BISTRO SWEDISH MARKET

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed beverage dispenser ice machine chute with pink slime build up. Increase frequency of cleaning unit. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal pizza trays stored clean with food debris and build up. Pizza is placed directly onto metal pizza trays. CDI - PIC moved items to 3-comp-sink for further cleaning and replacement. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed cheese pizza hot holding below 135F. CDI- PIC voluntarily discarded pizza. EHS mentioned using TPHC in the future. 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 .

7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf Observed hand washing soap dispenser and hand sanitizer dispenser at hand washing sinks without any form of identification. CDI - PIC labeled dispensers

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet, thus recontaminating hands. -CDI- EHS educated PIC on proper handwashing procedures and food employee properly rewashed hands. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed cheese pizza hot holding at 115F. -CDI- PIC voluntarily discarded items. -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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cut cabbage at 47F. Observed ambient air of cold unit at 34F. -CDI- PIC voluntarily discarded items. -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 .

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 tops of equipment in need of cleaning such as ice cream machine, slushy machine, and pizza oven, interior and exterior surfaces of RIF in need of cleaning. Observed interior surface of ice cream cone holder (NFCS) in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

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. Observed walls in need of cleaning at BOH near 3-comp sink and hand sink. Observed floors beneath counter, where trash can used to be held in need of cleaning. Observed heavy dust buildup on vents at FOH. Increased and more thorough cleaning frequency recommended. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sink used as a dump sink. There was ice in the sink and PIC stated that employees do not use it for handwashing. CDI PIC educated PIC on maintaining handwashing sinks that were present when the permit was issued. CDI PIC washed and sanitized the handwashing sink.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the inside of soda nozzles and in ice shoot of soda dispenser.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed purple cabbage in cold bar not date marked. PIC stated that it was prepped today and she put date mark on container. REPEAT 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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of hotdogs dated prepped on 5/15/24. PIC could not verify when they were thawed. CDI PIC voluntarily discarded. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed an aerosol spray bottle of Lysol on back prep table. CDI PIC discarded Lysol spray. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket on prep table. CDI PIC moved sanitizer bucket.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed purple cabbage that was in cold bar without a date. PIC was unable when item was prepped. CDI items discarded. Suggest keeping the plastic with the date with the pan so you can trace back the prep date. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P observed sanitizer stored directly by salt container. CDI. PIC removed t5he Salk.

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. Observed walls behind equipment in need of cleaning.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths held in solution with sanitizer concentration of 10ppm Quats. CDI. PIC changed the solution. REPEAT.

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. Observed no written procedure for responding to vomiting or diarrheal events. CDI. Provided PIC with one.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths held in solution with sanitizer concentration of 10ppm Quats. CDI. PIC changed the solution.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed expired testing kits in the facility during inspection. Needs to order some. Will be back within 10 days to check on them.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels stored at the front handsink. CDI- Paper towels were placed at the handsink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pizza holding below 135F. See temp chart. CDI- Pizza discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in sanitizer with concentration less than 50ppm. CDI- Sanitizer bucket re-filled

(4-602.11) (E4) Equipment food contact surfaces and utensils shall be cleaned any time contamination may occur. Observed ice machines at the drink machine heavily soiled with black buildup.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed single servive items under sink cabinet. CDI- Items removed.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap at the front handsink. CDI-PIC provided handsoap.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bucket with 0PPM quat, food employee explained they dilute the sanitizer with water. Explained the sanitizer comes ot diluted and asked to see how they test the sani at the 3-comp. Food employee was not aware of how to use/read strips. Went through process with employee and explaiend to PIC they need trainig on how to safely wash/risne/sanitize dishes. CDI-Food employee changed bucket and 3-comp to 200PPM quat

4-501.11 Maintain equipment in good repair. Observed broken handle under 3-comp being held with tape. Needs to remain in good repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed soft serve mix in machine > 41F, but below 45F. CDI- Discussed need for 41F or below for mix in machine. No point deduction today for foods observed >41F but < 45F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed multiple wet stacked containers on the drying rack.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines observed open containers of single service items stored directly under sink in cabinet.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs that had just been placed into buns and put into steam table for hot holding. Hot dogs observed at 108 degrees. Not enough water in steam table and when hot dogs were prepped the buns cooled the hot dogs below proper temperature. CDI- Hot dogs re-heated in hot dog cooking well of steam table, observed at 165. Water added to hot dog hot holding steam well to properly hot hold the hot dogs.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips in Birstro area . CDI- PIC provided test strips to Bistro area.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No thermometer observed in hot dog reach in cooler. CDI- Thermometer provided.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed no handtowels at bistro handsink on service line . (repeat) CDI- Towels provided.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed hot dogs in walk in cooler prepped earlier today intended to be kept more than 24 hrs that were not date marked. CDI- Hot dogs date marked.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the handsink by the icee machine. 6-301.14 Post a handwash sign at each handsink. - Observed no handwashing sign at the sink in the women's restroom. CDi - a sign was left with the PIC.

3-304.14 Wiping Cloths, Use Limitation - C - Observed a QUAT sanitizer bucket at 50 ppm. CDi - the bucket was dumped out to be refilled.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed black build up on the walk in cooler gasket. Clean gasket.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispenser not working properly as sanitizer in 3 comp sink was reading 0 ppm. Be sure to use available test strips to ensure proper strength sanitizer. CDI- Sanitizer tube adjusted and sanitizer observed at 400 ppm. All dishes washed earlier placed in 3 comp sink to be re-sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs in steam unit on service line at 106 degrees. Water had run out of seam unit, was not keeping food hot. CDI- Hot dogs voluntarily disposed of by PIC. Water added to steam unit and more hot dogs cooked to be properly hot held in steam table.

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 degraded caulk joining wall at 3 comp sink needing re-caulking.

2-401.11 Store employee drinks below food and food contact surfaces. Observed employee drink stored on prep table and another employee drink stored above single service items on storage rack. CDI- Drinks removed.

2-301.14 Have employees wash hands as required. Observed employee handling money with gloves, shed gloves but never washed hands before other activities. CDI- Employee corrected, washed hands and put on gloves.

6-501.11 Maintain ceilings in good repair. Observed missing celing tile at walk in cooler, needs replacing.

4-903.11 Store single service items min. 6 inches off the floor to protect them. Observed box of single service items stored on the floor.

Store employee drinks covered and below food or food contact surfaces. Observed employee drink stored on dry storage shelf above food and on walk in cooler shelf above food. CDI- Drinks removed.