FRENCH MARKET CAFE

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a prep cart blocking the corner hand sink. CDI - Cart was moved.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed Kiwi and strawberries stored above ready-to-eat items in the reach-in cooler.

REPEAT 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Observed missing date marks for Quiche and all items in the prep cooler. CDI - Owner washing able to track dates for prep cooler items and labeled them during inspection. Quiche was labeled for the date they were prepared (yesterday)

REPEAT 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a cans of butane and WD-40 stored above food items. CDI - Items were removed.

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 several fruits or herbs stored on top of paper towels in the prep cooler.

REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed the owner preparing food with no hair or mustache restraint.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-501.11 Maintain equipment in good repair. Observed a “household use only” warmer for soup and air fryer. Observed a broken reach-in cooler that was used for non-TCS pastries.

5-203.14 Provide a back flow prevention device when required. -P Observed a spray hose connected to the outside mop sink without a back flow prevention device. CDI - Hose was removed.

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

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed an employee done gloves without washing hands first. CDI - EHS provided education and employee washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice inside of the Tea room hand sink. CDI - EHS educated employees on the proper uses of a hand sink.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can in dry storage. CDI - Can was removed to be returned to the supplier.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of the ice machine.

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 a thawed quiche with a date mark of 5/21/25. Employee stated that this was the date it was prepared and was thawed today. CDI - Employee corrected the date and will discard after 6 days.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a can of butane and dental cream stored above bread. CDI - Items were removed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee preparing food while wearing a watch and no hair restraint.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “household use only” warmer for soup and air fryer.

2-301.15 Only wash hands in handwashing sink. -Pf Observed food employee wash hands in 3-compartment sink. CDI: Education provided and employee washed hands in hand sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed French onion soup being held below 135F in warmer. PIC stated product prepared between 11am-12pm. CDI: PIC reheated product in microwave(165F).

4-501.11 Maintain equipment in good repair. Observed dish machine in poor repair- unable to dispense sanitizer. PIC contacted service repair company during inspection. Facility to utilize three compartment sink until repaired- 50ppm.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine no registering any chlorine sanitizer, at 0ppm when tested. PIC attempted to prime line, checked chemical, unable to dispense sanitizer. EHS looked at chemical, believes chemical may of dissipated over time and could be causing issue. PIC Katherine made call to Alco during inspection, technician will come by ASAP to replace chemicals and check lines. PIC stated technician will arrive today, will use 3 compartment sink for dishes if machine is not properly sanitizing by this afternoon. VR by 6/16 to ensure dish machine is properly sanitizing. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 a few bags of sliced deli meat with no label, PIC identified when meats were opened, no more than 2 days old according to PIC. CDI- products labeled. REPEAT. Note: point de-escalated, EHS did not find any products that exceeded date limit, just a few products missing labels. EHS believes facility has shown improvement in this area. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 1x shaker on cook line with no label.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed paper towel dispenser stored directly above open food prep top unit. EHS suggested moving paper towels to avoid splash contamination on food from washing hands in adjacent sink.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with buildup, in need of cleaning. EHS showed PIC area needing cleaning inside ice machine.

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 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 feta and brie cheese with no date label during inspection. PIC stated she was not aware these soft cheeses needed to be date marked. CDI- products dated during inspection. 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 deli meats (turkey, ham) marked 10/19, chicken marked 10/20, has exceeded 7 day date marking limit. CDI- products discarded during inspection. REPEAT.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household air fryer in facility, not commercially approved piece of equipment.

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 with no written procedures for a vomiting or diarrheal event. EHS explained that a written procedure is needed according to newly adopted food code. CDI- EHS emailed information including an example plan and poster. EHS provided physical handout of poster during inspection.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a rolling cart and trash can stored directly in front of handsink in kitchen. PIC stated he had just moved cart in response to a delivery. CDI- cart moved from front of handsink, cleared access to handsink.

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 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 package of patte and package of ham with no date label. CDI- PIC recognized day of prep, placed label on product during inspection. 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 goat cheese labeled 2-9, had exceeded 7 day limit. Observed a container of potato salad marked 2-12, had exceeded limit. Observed a container of pasta salad marked 2-19, tuna marked 2-22, had exceeded 7 day limit.

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 squeeze bottles and shakers at cook line with no label.

3-302.15 Wash fruits and vegetables prior to use. Observed a cucumber (facility is permitted to wash tomatoes and cucumbers) that had been cut that still had sticker attached, had not been properly washed prior to use.

2-301.15 Only wash hands in handwashing sink. -PF Observed employee briefly rinse hands off in 3 comp sink. CDI- EHS explained that hands can only be washed in handwashing sink. Proper handwashing observed by the end of the 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 packages of spring mix, pate, turkey, ham and feta cheese in the reach in coolers missing a date mark. CDI- PIC was able to identify products as opened yesterday since the establishment is closed on Mondays and they throw out opened perishable products on Sunday and start fresh for the week on Tuesday. EHS explained the importance of date marking any TCS product that will stay in the facility for more than 24hrs. REPEAT.

4-501.11 Maintain equipment in good repair. Observed reach in drink cooler with a split gasket on the bottom part of the door. Suggest repair.

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 ceiling vent above 3 comp sink with dust buildup, suggest more frequent cleaning.

2-102.12 Certified Food Protection Manager - C No certified food protection manager in unit at time of visit. Ensure a certified food protection manager is present in the facility any time food is prepared or handled.

5-205.11 Maintain access to handsinks. Pf Observed trash can pushed in front of hand sink in beverage area and prep table pushed in front of hand sink in main kitchen area. CDI - PIC removed. Do not block hand sink access. Hand sinks must be available for use at all times without removing or relocating items. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple glassware items stored as clean with lipstick residue present on mouth contact surfaces stored as clean. CDI - PIC removed to dish machine for re-cleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Organic buildup present on interior surfaces of ice machine. Clean frequently to prevent buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomato at 45 and cut melons at 43 in prep top. All other TCS foods 41f or lower. CDI - tomato discarded and melon placed into cooler to chill back to 41f. Observed rehydrated soup combined with cream and chicken stock sitting out on contertop at 77f. CDI - PIC placed into unit for heating. Ensure all TCS foods are maintained at 41f or lower. Do not overfill containers on the prep top. Do not allow TCS foods to sit out of refrigeration. REPEAT

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 multiple TCS food items including deli meats and cream cheese removed from original packaging and re-wrapped along with half and half opened previous day with no date marking present in reach in coolers. CDI - items date marked. Ensure all TCS foods including dairy based items, cheeses, and deli meats have date marking present. REPEAT

3-501.13 Use approved thawing methods. Observed bags of frozen vegetables thawing at room temperature on rack in back kitchen area. Do not thaw food at room temperature. Use an approved method to thaw.

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 items purchased previous day stored directly on floor behind front counter. Store single service items at least 6 inches off of floor to prevent contamination.

5-205.11 Maintain access to handsinks. -Pf observed items stored in front of handsink limiting access to wash hands. CDI- items moved

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed cooked mixed vegetables in prep cooler > 41F. container was stored on top of other containers under flip top lid. store all TCS foods down inside cooler under flip top. CDI- mixed vegetables were voluntarily discarded by PIC.

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 chopped cabbage in prep cooler without date mark. CDI- date marked by PIC (opened yesterday per PIC). 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 spinach dip in upright cooler with date mark of 10-28. CDI- spinach dip discarded by PIC.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf food thermometer not provided during inspection. Verification required within 10 days.

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 cookies offered as grab and go in front service area without proper labels. CDI- cookies moved to display box.