SUMAQ COFFEE

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 chicken cooked on and cooling since 4/14/26 holding above 41F during inspection. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - Chicken voluntarily discarded. 1.5 pts. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic oil being stored above air curtain in prep unit holding above 41F during inspection. Garlic oil voluntarily discarded. Observed ham and cheese stuffed breads being held outside of temperature control. Breads to be held on TPHC for the day, and held in refrigeration going forward. Observed all TCS food items in bottom of prep unit holding above 41F during inspection. See temperature chart. Ambient in unit 48F. All items had been placed in unit one hour prior to REHS discovery. Maintenance contacted during inspection. Unit to be temporarily moved to TPHC until repair. TPHC form provided and filled out during inspection. 72 hour VR required. Repeat. 3 pts. Risk Control Plan to be implemented during follow up visit. 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed no disclosure on menu during inspection. Asterisk on dish served with under cooked eggs leads to statement claiming customers can add additional proteins to their meal. Addition of disclosure statement and correction of footnote symbols necessary. 10 day VR required. 0.5 pts.

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 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed cooked chicken cooling while in a deep, covered bowl during inspection. Chicken had missed cooling window and was voluntarily discarded. Observed facility storing a multitude of foods that had been cooked and cooled on site. Per PIC, facility currently cools the following items from hot: Chicken, ground beef, pepper sauce, quinoa, bechamel, ham and cheese filled pastries, strawberry and cream pastries, shell eggs, beef filled empanadas, and chicken filled empanadas. Permit states facility is limited to cooling down cooked chicken. See General Comments for permit condition statement. Facility does not have proper cooling equipment, such as a WIC or blast chiller. Facility shall either discontinue cooling all items except cooked chicken and one additional item, or shall acquire proper cooling equipment. 10 day VR required. 0.5 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various employee belongings being stored above and in conjunction with customer foods during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.14 Post a handwash sign at each handsink. Observed employees dumping coffee in handsink during inspection. Observed no handwashing sign at any handsink in kitchen area. CDI - Coffee pot removed from sink. Handwashing signs provided. Repeat. 1 pt.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy strawberries and moldy ground cherries in bowl prep during inspection. PIC stated items had been purchased for specials menu, but items had been discontinued due to management dissatisfaction. CDI - PIC voluntarily discarded. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in front RIC and back RIC 1 holding above 41F. See temperature chart. Ambient in front RIC 46F. Ambient in back RIC 1 41F. Back RIC 1 observed over stocked, potentially blocking proper air flow throughout unit. Observed garlic and oil mix being held outside of refrigeration. PIC stated mixture is held outside of temperature control during service, and placed in refrigeration over night. All foods voluntarily discarded. Maintenance contacted during inspection. EHS observed ample refrigeration space provided without the use of either unit. 72 hour VR required. Repeat. 3 pts. Risk Control Plan to be discussed if no improvement by next 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 .

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 cartons of milk and milk alternatives not baring label indicating their date of opening. PIC stated all milks had been purchased on 10/16, but could not provide receipt or invoice to verify. CDI - Milks allowed to be labeled with date of opening. EHS informed PIC that this practice shall not be allowed in the future. 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 .

3-501.19 (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. 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 carton of milk being held outside of temperature control for use at espresso bar. PIC stated it is held outside of refrigeration for approximately two hours before it is emptied, but will be discarded at the four hour mark if not emptied by that time. Carton of milk had not been labeled with time it was removed from temperature control. Facility does not have filled out TPHC procedures. CDI - PIC provided TPHC procedures and filled out during inspection. Carton of milk labeled with time it was removed from temperature control. 1.5 pts. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-502.13 Single-use and single-service articles cannot be reused. Observed various single use food containers that had been washed for reuse storing various items throughout kitchen. Ensure single use items are properly disposed of after their initial use. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed utensils being stored in hand sink across from 3 compartment sink. CDI: PIC removed utensils from hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of chicken empanadas, wasi sauce and spinach and cheese empanadas being held in reach in cooler next to can wash, a box of unsalted butter being stored on dry storage shelf in bakery area and all milk products being stored in low boy cooler behind front service counter all being held above 41F. See temp chart. PIC voluntarily discarded all items and moved milk products to reach in cooler in storage area as they had been in unit for approximately 2 hours. VERIFICATION REQUIRED within 3 days to ensure coolers are maintaining food items at 41F or below. REPEAT.

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 several containers of spices being held in bakery, at grill area and at front counter without labels. Label all working containers of food.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of onions being stored on floor under dry storage shelf in storage area. CDI: PIC placed boxes of onions on storage shelf.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a scoop being stored in a container of cooked quinoa in prep reach in cooler in which handle of scoop was resting in food. CDI: PIC removed scoop from container of quinoa.

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 stacks of single use to go containers being stored at front service counter outside of their original packaging right side up. CDI: PIC inverted containers. REPEAT.

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. Observed employee beverage being held on prep counter amongst cooking and hot holding equipment. CDI: PIC relocated employee beverage. REPEAT.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a small bowl containing raw egg being stored in prep flip top cooler above a container of pesto and a bag of raw bacon being stored in reach in cooler above several ready to eat foods. CDI: PIC relocated-arranged items to proper storage order. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw chicken being stored on a shelf in reach in cooler above raw shell eggs. CDI: PIC re-arranged items to proper storage order.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P 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 . Observed employee wash and rinse a lid for a hot holding pan without sanitizing before attempting to use lid. CDI: Employee placed lid in dish machine to properly sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed bechamel sauce being held in prep flip top cooler, two containers of empanadas, and a container of chicken being held in prep reach in cooler, a tray of spinach and cheese empanadas being held in reach in cooler and containers of chicken and quinoa in another reach in cooler all being held above 41F. See temp chart. CDI: PIC voluntarily discarded all items. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed a bag of sliced deli ham which PIC stated was opened yesterday in prep reach in cooler without a date mark. CDI: PIC voluntarily discarded item. REPEAT. 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 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 . Observed containers of sliced deli ham date marked 11/02 and a container of sliced prosciutto date marked 10/23 being held in prep flip top cooler. CDI: PIC voluntarily discarded items.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed bags of raw chicken being thawed in prep sink without being submerged in a bowl under cold running water. CDI: PIC placed chicken in a pot fully submerged under cold running water.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flying insects in kitchen. Contact pest control service provider to address issue.

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 four stacks of single use to go containers being stored right side up outside of their original packaging. CDI: PIC inverted containers.

4-501.11 Maintain equipment in good repair. Observed facility’s only reach in freezer inoperable. Facility is currently holding raw chicken in reach in freezer at owner’s other establishment across the street temporarily until freezer is replaced.

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. Observed employee beverages stored with clean utensils.

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 cooked chicken cooling at 70f in reach in cooler at 230 pm. Chicken was cooked at 730 am this morning. Pic unable to provide reason why or make claim chicken was cooled properly. 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed container of cooked chicken and milk held off temperature control. CDI removed to cool 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed hard boiled eggs and empanadas cooked yesterday with no date mark. CDI date marked 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 .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf observed facility cooling multiple meats not approved to cool due to lack of proper cooling equipment. CDI ITS issued

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Pic unable to provide thermometer

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet wiping cloths stored throughout kitchen some on food contact surfaces.

4-502.11(A) Maintain utensils in good repair. Observed Teflon coming off frying pan

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 food preparation in unapproved room where fits and finishes do not currently meet standard CDI see ITS