UNDERCURRENT COFFEE

6-301.11 Provide soap for handwashing at each handsink. -Pf -Observed no soap at the handsink in the back kitchen. PIC stated work order for the dispenser has already been placed. -CDI- PIC temporarily placed soap in cup to make soap accessible at handsink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed container of pooled raw eggs in tall reach-in cooler stored above ready-to-eat croissants. -CDI- PIC corrected storage order and lowered eggs to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 multiple containers of roasted potatoes held past its 7-day shelf life (cook date of 8/12). EHS and PIC discussed date marking procedures, and how the prep date is considered day 1. -CDI- PIC voluntarily discarded the potatoes. -Observed container of spinach held past its 7-day shelf life (prep date of 8/3). -CDI- PIC voluntarily discarded the spinach. REPEAT 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf -Observed portioned cups of salsa cooling in prep top unit, above 41F. PIC stated salsa was just prepped/portioned this morning, then placed in flip top. -CDI- PIC stated portioned salsa cups will be used within the hour (within a 4-hour time of initial prep). -EHS recommends prepping salsa earlier prior to service, to give salsa more time to properly cool to 41F before placing in flip top. Flip top units are inefficient at cooling foods, especially when flip top is open frequently during service. To ensure food maintains proper cold holding temperatures (41F or below), use reach-in cooler or freezer for rapid cooling. Ensure food reaches 41F or below, before placing in flip top. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf -Observed cooked grits thawing in container of stagnant water. -CDI- PIC moved grits to thaw under running water in prep sink.

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-service bowls in back storage room stored directly on the floor. Raise at least 6 inches off the floor.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P -Observed sanitizer basin at 3-compartment sink filled with 0ppm quat sanitizer solution. -CDI- PIC replaced empty container of quat sanitizer and properly remade sanitizer to 400ppm quat. -Observed dish machine dispensing less than 10ppm chlorine sanitizer. -CDI- PIC replaced container of chlorine sanitizer and primed dish machine. By end of inspection, EHS observed dish machine dispensing 50ppm chlorine sanitizer. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed half and half milk, buttermilk, and whole milk above 41F in front coffee lowboy cooler. -PIC voluntarily discarded the opened containers of TCS foods (half and half, buttermilk, whole milk). All other foods in cooler were not TCS (simple syrups, unopened containers of almond/oat milk). -PIC contacted repair technician during inspection. Until unit is repaired and properly cold holding at or below 41F, facility may not cold hold in cooler. Facility will store back stock of milks in tall reach-in coolers in storage room, then place opened containers of milk/alternative milk on 4-hour TPHC. -3 day verification visit required- REPEAT 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 spicy quiche held past its 7-day timeframe (cook date of 3/4). -CDI- PIC voluntarily discarded the quiche. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS foods in prep top above 41F (roasted red peppers, egg patties, sausage patties, spinach, arugula, salsa, bean sprouts, cheddar, chevre). Observed vegan sausage in prep unit lowboy at 44F. All other foods in lower portion of prep unit were at or below 41F. PIC stated prep top has been open frequently during breakfast rush. -CDI- PIC checked and recorded all temperatures in prep top at 6:40am. Because it is still within 4 hours, PIC moved foods from prep top to freezer for rapid cooling. By end of inspection, EHS observed foods cooling at sufficient rates. -CDI- Because the temperature of vegan sausage has not been checked in over 4 hours, PIC voluntarily discarded the vegan sausage. 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 chevre cheese held past its 7-day maximum timeframe. -CDI- PIC voluntarily discarded the cheese. 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 .

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf- Observed non-functioning high-temperature thermometer for high-temperature sanitizing dish machine. Obtain batteries for thermometer. - 10 day verification visit required-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee phone stored on top of container of chocolate chips. -CDI- PIC moved phone.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in three comp sink testing at 0 ppm. CDI PIC refilled and tested, tested at 150 ppm quart sanitizer. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several containers stacked clean that had residue on the outside and inside of the containers. CDI Containers were moved back to three comp sink to rewash and sanitize. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa in individual cups, melted unsalted butter stored in ambient, and cinnamon sugar unsalted butter holding above 41F for unknown amount of time. CDI All items voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 some dust build up on top of the oven.

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 1/2 and 1/2 opened with no date mark. Unknown date of open. CDI PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items on bottom shelf of prep table amongst product for customer. Designate are away from customer product.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed container of batter with raw eggs stored above sour cream and salsa. CDI PIC switched order For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed three comp sink sanitizer bay filled with sanitizer measuring 0 ppm quat sanitizing solution. CDI PIC replaced bottle of sanitizer and refilled bay. Sanitizer measured 200 ppm quat sanitizer solution. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese and cooked egg holding above 41F in prep unit. CDI PIC voluntarily discarded. Discussed moving TCS items to back of prep top to block from heat coming off of toaster equipment. Repeat Reduction to 1/2 points due to improvement. Note: Great improvement from last inspection. Raw eggs moved to RIC per suggestion. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp in use wiping cloth draped over sanitizer bottle instead of being stored in bucket with properly concentrated sanitizer between uses. CDI wiping cloth placed in dirty cloth bin.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed extra pvc cuff placed on three comp sink drain which made drain dip below floor level into the drain. CDI PIC removed cuff. Now drain has air gap above flood level (floor level) and no dipping down into drain.

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed over flowing garbage bags at dumpster. PIC stated they had called to have receptacle emptied.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee or PIC that was a certified food protection manager. CDI Person that was certified food protection manager showed up 3/4 way through inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee begin to don new gloves to initiate a task involving working with food with out a hand wash. CDI PIC was redirected to wash hands and don new gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items being switched over to new containers holding above 41F. Items are being held out too long, changing containers can be done individually to ensure items do not hold above 41F for any significant amount of time. 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 . 3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P Observed shell eggs in prep top holding above 45F. PIC did not know last time items were holding 45F or below. CDI PIC voluntarily discarded. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 PIC re date marking items being placed in new containers with todays date. CDI EHS educated PIC in keeping current date mark. Items were corrected. 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 gasket on reach in freezer beginning to tear away from door. Observed hand sink with some missing sealant between the sink and the wall. Repair is needed.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food employee wash hands and then dry with cloth towel. Observed food employee wash hands, then turn off faucet with bare hands recontaminating hands, then grab paper towels. CDI Employees rewashed hands properly. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or other approved methods at hand sink upon arrival. CDI PIC replaced paper towels.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed grits not reheating at a rate to achieve 165 within the 2 hour window. PIC changed method of reheat and placed on hot plate. Achieved 165F and above in 2 hours.

3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P Observed shell eggs in prep top in top layer holding above 45F. CDI Eggs over temp were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed house made peanut sauce with fresh garlic and oil not holding 41F and below. CDI PIC voluntarily discarded. 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed oat milk, almond milk, and milk sitting out on counter with no time stamp. TPHC paper work was posted. CDI PIC voluntarily discarded items and opened new milks placing start time.

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 top of oven and grate on tall RIC in kitchen with residue and dust. More frequent cleaning is required.

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 tile around drain in floor in kitchen.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee or PIC that was a certified food protection manager. CDI Person that was certified food protection manager showed up 1/2 through inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed halved banana sitting on top of raw eggs. CDI PIC voluntarily discarded. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 two containers of Zaatar sauce that has cooked onions with prep date of 7/3, expiration date was 7/9. Observed egg wash which contained dairy with date mark of 7/5, expiration was 7/11. CDI PIC voluntarily discarded all items. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep unit stored as clean and RTE with stickers still adhered. Stickers must be removed as part of the wash process.

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 no max/min thermometer for testing sanitizing temp for hot water ware washing machine. VR required.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed empty plastic container in hand washing sink next to 3 comp sink. Removed CDI

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Buttermilk in tall RIC, milk, 1/2 and 1/2 and oat milk in low RIC 2 in kitchen opened day prior with no date. PIC date marked. CDI 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 .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed mini fridge used for commercial product in front service area, not ANSI. Use only for personal items or remove and replace with ANSI RIC. Repeat. 4-502.11(A) Maintain utensils in good repair. Dish machine is not operational (have been using three comp sink which is sufficient for operational needs at this time, tested sanitizer and was right concentration), repair part on order. Tall RIC has water dripping from top cooling apparatus. Needs repair.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Cold oats measured 63F at start of inspection and still measured 63F after cooling for 45 minutes. Use ice wand or ice bath to cool this item as it will cool to slowly in a large container in the sandwich cooler. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . 2 sausage patties in sandwich cooler top measured 45F. TCS foods in cold holding shall measure 41F or less. CDI - Sausage moved to freezer to cool. 0 pts.

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf No time labels on milks that are held on TPHC. CDI - PIC placed time labels on milks.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Large container of cold oats were cooling slowly in a large container in sandwich cooler. Use ice bath to cool this item as establishment does not have walk-in cooler. CDI - Employee put cold oats in ice bath.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Mini fridge is not NSF commercial equipment. Replace with commercial cooler. REPEAT

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 Disk thermometer that establishment uses to check dish machine is out of batteries. VR - Verification required within 10 days that establishment has a thermometer that can check dish machine temperature.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drink stored on shelf above prep table. Do not store employee beverages where they can spill onto food, clean utensils, or single-use/single-service articles. CDI - PIC moved drink to low shelf. 0 pts.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Sanitizer solution at 3-compartment sink measured over 400 ppm. Quat sanitizer spray bottles also measured above 400 ppm. Quat sanitizers shall be 150-400 ppm. CDI - Water added to sanitizers until they measured 300 ppm.

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Back door has gap between bottom of door and floor. Install weather stripping to close gap to prevent potential pest entry. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Avocados in sandwich cooler top still had stickers on husks. Wash fruits and vegetables prior to use. Remove stickers during wash process. 0 pts.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Spoons stored in room temperature water. Do not store utensils in water unless it is at least 135F. CDI - Spoons taken to dish machine to be washed.

4-501.11 Maintain equipment in good repair. Torn gaskets present on milk cooler and sandwich cooler. Replace torn gaskets. REPEAT // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Front mini fridge is not NSF commercial equipment. Replace mini fridge with commercial cooler. REPEAT

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No quat test strips at establishment. VR - Verification required within 10 days that establishment has test strips. Send picture of test strips to Andrew Lee at (980)201-0602.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Milk in reach-in cooler measured 47F and sausage in sandwich cooler top measured 47F. TCS foods in cold holding shall measure 41F or less. CDI - Milk placed on temporary TPHC and sausage moved to freezer to rapidly cool.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee observed with watch on wrist. 1 food employee observed with ring on finger. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. // 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2 employees not wearing hair restraints. Food employees must wear a hat or hair net when working with food.

4-501.11 Maintain equipment in good repair. Torn gasket present on sandwich cooler door. Torn gaskets present on doors of milk cooler. Replace torn gaskets. // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 1 mini fridge observed in establishment. Mini fridge is not NSF approved for commercial use. Remove from establishment. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food observed in upright cooler above food for establishment. Store employee personal food on bottom shelf. 0 pts.

2-103.11(E) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed delivery of TCS foods during inspection with no receiving temperatures monitored. Delivery temperature verified by EHS. CDI by education of PIC regarding PIC duties outlined in food code.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed packages of unwashed strawberries and package of chives marked wash before use stored directly above ready to eat foods in upright cooler. CDI- strawberries and chives moved to lower shelf. Do not store unclean produce above other foods in cooler. REPEAT

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness. Observed dishes in sanitizing basin of 3 compartment sink in quat solution at less than 0ppm. Solution was filled recently, however, dispenser observed to have air in supply line so no product mixed and solution not tested to confirm concentration. CDI -= solution replaced with fresh quat at 200ppm.

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: http://meck.co/FoodSafety. Observed pastry with raw shell egg which was visibly not fully cooked in the cooling process in reach in cooler which will be re-heated for service. This is a non-continuous cooking process which requires prior approval and written procedures. PIC noted that she thought eggs were fully cooked, however, no final cook temperatures were taken prior to beginning cooling process. CDI - discarded. Use thermometer to ensure raw unpasteurized shell eggs are cooked to at least 145f prior to cooling and re-heating. Note: establishment is now using immersion circulator to heat and hold poached in shell eggs at 145f in lieu of partially cooking and cooling poached eggs as was noted on previous inspection. No point escalation as previous issue resolved and partial cooking process observed during inspection today not the intent of the menu item. PIC to ensure eggs are temped at 145 prior to cooling going forward.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed establishment has started using spray bottles for holding sanitizer solution. None of the spray bottles in use in back of house or front of house labeled/identified. CDI - labels applied.

4-204.115 Warewashing Machines, Temperature Measuring Devices. Observed establishment has maximum registering plate thermometer for use in hi temp dish machine, however, thermometer will not power on and is not usable. Ensure holding thermometer is available for use. Verification required.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed employee handle cell phone and then begin to don gloves for food handling duties without washing hands. CDI- hands washed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed packages of unwashed strawberries stored directly above ready to eat foods in upright cooler. CDI- strawberries moved to lower shelf. Do not store unclean produce above other foods in cooler.

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: http://meck.co/FoodSafety. Observed establishment is partially cooking / poaching raw unpasteurized shell eggs, cooling them, and then re-heating them for service. This non-continuous process requires approval and written procedures. CDI - eggs discarded and to be poached to order at this time.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed milk and open oat milk holding in bus tub on front counter at room temperature with no method of cold holding in place. CDI- Open oat milk at 42f returned to reach in cooler. Milk at 50f discarded. EHS provided written TPHC procedures and completed during inspection. REPEAT - points reduced to half as all other cold holding in establishment found to be in compliance and cold holding equipment operating properly. No escalation at this time.

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 multiple prepared food items in line coolers with date marking that appears expired, however, after conversation with PIC and observation of freezing process, EHS determined that items have been frozen/thawed but date marking was not updated. CDI - item date marking updated based on thaw dates of yesterday and today.

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf. Observed eggs on menu which are served undercooked denoted with asterisk to consumer advisory reminder statement on menu. No disclosure statement provided and no item descriptor indicating that eggs are served undercooked. CDI- PIC modified menu to describe eggs as soft cooked

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed tall plastic container of house made orange yogurt cooling in flip top portion of service cooler. CDI - item relocated to reach in to quickly chill to 41f before placing into use. Once prepared, use methods that quickly cool food before placing into flip top unit which is not designed to cool food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed various damp in used wiping cloths in back of house not placed into sanitizer solution between uses. No solution available at beginning of inspection, PIC indicated they had recently empties and replaced during visit. Once used, place wiping cloths into sanitizer if they will be used again or remove the to soiled linen if they will not. REPEAT 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed PIC obtain empty sanitizer bucket off of floor, fill with solution for wiping cloths and then return to floor under 3 part sink. Store in use sanitizer off of the floor.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no written procedures available for clean up of vomit or diarrheal event. CDI by education. Flyer and printed procedures left on site. 0 point deduction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed multiple dish racks and step stool stored directly in front of back of house hand sink blocking access. CDI- employee relocated items away from sink. Do not block access to hand sinks. Hand sinks must be available for use at all times. REPEAT

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness. Observed dishes in sanitizing basin of 3 compartment sink in quat solution less than 50ppm. CDI -= solution replaced with fresh quat at 200ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various items holding above 41f in flip top cooler in prep area including egg patties at 44f, goat cheese at 50f, cooked kale at 48f. Observed house made compound herb butter made with unsalted butter out on countertop with no cold holding method at 68f. Observed open in use almond milk at 46f and oat milk at 47f in front line reach in cooler. Open milk, half and half, and unopened nut milks observed to be at 41f or lower in same unit. CDI - egg patties, goat cheese, cooked kale, and herbed unsalted butter all discarded as they had been in use from previous days. Almond milk and oat milk remain in use- fully used by 4 hours. EHS observed all cold holding equipment operating as designed. Do not allow TCS foods to sit out of refrigeration without use of TPHC procedures discussed during inspection. Ensure TCS foods are placed into flip top unit such that they area down into cold holding level of equipment. REPEAT - full 3 point deduction Risk control plan put into place today for items in flip top portion of prep cooler and other in use foods in back prep area. Continued non-compliance with cold holding standards and/or risk control plan requirements may result in permit action.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food wearing watch on wrist. Remove jewelry from arms when handling food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed baristas at front line preparing beverages without effective hair restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet soiled wiping cloths used for duration of inspection not placed into sanitizer between uses. No sanitizer containers set up available for use. Once a wiping cloth has been used, place it into sanitizer if I ti will be used again or remove it to soiled linen. REPEAT

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups for customer self service and on side of espresso machine unprotected/exposed. No sleeve present on items and dispenser in use at self service area open sided providing no protection. Protect the mouth contact surfaces of items that are in the customer plane.

4-204.115 Warewashing Machines, Temperature Measuring Devices. Observed establishment uses high temp dish machine does not have irreversible registering thermometer or other means of indicating that temperature in machine reaches required levels for sanitizing. CDI by instruction and review of new food code standards. Copy of 2017 food code summary of changes provided to operator. Acquire irreversible device prior to next inspection cycle. 0 point deduction.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee beverage stored on shelf mixed with restaurant food items in prep area. Separate employee food/beverages from restaurant food.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed multiple items including dish rack, step stool, and stacked sanitizer buckets stored directly in front of hand sink blocking access. CDI - items located. Do not block access to hand sinks. Hand sinks must be available for use at all times. 1 point deduction

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed quiche cooling at 92f at 10:35 still at 83f at 11:05. Temperature change of 9 degrees within 30 minutes not sufficient for proper cooling. CDI - items uncovered and placed in upright freezer to quickly chill. EHS verified reached 70f properly in order to continue cooling to 41f. When cooling hot foods, ensure the items cool from 135 - 70 within 2 hours and then finish to 41f or lower within a total of 6 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various items holding above 41f in prep area including egg patties at 47f in prep top, goat cheese holding at 52f in side prep top unit, house made herbed butter made with unsalted butter on countertop with no temperature control holding at 84f, open in use oat milk and almond milk both at 51f in front line cooler. All cold holding units appear to be operating within proper temperature parameters indicating that cold holding issues are related to employee behaviors. CDI- egg patties discarded, goat cheese discarded, herbed butter discarded, almond milk and oat milk placed into reach in cooler with discard time not to exceed 4 hours. REPEAT - full 3 point deduction. Continued non-compliance with cold holding standards may result in the implementation of a Risk Control Plan or in Permit Action.

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 sliced quiche in back of house prep unit with no date marking. Employee noted they may keep quiche up to 3 days. CDI - Employee verified she made quiche prior day - date mark applied. 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 goat cheese in use in prep unit with date mark 7/12. CDI - item discarded. Discard TCS food items once the date mark has expired - not to exceed 7 days.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed quiches allowed to sit out on countertop while in the temperature danger zone during cooling process. Once cooling food reaches 135f, use active methods to quickly cool them. When cooling food in refrigeration, do not seal with lids, wrap with foils or plastic film, or stack together until fully cooled to 41f. Use methods that allow air flow during cooling. CDI - quiches moved to reach in unit and then later also unwrapped and un stacked and relocated to freezer to quickly chill. 0.5 point deduction

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp soiled wiping cloth in use allowed to sit out on prep top surface and re-used multiple times. Once a wiping cloth has been used and is soiled, place it into sanitizer solution if it will be reused or remove to soiled linen.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados ready for use in reach in cooler unit with stickers remaining indicating not properly washed. Remove stickers from produce prior to washing and make sure to wash all produce items that are not received in ready to eat form.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household crock pot on shelf in prep room and household under counter reach in refrigerator in use at front line.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on duty during inspection could not provide food protection manager certification.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in top portion of flip top unit holding above 41F; see temp chart. Items held in plastic containers inside metal containers; ambient air not able to reach products effectively. CDI - TCS Items held more than 4 hours discarded. REPEAT. EHS will re-visit to ensure long-term compliance.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in top portion of flip top unit holding above 41F; see temp chart. Ambient temperature of unit at 39F. CDI - Items held more than 4 hours discarded. Items held less than 4 hours placed in reach in freezer to cool rapidly.

4-202.16 Nonfood-Contact Surfaces - C Observed large "sticker" on front of ice machine. Non-food contact surfaces shall be smooth and easily cleanable. REPEAT. *Points kept at half due to low risk* 4-501.12 Cutting Surfaces - C Observed two portable cutting boards in need of resurface/repair.

4-202.16 Nonfood-Contact Surfaces - C Observed large "sticker" on front of ice machine. Non-food contact surfaces shall be smooth and easily cleanable. 4-202.11 Food-Contact Surfaces-Cleanability - PF Observed several plates with large chips and breakage. Plates and other food contact surfaces shall be free of breaks, cracks, chips, pits and similar imperfections when used for food service.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with lid open and waste are doors left open to area.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dishes sitting in sanitizing solution after wash and rinse process at 0 ppm quat sanitizer. Bottle of sanitizer used to dispense at 3 comp sink empty. CDI - PIC provided new bottle of quat sanitizer and solution read at 150 ppm. Dishes were taken to be re-washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed boiled eggs cold holding from 48-53F in flip top cooler. Employee stated she cooked them around 6:30 am this morning. CDI - Container of eggs relocated with walk in without covering to cool rapidly. REPEAT. Points not escalated due to improvement since last inspection. Only 1 item holding above 41F in prep unit and prep unit able to hold TCS foods at 41F or below.

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 house made blueberry jam date marked for 9/16. CDI - PIC voluntarily discarded container of jam.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored inside bucket of sanitizer at 0 ppm. CDI - Bucket was refilled after bottle at dispenser was replaced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items in prep unit greater than 41 degrees . CDI discarded products.

4-501.11 Maintain equipment in good repair. Observed prep unit unable to maintain proper temperatures. 10 day verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed numerous items greater than 41 degrees but less than 45 degrees. 10 day verifiocation required. -0 points-

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed hose attached to hose bib in rear of facility does not have backflow prevention device. 10 day verification required.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two containers of grits held 8 days . Repeat . CDI 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 processed kale held greater than 4 days between 41-45 and greater than 7 days at 41 degrees. CDI discarded. Improvement made in this area therefore points not escalated.

3-202.11 Temperature - P,PF TCS foods shall be received at 45F except shall eggs may be received at 45F. Observed mixed greens received at 45F and raw shell eggs at 48F. CDI- educated PIC on requirements for receiving; foods placed in refrigeration and vendor contacted.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed all red buckets, 3 compartment sink and directly from dispenser at 0ppm. CDI- dispenser adjusted to dispense 200ppm quat; all buckets refilled.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Eggs cooked in water bath must reach a temperature of 145F for a minimum of 3 minutes to be a fully cooked product so that no consumer advisory is required and non-continuous cooking procedures would then not be applicable. Current procedure is to cook eggs to 145F (time unknonwn) then cool in ice bath and reheat for immediate service. CDI- procedures discussed with PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed broccoli and carrots in top of prep unit above 45F. See temperature chart. CDI- placed in alternate refrigeration unit.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Foods may be held up to 7 days if holding less than 41F or up to 4 days if holding 42-45F. Observed goat cheese and chia pudding with no date marking. Observed navy beans, hummus, kale and rice past 7 day expiration. CDI- items discarded or labeled with proper date. Items are being held for 7 days but holding at 42-45F. Date marking must be for a maximum of 4 days. Verification required.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed two reach in units in kitchen without thermometers. CDI- thermometers placed in units.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet stacked plastic containers.

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 service cups and lids on floor in back room and at bar area.