WATERBEAN COFFEE

-REPEAT- 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 sliced salami outside of original packing stored in reach-in cooler without date of 5/26. Per PIC, item was opened, portioned and placed in freezer on that date. Salami was removed from the freezer yesterday to thaw for use today. CDI - PIC allowed to date/re-date package of salami, because date product was removed from freezer was recorded on dry-erase placard on prep unit lid. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C) 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 .

4-501.11 Maintain equipment in good repair. Observed missing handle on prep unit flip top. Repair or replace handle

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed kitchen handsink between dish pit and prep area blocked by moveable cart. CDI- PIC had cart removed from area to allow for easy accessibility. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed front handsink with food and liquid debris accumulated. CDI- PIC had employee clean sink, EHS discussed handsink usage. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at front handsink. CDI- EHS provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed large plastic bin containing 12 large block portions of butter being held above 41F since 8/27, per the PIC. CDI- PIC voluntarily discarded items. EHS discussed cold holding procedures for unsalted butter. 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 .

3-501.18 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 chicken sausage outside of original packing stored in RIF without date items were originally removed from original packaging. CDI- PIC stated that items were received and repackaged last week before being frozen. EHS discussed ensuring facility dated items for when they were removed from original packaging and frozen, and also the date for when items are thawed and held in CH units. 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 (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. EHS observed no written procedures prepared in advance for TCS foods held on time. TCS foods held on time include half & half at customer self service area. EHS assisted establishment in including unsalted butter in procedures. CDI- EHS provided written TPHC form to be maintained in establishment. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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.

2-101.11 (A) PIC shall be present during all hours of operation. -Pf Observed no designated PIC upon arrival for inspection. CDI: Education provided and food employee acted as PIC during inspection (answered all questions thoroughly).

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of fruit flies in coffee bar area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front hand sink upon arrival for inspection. CDI: PIC provided paper towels.

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

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at sink near coffee counter. 5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink in rear kitchen and at coffee counter unable to reach a water temperature of 100F. Rear handwashing sink maintained a water temperature of 72F and front handwashing sink maintained a water temperature of 97F. Hot water at three compartment sink was measured to be greater than 110F. -1 point-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at dish machine to be 10ppm. CDI - Sanitizer was primed over multiple cycles until a chlorine sanitizer concentration of 50ppm was achieved. PIC has been advised to use chlorine test strips throughout business day to determine chlorine sanitizer concentration. -1.5 points- 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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed two rear doors in kitchen propped open during entirety of inspection. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed abundance of fruit flies in coffee area. -REPEAT- -1 point-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing wrist watches and bracelets while preparing food. -0 points-

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 coffee filters stored on top of coffee machine without coverings or wrappings. Leave coffee filters in packaging until time of use. -REPEAT- -0.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpsters in rear of establishment. Keep sliding doors and lids closed to prevent rodent or insect infestation. -0 points-

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 the following priority items during the inspection: datemarking. CDI - Please see corrective action under the item below. Provided education during the inspection.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of ice machine accumulating black residue. Clean and maintain.

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 ham date marked for 10/22 and salmon dated 10/21. CDI - food handler discarded the foods.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed pink liquid in an unlabeled spray bottle. CDI - PIC labeled spray bottle. 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 hot shot bug spray in the kitchen. CDI - PIC removed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple fruit flies in the coffee counter area. Contact your pest control to resolve and find the source.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints being worn on food handlers. -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 coffee cups stored directly on the counter.

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 a couple cabinet doors broken behind the coffee counter.

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 the following priority items during the inspection: dishmachine not sanitizing and storage of raw and ready to eat. Provided education during the inspection.

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 no certified food manager present during my inspection.

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 Provided updated employee health policy/poster.

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 the establishment does not have written plans in responding to these events. CDI - Provided the PIC with the clean up handout/poster.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw eggs stored over apples in the reach in cooler. CDI - PIC relocated the apples.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed the dishmachine concentration at 0 ppm of chlorine. Ran the machine 4 times. PIC contacted the chemical company. Verification visit required within 72 hours to ensure compliance. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of the ice machine accumulating black residue near the ice trays. Clean and maintain.

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 on date marking please visit: http://meck.co/FoodSafety Observed cut tomatoes and cut lettuce not properly date marking in the reach in cooler. CDI - PIC properly datemarked the items.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bleach and other chemicals stored on the drain board of the warewashing sink. CDI - PIC relocated the chemicals to prevent contamination.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints being worn on food handlers.

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 residue accumulating in the reach in sandwich prep cooler. Clean and maintain.

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 floors under equipment and shelving in the back kitchen prep in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food manager in the facility at the time of inspection. Needs to be certified

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 lettuce not properly date marked, a “?” Was written . CDI - PIC voluntarily discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thermometer not functioning due to no batteries. Provide at all times. Verification visit required within 10 days to ensure compliance.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all employees in the facility working with food without hair covers. Need to wear some at all time. REPEAT

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed styrofoam food containers stored with the food contact surface facing upward. Invert to prevent contamination

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid missing and door were not closed. Contact waste management.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal belongings stored with single service items in the dry storage room. 6-303.11 Intensity-Lighting - C Observed light burnt in the corner of the kitchen/prep area. Replace. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vents above the sandwich prep cooler accumulating dust. Clean and maintain.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food manager in the facility at the time of inspection. Needs to be certified

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observedd boxes of milk stored directly on the floor in the kitchen area. Needs to be removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all employees in the facility working with food without hair covers. Need to wear some at all time. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple in use wet wiping cloths stored directly on the prep table. Needs to be removed.

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 flour scoop stored with handle touching the floor. CDI. PIC removed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed multiple ssingle use cups stored directly on the floor in the dry storage area. Needs to be removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in the micro wave at the back area. Needa to be cleaned. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pork cold holding in the RI at temperatures above 41F. CDI. PIC voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination. -P. Observed sanitizing solution stored on prep unit up front. CDI. PIC removed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working in the kitchen area with watches on and hand jewelry. Needs to remove when working with food, 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all employees in the facility working with food without hair covers. Need to wear some at all time.

4-501.11 Maintain equipment in good repair. Observed cooler at the back unable to hold food at 41F. CDI. PIC removed and indicated that the unit will not be use and will be replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in the micro wave at the back area. Needa to be cleaned.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food debris in the drain of the handsink in the front prep area. CDI- Explained to PIC that food/drinks should be dumped in three comp sink or dump sink.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxes of single service items stored on the floor in the dry storage area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT VIOLATION. Observed tomato slicer dirty with old food debris on food contact surface. CDI - pulled for a proper cleaning procedure.

4-501.11 Maintain equipment in good repair. Observed prep unit in the back that is broken and not operating. There is no TCS product stored in prep unit. Advised to repair equipment.

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 food debris on floor underneath and behind equipment. Advised to clean floors.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager onsite during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a dicer with dried debris stored as clean. CDI-taken to be soaked and rewashed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without hair restraints.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored on top shelf of cooler.

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 a container of ham and lettuce with date labels of 10/24 and 10/26. CDI-discarded. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical bottle. CDI-labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without hair restraints in kitchen. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped in handsink at front. CDI-through instruction.

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 thawed cooked meats without thaw date. Items need both make date and thaw date to ensure it is not held past 7 days. CDI-thaw date labeled. 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 one pan cooked pork held past 7 days. CDI-discarded. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food in kitchen without hair restraints.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Certified food protection manager not present until last 20 minutes of inspection.

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 hot pickled vegetables, sliced deli meats, and cooked meat in prep coolers without any dates. CDI-dated. Ensure meat that is cooked and frozen immediately still has a date label. 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 cooked meat held past 7 days. According to PIC, the date label was not changed. CDI-date changed. REPEAT.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No food safety certified manager on site during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on pans stacked together and stored as clean. CDI-cleaning started.

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 deli meats and bags of lettuce without date labels. CDI-labeled. 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 container of roast beef held past 7 days according to date label. CDI-discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing baked goods and drinks without hair restraints.

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 handle stored down in ice.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed coffee filters stored unwrapped. Observed cups stacked too high without protection at bar area where customers are able to sit.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag containing food stored on cutting board at prep unit.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over ready to eat items in 3 door cooler. CDI-eggs moved to bottom shelf.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing drinks without hair restraints.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build up on drain at 3 compartment sink.

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 napkins and cups lids stored on the floor of storage ropm.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food slicer stored with dried food debris on prep table. CDI - cleaning process started.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed cleaner spray bottle not labeled in cabinet @ front area. CDI - labeled during inspection.