VISART CAFE

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed chlorine being used at three compartment sink to sanitize. EHS observed concentration at 0ppm. PIC stated facility ran out of quaternary sanitizer and have been using bleach as a substitute until more sanitizer can be ordered. EHS provided education. PIC stated facility will potentially move to bleach moving forward and will educate staff on the correct procedure on how to make the concentration at the adequate level. CDI - EHS provided education to staff, PIC remade sanitizer solution at correct concentration of 100ppm. EHS advised to mark the water level on the compartment to ensure the process is repeatable. (0) 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

3-501.18 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) EHS observed cut lettuce, sliced turkey, cream cheese, and veggie hot dogs in 2-door RI beyond 7 day hold. EHS provided education. CDI - PIC voluntarily discarded items held beyond 7 days. REPEAT. (3) 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 .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. EHS observed single service items (still in packaging) stored in outside unit. EHS observed single service cups and paper towels stored on the floor. CDI -PIC rearranged storage and moved items six inches off the floor. (0)

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf EHS observed no test strips available for chlorine during inspection. CDI - PIC obtained strips during type up from nearby chef store. (0.5)

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. EHS observed food residue accumulating on gaskets of lowboy 2-door cooler. EHS advised to increase cleaning frequency to avoid accumulation. (0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer stored as clean with large amount to food debris on it. CDI PIC cleaned 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 .

3-501.18 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 multiple date marking processes that were not consistent. EHS could not understand the facility’s date marking system and the PIC was not able to explain it, CDI PIC voluntarily discarded foods that were not labeled or past the expiration date or labeled with 8 days. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a sanitizer spray bottle on prep table. CDI PIC moved sanitizer bottle.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a gap at the bottom of the door to the outside.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 3 employees in the kitchen with no head coverings on.

4-501.11 Maintain equipment in good repair. Observed handwashing sink leaking. The hot water was turned off. This is the only handwashing sink they have,. PIC stated that she has put in a work order and they will be here today. VR needed 7-20-25 Plumber arrived during the visit.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee dishes stored on 3 comp sink with customer clean dishes. CDI PIC moved employee dishes.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of sanitizer and soap with no label. CDI Items were labeled.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probed thermometer. VR required.

6-501.115 Live animals may not be allowed on the premises of a food establishment unless otherwise allowed in the NC Food Code per 6-501.115 (B) and (C ). -Pf Observed customer with dog that was not a service animal inside facility. CDI Customer left with animal.

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.Dust build up on top of oven. Clean with more frequency.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in restroom.

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 cheese plate with mozzarella balls and skewered tomatoes that required date marking, and open hummus. PIC state items were made yesterday and opened day before. CDI Both items date marked. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly flying around prep area. 6-501.115 Live animals may not be allowed on the premises of a food establishment unless otherwise allowed in the NC Food Code per 6-501.115 (B) and (C ). -Pf Observed non ADA service animal in facility. CDI Customer with animal left.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or other approved alternative for hand drying at hand sink. CDI PIC replaced.

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 deli turkey, and gallon of milk with no date mark, unknown when opened. Observed marinara with expriation date of 1/16, cream cheese with expiration 1/18, and uncured salami with expire date of 1/18. CDI All items 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probed thermometer. VR required.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees with no head covering.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - PIC lacks food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - PIC unable to locate written procedures for vomit and diarrhea clean up plan. - CDI - EHS provided PIC with printed copy of written procedures. Ensure all staff are trained on procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed utensils stored with food contact surface side up. Store utensils inverted so that the handle is pointing up to prevent contamination of the food contact surface end of the utensil.

4-501.11 Maintain equipment in good repair. - Observed dish machine to be inoperable. Due to limited seating and use of single service articles, dish machine is not required. Repair dish machine or remove from facility.

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. - Observed facility’s dumpster missing from premises. Per PIC, facility had to change dumpster vendors and the new dumpster will be delivered this week. PIC stated facility is currently using a neighboring facility’s (Family Dollar) dumpster until new dumpster is delivered. EHS observed two plastic trash cans outside of facility’s back door for short storage prior to being moved to larger neighbor dumpster.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed staff wash hands and turn off faucet with bare hands. CDI: Staff educated and washed hands properly. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3-comp below required concentration. CDI: Additional Steramine tablets added to increase concentration. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY