HAZELNUTS CREPERIE

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not certified. CDI by instruction. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after washing. CDI, employee Rewashed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed potato salad, cut tomato and goat cheese cold held between 44-45 degrees F. CDI, tomato voluntarily discarded and other foods relocated to walk in cooler to rapidly cool. PIC stated items recently placed in unit. 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 .

4-903.11 (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 employee using towel to dry equipment after wash, rinsing and sanitizing.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC had food handler but not food protection manager certification. CDI by instruction. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed an employee water bottle and a coffee cup on prep surfaces during inspection. CDI- PIC relocated the employee drinks.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of shredded cheddar, two containers of shredded mozzarella and a container of shredded Swiss cheese that were holding above 41F. See temp chart. CDI- PIC voluntarily discarded product that was over 41F. EHS and PIC discussed not over filling the product containers. 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 .

3-501.19(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 crepe better and butter held on TPHC without a time label. CDI- PIC labeled batter and butter as it went out at 8AM when the facility opened.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados are not being washed before use. PIC stated that they do not wash avocados before use they only remove the stickers. PIC stated the do not wash the lettuce before use. EHS provided education.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed two wooden crepe tools sitting water at 78F and 70F. Water to hold utensils must be at least 135F.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed the wooden crepe tool does not appear to be sealed as it has rough edges. Food contact surfaces must be smooth, durable and easily cleanable.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on staff. PIC was previously certified, but it has expired. Repeat. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

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 house made jalapeño sauce made on 7/15 in prep unit. CDI - PIC discarded item. 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not certified. CDI by instruction. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 - Observed a food employee not vigorously rub hands for required time then turn faucet off with bare hands after washing. CDI by instruction. Repeat. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed 1 can of apple with dent on seal of can. CDI, food item removed from use.

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. - Observed butter and whip cream held on TPHC and with TPHC discard label but not included on written TPHC procedures. CDI, items added to TPHC procedures . TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed crepe rake utensil stored in water at 79 degrees F.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not have certification. CDI by instruction. Repeat. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 - Observed food employee not vigorously rub hands for 20 seconds when washing then proceed to turn faucet off with bare hands. CDI by instruction. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign posted at hand washing sink behind front counter. CDI, hand washing sign provided.

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 2 containers of curry potatoes date marked over 7 days and with with date of discard of 9/10. CDI, employees voluntarily discarded potatoes. 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 .

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on site. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Employee reporting agreement doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee reporting agreement to properly inform food employees. -REPEAT VIOLATION-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed can opener with build up of food debris. -CDI-can opener placed at 3 compartment sink to be cleaned.

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocado at prep cooler with sticker still on avocado. Insure to remove sticker avocado before washing and prepping avocados.

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 CFPM on site, PIC stated that their certification has expired and no other employees are currently food certified yet. -REPEAT VIOLATION-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Employee reporting agreement doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee reporting agreement to properly inform food employees.

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. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI-REHS educated and provided PIC a template plan to be implemented.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all TCS items in left flip cooler and low boy such as diced chicken, diced tomatoes, shredded cheese, black beans and liquid eggs out of cold holding temperature (see temperature chart). Observed flip cooler lid left open during inspection which could have been one possible cause for out of temperature TCS foods. Internal temperature of flip cooler was 43.9F and low boy was 44F. PIC mentioned that items are placed into flip cooler from walk in cooler in the mornings. PIC placed items back into walk in cooler to rapidly cool and will not use right flip cooler and low boy until unit internal temperature can be serviced. -REPEAT VIOLATION- VR- A verification visit will be conducted within 10 days to ensure TCS items in right flip cooler and low boy are maintaining 41F or below.

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 opened half and half in small Reach in cooler without proper date marking. PIC stated half and half was opened yesterday. CDI_PIC dated half and half from yesterdays date.

4-501.11 Maintain equipment in good repair. Observed right flip cooler and low boy internal temperature at 43-44F and out of cold holding temperature. Repair internal cold holding temperature to maintain TCS foods at 41F or below. Also observed broken gasket on small RIC near ice bin, Replace gasket.

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 dirt and debris build up on all gaskets throughout facility as well as on cold unit handles and doors.

2-102.12 Certified Food Protection Manager - C Observed no CFPM onsite during inspection. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken, lettuce, black beans, tomato and cheese in the flip top unit by the register to be above 41F. Foods were between 42-46F. PIC stated that the flip top is left open while they are cooking and then closed when they are not cooking. There after two flip units and the second one holds temperature just fine. CDI-foods were placed into the WIC to cool down. PIC turned down the temperature of the unit (EHS recorded a temperature of 37f) and also cleaned the condenser on the unit. Temperature of unit dropped down to 30F and Foods were temping at the correct temperature.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. REPEAT. Observed no one certified present during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed chicken, diced tomatoes, cut lettuce, sliced ham, black beans, shredded white cheeze, and shredded cheddar cheese in prep unit closest to handsink maintaining temperatures 42F-48F. See chart above. PIC stated he took initial temperatures of items in prep unit in the morning and all items were below 41F. Ambient air temperature of unit is 42F. CDI - Items placed on TPHC and time stamped until unit is repaired. VR to be done by 1/15/21.

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. REPEAT. Observed crepe utensil stored in water at 81F.

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 cleaning needing to be done inside cabinets. No signature needed due to COVID-19 guidelines.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one certified as a food protection manager present at the facililty during the time of the inspection.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee enter the food prep area, wash their hands and then turn off the faucet with their bare hands. Also observed food employee handle a transaction and not wash hands before donning new gloves. CDI- Food handlers rewashed their hands and provided education on the proper hand washing procedure.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced Turkey, cut lettuce and black beans in the top prep cooler at above 41F. CDI- Food was voluntarily discarded

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 Observed batter on TPHC not marked with beginning and end times. Also observed facility swtiching from temperature control and time control for the batter. Facility puts the TPHC batter back into reach-in unit and starts the 4 hour time again when taken out again. CDI- times were written on the product. Ensure procedures are being following for TPHC.

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 crepe utensils in standing water (83F). REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on prep coolers accumulating debris. REPEAT

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 cut lettuce dated 10/8. Item was prepped on 10/11 but facility did not replace date label. Also observed gallon of milk that was opened 3 days ago but had no date label. CDI - Both items labeled properly.

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 in-use crepe utensil stored in still water at 73F. CDI - Water was replaced with hot water at 179F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needing to be done inside cabinets and inside reach-in units.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not able to demonstrate that they had ANSI accredited certified food protection manager certification. CDI by instruction.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed 2 food employee turn faucet off with their bare hands after handwashing. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat foods in walk in cooler. CDI by instruction. Repeat.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some shaker containers being counter not labeled by common name of ingredients.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed drink mix stored on ground in seating cabinet storage.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on-site at time of inspection. CDI by instruction.

2-301.14 When to Wash - P - Observed food employee handle card and screen at location to pay for consumer order then handle clean equipment and single-service articles. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat foods in walk in cooler. CDI by instruction.

7-204.11 Sanitizers, Criteria-Chemicals - P - Observed chlorine sanitizer above 100 ppm at 3 compartment sink. CDI, operator drained and diluted sanitizer to required concentration.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean cutting boards stored at soiled area behind faucet handle at 3 compartment sink.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor cleaning needed to the flip top cooler. Have cleaned.

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 cleaning needed to the floors in the back dry storage room. Have cleaned.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple bottles of sauce not cold holding properly in the bottle container. CDI-All bottles were discarded. The facility will hold the bottles in the reach in cooler until unit can be fixed.

3-501.13 Use approved thawing methods. Observed a container of product thawing in a container of water. CDI-Had the product placed into the walk in cooler to thaw. Product can be thawed under cold (70F or below) running water, in a cooler, or immediately cooked.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed two sanitizer buckets stored on the floor. Have picked up off of the floor. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed 0ppm of sanitizer and buildup in the sanitizer bucket. CDI-The buckets were remade to the correct concentration of sanitizer.

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 single service containers stored in food product. These containers do not have handles. Have discarded and use utensils with handles if going to stored in product.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the reach in coolers. Have cleaned.

6-301.14 Post a handwash sign at each handsink. Observed no hand wash signs at hand sinks. CDI- signs given6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -PfObserved no handtowels at only hand sink kitchen. CDI-restocked

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 Observed no written procedures and no labeling for Crepes stacks held off temperature. CDI- labeled and template re-sent

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed flour and pepperunlabeled. CDI- labeled