GLOBAL CAFE

6-301.14 Post a handwash sign at each handsink.Observed handwashing sign missing from the handsink. CDI - PIC provided.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed the sanitizer in the sanitizer bucket exceeded acceptable limits. CDI - PIC remade. Provide an SOP for employees to properly make sanitizer and utilize the test strips to ensure proper concentration as exceeding limits are toxic.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sandwiches, salads, and fruit cups with melon in self serve cooler over 41F. CDI - All food was voluntarily discarded by PIC. 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 .

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage in gender neutral restrooms used by staff. CDI - EHS provided PIC with handwashing stickers.

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. 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 EHS observed tray of cooked chicken biscuits brought in from main day school kitchen to be held at register for resale. When checked, biscuits were approximately 125F. No time labeling was observed on biscuits, and no TPHC instructions were held within global cafe. CDI - PIC presented TPHC cook logs to EHS, sent by main kitchen staff. Chicken biscuits were disposed of via sales. EHS provided blanks TPHC instruction sheet to PIC to be filled out and held within Global Cafe, to serve as a preexisting system for TPHC of food transported to the Global Cafe for sale. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed Flik items packaged in house at main kitchen(yogurt cups, mixed fruit, etc.) missing allergen information and descending ingredients lists. Observed repackaged Masada bakery items (muffins, pastries, etc.) without any labeling, aside from provided best by dates stickers. A verification will occur no later than 10/28/2023

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - Observed no written procedures for vomiting and diarrhea cleanup. CDI, operator provided copy of procedures during inspection. Repeat. For more information please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed ambient air temperature of open air case behind counter at 57 and cream cheese held at 55 degrees F and pizza was at 56 degrees F from previous day. CDI, foods voluntarily discarded. Visit needed to ensure long term compliance and calibration of open air case. Repeat. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 in-use coffee mixing utensil stored in water at 82 degrees F.

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 facility lacking written procedures for responding to vomiting or diarrheal events. - CDI - EHS emailed PIC with state’s copy of written procedures for vomit and diarrhea clean up plan. Print and maintain in facility. All staff should be trained on this plan.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. - Observed strawberry banana smoothies (containing yogurt and milk), cream cheese, and cheese pizza holding above 41F (see temperature chart). Per PIC, smoothies holding above 41F were stored in display cooler #2 overnight. Observed display cooler #2 ambient temperature of 56F. - CDI - PIC voluntarily discarded smoothies, cheese pizza, and cream cheese. PIC placed work order for broken display cooler and agreed to not store TCS items in cooler until it is repaired. Follow up visit required to ensure unit functioning properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese pizzas premade the morning of 08/19 and a bag of pepperoni in counter cooler at temperatures above 41F. PIC stated food items were transported from main kitchen, but should be at 41F or below. Food employee stated they received food items at 11:00 am. PIC was unable to quickly cool food items due to volume of customers so EHS recommended the temporary use of TPHC for the pizzas and pepperoni. CDI-PIC filled out the form and will hold product from 11:00 am to 3:00 pm. EHS discussed proper cooling parameters and methods with PIC.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service equipment stored on the ground. Have placed onto shelving.

5-205.15 Maintain a plumbing system in good repair. Observed leaks to the plumbing at the 3-compartment sink. Have repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed product in the display case holding above 41F. It appears that the product raised in temperature during transport from the main prep kitchen. Discussed ensuring product is transported correctly and does not raise in temperature.

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 missing date labels on the containers of pizza. CDI-The pizza was labeled.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Employee struggled to explain employee health policy during inspection. No employee health policy signage available. CDI. Explained the importance of employee health policy to PIC and to train employees more frequently so they are aware of all reportable symptoms and diseases. Provided PIC with employee health signage.

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. Do not store ice scoop on top of transportable cambro. This outside of the cambro is not considered clean. Store ice scoop in clean container.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf COMMENT: At start of inspection, no test strips were available. CDI. Employee retrieved test strips from adjacent facility. Ensure to keep test strips on site at all times.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employees changing from handling money to food prep without washing hands before putting on new gloves. CDI - PIC instructed handwashing after handling payments and before changing gloves. -2-

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 prepared sandwiches in cold holding from 24 hours prior without date marking. CDI - PIC ordered day dots for date marking today. -0-

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 wearing watch on arm while engaging in food prep. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with long beard not wearing beard guard. -0-