COFFEE REPUBLIC

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - observed digital thermometer not accurate to + or - 2 degrees F and reading 29.8 in ice water. Vr required. 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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food employees not wearing hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth not submerged in sanitizer on counter and in bucket

2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. - Observed PIC not able to demonstrate knowledge of food safety or questions related to operation. CDI by instruction. Repeat. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not certified . For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-201.11(C) Packaged food shall be labeled as specified in Law (e.g. Identify food name, specific ingredients, manufacturer name and address, nutrition information, labeling in English. - Pf - Observed packaged panini new menu item that operator stated was prepared at home location on Trade St and delivered to sister locations. EHS did not observe any label information regarding ingredients or allergen and PIC unable to provide invoice on site. EHS could not verify source at time of visit. Contacted EHS over Trade St. location to find out information and voicemail left. Vr to ensure source of packaged panini sandwiches 3-201.11(A) Use food from approved sources only

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 coffee filters uncovered / unprotected.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC on duty during inspection. Employee stated shift lead left at 2:00pm and no one else will be working alongside of them for the rest of the day. Ensure PIC is on site during all hours of operation. 10 day VR required. Repeat. 1 pt.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all hours of operation. Repeat. 1 pt. 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 Observed employee unable to explain facility’s employee health policy to EHS during inspection. Ensure all employees are aware of their responsibility to report symptoms and illnesses. 10 day VR required. 1 pt. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed glass cup being stored in handsink at beginning of inspection. Employee stated it was in there to be rinsed out as their glass rinser is broken. CDI - EHS coached employee on proper handsink usage. Employee removed cup and rinsed in prep sink for remainder of inspection. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed soy milk, almond milk, and oat milk in espresso lowboy holding above 41F during inspection. All items were heavily stocked, and cartons in the front were up against the door. CDI - Employee voluntarily discarded milks. Facility will stock lowboy lighter going forward. Repeat. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of coffee beans being stored in direct contact with the floor during inspection. CDI - Employee placed upside down plastic tub underneath containers. 0 pts.

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 single use paper cups being used as dispensing utensils for coffee beans being stored directly in the coffee beans. CDI - Employee removed cups from coffee bean containers. 0 pts.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for sanitizer concentrations on site during inspection. Acquisition required. 10 day VR required. 0.5 pts.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed drain tubes from glass rinser and espresso machine below the flood line during inspection. CDI - Employee cut tubes with scissors. Repeat. 1 pt.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC on duty at beginning of inspection. CDI - PIC arrived 30 minutes after inspection began. Ensure there is always a PIC on duty.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Staff was unable to provide proof of food protection manager certification during inspection. Facility has until 1/22/25 to certify a manager/employee. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee go from washing dishes in three compartment sink to handling to go customer food without washing hands in between. CDI - EHS reminded employee to wash hands after washing dishes. Employee washed hands.

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Observed only hand sink in food prep area leaking and quarantined off from use during inspection. Employees have been washing hands in dump sink in the mean time. PIC called plumbing during inspection and the handsink will be serviced by the end of day 8/23. EHS will follow up on 8/26 to verify it has been fixed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed quiches in display case holding above 41F during inspection. CDI - Employee discarded. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probed thermometer on site during inspection. 10 day VR required.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer with a concentration below 100ppm quat during inspection. CDI - PIC changed sanitizer in bucket. 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 sanitizer bucket being stored on the floor at beginning of inspection. CDI - Employee moved bucket to more appropriate location.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed glass rinser and coffee machine drain hoses below flood level rim in mop sink during inspection. CDI - PIC cut hoses to be 1 inch above flood level rim.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions being stored in conjunction with customer food items during inspection. CDI - PIC moved to appropriate location. 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food being stored in conjunction with customer food items. CDI - Employee moved to appropriate location.