JEFFS BAGEL RUN AYRSLEY

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 clean up procedures onsite during time of inspection. *CDI - EHS provided copy of procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

*REPEAT* 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 - Metal container of Vegetable Cream Cheese date marked 8/20 - 8/26 placing item past 7 day date marking parameters. *CDI - PIC voluntarily discarded item. Ensure TCS items are discarded upon conclusion of 7th day. 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 - Cookies and Cream Cream Cheese(CC), Strawberry CC and Vegetable CC cooling with lids in WIC with little to no change in temperature after 50 min. *CDI - PIC spread out products and left lids open slightly to allow better airflow to products and improve cooling rate. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. *Observed - Scoop handle for sugar bin in contact with food product.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - Quaternary Sanitizer test strips contaminated by sanitizer causing them to be inaccurate. PIC placed work preset for replacement test kit. A verification visit will be conducted within 10 days to ensure establishment is in possession of accurate quaternary test strips.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Portioned Cream Cheeses on service line above 41F, see temp chart for details. PIC stated they recently switched to pre-portioning cream cheeses for quicker efficiency. *CDI - PIC voluntarily discarded top layers of portioned containers as bottom layers were in temp. EHS temped bottom layers as well as employee to ensure food safety that cream cheeses were below 41F. 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 - Cookies and Cream Cheese date marked 3/20 - 3/26 cold held in service line and WIC. *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 .

*REPEAT* 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 and Half held on TPHC at coffee station without labels to indicate when items were placed on TPHC. PIC stated that everyday items are placed on TPHC at 6:30AM discarded at 10:30AM and then group of dairy products are from 10:30AM - 2:00PM. *CDI - PIC discarded dairy items as it was 10:30AM and time top do so. PIC will label time on items moving forward.

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 - Barcode Stickers from when containers were purchased still on containers stored clean. EHS advised PIC to remove labels then wash, rinse and sanitize containers.

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 drink stored on prep table and an employee drink stored above restaurant items in WIC. *CDI - PIC moved employee drinks to lower shelves to remove the possibility of contamination.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf- *Observed - Handsink blocked by box of To-Go Boxes. *CDI - PIC moved box to allow access to handsink. 6-301.11 Provide soap for handwashing at each handsink. -Pf- *Observed - Soap dispenser located at back handsink not dispensing hand soap. *CDI - PIC supplied handsink with hand soap.

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 - Milk held on time without written TPHC procedures available. PIC stated TPHC procedures were provided to his email during permitting and he filled them out on his IPad which he left at home. *CDI - PIC found TPHC procedures in his email using his laptop filled out procedures, printed and posted it 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 - Densely packed container of Cannoli Cream Cheese with tight fitting lid cooling in WIC with little change in temperature after 60min. *CDI - PIC placed container into ice bath inside of WIC with lid slightly open to assist with more rapid cooling. 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(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. *Observed - Sanitizer bucket stored directly on the floor (on an elevated drain vent). *CDI - PIC placed sanitizer bucket on lower shelf removing it from the floor.