WILLOW WOOD COFFEE

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 0ppm chlorine sanitizer in the dish machine. Observed a soiled egg cooker with visible food debris stored as clean. CDI - Machine was primed to the appropriate concentration. Egg cooker was brought to the 3-compartment sink to wash.

REPEAT 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 open packages of pre-cooked sausage without date marks. CDI - Owner date marked for the day they were prepared. Points reduced due to improvements on date marking.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed owner preparing food while wearing a watch.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “household use only” egg cooker. No points taken due to the removal of all other house-hold equipment.

REPEAT 5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent, smooth and durable material such as concrete or asphalt. Observed all trash bins stored on a gravel lot behind the building.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par cooked eggs that are reheated in the microwave. CDI - Owner will cook these items to order until he can receive pasteurized eggs.

REPEAT 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). 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) Observed Canadian bacon and pasta salad with a date sticker older than 7 days. Observed no date mark on chopped sausage. CDI - Canadian bacon and pasta salad were voluntarily discarded. Sausage was dated for the date the package was opened.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed paper towels stored inside a container of arugula.

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 a pack of coffee cup holders stored on the floor of the coffee prep area.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “household use only” griddle and blender.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed expired chlorine test strips. CDI - Owner ordered new test strips during inspection and provided proof of purchase.

REPEAT 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 heavy food debris in the bottom of the toaster oven and sides of the sandwich press.

REPEAT 5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the restrooms.

REPEAT 5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent, smooth and durable material such as concrete or asphalt. Observed all trash bins stored on a gravel lot behind the building. No points taken due to permitting.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee was certified at the beginning of inspection.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice inside of the front kitchen hand sink. CDI - Ice was removed.

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). 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) Observed missing date marks for fried eggs and egg bites. Observed chicken salad with a date marks from 8/2/25. CDI - Chicken salad was voluntarily discarded. Eggs were labeled for the date they were cooked.

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed missing asterisk for Egg Benedict. CDI - Asterisk was added to the board menu.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food while wearing a bracelet and no hair restraint.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “household use only” griddle.

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 heavy food debris in the bottom of the toaster oven and sides of the sandwich press.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the restroom.

5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent, smooth and durable material such as concrete or asphalt. Observed all trash bins stored on a gravel lot behind the building.

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. Observation: EHS observed that a food employees was eating a muffin on the prep counter in the kitchen. CDI: PIC removed the muffin and EHS provided education on proper eating requirements. EHS observed employee beverages on the prep surface. CDI: PIC moved the drinks to a designated area.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observation: EHS observed low QUAT sanitizer in the 3-compartment sink at 20ppm. EHS advised PIC to make contact with chemical supply company to make repair. EHS advised PIC to hand make sanitizer until the dispenser could be fixed. 3-DAY VERIFICATION REQUIRED. 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observation: EHS observed black beans being hot held at 116F in the hot holding drawer. PIC stated that black beans were placed in the holding unit between 8-8:30AM. CDI: PIC reheated the beans in the microwave to 165F and turned up the temperature on the hot holding drawer.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observation: EHS observed eggs (jammy eggs) on the menu that could potentially be undercooked that were not marked with the asterisks. Menu did include a consumer advisory and a disclosure. CDI: PIC added the asterisks to the menu items with potentially undercooked eggs.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observation: EHS observed employee personal items on prep surfaces in the coffee bar area. CDI: EHS advised PIC on having a designated area for employee items.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf Observed chemical spray bottle and orange hand towels stored in hand sink. CDI: Items removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed avocado being held above 41F in flip-top portion of make table. Product cut, plastic wrapped, and overstacked. CDI: Education provided.

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 beverage on top of prep table during inspection. CDI: Beverage moved to approved location. REPEAT VIOLATION.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P Observed food employee don gloves and begin to prepare sandwiches without washing hands. CDI: Education provided.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front hand sink. CDI: PIC provided paper towels. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at front hand sink. CDI: PIC provided soap.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer at dish machine- 25ppm. CDI: PIC provided new sanitizer and primed- 150ppm.

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 breakfast wraps cooling too slowly to meet cooling parameters in 2-door cooler. See temp chart and violation #33 for details. CDI: Education provided and PIC moved product to freezer for rapid cooling (<41F).

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed butane lighter stored on prep counter with coffee toppings. CDI: Education provided and PIC relocated to approved location.

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 breakfast wraps cooling on bottom shelf of 2-door cooler covered in plastic wrap. CDI: Education provided and PIC moved product to freezer for rapid cooling (<41F).

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees working without proper hair restraints upon arrival for inspection. CDI: Food employees donned hair restraints. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee jewelry stored on top of microwave in prep area. CDI: Education provided.

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 on top of prep table during inspection. CDI- drink moved. EHS discussed drink storage.

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 a couple of bags of deli meat with no pull date from freezer. Procedure is to thaw frozen deli meat, put pull date on product once pulled from freezer. CDI- products labeled during inspection. 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 . 3-501.18 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 ham marked 6/21 to 6/27, had exceeded 7 day limit. PIC stated he believes this label is incorrect, will discuss date marking procedures with staff. CDI- product 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed avocados being sliced and prepared with sticker still attached to skin, has not been properly washed.

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 cleaning needed on gasket on front reach in unit where milk is stored.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed eggs stored over RTE eggs in the stand up unit. CDI-PIC moved the raw eggs to a different area. No points taken today, first violation. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed arugula stored on top of food inthe prep unit, (in a plastic container) sitting at 56F. CDI-EHS explained all food need to be able to reach the cold air and generally there are issues with storing food on top of other food. PIC voluntarily discarded. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed a low temp dish machine with no CL test strips. VR REQUIRED 2/6/2023

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 facility with no CFPM certificate, EHS spoke with PIC Rich about requirement, new permit has 210 days from issuance of permit to obtain servsafe certificate.

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 at 0ppm chlorine when tested from the dish machine. EHS found that sanitizer bottle was low/almost empty and color was not a strong yellow color when compared to a new bottle, appeared to of dissipated over time. CDI- bottle changed, new sanitizer primed, machine at 50-100ppm chlorine after new bottle was attached.

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 a few incorrect labels for deli meats in prep cooler. EHS observed ham marked 9/12, turkey marked 9/10. EHS discussed process with PIC Rich, stated that deli meats are removed from freezer and dated with pull date. PIC found that these pans labels had not been changed from previous batches, labels were incorrect. PIC Rich stated both batches of ham and turkey were pulled from freezer yesterday. CDI- products properly dated during inspection. EHS discussed date marking requirements with PIC.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing wrist jewelry while preparing food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraint for employee preparing food 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: http://meck.co/FoodSafety Facility must maintain written procedures for V&D events. CDI provided information to PIC.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shell eggs and raw bacon stored above ready-to-eat foods in upright cooler. CDI by rearranging storage order. ** Establishment was observed to have raw bacon and is cooking it in the convection oven. Permit Holder is responsible for ensuring that cooking raw proteins in the facility meets fire and mechanical code. Contact Mecklenburg County CIRC at 980-314-2633. Cooking of raw bacon should be discontinued until approved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 whole milk in carafe > 41F. CDI by discard. Provided information for TPHC to PIC.