PARK 51 CAFE

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed grapes, blueberries, and strawberries above RTE foods in the WIC. CDI PIC corrected storage order. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the sanitizer at the dish machine at 10 ppm chlorine after running 3 times. Facility seats more than 50 and serves on multiple dishes. EHS instructed the facility to only use single use dishes and utensils until the dish machine is repaired. VR needed 10-10-26 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage patties in the prep top and boiled eggs in the lowboy cooler above 41F that were cooked yesterday. CDI PIC 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 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 sausage gravy and Vegie soup cooling in deep containers in the WIC above 70F after 1.5 hours. CDI PIC reheated gravy and put the soup in the freezer. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a medium sized square container of salt and three large containers in dry storage not labeled. REPEAT

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed the back door propped open during the inspection. CDI PIC closed the door. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer water that was only 10 ppm chlorine. Employee refreshed bucket.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed the scooper touching the flour in the large bin.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coats hanging on the end of shelves above food. Also observed employee drink on shelf above food. Repeat

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 an open employee drink on shelf with dishes and above retail food items. CDI PIC moved employee drink.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed romaine lettuce above RTE foods in the WIC. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed large dicer stored as clean with a large amount of food residue on it. CDI PIC moved dicer to the dish pit. 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 .

3-501.19(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 shelled eggs being held on TPHC and not marked with the discard time. EHS explained to PIC that the start and finish time must be put on the TPHC items. PIC also corrected the information on the THPC form. CDI PIC corrected labels

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. Observed a medium sized square container of salt not labeled.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed the back door propped open during the inspection. CDI PIC closed the door.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed the scooper for the ice machine stored unprotected under the table top oven. CDI PIC moved ice scooper to dish machine.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple (approximately nine (9)) wet nesting dishes at drying rack. CDI - Food employee and EHS separated containers to allow for proper air drying. REPEAT 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 multiple clean containers stored not covered or inverted. CDI EHS educated PIC and he inverted containers.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed 1 stack of to go containers stored unprotected on top of the dish machine. CDI PIC put to go containers in the protective box.

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 large amount of rust on the bottom shelf of the prep table.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with no drain plug in place. Per conversation with PIC< landlord has been contact to replace missing drain plug. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coats hanging on the end of shelves above food and dishes. CDI PIC moved coats.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several (approximately ten (10) recently washed and sanitized food containers at drying racks with sticker residue; containers were stacked as to create a food contact surface contaminant. CDI - Food employee rotated improperly cleaned containers to wash compartment of 3 compartment sink. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor buildup within ice machine interior. CDI - EHS showed buildup of ice machine soils to PIC; PIC stated that machine would be cleaned as required. 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 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

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 one (1) portion of TCS food (milk jug) in WIC with no labeling. CDI - PIC verified and affixed date label to milk. 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 .

3-501.19 (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. EHS observed proper use of TPHC system (labels, location, disposal, etc.) of preexisting TPHC procedures for raw shell eggs and egg mix. However, PIC was unable to locate TPHC document. CDI - EHS provided TPHC document in English and Spanish to be maintained within establishment. 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 one (1) pan of washed and cut fruits and vegetables used for garnishing plates (tomatoes, lemons, cucumber) stored with some cut and whole portions in prep top cooler, resting above cooler rails. Per conversation with PIC, this bin had been prepared within the previous hour. CDI - Bin was rotated to WIC for effective cooling, EHS provided cooling charts in English and Spanish. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee engaged in food prep (breading fish fillets for fryer) while wearing gloves; however, employee was wearing rubber bracelets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple (approximately nine (9)) wet nesting dishes at drying rack. CDI - Food employee and EHS separated out containers to allow for proper air drying.

4-501.11 Maintain equipment in good repair. Observed minor ice buildup in vents of freezer. Per observation and conversation with PIC, ice buildup is lower than in previous visits and inspections due to ongoing maintenance.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with no drain plug in place. Per conversation with PIC< landlord has been contact to replace missing drain plug.

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 one (1) ceiling tile above warewashing machine improperly installed and askew. Repair and/or replace ceiling tiles as needed.