NIGHT SWIM COFFEE OAKHURST

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. EHS observed food employee utilizing hand sink to rinse off in use utensil during service. EHS intervened and provided education. CDI - Food employee stopped utilizing hand sink and placed utensil at three compartment sink to be washed, rinsed, and sanitized. (0)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed dish machine unable to properly dispense sanitizer after full cycle. EHS observed sanitizer container empty. CDI - PIC changed to new sanitizer and EHS observed dish unit dispensing at correct concentration after full cycle. (0) 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 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 vegetable quiche in make unit reach in held beyond 7 days. EHS provided education. CDI - PIC voluntarily discarded quiche. (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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty for first hour of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 drinking in the front prep area. CDI EHS educated employee and she washed her hands.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee touch her hair and her cell phone without washing her hands. CDI EHS educated employee and she washed her hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed kitchen employee change gloves without washing her hands. CDI EHS educated employee and she washed her hands.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on the shield inside of the ice machine.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 2 sanitizer spray bottles on prep table with soda machine and scooper fore ice. CDI PIC moved sanitizer spray bottles.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food without a head covering on.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean pot, trays and utensils stored on top of the oven and on the top shelf unprotected. CDI PIC provided protection for clean pots, trays and utensils.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut tomato, and 2 containers of sliced cheese above 41F. According to PIC the containers of sliced cheese sat out for an extended period of time while employees were restocking. Cut tomato was on sheet pan above metal pans in unit. CDI: Cheese was placed in freezer to cool, tomato was voluntarily 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 .

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 dust build up on walls and ceiling vents in kitchen area. Clean as needed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed scrubby brush being stored in front hand sink. CDI: Brush was removed.

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 almond milk with an open date of 6/19 and egg patties with prep date of 6/16. CDI: Items were voluntarily 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 .

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. Observed facility holding almond milk, oat milk and whole milk on TPHC without procedures. CDI: Procedures were completed during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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. Observed whole milk being on TPHC according to PIC without a start/discard time label. CDI: Time was added to milk.

REPEAT 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 avocado blt, focaccia and avocado toast can be served with a poached egg. Items do not have an asterisk or other disclosure on menu. VERIFICATION REQUIRED.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed quiche thawing at room temperature. CDI: Quiche was placed in refrigeration.

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 being stored on shelving with cans for facility use. CDI: Can was voluntarily discarded.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf observed PIC unable to demonstrate sufficient knowledge of critical temperatures required to keep food safe including but not limited to hot holding, reheat times and temperatures, and cooling times and temperatures. Overall staff general knowledge was good so no points CDI EHS COACHED PIC A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer and blades stored as clean with slight debris. Overall utensils clean to sight and touch. No points CDI removed to re clean 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P observed partially cooked bacon cold held in bottom of main prep unit. CDI discard since cannot be cooked in this location with current equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed cold held TCS foods at 43 in top of prep and a caramel sauce with cooked butter and cream held at room temperature. CDI discarded. PIC ADVISED TO USE TPHC AND OR PROVIDE PRODUCTION ASSESSMENT AS NON TCS 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 .

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 facility prepares soft poached eggs when ordered on conduction burner where only steam is produced. Menu has reminder but the egg is not disclosed as undercooked. Vr for corrected menu

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P observed sanitizer test strip color to be slightly darker than 400 ppm for qac. Vr for recalibration

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf observed no cooling today however extensive conversation with pic revealed large batches of tomato soup and grits are made once a month. PIC INSTRUCTED TO RATE TRIAL THE NEXT COOLING BATCH. ALSO HAVE MTG SCHEDULED WITH OWNERSHIP NEXT WEEK TO DISCUSS OPTIONS. No points taken because no cooling was observed

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust accumulation on both ceiling vents.

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 two (2) undated TCS food items in Prep Table RIC 2 (opened heavy cream and opened oat milk) without date marks. PIC confirmed that oat milk was opened on the day of inspection and that heavy cream was opened on date of use for baking recipe (10/24). CDI - Items were date marked accordingly. 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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed two (2) TCS food containers (oat milk in prep unit underside marked 10/20 and lettuce in 3 door RIC marked 10/19) with date marks past 7 days of holding. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed four (4) sealed canisters of butane fuel stored above rolling flour bin. CDI - EHS butane cans to lower storage elevations.

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 three (3) items in prep unit (tofu and slaw) with lids affixed 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed Prep Top Unit with fluctuating temperatures throughout course of inspection (41F to 47F) Observed multiple items in unit cooling from preparation or rotation at insufficient rates (six (6) containers of pasteurized eggs, one container of sliced turkey). Multiple items in unit that had not been exposed or moved (two containers of overnight oats, two containers of sausage, quiche, etc.) were observed at 41F and below. Items that had been prepared less than four hours prior (coleslaw, harissa sauce, tofu, etc.) were rotated to effectively calibrated cold holding. Out of temperature cooling items (egg patties, sliced turkey) were voluntarily disposed of. EHS advised and oversaw rotation of TCS food to separate units. EHS provided cooling charts for cooked and ambient temperature food. A verification of unit capacity for cooling and cold holding will occur no later than 11/06/2023 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door propped open by door stop throughout the entirety of the inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee engaged in comprehensive food prep (preparing flatbreads) with no effective hair restraint. REPEAT. Note: No escalation in point deduction; observed only one employee engaged in food prep without hair restraint. Employees that do not directly handle food (I.E. baristas, beverage employees, and cashiers) do not require effective hair restraints, so long as they do not handle food (I.E. bagging/reheating pastries, cutting bread, etc.)

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep unit and 3 door RIC with stickers on. Per conversation with PIC avocados, these avocados have been washed. Thoroughly clean avocados (remove stickers and sticker residue) before cutting. REPEAT.

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. Observed two (2) single service articles on kitchen shelving (to go lids, to go bowls) with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

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 minor soil on non food contact surfaces of deli slicer. Observed label residue on exterior of two (2) recently washed and sanitized bottles stored as clean. Clean non food contact surfaces of equipment and protect such that crumbs and residue cannot contaminate it between uses. Clean bottles such that label residue is removed.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacle in gender neutral restrooms.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed half and half and oat milk in reach in cooler above 41F. CDI: PIC voluntarily discarded 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees without hair restraints.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep unit for use with stickers on. According to PIC avocados are not washed before use.

4-501.15 Operate a warewashing machine in accordance with the data plate. Observed facility using dish machine as an air drying rack. According to PIC dish machine is not being used due to low sanitizer concentration. Facility is manually washing items in 3 compartment sink. Repair

Repeat: 94-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed sanitizer concentration at 0ppm. PIC called in technician for service. Verification required.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test quit for dish machine. Verification required.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed sanitizer concentration at 0 ppm. Verification required.

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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed container of salad mix with date mark of 5/26. CDI, item discarded by PIC.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety OBSERVED FACILITY NOT IN COMPLIANCE WITH NEW RULE. NO POINTS. POINTS NEXT INSPECTION

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 COOKED BELL PEPPERS COOLING AT 110 F ON COUNTER. STILL 110FAFTER 15 MINUTES IN ICE BATH. CDI REMOVED IMMEDIATELY TO FREEZER

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf observed no footnote for undercooked eggs

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed unlabeled spray bottle of cleaning solution. CDI labeled

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 FACILITY COOLING BELL PEPPERS AT ROOM TEMPERATURE CDI SEE 20 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf OBSERVED FACILITY PRIMARY COOLING WITH NO APPROVED COOLING EQUIPMENT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.observed damp wiping cloths on counter

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed pic unable to locate test strips for dish machine. CDI tech present,provided

6-303.11 Intensity - Lighting observed staff working in dark kitchen. Lightning cut off for speaker work. Turned back on. Must remain on while staff working in kitchen