ORIGINAL NY BAGELS, THE

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed food employee crack raw eggs then proceed to put on gloves and handle ready to eat food items without washing hands. CDI: Food employee removed gloves and washed hands

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw sausage being stored above hashbrowns inside walk in cooler. Observed lox cream cheese being stored above egg salad inside display case. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 sliced cheese being held on TPHC without written procedures. EHS emailed TPHC procedures. VERIFICATION REQUIRED. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed no consumer advisory for items served undercooked on chalk board menu. VERIFICATION REQUIRED. 3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed no asterisks beside menu items containing lox on paper menu. 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 cut lettuce cooling at a rate of 0.05F/min inside walk in cooler in container covered in saran wrap. CDI: PIC removed saran wrap from lettuce. 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC on duty is not a CFPM. A CFPM was not present. PIC stated that several employees are currently getting registered to obtain CFPM status. Facility allowed a time period of up to 210 days from permit date (4/7/2025 - 10/4/2025) to comply with the above referenced CFPM requirements. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety.

2-102.11 (C) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. - Pf. Observed PIC and employees with limited knowledge on 6 FBIs, symptoms, exclusion, restriction and return procedures. CDI - EHS educated staff on EHP and procedures. Hard copy of EHP Agreements (Spanish) provided to facility during today’s inspection; agreements signed by staff for compliance. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed container of raw chicken stored above cartons of half & half in the walk-in cooler. No physical evidence of contamination observed. CDI - Storage order corrected to prevent cross contamination. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

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 container full of sliced cheeses with incorrect date label of 4/21/25-4/27/25. Discussion with PIC revealed that the label was never removed and cheese was prepared yesterday. Also observed opened container of milk without a date label and manufacturer's expiration date of 8/25/25. EHS reviewed date marking and FIFO procedures with staff. CDI - Allowed PIC to correctly date mark cheeses and instructed PIC to voluntarily discard expired milk. -1.5- 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed unlabeled spray bottle of windex. CDI - Spray bottle labeled. 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 can of Raid stored in the facility. CDI - PIC removed from facility. -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed case of raw shelled eggs stored on the floor in the walk-in cooler. -0-

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 bucket of sanitizer stored on the floor underneath the dump sink. CDI - PIC removed off floor. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some plates wet stacked on floating shelf above the 3-compartment sink. -0-

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. - P. 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed gloved food handler crack raw shelled eggs at the flat top and transition into handling plastic wrapped ready to eat cheese. CDI - PIC instructed food employee to remove gloves and hand wash. -2-

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 blocking hand sink. CDI - Obstruction removed by PIC. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed soap pump stored inside of hand sink in the back kitchen. CDI - Soap pump removed. -0-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P. Observed active condensation drip from equipment lines inside of front display refrigeration dripping directly into ready to eat cream cheese spreads. Foods no longer safe for consumption due to being exposed to drip; same foods were also observed to be > 41 F for over 4 hours. Discussed with PIC possibility of condensation due to inoperable AC unit. CDI - All products voluntary discarded by food handler per instruction. PIC has placed a work order with Truist for repairs to display case and AC unit. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed freshly made sanitizer measuring at 0 PPM chlorine. Food handler explained that they add 2 caps of chlorine. CDI - 3 additional caps of chlorine added which resulted in concentration between 50-100 PPM. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various TCS applicable foods cold holding > 41 F. Refer to temperature observation chart. Items in prep tops and display case were prepared and placed into respective units as early as 7:00 AM. Cheese and unsalted butter observed to left out on prep table. Discussion with PIC regarding implementing monitoring and temperature logs during prep to ensure TCS foods are at < 41 F when cold holding. CDI - Items voluntarily discarded for compliance. Product disposition form provided to facility. -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.

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. 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. -0- Observed cheeses and unsalted butter being held out on prep table on TPHC. No time stamps or written procedures could be provided. CDI - TCS foods voluntarily discarded; additional foods recently removed from WIC time stamped until 2:30 PM. TPHC SOP form filled out onsite. TPHC procedure template may be found at: www.mecknc.gov/foodsafety.

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 recently prepared slaw, tomatoes and lettuce cooling covered in the walk-in cooler. CDI - Food handler instructed to vent and relocate items towards back of walk-in cooler. -0- 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.

6-403.11(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 foods stored with resale foods in prep reach-in unit. -0-