FAMOUS TOASTERY UPTOWN

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

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 several employee beverages (coffees and water bottles) upstairs and downstairs stored in prep areas. Keep items in designated areas.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer and can opener soiled with old food debris. CDI- Items taken to be cleaned. -REPEAT 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 41F or less. -P Observed Churizo, tomatoes, Canadian ham and sausage in prep top holding above 41F. Items were over stacked. CDI- Items portioned and cooled. -REPEAT Observed waffle batter, pancake batter and French toast batter on ice holding above 41F. CDI- Items placed on TPHC. EHS temped items when they were first put out at 9:00am. Items were at 41F. EHS checked items again to see if they would hold temps. Items did not hold temp. EHS suggested the use of TPHC for all items on ice during previous inspection. EHS strongly encourages the use of TPHC to avoid further violations. Observed walk in cooler holding above temp (45F). PIC stated that they had a delivery this morning and the cooler was left open. Cooler began to cool down to 44F after 1 hour. Foods items are not cooling. All TCS prepared items voluntarily discarded. Items received front he truck this morning moved to functional coolers. Uncut whole produce kept in the cooler. Facility called maintenance for an emergency fix. Facility will have until EOD to get walk in cooler fixed. If cooler is not fixed by EOD, a closure will be required. Facility can function with food in current coolers until closing. Facility closes at 3pm. VERIFICATION REQUIRED WITHIN 3 DAYS, 10/19/24. 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 (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 gallon milk and oat milk without dated in beverage coolers. Manager did not know when they were made. CDI- Voluntarily 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 .

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 water and oil bottles without labels. Keep items labeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with watch and several bracelets on. 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 box of single service to go containers stored on the floor. Keep off of the floor. -REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scored. Resurface/ replace. -REPEAT

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips expired. Test strips from 2025. -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 roller bins storing flour 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 low grout throughout kitchen area. -REPEAT Observed ceiling tile above prep station damaged. 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 floors in need of cleaning, especially under and around equipment. Areas of low grout are trapping food debris. -REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on cutting boards. Keep personal items in designated area.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed dented can on can rack. CDI- Removed and voluntarily discarded. Facility SOP for dented cans is to discard with recycled items per PIC.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored above pre-cooked deli meats and sausage in walk in cooler. Unwashed produced should be stored below ready to eat items. CDI- Unwashed items taken and placed on the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer soiled with old food debris. CDI- Slicer cleaned and put away. 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 41F or less. -P Observed lettuce, chorizo, grilled onions and grilled vegetables holding above 41F in prep top units. EHS found that items were over stacked and not holding temperature above the fill lines. Food portions on the bottom of the containers were within temp. Items had been in the cooler overnight and were not within time/ temp parameters. CDI- Voluntarily discarded and refreshed. Observed chorizo, tomatoes and grilled onions in air tight containers holding above 41F in walk in cooler. EHS asked PIC how items are cooled once portioned. Items are portioned at the prep area, closed and placed back into the cooler with lids closed and containers stacked. EHS recommends cooling items back down to 41F prior to closing lids and stacking. CDI- Items had been in the cooler for several days (without being taken out) and were not within time/ temp parameters. CDI- Voluntarily discarded. Observed French toast mix and waffle mix holding above 41F. CDI- Mixes replaced. EHS advised PIC to keep items on TPHC. The use of ice in containers is not sufficient enough to keep items cold all day. PIC stated that they are using ice because the cold drawers are broken. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 on TPHC without time stamp. CDI- Butter replaced with new butter and time stamped for 4 hours. Pts not escalated based on severity.

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 EHS observed several items in the prep top units over stacked. EHS observed items in walk in cooler with lid and stacked prior to being cooled to 41F. CDI- Items were voluntarily discarded and EHS educated PIC on proper ways to cool food products. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with several bracelets on both arms. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee without head covering.

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 box of single service lids stored on the floor. Keep all items off of the floor.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scored. Replace or resurface. REPEAT 4-501.11 Maintain equipment in good repair. Observed cold drawers unit not functioning. Unit was closed down and not in use. Get unit fixed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips expired. Get new test strips.

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 container housing ice scoop and bin housing cornbread mix 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 floors with low grout at the line. Food particles are stuck in between grout. 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 floors with standing water in circular holes in flooring (where metal floor fixtures area). Observed food debris stuck in low grout areas.

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 dish washer handle soiled dishes, then go to handle clean dishes. CDI- Employee washed hands. Wash hands after handling soiled dishes, before handling clean dishes.

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 milks not dated in the walk in cooler and upstairs. Employee did not know when milk was open, other milk was opened yesterday. Date milks after opening. CDI- One milk was discarded. The other milk was dated for yesterday. No pts escalated based on severity. 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 .

3-501.19(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 no time stamp for hollandaise sauce. CDI- Sauce was above 41F and was discarded.

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 corn starch, large flour bin and shaker powder without labels. Label items.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers. Remove stickers and wash veetables prior to use.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scored. Resurface or replace cutting boards.

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 shrimp asterisked to be undercooked in several placed on menu. Facility does not have a parasite destruction letter. Get fixed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored above ready to eat ham and chorizo. CDI- Unwashed ready to eat foods removed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed vegetables in low reach in stored on shelving . CDI- Vegetables cleaned and placed in a container.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener in need of cleaning. CDI- Can opener washed in dish machine. Observed trays soiled with bacon grease. CDI- Taken back to be cleaned. 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 tomatoes, peppers, ham, chorizo, almond milk and grilled onions without date mark. PIC did not know when onions were grilled. CDI- Discarded. All other items dated for the day they were made. 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 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) 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 .

3-304.12 (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 utensils stored in 70F water. Keep water at 135F or above.

4-501.11 Maintain equipment in good repair. Observed display case still in disrepair.

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 floor fan near slicer in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed leak at back flow on dish machine. Get fixed

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 low grout. 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 floors in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back handwashing sink. CDI- Paper towels placed at the sink.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed 2 boxes of moldy oranges. CDI- Discarded.

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 letter for shrimp. Shrimp is asterisked on menu. PIC stated that shrimp is fully cooked. Remove from the menu OR get parasite destruction letter from manufacturer. VERIFICATION REQUIRED WITHIN 10 DAYS.

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 waffle mix cooling at a rate of .03. CDI- Mix placed in the freezer for quick cooling. 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 .

3-501.19 (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 no TPHC procedures or hollandaise sauce. CDI- EHS left copy of TPHC sheet. Sheet filled out. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 flour bin and powdered sugar without label.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados for use with sticker residue. Observed employee cutting fruits out of the box without washing. CDI- Fruits washed, then cut.

4-501.11 Maintain equipment in good repair. Observed display case still not functioning

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 low grout in in kitchen area.