SUMMIT COFFEE SOUTHPARK

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 overnight oats in grab n go void of name and location of business during inspection. Observed yogurt parfaits in grab n go void of any label identifying any of the aforementioned information. Addition of such information necessary. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees preparing customer foods and beverages without proper hair restraints during inspection. Ensure all employees don appropriate hair restraints while handling customer foods and beverages. Repeat. 1 pt.

3-302.15 Wash fruits and vegetables prior to use. Observed avocado in use while still donning produce sticker during inspection. Ensure all produce is properly washed prior to use for customer consumption. 0 pts.

4-501.11 Maintain equipment in good repair. Observed ambient in dairy lowboy holding above 41F during inspection. See temperature chart. All TCS items in unit observed to be 41F or below. All items moved to working coolers. Repair of unit necessary. 0.5 pts.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips on site for three compartment sink expired and heavily discolored. Replacement with test strips able to accurately measure sanitizer concentrations necessary. 10 day VR required. 0.5 pts.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee pick up utensil off of floor then proceed to handle utensils and serve food to customer without washing hands. CDI: Food employee washed hands.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottles containing cleaner without label. CDI: Bottles were labeled.

REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing drinks and handling food items while not wearing hair restraints.

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. Observed facility without a max/min thermometer for dish machine. VERIFICATION REQUIRED.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified.

REPEAT 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 drink stored on prep surfaces and equipment.

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 missing time stickers for coffee creamer. CDI - Coffee creamer was voluntarily discarded.

REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees preparing coffee with no hair restraint.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on prep surfaces and on the side of a dump sink.

REPEAT 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 boxes of single service items and toilet paper stored on the floor.

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a hand sink with a wiping cloth and chemical spray bottle hanging on the side. CDI - Items were removed.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two containers of chemicals stored on a shelf above single-service items. CDI - Items were removed from the shelf.

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 large container of sugar with no label.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on the counter of the coffee bar.

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 boxes of single service items stored on the floor of the storage room.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed soiled spoon being stored in kitchen area handsink. CDI: Spoon was removed.

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 half/half on TPHC in dining room area without written procedures. Verification required within 10 days. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed a bottle of medication being stored on shelving above single service items. CDI: Medication was relocated.

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 debris inside bottom of reach in units. Clean as needed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 employees preparing drinks at front counter without hair restraint. Use hats/hairnets to restrain hair. - 0.5 -

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 No staff member available during the inspection had ANSI accreditation food handling certification for manager.s

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed whole milk and almond milk above temperature threshold of 41F. Recommend buying half gallons of milk or using smaller glass jars to hold items in constant use. Another option would be setting up time as a public health control. No escalation of points due to improvement.

2-101.11 (A) PIC shall be present during all hours of operation. -PF No certified food protection manager present during hours of operation. Person in charge shall be certified by an ANSI accredited or equivalent course on food handling for managers.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed person in charge and another team member was hands and recontaminate their hands but turning the faucets off with their bare hands and then prepare foods. CDI- Both employees rewashed their hands during the inspection.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at either hand washing sink. Hand washing signs were sent via email.

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. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed quiche inside of the walk in cooler only drop a total of 1.7F in 30 minutes. In order for food to meet cooling quiche has to drop a total of 3.6F in 30 minute time frame. CDI- Quiche was vented to allow food to cool down at a faster rate.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed ham and cheese croissants on tabletop at room temperature. Croissants were bought at another food establishment and kept out of temperature over 4 hours. CDI- Croissants were discarded during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream inside of the reach in case at a temperature of 43F. Cream was placed inside of walk in cooler to cool. No escalation of points due to improvement.

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . COoling shall be accomplished in accordance to time and temperature. Observed quiche inside of the walk in cooler, cooling with lid tightly attached. Lid was opened to allow quiche to vent.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety observed PIC failure to demonstrate sufficient knowledge of employee health and food safety. CDI coached, handout given

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 observed no staff present with food safety certificates nor sufficient knowledge of food safety. No points for 210 days from permit issuance

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 see #1. No points here

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed ham and cheese scone stored off temperature control. Pic unaware they are TCS foods. CDI voluntarily discarded ( off temp more than 4 hours ) and observed milk to 47f.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety observed ham and cheese scones/pastries from nearby retail facility Copan with no date mark. CDI voluntarily discarded (see 22)

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf observed facility in Ned of thin diameter thermometer to temp ham and cheese pastries and cream cheese and butter. 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 unlabeled container of sugar.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet wiping clothes on counter and not in sanitizer solution.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in use ladle stored on refrigeration 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 boxes of single service cups stored on floor.