JEFFS BAGEL RUN BLAKENEY

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with hands after washing. CDI, employee rehashed hands and used barrier to turn faucet off.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer testing 100ppm at 3 compartment sink when operators actively wash, rinsing and sanitizing. CDI, sink refilled to required concentration to sanitize equipment . 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

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cream cheese prepared recently and cooling at 47 degrees F at 10:38am. At 11:24 cream cheese cooled to 46 degrees F in deep covered container. Cooling calculation indicated method not effective to reach cooling parameters. CDI, cream cheese transferred to shallow uncovered sheet pan to rapidly cool. Repeat. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed degreaser and cleaners hanging from prep table in kitchen. CDI, cleaners relocated for proper storage.

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 cream cheese prepared recently and cooling at 47 degrees F at 10:38am. At 11:24 cream cheese cooled to 46 degrees F in deep covered container. Cooling calculation indicated method not effective to reach cooling parameters. CDI, cream cheese transferred to shallow uncovered sheet pan to rapidly cool. Repeat. 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 .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed 2 food thermometers not turning on and the 3rd not displaying accurate temperature readings when tested. CDI, corrected and provided working accurate thermometer during inspection. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloth on counter and inside refrigerator on rack.

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. Observed box of single service articles stored on ground.

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 some debris accumulating in hard to reach areas on floor behind bagel cooking equipment.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee use same gloves to handle clean equipment and food preparation after relocating trash container. CDI, employee removed gloves and washed hands.

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 cream cheese cooling in deep covered containers in walk in cooler. Cooling temp 1 of cream cheese was 53 degrees F at 11:49 and dropped to 51 degrees F at 12:16. Cooling parameters indicated method not effective to rapidly cool and cream cheese relocated to shallow uncovered sheet pan. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed no consumer advisory for lox on menu or to go menu for cold smoked lox. Vr required. Improvement made since last inspection so points not escalated today.

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 cream cheese cooling in deep covered containers in walk in cooler. Cooling temp 1 of cream cheese was 53 degrees F at 11:49 and dropped to 51 degrees F at 12:16. Cooling parameters indicated method not effective to rapidly cool and cream cheese relocated to shallow uncovered sheet pan. 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 a container of flour not labeled.

6-202.13 Properly locate mechanical insect control devices. Observed insect control device zapper stored next to clean single-service boxes.

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 spoons used to mix beverages stored in water at 107 degrees F.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed that the standing reach in cooler near the register is not ANSI certified. The unit is for residential use. Facility must replace the equipment with an ANSI certified refrigeration unit.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice in hand sink. CDI- PIC reminded employees that hand sink is for hand washing only. **REPEAT** 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the back hand sink. CDI- PIC replaced paper towels.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed encrusted food debris on the deli slicer. PIC stated it was stored as clean. CDI- PIC took the deli slicer to be washed/rinsed/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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple cream cheeses on the bagel prep line that were holding above 41F. Observed containers of lox and lox boxes at a customer grab and go that were above 41F. See temperature chart. CDI- PIC voluntarily discarded the items that were out of temperature as they had been in the unit overnight and PIC was unsure of when they reached over 41F. **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 mozzarella, pepper jack, canned pimentos, commercial shredded chicken, commercial marinara sauce, and smoked salmon in the walk in cooler without date marks. CDI- Items from yesterday were date marked, all other items were discarded. **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 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed no disclosure on consumer advisory for lox and lox boxes. EHS advised adding the statement “contains raw fish” above the reminder statement on the labels. 10 day VR Required.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed oven cleaner stored with spices at bagel prep table. CDI- PIC relocated the oven cleaner.

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 flour, seeds, and spices in unlabeled secondary containers. CDI- PIC labeled items. 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 containers of lox and lox boxes with labels missing net weight of ingredients and the facility address. PIC stated that this can be updated automatically through their labeling system.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several plastic pans and metal bowls that were stacked wet in clean dish storage. CDI- PIC placed items in dish pit to be washed/rinsed/sanitized.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed that the standing reach in cooler near the register is not ANSI certified. The unit is for residential use. Facility must replace the equipment with an ANSI certified refrigeration unit.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed tools and speakers stored with single service items and food in back prep area. **REPEAT**

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed drink dumped in hand sink. CDI process stopped. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs. CDI signs provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed oat milk and half and half at front drink station area above 41F. CDI items dumped and facility will implement TPHC for milks. Observed portioned cups of cream cheese sitting on ledge at prep top holding at 42-46F. CDI products discarded. Observed lox box salmon that was at front display case at 50F. CDI item moved to walk in to cool. Observed veggie broth that was used this morning sitting on back bagel shelf at 68F from this morning. CDI item discarded. 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 whole milk, half and half, skim milk, pizza sauce, pumpkin puree, mozzarella cheese, ricotta cheese, and pepperoni not dated with prep date. CDI items dated or discarded. 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 .

3-501.15 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 plastic container of cream cheese in walk in cooler that was covered and stacked while cooling. CDI items uncovered separated and placed in ice bath to accelerate cooing process. 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 .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed wet cloth used for coffee area that was stored on countertop. CDI provided sanitizer bucket. 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 sanitizer bucket at 50ppm. Observed facility using hot water instead of warm water to make sanitizer solution. CDI product dump and refilled to 200ppm.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks and speakers stored with utensils and food in back wash and prep area. CDI items relocated.