SUMMIT COFFEE OF BALLANTYNE

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC unable to provide training procedures for training employees on employee health. PIC exhibited some knowledge on illness’ and symptoms during inspection. EHS advised facility create training for employee health during last inspection to ensure employees are informed. Facility has recently went through a management change. EHS will conduct 10-day VR to observe compliance. REPEAT. (1) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed employee making drinks for guests without proper hair covering/restraint. (0)

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. EHS observed unsealed wooden shelving above hand sink. EHS advised to seal/paint this wood to ensure easy cleaning and create a non-absorbent surface. REPEAT. 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. EHS observed wall around hand sink and prep table soiled with coffee debris and residue. EHS observed gap between prep counter and wall to small to maintain clean and advised to seal gap with caulking for easy cleaning. (0.5)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee phones and drinks being stored on prep table. EHS advised to designate area for storage of personal belongings. (0)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. EHS observed no CFPM on duty during inspection. (0) 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 Upon discussion, food employee was unaware of all symptoms and illnesses. PIC was able to correctly describe the procedure for when to restrict employees from work but stated there is no official training procedure for educating staff on reporting illnesses and exposure. CDI - EHS provided employee reporting agreement and reviewed with PIC. (0) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign by hand sink. CDI - EHS provided facility with hand washing sign. (0)

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed whole milk held on time and an hour past the discard time. CDI - PIC voluntarily discarded whole milk. (1.5)

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility with no approved thin probe thermometer. 10 DAY VR required. (0.5)

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed wooden shelving above prep table unsealed. Seal to prevent absorption and create an easily cleanable surface. 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. EHS observed floor tiles starting to separate and raise from the ground causing gaps between and under tiles. Please replace/repair. (0)

REPEAT. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat at 0PPM inside sanitize basin of 3 comp sink. CDI- Sanitizer refilled to 200PPM. EHS instructs staff to use test strips with each fill and again as needed to maintain proper sanitzation of dishes. See comment. (-3)

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 EHS observed cream cheeses in one container with disparate date marks, one of which being expired. CDI- EHS reviews date marks process with staff and determines the cream cheeses still present was prepped on 2/25 and still usable today. EHS advises staff to date mark things for a maximum of 7 days and keep items with different prep dates fully segregated and distinguishable from items with different prep date. (-0) 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. (-0) For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no detectable quat sanitizer in sanitize basin of 3 comp sink. CDI- Sanitizer is manually added until it reads 200 PPM. REPEAT. (-3) 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

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed portioned cream cheese in mini RIC coming up in temperature from 47F to 52F between 2:00-3:00 pm. CDI- PIC voluntarily disposes of cream cheeses prepped at 11 am, moves those just portioned into lowboy holding TCS foods at 38F where they may cool properly. EHS advises the PIC not to use mini RIC to cool or hold TCS foods until it’s verified as capable of keeping foods 41F or lower. (-0) 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on portioned cream cheese cups inside mini RIC. CDI- PIC dates shelf housing containers with prep and expiration date. (-0) 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 thin probed thermometer onsite. The thick probe, analogue read thermometer available was observed 10 degrees off on accuracy. Replace or supplement current thermometers with a thin probe at earliest opportunity. VR Required. (-.05)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no detectable quat levels in sanitizer bucket with wiping cloths. (-.05)

4-501.11 Maintain equipment in good repair. Observed non-functional dish machine not in use for several months. Repair or remove unused equipment from the premises. (-0)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed sanitizer bucket and 3 comp sink recording no concentration. EHS advised PIC to make own sanitizer with bleach until sanitizer machine in fixed by maintenance. EHS provided bleach test strips to PIC to correctly test sanitizer. Old sanitizer was discarded and new sanitizer was made with bleach. A VR will be conducted within 3 days to verify that sanitizer machine is working properly. -1.5 points 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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed sanitizer bucket with no concentration. CDI sanitizer was discarded and new sanitizer was made with bleach. -.5 points

4-501.11 Maintain equipment in good repair. Observed Fagor dish machine not in use. No chemicals. Not required as long as seating remains below 50 seats.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf observed PIC fail to demonstrate sufficient knowledge of employee health. CDI coached

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee cleaning wiping cloth in hand sink. CDI stopped 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed no paper towels at rear hand sink. CDI restocked. 6-301.14 Post a handwash sign at each handsink. observed no hand wash sign at hand sink. CDI sign given

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed spray bottle of sanitizer at 0ppm qac. CDI discarded. 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

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures provided for whole milk held on tphc. CDI discarded TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P observed whole milk on tphc past discard time. CDI discarded

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed rear hand sink has no shielding from food prep counter of which is is a integral part. No food contamination observed today

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed wet wiping cloth stored on counter and not in sanitizer.

4-501.11 Maintain equipment in good repair. Observed Fagor dish machine not in use. No chemicals. Not required as long as seating remains below 50 seats.