RENAISSANCE PATISSERIE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all milks in coffee lowboy holding above 41F during inspection. See temperature chart. Ambient in unit compliant. CDI - All milks voluntarily discarded. REHS advised using TPHC for milks during peak volume times. Repeat. 3 pts. REHS to make follow up long term compliance visit. 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 .

3-501.18 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 chevre cheese and queso cheese in sandwich prep baring dates of 7/15/26 and 7/16/26 during inspection. PIC stated those dates were incorrect, but could not verify if either item had been prepped within the last 24 hours. CDI - Both items voluntarily discarded. 0 pts. 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 .

3-501.15 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 cut lettuce cooling while submerged in water and stored in a deep, covered plastic container in WIC. Lettuce was holding at 80F after an hour of cooling from ambient. CDI - PIC and REHS discussed proper cooling methods. Lettuce drained and moved to shallow, metal, perforated and uncovered pans to finish cooling process. Proper cooling rates achieved during inspection. Repeat. 0.5 pts. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed various flies land on customer foods and food service utensils during inspection. All items observed contaminated discarded and/or properly washed. More frequent or thorough pest control necessary. 1 pt.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed multiple wiping cloth buckets being stored directly on floor during inspection. CDI - Buckets moved to appropriate location. 0 pts.

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 various pint containers stacked together while wet during inspection. Ensure all equipment and utensils are properly air dried before stacking. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings being stored above food prep equipment during inspection. CDI - Belongings moved to appropriate location. 0 pts.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no shell stock tags on site for mussels served on specials menu. PIC stated they were unaware how long tags needed to be retained, and discarded tags the day prior to inspection. CDI - Facility no longer offers special with mussels. REHS educated PIC on proper shellstock tag retention. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed opened container of chicken stock base being held outside of refrigeration despite packaging stating it must be kept refrigerated after opening. Observed all TCS foods in grab n go cooler and display case holding above 41F. See temperature chart. Ambient in grab n go 52F. Ambient in display case 44F. Staff maintained temperature logs verify that unit temperatures began rising earlier in the day. CDI - Maintenance on site during inspection. All out of temperature items voluntarily discarded. Facility ceased the use of grab n go until repaired. Display case only stocked with non-TCS foods until repair. Repeat. 3 pts. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in three compartment sink far above safe sanitizer concentrations. CDI - Concentration corrected during inspection. All items sanitized in over concentrated solution re w/r/s. 1 pt.

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 shredded cheese cooling while in a deep, covered plastic container in salad prep during inspection. REHS advised PIC against this method. CDI - PIC moved cheese to sheet tray in WIC to finish cooling. REHS observed cheese cooling at proper rate. 0 pts. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed staff handling customer foods and beverages without proper hair restraints during inspection. Ensure all food and beverage handling employees don proper hair restraints. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ham, Brie and mozzarella above 41F. Food items were over filled in containers. All other items were at 41F or below. CDI: Items were voluntarily discarded. 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 .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf. Observed reminder statement at bottom of menu only including eggs. Facility serves lox as well. VERIFICATION REQUIRED.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed turkey thawing at room temperature on bakers rack. CDI: Turkey was placed in walk in cooler.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed cut radish being stored on linen inside walk in cooler. Remove linen.

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 minor food debris in bottom of reach in freezers. Clean as needed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee filling up pitcher in hand sink. CDI: Education provided, item removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P, Observed raw beef being stored over pasteurized eggs inside walk in cooler. CDI: Storage order was rearranged. 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 has not been labeled, or if the label is incorrect. -P. Observed sliced turkey with a prep date of 7/19. CDI: Item was voluntarily discarded. Overall date marking was correct. 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 .

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 small flies in kitchen area. Points remain same due to improvement from last inspection.

6-301.14 Post a handwash sign at each handsink. Observed a missing hand wash sign at the dish area handsink.

REPEAT 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 missing time stickers for coffee station milks and creamer. CDI - Items were labeled for when they were brought out this afternoon.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout the kitchen.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed berries on top of a wiping cloth in the walk-in cooler.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in the prep cooler with stickers still attached.

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 two employee drinks stored above single-service containers.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon stored above one container of pasteurized liquid eggs in the walk-in cooler. CDI - Item was moved to the correct order. Improvements made from previous inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 lettuce and tomato soup without date marks. Observed ham with an 8-day old label. CDI - Items were voluntarily discarded.

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 missing time stickers for coffee station milks and creamer. CDI - Items were labeled for when they were brought out this morning.

REPEAT 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one spray bottle of white chocolate without a label. Improvements made from previous inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies near the 3-compartment sink.

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 one dented can on the dry storage rack. CDI - Item was voluntarily discarded.

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 food while wearing a watch.

4-502.11(A) Maintain utensils in good repair. Observed one ladle with a melted handle.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one open dumpster lid. Dumpsters are shared with the shopping center. All drain plugs have been replaced. Improvements from previous inspection.

6-301.14 Post a handwash sign at each handsink. Observed a missing hand wash sign at the 3-comp sink hand washing station.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon stored above pasteurized liquid eggs in the walk-in cooler. CDI - Item was moved to the correct order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a large amount of room temperature unsalted butter that is used for pastries. CDI - Items are used as part of the cooking process within 4 hours.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed crow containers of sugar with missing labels.

REPEAT 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 food with a watch.

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 an old can being used for pouring sugar. Can is not smooth and easily cleanable.

REPEAT 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed two dumpsters with missing drain plugs. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.

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 employee drink shelf above vegetables and food products.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed a dishwashing employee switch from dirty to clean dishes without washing hands. CDI - EHS educated the manager and employee on when hand washing is required. Employee washed hands.

10-DAY VERIFICATION REQUIRED 3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed missing asterisk for cold-smoked salmon.

10-DAY VERIFICATION REQUIRED 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 items marked with “Dairy” instead of the FDA allergen, “Milk”

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 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dented cans in storage and boxes of food on the floor of the walk-in freezer. CDI - Dented cans were removed to be returned to the supplier.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food with watches and bracelets.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on counters throughout the kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed an employee drying dishes with a towel.

4-101.19 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 several utensils with melted handles.

4-603.12 Debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed tape attached to dishes stored as clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster doors and a missing drain plug.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed cold smoked salmon stored over pastries in WIC. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed container of ratatouille in WIC at 43 F. PIC stated that ratatouille was reheated yesterday then kept in WIC overnight. CDI - PIC voluntarily discarded ratatouille. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 ratatouille reheated yesterday at 43 F in WIC in covered plastic container. CDI - PIC voluntarily discarded ratatouille and will adjust methods to include leaving food uncovered and using metal containers. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth held in bucket of detergent on the ground. Keep wet wiping cloths in sanitizer stored off of the ground.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris inside hand wash sink at 3 compartment sink. CDI - Sink was cleaned at time of inspection. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large pot blocking hand wash sink in dish area. Keep sink open so that it is easily accessible. CDI - Pot moved.

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 metal containers with food debris and labels left attached. CDI - Pans were placed in dish area to be recleaned. - 1.5 - REPEAT

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed tomatoes being sliced with bare hands. Tomatoes were discarded during the inspection. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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 plastic containers with food debris and labels left attached. Observed ice wand inside of the walk in cooler stored on the ground inside of walk in freezer. Dishes and ice wand were moved to 3 comp sink to be washed, rinsed, and sanitized again.

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 lettuce inside of the reach in unit holding a temperature of 47F. Lettuce was moved to walk in cool down below temperature threshold.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored in between tables. Knives removed and moved to 3 comp sink to be washed, rinsed, and sanitized.

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 ham with date mark label from 2/1. Observed spinach date marked wrong with 2/1 labeled on container. Ensure that items are correctly marked and discarded after 7 days time period with day one being the preparation date. CDI- Ham discarded during the inspection. Spinach was properly date marked. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . I

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed oil and spices placed inside of secondary containers without labels present. CDI- Labeled during the inspection.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed two employees recontaminate their hands after washing and then follow up with food preparation. CDI- PIC corrected and educated team members on how to wash hands properly.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed boxed unwashed tomatoes stored over ready to eat foods such as cooked Turkey. Ensure that unwashed produce is stored under ready to eat foods.

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 salmon inside of reach in unit at temperature of 48F. Salmon was left out on countertop while preparing food. Salmon was moved to walk in freezer to be cooled below holding threshold of 41F.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed oil and spices placed inside of secondary containers without labels present. CDI- Labeled during the inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food preparation without effective hair restraint present such as a hat or hairnet.

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 glassware at the coffee bar/counter with lipstick stains stored as clean. CDI: cups removed to the dish pit to be w/r/s. -1.5-

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed a small metal pan of brie stacked directly over ready-to-eat red onions. CDI: EHS discussed with PIC to have some kind of liner in between to prevent contamination. -0-

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 pick skewered cherry tomatoes at 66F. Per PIC, tomatoes were placed there about an hour ago before inspection. CDI: PIC brought to walk in cooler to cool quickly. Tomatoes were 41F and below by end of inspection. REPEAT VIOLATION no points escalated due to improvement from previous inspection -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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a metal pan of shredded turkey dated 2/15 and a container of diced ham dated 2/11. CDI: items voluntarily discarded. -1.5-

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 a quart cup used as a scoop. Recommend to use a scoop with a handle. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sliced turkey and ham in flip top and cheese in WIC recorded above 41F (see chart). Overstocked, CDI- Discarded.

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 In house prepped sandwhiches cooling on sheet tray tightly wrapped. CDI- Unwrapped and portioned out. REPEAT.

4-204.115 Warewashing machines shall be equipped with a thermometer to indicate the temperature of the water in the wash, rinse, and final rinse areas. -Pf No thermometer on site. Acquire. Points not deducted because new 2017 rule.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cheese and food slicer stored clean, Per PIC, with visible food build up. CDI-PIC broke down slicer and moved it to 3-comp sink to be cleaned and sanitized. REPEAT

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed 4 large quiches cooling in walk-in cooler with temperatures ranging from 104-118F. PIC stated the cooling process started at 6:30 am this morning (06/16/2021) with inspection starting at 9:30 am. Based on this direct observation the 4 quiches did not reach 70F or below within 2 hours as required. CDI-PIC voluntarily discarded both items. Observed one quiche tightly wrapped and dated 6/14 measured at 49F. PIC stated product has not been removed from walk-in cooler. CDI-PIC voluntarily discarded the product. Ambient temperature in WIC was at 40F. PIC produced a recent routine maintenance service report on all coolers and nothing noted of concern. EHS discussed cooling methods with PIC to assist in properly cooling the quiches.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed raw or undercooked food (eggs) items listed on menu with no disclosure (asterisk or disclosure statement) and no reminder statement. CDI-PIC edited the menu during inspection and replaced all menus with the edited menus during inspection. EHS approved menu edits.

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 quiche in walk-in cooler tightly wrapped. CDI-Items voluntarily discarded by PIC. EHS discussed proper cooling methods with PIC. See violation #18 for more details. REPEAT - if this violation continues a risk control plan may be required as well as additional permit actions.

3-501.13 Use approved thawing methods. Observed two frozen containers of soup (tomato and French onion) thawing on prep sink at room temperature. CDI-PIC moved both food items to walk-in cooler to continue thawing process. EHS educated PIC on the approved thawing methods (thaw under refrigeration, during cooking process, and/or thaw product under completely submerged water at 70F or lower).

4-603.16 Rinsing Procedures - C Observed 3-compartment sink setup (in-use) with soap bay, no rinse bay and sanitizer bay. CDI-Employee added fresh water to rinse bay in 3-compartment sink and rewashed dishes. All dishes and utensils are required to be washed, rinsed and sanitized.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw egg stored above RTE foods in WIC. The shelf belonged to an external caterer. PIC will talk to caterer about proper storage of raw products. Frozen raw chicken in freezer stored above RTE berries. CDI- Products moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one knife soiled with minor food debris. CDI- Taken to dishwasher.

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 Prepped sandwhiches cooling in flip top unit. CDI- Placed on sheet tray and moved to WIC.

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. Some scoops in dry goods area have handle touching products.

4-602.13 Nonfood Contact Surfaces - C Microwave in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spring mix, and shredded lettuce in prep cooler that were stored above 41F. Problem may be related to overstacking in containers. Also, observed milk in cooler near front counter that was stored above 41 F. Suggestion was made to milk on TPHC. TPHC was discontinued for milk due to COVID. Suggest to continue TPHC, but keep milk behind counter. CDI- spring mix, milk, and shredded lettuce were placed in walk-in cooler and allowed ot chill. REPEAT (full points).

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two fruit flies in facility at time of inspection. PIC stated that pest control has treated for flies.

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 utensils stored in water on stove at a temperature of 103 F. CDI- Temperature of water was increased to 143F.

4-501.11 Maintain equipment in good repair. Repair leaking faucet at 3-comp sink. Leak may be the result of a worn washer in the faucet component.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no hand soap at handsink located near dish washing machine. EHS did not observed dishes being washed during time of inspection. CDI, hand soap was supplied to handsink.

3-202.11(A) Temperature - P,PF. Except as specified in (B) of this section, refrigerated potentially hazardous food (time/temperature control for safety food) shall be at a temperature of 41F or below when received. Observed raw angus beef recently delivery temperature at 44F in walk in cooler. CDI, raw angus beef was placed in walk in freezer to rapidly cool. EHS educated PIC on the importance of taking the temperature potentially hazardous food upon delivery and refusing the TCS foods that are not 41F or below.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed diced tomatoes, romaine lettuce, and cut lettuce cold holding above 41F in prep top cooler. CDI, TCS food items were moved to walk in cooler to rapidly chill.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed the outside of pans stored as clean with sticker residue build up.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed strawberries, cucumbers and other produce stored above cream, mousse and other RTE foods. Observed unwashed produce inside bin with washed, RTE produce. CDI - PIC sorted produce during inspection. -1.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salt and other spices at cook line out of original packaging without labels. 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed house made bread and quiche above front display cases and in reach in coolers near front door without quantity, major food allergens or location for business. VR no later than 11/17/2019 to ensure facility has corrected labels. -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed liqueurs for drinks stored under sewer line of handsink at front counter. -1-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed wiping cloths stored on the floor under cabinet and stored under chemicals near can wash. Observed single use gloves stored under chemicals on shelf near can wash. -.5-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cedar cutting board block in use with deep grooves. PIC stated it is time for professional tech to sand block. EHS reminded PIC that surface needs to be smooth and easily cleanable. -0-

6-301.11 Provide soap for handwashing at each handsink. -Pf Soap dispenser at hand sink located in dish pit was not able to dispense soap. This was due to the dispenser batteries being dead. CDI- PIC changed batteries during the inspection. 0 points.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Quiches were observed in walk in cooler dated 5/20. Today is 5/29. Observed tcs foods in cold hold unit flip top lacking dates after being said they were in this unit since last night. CDI-foods were properly discarded and labeled as needed. REPEAT - 3 points. General Comment: Even if foods are said to be for employees, refrain from storing foods in facility that exceeds 7 day allowed date mark.

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 blanched vegetables cooling at ambient air temp. Educated staff that once temperatures of cooling foods go below 135 degrees then foods shall be cooled in refrigeration or ice baths for correct cooling methods. CDI- foods were placed in walk in cooler for better cooling methods. -.5 points.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Quat sanitizer was below 200 ppm when checked. CDI- Sanitizer was changed to adequate concentration(200-400 ppm). -.5 points.

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. In use utensil water was less than 135 degrees on stove top. 0 points.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C In front bar prep area items such as drink mixers and single service cups are stored directly adjacent to a hand sink. Facility is to either provide a splash guard as an extra barrier of protection from hand sink or provide at least 12 inches of separation from hand sink. 0 points.

4-302.14 Sanitizing Solutions, Testing Devices - PF Facility was unable to provide quat sanitizer test strips. CDI- EHS provided strips for them to use until owner returns later in the day with necessary test strips. -.5 points.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over ready to eat foods in the walk in cooler. CDI- Foods were rearranged during the inspection. 0 points.

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 quiches in walk in cooler being back dated. Observed egg dish in the cold hold reach in unit along the bar area lacking a date mark. CDI- Foods were dated as needed prior to the end of the inspection. -1.5 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 Observed no written procedures on site for holding the of milk and creamer on TPHC. VR- by providing and assisting with TPHC template. Will return to ensure that it is properly filled out.- 2 point REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxed food products being stored in direct contact with the floor.1 point - REPEAT

3-304.14(E) Store sanitizer containers used for wet wiping cloths off 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 wiping cloth buckets stored in direct contact with the floor. Also observed food employees with stained and soiled towels on their waist. Ensure that wiping cloths are not being used in lieu of hand washing. Launder all visibly soiled cloths. 0 points.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers still on them in the cold hold flip top unit. 0 points. General Comment: Dish machine finally reached 160 degrees minimum interior temp after several test trials. Recommend having the chemical provider come and calibrate machine for consistent hot water sanitizing.

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 PIC wash hands and recontaminate by turning off faucet with bare hands. CDI by intervention and education. REPEAT 2 points. 2-301.14 Wash hands after activities that contaminate them. -P Observed food employee go back and forth to walk in cooler prior to prepping food without handwashing in between. CDI- employee was educated and hands were washed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed utensils and pans being stored in the basin of the hand sink near the front prep area. CDI- items were removed.. -1 point 6-301.14 Handwashing Signage - C Hand washing signage was missing at front prep hand washing sink. EHS supplied facility with hand washing sign

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Butter sauce was being stored on prep surface >45 degrees. CDI- Facility put butter sauce on a 3 hour discard time hold. 0 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 Observed no written procedures on site for holding the caraffes of milk and creamer on TPHC. CDI by providing and assisting with TPHC template. - 1 point REPEAT

4-502.11(B) Provide accurately calibrated thermometers. -Pf Thermometer onsite was out of calibration by 7 degrees. PIC stated that he will by a digital thermometer to use in place of un-calibrated metal stem thermometer. VR- will verify that a calibrated thermometer is onsite within 10 days. -.5 points

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in the mop sink area. Facility has called Pest control to get this matter handled. 0 points.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxed food products being stored in direct contact with the floor. 0 points.

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. In use utensils were being stored in water that was <135 degrees. 0 points

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Single service cups were stored uncovered near the cash register area, single service straws were stored in ways that is not protected against customer hand contamination. 0.5 points *General Comment: Keep grade card posted in conspicous area for public to view upon entry.

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 one employee wash hands and recontaminate by turning off faucet with bare hands. CDI by intervention and education. PIC instructed entire kitchen on proper hand washing during inspection.

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 ham date labeled for the expiration date on the origional packaging. CDI by redating with correct shelf life.

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 on site for holding the caraffes of milk and creamer on TPHC. CDI by providing and assisting with TPHC template.

4-501.11 Maintain equipment in good repair. Observed broken gasket on reach in display cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed damaged cutting board stored in back of facility. replace or resurface cutting surface.