WATERBEAN COFFEE

*REPEAT* 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

*REPEAT* 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - No proof of training on the employee health policy and reporting agreement. *CDI - EHS provided copy of the employee health policy and reporting agreement for current and future employees to read, sign and date. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- *Observed - 2 employees wash their hands and turn off the faucet without the use of a barrier to avoid contamination. *CDI - EHS provided training to staff on proper handwashing procedures.

*REPEAT* 5-202.12 Provide at least 100F water at handsinks. *Observed - Front handsink reach a maximum of 85F.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - 2 employees engaged in food and drink prep without the use of a proper hair restraint.

*REPEAT* 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. *Observed - Drawers and Doors to Cold Holding equipment with heavy build up.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a CFPM For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF No documented Heath policy on site. New form given for employees to review and sign For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-202.12 Provide at least 100F water at handsinks. Front hand-sink recorded a temp of 87. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Dirty dishes stored in handsink. CDI - Removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine recorded 0ppm chlorine. CDI - Machine primed and recorded 100ppm. 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 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 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine had black build up in interior. Clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Tomatoes, lettuce, spinach and smoked salmon recorded above 41F. CDI - 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Label oil bottle

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No bleach tests strips on site. VR.

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. Grill soiled with food debris. Clean

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed plant stored inside handwashing sink by entrance into kitchen. CDI-PIC removed plant from sink. Ensure nothing is stored in handwashing sinks and that handwashing sinks are used for handwashing only.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed raw cold smoke salmon from restaurant depot (Acmes) that does not have parasite destruction information on packaging. VR within 10 days for parasite destruction letter from Acme.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths remaining on prep unit board in between uses. REPEAT.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single use plastic cups for water stored next to customer self service water container without any barriers around lip surface of cups.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no on one site with a valid certified food protection manager certificate. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the front counter handwash sink obstructed from use by a bottle of soap in the sink basin and the back kitchen handwash sink obstructed from use by a potted plant in the sink basin. CDI - Both handwash sinks unobstructed. EHS advised PIC that handwash sinks must remain unobstructed at all times.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed unopened packages of raw salmon stored directly above RTE gallons of whole milk in the 2 door RIC at the entrance to the back kitchen area. REPEAT. CDI - EHS informed PIC that raw salmon must always be stored below RTE items. PIC moved raw salmon to another back kitchen areas RIC that was empty on one side of the cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed a majority of the clean metal insert containers to still have the date marking stickers/tape on the inside of the containers. CDI - Containers with date stickers/tape removed from clean dish storage and placed by the dishwasher to be rewashed after the stickers are removed. 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 a milk carafe of half & half stored at the patron self service area at a temperature of 56F. PIC stated that they only keep the container out for patron self service during the morning and afternoon times and change the half & half in the container multiple times as it runs out quickly in the morning and afternoon rushes. PIC stated they do not hold it on time. CDI - Milk in carafe voluntarily discarded. EHS explained the TPHC procedure and that the facility can hold the item on TPHC going forward if they wish. TPHC documents left with the PIC. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 2 chemical spray bottles that were not labeled as to their contents. CDI - PIC labeled spray bottles.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed an in use wiping cloth stored in a container at the front counter area with no sanitizer solution in the container. CDI - PIC filled container with sanitizer solution.

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 cases of single service items including cups and cup sleeves to be stored directly on the ground around the prep sink.

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 a buildup of food debris/grime on the gaskets of the 2 door lowboy refrigerator at the espresso area and on the exterior of the not in use refrigerated drawers beneath the grill.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. - Observed the lid to the garbage dumpster and the cardboard dumpster as well as the sliding door to the cardboard dumpster to be open at the time of the inspection.

2-101.11 (A) PIC shall be present during all hours of operation. -PF. No PIC was present upon arrival for inspection and would not arrive till 1 pm, per food handler. CDI-PIC arrived at 1pm. Ensure there is a person in charge at all hours of operation and food processing within the facility.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager during inspection. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at either handwash sink in the kitchen, bathroom handwash sinks were properly stocked. CDI-Food handler refilled wall soap dispensers.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed smoked salmon stored behind sliced turkey and other ready to eat foods in prep unit. CDI-PIC corrected storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed glass dialed thermometer that was not properly functioning when being calibrated in cold water. VR within 10 days to check for thin probe thermometer to accurately test thin foods in the facility like sliced tomatoes, sliced turkey, etc.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed dark deposits inside all frying pans throughout facility. EHS spoke with food handler and PIC about ordering new frying pans and avoid build up and possibility of non-stick coating from being worn off.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager during inspection. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sink by coffee machine with soiled cups and used for dumping drinks. CDI-PIC removed drinks from handwashing sink.

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 halved lettuce head cooling 3F/1 hour in flip top prep unit. PIC stated that lettuce head was purchased and prepped today and then immediately placed into prep unit. CDI-PIC moved lettuce into RIC to rapidly cool. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes used for the prep top cutting board and knife on cutting board being held in an empty container. PIC stated that facility runs the clothes in the dish machine prior to being in use. Repeat.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed left side dumpster without a drain plug. 5-501.111 Keep storage areas and bins for waste in good repair. Observed left side dumpster with damaged top right lid.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no 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

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above canned coffee drinks in RI in the back of the kitchen. For more information on food storage order 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 ice machine with heavy, dark buildup on the right inside wall and on the piping inside the ice machine. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed prep top and lowboy unit with several TCS foods out of temperature (see temperature chart) that have been held over night and not stocked this morning except American cheese, provolone, sliced tomatoes and turkey that was prepped today and moved to RI to cool down. PIC voluntarily discarded food items that were not prepped today and could not be cooled. VR within 3 days to check cold holding status of prep unit and its lowboy section. 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 wiping cloth used for knife and cutting board of prep unit not held in sanitizer when used. PIC placed new cloth in chlorine sanitizer. Repeat.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with no food protection manager certification at time of inspection. - 1 - REPEAT Information given to find open classes int he future.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed a team member use their bare hands to turn off faucet after conducting the hand wash. CDI- REHS educated on the spot followed by a rewashing of hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed wwc stored on top of the hand washing sink. Ensure that hand washing sinks are used for the sole purpose of hand washing only. CDI- Removed during the inspection.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup inside of ice machine towards back left corner. Increase cleaning frequency.

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 sliced tomatoes, spinach, salami, 2percent milk, and fat free milk both held over 41F inside of prep top unit/reach in unit. CDI- Items were moved to reach in cooler in back of house to cool at a faster rate. Will conduct a vr visit to discern whether a risk control plan is needed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths out on the countertop and hand washing sink. CDI- Placed inside of sanitizer bucket.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with no food protection manager certification at time of inspection. - 1 - REPEAT For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety repeat

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed 0 ppm concentration of chlorine sanitizer at dish machine. Dish machine sanitizer had recently been changed but line was not primed. CDI- REHS primed line and retested dish machine.

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 spinach and sliced tomatoes both held over 41F inside of prep top unit. Observed oat milk stored above 41F. Ensure that oat milk is returning to reach in cooler in quickly to help maintain temperatures. CDI- Items were moved to reach in freezers to be brought down in temperature.

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 tomatoes and spinach inside of the prep unit not dated. Both items were prepared the day before. Observed milk that is kept for subsequent days without datemarking present. CDI- All items were dated during the inspection. 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 .

4-601.11(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 buildup and debris on doors of equipment (prep unit doors, cold drawers under grill). Increase cleaning frequency. - 1 - REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with no food protection manager certification at time of inspection. - 1 - REPEAT For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety repeat

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 half and half in an insulated thermos at 47F. PIC stated they were unsure when it was put out. CDI-PIC voluntarily discarded half and half. Observed lettuce in prep top above 41F. PIC stated that lettuce was prepped within 30 minutes of inspection. CDI - item was moved to upright cooler to finish cooling. - 1.5 - REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed open containers of milk without date marks. PIC stated they were opened today. CDI - PIC dated items and EHS educated on date marking for anything kept longer than 24 hours. - 0 -

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer in establishment during inspection. VR required within 10 days to verify possession of thin probe thermometer. - 1 - REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food without any hair restraint. - 1 - REPEAT

4-501.11 Maintain equipment in good repair. Observed torn gasket on prep station reach in door. 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 food buildup and debris on doors of equipment (prep unit doors, cold drawers under grill). Increase cleaning frequency. - 1 - REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with no food protection manager certification at time of inspection. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety repeat

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed Bloody Mary mix stored in a jug with a water label on it. Exterior of jug had some sort of black and white growth present. CDI-PIC voluntarily discarded jug and its contents.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup inside of ice machine towards back left corner. Increase cleaning frequency.

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 half and half in an insulated thermos at 46F. PIC stated they were unsure when it was put out for self-service, but that it was out when they came to work at 1PM. CDI-PIC voluntarily discarded half and half that was above 41F, and refreshed thermos.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer in establishment during inspection. VR required by 2/4/23.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food without any hair restraint. 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 single-use items stored directly on the floor in the back prep area.

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 dust buildup on vents of toaster oven. Food buildup and debris was observed on doors of equipment and around two stove burners. Increase cleaning frequency. Repeat.

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 buildup of food residue on flooring, near wall edges. Increase cleaning frequency.

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. REPEAT VIOLATION -1-

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 cleanup procedures for vomit and diarrhea. CDI: EHS provided a copy via email. -0.5-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at the back hand sink by the 3 comp sink. CDI: hand soap provided -1-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottle of oil unlabeled. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with no head coverings while handling food. -0.5-

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 dust buildup around ceiling vents and hood filters. REPEAT VIOLATION -0.5-

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 PIC during inspection stated no one at the facility has a certified food protection manager certification. -1 points

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed 0 ppm concentration of chlorine sanitizer at dish machine. PIC was unable to troubleshoot and placed call for work order. Dish machine is not to be used until it is fixed and PIC will use 3-comp sink for washing, rinsing and sanitizing multi-use utensils. PIC will hand mix sanitizer in 3-comp until dish machine is operational. Single-service cups, utensils and to go boxes will be used until dish machine is repaired. A VR is REQUIRED no later than 03/10/2022 to confirm dish machine has been fixed and dispensing sanitizer at proper concentration. REPEAT -3 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. -C Observed minor dust buildup on vents under hood over grill. Increase frequency of cleaning. -0 points

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. -C Observed scuffed floors in kitchen and serving areas. Monitor and repaint as needed. -0.5 points

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. -C Observed employee items in a plastic bag in RIC near office desk stored with sliced ham and turkey. CDI - Employee items were moved to bottom shelf. -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 PIC during inspection did not have a Certified Food Protection Manager certification, could not answer questions about the employee health policy or sanitizer requirements for the dish machine.

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 PIC during inspection stated no one at the facility has a certified food protection manager certification. -1 points

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 PIC during inspection was not aware of an employee health policy but stated employees do have to sign a document about symptoms upon hire. CDI - EHS provided PIC with a written policy document to keep on file. -0 points

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 PIC was not aware of the establishment having a vomit/diarrhea clean up plan. CDI - EHS educated PIC on the requirements under the 2017 Food Code and provided guidance documents to keep on file. -0 points

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at HS near 3-comp. CDI - PIC provided soap. -0 points

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed 0 ppm concentration of chlorine sanitizer at dish machine. PIC was unable to troubleshoot and placed call for work order. Dish machine is not to be used until it is fixed and PIC will use 3-comp sink for washing, rinsing and sanitizing multi-use utensils. PIC will hand mix sanitizer in 3-comp until dish machine is operational. A VR is REQUIRED no later than 12/11 to confirm dish machine has been fixed and dispensing sanitizer at proper concentration. -1.5 points 4-602.11 (E)(4) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. -C Observed minor buildup ice machine near coffee machines. Increase frequency of cleaning to avoid buildup. -0 points

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 sliced turkey and ham in the rear RIC with no date marks. PIC stated whole packs of sliced meats will be used daily but may keep them for several days depending on volume of customers. CDI - PIC added date marks to sliced meats. EHS discussed the requirement for dating TCS foods if kept more than 24 hrs. -0 points

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. -C Observed scuffed floors in kitchen and serving areas. Monitor and repaint as needed. -0.5 points

2-101.11 PIC shall be present during all hours of operation. -PF No one facility during inspection has passed and ANSI accredited test.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold and mildew in interior of ice machine. PIC will have someone clean it soon.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Menus have the reminder, but not the disclosure (items are made to order). VR- facility has ten days to provide disclosure on menus.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee scoop ice will wearing exposed fingernail polish. CDI- employee was educated on wearing gloves while doing food prep or scooping ice. (0 points).

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 damaged floors in kitchen and serving areas. Floors are in need of repainting.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site during inspection. No point deduction due to covid.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine to have build up of debris on internal surfaces in need of cleaning.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed nova lox on menu without consumer advisory or reminder. 10 day verification required.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed employee on duty could not locate the thermometer for the facility. 10 day verification required.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site at time of inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over ready to eat foods in prep unit . CDI moved eggs to bottom of prep unit. -0 points-

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit in need of replacement.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site at time of inspection . Repeat

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service to go trays stored with food contact surface exposed. CDI inverted to protect food contact surface.

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

5-202.12 Provide at least 100F water at handsinks. -Pf Observed rear and middle handwashes not reaching 100 degrees. 10 day verification required.

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

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 rice cooling on prep table greater than 2 hours still at 74 degrees. CDI cooling window missed product discarded.

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 rice cooling covered and at ambient temperature. CDI two hour cooling window missed product discarded.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands without using barrier to cut of faucet. CDI- Employee was educated on the proper way to wash hands. Employee rewashed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed brush for cleaning being stored in hand sink near front counter. CDI- Brush was removed.

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 sushi rice cooling in prep cooler at 63 F. Sushi rice was prepared (according to PIC) at 12 noon today. Sushi rice temperature after 15 minutes was at 63 F. No change was made while item was cooling in prep cooler. CDI- Items was placed in reach-in freezer and allowed to further chill.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced lettuce and at a temperature of 49 F in prep cooler. CDI- Sliced lettuce was placed in freezer and allowed to chill.

7.202.11 Restriction-Presence and Use - PF Observed container of Raid ant and roach killer on shelf near dish machine. Item is marked "for Household use only". CDI- PIC removed cantainer from facility. Facility has a pest control system in place (Thomas Pest Control).

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 sushi rice cooling in prep cooler at 63 F. Sushi rice was prepared (according to PIC) at 12 noon today. Sushi rice temperature after 15 minutes was at 63 F. Rice was cooling tightly covered in prep cooler. Prep cooler is not designed for cooling. No change was made while item was cooling in prep cooler. CDI- Items was placed in reach-in freezer and allowed to further chill uncovered.

6-301.14 Handwashing Signage - C Provide sign for hand sink in kitchen area. CDI.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Facility does not have the documentation to show that the salmon is Farm-Raised. CDI- Salmon was voluntarily discarded my facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed container of unsalted butter stored at 65 F. CDI- Butter was voluntarily discarded by facility.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed that no Asterisks were placed next to the food items on sushi menu which corresponds to the consumer advisory listed below. VR

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two bottles of cleaner that were not labeled. CDI- Bottles were labeled during inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two, damp wiping cloths that were stored on countertop in-between use.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without re-contaminating hands. -P Observed food employee re-contaminate hands by closing faucet without using paper towel or barrier. CDI, food employee corrected by instruction, food employee washed hands. 2-301.14 Wash hands after activities that contaminate them. -P Observed food employee handle ready to eat foods directly after handling raw beef without hand wash. CDI, food employee removed gloves and wash hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed utensils such as spatula, and tongs stored on/at hand washing sinks in cook line and near 3 comp sink. CDI, items moved.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thin probe thermometer not provided. VR

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers without identifying label.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees with hand jewelry other than a plain ring. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without head coverings to restrain body hair.