NIGHT SWIM COFFEE / ROASTERY

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. EHS observed no CFPM present during inspection. -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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. EHS observed a large amount of single use cups stored outside of their original packaging without any additional means to protect the items. -0-

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. EHS observed facility dumpster did not have a drain plug. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee belongings being stored on prep counter. CDI- Item was removed and placed in a designated area. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee making handling food without the use of a hair restraint. -0.5- **REPEAT**

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 multiple employee beverages on the prep counter behind coffee line. CDI- Drinks were relocated to an approved location. **REPEAT** -1-

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a household gnat trap in pastry case during inspection. EHS advised PIC that they should not use products mentioned for household use only in the facility. CDI- PIC removed the gnat trap from the pastry case.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee making handling food without the use of a hair restraint. CDI- Employee restrained their hair.

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 multiple employee beverages on the prep counter behind coffee line. CDI- Drinks were relocated to an approved location.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine sanitizer concentration at 0 ppm. **3DAY VERIFICATION REQUIRED** **FACILITY TO USE 3-COMPARTMENT SINK WITH QUATERNARY SANITIZER.** -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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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, oat milk, and almond milk being held on the counter out of temperature control with no time stamps. -CDI- EHS educated PIC on ensuring that items have a time stamp or are kept in cold holding and PIC placed time stamp on items. **REPEAT** -3-

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 lids and napkins stored on floor in dry storage area. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at time of inspection. -0- 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 PIC wash hands and not use a barrier to turn off the faucet thus recontaminating hands. -CDI- EHS educated PIC on using a barrier to turn off faucet and PIC rewashed hands. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food employee use hand sink to dump water. -CDI- EHS educated food employee on proper use of handwashing sink. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 no date mark on 2 half and half milks in lowboy. Observed housemade pumpkin spice containing pumpkin puree and oat milk date marked 9/10 (discard 9/16), cream cheese date marked 9/3 (discard 9/9) an chive cream cheese date marked 8/24 (discard 8/30). -CDI- EHS educated PIC on items that required a date mark and PIC discarded of items past date and properly date marked milks. -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 .

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, oat milk, almond milk and pumpkin puree being held on the counter out of temperature control with no time stamps. -CDI- EHS educated PIC on ensuring that items have a time stamp or are kept in cold holding and PIC placed time stamp on items. -1.5-

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./6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink with no lid or straw in food area. -CDI- EHS educated food employee on ensuring that drink cups had lid and straw. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the dish machine reading 0ppm chlorine sanitizer due to the bottle being empty. CDI - A new bottle of chlorine was installed. REHS educated employee on how to prime the sanitizer.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. No employee present had a hair restraint.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster doors left open during inspection.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Establishment could not provide written vomit and diarrheal clean-up procedures. CDI - EHS provided establishment with proper documents.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed oat milk on the countertop at 68F. CDI - oat Milk voluntarily discarded, employee educated on cold-holding.

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 lids stored on the floor inside the kitchen.

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 clothes, phone, and ear phones stored on prep areas.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine low temp sanitizer not registering on chlorine test strip (0ppm). Chemicals not feeding through because sanitizer was low. PIC contacted Carolina Chemical to replenish sanitizer. Until chlorine sanitizer is restocked, EHS instructed facility will use only the 3 compartment sink for wash, rinse and sanitizing with QAC (reading at 200ppm). 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

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a cleaner stored on a preparation table. Observed a bottle of sanitizer stored above clean utensils. CDI, chemicals moved to approved storage area below other items.

4-502.11(A) Maintain utensils in good repair. Observed a metal painted fruit juicer with chipping paint. Replace the damaged utensil.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no chlorine or quat sanitizer test strips available for the dish washing area. Verification required, Establishment must purchase both test strips by 1/7/23

5-501.17 Provide a covered waste bin in both restrooms. Observed no covered waste bin for used feminine products in the restrooms.

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 observed PIC, Cailyn failure to demonstrate sufficient knowledge of employee health. CDI coached

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 not in compliance yet CDI handout given

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 dishwasher not sanitizing, 0ppm chlorine. CDI EHS coached PIC on priming dishwasher. Retested at 100 ppm

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed no test strips for qac sanitizer. VR