WATERBEAN COFFEE

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. At least one person with a valid CFPM must be on site at all hours of operation. REPEAT. 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 the handwash sink adjacent the back door to be obstructed from use by a rolling cart of cardboard at the time of the inspection. REPEAT. CDI - Rolling cart moved to allow full access to the handwash sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed the handwash sink adjacent to the back door to not be provided with soap at the time of the inspection. CDI - PIC changed soap bottle in the soap dispenser.

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 a container of chicken sausage in the 2 door lowboy refrigerator in the back room with a date mark of 6/26. Upon questioning it was discovered that 6/26 was the frozen date and the staff did not put a second pulled from frozen date on the container. PIC stated that the container was thawed out on 7/15. REPEAT. CDI - Pulled from freezer date placed on container. 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 .

4-502.13 Single-use and single-service articles cannot be reused. - Observed plastic single service sour cream and whipped butter containers being reused to store thawed RTE chicken sausage and bacon in the 2 door lowboy refrigerator. PIC stated having forgot to look for suitable non single service replacements. 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 a stack of coffee filters to be stored outside of protective packaging of any kind and directly on top of the front counter coffee brewer.

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. At least one person with a valid CFPM must be on site at all hours of operation. REPEAT. 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 policies on site at the time of the inspection. CDI - EHS provided paper copy of employee health policy and on site employees signed. For more information on employee health policy, 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 the handwash sink adjacent the back door to be obstructed from use by a rolling cart of cardboard at the time of the inspection. CDI - Rolling cart moved to allow full access to the handwash sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed an insert container of cold smoked salmon stored directly behind an insert container of RTE bacon in the back room opentop refrigerator. CDI - PIC relocated the smoked salmon to the front of the opentop. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 a container of chicken sausage in the 2 door lowboy refrigerator in the back room with a date mark of 12/22. Upon questioning it was discovered that 12/22 was the frozen date and the staff did not put a second pulled from frozen date on the container. PIC stated that the container was thawed out on the previous Friday (1/2). CDI - Pulled from freezer date placed on container. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed a chemical spray bottle containing a house made bleach solution that was observed testing at >200ppm. CDI - PIC diluted sanitizer solution to 150ppm.

4-502.13 Single-use and single-service articles cannot be reused. - Observed plastic single service sour cream containers being reused to store thawed RTE chicken sausage in the 2 door lowboy refrigerator.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no chlorine test strips on site at the time of the inspection to test the dishwasher and bleach solution sanitizer bottles used in the facility. 10 dayr VR to observe facility acquire test strips.

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. At least one person with a valid CFPM must be on site at all hours of operation. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P - Observed the PIC don a pair of gloves to work with food without washing their hands first immediately after using sanitizer to wipe off countertops. CDI - EHS intervened and PIC washed hands before continuing. EHS provided education on how hand washing must be done before putting on gloves to work with food between tasks.

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 can of “Raid” stored on the chemical storage rack in the back kitchen area. Item is approved for “household use only” and may not be used in commercial settings. CDI - PIC removed can and voluntarily discarded.

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 the walls behind the food warmer in the back kitchen area to have a buildup of grime. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee phones stored directly on top of single service to go drink trays. - Observed an unwashed employee apple stored on the shelf with cartons of milk in the RIC. CDI - Apple moved to lower shelf with other employee items and phones moved.

2-101.11 (A) PIC shall be present during all hours of operation. -PF No person in charge present during inspection. There must be a person in charge during all hours of operation. CDI - Employee educated on person in charge requirements. Establishment must have a person in charge at all times.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No one 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. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Jar of fruity liquid found in reach-in cooler with mold growth on it. Employee was unsure what it was, but said it was probably a seasonal fruit/juice mixture that isn’t on the menu anymore. Food that is unsafe must be discarded. CDI - Employee discarded jar.

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 Smoked salmon, 2 pans of chicken sausage were prepared on 1-14 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation, with day 1 being the prep date. CDI - Employee discarded chicken sausage and smoked salmon. 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. 1 box of disposable cups observed on the floor beside dish machine. Single-use and single-service articles, such as disposable cups, must be stored at least 6 inches off the floor. 0 pts.

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. Heavy buildup inside sandwich cooler. Clean sandwich cooler more frequently.

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. Buildup on walls around sandwich cooler. Clean walls 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. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee observed eating at back prep table. Employees must not eat where food, single-use/single-service articles, or clean utensils can become contaminated.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cooked chicken sausage in sandwich cooler top was missing date label. CDI - PIC placed Monday’s date on pan. 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. // 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Packaged desserts in grab and go cooler are missing labels with required information: major allergens present in food, name of food, ingredients, and name and place of business. VR - Verification required within 10 days that establishment places labels with required information on items, or they keep them in kitchen and not in grab and go cooler. REPEAT

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. Do not let handles of utensils contact the food or ice.

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. Employee drinks stored beside utensil drying mat and on back prep table. Store employee personal items in a separate area where they can’t potentially contaminate food or clean utensils. 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. PIC must have active ANSI food protection manager certification and be present during all hours of operation. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employee observed rinsing a utensil off in the hand washing sink. Do not use hand washing sinks for any purpose but hand washing. CDI - Employee educated on hand sink use. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All dairy products in reach-in cooler were 47-51F. Air temperature of cooler was 51F. All dairy products in cooler were placed in cooler at 7AM so they were moved to upright cooler to cool down. PIC sent TPHC form and will use time as a public health control until the cooler is fixed. VR - Verification required within 3 days. REPEAT 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 .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. // 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Establishment has coffee cakes, brownies, red velvet bars, and krispy treats available for customer self-service. No labelling is on food. VR - Verification required within 10 days that establishment has began to label these self-service items.

6-501.115 Live animals may not be allowed on the premises of a food establishment unless otherwise allowed in the NC Food Code per 6-501.115 (B) and (C ). -Pf Customer with dog observed in seating area. No employees asked if this was a service animal and it did not appear to be a service animal. Live animals such as pets are prohibited from entering food establishments. Only service animals may enter premises. CDI - PIC educated on requirement. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw smoked salmon stored above ready-to-eat foods in sandwich cooler bottom. Store raw animal foods on bottom of cooler to prevent potential dripping into ready-to-eat foods stored below it. CDI - Smoked salmon moved to bottom of cooler. 0 pts. 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 2 cartons of milk and 1 carton of half and half measured 46-48F in reach-in cooler. Also, half and half at self-service area measured 46F. Also, tub of cream cheese measured 44F in sandwich cooler top as it was stacked above fill line. TCS foods in cold holding shall measure 41F or less. CDI - Self-service half and half discarded. Cream cheese moved to reach-in cooler to cool. Cartons of milk that were opened placed on temporary TPHC and will be discarded within 2 hours. Cooler was overfilled with product causing it to not hold temperature properly. Once all extra cartons of non-dairy milk were removed from cooler it dropped to 39F by end of inspection. Do not overfill cooler units. 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 .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Reach-in cooler was overfilled with cartons, causing it to holding above 41F. Do not overfill refrigeration units. CDI - PIC moved extra cartons to upright cooler as corrective action, and then cooler temperature dropped to 39F by end of inspection. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee preparing sandwich was wearing a watch on wrist. // 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee preparing sandwich was not wearing hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Prep sink was visible soiled. PIC stated that establishment had been using prep sink to dump mop water as they have not had access to mop sink room. CDI - PIC educated on using mop sink. Property security service opened janitor closet and showed employees where the mop sink was and she stated she will make a key for establishment to use. If establishment can’t access mop sink, then an acceptable alternative would be to dump the mop water down a floor drain.