BARNES & NOBLE BOOKSELLERS

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 hours of food preparation and handling. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling customer foods and beverages void of proper hair restraint during inspection. CDI - Employee donned proper hair restraint. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sanitizer with 0ppm quat during inspection. Ensure wiping cloths are stored in properly concentrated sanitizer at all times. 0.5 pts.

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 box of single use cups being stored on floor during inspection. CDI - Box moved to appropriate location. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink in back kitchen area without paper towels. CDI: PIC placed paper towels at sink.

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 without max/min thermometer for hot water dish machine. VERIFICATION REQUIRED.

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 build up in bottom of display case and on walk in freezer floor. Clean as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed spinach quiche, tomato quiche, spinach pretzel and pizza pretzel above 41F in display case. Ambient air of case was 41-43F. PIC was unaware of how long items had been in the case. Items were voluntarily discarded. VERIFICATION REQUIRED. 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 .

4-601.11(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 food debris in bottom of display cooler. Clean as needed.

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 cracked floor tiles near espresso machines. Repair.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified.

REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the back kitchen hand sink. CDI - Manager supplied during inspection.

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in the 3-comp sink and sanitizer at 0ppm. Establishment uses a hang-on dispenser. CDI - New sanitizer was mixed.

REPEAT 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed a timer not set for TPHC half-n-half. CDI - Half-n-half was 36 degrees so timer was set.

REPEAT 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 on the floor of the walk-in freezer.

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 food with no hair restraint and several bracelets and ornate rings.

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 food debris on the floor of the walk-in freezer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee aprons, hats and cell phone stored above single-service items.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the back kitchen hand sink. CDI - Manager supplied during inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in the 3-comp sink and sanitizer at 0ppm. Establishment uses a hang-on dispenser that was not working properly. CDI - Item was changed out and began to read sanitizer at the appropriate concentration. 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. Through discussion, manager stated that the blenders for shakes are washed once a day. CDI - Education was used to correct and establishment will now was blenders every four hours.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed a timer not set for TPHC half-n-half. CDI - Item was voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies during inspection.

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 on the floor of the walk-in freezer.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified. 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 cups stacked very high near the check-out counter and exposed to customers.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a cutting board with deep cuts and stains.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

6-303.11 Provide required lighting intensity. 20ft candles of light at a distance of 30 inches above the floor is required in areas for dish washing. Observed a broken light in the back room. Light meter reads 3.25 meters of light. PIC stated that they have a work order in to have the light repaired.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Must have an ansi accredited certified food protection manager present at all hours of business. - 1 - REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-102.12 (A) Certified Food Protection Manager: Must have an ansi accredited certified food protection manager present at all ours of business.

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 No high temp. Thermometer for dish machine on site. Obtain.

6-501.16 Store mops for air drying after use. Store mops in a manner that allows them to air dry with the strings facing downward to prevent contamination of the mop handle.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee goods comingled with single service items.

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 Person in charge shall be a certified food protection manager having completed an ANSI accredited food protection manager’s course. No serve safe certified food protection manager present. Manager is new and currently undergoing process to become a certified food protection manager’s course.

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 No high temp. Thermometer for dish machine on site. Obtain. VR. 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. Top of oven was dusty and inside of bottom of cooler was dirty.

6-501.16 Store mops for air drying after use.’ Mop was not stored in an air drying fashion

2-102.12 (A) Certified Food Protection Manager: Must have a ansi accredited certified food protection manager present at all ours of business.

4-204.115 Warewashing Machines, Temperature Measuring Devices: Provide testing device for dish machine in addition to gauges on machine.

6-201.11 Floors, Walls and Ceilings - Cleanability: Observed debris on floor in walk in cooler and freezer.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine record at 156F. Took 3 times to record 160F. Assure unit is run a couple times to allow hot water to warm up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Milk recorded above 41F (see chart). Placed on TPHC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at handsink. CDI- Provided.

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. In use utensils stored in sanitizer.

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. Two Sanitizer buckets recorded at 0ppm Quat. CDI- Refilled.

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 in-use knives stored in sanitizer water. CDI- Taken to sink.

1 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC was unable to present serv safe during the time of the inspection. - 2 points.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed minor pink mold buildup on the plastic chute along the interior of the ice machine. CDI- PIC sanitized ice machine during the inspection. 0 points.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Facility is holding half and half on time but lacking documentation that backs this process. VR- Will send the facility a tphc template to have filled out within 10 days. 0 points.

4-502.11 (B) Good Repair and Calibration - PF 1 of 2 thermometers was out of calibration. CDI- PIC is to use digital thermometer as primary thermometer until metal stem thermometer is calibrated. 0 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning is needed on the interior display case that holds the quiches. Remove debris from freezer floor. REPEAT-.5 points.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC was unable to present serv safe during the time of the inspection. -1

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Facility is holding half and half on time but lacking documentation that backs this process. VR- Will send the facility a tphc template to have filled out within 10 days. 0 points.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies located on the wall above single service cup lids along the front prep area. PIC stated that it has been a constant battle trying to rid the facility of these flies. Will keep in touch with management to ensure that this issue has been addressed and permanently fixed. -1 point.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove food buildup along the cold hold gaskets that houses the quiches. 0 points.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee handle cash and then proceed to food and drink prep without washing hands in between. CDI- hands were washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Ambient air of 1 door reach in was greater than 50 degrees. TCS foods such as prepped sandwiches(check temp chart) were stored overnight in the same unit at >45 degrees. CDI- foods that ere able to be cooled were cooled and other foods were voluntarily discarded by the PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Box half and half were being stored in direct contact with the walk in cooler floor.

4-501.11 Good Repair and Proper Adjustment-Equipment - C 1 door reach in was not properly keeping tcs foods cold. Refrain from using this unit until servicing is done. Will return to do a VR.

4-501.11 Maintain equipment in good repair. Observed gaskets on two low boy units damaged and one low boy not working labeled out of service prior to inspection and PIC stated all items in low boy discarded .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster for facility missing both lids.

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

4-501.11 Maintain equipment in good repair. Observed gasket on low boy 1 torn. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in walk in cooler with build up of debris and in need of cleaning.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single use paper products being stored on the floor in the mop sink closet.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug on the outside dumpster.

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 the cabinet underneath an ice machine with minor residue accumulation.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap in the upstairs mens restroom. CDI- soap pump added to restroom.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug on outside dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed 2 dumpster doors open while not in use. Facility shares a dumpster with 1 other business.

4-501.11 Maintain equipment in good repair. Observed one torn gasket on a 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 dust/debris accumulation inside the drink cup holsters near the cash registers.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug on outside dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside dumpster door opened while not in use. Dumpster is shared with 1 other business.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed mold growth in ice machine CDI PIC cleaned ice machine

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thermometer in place was not a thin probe thermometer for thin food temperatures.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food service employee wearing ring other than wedding band while preparing food. CDI Employee removed ring.

4-501.11 Maintain equipment in good repair. Observed handwash sink in rear clogged . Verification required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed front cooler with accumulation of milk residue advised that cleaning was needed. Observed accumulation of debris in tracks of front display counter.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug on dumpster missing advised PIC to call dumpster company and have them replace it.

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 areas under counter on floors and under equipment in need of cleaning.

6-301.12 Maintain Hand Drying Provisions at all ahnd sinks- PF Observed no hand towels at front counter hand sink. CDI- restocked

4-501.114 Maintain Chemical Sanitizer soplutions at proper Concentration and visibly clean - P Observed sanitizer solution soiled; milky and less than 150 ppm QAC

3-501.17 Date mark open, Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food) - PF Observed open commercially packaged soups in walk in cooler not date marked. CDI- date marked

3-501.19 Time as a Public Health Control - P,PF Observed TPHC used to protect milk at self serve bar by timer but timer not set and milk at 49 F. CDI- discarded

4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration - PF Observed sanitizer solution to be less than proper concentration. Facility uses time to determine sanitizer solution instead of test strips whihc were present but not in use. CDI- instruction provided Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf

3-304.14 Wiping Cloths, Use Limitation. Damp wiping cloths must remain in container of sanitizer between uses. Observed damp wiping cloth used for wiping steamer wand was stored in empty bowl between uses. CDI by reeducating and by facility changing empty bowl to full and labeled container of sanitizer.