QUEENS UNIVERSITY COFFEE SHOP

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed wet wiping cloth in sanitizer water at 0ppm. Observed wet wiping clothes being stored outside sanitizer solution. CDI- PIC replenished sanitizer with level at 400ppm. -0.5-

4-501.11 Maintain equipment in good repair. Observed ice machine with a missing lid. PIC had covered the ice machine in plastic wrap in order to protect the contents. EHS observed that staff is removing the plastic wrap enough to scoop ice then replacing the wrap. PIC stated that a work order has been placed for the unit. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at the 3-compartment sink to be at 100ppm. Concentration of quat santizer is to be between 200-400ppm per manufactures instructions. PIC stated that facility will hand mix sanitizer until the dispenser can be repaired. 3-day VR. -1.5- 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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed that facility wait test strips were not able to accurately measure concentration of chemical sanitizer. EHS observed that test strips were measuring santizer at 150ppm and EHS test strips measured at 100ppm. Facility test strips were visible discolored and expired in 2023. 10-day VR -0.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed container of heavy whipping cream at 47F. -CDI- PIC voluntarily discarded item. -0- 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on dish sink. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food employee use handwashing sink to fill up pitcher. -CDI- EHS educated food employee on proper use of handwashing sink. -0-

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 no time stamp on half and half being held on time. -CDI- PIC properly labeled items. **REPEAT** -3-

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 two squeeze bottles with no labels. -0-

4-501.11 Maintain equipment in good repair. Observed leak at ice machine. Repair or replace. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee enter work station for the day without washing hands. -CDI- EHS educated PIC on when to wash and PIC directed food employee to properly wash hands. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in RIC # 1 above 41F. Refer to temperature chart. Observed ambient air of unit at 54F. -CDI- PIC voluntarily discarded items. **3 DAY VERIFICATION REQUIRED** **FACILITY TO NOT USE UNIT UNTIL REPAIRS HAVE BEEN MADE** -1.5- 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 .

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 coconut milk and soy milk date marked with a discard date of 4/28. Observed oat milk with no date mark. Per PIC, all items had been opened the day before. -CDI- PIC properly date marked items. -0- 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 .

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 no time stamp on half and half milk being held on time. -CDI- PIC properly labeled item. -1.5-

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 one (1) squeeze of caramel sauce without effective labeling.

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 food employees engaged in food minor food prep (packaging and reheating of bakery items) with no effective hair restraints and with rings and bracelets on.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth on base of coffee machine. Readily available, concentrated sanitizer bin was available. CDI - EHS rotated wiping cloth back into bin.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Replace ambient air thermometer in small reach-in for milk and milk products. Unit does not have digital display for internal unit ambient temperature. Thermometer may have been removed during cleaning.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 opened jug of milk in reach-in cooler without date. Employee verified that this item was opened yesterday. CDI-EHS allowed employee to date mark milk with yesterday’s date.

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 half and half out at creamer station without time label. Facility has procedures for TPHC for product which states item is held for 2 hours. Item was removed from temperature control when facility opened. CDI-Half and half was marked with time it was removed from temperature control. Repeat. *Points not escalated due to facility having TPHC procedures.

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 Observed no written procedures for TPHC. VR within 10 days to ensure procedures are provided. -1-

4-501.11 Maintain equipment in good repair. Observed damaged gasket to the right door of the reach in cooler underneath the oven. The door does not fully seal to the cooler. Have replaced. REPEAT. *Points kept the same today, however points will be increased if this has not been replaced.

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 COMMENT: PIC (person in charge) states half and half creamer in customer lobby is maintained on time and switched out every 30 minutes. PIC demonstrated how time is kept on timer. CDI. PIC provided with TPHC paperwork to fill out and maintain on file for the environmental health specialist. Continue with procedures as they are adequate and meet the rule.

4-501.11 Maintain equipment in good repair. Observed ice machine and espresso machine out of order. Observed torn gasket on right reach in cooler door below oven. Observed loose cabinetry in the customer drink area.

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. COMMENT: Replace dim light in the women's restroom to provide adequate lighting. Lighting was not measured at the inspection.

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 onsited during inspection. CDI by acquiring a thin probed thermometer from the main food service facility.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one knife stored as clean with visible build up of debris. CDI by removal for recleaning.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer on site upon arrival. CDI by furnishing a thermometer from the cafe on another part of the campus.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris in the gaskets of the reach in coolers. REPEAT.

4-501.11 Maintain equipment in good repair. Observed 2 torn cooler gaskets.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage stored over muffins on a dry storage rack. Beverage was relocated.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap for handwashing at the hand sink. CDI- soap was provided.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper concentrations. Observed one sanitizer bucket at 0ppm quat concentration.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on reach in cooler door gaskets.

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 dust accumulation on a ventilation covering above the 3 compartment sink.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle labeled filled with orange cleaner that was labeled as quat sanitizer. CDI- bottle contents discarded.

4-501.11 Maintain equipment in good repair. Observed 2 gaskets on a under counter reach in cooler peeling off the door which is causing the unit to not properly close.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacle in the women's restroom.

2-103.11 (A)-(L)Person-In-Charge shall ensure that TCS foods are cold held at proper temperatures and cold hold equipment is operating at proper temperatures. Observed PIC failure to manage their known cold holding problems with this facility and the to go TCS foods. FACILITY MUST USE TPHC UNTIL PROPER COLD HOLDING EQUIPMENT, OPERATING PROPERLY IS PROVIDED AND OBSERVED TO BE EFFECTIVE TO AVOID WRITING AN RCP(RISK CONTROL PLAN) AND OR THE ISSUANCE ON AN ITS(INTENT TO SUSPEND) PERMIT NOTICE. PIC ALREADY HAS TPHC TEMPLATE.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all TCS foods in to go cold hold unit to be 47-51 F.(see temp chart) VR Repeat. CDI- all foods voluntarily discarded

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 sanitizer container to be soiled inside and solution to be visibly soiled as well.

4-501.11 Maintain equipment in good repair. Observed to go unit not cold holding TCS foods at 435 F or less.

2-103.11 (A)-(L)Person-In-Charge-Duties -Observed PIC failure to oversee proper cooling and cold holding of TCS foods. CDI- instruction provided

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. Observed food employee begin work without washing hands. CDI-Instruction provided

.6-301.11 Provide soap at each handsink. Observed no hand soap at only hand sink. CDI-

4-501.114 Maintain sanitizer at correct concentrations. Observed sanitizer solution soiled. CDI refilled maintain clean sanitizer solution

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed all TCS foods in to go case cold holding above 53 F. CDI- food discarded

2-102.12 Certified Food Protection Manager must be onsite whenever food is being prepared. C Observed no one onsite with food safety certifiaction.

4-302.12 Maintain Food Temperature Measuring Devices in proper calibration- PF Observed thermometer 5 degrees off calibration VR

2-102.12 Facility required to provide PIC with food safety certification any time facility preparing food. Observed no food employee with food safety certification.

3-501.16 Cold held TCS foods shall be maintained at 45 F or colder at all times. Observed sandwiches, and salads in to go cooler at 47-48 F. CDI- removed to flash cool

3-501.18 Opened, ready to eat TCS foods shall be discarded when out of date. Observed sandwich date marked 4/13. CDI- PIC discarded

4-502.11 (B) Temperrature measuring devices shall be properly calibrated. Observed thermometer temping 2-3 F above calibration. VR

3-601.11 Packaged foods for self service shall meet food labeling requirements. Observed sandwiches and salads, to go items labeled as Outakes with labels that do not have address or weights. VR

4-501.11 Equipment shall be maintaned in good repair and proper adjustment. Observed towel dispenser not operational.

6-301.11 Handwashing Cleanser, Availability. Each handwashing sink to be supplied with soap. Observed hand sink without soap upon inspector's arrival. Employees were using restroom for handwashing. CDI - soap supplied.

3-602.11 Food Labels. FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in LAW, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. Observed OutTakes sandwiches, parfaits, salads, and so on packaged and available for customer self-service. Packages were incompletely labeled - missing complete ingredient list, weight, name and place of business of manufacturer, and allergen information. Discussed at length with PIC. Refer to rules listed above for guidance when reworking labels.