BARNES & NOBLE CAFE #2812

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site at all times of food preparation and handling. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed back handsink blocked by opened door during inspection. Observed no paper towels stocked at back handsink. CDI - Door partially closed to allow for access. Paper towels stocked. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various gallons of milk holding above 41F in RIC during inspection. See temperature chart. CDI - All items voluntarily discarded. Repeat. 3 pts. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probed thermometer on site during inspection. Acquisition necessary. 10 day VR required. 0.5 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer below proper concentration. Ensure wiping cloths are stored in properly concentrated sanitizer at all times. Repeat. 1 pt.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all times of foos preparation and handling. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee turn off water faucet with bare hands after washing during inspection. CDI - EHS coached employee on barrier usage when turning off faucet. Employee rewashed hands. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods in display case holding above 41F during inspection. See temperature chart. Ambient in unit compliant. CDI - PIC voluntarily discarded. 1.5 pts. 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 .

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed various boxes of dry tea for customer consumption being stored under greywater pipe in main prep area. Ensure all customer consumables are stored in a manner where they are protected from contamination. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee donning decorative ring while preparing customer food and drinks during inspection. Ensure all non-compliant jewelry is removed from hands and wrists while working with customer food and beverages. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer with concentration of about 50ppm quat during inspection. CDI - PIC refilled buckets with sanitizer maintaining a concentration of about 200ppm. Repeat. 1 pt.

4-501.11 Maintain equipment in good repair. Observed RIF with torn gaskets during inspection. Repair or replacement necessary. 0.5 pts.

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. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths used to wipe down the counter tops in a quat sanitizer solution at 50ppm. -CDI- PIC removed the wiping cloths and stored them in a new solution at 150-200ppm. REPEAT***

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 build up in the gaskets of the cold holding units. Increase cleaning frequency. REPEAT*** (1 pt)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. REPEAT VIOLATION For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed large ice machine with pink build up. Clean as needed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle at mop sink. PIC identified chemical as sanitizer. CDI: Chemical labeled. Observed bowl of clear liquid with wiping cloth stored adjacent to steamer. PIC stated that it was sanitizer. CDI: Bowl labeled.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead crawling insects inside cabinet under utensil well. Facility has active pest control contract and the company was on site last week. REPEAT VIOLATION Future violations will result in full point deduction.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one bowl of sanitizer with wet wiping cloth at 50ppm quat. CDI: Sanitizer was drained and refilled at proper concentration.

4-501.11 Maintain equipment in good repair. Observed shelving in reach in cooler on the line with rusted shelving. Observed missing and damaged laminate on several cabinets throughout facility.

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed employee wash turbo chef liner, then immediately place it into sanitizer. CDI: Liner was rewashed, rinsed, and sanitized.

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 food debris and build up in bottom of reach in freezer in back storage, front cooler, and in cabinets throughout. Observed microwave in need of cleaning. Observed gaskets in need of cleaning.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead crawling insects inside cabinet under utensil well.

4-904.14 After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use. Observed food employee rinse blender after it was washed, rinsed, sanitized.

REPEAT 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed facility without a certified food protection manager onsite during inspection.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed large ice machine with pink build up. Clean as needed.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed one container of oat milk with an open date of 6/17. CDI: Item was voluntarily discarded. 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 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 food debris in bottom of reach in freezer in back area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager available during inspection. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed back area hand sink without paper towel. CDI - Paper towels were provided from readily available supply prior to the end of the inspection. 6-301.14 Post a handwash sign at each handsink. Observed back area handsink with no handwash signage. CDI - EHS provided establishment with hand wash sticker.

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 soil in back area reach in freezer. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed one (1) toilet, marked as out of service in female restroom, not flushing.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager available during inspection. REPEAT

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 soil in back area reach in cooler; observed considerable soil and residue in out of service back area reach in cooler which was used to hold sealed, non TCS food (redbull cans)

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM during inspection. PIC stated they are in the process of switching to a new server and will be conducting testing soon. - REPEAT - 1 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored in container without sanitizer. CDI - Sanitizer added. - 0 -

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager available during inspection. - 1 -

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomit and diarrheal plan available inside of facility. CDI by education. Email was sent with all required documents to PIC. - 0 -

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed bacterial growth build up on inside of ice machine. Clean as needed to prevent contamination. - 1.5 -

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 few boxes of single-use plastic cups store on floor in stock room. Store at least 6 inches off of the floor at all times. - 0 -

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC certification expired in March '20. Due to COVID-19 and guidance provided by the State 0 pts. deducted today. CDI by instruction. Repeat.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed 1 food employee turn faucet off with their bare hands. CDI by instruction.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Oberved milk and cream above 41 degrees F in low 2 door reach in refrigerator. Ambient air temperature of refrigerator was 47 degrees F. CDI, milk and cream relocated to adjacent refrigerator. Visit needed to ensure long term compliance / calibration of cooler to ensure unit able to maintain TCS foods at 41 degrees F and below.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop holster accumulating some soil residue. CDI, holster relocated for cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC certification expired in March '20. Due to COVID-19 and guidance provided by the State 0 pts. deducted today. CDI by instruction.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 1 spray bottle of disinfectant not labeled as required. CDI, bottle labled while on-site.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed floor behind counter with residues / sticky. General cleaning needed on floors at required freqency.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed employee dump cup of ice water in handwashing sink. CDI by instruction.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed both sets of front doors being left open. According to PIC, doors are being left open. Ensure doors closed to prevent pest / insect entry.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C - Observed some particles / debris accumulating in low shelving near clean plates and bottom of prep refrigerators. Maintain clean.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Employee indicated blenders which are in contact with TCS foods (milk) are cleaned in the 3 compartment sink at the end of the night and are rinsed throughout the day. CDI- EHS informed PIC that these products must be cleaned every 4 hours they are in use by washing, rinsing, and sanitizing. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inside of the ice machine behind the plastic shield.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink in the back storage area. CDI- dispenser was refilled.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Employees indicated blenders in contact with dairy were fully cleaned once nightly. CDI- discussion with employees and PIC instructing them to clean these items every 4 hours by washing, rinsing, and sanitizing.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentrations. Observed 1 QUAT sanitizer bucket at 50ppm solution. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed one sanitizer bucket with soiled sanitizer solution in it.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation inside the display case door tracks, inside the reach in cooler and freezer below the convection oven, and on the backsides of door handles to the reach in freezers in the back area of the facility.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employees changing tasks and handling payments without handwashing before preparing food. CDI - PIC educated employee on when to wash. REPEAT -2- Points were not escalated today as the condition was better than the last inspection.

4-501.11 Maintain equipment in good repair. Observed peeling shelving in the prep coolers and in the reach in units in the food storage room. -0-

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 buildup around the ceiling HVAC covers and on the floor near the customer creamer station. -.5- REPEAT

2-301.14 Wash hands after activities that contaminate them. -P Observed several employees changing tasks and stations without washing hands. CDI - PIC educated on the rule for When to Wash hands. -2-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in the women's restroom. CDI - Handwashing sign sent via email today. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing a detailed ring and a smart watch. -0-

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 dust buildup on the ceiling over the 3-comp sink. -0-

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands and then turn off faucet without using a barrier. CDI - Hands rewashed. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pitcher filled at handsink. PIC stated this is the sink with the salt additive. CDI - Filling of a water pitcher done at 3-comp sink. Submit a work order for a plumber to determine whether 3- comp has the water quality described today, per the B&N standard. REPEAT -2-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a box with trash bags stored blocking the in counter hand sink. CDI- Moved to another location.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling drinks and food without a hair restraint. Must wear proper hair restraints when handling food and drinks.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor drain under 3 comp sink. Heavily stained.

4-501.11 Maintain equipment in good repair. Observed rusting shelvin inside coolers. (milk, and back room coolers)

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor drain under 3 comp sink. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair wood where chipping at front mop sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Pink build up inside ice machine. CDI - Ice machine cleaned during the inspection.

General Comment 4-501.11 Maintain equipment in good repair. Observed multiple shelves with chipping paint and/or rust. Repaint or replace.

General Comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Crumbs in bottom of display cooler. Clean.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Lighting is not shielded or shatterproof the food prep areas. Repeat violation.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Observed unlabeled sugar shaker and unlabeled water pitcher in kitchen.

3-304.14 Wiping Cloths, Use Limitation - C. Store damp wiping cloths between uses in container of sanitizer. Observed damp wiping cloth at espresso machine was being stored in an empty and unlabeled bowl.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Pastry display case racks are starting to chip/peel.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF. Observed employee washing items in wash water at 3 comp sink. Wash water temperature was 93F. CDI - added hot water so temperature reached 110F.

6-202.11 Light Bulbs, Protective Shielding - C. Observed no shielding on bulbs above kitchen food prep areas. Asked employee, who thought they were unshielded as well.