SUMMIT COFFEE NODA, LLC

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

5-202.12 Provide at least 100F water at handsinks. Observed bathroom handsink unable to reach 100F due to hot water tap being blocked.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed floor of walk-in needing to be cleaned under storage racks.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine sanitizer reading 0ppm. EHS will return or have PIC call if repair tech not able to make it by Saturday 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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints worn by food employees.REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed dairy and oat milk in RI at temperatures above 41F. PIC indicated that the milk was delivered less than 30 minutes ago. CDI. PIC was advised to keep milk at 41F and below before serving it. Milk in the WI from yesterday is 41F. 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 (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 facility hold food on time without a written procedure. CDI. PIC indicated that one was made nut was not on site. TPHC was sent to PIC on site to be posted. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed containers of sanitizer stored directly on prep table. CDI. PIC removed.

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