NEW YORK OLD SCHOOL BAGEL & DELI

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed raw shell eggs stored above RTE foods in make unit. EHS provided education. CDI - PIC rearranged storage order, no contamination observed. (0) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed numerous items in grill low boy above 41F, thousand island, and chipotle mayo in make unit above 41F. PIC stated items in grill lowboy are taken from WIC. PIC stated this happened at 11, but due to the increased heat of the kitchen it has been hard to maintain the items in the lowboy under 41F. EHS observed thousand island and chipotle mayo in full squeeze bottles in top of make unit. EHS advised that these sauces should be kept in reach in compartment to better facilitate cold air and keep these sauces under 41F more consistently. EHS observed cooling temperatures of items in grill lowboy to assess if unit can cool these items due to the increased in temperature(see temp chart). CDI - PIC removed items from low boy cooler and placed into freezer to ensure items cooled within four hours window. EHS advised facility to begin documenting temperatures to evaluate when the temperature is rising to allow changes to be made for long term compliance. PIC voluntarily discarded sauces in make unit, since items could not be verified. REPEAT. (1.5) 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) EHS observed numerous sliced meats in WIC without proper date marking. Last inspection, EHS observed issues with date marking in low boy unit. Today, EHS observed these issues in WIC. EHS advised that during storage, these foods shall have proper date marking on them if the intent is to hold items longer than 24 hours. EHS advised that once the meat is sliced, or the remaining portion is saved, it shall be date marked appropriately prior to placing into WIC for storage. PIC stated that there are procedures in place to prevent these issues, however, facility has had a lot of new staff hired recently and is working on educating staff on best practices. EHS observed chicken cutlets on the eighth day of storage (item dates 8/27). CDI - PIC voluntarily discarded chicken cutlets, verified with prep cook that the sliced meat was prepared today and dated the sliced meats appropriately. EHS advised that another full point deduction could result in a risk control plan moving forward. Facility is on the second full point deduction for date marking. (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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf EHS observed bottle of bleach in kitchen without proper label. CDI - PIC added label. (0)

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 EHS observed veggie cream cheese, sliced salmon lox, turkey chub, and roast beef chub cooling at inadequate rates in WIC (see temp chart). These items were tightly wrapped with plastic wrap. EHS observed items in grill low boy actively cooling from lunch service. EHS observed inadequate cooling rates in chorizo, corn beef, and turkey. CDI - PIC placed all items in freezer to quickly cool. (0.5) 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. EHS observed boxes of commercial bottled juice stored on floor in WIC. EHS advised to elevate boxes 6 inches above floor. REPEAT. (1)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed food employees preparing food without proper hair restraints. EHS provided education. (0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed in use wiping cloths in concentration of 0ppm. EHS advised that manufacturer instruction require that the concentration is maintained between 200-400ppm for proper sanitation. CDI - PIC removed bucket from service and re-made sanitizer at correct concentration. (0)

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. EHS observed single service utensils available in front of cash register next to packaged sauces without protective covering. These items are not in a protective packaging and placed into a container next to the front counter open. EHS advised that these items shall be in protective packaging or stored using means that would protect item from contamination. (0)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. EHS observed wiping cloth and food debris in front hand sink during initial part of inspection. EHS advised PIC. CDI - PIC cleaned hand sink. (1)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed pizza sauce and garlic oil mixture at pizza station being held at room temperature. PIC stated these items are usually held at room temperature. EHS provided education. Pizza sauce was removed from WIC at 1pm. Garlic/oil mixture has been out since the day prior. CDI - PIC voluntarily discarded garlic/oil and placed pizza sauce in WIC to quickly cool. (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 .

3-501.18 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 numerous slices of various meats stored in low boy of grill station. PIC stated sliced meat is removed from WIC daily as needed but not dated once placed into low boy. PIC stated date is referenced to WIC. EHS provided education and advised that “mother shipping” is prohibited. EHS stated the date must follow the product during storage at all times. EHS spoke with PIC during last inspection regarding this process. EHS observed a bag of chicken in WIC and cream cheese in WIC without proper date marks. CDI - PIC voluntarily discarded cream cheese and cut chicken. Dates were verified in walk in cooler for sliced meats and dates were applied to slices in low boy cooler. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. EHS observed boxes of commercial bottled juice stored on floor in WIC. EHS advised to elevate boxes 6 inches above floor. (0)

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 gaskets and interior non-food contact surfaces of make units soiled with food residue and debris. EHS advised to increase cleaning frequency to avoid accumulation. (0)

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf EHS observed facility without proper vomit and diarrhea procedure. CDI - EHS provided PIC with proper procedures. (0.5) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed hand sink by three compartment sink being obstructed by bags of flour and linen bags. PIC stated he was in the process of moving things around. CDI - PIC rearranged storage to allow accessibility to the hand sink. (0)

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 pizza sauce in WIC held beyond 7 days. EHS observed numerous wrapped sliced meats in low boy grill reach in unit without proper labels. CDI - PIC voluntarily discarded pizza sauce. PIC verified prep date with cook for sliced meats and instructed food employee to apply proper date. (1.5) 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 .

3-501.19 (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. PIC stated facility is holding items on TPHC but does not have the required procedure for the process. CDI - EHS provided PIC with TPHC procedure and reviewed process. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 EHS observed hash browns, sausage patties, and eggs being held on time at the grill station without the appropriate time stamps. PIC stated hot items fo not last longer than an hour. CDI - EHS discussed when these items were prepared with food employee and allowed faciltiy to apply proper time stamps. (0)

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 EHS observed very large containers of cream cheese actively cooling in WIC stacked on top of each other and wrapped in plastic. PIC stated cream cheese was prepared at 8am. EHS observed sliced pastrami and pork roll cooling in WIC. EHS observed no change in temperature after thirty minutes of cooling. EHS observed the sliced meats tightly wrapped in plastic and parchment paper while cooling. EHS observed sliced tomatoes cooling in make unit. EHS advised to cool TCS foods in WIC or larger RI unit to allow for more airflow and adequate cooling. CDI - Due to limited time, EHS instructed PIC to stretch cream cheese on sheet pans and place in the freezer for rapid cooling. PIC removed pork roll and pastrami from plastic wrap and placed items on sheet pan to cool in freezer. Sliced tomatoes were removed from the make line and placed in WIC. REPEAT. (1) 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. EHS observed front of house staff preparing bagels and other foods without proper hair restraint. (0)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no written employee health agreement during inspection. PIC stated they utilize an employee health poster for training. CDI - PIC supplied PIC with written health agreement to review with staff and sign for next inspection. (0) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.14 Post a handwash sign at each handsink. Observed hand sink behind front make unit and beside back make unit without hand washing signs. CDI - EHS provided hand washing signs. (0)

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 scallion cream cheese cooling in WIC with no temperature change after 15 minutes. Cream cheese was in larger plastic container and covered with plastic wrap. EHS observed pork roll cooling in low boy cooler under grill top. EHS advised to use WIC for all cooling. CDI - Scallion cream cheese removed from large container and split into smaller containers and left uncovered to quickly cool. (0.5) 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 .

4-501.11 Maintain equipment in good repair. Observed hot water handle at three compartment sink in disrepair. Three compartment sink continuously runs hot water so facility has access to hot water. Please repair. (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. Observed back make unit accumulating food debris and residue. Increase cleaning frequency to avoid accumulation. REPEAT. (1)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall trimming missing from mop sink exposing the interior of the wall. Repair. (0)

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above washed produce. EHS provided education. CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed debris build-up on the food thermometer where the probe sits on the thermometer casing. Ensure that the thermometer is cleaning frequently and each time before use. CDI- PIC cleaned the thermometer.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee prepping and preparing foods while wearing a gold bracelet. Only a plain ring is allowed.

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 debris build-up on prep table shelves behind the grill. The bottoms of the prep units at the front counter are in need of cleaning.

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 employee drink on a prep table that was actively being used during the inspection. CDI- Food employees relocated it to a designated area. **REPEAT** 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 uncovered employee beverages under prep table.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed a food employee wipe their face and wiping their hands on the apron and returned to food prep. CDI- EHS provided education. PIC instructed food employee to wash their hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a hand sink blocked by a prep table during inspection. EHS advised PIC that hand sinks need to be accessible at all times. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed utensils stored in the hand sink near the 3-compartment sink. Observed stickers and marker in the handwashing sink closet to the cook line. CDI- PIC removed items from hand sink. EHS reminded PIC that handwashing sink can only be used for handwashing. **REPEAT**

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several utensils, bowls, bottles, and pans stored as clean with viable food debris. Observed plastic containers with stickers and sticker residue on them stacked and stored as clean. CDI- Items were moved to 3-compartment sink to be washed, rinsed, and sanitized. 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 .

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Observed two dented cans of tuna and a dented can of ketchup stored with non-damaged cans on a dry storage shelf. PIC stated that they return the cans but there is nowhere that they store/separate dented or damaged cans. -CDI- PIC separated the necessary cans to be returned to the food distributor. **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 two pre-portioned servings of cheese in the walk-in cooler at 48F and it was prepped on 3/28. These products have missed the cooling window. CDI- PIC voluntarily discarded the items. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed that a large amount of TCS items in the grill flip top prep unit that were holding above 41F. See temperature chart. CDI- EHS advised PIC that items need to cool rapidly as they were prepared at 7AM. PIC placed items on shallow pans in walk in freezer to cool rapidly. **REPEAT** 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sliced turkey, sliced ham, sundried tomatoes, half and half and several meat chubs in the walk-in coolers that were not date marked and were holding longer than 24 hours. -CDI- PIC placed the prep dates on the necessary food items. **REPEAT** 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for undercooked menu items on the paper to-go menus provided by facility. 10-day VR Required.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a sanitizer bucket with sanitizer above 200ppm of chlorine. CDI- Food employee corrected the concentration to 150ppm.

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 two pre-portioned servings of cheese tightly wrapped in plastic wrap in the walk-in cooler. Item had been prepared on 03/28 and holding at 48F. CDI- Items were voluntarily discarded by PIC. EHS discussed proper cooling methods with PIC. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of sugar (x2) , flour, garlic, onions, salt, and squeeze bottles of water, oil and butter with no label. EHS advised PIC to label all items once removed from original packaging.

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 multiple containers with scoops that have no handle and scoops that had handles were in the products. EHS provided education to PIC.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed containers in clean dish storage stacked wet. **REPEAT**

4-501.11 Maintain equipment in good repair. Observed broken flip top handles on flip top on the grill line. Replace/repair the broken handle. **REPEAT**

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed towel dispenser at handwashing sink near bagel oven in disrepair. Repair as soon as possible. 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 that the facility is in need on general cleaning behind and underneath equipment.

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 opened employee drink on a prep table that was actively being used during the inspection. -CDI- Food employees placed a lid on the drink and relocated it to a designated area.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed a soiled apron stored in the hand sink by the 3 comp sink. Also observed no paper towel at the hand sink next to the 3 comp sink. REPEAT*** (2 pts)

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Observed 2 large badly dented cans of tuna stored with non-damaged cans on a dry storage shelf. PIC stated that they return the cans but there is nowhere that they store/separate dented or damaged cans. -CDI- PIC separated the necessary cans to be returned to the food distributor. (1 pt)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple food items in the flip top unit that were being held above 41F during the inspection. PIC stated that the food items have been in the unit since yesterday afternoon. The unit had an ambient temperature of 38F. -CDI- PIC voluntarily discarded the necessary food items. 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 .

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 food items throughout the establishment that were not date marked and were holding longer than 24 hours. -CDI- PIC placed the prep dates on the necessary food items. 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 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 working bucket of cleaning solution being stored directly on top of a prep table that was actively being used. -CDI- PIC relocated the bucket to a low shelf away from food items. (1 pt)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a loaf of bread and other boxes of food items that were being stored directly on the floor in the WIC during inspection. Items must be placed at least 6 inches off of the floor. (1 pt)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal containers wet stacked while being stored as clean. (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed broken flip top handles on 2 flip tops in the facility. Replace the broken handles. REPEAT*** (0.5 pts)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing corner protector on near the WIF. Replace the corner protector.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employees observed cracking eggs and going to handling ready-to-eat foods and handling deli wrap that ready-to-eat bagels go on. Employees must discard gloves and wash hands after handling raw animal foods, and before handling ready-to-eat foods/clean utensils/single-use or single-service articles. CDI - Employees educated on when to wash hands and they discarded gloves and washed hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Items being stored on top of and in basin of multiple hand washing sinks in kitchen. Hand washing sinks must be free and accessible for employee hand washing at all times. CDI - Items removed from hand washing sinks. REPEAT // 6-301.11 Provide soap for handwashing at each handsink. -Pf Soap not available at all hand washing sinks. CDI - Soap placed at all hand washing sinks. REPEAT // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels not available at all hand washing sinks. Hand washing sinks must be equipped with paper towels. CDI - Paper towels placed at each hand sink. REPEAT

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee cracked raw egg with gloved hands and used same pair of gloves to handle ready-to-eat foods and deli wrap. Employees must discard gloves when switching from working with raw animal food to ready-to-eat foods or single-use/single-service articles. CDI - Employee educated on when to wash hands and don new gloves. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in top of sandwich cooler beside grill were 44-50F. PIC stated these items were placed in unit at 6AM. TCS foods in cold holding shall measure 41F or less. CDI - All TCS foods moved to walk-in cooler and reached 41F by 10AM. Ensure staff keep Sandwich cooler lid closed. Use deeper metal pans in the top of unit so air flow reaches the food better. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Chicken cutlets, pulled chicken, turkey, and ham in walk-in cooler were missing date labels. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days with day 1 being the date of prep. CDI - PIC placed prep dates on items. REPEAT 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Several employees that were preparing food were not wearing a hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

4-501.11 Maintain equipment in good repair. Replace broken/missing handles on sandwich cooler lids. Equipment shall be maintained in good repair. 0 pts.

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. General cleaning necessary on shelves in walk-in cooler, exteriors/interiors of refrigeration units, and around cooking equipment. Establishment needs to organize back prep area so it is easier to clean and to clean more frequently.

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 floors and walls throughout back prep area, especially underneath and behind equipment. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal items (keys, phone, drinks) observed on prep tables and on cutting board. Employee personal items must be stored in a separate location where they can’t potentially contaminate food or clean surfaces/utensils. 0 pts.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf EHS observed no employee health policy in facility. CDI EHS gave poster for PIC to post in establishment

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sanitizer container stored in front hand sink. CDI - Removed. Repeat 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at multiple hand sinks. CDI - soap provided. Repeat 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at multiple hand sinks. CDI - Paper towels provided. 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 EHS observed no date mark on container of meatballs and cooked chx parm in WIC. CDI PIC placed date mark on items. 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 .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf PIC states that customers can get eggs any style on menu. EHS observed no asterisks and consumer advisory on menu. EHS will conduct a 10 day VR.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. EHS observed dead insects in back of kitchen near exit.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. EHS observed ice scoop stored directly in ice with handle touching ice. CDI scoop was removed

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. EHS observed build up in between equipment throughout kitchen. EHS recommends increase frequency of cleaning.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sanitizer container stored in front hand sink. CDI - Removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at multiple hand sinks. CDI - soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at multiple hand sinks. CDI - Paper towels provided. - 1 -

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 above RTE food items in WIC. CDI - Storage order rearranged. All other storage order was correct. - 0 - For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer reading 0ppm chlorine at 3 comp sink while equipment was being washed, rinsed, and sanitized. CDI - chlorine sanitizer added to 3 comp sink bay - sanitizer reading 100ppm. All equipment that had been previously washed were added back to sanitizer. - 1.5 - 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 is not been labeled, or if the label is incorrect. -P Observed few dates marked for 8 days instead of 7. Day of prep starts day 1, then so on. CDI - dates were corrected. EHS will make return visit to check on date marking. All other date marking was correct. EHS also observed opened canned mushrooms dated for 30 days. Canned food items (plant based or raw protein based) have been heat treated and therefore must adhere to the 7 day date marking rules. CDI - Items voluntarily discarded due to being past the 7 day date mark requirement. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a few boxes of food items stored on the floor in the walk in cooler and walk in freezer. Maintain items at least 6 inches above the floor at all times. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed few employee drinks/phones stored on prep tops, above food prep areas, and cleaned equipment. CDI - Items were removed. - 0.5 -