. CDI - Utensil transferred to dish pit to be W/R/S and base thoroughly cleansed and sanitized for compliance. -0- 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 41 F or less. - P. Observed three containers of lettuce cold holding between 43-46 F. One of three filled over the brim. CDI - Products transferred to the walk-in cooler to cool down towards < 41 F. -1.5- 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.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed bottle of baby oil stored above clean utensils behind albertine counter. CDI - Baby oil was moved to prevent contamination. -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths in two buckets with sanitizer registering at 0 PPM quaternary solution. CDI - Solutions discarded and refreshed with proper concentration of 200 PPM. -0-

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed drink trays stored under hand washing sink plumbing lines. CDI - Drink trays removed by PIC. -0-

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 beverages and food stored on shelving alongside dry goods and with resale goods in the walk-in cooler. Designate personal goods at separate areas to prevent contamination to food and foodservice items. -0-

3-202.18 (A) Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf Observed a batch of shellstock separated into a smaller portion and placed in the prep top cooler without a shellstock tag. CDI - Educated the PIC on keeping shellstock tags with the product until all product is sold. Since there are two containers of the same batch and two tags keeping one tag with the large container and also with smaller portion.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken at 129F in hot holding and was made an hour ago. CDI - PIC reheated the chicken to 165F. 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 is not been labeled, or if the label is incorrect. -P Observed feta cheese without datemarking, Observed goat cheese datemarked 9/26, exceeding 7 days. CDI - PIC voluntarily discarded these foods. 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 .

3-501.15 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 rock crab prepped today and individually packaged in plastic container covered and stacked. Observed barley in a deep plastic container covered in the walk in cooler. CDI - PIC removed products and placed on sheet pans in the walk in cooler 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 .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer buckets stored on the floors. CDI - PIC elevated buckets off the floor.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed condiment and ingredient scoops in the food. CDI - Ensure the handle is out of the food to prevent barehand contact of the foods.

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 single service cups exposed to possible contamination at the Milkbread counter section. Keep protected.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer for the high temp dishmachine. Provide. Verification visit needed to ensure compliance.