ILIOS CAFE AT CPI

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed 4 containers of strawberries contaminated with mold in the WIC. -CDI- PIC voluntarily discarded the strawberries. (1 pt)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1 bucket of wiping cloths being stored in sanitizer solution at 0ppm. -CDI- PIC changed solution with properly concentrated sanitizer. (0 pts)

6-301.14 Post a handwash sign at each handsink. Observed no hand washing signage at hand washing sink near 3-comp-sink. CDI - EHS gave out signage.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed in WIC five uncut melons/honeydew with mold growth. CDI - PIC voluntarily discarded melons.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced roast beef in cold drawer with date marking from 02/16 above 41F. See temp chart. CDI - PIC voluntarily discarded container of sliced roast beef. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken broth in WIC above 41F. See temp chart. CDI - PIC voluntarily discarded container of chicken broth. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed exit door with gab in-between both doors allowing for pest entry.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handle of metal scoop submerged in shredded cheese, cut ham, and diced tomatoes. CDI - PIC fixed orientation of scoops. 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 several handles of serving spoons touching and submerged in dry ingredients used for drinks. CDI - PIC fixed orientation of scoops.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed columns of single service cups not protected. PIC will incorporate original sleeves or return to using cup stands.

4-501.11 Maintain equipment in good repair. Observed large metal whisk with burnt and damaged rubber handle stored clean on storage rack near 3-comp-sink. CDI - PIC voluntarily discarded item.

4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed upon entry into kitchen no hood filters installed whiling cooking equipment was being used. CDI - PIC stated hood filters were recently cleaned and will reinstall hood filters.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed grilled chicken and fried fish at 132F in front section hot cabinet near serving line, all hot items are discarded at the end of every day of service. CDI-PIC to discard after service. 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 (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 pizza and salad dressings held on TPHC without written procedures. VR within 10 days to check for TPHC written procedures for salad dressings and pizza. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 sliced cheese, egg whites, and other TCS items from breakfast that were cooling down in cold drawers under grill and cut lettuce cooling in salad station RIC. CDI-PIC to discarded all cold drawers items and will need to switch out TCS breakfast items held over to lunch to ensure they reach 41F in a .12F/min, container of lettuce was completed during inspection and back up container was cooling in WIC/Salad four door RIC. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the blade of the immersion blender to be stored as clean on a shelf over the food prep sink with visible food debris on the blade. CDI - Moved to dishpit to be W/R/S. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a container of yogurt stored in the coffee bar lowboy refrigerator at 45F and employees stated that they had not used the yogurt today. - Observed insert containers (5 total) of sliced American cheese, sliced pepper jack cheese, and sliced cheddar cheese at temperatures of 45-47F in the top refrigerated drawer at the front counter cookline. REPEAT. CDI - PIC voluntarily discarded container of yogurt. Insert containers of cheese moved to WIC for rapid cooling as PIC stated he checks all temperatures before opening at 7:30am to ensure the refrigeration is functioning and there was recorded temperatures of 39F for the 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the sanitizer solution at the front counter cookline wiping cloth bucket to be at 0ppm. CDI - PIC changed solution and retested at 100ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS dressings at salad line between 43F-45F. CDI- PIC rapidly cools dressings in WIC and adds dressings to TPHC procedures. TCS dressings to be held on time going forward. REPEAT. (-1.5)

3-302.15 Wash fruits and vegetables prior to use. Observed sticker remaining on washed avocado. CDI- PIC moves for rewashing. Please remove stickers before washing fruits and vegetables. (-0)

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 dipper wells with in-use utensils in soiled water with food debris. Increased changing frequency of dipper well water is advised. (-0)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken breast in hot holding cabinet at 121F. CDI- PIC moves to oven for rapid re-heat to 165F. EHS advises the PIC to monitor items in the hot box and make adjustments as necessary. See comment. REPEAT. (-3) 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 ranch dressing in cold holding at salad bar area at 48F. CDI- PIC voluntarily disposes of ranch, states they will fill bottle half-way going forward, so as not to exceed cooling unit fill line. (-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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in front sanitizer bucket mix measuring 0PPM quat. CDI- PIC removes wiping cloths, refills bucket with new quat and cloths. (-0)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed beef holding at 117F in hot holding cabinet. PIC explained that they had just sliced it. CDI- beef reheated to 165F. REPEAT *No point escalation due to improvements from last inspection* 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of avocados and broccoli stored over cut melon and cooked sweet potato. Stored unwashed produce below ready-to-eat items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed corn cooling in covered plastic quart container in RIC at an insufficient rate. CDI - PIC moved corn to sheet tray in WIC. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed corn in hotbox at 109 F. CDI - PIC reheated corn above 165 F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 two quiche in display case at coffee counter without date marks. PIC stated that date marks were on trays when quiche was cooked but stickers were disposed of when quiche was moved to display case. CDI - PIC added date marks. 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 corn cooling in covered plastic quart container in RIC on front line at an insufficient rate. CDI - PIC moved corn to sheet pan in WIC. 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 .

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed boxes of food with ice accumulation stored under condenser in WIF. CDI - PIC placed pan to intercept leak.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in quat sanitizer below 150 ppm. Observed wiping cloths stored in bucket of detergent. CDI - PIC emptied below-concentration sanitizer and moved cloths from detergent to sanitizer. 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 bucket of sanitizer stored on floor by coffee station. CDI - PIC removed bucket from ground.

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 utensils stored in water at 70 - 80 F in multiple areas. Observed utensil stored in water soiled with food debris by grill. CDI - employee removed water from containers or moved utensils to water above 135 F. Soiled water was replaced.

6-301.11 Provide soap for handwashing at each handsink. -Pf Rear handsink soap dispenser not working. Soap dispenser repaired during inspection.

3-305.11 Food Storage - Preventing Contamination from the Premises (C) Sheet pans of cooked chili, cooked green beans, and cooked wings uncovered in walk in from previous day. PIC covered foods.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed blender cups and coffee tools only being sanitized once per day per employee. CDI - Employee and PIC were educated on need to wash/rinse/sanitize utensils at least every 4 hours. CDI - Items were taken to dish area for cleaning. Schedule was developed and shared with staff regarding utensil/equipment change out. 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)(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 broccoli slaw, chicken salad, diced eggs, and shredded cheese holding in 4 door upright cooler at >41F (see temperature chart). CDI - PIC voluntarily discarded all TCS items in unit. No TCS food may be held in unit till it is capable of holding food at <41F. VR will be conducted within 3 days to verify unit is maintaining temperature. Points not escalated as different unit is involved from previous inspection. - 1.5 - REPEAT

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed cryopacked tuna in back line grill drawers still in sealed package. CDI - PIC vented all items.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers present on avocados at front end counter next to hotbox. CDI - Products removed for removal of stickers and re-washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 two containers of chicken in hot box at 123.5/128.5F. CDI - Items were placed on grill to be reheated.

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 pico de gallo, sliced tomatoes, and cut lettuce prepared within the last 4 hours holding in the cold well at 44-50.2F and shrimp and hamburger in cold drawer at grill station at 43.3-44.8F CDI - Items in the cold well and cold drawer were removed to the freezer to rapid cool.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed facility has no written procedures for cold held food at Chef Table station on TPHC. Items were properly marked. CDI - EHS provided and filled out written procedures with PIC during the inspection. Procedures should be kept available upon request. -0 points

4-501.11 Maintain equipment in good repair. Observed ice build-up on floor and line connection to condenser inside walk-in freezer. Repairs needed. - 0.5 - 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. 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 container of potato salad past 7 day requirement (10/14). CDI - PIC voluntarily discarded product.

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 heavily soiled wiping cloths (x3) under flat top grill station.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers present on avocados at front end counter next to hotbox. CDI - Products removed for removal of stickers and re-washed.

4-501.11 Maintain equipment in good repair. Observed ice build-up on floor and line connection to condenser inside walk-in freezer. Repairs needed.

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 pimento cheese prepared within the last 4 hours holding in cold drawer sear station at 47F. CDI - PIC moved pimento cheese to WIC to cool to 41F or below. -1.5 points

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. TPHC procedure template may be found at: http://meck.co/FoodSafety Facility has no written procedures for holding hot food at Table station on TPHC. Items were properly marked. CDI - EHS provided and filled out written procedures with PIC during the inspection. Procedures should be kept available upon request. -0 points

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 clean up of vomiting and diarrheal events. CDI-REHS educated and provided PIC with a template plan to be implemented.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf. Observed two dented cans stored in the dry storage area. CDI-PIC removed dented cans and placed in the designated "do not use" area to be properly disposed of.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open during inspection. Correct

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one stickers on one container that were stacked in clean area. CDI- sticker was removed. Containers were properly cleaned.

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 several containers of fruit cups that were cooling while covered in walk-in cooler. CDI- cups were vented to allow for proper cooling.

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

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed four stacks of single-service trays that were not inverted. CDI- trays were inverted.

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. Clean splash from walls behind equipment (oven, steamer, and grill) in kitchen area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed Boiled eggs stored for employees in area of walk-in cooler that was not designated for that. CDI- PIC labeled area on shelf for employee items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were seperated and allowed to air dry.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken in cooler under stove that was stored above 41 F. Observed fish in prep area that was 68 F. PIC stated that he was going place cook product in ten minutes. CDI- employee voluntarily discarded chicken. Fish was placed in oven to cook.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed that consumer advisory for eggs does not stated "items are cooked to order". CDI- New printout was made for menu item.

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting head of lettuce before washing. CDI- explained to employee to wash fruits and veggies before cutting into them.

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

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. Utensils were not submerged in water that was greater than 135 F to removed food particles in-between use. CDI- Water and temperature were increase.

4-501.11 Maintain equipment in good repair. Repair leaking faucet at 3-comp sink.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes and other produce that were stored above ready-to-eat items in walk-in cool. CDI- Items were reversed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items on prep cooler that were not on TPHC that were above 41 F. CDI- Items were placed in walk-in cooler and allowed to chill.

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 items on TPHC that were not marked with "time in time out". CDI- rice was properly marked with time in time out information.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on dumpster. CDI- door was closed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potato pancakes on hot line at 129-134F and pizza sitting on warming table at 103F and cooked chicken in hot well at 124F. Facility uses time as food is never held more than 4 hours. Procedures need to be in place. Return visit required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spring mix and cooked pork between 41F-45F. Observed creamers out for public at 45F. Educated on 41F requirements.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Missing disclosure for tuna poke bowl. Added during inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket less than 200ppm Quat. Changed out.

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 utensils stored in water that was less than 135F on the grill top. Water is being heated up to at least 135F.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed lidded employee beverage stored beside to go containers on the serving line. Discarded.