HARPERS CAFE

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 aiolis with fresh garlic and oil and canned peppers and mayo with date mark of 9/15 held in use, Observed cut Romain lettuce with prep date of 9/17. CDI PIC voluntarily discarded. Observed cut tomatoes cut before today with no date mark. CDI PIC date marked. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees working with food without hair restraints. Repeat

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpsters. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed one dumpster with no drain plug.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit and diarrhea procedures in the facility. CDI: EHS provided procedures to PIC and discussed procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee with gloves crack raw eggs into a pan then discard gloves, then proceed to don new gloves to work with RTE food without a hand wash in between. CDI: PIC instructed employee to discard gloves and re-wash hands.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed two packages of strawberries in WIC with mold present. CDI: PIC voluntarily discarded strawberries.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer stored as clean with deli meat debris still present on equipment and blade. PIC stated that the slicer had not been used today and should be clean. CDI: PIC instructed employee to W/R/S slicer. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked tomatoes, and chicken noodle soup in hot well with temperatures below 135F. PIC stated that they were placed in the steam well around 7:30. Observed low water in steam well and items double panned. PIC stated that items are not always placed on stove to reheat before being placed in steam well. CDI: PIC instructed employee to reheat items on the stove. Items reached over 165F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes, sliced cheddar cheese and sliced American cheese in fliptop with temperature above 41F. Observed a couple sheet pans of portioned unsalted butter stored on table to be used for service. Butter had a date of 6/16 and temperature was 67F. EHS explained that unsalted butter needs to be refrigerated. PIC stated that the tomatoes and cheeses were transferred from the WIC to the prep top an hour prior. CDI: PIC voluntarily discarded unsalted butter and placed cheese and tomatoes in WIC to quickly cool. 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 multiple containers of cooked corn(6/9), cooked sausage(6/9), queso(6/9), sliced turkey(6/9), penne sauce(6/3), sheet pan of cooked corn(5/29) in WIC. Observed jalapeño aioli(6/9), milk(6/7) in RIC. Observed two chubs of turkey and one chub of ham without date marking. PIC stated that they were opened Saturday. CDI: PIC dated chubs of turkey and ham and voluntarily discarded items out of date. 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 .

3-501.13 (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 and chicken broth thawing in two different prep sinks with running water. Water temperature measured 81F. Items were partially thawed and began thawing an hour prior. CDI: PIC moved items to WIC to continue thawing.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees working with food without hair restraints.

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 cooked chicken wings in RIC with no date. PIC stated that the wings were pulled from the freezer on 2/7. Chicken wings also did not have a freeze date on product. observed salsa in fliptop with no date mark. PIC stated that the salsa was prepared Wednesday. Observed gallon of milk in RIC with no date mark. PIC stated that it was opened Wednesday. CDI: PIC dated items correctly and EHS educated PIC on dates for freezing and thawing the chicken wings. 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) Observed beans, feta cheese, mozzarella, crushed tomatoes, chili salsa, cooked sweet potatoes, and sliced turkey with prep dates past 7 days. CDI: PIC voluntarily discarded 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 .

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 milk and half & half using TPHC without time stamps. PIC stated that they had been out since 7:00am. CDI: PIC time stamped products. Procedures reviewed with PIC.

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 employee drink being stored on rack with muffin tins and other utensils. CDI: Employee relocated drink to a designated area.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with hands after washing. CDI, employee rewashed hands.

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 letter from supplier for salmon that may be offered undercooked. Vr required.

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 turkey chili cooling from prior day in deep covered container in prep refrigerator. CDI, containers of turkey chili voluntarily discarded. 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed 4 hr. TPHC procedure used on station but foods not marked with discard time per written procedures 3-501.19 (C ) (1) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours, food shall begin at 41F, and may not exceed 70F within the 6 hour time period. -P. Observed 6 hr TPHC procedure but items not marked for 6 hours on tape. CDI, TPHC procedures reviewed with staff.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed container of chlorine sanitizer testing greater than 200ppm. CDI, sanitizer diluted to required concentration. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - observed chlorine sanitizer not labeled. CDI

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 turkey chili cooling from prior day in deep covered container in prep refrigerator. CDI, containers of turkey chili 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths used to stabilize cutting board.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no chlorine sanitizer test strips for chlorine based sanitizer. Vr required.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage stored on top of a prep table. CDI - Drink moved to bottom level of table. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa held on TPHC with no procedures. Observed single service cream cheese stored at room temp. CDI - TPHC procedures filled out on site. Cream cheese voluntarily discarded. - 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 turkey, ham, and corned beef dated 5/27-5/30. CDI - Items voluntarily discarded. - 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 .

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 sweet potatoes, lettuce, canned tomatoes, and salsa cooling tightly covered. CDI - Items uncovered and rapidly cooling by the end of inspection. - 0.5 - 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed reach in cooler actively breaking during inspection. Cooler went from 39F to 45F during inspection. All food items were moved to WIC and maintenance was called. EHS will verify cooler is fixed within 10 days.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraints. - 0 -