SUMMIT COFFEE EASTOVER

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed portioned cream cheese, ham/cheese croissants, lemon curd danish, and cinnamon rolls above 41F in lowboy cooler. Observed unsalted butter at back of cooler at 41F. Observed ambient temperate of cooler at 39F. - PIC voluntarily discarded the foods held in the cooler for over 4 hours (cream cheese, lemon curd danish, cinnamon rolls). Ham and cheese croissants were placed in cooler one hour ago, therefore PIC moved croissants to RIF for rapid cooling. By end of inspection, EHS observed croissants at 41F. -PIC stated temperatures may be high due to breakfast rush, where door was opened frequently. -EHS recommended methods to ensure proper cold holding, such as lowering temperature of cooler, placing portioned cream cheese on 4-hour TPHC, or servicing the cooler. -Facility must monitor temperatures to ensure proper cold holding throughout entire day. -3 day verification visit required- 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 .

3-501.15 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 chocolate bread pudding cooling in lowboy cooler, covered tightly with plastic lid. Chocolate bread pudding was cooked to a final cook temperature of at least 145F this morning (contained raw egg prior to cooking). -CDI- PIC immediately moved bread pudding to RIF for rapid cooling. After moving to RIF, EHS observed bread pudding cooling at sufficient rates (see temperature chart). Use freezer for efficient cooling. 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 .

3-304.12 (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 for sugar scoop submerged within the food. Ensure the handles are removed from the food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed multiple items in lowboy cooler above 41F (see temperature chart). Observed ambient temperature of unit at 48F. PIC stated no temperature checks were conducted this morning. -PIC voluntarily discarded all items above 41F (spinach and bacon quiche, spinach quiche, French toast bake, ham and cheese croissants, whole milk, half and half milk, cold foam cream, fat free milk). Some items in lowboy were observed at or below 41F. PIC relocated items at or below 41F (whole milk, fat free milk) to a functioning lowboy cooler. -PIC manually adjusted temperature of lowboy. Facility will not cold holding in lowboy until it is fully repaired and properly cold holds at or below 41F. Facility may remain open due to sufficient cold holding space in other lowboys and reach-in-coolers. -3 day verification required- EHS will follow up. 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 .

3-501.19(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 ham and cheese croissants in lowboy unit, after being held on TPHC for 4 hours yesterday. Food held on TPHC must be discarded after the TPHC time is ended. Food held on TPHC may not be cooled down and used for later service. -CDI- PIC voluntarily discarded the ham and cheese croissant from TPHC yesterday. PIC and EHS discussed proper usage of TPHC procedures.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -Observed food employee without hair restraint. Food handlers must wear head covering (hat, headband, etc) to cover hair.

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. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Milk and half and half in reach-in cooler measured 44-45F. TCS foods in cold holding shall measure 41F or less. CDI - PIC turned down cooler and the milk and half and half were used before the end of the inspection. 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 .

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Milk pitchers had been in use since 7AM and had not been switching out or washed, rinsed and sanitized at 12:15PM. In-use utensils that contact TCS foods must be washed, rinsed and sanitized every 4 hours. CDI - Pitchers taken to sink and washed. 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: 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ham and cheese scones were held out of temperature control at 70F and had been there for over 4 hours. Establishment must keep TCS foods cold or using time as a public health control. CDI - Scones discarded and PIC e-mailed TPHC form to fill out for all TCS foods held out of temperature control. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. PIC was not wearing hair restraint while preparing food. Food employees must wear a hat or hair net when preparing food. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food stored on top shelf of upright cooler above food for restaurant. Store employee food in a separate area, such as the bottom of the cooler. 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 certified food protection manager on site today. Facility has 210 days from permit issuance to comply.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed high temperature dishmachine not sanitizing properly. Rinse temperature only reaching 155F after multiple cycles. CDI: facility set up 3-comp sink to wash, rinse, and sanitize until dishmachine can be repaired. Compliance visit needed within 10 days to ensure dishmachine has been repaired.

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. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed no procedures for milk and creamer held on TPHC at customer display area. CDI: E-mailed PIC procedures and reviewed how to fill out the form. Form completed. 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 no times documented for milk held on TPHC at customer display area. CDI: times placed on milk.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer available for checking food temperatures. VR required in 10 days.

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

4-904.11(B) Knives, forks, and spoons in consumer self service areas shall be presented so that only the handles are touched by employees or customers. Observed multi use utensils for customers at display area stored improperly and not inverted.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no thermometer for testing sanitizing temperatures for high temp dishmachine. VR required within 10 days to ensure thermometer is provided.