MAMAKA BOWLS

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed multiple flats of raw shell eggs stored above RTE foods (tortillas, salsa, shreddy cheese) inside lowboy cooler 4. CDI: PIC corrected storage order to prevent contamination. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed multiple cases of unwashed strawberries and unwashed blueberries stored above multiple milk jugs/cartons, stored inside the RIC. Ensure all unwashed produce is stored below RTE food items to prevent contamination. EHS provided PIC with storage order handout. For more information on food storage order 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 QUAT sanitizer in sanitizer basin of the 3-compartment sink reading low concentration, around 100ppm. EHS observed sanitizer solution was warm to touch. CDI: PIC dumped out sanitizer basin and refreshed with properly concentrated QUAT sanitizer. 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

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle of bleach solution measuring too high of chlorine sanitizer, bleaching out the test strip back to white. CDI: PIC added more water to the bleach solution to measure proper concentrations.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large stack of banana boxes stored directly on the floor in the prep room. PIC stated they may have ordered too many bananas for the week. Ensure all food items are stored at least 6 inches off of the floor to prevent contamination.

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 dry ingredient measuring cups (used as scoops) stored inside cambros of granola, commingled within the food product. Observed scoop handle stored inside large rolling bin of granola, commingled within the food product. Ensure all scoop handles are stored above the top of the food product to prevent contamination.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 two large buckets stored underneath the 4-compartment prep sink at the make line. One was labeled "clean." EHS advised PIC to keep clean linens stored off of the floor to prevent possible contamination from the soiled multi-use blenders and utensils that are constantly being rinsed off at the 4-compartment prep sink. REPEAT VIOLATION.

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 2 cases of clear deli containers stored directly on the floor in the dry storage room. Observed 2 cases of single-use straws stored directly on the floor in the hallway near restrooms. Keep all single-use articles stored at least 6 inches off of the floor to prevent contamination.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a standing Frigidaire reach-in cooler without an NSF sticker, with the label "garage ready" stored in the dry storage room. PIC stated they have not used it for anything, and EHS observed no food for sale was stored inside. Remove non-NSF cooler from premises if unnecessary for operations and maintenance. REPEAT VIOLATION. 4-501.11 Maintain equipment in good repair. Observed gap in gasket attached to lowboy cooler 3, located at the coffee station. Repair damaged gasket. REPEAT VIOLATION.

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 2 missing ceiling tiles in the prep room. PIC was unsure of where the ceiling tiles were misplaced. Obtain missing ceiling tiles so that ceiling is smooth and easily cleanable, and to prevent possible entrance of pests.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC at EHS's arrival. Shift lead present was unable to answer all of EHS's questions. CDI: PIC arrived to the facility shortly after. Ensure shift leads are trained and knowledgable on facility's processes and procedures in a case when PIC has to step out to run errands for the facility and has the resources in case of an emergency.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the start of the inspection. Shift lead present had Food Handler's Certification from an accredited source, but is not a Certified Food Protection Manager. CDI: PIC who arrived to the facility shortly after, is a CFPM and certification is active and has not expired. REPEAT VIOLATION. *Note: Although a repeat violation, not deducting points since CFPM arrived shortly after EHS's arrival. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign posted at the handsink behind the coffee counter area. CDI: EHS provided PIC with handwashing signs created by the county.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS food products (two containers of spinach, multiple cartons of almond milk, multiple cartons of coconut milk, multiple cartons of chocolate almond milk, and coconut cream) cold holding above 41F (see temp chart) inside one of the reach-in coolers at the make line. EHS observed ambient air temp of the unit was temping 55F and the lowest the unit dropped to was 51F. EHS also observed heavy ice buildup on the left side interior wall of the unit. PIC stated they do not conduct temperature checks throughout the day on their cold holding units. PIC voluntarily discarded all TCS food products temping above 41F, as length of time all TCS food products have been cold holding above 41F is unclear. PIC contacted owner to let them know of the situation to reach out to repairman to check on this unit. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. Observed 3 carafes of TCS food products (oat milk, half and half, whole milk) holding at room temp on the counter of the coffee station area. PIC stated facility does not hold any items on TPHC, and stated they just recently started holding these carafes out at room temp. PIC stated these carafes were placed on the counter at 7:00AM this morning. EHS went over TCS food items needing to be cold held at 41F or below, or set out at room temp on time by approval from EHS for TPHC procedures. PIC stated she will speak with the owner and see if they want to hold these carafes on TPHC for 4 hours. CDI: PIC dumped out carafes. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed opened containers of milk in two reach-in coolers at the make line, without date labels. PIC stated that some of the containers of milk were opened this morning and will get used before shift change, but some were opened last night. EHS advised food employees get into the habit of date-marking all milk containers once opened, just in case they have a slow morning and the milks do not get used within the 24 hour time frame. CDI: PIC had food employees date-mark all opened containers of milks. REPEAT VIOLATION. *Note: Although repeat violation, EHS not deducting full points today since EHS observed milks were being constantly used throughout the time of the inspection for today's orders. If observed as a repeat violation during next routine inspection, full points will be deducted. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed garage door at the front of the dining room kept open during the length of the inspection, with no equipment installed above garage door to prevent entrance of pests. Permit conditions specifically state "This FOOD ESTABLISHMENT, when providing an open-air atmosphere by use of garage doors, open wall or other means to a dining area, must provide approved equipment or other effective means to prevent /deter the ingress of insects, rodents or other public health pests." Facility shall obtain an air curtain or some other sort of equipment to prevent constant entrance of pests. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flies throughout the facility. Observed groups of fruit flies in banana boxes and lime box in the back prep room. Contact pest control company to control insects/pests at facility.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 two large, unlabeled buckets stored underneath the 4-compartment prep sink at the make line. PIC stated that the bucket on the left is where they keep clean linens and the bucket on the right is where they store soiled linens. EHS advised PIC to keep both buckets labeled so that all employees are aware of which linens are clean and which linens are soiled, and to keep clean linens stored off of the floor to prevent possible contamination from the soiled multi-use blenders and utensils that are constantly being rinsed off at the 4-compartment prep sink.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed an igloo cooler stored on the floor in the back prep room, storing whole milk jugs. PIC stated they have been temporarily keeping these in this cooler while waiting on repairs to be made for their standing RIC. PIC stated they fill it up with ice once observed that all the ice has melted. EHS observed whole milk was temping at or below 41F (see temp chart). EHS explained that igloo coolers are not commercially approved equipment and facility cannot use it as a temporary cold holding unit. CDI: PIC moved whole milk jugs to another cooler, and EHS explained to PIC to remove igloo cooler from facility. 4-501.11 Maintain equipment in good repair. Observed standing RIC in the back prep room out of order. PIC stated there is a work order in to have it repaired, and do not have an estimated time for when repairman will arrive. EHS observed there were no TCS food items stored in this unit.

5-205.15 Maintain a plumbing system in good repair. Observed pool of water on the floor at the make line near the 4-compartment prep sink. PIC stated the prep sink has been leaking recently and that is why they get a pool of standing water there. Repair water leak under prep sink.

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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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- Observed almond milk, coconut milk, chocolate almond milk, whole milk, half and half and heavy whipping cream in different units with no date marks. Per PIC, items were opened prior day. -CDI- PIC properly date marked items. **REPEAT** -1.5- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed powder items in containers on shelving with no labels. Observed salt with no label. **REPEAT** -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and food employee with no protective head covering. -0-

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 ice scoop and scoop for salt touching food contact surfaces. **REPEAT** -0.5-

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single service cups stored outside of original sleeves. Protect lip-contact surfaces of single service cups at counters. 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 spoons stored on floor. **REPEAT** -1-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF : Facility could not confirm employees have been trained on reportable illnesses and symptoms. CDI- REHS sent approved training document and acknowledgement. For more information on employee health policy, 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 : Facility has no written procedures for vomit / diarrhea clean-up. CDI: REHS sent approved procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Opened employee food and drinks stored over and in contact with retail food. CDI- food relocated to area where contamination could not occur.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P : Almond and coconut milks above 41.0 F in reach-ins. PIC moved to freezer space. Return visit on two days to check on cold holding in low boy reach ins. 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 : Date mark opened milks that are held more than 24 hours after opening. Observed no date marking of opened milks. CDI- Milk 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Bottle labeled as sanitizer measured above 500 ppm quat. CDI- bottle relabeled.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .Facility does not have a thin probe thermometer to take temperatures of food. Obtain within two days. Return visit to verify.

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. Containers of food not labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies noted in facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed fruit stored on floor of kitchen and behind counter.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Ice scoop and food dispensing utensils observed with handles down in food.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Single service cups stored out side of original sleeves. Protect lip-contact surfaces of single service cups at counters. 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 floor.