DAPHNE'S BAKERY

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 residue present on the wall behind the 3-comp sink. Observed buildup and residue on the wall behind the ovens adjacent to the 3-Comp sink. Ensure that floors walls and ceilings are cleaned and maintained as clean.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one food employee wash hands at the handsink then turn faucets off without using a protective barrier. CDI: PIC educated food employee and employee re-washed hands.

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 sheet tray full of keto cups (made w/TCS food items) date-marked with a prep date of 10/3, stored inside RIC 1. CDI: PIC voluntarily discarded sheet tray of keto cups. Observed opened jug of milk date-marked with an open date of 10/5. Food employee stated she opened it this morning, and accidentally wrote 10 for october instead of 11 for november. CDI: PIC removed incorrect date sticker and replaced with correct open 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 .

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed two rows of the ceiling tiles above the food prep tables in the main kitchen are made of absorbent material. Replace with non-absorbent ceiling tiles so that they are smooth and easily cleanable.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. - Pf. Observed pitted rubber spatulas stored in facility. CDI - PIC discarded utensils. -0.5-

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. - Pf. Observed five dented cans of sliced apples stored with intact goods on shelving unit. CDI - PIC separated dented products for credit. -1-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed 1 food employee not vigorously rub hands for required time. CDI, employee rehashed hands.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of glass cleaner not labeled. CDI, operator labeled bottle.

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

4-501.11 Maintain equipment in good repair. Observed some lights out under hood ventilation systems.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed chicken salad date marked with discard date exceeding 7 days. Employee did not include date from chicken, which was the earliest made ingredient. CDI, labels updated to correct discard date.

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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed chicken salad tightly covered and cooling in display case at 52 degrees F at 2:35pm and at 3:14pm remained at 52 degrees F. Cooling calculation indicated method not effective at reaching cooling parameters. Also observed egg salad in cooling process in tightly covered containers. CDI, covers lifted slightly to vent and chicken salad relocated to tall reach in freezer to rapidly cool.

6-301.14 Post a handwash sign at each handsink. Observed missing handwashing sign in women's restroom. CDI - PIC posted handwashing sign during inspection. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed box of raw chicken in prep unit cold holding at 48F since yesterday. PIC stated chicken has not been out of cold holding today. CDI - PIC voluntarily discarded. -1.5-

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 buckets of egg whites date marked 4/16/2019 at 39F in reach in cooler. CDI - PIC voluntarily discarded. -1.5-

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed first aid kits stored over unwrapped paper towels for food service in hallway closet. CDI - PIC placed first aid kit on bottom shelf. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pots over stove on shelf. -0-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor buildup on the inside of ice machine around water source and to the lower right of ice tray. -0-

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 tight wrapping on cooling chicken. CDI - PIC vented container. -.5-

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 rust buildup on upstairs ceiling vent. 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 buildup on ceiling vents in upstairs restrooms. -0-

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 date marking system with some products marked for prep date and others date marked with expiration date. CDI - PIC stated employees will be notified to use the expiration date when date marking. -0-

7-201.11 Store toxic materials to avoid contamination. -P Observed alcohol and other medications stored over paper towels in hallway closet. CDI - PIC rearranged closet to prevent cross-contamination. -1-

3-602.11 (B)(3) Food packaged on premises shall have listed on the label information an accurate quantity of contents. Observed packaged chicken salad labeled with allergens and ingredients in descending order, but no quantity. VR no later than 06/20/2018. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed one box of ice packs used for delivery orders stored on the floor in upstairs storage closet. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelving in the dry storage room and on the sliding door tracks where the pimento cheese, chicken salad, and egg salad are held.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed one package of single-use cup lids and another package of paper towels stored on the floor in the upstairs storage areas.

5-501.17 Provide a covered waste bin in female restrooms. Observed no lids on the trash receptacles in the employee restrooms.

Observed egg whites thawing under 78F water today that was continually running/draining. Water must be 70F or less(which is not possible in the summer). Other options would be during the cooking process, in refrigeration, or in the microwave. 3-501.13 Use approved thawing methods.

Observed a small container of white powder unlabeled today- discarded during inspection to correct. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

Observed build up on the inside top of 2 mixers today. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed elmer's spray adhesive stored over clean cake decorating supplies today. Moved to be stored with chemicals. 7-201.11 Store toxic materials to avoid contamination. -P

Observed egg whites thawing in standing water today. Put under continuosly running/draining cold water today to correct. 3-501.13 Use approved thawing methods.

Observed a soiled disposable drink lid 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. container today- discarded during inspection.

3-302.14 Protection from Unapproved Additives - P Observed Carmi flavoring additives in the facility today that say they are for manufacturing use only and have no ingredient list. This product was moved out of the facility today and will not be used until it can be verified that this product is approved by a regulatory authority.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean stand up fan and ceiling vent.

5-501.17 Provide a covered waste bin in female restrooms. observed no closed bin in the women's room today.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed small split in upright refrigerator gasket. Gave instruction.

5-205.15 Maintain a plumbing system in good repair.-P Observed handsink with handle for cold water will not turn. Hot water temperature was 102 F.

3-304.12 In-Use Utensils, Between-Use Storage - Store in use utensils appropriately. Observed knives between prep unit and table. Removed and gave instruction.

6-305.11 Designation-Dressing Areas and Lockers - Keep all personal items and phones separated from prep & food areas. Observed phones near prep and single serve. Removed and discussed.

Maintain sanitizer at approved concentration. Observed buckets w/chlorine sanitizer below 50 ppm. Gave instruction.

.Use approved cooling methods. Observed dumplings in tightly stacked, tightly covered containers. Gave instruction.

. Keep all employee drinks covered and stored below food contact areas. Do not use screw top bottles or sports cups to prevent cross-contamination. Observed 2 employee drinks on prep areas. Removed and gave instruction.

Maintain all equipment in good repair. Observed upright. reachin with heavy condensation leak within. Service has already been scheduled for Monday. Gave instruction to keep all food items out of area under leak and in sealed containers to prevent cross-contamination.