JAVESCA COFFEE PROVIDENCE

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed breakfast burritos, breakfast sandwiches, croissants, and yogurt parfaits received from Javesca Coffee Steele Creek location > 41F (see temp chart). CDI: products were placed in 3- door freezer that is not being utilized and products were cooled down to 40F/below in 30 minutes. Facility will discontinue process of transporting sandwiches and burritos from that location until EHS can re-evaluate receiving temperatures. Next delivery is scheduled for next Tuesday 6/16. EHS will follow-up on Tuesday to ensure receiving temperatures are in compliance. At that time permit will be amended.

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) 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 . Observed yogurt parfaits inside 2-door reach-in cooler and breakfast sandwiches inside cooler drawer below turbo chef not dated properly. CDI: PIC was able to confirm date products were made; products were properly dated.

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

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 purses and aprons on shelf with single service and dry goods items.