WATERBEAN COFFEE

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

REPEAT 2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed an employee drink stored on top of a reach-in cooler.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed an employee done gloves and begin to prepare food without washing hands. CDI - Employee was educated and they washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a box of gloves stored on the hand sink. CDI - Gloves were removed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of the ice machine.

REPEAT 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed medication stored on top of a reach-in cooler. CDI - Medications were removed. Improvements in toxic chemical storage from previous inspection.

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 an employee preparing food while wearing bracelets and no hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a soiled wiping cloths stored on prep surfaces.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a scoop for graham crackers stored with the handle submerged in the product.

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. 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 to-go coffee cups stored high and out of their protective packaging. Observed a box of gloves stored on a hand sink.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed missing caulk for the 3-compartment sink.

10-DAY VERIFICATION REQUIRED 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed missing test strips for the chlorine dish machine.

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

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed an employee water bottle stored on a prep surface.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed expired dates for Smoked Salmon. CDI - Product voluntarily discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed a bottle of spray sanitizer well above 200ppm. CDI - Manager diluted during inspection. Observed medication stored on top of a cooler. CDI - Items were removed. Observed a can of RAID roach spray that is not rated for commercial kitchen use. CDI - Manager voluntarily discarded.

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 both employees preparing food without hair restraints. One employee was wearing a watch.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a soiled wiping cloth stored inside of a container with no sanitizer.

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 to-go coffee cups stored high and out of their protective packaging.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed wiping cloths on the bottom shelf of the white reach-in cooler to absorb moisture.

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

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION.

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 written procedures for half and half held using TPHC at customer self-service counter. PIC stated they received copy from previous inspector but did not print and complete. EHS will return within 10 days to verify completion of TPHC forms. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-304.12 (B) In-use utensils for food that is non-TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop stored with handle in contact with product. CDI: Scoop turned upright. REPEAT VIOLATION.

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

3-501.19 (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 half and half being stored at customer self serve counter top with no begin and end times. PIC stated that there are no written procedures for storing half and half without temperature control but stated that half and half is usually replaced every 2-4 hours. Half and half had been on countertop approximately 5 hours at time of inspection. CDI - Half and half was discarded. Written TPHC procedures were discussed with and given to PIC. PIC has been advised to label container of half and half with begin and discard times. -1.5 points- TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 with handle making contact with ice. CDI - Ice scoop was repositioned. -0 points-

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 coffee filters stored on top of ice machine without covering or wrappings. -0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at flip top cooler with deep gouges and staining. Resurface or replace cutting board. -REPEAT- -0.5 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. CFPM was not present at time of 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

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 responding to vomit/diarrheal events. CDI - Written procedures were reviewed with and given to PIC. -0 points- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed interior of microwave with build up of food debris and residues. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with build up of black residues. Recommend higher frequency and more thorough cleaning. -REPEAT- -3 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at flip top cooler with deep gouges and staining. Resurface or replace cutting board. -0 points-

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 coolers, exterior of flip top cooler, and exterior of ice machine with build up of food residues and debris. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed excess of cardboard stacked in corners of kitchen area. -0 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employees on site with CFPM during inspection. REPEAT. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with black buildup, in need of cleaning. REPEAT.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee prepping breakfast sandwich with wrist jewelry on.

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 cup lids and box of to-go containers stored on the floor in kitchen area. REPEAT. 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 stored over dispenser line, rims of cups are exposed.

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 on prep top unit with minor buildup.

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 walls behind trash cans near handsink with buildup/splatter residue, in need of cleaning.

2-101.11 (A) PIC shall be present during all hours of operation. -PF. Observed no PIC present during start of inspection. CDI: owner later showed up towards end of inspection and when EHS was typing up the report. 2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed facility had priority items out of compliance, no certified food protection manager present, and food safety questions were not answered adequately. CDI: provided education on how to gain compliance.

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 manager with no CFPM. Observed no CFPM present in facility. CFPM showed up later on and certificate was expired in 2019. REPEAT.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed employees with inadequate knowledge of employee health. CDI: provided education on Employee Health Policy.

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. CDI- EHS explained requirement to PIC, provided owner with state plan written procedures.

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 no sanitizer available for use. CDI: owner was able to locate bleach sanitizer bottle when he arrived. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up on interior of ice machine. Increase cleaning frequency.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed a unlabeled squeeze bottle of Fabuloso chemical stored at front counter. CDI: properly labeled. Observed a unlabeled bottle of glass cleaner stored on chemical shelf at back. CDI: properly labeled.

Repeat: 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 cup sleeves stored on the floor at back kitchen area. Improvement noted. Observed no violation with cups at front being protected.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. No test strips were available for use. CDI: owner was able to locate bleach test strips when he arrived.

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 manager with no CFPM. Only CFPM certificate in facility is expired. REPEAT.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink directly adjacent to ice machine behind main bar area. CDI- soap provided.

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 smoked salmon date marked 6/16, had exceeded 7 day date marking limit. CDI- smoked salmon voluntarily discarded.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed cups stacked above fill line in dispensers at main bar area. Rims of cups are exposed to potential contamination.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board attached to prep unit with deep grooves and staining, no longer smooth and easily cleanable, resurface or replace.

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 on reach in units with food debris buildup, in need of cleaning. Observed inside of reach in units with sticky residue, in need of cleaning.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf Observed PIC on duty with no CFPM and unable to demonstrate proper food safety knowledge. PIC was unaware of date marking requirement for cream cheese and unable to locate test strips in facility, had to call another manager to find them. CDI- EHS educated during inspection, suggested the PIC looks into getting a CFPM to be properly informed of food safety requirements.

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 with no CFPM certificate during inspection. PIC stated she has been acting manager for about 6 months at this location, will look into obtaining a CFPM certificate. REPEAT.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed posted employee health policy that did not include salmonella non-typhi. CDI- EHS educated PIC on new requirement, provided updated employee health policy for employees to review. Provided via email and physical handout.

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. CDI- EHS explained requirement to PIC, emailed information including an example plan and poster.

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 a container of opened cream cheese with no date. EHS asked PIC about date marking system, facility was unaware that cream cheese needed to be date marked. CDI- Date placed on cream cheese during inspection. REPEAT. Note: Points de-escalated from last inspection as facility has shown improvement, has a date marking system in place but was just not aware that cream cheese must be date marked. Facility will add cream cheese to date marking list.

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 facility at the time of inspection. PIC stated that the owner had recently ordered a new one. EHS will make verification visit to ensure facility obtains thermometer by 11-5-21.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster with broken lids, unable to close.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site at the time of the inspection. -REPEAT-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the back prep area handsink blocked by a dolly. CDI- Dolly was relocated and explained to the employee that the handsink shall be accessible at all time to properly wash hands. -REPEAT- 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at the back hand sink. CDI - PIC provided soap

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 ready to eat Tapicoa not date marked (comes in already cooked and ready to eat). Observed opened boba in the reach in cooler not date marked. Unable to determine when the product was opened. CDI - PIC voluntarily discarded. 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 sliced ham dated for 5/31 and cut lettuce dated for 5/27. CDI- Food handler voluntarily discarded. -REPEAT-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed storage cabinet behind front counter in need of cleaning

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site at the time of the inspection. -REPEAT-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the back prep area handsink blocked by a dolly. CDI- Dolly was relocated and explained to the employee that the handsink shall be accessible at all time to properly wash hands. -REPEAT-

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

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 ready to eat Tapicoa not date marked (comes in already cooked and ready to eat). Observed date on sliced turkey not date marked properly, food handler stated that this product was prepared today. CDI- Food handler placed a date on the products as the open date was able to be determined. Allowed food handler to properly date mark sliced turkey. 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 sliced tomatoes date marked for 10/18, expired. CDI- Food handler voluntarily discarded. -REPEAT-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of sanitizer not labeled. CDI- Employee properly labeled sanitizer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles in the reach in refrigerator at the coffee counter.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-use cups in front area not covered to prevent contamination on the lip surface. Suggested not to overfil cup holders or keep cups stored in their plastic sleeves. -REPEAT-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips to test the chlorine dish machine. -REPEAT- Verification visit required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the upright refrigerator in the back prep area in need of cleaning.

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

General Comment. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in back area blocked. CDI- Items were removed from in front of sink.

General Comment. 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 the following items not date marked: deli ham(from two days ago), and deli turkey(from yesterday). CDI- Items were date marked.

Verification Required. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf Observed facility with no thin probe thermometer. 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. In all three refrigeration units there no were no thermometers to measure the ambient air.

General Comment. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-use cups in front area not covered to prevent contamination on the lip surface. Suggested that facility not over fill cup holders or keep cups stored inside their plastic sleeves.

Verification Required. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips to test chlorine dish machine.

General Comment. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. In refrigerator, observed employee food being commingled with food for the establishment. Suggested that facility keep all employee food together in a bag and place on bottom shelf.

5-203.11 Handwashing sinks shall be provided in number and capacity necessary for their convenient use by employees in areas specified under 5-204.11, and not fewer than the numbers of handwashing sinks required by law. 5-204.11 A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas; and in, or immediately adjacent to , toilet rooms.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer inside the refrigerator units. Advised to provide a thermometer.

2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils.

6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign at the front handsink. CDI - provided handwashing sign.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with dried food debris on food contact surface. CDI - sent through cleaning procedure. Educated to keep items clean. REPEAT VIOLATION. 4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P Observed tongs are not cleaned every 4 hrs. CDI - sent through cleaning procedure. Educated to clean every 4 hrs. REPEAT VIOLATION.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed tomato dated with incorrect date label. CDI - put on new label. Educated about proper date marking.

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 ice scooper handle stored in the ice. Observed slicer stored on the dirty linen bin. CDI - washed slicer. Relocated ice scooper to clean container.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed inside of the reach in unit dirty with food debris. Advised to clean more often.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean with dried food debris on slicer blades. CDI - advised to take a part and to send through proper cleaning procedure. 4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P Food employee stated that the prep boards and utensils get cleaned and sanitized once a day at the end of the work day. CDI - educated that food contact surfaces get cleaned once every 4 hours. Advised to send through a cleaning procedure. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer spray bottle at 0 ppm. CDI - educated to use test strips often to check sanitizer concentration. Advised to create new chlorine solution.

4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf Observed that the facility does not have a thin probe thermometer on site. REPEAT VIOLATION. VR

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 on site during the inspection. Advised to have a certified food protection manager during all hours of operation.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health policy in the facility and employee does not know what an employee health policy is. CDI - provided employee health policy for facility; educated importance of employee health policy, informed the employee about the reportable symptoms and diseases.

4-702.11 Utensils and Food-Contact surfaces of equipment shall be sanitized before use after cleaning. -P Observed dish machine not sanitizing properly. 0ppm on test strips. Advised to get dish machine fixed. VR. CDI - educated employee on how to create a proper sanitizing solution in the 3 compartment sink until the dish machine is fixed. EHS left a few test stips for facility in order to create a proper concentration.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer spray bottle over 200ppm. Test strips bleached out. CDI - created a solution at the proper concentration. Educated employee how to create a proper solution.

4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf Observed that facility does not have a thermometer. VR

3-602.11C Food that is available for consumer self-service shall be labeled with the following information in plain view of the customer: common name of food, ingredients, and food allergens. Observed cookies available for consumer self service sitting at the front of the facility. No list of ingredients or major food allergens for the product. CDI - moved cookies to where they are not considered consumer self service. Advised that in the future if the facility wants the cookies to be in that location, then a proper food label needs to be provided with the product.

4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed facility does not have chlorine test strips. Advised to get chlorine test strips. VR

4-501.12 Cutting Surfaces - C; Keep cutting surfaces in good repair. Observed gouged cutting board in use in need of resurfacing.

5-202.12 An automatic hand sink with self closing faucet shall run for 15 seconds without being reactivated. Observed self closing faucet at hand sink in womens restroom only running for 7 seconds before needing reactivation.

7-201.11 Store toxic materials to avoid contamination. -P Observed alcohol hand sanitizer stored on shelf above food prep cooler. CDI-moved.

Properly store employee beverages. Observed employee beverage stored on prep surface. CDI-relocated to lower shelf.

Employees shall clean their hands after using the toilet room. Observed employee return from restroom and begin to work with clean equipment without washing hands. CDI-through instruction.

Properly store single service articles. Single service articles shall be stored at least 6 inches above the floor. Observed boxes of single service items stored on the floor. Keep coffee filters wrapped in plastic to prevent contamination.