COFFEE REPUBLIC UPTOWN

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed spinach and feta danish being held on TPHC without a time label. CDI: Item was voluntarily discarded.

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 minor food debris build up in prep top unit. Clean as needed.

REPEAT VIOLATION: 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed CFPM was not present. Facility has exceeded allotted time period of 180 days from permit date (1/28/25 - 7/27/25) to comply with the above referenced CFPM requirements. -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160 F as measured by a max/min thermometer. - P. Observed under counter dish machine reach required final rinse temperature of 160 F after 6 cycles. Discussed issue with management who advised a service request will be submitted for the dish machine. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. - P. The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed opened container of milk being held past its manufacturer’s expiration date of 8/5, yellow american cheese (7/26-8/9) and brisket (7/31-8/6) being held past their expiration dates and unknown date label for turkey. CDI - All foods voluntarily discarded. -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.

REPEAT VIOLATION: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed unidentifiable chemical in spray bottle. According to employee, substance is quat sanitizer which was verified with EHS’s qt san test strip. CDI - Spray bottle labeled accordingly. -2-

REPEAT VIOLATION: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box containing cartons of oatmilk stored on the floor being used to prop open door. No escalation of points due to improvement noted. -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers not wearing hair restraints. -0-

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 box of napkins, boxes of single service drink cups and to go containers stored on the floor in back storage room. -0.5-

REPEAT VIOLATION: 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. REPEAT VIOLATION: 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed no means to test both quat sanitizer chemical concentration and dish machine high temperature sanitizing methods. Sanitizer at 3-comp sink and dish machine final rinse temperature verified to be in compliance during today’s inspection. -1- EHS provided sample test strips for qt sanitizer. ***Verification is required***.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC on duty is not a CFPM. A CFPM was not present. PIC stated that she is currently undergoing classes to obtain CFPM status. Facility allowed a time period of up to 180 days from permit date (1/28/25 - 7/27/25) to comply with the above referenced CFPM requirements. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). - P. Observed food handler wash hands for < 5 seconds. CDI - Food handler coached and washed hands properly. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee who arrived to start shift, enter the facility to take a customer and immediately handle goods with out hand washing. CDI - Employee coached and washed hands. -2- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed milk and cream cold holding > 41 F in cold drawer unit since last night. CDI - PIC voluntarily discarded products. -0- 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. No procedures available for spinach and feta danishes on TPHC. CDI - REHS reviewed TPHC form with PIC and form completed. TPHC document will be maintained accessible in the facility. 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. - P. Observed no time stamps for spinach feta danishes held on TPHC since early morning. CDI - PIC voluntarily discarded danishes. Points deducted due to improper method executed, no time labels observed or written instructions for employees to discard after the 4 hour window. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed unidentifiable chemical in spray bottle. According to PIC, substance is used as sanitizer. CDI - Spray bottle labeled accordingly. -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed beverages stored on the floor in back room. -0-

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 spoons held in stagnant water temping at 95 F. CDI - PIC removed water. -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. Observed boxes of single service cups and lids stored on the floor in back storage room. -0-

4-501.11 Maintain equipment in good repair. Observed wiping cloth wrapped around leg of cold brew refrigerator. Per PIC, wiping cloth had been tied around leg to catch leak. Repair. -0-

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. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed no means to test both quat sanitizer chemical concentration and dish machine high temperature sanitizing methods. Sanitizer at 3-comp sink and dish machine final rinse temperature verified to be in compliance during today’s inspection. -0.5- ***Verification is required.

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 debris from cold brew accumulating inside of cold drawer unit. Clean and maintain clean. -0-

5-205.15 Maintain a plumbing system in good repair. Observed water leak at 3-comp sink dispensing system. Repair. -0-

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 personal employee food stored with and above resale foods inside of the reach-in unit. -0-