WATERBEAN COFFEE

10 DAY VR. 2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no employee onsite willing to assume responsibility as the person in charge during inspection. Staff members were not properly trained annd able to answer questions about the scope of establishments operation; how equipment is used, required frequency of cleaning food contact surfaces, or required final cook temperatures of raw eggs cooked in the microwave. EHS advised staff on rules for these items. Owner or manager should follow up with EHS to discuss this matter within 10 days. Business card provided. (-1)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. (-1)

REPEAT. 10 DAY VR. 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed staff members unsure of when they are allowed to return to work if required to refrain from food handling due to excludable illness or symptoms. EHS advised staff on correct answers. Re-training on employee health policy is required. EHS provided an updated copy of Employee Health Policy with signature sheet for employees to verify they have been trained. PIC should reach out to EHS to discuss correction within 10 days. (-1)

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 on rack above bread, milk, and other RTE foods in two door reach in cooler. CDI- Storage order rearranged. No physical contamination observed. (-0)

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. Staff explained that food contact surfaces and in-use equipment like scoops, cutting boards, and tongs will be cleaned once per day, when establishment operates from 7am-7pm. Clean and sanitize used utensils and food contact surfaces at least every 4 hours, or as needed for contamination. EHS noted the time was noon when this discussion occurred, and food contact surfaces where one hour past the window for compliant cleaning frequency. CDI- In-use utensils cleaned and sanitized. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomato at 44F inside lowboy. CDI- Tomatoes unlidded and return below 41F within an hour. (-0)

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 no date mark on fully cooked sausage with open commercial packaging in RIC. Also observed “Waterbean sauce” in lowboy dates for 10/07, which expired the 13th (prep date is day one, with 7 usable days after opening/prep) CDI- EHS confirms prep date and employee dates sausage. Water bean sauce with expired date mark voluntarily disposed. (-0)

10 DAY VR. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf Observed only a thick probe, analogue thermometer onsite. Provide properly calibrated, thin probe thermometer within 10 days and verify with EHS. (-0.5)

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 container of mushrooms lined with standard paper towel in back of kitchen lowboy. EHS advised staff to remove. (-0)

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler wearing watches and bracelets. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed food handler with painted fingernails preparing customer beverages without gloves. CDI- EHS spoke to employee, who donned gloves. 2-402.11 Effectiveness - Hair Restraints (C) Observed food handler with hair inadequately restrained touch hair and then touch food contact portion of single service lid. EHS intervened and food handler put hair into effective restraint. Establishment must implement an employee personal cleanliness policy and ensure staff are trained. (-0.5)

REPEAT. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed multiple severely soiled wiping cloths on back and front prep surfaces without sanitizer buckets made for their storage. EHS advised staff to make buckets, verify sanitizer concentration, and change as required. (-1)

3-302.15 Wash fruits and vegetables prior to use. Employees present state they are not aware of if or how produce is washed before serving. PIC shall train employees and ensure that produce which is not pre-washed is properly rinsed onsite. Use clean prep sink and plain water, or an approved rinse aid. EHS will discuss this item during verification for other items in inspection report. (-0)

4-502.13 Single-use and single-service articles cannot be reused. Observed Sysco single-service plastic mayo tub being used for house-made sauce. Provide washable containers for storage of food and do not reuse containers from other food products. Single service plastic is not intended for ware-washing. EHS noted allergen information was compliant on label added to container. (-0)

REPEAT. 4-501.11 Maintain equipment in good repair. Observed torn gasket in lowboy not repaired/replaced since noted on the last inspection. Replace gasket to ensure seal and proper cold holding in lowboy is maintained. (-1)

6-302.11 Supply toilet tissue at each toilet. -Pf Observed no toilet paper in one of two restrooms. CDI- Employee restocks toilet paper. (-0)

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 dust and cobwebs in back of corridor behind the water heater, to left of fliptop. Increase cleaning frequency. (-0)

10 DAY VR. 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no verification method for employee health training. PICs responds correctly to questions and education resource is available onsite. PICs should have employee read and sign form, then return signed copies to EHS via text or email within 10 days. (-0) Form here: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed visibly soiled dry wiping cloth on back prep counter. EHS discusses use of wiping cloths with PIC. (-1)

REPEAT. 4-501.11 Maintain equipment in good repair. Observed torn gasket on lowboy. Replace at earliest opportunity. (-1) 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed unsealed wood at front counter with peeling and material deterioration. Use food safe wood sealant to make area non-absorbent and restore ability to clean, or replace material altogether.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken hand soap dispenser at hand sink. Repair or bring a single bottle of soap for easy use to hand sink. (-0)

REPEAT. 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. (-1)

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no V&D clean up procedures onsite. CDI- EHS provided link to form here: https://mecknc.widen.net/s/tjmfzkx2cx/vomit-and-diarrhea-clean-up (-0)

REPEAT. 3 DAY VR. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in lowboy below fliptop and inside 3 door RIC above 41F, with the exception of milk which was just delivered. All TCS foods from RIC and lowboy voluntarily disposed of. Milks at and below 41F moved to alternate lowboy. EHS will make return visit within 3 days to reassess. (-3)

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 several TCS foods in various locations without date marks (opened sliced lettuce, deli meat, cream cheese, sliced cheese, etc). CDI- Items voluntarily disposed of due to separate cold holding matter. (-1.5)

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical spray bottle on prep counter beside teas and espresso machine. CDI- Chemical bottle moved away from food prep area. (-0)

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping cloths on prep counter near microwave. CDI- Wiping cloths moved to area for storage of soiled linens. EHS advising setting up sani-bucket for wiping cloth storage between uses. (-0.5)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers stacked wet at clean dish rack. CDI- wet containers unstacked for drying. (-0)

REPEAT. 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 unwrapped single service trays on back prep counter. CDI- Trays inverted to protect food contact side from contamination. (-1)

REPEAT. 4-501.11 Maintain equipment in good repair. Observed torn gasket inside lowboy. Also observed ambient temperature of 46F inside lowboy and 44F inside 3 door RIC. (-1)

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 dark residue on inside of ice machines component not making contact with ice itself. Clean and sanitize at earliest opportunity. (-0)

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 coffee grounds covering wooden shelf below tea canisters. Also observed build up of dirt and debris inside paper towel dispensers of restrooms and at hand sink. EHS advises thoroughly cleaning inside of dispensers next time they are disassembled to refill paper towels, to prevent contamination of employees clean hands. (-0)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not present upon arrival. CDI by instruction. Repeat. 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 food employee turn faucet off with bare hands after washing. CDI, employee rewashed hands and used barrier.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 1 spray bottle of chlorine sanitizer testing below 50ppm. CDI, bottle refilled to required concentration. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coffee half and half held at 55 degrees F. CDI, creamer voluntarily discarded. TPHC discussed with PIC as possible option. Repeat. TPHC document emailed to operator . 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed multisurface and floor cleaner bottles not labeled. CDI, bottles labeled.

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-service coffee filters removed from protective packaging. Maintain in original protective packaging or transfer to covered container to prevent from potential contamination.

4-501.11 Maintain equipment in good repair. Observed split gasket on door of reach in refrigerator . Repeat.

PIC not certified. CDI by instruction.

Observed half and half cold held at 54 degrees F. CDI, half and half voluntary discarded.

Observed chemicals hanging from HW sink and above prep station. CDI, chemicals relocated for proper storage

Observed no parasite destruction letter or letter of guarantee provided for lox salmon identified with consumer advisory on menu

Observed 1 dead roach on floor in corner of kitchen.

Observed a split gasket on door of low reach in refrigerator

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf Per observations PIC was unsure of sanitizer testing procedures bleach and quaternary, required cleaning frequency of utensils and equipment, date marking requirements, and availability of a thin probe thermometer in the facility. CDI - EHS reviewed noted areas with PIC and located (non-functional) thin-probe thermometer within facility.

3-201.11(C) Packaged food shall be labeled as specified in Law (e.g. Identify food name, specific ingredients, manufacturer name and address, nutrition information, labeling in English. - Pf Observed waterbean sauce (non tcs) in secondary container with Sysco labeling for mayo. PIC stated the sauce comes from the warehouse in the Sysco Mayo container. More information is need on the packaging and handling of waterbean sauce from warehouse located in Belmont.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in-use purple sanitizer measuring 0PPM from spray bottle. CDI-Educated PIC on how to measure sanitizer correctly. demonstration was conducted with bleach.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sefl service container of milk at 57*F. No identification was observed for time when milk was placed on shelf. CDI-PIC voluntarily discarded milk. Educated PIC on options for TPHC if items can't not stay cold.

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 in prep unit food items mark with eight day labels instead of seven. CDI-PIC was able to accurately place dates on items. Educated PIC on when day one starts and when day seven ends.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed in-use bleach spray bottle measuring above 250PPM. CDI- Educated PIC on how to properly dilute sanitizer in the form of bleach. PIC was able to properly replicate process.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no functional thin probe thermometer during inspection. CDI-PIC was able to obtain batteries for thermometer.

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 several secondary in-use bottles without labels throughout kitchen. CDI-PIC placed proper labels on items.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed three food employees without hair coverings working with food. CDI-PIC gave workers proper hair coverings in the form of hats.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed metal ice scoop inside ice machine. CDI-PIC washed ice scoop and after placed in container beside ice machine. 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 in-use utensils in sanitizing water measuring 77*F near coffee machine. CDI-PIC properly washed utensils. Educated PIC periodically taking temperature readings of water and using the hot water from the coffee machine which was measuring 187*F.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code. -Pf. PIC was unsure of sanitizer testing procedures, required cleaning frequency of utensils and equipment, date marking requirements, and availability of a thin probe thermometer in the facility. CDI - EHS reviewed noted areas with PIC and located (non-functional) thin-probe thermometer within facility. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM available during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf. Employee stated that they had not been trained on posted employee health policy. CDI - EHS reviewed symptoms, illnesses, and reporting requirements with employee. EHS provided employee health agreement to PIC. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no V/D response procedures during inspection. CDI - EHS provided procedures to PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11 (A)(3) Protect food from cross contamination by washing equipment and utensils as specified under 4-602.11(A) and sanitizing. as specified under 4-703.11. PIC stated that prep top containers are left in the prep top and continually refilled when they are empty. Prep top containers are not removed for W/R/S. CDI - PIC removed prep top containers to be washed before next use.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Quat sanitizer dispenser at 3-comp sink tested at 0 ppm. Verification required within 3 days. 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. PIC stated that knives had been in use since 7 am and they are periodically wiped with a dry cloth. EHS reminded PIC to W/R/S knives throughout the day at least every 4 hours. CDI - PIC moved knives to dish machine to be washed. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy buildup inside ice machine. PIC turned off ice machine to be cleaned before next use. 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(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below. -P. Observed raw shell eggs in open prep top at ambient temperature of 55 F. CDI - PIC moved eggs back to refrigeration. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 turkey and ham and American cheese in prep top without date mark. Observed American cheese in RIC without date mark. REPEAT. CDI - PIC voluntarily discarded food. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf. Observed no functional thin probe thermometer during inspection. Verification required within 10 days.

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 coffee filters in box with water damage to both box and filters. CDI - PIC discarded filters.

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 intact stickers on bottom of prep top container lids.

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 pre-rinse sprayer hanging below flood rim of 3-comp sink. CDI - PIC hung up sprayer at an adequate height.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on duty. Facility has 210 days from 11/16/2022 to meet compliance. REPEAT For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.Observed handwashing sink blocked with a cart. CDI PIC moved cart.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce storeed above RTE food in tall reach in cooler. Observed unwrapped RTE sandwiches stored on same shelf and touching raw shelled eggs. CDI PIC corrected storage order and discarded sandwiches. For more information on food storage order please visit: http://meck.co/FoodSafety

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 opened package of sliced turkey not date marked in reach in cooler. CDI PIC dated package. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed both food employees without hair coverings. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 2 employees preparing food and drinks with watches on wrist.

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 drink on top shelf comingled with customer food items in tall reach in. CDI PIC moved drink.

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 PIC does not have a CFPM certificate. Facility still has 210 days to meet compliance.

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: http://meck.co/FoodSafety No employee health policy on site. CDI- Provided and discussed with PIC.

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 No written procedures on site. CDI- Provided and discussed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels in rest room. CDI- Provided.

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 . Provolone cheese and smoked salmon recorded above 41F (see chart). CDI- Discarded.