CAST IRON WAFFLES BALLANTYNE

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the facility and in waffle case. CDI PIC had waffles pulled out and wiped out to clean and remove flies. PIC stated they added fly traps and has pest company coming out monthly. Suggest increasing pest control frequency. Repeat.

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 overdose of mixer and shelving in cabinets in need of cleaning.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one container with a liquid stored on the chemical shelf without a label. PIC stated it was a cleaner and the label had come off of the bottle. CDI - PIC labeled container

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 2 squeeze bottles in the coffee bar area not labeled. All other bottles and containers were properly labeled. CDI - PIC labeled squeeze bottles.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flying insects throughout the facility. PIC stated that pest control comes at the end of every month and should be arriving any day. Increase pest control if necessary to keep premise free of insects.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed food employee don gloves and start working with food items without washing hands. CDI: Gloves were removed and employee washed hands.

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 pooled eggs at 46F with 15 mins left in cooling window. CDI: Pooled eggs were placed in reach in freezer and cooled to 41F. 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 .

3-501.18 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 soy milk and coconut milks without dates. CDI: Dates were placed on 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed employee medications being stored on shelving above food items. CDI: Medications were relocated.

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 pooled eggs cooling in container covered with a lid inside reach in cooler. CDI: EHS and PIC discussed cooling methods. 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 .

3-501.19 (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 stick butter on prep counter being held on TPHC without written procedures onsite. CDI- EHS attaches template and reviews process with PIC. PIC instructed to maintain procedures onsite. Template here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 stick butter on TPHC at prep counter without label for time. CDI- PIC applies time label. (-1.5)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. New owners are presently enrolled in course and awaiting its commencement. (-0)

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed thin probed food thermometer with depleted batteries. Replace batteries at earliest opportunity. 10 day VR required. (-.05) For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI