SLICE CAFE

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed an employee recontaminate hands by turning the faucet off with bare hands. CDI - Employee was educated and they rewashed hands.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one container of raw chicken stored above salmon. Observed unwashed produce stored above ready-to-eat produce. CDI - Chicken was moved to the bottom shelf.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 125 degree tomato basil soup in the steam well. CDI - Soup was reheated to 165 degrees. Steam well was turned up higher.

REPEAT 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). 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 roasted garlic, cooked chilis, sausage, peppers, mushrooms and marinara past the 7-day date mark. CDI - Observed missing date mark for an open pack of deli meat. CDI - Items were voluntarily discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee preparing food while wearing a watch and bracelet.

REPEAT 4-903.11(A)(C) Store single-use and single-service articles 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 single-use trays stored next to a hand sink where splashing occurs.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a “household use only” reach-in freezer. Observed the main prep cooler cutting board with deep cuts and stains. Points reduced due to improvement from last inspection.

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

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 one employee drink stored above a prep surface and reach-in cooler.

REPEAT 6-301.14 Post a handwash sign at each handsink. Observed missing hand washing signs for the restroom. Improvements from previous inspection due to all signs posted in the kitchen.

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm chlorine in the dish machine. CDI - Machine was primed and began sanitizing at the appropriate concentration. Improvements made from previous inspection due to it being able to be corrected.

REPEAT 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 roasted garlic, noodles and pepperoni past the 7-day date mark. Observed short ribs in the prep cooler with a frozen date and no pulled from frozen date. CDI - Items were voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed oven cleaner stored above single-use gloves. CDI - Oven cleaner was moved.

3-DAY VERIFICATION REQUIRED 3-306.11 Protect food on display using shields, packaging, or other effective means. -P 3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf 3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed uncovered salads, dressings and ice for the buffet outside. Observed portions of time where the buffet was not monitored. Observed a wiping cloth stored on top of lettuce in the walk-in cooler.

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 a cup with no handle being used to scoop flour.

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 the soup warmer sitting directly next to a hand sink where it can be splashed on.

4-903.11(A)(C) Store single-use and single-service articles 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 single-use gloves stored on a shelf 1-2 inches above the floor.

REPEAT 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed a metal bin for ice at the buffet with sharp angles and rivets that will be difficult to clean. Establishment will now use an ice line. Observed two “house hold use only” blenders and reach-in freezer. Observed a thin gap behind the 3-compartment sink that needs to be caulked to the wall.

5-203.14 Provide a back flow prevention device when required. -P Observed a spray hose connected to a mop faucet without a back flow prevention device. CDI - Hose was removed.

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

6-303.11 Provide required lighting intensity. 10ft candles of light are required for walk-in cooler. Observed 2ft candles of light in the walk-in cooler.

REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.14 Post a handwash sign at each handsink. Observed no paper towels for the grill hand sink due to the batteries being dead in the dispenser. CDI - Manager provided paper towels during inspection. Observed missing hand wash signs for all hand wash sinks in the kitchen.

3-DAY VERIFICATION REQUIRED 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm chlorine in the dish machine, even after priming. Establishment uses single-service utensils for customers and will use the 3-compartment sink to sanitize until it is repaired.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 122 degree unsalted butter on the grill. CDI - Item was reheated to 165. No points deducted due to improvement from last inspection.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 44-47 degree TCS foods in the main kitchen prep cooler. All items were voluntarily discarded. Only pizza will be offered until the prep cooler is repaired. Pizza toppings all come from a separate prep cooler.

REPEAT 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). 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 expired mushrooms, beans, farro, meatballs, marinara and peppers. Observed missing date for a container of corn. CDI - Items were voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 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 one spray bottle of chemical without a label. CDI - Manager labeled during inspection. Observed a can of roach killer RAID that is not approved for commercial kitchens. CDI - Items was voluntarily discarded.

REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee preparing food while wearing a watch and no hair restraint.

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

5-205.15 Maintain a plumbing system in good repair. Observed a small leak at the 3-compartment sink faucet.

6-301.14 Post a handwash sign at each handsink. Observed missing hand wash signs in the restrooms.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Conversation with the chef revealed that sometimes raw proteins are par-cooked for large events. CDI - Manager stated that they will no longer par-cook any raw proteins.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 85 degree broccoli and carrots. CDI - Item was placed on TPHC for the time it was removed from the oven. This item was prepared for the buffet outside.

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). 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 an open package Ham, Greek Mix, Sun-dried Tomatoes and Meatballs past the 7-day date mark. Observed an open package hot dogs, sliced tomatoes, cooked chicken and cut watermelon with no date marks in the walk-in cooler. CDI - Items were all voluntarily discarded.

10-DAY VERIFICATION REQUIRED 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed packaged sandwiches with only the common name of food listed. EHS will return next week to check on allergen labels. Manager was provided with a labeling guidance handout and list of FDA allergens.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P 3-306.12 (A) Condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection, protected food displays with proper utensils, original containers designed for dispensing, or individual packages or portions. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open-faced platters for salads and open bowls of salad dressing at the outside buffet. Observed a box of bread stored on the floor of the walk-in cooler. CDI - Sneeze guards were provided for salads platters.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee preparing food while wearing a watch, hair band and no hair restraint.

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 cups without handles used to scoop spices.

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 clean dishes stored next to a hand wash sink that was splashing onto them. CDI - Dishes were removed and re-washed.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-502.11(A) Maintain utensils in good repair. Observed deeply stained prep cooler cutting board. Observed two “house hold use only” blenders and a reach-in freezer. Observed paint chipping off of a hand-held juicer.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods in 3 different cold holding units being held above 41F. See temperature chart for details. Ambient temperature of units between 45F-47F. PIC voluntarily discarded all foods in units and contacted service company during inspection. Facility allowed to remain open but must work out of walk-in cooler until unit repaired. EHS provided temperature logs for facility to implement. EHS will return within 3 days to verify units repaired and able to maintain TCS foods at or below 41F. REPEAT VIOLATION. VERIFICATION REQUIRED. **Continued non-compliance can result in Risk Control Plan and possible permit action at next inspection**

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few house flies and fruits flies throughout kitchen.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf Observed plastic container and spoon stored in hand sink. CDI: Items removed from sink.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letters for undercooked salmon. CDI: PIC provided parasite destruction letters from supplier during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salads and chicken wraps being held above 41F in grab-n-go case. Products prepared 02/17/25. Facility does not maintain temperature logs. Ambient temp of unit between 36F-46F during inspection. EHS took temperatures at 20 minute time interval and product rose in temperature to 50F with unit @ ambient temp of 40F. PIC contacted service company during inspection. EHS provided education, PIC voluntarily discarded product, and EHS will return within 3 days to verify unit repaired and maintaining TCS foods at or below 41F. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observe noncontinuous cooking process for flank steak. CDI food discarded PIC coached.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed multiple TCS foods cold held in double pans and prep unit at 47°. CDI food not known to be out of temperature for less than four hours 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed multiple TCS foods with no date mark that were prepared prior to today. CDI allowed to date PICcoached. 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 . 3-501.18 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 Observe multiple TCS foods past seven days Of the date marked. PIC coached food 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observe multiple flying insects in the kitchen