WILDROOTS COFFEE

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the sanitizer dispenser at the 3 compartment sink to be dispensing a quaternary ammonia solution of <100ppm. PIC stated that the company had just come last Friday to change the solution bottle and tested it to make sure it was properly dispensing. Hose line was noted with an air gap at the time of the inspection. CDI - Hose line moved around to allow for the air gap to dissipate, allowing the dispenser to properly dispense a solution of approx 150-200ppm. 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

3-501.15 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 oat milk and almond milk to be at a temperatures of 55-62F and were cooling in the front counter lowboy after being opened, which is not designed nor approved for rapid cooling. Alternate milks are stored on the dry storage shelf at the front counter and not prechilled before being opened for the first time. EHS advised that the facility should keep a few of each alternate milk prechilled as once the seal is broken it is required to be temperature controlled and at 41F. - Observed an opened container of heavy cream to be at a temperature of 50F and was cooling in the 1 door RIC in the back kitchen area after being out of refrigeration while prepping items shortly before the EHS arrival. The RIC is not designed nor approved for rapid cooling. CDI - PIC moved the opened alternate milks to the WIC to rapidly cool. Heavy cream moved to WIC to rapidly cool. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed the bulk front counter containers of various sugars/toppings to not be labeled as to their contents.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the wiping cloth bucket at the front counter to be testing at 0ppm of quaternary ammonia at the time of the inspection. Issue with the dispenser primer to EHS arrival combined with being in use caused the bucket to test for no sanitizer at the time of the inspection. CDI - PIC emptied and refilled wiping cloth bucket with properly concentrated quaternary ammonia solution.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no CFPM on site at the time of the inspection. Employees on site stated they had an employee who quit 2 weeks ago that had a ServSafe and the owner also has one but was not on site. 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 no signed employee health policy available for review on site at the time of the inspection. Employees state they remember signing something like that following the last inspection but it would be something the owner has. REPEAT. CDI - EHS provided paper copy of Mecklenburg County employee health policy and employees on site signed. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 coffee filters stored out of the original protective packaging and directly on the counter adjacent the coffee brewer. CDI - Coffee filters placed into plastic container with lid.

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 gaskets of the front counter milk lowboy refrigerator to have an accumulation of grime/food debris.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an unlabeled employee lunch and employee beverages stored on the top shelf of the front counter lowboy refrigerators, directly above products to be sold to patrons. CDI - PIC labeled and moved to lower shelf.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Establishment has employee health policy poster but does not have employees sign a policy stating they understand their responsibility to report the “big 5” symptoms and “big 6” illnesses. CDI - PIC e-mailed sample employee health policy for employees to sign. 0 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 No soap at back hand washing sink. Hand washing sinks must be equipped with soap. CDI - PIC placed soap at hand washing sink.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 1 wet wiping cloth observed on counter during inspection. Place wet wiping cloths in soiled linen container to be washed, or store in sanitizer solution when in between uses. 0 pts.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. 3-compartment sink has buildup on it and needs to be cleaned. Ensure 3-compartment sink is cleaned throughout the day.

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. Clean floors underneath equipment in back area. Clean floors more frequently. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Ice scoop handle laying in ice in ice machine. Handles of utensils must be stored in a manner that prevents the handle from contacting the food or ice.

6-303.11 Provide required lighting intensity. 0 fc light in walk-in cooler that is used for dry storage. Light intensity must be at least 10 foot candles in storage areas. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink in back. Hand washing sinks shall be equipped with paper towels. CDI - Employee placed paper towels at hand sink.

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. 2 boxes of disposable cups observed on the floor. Store single-use and single-service articles at least 6 inches off the floor. 0 pts.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Induction burner and Ninja blender are both labeled as "household use only". Remove from establishment. 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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no CFPM on site during inspection. Establishment has 210 from issuance of permit to obtain required certification before point deduction is taken.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed all milks at 48F in reachin cooler. This includes a milk that has remained in unit overnight and had not been removed from cold holding until temperature was taken. CDI-PIC voluntarily discarded TCS milks that were above 41F and adjusted temperature of reachin unit.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in cold holding reachin. Place thermometer in unit to monitor cold holding temperatures. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer on site during inspection. VR required within 10 days.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle of ice scoop making direct contact with ice. CDI-PIC repositioned the scoop so the handle was in the upright position, not making contact with food. 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 utensil stored in room temperature water. CDI-PIC dumped water.

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. 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 single-use cups stored outside of protective sleeve or alternative means of protection. Cups were stored in the upward position, open to contamination.

4-501.11 Maintain equipment in good repair. Observed WIC down. PIC stated the unit was knocked out during a storm two weeks ago. A repair request has been made.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. Establishment has 210 days from date permit was issued before this citation is taken for points. 0 pts. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation