BARNES & NOBLE BOOKSELLERS #2254

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handling employee with watch and gemstone ring. EHS advised PIC. CDI- Jewelry removed. (-0.5)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed improperly secured APV back-flow prevention device on mop sinks primary faucet. EHS explained to PIC that this device should be tightened/secured, or replaced if it cannot be. Business card provided for PIC to follow up with EHS. CDI- Work order placed during inspection. PIC should follow up within EHS on progress by Monday, 10/05/26. EHS will make a follow up visit within one week if no word is received. (-0)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat above 400ppm in 3 comp sink. CDI- PIC dilutes to proper concentration. (-0)

10 DAY VR. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed only thick probe, analogue thermometers for food temperatures onsite. EHS will make a return visit or verify with PIC via photos that thermometer is obtained within 10 days. (-0.5)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee beverages and phones stored beside single service articles. Articles still in sleeves- no contamination observed. CDI- Employee possessions removed from area. (-0.5)

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee handle money at register then proceed to beverage and food preparation. Observed another employee turn faucet off with bare hands after washing. CDI, employee rehashed hands.

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 singe-service articles in box in back storage area but not 6 inches from ground. Improvement made since previous inspection. Points not escalated today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed some quiche cold held between 48-50 degrees F. CDI, quiche voluntarily 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container of water not labeled.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored in holster but holster collecting dust and soil.

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 boxes of single-service articles stored on ground .

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 back kitchen and storage areas collecting debris and soil on floor.

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 three containers of skim milk in walk in cooler that expired on the 7th of February. CDI-PIC voluntarily discard skim milk

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 seven secondary food containers and bottles without labels near coffee prep area. CDI-PIC placed labels on al items.

3-304.14 Wiping Cloths, Use Limitations (C) Wiping cloths soiled with organic material can overcome the effectiveness of, and neutralize, the sanitizer. Observed PIC reusing heavily soiled wiping cloths after dumping sanitizer. CDI-PIC opened a new bag of cloths for use.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed three cutting boards that contain deep cuts and pits rendering them ineffectively cleaned and sanitized. CDI-PIC discard cuttings boards and used new cutting boards.

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 food establishment without proper warewashing machine thermometer. EHS tested sanitizing hot water with own thermometer, resulting in 163*F reading. CDI-PIC stated they will order proper thermometer. EHS will conduct a verification visit within 10days to ensure proper thermometer is obtained.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf. Observed employee who was not aware of which symptoms or illnesses they were required to report. Facility did not have a posted health policy and PIC could not locate one. REPEAT. CDI - EHS reviewed health policy with employee and PIC and provided employee health poster and employee health agreement to PIC. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. PIC stated that clean utensils are placed out at opening at 9 am then sanitized at approximately 12 pm and 5 pm. CDI - EHS reminded PIC that utensils must be W/R/S every 4 hours or less throughout the day. Utensils that were placed out at 9 am were replaced with clean utensils. 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine not dispensing sanitizer at required concentration. REPEAT. VR. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf. Observed no thin prober thermometer during inspection. CDI - PIC provided order confirmation for thermometer from 6-23. VR to verify thin probe.

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 boxes of single-service items such as cups and cup lids stored on the floor in back room.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a CFPM. REPEAT For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafet

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF No employee health policy on site. CDI - Emailed to stored manager. For more information on employee health policy, please visit: http://meck.co/FoodSafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine was dispensing at 0ppm. Machine was not hooked up to tub. Hooked and unit primed and ran again to 100ppm. REPEAT For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

REPEAT: 2-102.12 (A) Certified Food Protection Manager. Observed no CFPM present during today’s inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed warewashing machine with no chemical sanitization concentration after several attempts and priming. Facility will utilize 3-compartment sink until repairs to warewashing machine complete.***3-DAY VERIFICATION REQUIRED.

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. 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. Observed milk past it’s expiration date (manufacturers use by date 11/14). CDI - PIC voluntarily discarded product.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. - Pf. No thermometer observed during today’s inspection.***10-DAY VR REQUIRED.

REPEAT: 2-102.12 (A) Certified Food Protection Manager. Observed no one certified as a food protection manager present during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 1x unlabeled chemical bottle. PIC confirmed the contents of the bottle as peroxide multi surface cleaner and disinfectant. CDI - Bottle labeled.

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 boxes of cups stored on floor in back storage room. CDI - Boxes relocated to shelving.

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 white build-up on non-food contact surfaces of coffee machine. Recommend thorough cleaning frequency.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed non-functional under counter refrigerator (reach-in unit). PIC and store manager, Gabe stated that a replacement unit was ordered and arrived to facility. Store manager also stated that a work order for installation of equipment has been made several times and has yet TBD. EHS observed new unit in back storage room. PIC stated that once the new unit is installed, the old unit will be discarded. 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 bakery display and beverage display case vents in need of cleaning.

REPEAT: 2-102.12 (A) Certified Food Protection Manager. Observed no one certified as a food protection manager present during inspection.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no V&D clean-up kit in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed boxes of syrup stored on hand sink area obstructing hand towels. Also observed a ladder obstructing 2nd hand sink in back room. CDI - Obstructions removed.

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 container of sweet cream cold foam with out date mark. CDI - Product date marked.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed non-functional thermometer during today’s inspection. 10-day VR REQUIRED.

4-501.12 Cutting Surfaces. Observed heavily scored cutting boards at front end next to ice bin and oven.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site. - 2 -

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of sanitizer stored on prep surface next to hand sink. CDI - Sanitizer moved. - 0 -

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed backflow prevention device missing from mop sink. A VR will occur no later than 1/29/2021 to ensure backflow prevention is present. - 1 -

6-202.15 Protect outer openings of establishment from insect or rodent entry. Insects observed in kitchen. Prevent entry of flies in kitchen.

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. Knife stored in sanitizer water. CDI- Taken to dishwasher.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Cups stacked and not protected in sleeves.

4-602.13 Nonfood Contact Surfaces - C Interior of reach in coolers in need of cleaning.

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 CFPM on site. REPEAT.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Trash can and small ladder blocking access to sink. CDI- Moved. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels in either of two sinks. CDI- Provided.

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. Sanitizer in bucket recorded at 0ppm.

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 No CFPM on site during inspection

4-501.11 Maintain equipment in good repair. Two spilt gaskets in need of repair. 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 not vigorously rub hands for 10 to 15 seconds then turn faucet off with bare hands after handwashing. CDI by instruction.

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 stored in soiled holster at ice machine.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 2 split gaskets on doors of prep unit 2 behind front counter. Repair.

5-205.15 (B) System maintained in good repair - C - Observed slow draining water at handwashing sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chili and soup hot held below 135 degrees F. Cdi, food reheated to required temperatures. See above.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed 2 shaker containers not labeled as required.

3-307.11 Miscellaneous Sources of Contamination - C - Observed operator rinse soiled utensil in rinse vat of 3 compartment sink. Ensure to work dirty to clean

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site during inspection. CDI by instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some scoops stored as clean but accumulating stickey soil residues on outside. CDI, scoops relocated for cleaning.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. - Observed chili and soup recently placed in hot holding well to reheat. CDI, food employee transferred foods to microwave to rapidly reheat.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed dish machine not working and not changing thermolabel. Operator stated he placed work order on unit. Observed split gasket on low reach in refrigerator door.

4-501.114 Maintain sanitizer at correct concentrations. -P - Observed quat sanitizer at sink below required concentration as well in santiizer bucket. CDI, operator refilled buckets to required concentration.

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 2 gallons of milk open and operator not able to determine when the containers were empty. CDI, operator voluntarily discarded milk that was not date marked.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Mechanical dish machines shall provide correct temperature to wash equipment. Observed high temperature dish machine not reaching required temperature to sanitizie equipment. CDI, operator to manually wash equipment at 3 compartment sink.

3-403.11 Reheating for Hot Holding - P - Reheating TCS foods shall be accomplished within 2 hours. Observed soup and chili reheating in warmer unit. CDI, operators educated on reheating processes and use of microwave to reheat foods. l

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Equipment shall be kept in good repair and proper adjustement. Observed split gasket on low reach in refrigerator. Observed dish machine not working as required and gauge not functioning properly. Operator placed work order on dish machine while on-site.

2-301.12 Cleaning Procedure - P - Use proper procedures when washing hands. Observed operator turn off faucet with their bare hands after handwashing. CDI by instruction.

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 2 open packages of soup that operator stated was open yesterday morning between 8:30am - 9:00 am and not date marked. CDI, operator voluntarily discarded soup.

7-201.11 Separation-Storage - P - Toxic substances shall be located so that contamination of equipment is prevented. Observed spray bottle of multi surface cleaner hanging over ice machine and drainboard of 3 compartment sink. CDI, operator relocated cleaner for proper storage.

3-304.14 Wiping Cloths, Use Limitation - C - Store wet wiping cloths in sanitizer in between uses. Observed wet wiping cloths stored in bowls on counter and not submerged in sanitizer.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed some residue and stains accumulating on outside of containers. Maintain clean.

General Comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed one shaker not labeled at the self service station. CDI - PIC Raj labeled during inspection.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed a cutting board with some pits and ware and tear. Resurface or replace the cutting board.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No one on site today with verification of food safety training. CDI- Operator Michael Darby was advised of rule requirement and enforcement of deductions as of 9/2012 and 1/2014 respectively. Operator understood.

Ensure in-use utensils are cleaned at least every 4 hours. Observed container with used tongs and spoons with timers attached to the front of the container and all times reading 0:00.

Maintain proper storage of all single service items to prevent contamination. Observed single service cups at front register area without protection from the lips of cups.

General Comment- Observed split gasket on small reach in cooler. Replace gasket.

Maintain physical facilities. Observed new caulking needed around can wash and can wash is cracked down the front and needs to be sealed.

2-102.12 Certified Food Protection Manager - C. No on site today with verification of food safety training. Operator; Kelli Huor advised that she has gone through internal training, but will be taking the proctored exam also. CDI- verbal correction as to rule requirement. Reminder as to compliance date of January 1, 2014.

4-502.11 (B) Good Repair and Calibration - PF. One stem thermometer at 0F in ambient air and one stem thermometer at 28F in ice and water. CDI- both thermometers calibrated; ice point method demonstrated.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. In use sauces and dry seasonings in shakers not labeled per the rule requirement. CDI- verbal correction to label per the rule.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Two milk crates in the walk in cooler with milk, whip cream, and tea mixes stored in the floor. CDI- verbal correction and education as to milk being allowed to be stored in the crates on the floor per the rule, but all other items are required to be stored off the floor at a minimum of 6 inches.

3-304.12 In-Use Utensils, Between-Use Storage - C. Utensils stored in sanitizer at food prep area with wiping cloth. Employee advised that utensils are stored there after use and will sometimes be used again or taking to are for washing. CDI- verbal correction as to options for storing in use utensils; storage corrected.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Dried food debris in the single service cups dispenser container at the front counter and dried debris in large container used to store utensils.