KUDZU BAKERY & MARKET

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf -Observed dented can stored among cans intended for customer use. Ensure dented cans are stored in separate area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -Observed food employee not wearing head covering to restrain hair. Ensure all food employees are wearing hair coverings during food handling/prep.

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 food residue on floor of WIC, underneath shelves. Increase frequency of cleaning.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed boxes of food stored on the floor in the walk-in freezer. Raise all food off the floor.

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 opened container of milk and heavy cream without date mark, after being opened and held over 24 hours. -CDI- PIC verified open date of both items and properly added date mark. Ensure all TCS foods are labeled with a date mark upon opening the original packaging. 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 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. -Observed multiple baking dishes wet stacked. Ensure dishes are fully air dried before stacking.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF observed PIC failed to demonstrate sufficient knowledge of foodborne illnesses. CDI coached handouts given. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf observed PIC unable to provide written procedures for handling a Comus fecal events. CDI coached handouts given. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Observe multiple employee beverages stored on food contact surfaces CDI remove

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P- Observed employees not wash hands before putting gloves on in the main prep area. -CDI- EHS directed employee to wash hands, employee voluntarily washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed employee cleaning and sanitizing prep top area with bare hands and directly move to transferring butter without a hand wash in between. -CDI- EHS directed employee to wash hands, employee voluntarily washed hands.

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf- Observed employee bare hands contacting crab cakes to be sold uncooked along with celery in prep area. -CDI- EHS coached PIC on better procedure not to BHC RTE food or food not in RTE form.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed multiple dishes, pans, and pie pans being stored as clean with the presence of food debris and residue. -CDI- PIC moved contaminated equipment to be W/R/S. 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 walk-in display cooler filled with multiple TCS dips and sandwiches above 41F. It was determined by EHS and PIC that the walk-in display cooler was had an ambient temperature of 53F. -CDI- All TCS foods in the display WIC were voluntarily discarded by the PIC. 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 (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 multiple TCS foods being date marked inadvertently for 8 days rather than 7. Multiple foods were marked for make date, and others for discard date. EHS recommends streamlining date marking system and procedures. -CDI- Date marking was changed to properly reflect proper 7 days date marking. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed that facility did not possess a thin probe thermometer present in facility. -10 DAY VR-

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 oil in squirt bottle of prep top without any label. 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 in correctly labeled food being sold for customer self service. Food lacked sections 3-4 of this code section. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf- Observed customer self service food lacking listed allergens on its packaging. Labels must be corrected and will be evaluated. -10-DAY VR-

6-202.13 Properly locate mechanical insect control devices. Observed mechanical pest controlled placed over ware washing area as well as upon shelving that had commercial sauces underneath. -CDI- PIC removed mechanical insect control devices. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies present within prep area and small fruit flies present in pastry holding case. Keep facilities free of all pests.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed coco stored on the floor in round cylinder barrels.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wiping cloths being stored as on prep surfaces and not in sanitizer. -CDI- Wiping cloths were removed from prep surfaces.

4-501.11 Maintain equipment in good repair. Observed display walk-in cooler with an ambient air temperature of 53F. EHS directed PIC to discard TCS food in display WIC and seek repair on WIC.