SHARETEA

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed an employee drink stored on a prep surface.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed missing time stamp for TPHC Tapioca Pearls. CDI - Employee labeled for the time they were finished cooking.

10-DAY VERIFICATION REQUIRED 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no working thermometer during inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee preparing food while wearing bracelets and no hair restraint.

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 two containers of utensils (ice cream and boba) with 89 and 113 degree water.

5-205.15 Maintain a plumbing system in good repair. Observed a leak in the front kitchen prep sink faucet.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors. 5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed missing trash can for the front kitchen hand sink.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed PIC unable to provide written procedures for responding to a vomiting or diarrheal event. PIC stated they were awaiting management to send email including procedures to be used in establishment. CDI- EHS provided handout and discussed procedures. For more information 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. Observed both handsinks with food debris and back handsink being used to store unclean equipment. CDI- EHS discussed handsink usage with PIC.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed 3-comp sink quat solution below 50ppm while actively sanitizing dishes. CDI- EHS refreshed solution to above 200ppm before continuing to sanitize cleaned dishes. PIC stated solution was made during prep hours but was not tested. 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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed expired test strips unable to accurately measure sanitizer concentrations. VERIFICATION REQUIRED.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic insert pans stored as clean soiled with stickers/sticker residue. CDI: Education provided and pans sent to be W/R/S.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back hand sink. CDI: PIC provided paper towels. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at back hand sink. CDI: PIC provided soap.

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 murky standing water in bottom of ice scoop holder. EHS recommended cleaning container, scoop, and to make container self draining.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of sugar stored on floor in dry storage area. -REPEAT- -1 point-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -1 point- For more information on becoming a certified food protection manager 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 procedures for responding to vomit/diarrheal events. CDI - Written procedures were reviewed with and e-mailed to PIC. -0 points- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed Clorox wipes stored on shelving with single use coffee filters and above milk tea powder. CDI - Clorox wipes were moved to bottom shelf away from food, equipment, and utensils. -0 points-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer in establishment. A verification will be conducted by September 3rd, 2023 to determine if establishment is in compliance. -0.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observe bags of sugar and brown sugar stored on floor in dry storage area. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing watch and bracelets while preparing food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing a hair restraint. -0.5 points-