COFFEE REPUBLIC #8 BALLANTYNE

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM present during inspection. (0) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed hand sink behind three compartment sink full of equipment and utensils. EHS observed small speed rack stored in front of hand sink. EHS advised to maintain hand sink free and clear of anything to allow access for handwashing. CDI - PIC removed items from hand sink. (1)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed interior use wiping cloths stored on counter wet. EHS advised that once wet, wiping cloths must be stored in properly concentrated sanitizer. CDI - PIC removed linens from use. (0)

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. EHS observed single service items stored directly on the floor. EHS advised last inspection to ensure single service items are elevated off the ground. 4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. EHS observed single service items being stored under open stair well. EHS advised during last inspection to relocate items. EHS advised that the gap could be blacked by adding a barrier in between each step to create a closed stair well. However, items still need to be elevated. REPEAT. (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. EHS observed painted cement flooring in back area beginning to chip and break. EHS advised to re-paint/seal concrete flooring so that the exposed concrete is no longer absorbent. (0)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC stated there is no training established for employee health that informs employees of their responsibility to report symptoms and illnesses. CDI - EHS provided PIC with employee reporting agreement to review with staff. EHS advised to review this frequently through the year and retain signed copies in the facility for next inspection. (1) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Facility has no procedure available for clean up of vomit/diarrhea. CDI - EHS provided copy to post. (0) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign posted at any hand sink. CDI - EHS provided hand wash signs to post. (0)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous fruit flies throughout facility. Increase pest control visits to reduce the harborage of pests. (1)

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.Observed single service items stored on the floor. 4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed service items stored under open stair well. (0)

REPEAT. 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. (-1) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

REPEAT. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed bagged linens and boxes blocking access to back hand sink. CDI- PIC moves items away from hand sink. (-2)

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: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed bagged linens blocking access to back hand sink. CDI- PIC removes bag from front of hand sink. (-1)

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 incomplete written procedures for TPHC onsite. No pints taken due to proper method executed, with time labels observed, and written instructions for employees to discard after the 4 hour window. TPHC template attached for General Manager to fill out and keep for their records. (-0) Template here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen breakfast sandwiches thawing at room temp on prep top. CDI- PIC moves to RIC. EHS advises on approved thawing methods. (-.05)

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed probed food thermometer 10 degrees off from displayed reading on both of EHS thermometers; EHS thermometers read 4F inside RIF, facility thermometer reads 16F after more than 30 seconds. Replace thermometer at earliest opportunity. 10 day VR required. (-.05) For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in 0PPM quat mixture. CDI- Sanitizer refilled to 200PPM to store wiping cloths. REPEAT. (-.05)

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 over rite foods for public

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P FACILITY sanitizer at 100 ppm qac. Vr 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed spinach filled pastry cooked and placed in case. 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 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 multiple quiches and spinach pastries not 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with rings and bracelet.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.observed multiple red buckets of sanitizer at 0 ppm qac.