LA MADELEINE CONCOURSE E

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed cup of hand soap at hand sink that was not labeled. -CDI- Cup of soap was labeled. (1 pt)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no signed employee health documents onsite. PIC was very knowledgeable on the big 6 illnesses, symptoms, exclusion, and restriction. -CDI- EHS provided an employee health policy agreement. (0 pts) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser in disrepair. PIC stated that they have placed a work order for the item. (0 pts)

5-205.15 Maintain a plumbing system in good repair. Observed damaged and leaking faucets for the 3 compartment sink as well as the hand sink next to the 3 compartment sink. PIC stated that they have been in disrepair for about a week. Repair damaged faucets. (1 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans with sticker residue contaminating the food contact surfaces of other metal pans. -CDI- PIC placed the necessary containers int he 3 comp sink top be rewashed/ rinsed/ sanitized. Due to severity, points not taken. (0 pts) 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 cut melon, yogurt, pasta salad, and chicken salad all above 41F in the pastry display case while being said to be cold holding. Food employee stated that it had been placed in there at 5am. PIC voluntarily discarded all necessary items. Risk control plan implemented. 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 .

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 fuzzy black build up on wire racks in the WIC. Increase cleaning frequency. (0.5 pts)

5-205.15 Maintain a plumbing system in good repair. Observed prep sink in kitchen unable to be turned off. -CDI- PIC stated that they have a work order placed for the prep sink. (0 pts)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Cart of croissants blocking access to handsink. CDI - Cart moved. Do not block access to sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat dispenser is dispensing sanitizer at 50ppm Quat. Facility called EcoLab for repair and will make manually until repaired. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pasta salad, potato salad, sandwhiches, sliced turkey, and fruit cup in front display/grab and go cooler recorded above 41F. Strongly suspect ambient cooling issues as display foods were cold. CDI - All discarded. Discussed ambient cooling from prep with PIC. 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 .

3-501.15 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 Prepped pizza cooling in reach in cooler with silan wrap over product. CDI - Moved to WIC for proper cooling. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese, pasta, and tomatoes recorded above 41F. CDI - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 fruit cups and salads cooling in reach in cooler with lids on product. CDI - Lids removed, brought to wic uncovered to cool. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced chicken, cheddar cheese, diced tomatoes, penne pasta stored in countertop cooler in front service area > 41F. CDI- per PIC food items were stocked 1 hour prior. Food items will be placed on TPHC control until unit can be repaired and is capable of holding TCS foods at or below 41F. Verification required within 3 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed window cleaner stored in unlabeled spray bottle. CDI by labeling.

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 knives stored in container of water/sanitizer. Knives will be stored in container without water.

4-501.11 Maintain equipment in good repair. Observed 2 door and single door prep coolers out of service. Repair needed. Possible electrical issue.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC did not provide test strips for testing sanitizer. Verification required within 10 days.