SUMMIT COFFEE

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a spray bottle of bathroom cleaner stored above paper towels and toilet paper in the restroom. CDI - Spray bottle was moved to the bottom shelf.

REPEAT 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed “Overnight Oats” in a refrigerator for self-service with only product name and ingredients labeled. Label is still missing amount and address / location. No allergens are present.

REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing coffee while wearing watches and no hair restraint

REPEAT 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed high stacked cups in a dispenser, exposing them to potential contamination.

6-301.14 Post a handwash sign at each handsink. Observed missing handwash signs in both restrooms.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 70 degree packets of butter on the counter. Box label reads “Keep Refrigerated.” CDI - Product was voluntarily discarded and will now be kept in the cooler.

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. Observed no TPHC policy for coffee creamer. CDI - EHS provided policy during inspection.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed “Overnight Oats” in a refrigerator for self-service with no labels except for the name of the product. Conversation with the PIC revealed that no allergens are present for this product.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee preparing coffee while wearing bracelets and no hair restraint

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed high stacked cups in a dispenser, exposing them to potential contamination. 4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed coffee lid plugs in a container with handles going in different directions.

REPEAT 6-501.19 Restroom doors shall be self-closing. Observed no self-closing restroom doors.

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

6-501.19 Closing toilet room doors. Observed no self-closures on restroom doors. PIC stated doors replaced recently and self-closures not placed onto new doors but in facility storage closet.

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -Pf Observed no EH policy in facility at time of inspection. CDI: EHS provided copy of EH policy via email.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee working with no hair restraint. CDI: Employee restrained hair.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometers inside of reach in units during inspection.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to-go cups stacked over fill line, rims of cups are exposed. EHS discussed keeping cups inside dispenser. 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 interior of reach in units with milk residue, in need of cleaning. Observed sliding tracks where doors sit with black buildup, in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tile in room with 3 comp sink and ice machine.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior white baffle wall of ice machine with black buildup, in need of cleaning. EHS showed PIC area of concern in ice machine.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a generic spray bottle with chemical with no label, used for countertops. CDI- bottle labeled as sanitizer. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket at 0ppm quat sanitizer when tested. EHS found that bottle of sanitizer hooked up to dispenser was old and has dissapated in strength. CDI- new bottle attached during inspection, sanitizer properly dispensing after correction.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed rims of to-go cups exposed, stacked over fill line of dispenser. 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 a box of “cold cups” on the floor in upstairs storage 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 PIC on duty with no CFPM certificate.

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 facility with no written procedures for a vomiting or diarrheal event. EHS explained that a written procedure is needed according to newly adopted food code. EHS provided MCHD physical handout. CDI- EHS emailed information including an example plan.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drinks stored on prep surface during inspection.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed chemical bottles hanging from sink basin at service bar, restricting access to handsink. Ensure handsinks are used only for handwashing. CDI- bottles moved.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed sanitizer bay set up in 3 compartment sink, being used for sanitizing dishes, registering at 0ppm quat sanitizer. EHS found that dispenser was not working to fill up 3 compartment sink. PIC found that the bottle of quat sanitizer that was hooked up was empty, replaced with new bottle. EHS observed sanitizer coming from dispenser at proper concentration once the bottle was replaced. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed high temperature dish machine registering at 138F when tested. PIC stated they have been having issues with machine maintaining temperature, a plumber is scheduled to arrive to facility this afternoon around 1pm to fix machine. Facility is using 3 comp sink to wash rinse and sanitize multiuse utensils until machine is fixed (facility serves primarily coffee in to-go cups), PIC will reach out to EHS when machine is fixed and sanitizing at proper temperature. VR by 2-27-22 to ensure machine is fixed and is sanitizing at proper temperature.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a chemical bottle labeled “sanitizer” but also having a label indicating “bathroom cleaner”. PIC spoke with employees, determined this bottle is bathroom cleaner. CDI- bottle properly labeled.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in unit damaged, peeling and tearing from frame.

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 black buildup on floor near ice machine, ensure cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones stored on prep surfaces during inspection.

6-301.14 Post a handwash sign at each handsink. Observed hand sink adjacent to dish pit room with no handwashing sign. CDI- MCHD handwashing sign provided during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple products holding above 41F, see temperature chart. Through discussion with PIC, air conditioning in facility was turned off around 7:30am today after arriving to work with the air conditioning malfunctioning. PIC stated that repair man will be out today and it should be fixed by around 4pm today. Ambient temperature in facility was around 89F, likely causing the cold holding reach in units to malfunction. PIC voluntarily discarded about 25 gallons in total, of whole milk/skim milk and half and half. PIC voluntarily discarded yogurt and cream cheese. Facility allowed to continue operation today only using the reach in unit upstairs and putting products on TPHC in the cold holding units. EHS instructed PIC to remove from cold holding upstairs, mark with a start and end time and keep in reach in units when not in use to keep as cold as possible. Facility will reach out to EHS today when equipment is fixed. VR by 8-20-21 to ensure cold holding units are functioning properly.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees cutting bagels and pouring milk with no hair restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep surfaces during inspection. REPEAT.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat test strips for sanitizer during inspection. Facility uses a quat based sanitizer, but only has chlorine test strips. VR by 8-20-21 to ensure facility has correct test strips.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in unit across from main bar area with coffee grounds and food debris buildup inside and on shelving. Observed buildup around prep surface under beer taps. Ensure more frequent cleaning to avoid buildup. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed empty containers of sanitizer containers stored in handwashing sink. CDI. PIC removed

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no thermometer in the facility at the time of inspection. CDI. PIC later provided one at the end of the inspection. REPEAT.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing hand and wrist jewelries while working with food. Needs to be removed everytime when working with food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple in use wet wiping cloths stored directly on prep table. CDI. PIC removed to a sanitizer container.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on the non food contact part of the ice machine. Needs to be cleaned. REPEAT.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. - Observed no thermometer in the reach-in cooler.

4-501.11 Maintain equipment in good repair. - Observed torn gasket in reach-in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed spill in reach-in cooler. Needs to be cleaned.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager onsite during inspection.

Repeat Violation. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink buildup on interior of ice machine. Cleaning frequency needs to increase.

General Comment. 4-502.11(A) Maintain utensils in good repair. Observed split gasket in food prep cooler. Gasket needs to be replaced.

Repeat Violation. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed flooring in need of repair around dish machine.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed heavy build up in interior of ice machine.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats around dish machine/3 comp sink.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed flooring in need of repair around dish machine. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed a large amount of clutter and items stored on floor which is not conducive to cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed build up in interior of ice machine. REPEAT. 0 points taken on last inspection, half points taken today.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed unwrapped plastic cups stored on shelf next to handsink.

ch4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on curtains at dump sink.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Flooring needing repair at 3 comp sink and hole in ceiling in mop closet.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice from dumping drink stored in handsink. CDI-through instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed build up in interior of ice machine.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed individually packaged bean salad stored cold without a date label. CDI-labeled with date.

4-903.11 Single service shall be kept in original protective packaging or other means that afford protection from contamination until used. Observed unwrapped coffee filters stored without protection from contamination.

3-501.17 Ready to eat, TCS food shall be properly date marked. Pf Observed ready to eat items such as quiche, sandwiches etc held cold without any date marking. VR.

7-101.11 Properly label chemicals. Pf Observed spray bottle of chemical without a label. CDI-labeled.

2-103.11 (M) Person in Charge-Duties - PF. Ensure there is good active managerial control by checking food products as they are delivered. Facility is receiving sandwiches, empanadas, and quiche from a bakery in Mooresville. Observed items at 47F in display case.2-201.11 (A), (B), (C), & (E) Ensure all facilities have an employee health policy in place. - P. Observed employee health policy not in place. Written agreement could not be located. CDI, gave PIC a copy of employee health agreement. Employees started reviewing and signing agreement on site.

3-501.15 Use proper methods for rapidly cooling TCS foods. - PF. Observed a pan of quiche at 132F cooling in top part of prep cooler. CDI, quiche moved to stand-up 4 door reach-in cooler.

3-602.11 Ensure foods packaged in a facility and displayed as self service are properly labeled.- PF. Observed cookies in basket at front counter not labeled properly. CDI, baskets moved behind counter until labels can be provided.

2-402.11 Effectiveness-Hair Restraints - C. Observed no hair restraints being worn by employees.

2-102.12 Certified Food Protection Manager. Ensure a certified food protection manager is on site all at times by Jan 1, 2014. Observed no certified food protection manager present.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees. Ensure facility has an approved employee health policy. Observed no employee health policy. CDI, by instruction; handout given.

2-401.11 Eating, Drinking, or Using Tobacco. Properly store employee beverages in order to prevent contamination of food, utensil, and single service items. Observed employee beverage stored on top of reach-in cooler. CDI, drink relocated.

6-301.12 Hand Drying Provision. Provide paper towels at all handsinks at all times. Observed paper towels missing from handsink behind counter. Facility was currently using towels to dry hands. Do not use towels; towels are absorbent material and holds BACTERIA. CDI, by instruction to use napkins until paper towels could be provided.6-301.14 Handwashing Signage. Observed no handwashing signs in both restrooms. CDI, signs provided by EHS

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Ensure all cold time/temperature control for safety food (TCS) are maintained at or below 45F. Observed individual quiche and empanadas held in cold hold display at front at 46F. CDI, advised to monitor temperatures; cooler was turned down to bring down temperatures.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Ensure all foods that are time/.temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed no date marking system in place for quiches and empanadas that may be held more than 24 hours.

. 3-602.11 Food Labels. Ensure foods packaged in a food establishment are properly labeled. Observed no labeling on prepackaged cookies and cakes for self service display at counter. CDI, handout given

2-402.11 Effectiveness-Hair Restraints. All food service workers must wear hair restraints. Observed no hair restraints being worn.