WATERBEAN COFFEE QUAIL CORNERS

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all hours of food preparation and service. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand soap at front handsink during inspection. Observed no paper towels at back handsink. CDI - PIC supplied. Repeat. 2 pts.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed no sanitizer in three compartment sink despite PIC stating all dishes are washed in three comp. PIC claimed that customers are served exclusively with single use items, and staff utensils are only washed with soap. REHS did not observe any dishes being cleaned during inspection. CDI - REHS coached PIC on proper cleaning procedures for all service items, as well as sanitizer testing. 0 pts. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of oat milk being stored directly on floor in back prep are during inspection. Ensure all foods items are stored at least 6 inches off the ground at all times. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC wearing hair down with no restraints during inspection. Ensure all food handlers don proper hair restraints at all times. Repeat. 0.5 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all times of food preparation and handling. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage being stored next to and above customer foods and single service items. Ensure employee beverages are stored in a manner that does not promote contamination. 0 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed step stool being stored in front of front handsink during inspection. Observed handsink being used to store chemical bottles. Observed no paper towels at front handsink. CDI - Step stool and chemical bottles moved. Paper towels placed adjacent to handsink. 1 pt.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine dispensing sanitizer at 0ppm chlorine during inspection. Maintenance contacted during inspection. Facility to utilize three compartment sink until machine can be repaired. Facility permitted with less than 50 seats, and may continue to utilize multiuse utensils. 72 hour VR required. 1.5 pts. 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

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed spray container of pesticide for home use being stored in facility. CDI - PIC removed from facility. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing employee food and beverages with their hair down and unrestrained. Ensure all employees don proper hair restraints while preparing customer foods and beverages. 0 pts.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC present during inspection. (1 pt)

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Food employees were not able to list any reportable symptoms related to any food borne illnesses or list any of the food borne illnesses. REPEAT*** (2 pts) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed broken soap dispenser unable to provide soap at the handsink in the kitchen near the kitchen entrance door. Soap must be available for proper handwashing at every hand sink. Fix soap dispenser or provide other soap option. (1 pt)

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed ice scoop handle being stored directly in with the ice. Also observed Sliced tomatoes with slime at the bottom of the pan. -CDI- Food employee voluntarily discarded the tomatoes and removed the ice scoop and discarded the affected ice. (0 pts)

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer solution at 10ppm after several cycles of running the dish machine. The dish machine was primed 3 separate times. There was plenty of sanitizer solution available in the sanitizer container. Service dish machine so that it provides correct concentration of chorine sanitizer. 3 Compartment sink will be used for wash, rinse and sanitize until unit is fixed. VERIFICATION REQUIRED *** (1 pt)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet stacked containers while being stored as clean. Separate the containers to allow proper air drying. Due to severity, no points taken. (0 pts)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety No Certified Food Protection Manager was onsite at time of inspection. A CFPM shall be onsite during all hours of operation. REPEAT.

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: www.mecknc.gov/foodsafety PIC stated employees have not received training on Employee Health Policy. VERIFICATION REQUIRED within 10 days to ensure employees are trained on EHP.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser inoperable at hand sink in back prep area. CDI: PIC placed paper towels at hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a working bottle of water bean sauce on prep counter at 47F. CDI: PIC placed water bean sauce in RIC to rapidly cool.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of multi-use cleaner unlabeled. CDI: PIC labeled bottle. 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 Observed a spray can of raid approved for household use only being stored on storage shelf in back prep area. CDI: PIC voluntarily discarded spray can.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility with no thin probe thermometer. VERIFICATION REQUIRED within 10 days to ensure facility can obtain a thin probe thermometer to measure food temperatures.

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 working bottles of water bean sauce, simple syrup, honey, brown sugar and caramel all missing labels. CDI: PIC labeled 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, drinks and clean equipment without head coverings. Use head coverings to prevent contamination of food, equipment and utensils.

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 a stack of single service to go containers being stored outside of their original packaging right side up on prep counter. CDI: PIC inverted containers to protect against contamination.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on door of prep reach in cooler at coffee station. Replace gaskets.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. EHS observed no certified food protection manager on duty at time of inspection. -1 point For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 serve safe certified food protection manager present during the inspection. Ensure that a serve certified food protection manager having completed an ANSI accredited food protection course is present during all hours of operation. - 1 - REPEAT

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at back of house hand washing sink. CDI - PIC provided soap at time of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheeses, milk, and eggs in upright refrigerator holding above 41F. CDI - unit was adjusted by PIC. Items were cooling by end of inspection. - 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 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 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 assorted milks in front reach in not date marked after opening. Foods shall be date marked day of opening for 7 days including the date food was opened if food is being held 24 hours or more. PIC stated items were opened yesterday. CDI - Items were dated.

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 serve safe certified food protection manager present during the inspection. Ensure that a serve certified food protection manager having completed an ANSI accredited food protection course is present during all hours of operation. No points due to new permit.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed towel stored at the handwashing sink. CDI- REHS removed during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multipurpose cleaner placed inside a secondary container without a label present. CDI- Labeled during the inspection.

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 oil not labeled on the prep station countertop. Once foods are placed in secondary containers, label containers with common name of contents. CDI- Labeled during the inspection.

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 serve safe certified food protection manager present during the inspection. Ensure that a serve certified food protection manager having completed an ANSI accredited food protection course is present during all hours of operation. No points due to new permit.

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 A vomiting and diarrhea cleanup plan shall be present to deal with incidents. CDI- Vomiting and diarrhea cleanup plan was given during the inspection by REHS.

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 unsalted butter at 50F. Discarded during the 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 foods not date marked during the inspection and tcs foods date marked using the expiration date on the wrapper. Foods shall be date marked day of opening for 7 days including the date food was opened if food is being held 24 hours or more. Handout was given by REHS.

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 oil not labeled on the prep station countertop. Once foods are placed in secondary containers, label containers with common name of contents. CDI- Labeled during the inspection.