SALTY DONUT BALLANTYNE, THE

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf EHS observed no paper towels available for both hand sinks located in kitchen. CDI - PIC supplied paper towels. (1)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed sticker residue accumulating on outside of a stack of plastic containers stacked together. EHS advised to remove sticker residue prior to stacking for storage to avoid contamination. CDI - PIC removed containers to be washed, rinsed, and sanitized. (0) 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) EHS observed chili egg patties in reach in cooler held beyond 7 days. EHS observed one pan of egg patties in reach in cooler without date marks. EHS observed egg patties in make unit without proper dates. PIC stated egg patties in make unit are taken from the pans in reach in cooler. EHS advised the date shall follow the food product throughout prep and storage. EHS observed pre-cooked sausages in make unit RI without proper date marks. PIC stated this item was thawed this morning and is received frozen. CDI - PIC voluntarily discarded chili egg patties due to being held beyond 7 days. PIC properly labeled egg patties and sausage after verifying date of delivery. REPEAT. (3)***2nd full deduction 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed food employee preparing food without proper hair restraint. EHS advised any food employee working with food shall provide a proper hair restraint. REPEAT.(0.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed all TCS items in top portion of make unit above 41F (see temp chart). EHS observed gaps where containers were not present in top of make unit allowing cold air to pass when opened. PIC stated facility just had a rush of sandwich orders and top had been left open during that time. PIC stated all items in make unit remain in unit over night. EHS observed ambient temperature of unit at 38F. EHS observed a few items in reach in above 41F in make unit. PIC stated no temperatures had been taken this morning. EHS provided education during inspection emphasizing the importance of daily temperature checks. EHS advised temperatures will be assessed again during the inspection to ensure unit is working properly and TCS items can cool down efficiently in unit after service. PIC placed containers in all open gaps in top of make unit. CDI - EHS observed temperatures of items below 41F within 20 minutes. PIC stated rise in temperature was likely due to the gaps in table and flip top being open during service. PIC stated temperatures will be checked daily moving forward (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 .

3-501.18 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) EHS observed no date marking present on numerous items in kitchen. Items included cooked eggs patties, pre-cooked sausage patties, hash brown squares, and whole milk. PIC stated some items, such as the whole milk, was opened today. However, the sausage, eggs, and hash brown squares were prepared yesterday. PIC stated hash brown squares are waiting to be picked up for south end location. PIC on duty stated they were the ones who prepared items yesterday morning. EHS observed eggs mix in reach in cooler dated for greater than 7 days; item had not exceeded seven days. EHS provided education and PIC adjusted date marking. CDI - PIC was allowed to date mark all items. EHS advised PIC that next inspection items without proper dates will be voluntarily discarded. REPEAT. (3) 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. EHS observed PIC preparing sandwiches without proper hair restraint. (0)

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. EHS observed interior of reach in unit under coffee bar and two door reach in located in back kitchen soiled with food residue and debris. EHS advised to increase cleaning frequency to avoid contamination. (0)

6-301.14 Post a handwash sign at each handsink. Observed handwashing sink in coffee bar as well as in the back of the house without the proper signage. CDI - EHS provided handwashing sign for facility. (0)

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 shredded chicken and cream without proper date marking. PIC stated both items were prepared on 1/7. Observed opened milk, and heavy cream in coffee bar without proper date marking. PIC stated all were opened on 1/7. CDI - All items were properly date marked. EHS advised next inspection TCS items may be required to be discarded due to missing dates. (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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. EHS observed numerous items in reach in cooler without proper labels. EHS observed flour bin missing proper label in back kitchen. EHS advised to label all working containers of food. (0)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand drying towels at front counter hand sink. CDI - Towels provided. - 1 -

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs and raw bacon stored above simple-syrups used for coffees. CDI - Storage order rearranged. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored above RTE foods in reach in cooler. Rearrange. - 0 - For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation