PARIS BAGUETTE BAKERY CAFE

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 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee handle soiled item, push hands and item in trash then proceed to handling clean equipment. Observed 2 food employees turn faucet off with bare hands after washing. CDI, employees rehashed hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - observed employee handle soiled item then proceed to handle clean items without removing gloves and washing hands.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - observed butane fueled stored over food and food prep table.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 2 employees wearing watches while preparing food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several containers of quat sanitizer testing 0ppm.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed clean containers wet stacked. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed several sandwiches and breakfast sandwiches cold held between 44-47 degrees F in open air stand up reach in unit. Observed unsalted butter left out and at 69 degrees F. CDI, sandwiches and butter voluntarily discarded. Observed case not operational that operator stated was scheduled for maintenance. Vr required for equipment. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket testing below 100ppm quat.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed some containers wet stacked .

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 some sticker residue remaining on outside of clean containers. Repeat.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not certified. CDI by instruction. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee wearing watch.

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 some sticker residue on outside of clean pans.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed blenders used for dairy and milk starting at 9am but not yet washed, rinsed and sanitized. CDI, equipment brought back to 3 compartment sink to wash, rinse and sanitize. 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 . 4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P. Observed plates not effectively cleaned and sanitized using an improved method on cart and sanitizer in bucket not provided at required concentration to sanitize. CDI, equipment relocated to wash, rinse and satitize at 3 compartment sink. 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 .

3-501.14(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 egg cooked and cooling at 61 degrees F at 1:55pm in deep covered container. At 2:26 it was at 60 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, egg transferred to shallow sheet pan to rapidly cool in WIC> 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 2 prep refrigerators not set to properly cold hold TCS foods at 41 degrees F and below .Observed milk in low 2 door reach in at 44 degrees F and cheese, tuna, cut lettuce and chicken salad cold held above 41 degrees F. CDI, foods in unit over 4 hours voluntarily discarded. Milk and other foods in unit recently relocated to walk in cooler. Thermostat adjusted an ambient air temperature of front refrigerator showed 38 degrees F while ambient air temperature of 2nd cooler measured 38 degrees F . Continue to monitor to ensure TCS foods are maintained at 41 degrees F and below. 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 package of goat cheese opened but not date marked and PIC unsure when package was opened . CDI, goat cheese 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 .

3-501.15 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 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 egg cooked and cooling at 61 degrees F at 1:55pm in deep covered container. At 2:26 it was at 60 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, egg transferred to shallow sheet pan to rapidly cool in WIC> 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 .

2-401.11 (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 employee beverages being stored above prep table and above customer foods in WIC during inspection. Ensure employee beverages are stored in a location that will not promote contamination of customer foods. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink in cake decorating area storing sanitizer bucket during inspection. Observed front handsink labeled as a dump sink, and not actively stocked with hand soap or paper towels. CDI - Bucket removed from handsink in cake decorating area. Paper towels and hand soap stocked at front handsink. 1 pt.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed various heavily dented cans being stored in conjunction with unadulterated customer foods during inspection. CDI - PIC moved to office to be returned. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed various cleaned hotel pans being stored stacked together while still baring stickers and sticker residue during inspection. CDI - Stickers were removed and pans were rewashed. 0 pts. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. 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 egg salad sandwich assembled at 8:00am and grilled cheese prepared at 7:00am holding above 41F at 12:40pm. Observed supreme sandwich assembled at 11:00 at 43F at 2:50pm. See temperature chart. CDI - PIC voluntarily discarded. 1.5 pts. 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 ..

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS pastries in grab n go case not being held under temperature control during inspection. Observed various TCS foods in WIC holding above 41F. See temperature chart. Ambient in WIC 44F. All TCS foods observed over 41F that had been in unit for longer than 4 hours voluntarily discarded. All TCS foods below 41F moved to other refrigeration. Maintenance contacted during inspection. Facility discontinued the preparation and sale of TCS foods. Facility to either move items to time or not refrigerated section. TPHC form provided via email during inspection. Coffee bar and bakery allowed to continue to operate using TCS items in other refrigeration units that were observed to be 41F or below. 72 hour VR required. 1.5 pts. 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 .

3-501.15 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 various TCS sandwiches being cooled while wrapped in plastic and stored in customer grab n go unit. Some sandwiches had missed cooling window. CDI - Sandwiches still within cooling window moved to WIF to rapidly cool. Sandwiches outside of or about to miss cooling window voluntarily discarded. 0.5 pts. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed various containers of food being stored on the floor in WIC during inspection. Ensure all food and beverages are stored at least 6 inches off the ground. 0 pts.

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 use items being stored on floor during inspection. Ensure all single use items are stored at least six inches off the ground. 0 pts.

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 heavy food residue in microwave at sandwich station during inspection. More thorough or frequent cleaning needed to preclude pest harborage. 0.5 pts.