MEAN MUG COFFEE COMPANY

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 one gallon of open skim milk at register area lowboy beneath coffee machine without date mark which PIC states was opened last evening. CDI- PIC dates milk. (-0)

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 unwrapped, single-use cups inside a register area storage cabinet without protection from contamination. CDI- PIC voluntarily disposed of single use cups. (-0.5)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the only cutting board onsite with deep scoring on both sides, no longer cleanable. Replace at earliest opportunity. (-0.5)

REPEAT. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine >200ppm in 3 comp sink. CDI- Chlorine diluted to 50PPM, EHS demonstrates process and highlights to PIC that one capful per half basin is all that is needed. (-1.5)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed deteriorated cabinet with wood susceptible to entry of moisture at front area, near milk lowboy. Repair cabinet so it is smooth and cleanable. (-0)

REPEAT. 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed abridged version of employee health poster without signatures of employees. CDI- EHS provided forms and instructed PIC to have staff sign and retain copies onsite. (-1) Form here: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine >200ppm in 3 comp sink. CDI- PIC dilutes to 150ppm. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in lowboy between 43F-50F. CDI- PIC voluntarily disposes of all TCS foods stored in unit overnight. Alternate lowboy to be used while awaiting repairs. (-1.5)

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed single service cup inside sugar container. CDI- PIC removes cup and replaces with handled scoop. (-0)

4-501.11 Maintain equipment in good repair. Observed lowboy storing TCS foods with ambient temperature of 51F. CDI- PIC to store TCS foods in other cooler and calls in work order. (-0)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed employee health poster posted but no written employee health policy and poster did not include reporting or excluding information. CDI, updated employee health policy emailed to operator . For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 beverage stirrer stored in-between uses sin water at 73 degrees F. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed cup used as scoop in container of sugar. Use proper utensil with handle

4-502.13 Single-use and single-service articles cannot be reused. Observed single-use milk cartons being reused to store beverage syrup on dry storage rack.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - observed employee turn faucet off with hands after handwashing before handling clean single-service articles. CDI, employee rehashed and used barrier to turn faucet off.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed funnel stored in front of handwashing sink. CDI, funnel removed to provide access to hw sink. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.

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 open package of ham and turkey not date marked in 2 door low reach in refrigerator. CDI, items 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 .

3-304.12 (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 spoon in-between uses stored in water at 78 degrees F. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed cup used as scoop in container of sugar. Use proper utensil with handle

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soil and debris build up inside ice machine. CDI-PIC is aware and will schedule cleaning to be completed.

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 total of eight secondary food bottles and containers throughout food establishment without labels. CDI-PIC placed labels on all items.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed four soiled wet nesting wipe cloths throughout food establishment not stored in sanitizing bucket. CDI-PIC placed cloths in dirty waste bin

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed food establishment without test strips for bleach or quaternary sanitizer. 3-comp-sink uses bleach and other surface are sanitized with quaternary. CDI-PIC was given one container of strips for each sanitizer and PIC has ordered more.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at coffee bar hand sink. CDI - PIC replaced paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed food in low reach in unit above 41 F. See temp chart. CDI - PIC voluntarily discarded food. Ambient temperature was 52 F. PIC will use reach in cooler until low reach in unit is repaired. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed open packages of mozzarella cheese and ham without date marks. CDI - PIC voluntarily discarded food. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips for quat sanitizer. CDI - EHS provided PIC with test strips until more can be ordered.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed food employee not familiar with the reportable illnesses and symptoms. CDI - EHS provided training documentation for employees to review and sign. Food employees should receive training on the reportable illnesses and symptoms even if they go through a Certified Food Protection Manager course since they may start work before taking the course. For more information on employee health policy, please visit: http://meck.co/FoodSafety

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 CFPM during today’s inspection.

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 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 no date marking on opened package of commericial cooked turkey sausage. Product first used 7/21/22. CDI - Item date marked. 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 sliced turkey, smoked ham, sliced tomatoes cut lettuce past 7 day requirement (7/15-7/21). CDI - EHS educated and all products voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed unidentifiable bottle of blue-dyed powder. Employee present confirmed it is urn & brewer cleaner. CDI - Product labeled.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed reach-in unit gasket splitting. Repairs needed.***No escalation in points due to different item observed.

5-205.15 Maintain a plumbing system in good repair. Observed leak under 3-compartment sink washing plumbing. Repairs needed.

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored with and above retail foods inside upright reach-in unit. CDI - Food removed to designated area.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed PIC handle payment at register, wash hands, re-contaminate on faucet handles and proceed to prepare food. CDI - EHS educated on proper hand washing and PIC re-washed hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap available at hand sink. CDI - PIC provided soap.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf. Observed no thin-probe thermometer during today’s inspection. PIC stated that a device has been ordered and provided receipt of purchase. ETA of thermometer is scheduled for later in the day. 10-day VR REQUIRED.

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 2x unlabeled squeeze bottles inside reach-in unit.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2x employees with out hair restraints.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2x damp wiping cloths at coffee syrup pump prep table.

4-501.11 Maintain equipment in good repair. Observed non-functional soap pump at hand sink. Repairs needed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strip for sanitizer solution. PIC stated that the facility is currently waiting on order for quat tablets and that they are currently using chlorine solution. EHS observed Cl sanitizer at 100 ppm. 10-day VR REQUIRED.