BISTRO, THE

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 container of cooked sausage and a container of smoked salmon that was expired. -CDI- PIC voluntarily discarded the necessary items. (0 pts) 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed raw chicken wings being thawed out at room temperature in the 3 comp sink. The chicken was still 41F or below. -CDI- Cold was water was turned on as an approved thawing method. (0.5 pts)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies near the dish machine. Service facility for pests. (0 pts)

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed marinara sauce that had been prepped the day prior to inspection at 47F. Item did not meet cooling parameters. -CDI- Sauce was voluntarily discarded. Noticed improvements from last inspection, risk control plan not required. REPEAT*** (3 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 marinara sauce that had been cooled in a deep plastic container with the lid on in a low boy unit. Item did not reach necessary cooling parameters. -CDI- Item was voluntarily discarded. REPEAT*** (1 pt) 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados with stickers still attached to the rind. Remove stickers and wash vegetables before cutting into them. (0 pts)

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed 2 containers of tomato soup, a large metal insert container of pre-cooked chicken breasts, and cooked sausage all above 41F. PIC stated that he items have not been removed the day of the inspection. Items did not meet proper cooling parameters. -CDI- PIC voluntarily discarded the necessary items. REPEAT*** (3 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 several items that were dated marked for 8 days instead of 7. Ex: 2/3/26 - 2/10/26. The day an items is prepared counts as day one for the 7 day date marking. -CDI- Items were correctly date marked. (1.5 pts) 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 items mentioned in #20 that appeared to have been cooled in closed containers not allowing air to properly cool the cooked items. The cooled items did not cool correctly. Use proper cooling methods to allow proper cooling. -CDI- Items were voluntarily discarded. REPEAT*** (1 pt) 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for QUAT sanitizer solution. 10 day VERIFICATION REQUIRED*** (0.5 pts)

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water not working upon arrival. The highest recorded temperature was 75F. -CDI- Plumbers were onsite and fixed the hot water. Water was later recorded at 120F. (0 pts)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty during inspection. (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at the hand sink next tot he 3 comp sink. Provide soap for the hand sinks. (0 pts)

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed 1 container of molded strawberries in the WIC. -CDI- PIC voluntarily discarded the molded strawberries. (0 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stacks of metal insert containers with sticker residue still on them, thus contaminating the other dishes they were stacked with. Also observed heavily soiled can opener blade that was not actively being used. (1.5 pts) 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(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked chicken wings and cooked chicken breast in the 2 door RIC that had not fully cooled within the appropriate cooling parameters. EHS recorded a temperature of 43F for the wings and 49F for the chicken breasts. PIC stated that they had not been taken out at all the morning of the inspection. -CDI- PIC voluntarily discarded the necessary items. (1.5 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee medication stored directly over RTE food products in the WIC. -CDI- PIC relocated the medication. (1 pt)

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 cooked chicken wings and cooked chicken breast that had been cooking in deep closed plastic containers. The food items did not cool properly. -CDI- PIC voluntarily discarded the necessary 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles of sauces and oils without labels. Label all items that are no longer in their original packaging. (0 pts)

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water only able to reach 85F at the 3 compartment sink and 79F at the hand sink during inspection. VERIFICATION REQUIRED*** (0.5 pts)

5-205.15 Maintain a plumbing system in good repair. Observed leaking draining pipes underneath the 3 compartment sink. Repair leaking pipes. (0 pts)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed a bottle of dish detergent stored in handsink near 3-comp sink. -CDI- PIC removed. -1-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black buildup in ice machine. Increased and more thorough cleaning frequency recommended. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed 2 containers of cut lettuce and pasteurized liquid eggs above 41F in prep unit. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -0- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed 2 spray bottles with no labels. -CDI- PIC voluntarily discarded items. -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of chicken stored on floor in WIC. Observed drinks stored on floor in drink cooler. **REPEAT** -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no protective head covering. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -1-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some floor tiles in need of repair in dry storage/WIC/WIF area. Repair. 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 walls near dish machine/spray sink and handsink in need of cleaning. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed leak from ceiling at BOH. No food prep happens in this area. Repair. Observed some floor tiles in need of repair in dry storage/WIC/WIF area. Repair. Observed paper towel dispenser run out of batteries while EHS was present. -CDI- Batteries were replaced. -0-

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 food employee wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing procedure and food employee rewashed hands. -0- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to trun off the faucet, thus recontaminating hands. -CDI- EHS educated food employee on using a barrier and food employee rewashed hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P- Observed food employee don gloves to start food prep without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handwashing sink near dish machine. -CDI- EHS provided signage. -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed blueberry muffins and tater tots on the floor in the freezer. -CDI- PIC relocated items. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in 0ppm quaternary sanitizer solution. -CDI- PIC corrected concentration to 100ppm. -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0.5-