JAVESCA COFFEE STEELE CREEK

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed a prep employee touch a cut head of cabbage with their bare hands after cutting half of the head for a salad. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed 2 cans of tomatoes with heavy dents in the sides of the can to be stored on the lower shelf of the dry storage area amongst wholesome cans. CDI - PIC labeled “do not use” and moved to another shelf, to be returned for credit.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the chemical dishwasher to be testing at 0ppm of chlorine at the time of the inspection. The sanitizer level in the sanitizer bottle was observed to be low and the hose was not in the solution, resulting in no sanitizer being pumped through the line every use/cycle. PIC stated that they often move the chemical bottles around to clean beneath the machine and that they were not aware that the hose did not always reach the bottom of the bottle. CDI - Hose adjusted to reach the solution in the bottle. Machine primed and observed testing at 100ppm. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the deli slicer to be stored as clean as per the PIC and was observed to have a notebook stored directly on top of the slicer portion, contaminating the slicer. REPEAT. CDI - Notebook removed and deli slicer W/R/S. 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 a plastic container of prepared yogurt parfaits and a large container of garlic confit in the 3 door RIC that were not provided with date marks of any kind. PIC stated that the yogurt parfaits were prepared yesterday (6/22) and the garlic confit was prepared on Sunday (6/21). REPEAT. CDI - PIC date marked items. - Observed a container of house made pesto to be stored in the cookline refrigerated drawer with a date mark of 5/20. PIC stated that after being prepared and portioned into smaller plastic containers, they freeze the batch of pesto and pull out one container to be used at a time. Facility does not currently have a procedure of putting “pulled from freezer” dates onto items. EHS explained the date marking procedure when items are frozen and why they require to have pulled from freezer dates. Prep employee stated pulling the container of pesto in question out of the freezer on Sunday (6/21). CDI - Pulled from freezer date placed onto 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 .

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 a plastic container of egg patties to be at a temperature of 85F in the cookline refrigerated drawers. Egg patties were part of the batch that were actively cooling upon the EHS arrival and were stated to have been made at approx. 10am. An employee had portioned it out into 2 containers after the EHS arrival placing one into the RIC to cool and one into the refrigerated drawers, both of which are not designed nor approved to rapidly cool down items. Facilities permit only approves them to cooling egg patties in the RIF. CDI - Egg patties transferred to an sheet pan and placed onto an ice bath to rapidly cool the patties down as the time constraints of the first 2 hour window of cooling may not have been met in the RIF. EHS observed the egg patties at 56F by 11:45am. 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 .

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 sanitizer levels. PIC ordered test strips online at the time of the inspection. 10 day VR to observe test strips acquired.

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 interiors of the RICs and lowboy coolers throughout the back kitchen area to have accumulations of food debris/grime.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed back of slicer with minor residue remaining from being used earlier in the day, PIC stated deli slicer was stored as clean. CDI-Slicer was cleaned again. 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 .

3-501.17 (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). 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 . 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 cut watermelon in several mixed fruit containers in grab and go station without a date label and roasted garlic + oil container with a 6/4 label, PIC stated garlic oil was incorrect day. CDI-PIC added corrected dates to all 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of quat sanitizer without a label identifying chemical. CDI- PIC added label.

6-202.13 Properly locate mechanical insect control devices. Observed electric bug trap stored next to syrup pumps on back counter of coffee area. PIC moved bug to outlet on the ground.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw bacon in new working containers on top of pre-cooked turkey sausage in closed container in reach in freezer. CDI-PIC corrected storage order. 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 sliced turkey, heavy cream, and hummus above 41F in reach in cooler and prep unit. Heavy cream and hummus were in bottles that were taller than storage container in prep unit. CDI-PIC voluntarily discarded items. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed unopened box of almond milk stored on the ground near dry storage rack by coffee makeline. PIC moved box to shelf. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth resting on top of quat spray bottle. PIC removed cloth. EHS spoke with PIC about ensuring any in use cloths remain in sanitizer in between uses or new cloths to be used per use.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed several uses of residential plastic containers and lids throughout kitchen that are not NSF and durable for repeated use and ware washing.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without bleach test strips for dish machine. EHS used their test strips and got 50 ppm. VR within 10 days to ensure facility has bleach test strips.

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster with rusted hole forming on right side of dumpster. Contact waste management company to bring new dumpster.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one bucket of muffin batter stored on the floor of RIC. PIC moved bucket off the ground.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of plastic container lids wetnested on storage rack by 3 compartment sink. PIC moved lids to drying rack.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed handwashing sink by 3 compartment sink without a waste bin.

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 flour and sugar removed from their original packaging into unlabeled bulk containers.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes in sanitizer that tested at 50 ppm.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without CFPM certification For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 containers stored with food side facing up. CDI PIC turned the containers facing down