BARNES & NOBLE CAFE

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no food protection manager certification in establishment during inspection. PIC demonstrated knowledge via answering questions during inspection and having no priority violations. REPEAT. For more information on becoming a certified food protection manager 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 no written procedures for employees to follow when responding to vomiting or diarrheal events. CDI - EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal events, as well as cleanup poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed three (3) buckets of in use wiping cloths held at 0ppm QAC. Per conversation with PIC, sanitizer dispenser pump was observed with low levels. CDI - PIC replaced sanitizer dispenser pump with full pump and set aside wiping cloths held at buckets to be remade. REPEAT.

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 one (1) broken floor tile adjacent to dish machine. Replace as needed.

6-303.11 Provide required lighting intensity. Observed low light level at dining area and mop sink during inspection. CDI - Repair personnel were observed working during inspection; required light level was observed at prep areas in kitchen prior to the end of inspection.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. All food protection manager certificates have expired. *REPEAT* For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed wiping cloths being held in solution over 400ppm. CDI- PIC had food had employee refresh buckets to below 400 by dilution. EHS confirmed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths not held in properly concentrated sanitizer. CDI- See item #28

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 gaskets and lining of WIC door entrance with black buildup. Increase cleaning frequency. *REPEAT*

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. All food protection manager certificates have expired. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink next to ice machine. CDI - Soap was provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink next to ice machine. CDI - Paper towels were provided. -1 point-

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. Written procedures could not be found for half/half being held on TPHC. Establishment uses TPHC to store half/half at coffee bar. Start and end times are tracked using digital timer located behind counter top. CDI - New written procedures were created during inspection. Maintain written procedures for items being held on TPHC. -0 points- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 of dust on lids of steam well used to hold hot soups. Recommend higher frequency and more thorough cleaning. -0 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point- For more information on becoming a certified food protection manager 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 unknown substance. PIC identified contents to be peroxide sanitizing solution. CDI - PIC labeled spray bottle with name of contents. -0 points-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer for testing sanitizing temperatures in hot water dish machine. A verification will be conducted by 7/13/2024 to determine if establishment is in compliance. -0.5 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during inspection. Off-duty manager has a CFPM certification. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink near ice machine. CDI - Soap is provided at nearby handwashing sink. Employee has been advised to provide soap for handwashing sink near ice machine. -0 points-

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 open package of condensed chicken tortilla soup in walk in cooler without date marking. CDI - PIC stated that soup was opened day prior. PIC date marked condensed soup with date of opening. -0 points- 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed quiche cold holding between 43F and 45F in cold holding case. CDI - PIC moved quiche to reach in cooler to rapidly cool to 41F or less. PIC has been advised to perform frequent temperature checks of cold holding case to ensure TCS foods are maintained at 41F or less. -0 points- 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 .

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. CFPM certifications were expired. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

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 broken tiles throughout coffee area and around three compartment sink. -0 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food safety manager during the inspection. PIC onsite has one but it’s expired, she is in the process of renewing For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board heavily scratched and scored. Replace or resurface.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food safety manager during the inspection. PIC onsite has one but it’s expired, she is in the process of renewing For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

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 Italian wedding soup in the walk in cooler with out date marking. CDI - PIC date marked. Able to access when the product was opened. For more information please visit: http://meck.co/FoodSafety 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 .

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 the sanitizer in the sanitizing bucket less than 200 ppm of quat. CDI - PIC remade the sanitizer and is now at proper concentration. Ensure to check this occasionally with your quat test strips.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed the current employee health policy does not reflect the addition of Salmonella (non-typhoidal). CDI - Provided PIC the new NC Food Code changes and guidance via email.

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 does not have written procedures on how to properly respond to these types of events. CDI - Provided the PIC with the new NC Food Code changes and guidance via email.

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 stored on the walk in freezer floor. Elevate off the ground to prevent contamination. 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 jugs of caramel syrup stored under the countertop ice bin. CDI - PIC relocated the syrup.

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 the sanitizer in the sanitizing bucket less than 200 ppm of quat. CDI - PIC remade the sanitizer and is now at proper concentration. Ensure to check this occasionally with your quat test strips.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed facility does not have a max/min thermometer or heat test strips to test the heat sanitizing dishmachine. Obtain by the next routine inspection. Provided PIC with the NC Food code changes and guidance via email

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior panel of the ice machine accumulating some pink residue.

3-305.12 Food Storage, Prohibited Areas - C Observed tea packets stored under the handsink. CDI - PIC relocated the teas.

4-202.16 Nonfood-Contact Surfaces - C Observed gasket torn on reach in cooler. PIC stated that this is going to be replaced within the next week,

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.Observed food debris building up in the tracks of the display cooler case. CDI - PIC cleaned during the inspection.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - Observed PIC unable to provide documentation of being certified in a food protection managers course. PIC Suzanna was present during the inspection.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. Wash hands before donning gloves and between gloves uses. -P- Observed no hand wash before food prep and donning of gloves after employee handled money and payment kiosk. Before any cross contamination occurred EHS instructed PIC to wash hands. CDI- After instruction was provided EHS observed proper hand washing.

6-301.14 Post a handwash sign at each handsink. - Observed male employee restroom without a hand wash sign at the hand sink.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed ice machine in need of cleaning on inside walls behind ice shield due to heavy dark build up.

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 whole milk, two percent milk and tomato soup without a date mark. PIC stated the milk was from last night and soup was from this morning and would be kept another day if not sold today. CDI- PIC was able to properly date mark items. NOTE: If the violation is documented again point dedication and product disposal will occur.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several portable cutting boards in need of resurfacing or replacing due to deep cuts and grooves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand wash sink blocked by stack of boxes. PIC states hand wash sink at front used more often EHS explained all hand wash sinks shall be accessible. CDI, boxes relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk and creamer cold holding above 41F at reach in. PIC states temperature may go up due to opening and closing during service. Internal temperature of reach in at 43F. PIC states she will monitor temperature and made request for maintenance service. CDI, items moved to walk in cooler. Verification Required. EHS will return to check cold holding.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed trash around dumpster. Need cleaning.

4-501.11 Maintain equipment in good repair. - Observed gasket torn in milk cooler. Needs to be repaired. -0pts-

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed PIC not present

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed the oven dispensing food contact surface stored inbetween the top of the reach in unit and cabinet. Advised to not store here because it does not get sanitized. CDI - relocated elsewhere.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer rag not stored in the sanitizer solution. CDI - put the rag into the bucket of solution.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. REPEAT VIOLATION. Observed ice scooper stored in dirty container. CDI - brought to dish machine for a cleaning procedure.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed torn gasket at reach in unit. Advised to replace gasket.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed small amounts of food debris on floor underneath counter top by the oven. Advised to keep floors clean.

2-301.14 Wash hands before donning gloves and between gloves uses.-P 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employees not wash hands before putting on gloves before food preparation. CDI- educated to wash hands before putting on gloves before food preparation. Food employee washed their hands.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed pizza slicer stored in cup with standing water. Advsied to store in dry clean container or in a container with running water.

| 4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single service cups overstacked in the storage springs. Cup lips are exposed to contamination. Food employee handled cup lips with bare hands. Advised to wash hands and put on gloves to fill up the cups springs.

4-501.11 Maintain equipment in good repair. Observed torn gaskets to the reach in unit where the milk is stored. Advised to repair. PIC, Corey, states that Preventative Maintenance has a work order to repair the gaskets.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no Certified Food Protection Manager during the inspection.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee rectontaminate hands by bare hand contacting sink faucets when turning faucets off. Advised to dry hands with paper towel and to turn off faucets with that paper towel as a clean barrier.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed coffee machine in splash zone of handsink. Advised to move coffee machine or provide a splash guard to handsink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed front sink being used as a dump sink. According to permit conditions, front sink is to be used as handsink. Second handsink is located in kitchen behind swinging doors. Facility may install another sink at front counter to be used as a dump sink. CDI-front sink will be switched back to being used as a hand sink until another sink is installed that will be used for dumping. CDI-paper towels and soap placed out for use at front handsink. EHS was given copy of work order for dump sink to be installed on 9/30. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed front sink being used as a dump sink. According to permit conditions, front sink is to be used as handsink. Second handsink is located in kitchen behind swinging doors. Facility may install another sink at front counter to be used as a dump sink. CDI-front sink will be switched back to being used as a hand sink until another sink is installed that will be used for dumping. Manager will call or email EHS to approve new sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust build up on bottom of soup cups stored inverted. Observed heavy build up in sanitizer buckets.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies near bananas and syrup containers behind register.

6-502.12 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 build-up and debris on floors inside walk-in freezer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed interior deflector of ice machine with slight mold in hard to reach areas. CDI - cleaning process started.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of caramel, mocha, etc. not labeled.

2-102.12 Ensure a certified food protection manager is present at all times. - C Observed no certified food protection manager present.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Observed slight pink build-up on deflector inside ice machine. CDI, wiped down during inspection.

4-502.11 (B) Good Repair and Calibration - PF. Observed metal stem thermometer out of calibration measuring 20F (should measure 32F in ice water). CDI, calibrated in ice water during inspection.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Observed cups overfilled and unprotected at front register area.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Replace torn gaskets on one door reach-in cooler and 2-door reach-in cooler at front.

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 sandwiches premade held in walk-in cooler & reach-in cooler out front with day recorded not date. CDI, by instruction.

4-501.11 Good Repair and Proper Adjustment-Equipment. Replace torn gasket on reach-in cooler out front closest to soups.