FAMOUS TOASTERY DILWORTH

3-302.15 Wash fruits and vegetables prior to use. -Observed stickers intact on avocados that were cut in half and stored in prep top. Remove stickers from avocados during the wash process.

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 buildup of residue on exterior and interior of microwave stored on shelf above prep unit. Observed debris on ice machine vent. Increase frequency of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee jacket hanging on dishes shelf, stored above clean pans. Store employee items in designated area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed multiple dishes/plates stored as clean, with visible residue/debris. -CDI- PIC moved dishes back to dish machine to be re-washed. -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 .

3-501.18 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 multiple foods in prep unit held past their 7-day timeframe (quinoa, pasta, roasted veggies, tomato soup, goat cheese, grilled mushrooms, grilled onions, grilled green peppers, roasted red peppers, sautéed spinach, diced ham). -CDI- PIC voluntarily discarded all items listed. -Observed goat cheese and opened bag of spinach without date marks. -PIC verified prep date of items (1/27 for goat cheese, 1/24 for spinach) and properly added date marks. -REPEAT- If same violation is observed on next inspection, facility may be placed on Risk Control Plan (RCP) for date marking. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed boxes of oranges in WIC stored directly on the floor. REPEAT 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf -Observed two dented cans, stored among cans intended for customer use. Store dented cans in separate area, not to be used for service. -CDI- PIC voluntarily discarded the dented cans. REPEAT

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 in-use utensils, used for batter scoops, stored in water at 102F. -CDI- PIC replaced water at 135F. -REPEAT- 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. -Observed knife used for cutting chicken stored in between prep top surface and cutting board, with sharp surface (food-contact surface) of knife face-down, wedged between the cutting board and table. -Store in-use utensils on clean surfaces that can be properly sanitized every 4 hours.

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 multiple boxes of single-service items (to-go containers) stored directly on the floor. Raise at least 6 inches above the ground. -REPEAT-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towel at handsink by 3-compartment sink. -CDI- PIC provided paper towels.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P -Observed insect within bread crumb container. -CDI- PIC voluntarily discarded the bread crumbs. EHS observed no lid covering bread crumbs. EHS and PIC discussed keeping lids on all food to protect from contamination. PIC stated facility receives pest control treatment on a weekly basis. EHS observed no other insects throughout facility.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. -Observed containers of cooked vegetables, quinoa, and bread crumbs without lids. Cover all opened containers of food, when not actively cooling.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed multiple dishes, stored as clean, with visible residue/debris. Observed food residue on dicer and scoops, stored as clean. -CDI- PIC moved dishes back to dish machine to be re-washed. 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 French toast batter, waffle batter, and pancake batter holding above 41F, stored on ice baths. -CDI- PIC stated batter was removed from cold holding 2 hours ago. Because batter was within the 4 hour cooling timeframe, PIC moved batter to WIC for rapid cooling. By end of inspection, EHS observed batter temperature dropping at sufficient rates to reach 41F within 4 hours. -PIC and EHS discussed placing batter on 4-hour TPHC or by keeping them on ice baths with more ice around the sides and smaller amounts of batter in each container. -REPEAT- No point escalation due to improvement in cold holding since past inspection.- 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 .

3-501.18 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 pumpkin purée and salsa held past their 7-day timeframe. Observed cooked noodles without a date mark. -CDI- PIC voluntarily discarded the salsa, pumpkin purée, and noodles. -REPEAT- 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed boxes of oranges in WIC stored directly on the floor. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf -Observed two dented cans, stored among cans intended for customer use. Store dented cans in separate area, not to be used for service.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloths stored in 50ppm quat sanitizer. -CDI- PIC refilled sanitizer to 200ppm quat.

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 in-use utensils stored in water at 117F. -CDI- PIC replaced water at 135F.

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 multiple boxes of single-service articles stored directly on the floor. Raise at least 6 inches above the ground.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf -Observed no quat sanitizer test strips. Obtain test strips. -10 day verification visit required-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed food employee touch cut ham with bare hands. CDI: Employee voluntarily discarded item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs being stored above heavy cream in prep unit. Observed bell peppers being stored under raw bacon on rolling rack. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in prep top/unit above 41F. Ambient air of unit was ranging between 41-42F. Out of temperature items were voluntarily discarded. Other items were placed in walk in cooler. Until unit is repaired, facility will be using ice baths to hold necessary food items. VERIFICATION REQUIRED. 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 .

3-501.18 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. Observed fully cooked sausage open without a date. PIC was unaware of when item was opened. CDI: Item was voluntarily discarded. Overall date marking was correct. 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 .

3-501.19 (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 facility holding hollandaise on TPHC without written procedures. CDI: Procedures were filled out at end of inspection. 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 hollandaise being held on TPHC without a time label. CDI: Employee placed time label on item.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed aluminum foil lining bottom of prep tables. Remove aluminum foil.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed facility without a max/min thermometer for hot water dish machine. VERIFICATION REQUIRED.

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 food debris build up in bottom of prep units and reach in freezer. Clean as needed.

5-205.15 Maintain a plumbing system in good repair. Observed pipe underneath sanitize basin in 3 comp sink leaking. Observed drain unable to close in sanitize basin. Repair. (Transitional item)

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 lines in flooring. (Transitional item)