SUMMIT COFFEE HIGHLAND CREEK

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in containers of water with temperatures of 72F in prep areas. -0.5 points-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vent covers in restrooms with build up of dust. Recommend higher frequency and more thorough cleaning. -0.5 points-

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

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 unlabeled containers of ingredients in dry storage area. -0 points-

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 coffee filters stored on top of coffee grinder without protective packaging. Observed opened and upright food containers stored on prep table next to oven. Store single use items in protective packaging until used. -0 points-

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

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed tongs used to handle pastries and bagels stored on counter tops. PIC stated that utensils are washed, rinsed, and sanitized only at the end of the business day. CDI - PIC was corrected through instruction. PIC has been advised that utensils shall be cleaned and sanitized at least every 4 hours. -0 points- 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed container of butane used for butane torch stored with loose leaf tea and ready to eat food products. Observed chemical sanitizers and cleaners stored above utensils on storage rack. CDI - Items were moved to designated chemical storage area. -1 point-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed wooden cutting board with deep gouges. Resurface or replace cutting board so that it is smooth and easily cleanable. -0 points-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility without employee health plan. CDI..EHS left employee health plan with facility. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed employee cough then continue to make coffee. CDI.Employee washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed oat milk above 41..please see temp chart. CDI moved milk to RIC to quickly cool 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 .

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. EHS will return or have facility text a picture with grade card before next Friday May2

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin at front hand wash sink

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can blocking hand sink access. CDI- relocate trash can.