TASTE OF EUROPE

REPEAT. 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. (-1)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS pastries with cooked cabbage, potatoes, and ground beef in ambient temp display case, set out at 11am, according to PIC. EHS explained to PIC that these ready-to-eat items are TCS, and must be controlled by temperature or time. CDI-Pastries between 50-58F out of temperature control for 1.5 hours were rapidly cooled in RIF and to be kept in cold storage going forward. EHS discussed TPHC with PIC. See general comment. EHS also observed center display case holding cheeses with ambient temp of 50F and cheeses between 45F-50F inside. PIC last verified cheese below 41F this morning around 11am. CDI- Unit ends defrost mode and temps drop back to 41F within half hour. PIC advised to change cooler settings so defrost does not allow foods to exceed 41F. (-1.5)

REPEAT. 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. (-1) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. PIC is still knowledgeable of operation and food safety processes at facility. (-1) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed no date marking inside display case for TCS foods, such as soft cheeses. CDI- PIC explains their new date marking procedure is to enact total turnover of items in case every 6th or 7th day, depending on vendor delivery. All items remaining from previous delivery which have been opened are disposed of and replaced with new stock. EHS advises PIC to label display case with the expiration date for all items inside. PIC labels display case during inspection. (-1.5)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed used wiping cloths hanging on sides of hand sink splash guard. CDI- PIC removes cloths and EHS advises on proper storage of wiping cloths in sanitizer. (-0)

REPEAT. 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. (-1) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris inside hand sink basin. CDI-PIC sanitizes basin and EHS reminds PIC to use hand wash sink for that purpose only. (-1)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs above sour cream in RIC. CDI- PIC rearranges so raw eggs are beneath RTE foods. (-0)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFSM onsite during inspection. REPEAT. (-1) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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. Observed dessert pastry and gelatin candy packaged onsite and offered at the front register without labels. PIC shall label items or move behind counter and prevent customer self-service. REPEAT. (-1)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility with no food safety management certified employee present at time of inspection. Repeat. (-1) For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 one package of fattening in display case opened and without date label. CDI- PIC labels fattening. (-0) 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 .

3-602.11 (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. Observed 3 containers of in-house packaged wafer cookies at front counter without ingredient list. CDI- PIC brings wafers behind the counter and excludes from customer self service. Only return wafers for self service once labeled properly. (-0)

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

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

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 soft cheese and bologna without date mark. REPEAT. CDI - PIC added dates. EHS educated PIC on which cheeses and meats require date marking and different methods of date marking such as using a chart or putting date stickers on shelf tag. 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 soft cheese dated 4-16. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Facility has 210 days from permit issuance to obtain before points are deducted.

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 no date marking of deli meats and cheeses. Informed of requirement and PIC dated with date opened. Return visit required to ensure system is in place.