EDEN

6-301.14 Post a handwash sign at each handsink. EHS observed no hand washing sign by front hand sink. CDI - EHS provided signage. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed sliced tomatoes, shredded cheese, and boiled eggs in make unit above 41F. PIC stated items were just placed into unit at 2pm. EHS observed ambient temperature at 33F. EHS discussed potentially using TPHC in place of cold holding. PIC will notify EHS when decision is made. TPHC provided. CDI - PIC removed items and placed in freeze to quickly cool. REPEAT. (1.5) 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 egg bites received from maple meal prep, this is a commissary kitchen and has been required to date packaging prior to sending to this facility. Once received, PIC stated egg bits should number be held longer than 4 days. CDI - PIC voluntarily discarded all egg bites held beyond 7 days. 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cases of raw shell eggs stored above milk jugs in walk in cooler. CDI - Storage began to be rearranged. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above RTE food items (egg bites, milk). - 1.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, cheese, and ham cold holding above 41F in flip top cooler. Ambient temp of unit reading 34F. Unit was just opened to make crepes for an order. CDI - Cooler was shut and items began dropping by the end of inspection. - 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). Observed egg bites made for facility by Maple Meal Prep with no date marks present. PIC reached out to MMP to find out date of prep. Dates were within 7 day date mark and procedures have changed - Maple Meal Prep will begin date marking with date of prep prior to sending to Eden. - 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. Observed a few containers of peanut butter, oils, and seasonings without labels present. Label items with common name of food items. - 0 -

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. 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 utensils used with crepes and snap bowls stored in room temperature bowls of water. CDI - Water bowls were emptied and replaced with cleaned, dried ones. EHS recommends use of hot water warmer / coffee warmer to hold utensils above 135F. - 0 -