NORDSTROM'S E-BAR

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various items in specialty cooler holding above 41F during inspection. See temperature chart. Ambient in unit holding at 43F. CDI - PIC verified ambient temperature in unit had been holding below 41F at 9:00am when facility opened. Facility records ambient of all units on temperature logs twice per day. Staff stated both items had been in use frequently within the past hour due to a high volume of customers. PIC turned down the temperature in the unit during inspection. REHS observed the ambient drop to 36F during inspection. Out of temperature items allowed to cool down. 1.5 pts. Points not escalated due to evident proactive monitoring of temperatures. 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one servsafe certified at beginning of inspection. CDI: Certified protection manger arrived during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed malfunctioning soap dispenser at hand sink. CDI: PIC provided pump hand soap.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed skim milk in lowboy above 41F, skim milk was slightly pushing door open. Observed grilled cheeses above 41F in lowboy cooler. Ambient air of unit was 35F. CDI: Grilled cheeses were voluntarily discarded, milk was placed in freezer to cool. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing drinks without a hat or hair net.

REPEAT 4-501.11 Maintain equipment in good repair. Observed 0ppm quat coming out of mixing faucet at 3 comp sink. Facility was not sanitizing dishes at time of inspection. Facility has a functioning dish machine. Repair.

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed glass dishwasher at 0ppm chlorine. CDI - A new container of chlorine sanitizer was added to the machine to bring it to the appropriate concentration.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed missing thermometer in the self-service cooler.

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

4-501.11 Maintain equipment in good repair. Observed rusting shelves in several under-counter coolers.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed on hand-sink soap dispenser without a working battery. CDI - Employee provided soap during inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed glass dishwasher at 0ppm chlorine. CDI - Machine was primed and started to read 150ppm.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee with no hair restraint.

REPEAT 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. 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 cups stacked very high at the check out counter and exposed to customers. Observed single service items on the storage rack of the back kitchen less than 6 inches off of the floor.

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. Observed rustling shelves in several under-counter coolers.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed a broken thermometer inside an under counter cooler.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees with no hair restraint.

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 cups stacked very high at the check out counter and exposed to customers. Observed single service items on the storage rack of the back kitchen less than 6 inches off of the floor.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Quat sanitizer strips missing during inspection. CDI - Manager was able to borrow strips from the Cafe upstairs.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats/fruit flies in back room. Increase frequency of pest control. - 1 -

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. Additional cleaning needed to racks inside of some reach in units where product has spilled on shelving racks.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floors need additional cleaning inside of the back room. Observed buildup around the 3 comp sink area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No serve safe certified food protection manager or ANSI equivalent present during the time of the inspection. Person in charge is currently in the process of becoming a certified food protection mananger.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink in the back of the house blocked with cart stored in front. CDI- Cart was moved during the beginning of the inspection by person in charge.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Dish machine sanitizer recorded at 0ppm. Called EcoLab. Facility will use 3 comp. Sink in meantime.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical placed inside a secondary spray bottle without label atttached to identify contents inside of container. CDI- Labeled during the inspection.

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 ice scoop handle making direct contact with food inside of ice chest. CDI- Ice scoop was removed during the inspection by the person in charge.

4-501.11 Maintain equipment in good repair. Observed soap dispenser in front of house no providing soap through automatic system. Dish machine had a sanitizer reading of 0 ppm. Recommend contacting eco lab for possible repair.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety No written procedures on site, CDI- Given. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Dish machine sanitizer recorded at 0ppm. Called EcoLab. Facility will use 3 comp. Sink in meantime.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Bleach sanitizer strips were expired. VR.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Establishment has online training for Employee Health and staff knew to report illnesses and symptoms to the PIC, but were not fully aware of the specific illnesses and symptoms to report to the PIC. Updated Employee Health Document needed for staff, copy emailed to PIC to update staff on 2017 code requirements.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Provide vomit and diarrheal event plan for staff to use if an event occurs. Document emailed to PIC

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed personal drinks stored on top of table above food items. Ensure the staff use the designated area set for personal drinks. CDI, personal drinks moved to approved location.

6-301.14 Post a handwash sign at each handsink. Hand washing sink in the preparation area is missing a hand washing sign. CDI, sign provided to PIC.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P. Salads received from the upstairs permitted kitchen were observed at 43 - 51 F. CDI, items were cooled to 41 F during inspection.

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. Staff advised tongs and utensils left out at room temperature are cleaned once per day. CDI, PIC retrained staff to ensure the utensils are cleaned and sanitized at least every 4 hours.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed staff not wearing head coverings.

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 single service straws and cup lids stored under a sink.

4-501.11 Maintain equipment in good repair. Observed the lower shelf inside one small reach in refrigerator damaged/missing part of the metal shelf. Observed minor damage to cabinets.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed the spray nozzle hanger damaged so that it may hang down into the 3 compartment sink vat. CDI, PIC already had a procedure in place to hang the nozzle above the sink. Repair within 3 days and send EHS a picture of the repaired hanger for the nozzle.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Milk not dated for date of opening. CDI- Dated.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf No thin probe thermometer on site. VR.

2-101.11 PIC shall be present during all hours of operation. -PF CFPM not present.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer was recorded using 0ppm chlorine.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Two employees prepping food without a hair restraint.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Cups not protected from contamination. Protect

5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf Observed front prep hand sink being blocked off by boxed store products. CDI- products were moved during the inspection. -1 point 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink with soda buildup in basin. CBI- Educated PIC on proper use of employee hand sinks. 6-301.14 Post a handwash sign at each handsink. Employee men's bathroom was missing hand washing signage.

3-307.11 Miscellaneous Sources of Contamination - C Boxed food products were being stored on the floor in back storage room. Handle of ice scoop was being stored in direct contact with ice. Ensure that foods are uplifted at least 6 inches off the floor and ice handle scoops are stored so that the handle is not touching the ice. 0 points.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Boxed single service articles were being stored on the floor near potential moisture areas. Ensure that all single service articles are stored off the floor. -.5 points.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/PF Creamers being held on tphc with no time labeling sticker missing. Facility is also lacking tphc template for creamers and milk being held at time. CDI/VR- Milk and creamers were time stamped and EHS left template onsite for foods being held at time. REPEAT 2 points Will check in 10 days to ensure that the tphc documentation has been properly filled out.

3-302.15 Wash fruits and vegetables prior to use. Observed apples being stored for service with stickers still on them. PIC stated that the fruits are washed upon customer request at the point of service. Ensure that all fruits and vegetables are thoroughly washed prior to being sold regardless of customer request.

6-501.12 Cleaning, Frequency and Restrictions - C Remove black mold from caulking adjacent to the 3 comp sink.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed blenders being used to make smoothies only taken back to wash , rinsed and sanitize per discussion with employee. CDI advised that blenders used with milk products should be washed rinsed and sanitzed every 4 hours.

3-501.19 Time as a Public Health Control - P,PF Observed creamers being held on tphc with no time labeling. CDI labeled times.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. On site PIC did not have ANSI managers food safety certification.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the hand sink to the right of the menu board. CDI- soap provided.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed the dish machine not dispensing chlorine sanitizing solution. CDI- equipment and utensils that need cleaning will be washed, rinsed, and sanitized using the 3 compartment sink until the dish machine is serviced and is dispensing chlorine concentration at ~50ppm.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the facility near the retail shelving unit.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentrations. Observed 2 sanitizer buckets with 0ppm quat or chlorine sanitizer in them.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed one ice scoop stored in an ice bin with the handle in direct contact with ice.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. The facility did not have any chlorine sanitizer test strips. The facility uses a chlorine sanitizing dish machine. VR within 10 days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation in the cabinet underneath the smoothie 'dump' sink.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored on food prep surface with packaged food. CDI- removed insrtuction provided

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink had ben converted to 3rd dump sink. AT LEAST ONE OF THE 3 SINKS OUT FRONT MUST BE MAINTAINED AS A HAND SINK ONLY.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Facility 's TPHC procedures are insufficient. CDI- emailed template

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility in need of thin diamter probe. VR

2-102.12 Enusre PIC/Certified Food Protection Manager present whenverr food is prepared - C Observed no one present with food safety certification.

3-202.11 TCS foods shall be in proper temperature upon delivery Temperature - P,PF Observed salads delivered at 50 F. CDI- placed on TPHC for today only

4-501.114 Ensure Manual and Mechanical Warewashing Equipment are properly Chemical Sanitizating-Temperature, and Concentrations - P Observed dish machine at 0ppm chlorine and one QAC sanitizer at 50 ppm. VR for machine CDI- on bucket

3-501.19 Maintain and follow proper written proceudres when using Time as a Public Health Control to protect TCS foods - P,PF Observed log for milk at self service bar not filled out for last week. No record facility is following its procedures of replacement every two hours. VR

2-102.12. Every PIC must be certified by January 1, 2014. Observed uncertified PIC.

5-205.11(B). A handwashing sink may not be used for purposes other than handwashing. Observed counter staff using hand sink to rinse pitchers and a filter basket. Corrected by instruction.

.3-302.12. Working containers holding food removed from the original packaging shall be identified with the common name of the food. Observed unlabeled working containers of sugar, brown suagr, cocoa, and green tea.

2-301.11. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry on their arms and hands. Observed one employee wearing a wristwatch, another wearing a ring set with stones.

6-501.11. Physical facilities shall be maintained in good repair. Observed undercounter cooler rack with rusty surfaces.