BOBA CAFE MINT HILL

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during time of the inspection. Store manager who arrived at the end of the inspection stated he also is not a CFPM, and stated that he has not found it to be proctored in Vietnamese which makes it hard to obtain. EHS explained getting any of his English speaking staff ServSafe certified could make the facility in compliance. REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pork, chicken and beef in RI at temperatures above 41F. CDI. PIC voluntarily discarded. Repeat 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 .

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 items in the RI without dates. CDI. PIC voluntarily discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee handling and preparing food items without using a hair restraint. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Also observed employee working in the kitchen while wearing jewelry.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during time of the inspection. Store manager who arrived at the end of the inspection stated he also is not a CFPM, and stated that he has not found it to be proctored in Vietnamese which makes it hard to obtain. EHS explained getting any of his English speaking staff ServSafe certified could make the facility in compliance. REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. OBSERVED CHAIR STORED in front of hand sink. CDI. PIC removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pork and beef in RI at temperatures above 41F. CDI. PIC removed to the freezer and indicated that it was just taken out. Repeat 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee handling and preparing food items without using a hair restraint. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Also observed employee working in the kitchen while wearing jewelry.

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 the interior of the microwave heavily soiled with food debris and exterior of the microwave soiled with food residue. Increase cleaning frequency. REPEAT VIOLATION.

5-501.17 Provide a covered waste bin in female restrooms. Did not observe a covered waste bin in the women's restroom.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone, drinks stored directly on prep table. CDI. PIC removed. Repeat

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during time of the inspection. Store manager who arrived at the end of the inspection stated he also is not a CFPM, and stated that he has not found it to be proctored in Vietnamese which makes it hard to obtain. EHS explained getting any of his English speaking staff ServSafe certified could make the facility in compliance. REPEAT VIOLATION. 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. OBSERVED AN INCOMPLETE employee health policy in the facility during inspection. CDI. PIC was given one and education provided on the changes from the old version. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed milk in the RI upfront at 48F. CDI. PIC indicated that it was opened this morning had been under use all morning. CDI. PIC was educated to keep the milk 41F at all times until dates expires. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of cleaned dishes.

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 the interior of the microwave heavily soiled with food debris and exterior of the microwave soiled with food residue. Increase cleaning frequency. REPEAT VIOLATION.

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 build up on the hood system. Needs to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored directly on prep table. CDI. PIC removed. 6-303.11 Provide required lighting intensity. Observed the lights in the hood system not functioning when turned on. Have the lights checked out to make sure the lights are functioning properly. Repeat

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during time of the inspection. Store manager who arrived at the end of the inspection stated he also is not a CFPM, and stated that he has not found it to be proctored in Vietnamese which makes it hard to obtain. EHS explained getting any of his English speaking staff ServSafe certified could make the facility in compliance. REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.15 Only wash hands in handwashing sink. -PF Observed a food employee wash hands at the dump sink. CDI: Food employee educated and told to utilize the three handsinks in the kitchen to engage in handwashing; food employee re-washed hands at a handsink.

6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Observed a bottle of soap stored at the dump sink. CDI: PIC removed the soap bottle to prevent employees from washing hands at the dump sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one mesh strainer, one vegetable peeler, and one offset spatula all soiled with food debris on the food contact-surfaces, stored in the clean dish rack. CDI: Items were removed to be properly washed, rinsed, and sanitized. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled spray bottle of clear liquid stored hanging on the canned foods shelf. EHS could tell it had been previously labeled in sharpie, but was smeared off making the writing illegible. CDI: PIC labeled bottle as sanitizer. REPEAT VIOLATION. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed three bottles of windex stored above boxes of single-use gloves on the dry storage shelf. CDI: Food employee removed the bottles and stored with the other chemicals. Observed containers and bottles of detergent and sanitizer stored directly on the floor. CDI: Food employee removed the containers and bottles up off of the floor. REPEAT VIOLATION. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one spray bottle of bleach sanitizer testing above 200ppm of chlorine sanitizer, bleaching out the test strips. CDI: Food employee diluted the sanitizer solution with more water and eventually had to discard the sanitizer solution and refilled with properly concentrated sanitizer, between 50ppm and 100ppm.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two stacks of cooking oil containers stored directly on the floor. Food employee stated that they had not yet received a food delivery today. Keep food off of the floor.

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 the water temp of the bain marie (on a hot plate) for in-use utensils temping below 135 degrees F (see temp chart). Keep in-use utensils in water at or above 135 degrees F.

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 the interior of the microwave heavily soiled with food debris and exterior of the microwave soiled with food residue. Increase cleaning frequency. REPEAT VIOLATION.

6-303.11 Provide required lighting intensity. Observed the lights in the hood system not functioning when turned on. Have the lights checked out to make sure the lights are functioning properly.

REPEAT VIOLATION: 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present. -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap available at one hand washing station. CDI - PIC replenished soap dispenser. -0-

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 TPHC procedures for condensed milk stored on prep table but no indication of time removed from refrigeration. According to PIC, the product was removed from refrigeration 10 minutes prior to inspection. CDI - Start and end time stamps added to product. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed unlabeled chemical spray bottles. CDI - PIC labeled products as alcohol + water for compliance. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed sternos can (butane gel) stored on top of canned coconut milk in dry storage. CDI - Chemical discarded by PIC. -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several clean utensils wet nested at shelving unit. CDI - Utensils separated to allow for air drying. -0-

REPEAT VIOLATION: 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 interior and exterior of microwave in need of cleaning to remove grease and food debris. -0.5-

REPEAT 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 without a certified food protection manager.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside of ice machine in need of cleaning to remove black build up accumulating inside ice machine.

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 cooked tofu cooling in flip top cooler while covered. Tofu was observed at 128F and PIC stated tofu was cooked 1.5 hours prior. CDI-PIC placed cooked tofu on flat sheet pan and placed in reach in freezer for rapid cooling. Tofu cooled below 70F by 2pm which was within the initial 2 hour cooling mark. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee handling and preparing food items without using a hair restraint. CDI-food employee donned a hat

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 interior and exterior of microwave in need of cleaning to remove grease and food debris.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coat, purse and food items stored at dry storage area and beside clean dish storage area.

REPEAT 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 without a certified food protection manager.

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 sliced ham, sliced pork roll and ready to eat pork in prep top without dates. PIC stated items were prepped today and dates were removed during cleaning. CDI: PIC placed dates on items. -REPEAT VIOLATION- no points increased due to noticeable improvement 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. No labels observed on working spices by grill area.

5-501.17 Provide a covered waste bin in female restrooms. Did not observe a covered waste bin in the women's restroom.

REPEAT 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 without a certified food protection manager.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed Food employee sanitizing dishes at 0ppm Chlorine. CDI: PIC remade sanitizer solution, new concentration is 50ppm. Dishes were placed back in sanitizer. 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 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P. Observed food employee wash and rinse utensil then place to air dry without sanitizing. CDI: Utensil was placed in sanitizer. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed boba hot holding at 105F. CDI: PIC reheated boba to 170F. 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 .

REPEAT 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 tofu, sliced ham, sliced pork roll and ready to eat pork in prep top without dates. PIC stated tofu and pork were prepped yesterday and the ham/pork roll were prepped today and will be held longer than 24 hours. CDI: PIC placed dates on items. 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 .

4-601.11(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 build up of food debris in reach in freezer. Clean as needed.

5-205.15 Maintain a plumbing system in good repair. Observed pipe under 3 compartment sink leaking. Repair item

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 without a certified food protection manager. No points taken, PIC has 210 days from issuance of permit to comply.

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 facility without written procedures for vomit/diarrhea clean up. CDI: EHS provided documents.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Through discussion with PIC food contact surfaces and utensils are sanitized by using hot water with a maximum temperature of 124F. CDI: employee purchased bleach during inspection, sanitizer solution was properly mixed to 50ppm.

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 condensed milk sitting out on counter above 41F. CDI: PIC discarded condensed milk and will be placing the item on TPHC in the future. TPHC form was filled out at the end of inspection. Observed some milk in reach in cooler at 41F and some above 41F. PIC stated those items were bought from food lion less than 4 hours ago. PIC moved all milk to other reach in cooler. VR required within 3 days

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 opened ready to eat pork in freezer without date. PIC stated he opened it 2 days ago. CDI: PIC properly dated item. No points taken due it only being one item.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed facility’s food thermometer in ice bath reading -18F while EHS thermometer was reading 32F. VR required within 10 days

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf. Observed facility without sanitizer for food contact surfaces and utensils. CDI: food employee purchased bleach during inspection. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without test strips. VR required within 10 days.