WATERBEAN COFFEE

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a CFPM. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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) Commericial sausage recorded past 7 days. CDI - Discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-202.12/3-302.14 Food may not contain unapproved food additives or additives exceeding levels generally recognized as safe (GRAS) as specified in 21 CFR 181-186. -P Facility has taro they are putting in drinks. Tarot is not on GRAS list. CDI - Bag discarded and will discontinue from use.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees not wearing a hair restraint. REPEAT.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Wall behind coffee bar is not smoothly and easily cleanable. Made of a wood material.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a CFPM. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser not dispensing paper towels. CDI - Paper towel placed on top of dispenser.

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to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Ham recorded out of date, Past 7 days. CDI - 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees not wearing a hair restraint when prepping food.

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. Interior of microwave and bottom of reach in cooler in need of cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a CFPM. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw shell eggs stored above 41F. CDI - Discarded. Products overstacked. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No thin probe thermometer on site. VR.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on site. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer in bucket recorded at 0ppm. CDI - Exchanged for new bucket.

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. Ceiling vent dusty. Clean

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. NO CFPM ON SITE. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at back handsink. CDI - Soap provided. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer recorded at <50ppm bleach. PIC stated they fill bucket with Quat and then squirt bleach into bucket. Do not mix sanitizer. Showed PIC how to use Quat dispenser. CDI. 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 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine had severe black build up on interior. Clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple TCS foods in flip top cooler recorded above 41F (see chart). CDI - All products discarded. Facility will call for repair and cease use of cooler until repaired. VR. 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 Spray soap not labeled. CDI - Labeled

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on site. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at back handsink. CDI - Provided. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Handsink was not accessible as there was a box in sink, CDI - Box removed. Do not store anything in handsinks. Handsinks are for handwashing only. 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 Waterbean sauce dated for 11/24. Date was probably incorrect but PIC did not know correct date. CDI- Discarded. Also saw another waterbean sauce dated 1/5 made in main bakery. Today is last day. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee making sandwiches with no hair net. Wear a hair net or hat

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Pitcher in front handsink, CDI - Removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf No soap in back handsink, CDI - Provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some food items overstacked in flip top cooler. CDI - Discarded. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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. Back wall where syrups and juices are located are sticky and in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a CFPM. REPEAT For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

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 Employee health policy not present at facility. No written copy and no knowledge of symptoms/illnesses. CDI - Emailed and provided. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ham, cheese, lettuce and milk recorded above 41F. CDI- Discarded, overstacked. Do not overstack. For more information, please visit: http://meck.co/FoodSafety 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 .

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf No thermometer for dish machine present. Obtain. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety PIC not a CFPM.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Employees are unaware of symptoms and illnesses for employee health policy. CDI- Provided and educated on.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee prepping sandwich without a hair restraint.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf No high temp. Thermometer for dish machine. VR. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No Quat sanitizer test strips. Obtain.

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. Ceiling a/c vent dusty and in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety PIC is not a CFPM

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at back handsink, CDI- Soap provided.

4-501.11 Maintain equipment in good repair. Gasket damaged in reach in cooler.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf No thermometer on site. VR.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. No written procedures on site. CDI- Provided.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels in restroom. CDI- provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Turkey and milk recorded above 41F. CDI- Milk placed on TPHC, turkey discarded.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf No hot water thermometer on site. VR.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Minor fruit flies by syrups, clean walls.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site. Facility has been permitted for less than 240 days. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed overall lack of control of kitchen through discussion and observation of holding temperatures, lack of temperature taking, improper use of handsinks, and lack of labeling on items. CDI: EHS educated staff on necessary routines required for facility compliance.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Through discussion staff are familiar that facility has a policy but could not name any symptoms or illnesses or find the handout for the policy. CDI: Employee health policy provided today.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee obtain water for a customer from the handwashing sink tap. CDI: Education given to employee.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top cooler and reach in cooler at the front holding items above 41F. CDI: All TCS items voluntarily discarded.

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 half and half in the prep cooler with no date mark held from yesterday. Observed gallons of milk and specialty milk in espresso reach in with no dates. CDI: Through discussion with employees it is unclear about the usage rate of the product. Ensure that any open items, including milk that is held overnight is properly date marked. Milk was used during inspection today. Facility needs a clear procedure that staff know regarding what to do with items held over 24 hours in the front of the facility.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed 2 coolers not maintaining temperature, causing there to be not enough capacity for full operation and maintaining of back stock items. VERIFICATION REQUIRED

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed no labels on grab and go desserts and pastries in cooler. VERIFICATION REQUIRED

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

4-501.11 Maintain equipment in good repair. Observed ambient air temperature of reach in milk cooler was 50F. Read out on external thermometer was 44F.