TSAOCAA TEA CAFE

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 no time to indicate the 4-hour start/discard time for all creamers or the fried chicken. PIC stated timers are used to monitor the 4-hour TPHC time. EHS observed timers, yet the timers did not accurately reflect the 4-hour time. -CDI- PIC started the timer to properly reflect 4 hours from when all items were removed from temperature control. EHS recommends having separate timers for each food item held on time, and placing the timers for under a label for each food item to keep track of food times.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -Observed no hair coverings worn by any employees during inspection. All food employees must wear hair restraint (hat, hair net, etc.).

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 handles of scoops for dry goods submerged within the food (flour, breader). Ensure the handles remain above the top of the food, and are not directly touching the food.

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 drinks stored directly on top of reach-in freezer for customer food. -CDI- PIC relocated employee food to separate, designated area to prevent contamination of customer food.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towel at front handsink. -CDI- PIC provided paper towels.

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. -Per conversation with PIC, blenders used to mix milk creamers are washed using hot water and soap. -CDI- EHS explained that the blender must be taken back to 3-compartment sink at least every 4-hours to be washed/rinsed/sanitized. PIC agreed. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed thawed corn in the prep top unit above 41F. PIC stated the corn was delivered frozen, then thawed under warm water this morning (less than 4 hours ago). -CDI- PIC iced the corn and EHS observed corn reach 32F within 5 minutes. EHS explained thawing procedures and recommended thawing under cold water with ice, or slacking by placing in the reach-in freezers the day before. -REPEAT- -Observed coconut milk, creamer, milk foam, and egg waffle batter above 41F in front prep unit low reach-in cooler. Food employee stated they were frequently used during lunch rush today (within the past hour) and were removed from refrigeration unit for during that time. All other foods in the cooler were properly cold holding at or below 41F. -CDI- Because milk products were above 41F for less than 4 hours, PIC moved all items above 41F to freezer for rapid cooling. By end of inspection, EHS observed foods cooling at sufficient rates to reach 41F within 4 hours. -EHS and PIC discussed alternative methods to cold hold. PIC stated facility may use 4-hour TPHC for coconut milk, creamer, and milk foam going forward. Because foods must begin 4-hour TPHC at 41F or below, EHS recommended prepping all milk products the day before, allowing them to cool down to 41F or below overnight; or by using the reach-in freezers for rapid same-day cooling. Cooling is necessary for milk products because multiple ingredients are combined and mixed together, causing them to rise in temperature. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf -Observed egg waffle batter cooling in prep unit low reach-in cooler in large, deep plastic container. Egg waffle batter was prepared this morning using the mixer, less than 4 hours ago. -CDI- EHS discussed efficient cooling methods (using freezers, smaller portions) for rapid cooling. -CDI- PIC moved egg waffle batter to reach-in freezer for rapid cooling. By end of inspection, EHS observed egg waffle batter cooling at sufficient rates to reach 41F within 4 hours. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 multiple containers of both dry and liquid foods without a label. Label all foods with the common name of the item. -No point escalation due to significant improvement noted since last inspection (spice containers labeled, flour/sugar/cornstarch containers labeled). -REPEAT-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed boxes of food (jelly, fruit, boba) stored directly on the floor in the back storage room and underneath ice machine. PIC stated they are working to obtain additional shelving for dry storage. -No point escalation due to significant improvement noted since last inspection in preventing contamination of food. EHS observed proper separation of food prep activities and wash/rinse/sanitize procedures in kitchen. -REPEAT-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf observed PIC failure to demonstrate oversight of proper handwashing, utensil washing, and food preparation without cross-contamination. CDI pic coached A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. observed employee, beverages and employee food stored with or mingled with on or over food or single service utensils for the public.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P observed food employee preparing raw chicken, using gloves, contaminating gloves with raw chicken, touching multiple different surfaces in kitchen without removing gloves and washing hands and re-daunting gloves without washing hands. EHS showed this to PIC who attempted to correct but the employee went to wash his hands in the three compartment sink PIC motion for him to wash his hands in the hand wash sink. He attempted to get soap and then go back to the three compartment sink to wash his hands. PIC needs to spend additional time training staff on proper handwashing. 2-301.15 Only wash hands in handwashing sink. -PF see above

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. upon entrance into the kitchen EHS observed hand sink in the kitchen was completely full of solid utensils because three compartment sink was being used to prep raw chicken and food. Preparation sink was being used as food preparation per order. CDI-Hand sink unblocked.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P food employee working with raw chicken, failing to remove gloves before touching handles of reaching cooler and other equipment in order to not contaminate those handles and surfaces. CDI coached, hands washed new gloves donned

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed cooked corn in water in top of prep unit at 50f. CDI- 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed no date marking for shredded lettuce , sliced tomatoes and cooked corn. CDI- date marked 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed spray bottle of cleaning solution on labeled with other cleaning solutions on the floor.

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 multiple containers of various powder or granular substances unlabeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of raw chicken stored on kitchen floor. Facility is struggling to perform all its food preparation activities in a very limited space. facility may have to consider limiting menu. 3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed facility using equipment not designed for its intended purpose. Prep sink was unusable because it was serving as a storage station for mixing cooked chicken and sauces and utensil washing sink was being used as food preparation sink with no where to put soiled utensils.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. observed ladle stored on dry food storage rack on top of electrical cord where the rice pot was plugged in.

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 multiple plastic sleeves, single service to go food containers stored on the floor under the counter.