HARAZ COFFEE HOUSE LOSO

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed facility utilizing dish machine without sanitizer present. EHS got a reading of 0ppm of chlorine for dish machine. CDI- Facility is utilizing three compartment sink to wash dishes until dish machine can be repaired. **3-day VR** -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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two spinach and feta cheese danishes that were above 41F in the glass door reach-in cooler. CDI- PIC voluntarily discarded the food. -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 .

3-501.18 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 sliced turkey and sliced pastrami in the prep top cooler held for more than 24 hours without proper date marking. CDI- PIC had the foods properly date marked.-0- 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. Observed and unlabeled spray bottle of soap and water. CDI- PIC properly labeled the spray bottle. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed chemical spray bottles stored next to juice cartons on the wall shelf nearest the hand sink. CDI- EHS moved the chemical spray bottles to proper storage area. 7-208.11 Store labeled, first aid supplies to prevent contamination.-P EHS observed firsts aid kits stored above prep unit. CDI- PIC relocated to approved area. -1-

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 two squeeze bottles with green and white food that were not labeled. Also, observed a container of a beige granular food that was not labeled. Ensure foods out of original packaging are labeled to be easily identifiable. -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. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed coffee mug, bag , and other personal items stored with food items. Designate a separate area for employee storage of employee belongings. -0.5-

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC present at start of inspection. Employees told EHS that manager would arrive in approximately 30 minutes and that they would be unable to answer questions relating to the inspection. CDI- PIC/manager arrived onsite near the end of the inspection.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty during inspection. EHS advised that a certified food protection manager shall be onsite during all hours of operation. -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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. Observed multiple employee beverages present on prep surfaces where active prep was occurring. CDI- Employee beverages were relocated. **REPEAT** -1-

2-301.15 Only wash hands in handwashing sink. -PF Observed food employee wash their hands in the 3-compartment sink then walk over to the hand sink to get paper towels. CDI- Education was provided and employee rewashed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employees use hand sink as a dump sink, to fill up containers, rinse rags, and rinse utensils. CDI- EHS provided education to PIC and advised that hand sinks shall only be used for handwashing, no other purpose is permitted. -1- 6-301.14 Post a handwash sign at each handsink. Observed that all three hand sinks were missing required signage. CDI- EHS provided facility with hand washing signs.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a food employee handling food without the use of a hair restraint.

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 a container on the coffee counter with utensils in it with water at 68F. CDI- EHS provided education and PIC stated they will use water from the hot water machine to provide water of at least 135F for utensils.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employees using a cloth to dry dishes. CDI- EHS provided education and all dishes that were cloth dried were rewashed/rinsed/sanitized.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC, unable to produce handouts for foodborne illnesses, or provide sufficient knowledge without them. CDI coached handouts distributed. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf observed facility does not have handout given at time of permitting. CDI handout red distributed. 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. Observed multiple examples of employees, eating and an area over food for the public and their food stored with food for the public. CDI removed coaching provide

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed boxes of raw eggs, stored above, ready to eat foods and reach in cooler CDI reorganized For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed, unlabeled spray bottle of yellow solution. Labeled CDI.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility, unable to provide the diameter probe for tempting TCS foods. VR.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed facility, unable to provide test trips for chemical dish machine. VR.