TEA FUSION CAFE

3-304.15A - Change gloves when changing tasks. Observed staff touch her face, clean dishes, various other items without discarding gloves and washing hands. CDI- employee discarded and washed hands. 3-302.11 - Store food properly in walk-in cooler. Observed unwashed produce in boxes above washed and cut bell peppers. CDI 3-304.11 - Prepare food in areas approved for food production. Observed pearls cooked and being drained in colander in the 3-Compartment sink area. Use prep sink area - CDI - employee moved food to food prep area.

3-302.12 - Identify food with common name. Observed bag of sesame seeds unlabeled, home made seasoning unlabeled, and duck sauce? unlabeled squeeze bottle in walk in cooler

3-304.13 - Proper use of linens - observed rags stored on cut bell peppers and cilantro in walk in cooler. Use a non-absorbent barrier between product and rags or use a lid instead.

4-205.10 - Unapproved equipment - observed non-ANSI chest freezer at walk-in cooler that needs to be replaced with a commercial grade freezer/ 4.501.11 - Air drying racks at the sink are rusty and need to be cleaned and made rust-free. Carts with wire shelving inn need of cleaning and rust that need to be made rust-free.

5/202.13 - Air gap required - observed spring faucet submerged in the third compartment sink while it was filling to make the sanitizer. *verification visit required within 72 hours* 5-203.14 - backflow device broken at can wash and needs to be repaired or replaced or unscrew hose to disconnect.

6-501.12 - Floors in walk-in with debris in corners - clean

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed opened condensed milk held on counter above 41. CDI - PIC moved to WIC for rapid cooling. 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 .

3-501.18 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 pulled chicken and pork with a thaw date of 3/22/26. PIC stated that they prepped and froze chicken all in one day and then took it yesterday from frozen. EHS explained that they have only 5 more days to use product and needs to add date that reflects the day it was prepped and frozen, and then the day they pulled it to determine the correct discard date. CDI - PIC added correct discard date. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door of establishment unable to self close. PIC stated that the door is hard to close and that she will get it fixed. CDI - PIC shut door.

3-302.15 Wash fruits and vegetables prior to use. Observed avocado unwashed with sticker attached in FT. CDI - PIC washed avocado.

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 utensils being stored in room temperature water. PIC removed utensils from water and stated she will wash every 4 hours and keep them protected between use.

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 single use To go containers being stored face up with out protective barrier. CDI - PIC inverted to go containers.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed chest freezer beside WIC for house hold use.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no person in charge with CFPM during inspection. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 takoyaki balls in WIC with thaw date 2/10. Observed mushroom bao buns in display cooler with date 2/9. PIC stated that the boa buns were unthawed today and that the date had not been changed in display yet. CDI: PIC voluntarily discarded takoyaki balls and date changed for bao buns to reflect thaw date. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door unable to self-close and creating a gap. PIC stated that you have to slam the door to latch it. Hope was observed to be cracked during inspection. CDI: PIC shut door. Repair to ensure pest entry is avoided.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of tapioca pearls being stored on floor in storage area. CDI: PIC moved box to a shelf.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed chest freezer in the back that is for household use. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no person in charge with CFPM during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 blenders for boba drinks that were only washed with soap in front prep sink 2 hours ago. PIC stated they only wash with soap and no sanitizing step every 6 hours. CDI blenders moved to back 3 comp sink to get 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 .

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 kim chi, grilled pork, and chicken that was opened or thawed from freezer on a different day but items labeled when they were placed in the unit for service. CDI items dated with oriiginal open or thaw date. Observed bao buns in front display case that was not dated. CDI items dated. Observed almond, oat, and soy milk that was opened yesterday and not dated. CDI items dated. 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed facility not notating sandwiches that use butter with raw egg yolks. Suggest adding sandwiches to placard and adding full consumer advisory to to go menus. Verification required.

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

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 whisk stored in room temperature water on prep top that is used for boba drinks

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed chest freezer in the back that is for household use.

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 personal cell phones and drinks stored on countertops throughout facility.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed large containers of sliced ham sandwiches cooling in walk-in cooler. PIC stated that sandwiches were made at 11 am this morning. Time of temp taken at inspection was 5:45 pm. CDI- large containers of sliced ham sandwiches were discarded into trash. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep cooler that were held above 41 F. Items such as: tofu, shredded chicken, and sliced beef. Items were in prep cooler since yesterday. Items were discarded. VR- facility has up to three days to repair prep unit so that it can hold product at or below 41 F. REPEAT (full points). 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 .

3-501.15 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 container of sliced ham sandwiches cooling in large, plastic, closed container. CDI- items were discarded. -zero- 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 employees preparing food not wearing a hair restraint. CDI- food employees put on hair restraints. REPEAT (full points).

4-501.11 Maintain equipment in good repair. Observed torn gaskets on door of lowboy cooler near front counter.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed spray nozzles hanging inside of 3-comp sink below the flood line. CDI- spray nozzles were placed on rings to allow for back flow prevention. -zero-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinse spoon in hand sinks near front counter. CDI- employee was educated on only using hand sink for washing hands. -zero-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep cooler that were stored above 41 F. CDI- items were discarded into trash. 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 .

3-501.18 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 items in container that were stored in walk-in cooler after removing from freezer that were not dated. CDI- items were properly dated. REPEAT (full points). 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees not wearing hair restraints while preparing food. REPEAT (full points).

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 cooked pork cooling were there was not any change in cooling in 30 minutes. CDI- product was reheated to 165F to begin cooling process properly. 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 .

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 containers of cooker pork and shredded chicken that were not dated. Food employee stated items were cooked last week, but frozen, then thawed for today. CDI- education was done with employee about proper date marking. Both containers were denatured and discarded into trash. REPEAT (full points) 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 .

3-501.15 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 pork cooling at room temperature in deep plastic container. CDI- Pork was reheated to begin cooling process. REPEAT (half points due to severity). 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 employees not wearing hair restraints while preparing food. CDI- employees put on hair restraints. REPEAT (hair points due to severity).

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. PIC was not aware of all the symptoms of Food-borne illness. When asked what to do with an employee who has diarrhea, she said they would take a break then return to work. They would not go home. CDI- education performed with employee.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored above commercially processed Kimchi in walk-in cooler. CDI- item was reversed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grilled pork and Kimchi that were stored in prep cooler above 41 F. PIC stated items were in cooler since this morning. CDI- items were denatured and discarded into trash. -zero- 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 .

3-501.18 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 grilled pork and kimchi in prep cooler that were not dated with cook date, or date of opening. No container in walk-in cooler could be traced back to that product. CDI- items were denatured and discarded into trash. 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 .

3-501.15 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 one container of sandwiches that were covered while cooling in walk-in cooler. Container of sandwiches were uncovered. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed two containers of grilled pork thawing at room temperature on prep table near hand sink. CDI- containers were placed in walk-in cooler to further thaw. -zero-

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two stacks of blending containers that were stacked wet. CDI- containers were separated and allowed to air dry. -zero-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed large chest freezer that was marked “for household use only”. Also, freezer held raw and RTE items inside. -zero-

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed two spray faucets hanging in wash sink at 3-comp sink without any back flow prevention. CDI- nozzles were placed on hooks.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of bleach without a label. CDI- Labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in the walk in cooler.

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 spill at the fryer. Clean spill

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-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 . Observed utensils being washed, rinsed and put away without sanitizer. CDI- Dishes placed in sanitizer.

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed no disclosure for the eggs served undercooked.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

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 floors in need of cleaning, especially under and around equipment.