BREEZEWAY COFFEE WAVERLY

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths on counter

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed tools located over clean equipment.

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

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee enter establishment and food prep area from back door then proceed to handle clean equipment without washing hands prior to handling clean equipment. CDI, employee washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer testing 100ppm. CDI, quat sanitizer at sink filled to proper concentration. 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 pitchers of whole milk with date of discard exceeding 7 days. PIC stated items were opened and prepared yesterday. 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 . CDI, PIC allowed to date/re-date the following TCS food product(s), milk , because Prepared prior day . 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)

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed half and half held on TPHC procedures not followed and time recorded was 7am. CDI, half and half voluntarily discarded.

General Comment: 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have certification. Facility does not prepare and serve any TCS foods and only non-TCS bakery items. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 white powder food ingredient not labeled behind counter.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all times of food/beverage preparation or handling. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed no employees donning proper hair restraints during inspection. Observed employee donning wrist watch during inspection. Ensure all employees that prepare food/beverage don hair restraints, and remove all jewelry from wrists and hands. Repeat. 1 pt.

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 and beverage debris on the bottom of both lowboy units and RIC during inspection. More thorough or frequent cleaning needed to preclude pest harborage. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on site during inspection. PIC stated they are in the process of becoming certified. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in ice machine during inspection. More frequent or thorough cleaning needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed carafe of half and half for customer self service maintaining 46F during inspection. CDI - PIC discarded half and half. Establishment will move to TPHC for this item going forward. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no employees wearing proper hair restraints during inspection. Ensure all food and drink handlers don proper hair restraints. Repeat. 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 rings and bracelets during inspection while working with employee food and drinks. Ensure all food and drink handlers remove jewelry from arms and hands.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths soaked in sanitizer solution not being stored in sanitizer buckets in between uses. EHS reminded PIC to store wiping cloths submerged in sanitizer in between uses.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food manager certification observed during inspection. -Repeat- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food service employees preparing TCS items and handling equipment without a hair restraint. -REPEAT-

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. According to PIC glassware and pitchers used to make drinks are washed, rinsed, sanitized at the end of the night. Facility has not yet been open for 4 hours. CDI: EHS instructed PIC to wash, rinse, sanitize items at 11am. 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 .

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

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 Neither employee working at time of inspection was certified as a food protection manager. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed low concentration of sanitizer, approx. 25PPM quat in sanitizer bucket at serving line. CDI: PIC replaced sanitizer in bucket with the required concentration level.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths being held on prep counters while not in use. Store soiled wiping cloths in properly concentrated sanitizer while not in use.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Test strips on hand did not accurately measure sanitizer. Test strips measured a lower level of concentration than the actual measurement. Test strips expired May 2021. VERIFICATION REQUIRED within 10 days to ensure new test strips are procured.

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 No employee present with ANSI food protection manager certification. At least 1 employee shall be present with active ANSI food protection manager certification during all hours of operation. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees preparing beverages not wearing hair restraints. Food employees must wear hair restraints, such as a hair net or hat. REPEAT

4-501.11 Maintain equipment in good repair. Shelf beginning to rust above 3-compartment sink. Gaskets on doors of upright cooler or torn and need to be replaced. REPEAT

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 No employee present with ANSI food protection manager certification. At least 1 employee with active ANSI food protection manager certification shall be present during all hours of operation. REPEAT.

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 No written policy at establishment regarding the cleanup of vomit/diarrheal events. CDI - Establishment given sample policy to use. 0 pts.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf 1 employee preparing drinks and wrapping bakery items with artificial nails and no gloves on hands. CDI - Manager educated and employee donned gloves remainder of inspection. REPEAT. // 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 employee wearing watch on wrist and making coffee beverages. 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. 1 employee preparing coffee beverages and wrapping baked item for customer. Employee was not wearing hair restraint. Food employees must wear hair restraints, such as a hat or hair net. REPEAT.

4-501.11 Maintain equipment in good repair. Torn gaskets present on doors to upright cooler. Replace torn gaskets. REPEAT. 0 pts.

2-102.12 Certified Food Protection Manager - C - No employee present with ANSI food protection manager certification at time of inspection. At least 1 employee must be present during all hours of operation with ANSI food protection manager certification. Have more staff attain ANSI food protection manager certifications.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P - Employee brought EHS to OSHA poster when she was asked if there was an employee health policy here. Food employees must be aware of their responsibility to report the "big 5" symptoms and illnesses. CDI - EHS left sample health policy poster at establishment. 0 pts.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Employee was asked how often they take back pitchers and blenders to wash, rinse and sanitize. Employee stated that those are taken back at the end of the day. In-use utensils that contact TCS foods must be washed, rinsed and sanitized at least every 4 hours. CDI - Employee instructed to clean small wares at 11AM.

6-202.15 Outer Openings, Protected - C - Back door is not self-closing. Repair back door to self-close. 0 pts.

2-302.11 Maintenance-Fingernails - PF - Repeat - 1 employee preparing drinks with nail polish on hands and no gloves. Employees must wear gloves when working with exposed food if they have nail polish or artificial nails. CDI - Employee instructed to don gloves wen making drinks. // 2-402.11 Effectiveness-Hair Restraints - C - Repeat - 3 employees preparing drinks with no hair restraint. Food employees must wear a hair restraint, such as a hat or hair net when preparing food.

3-304.14 Wiping Cloths, Use Limitation - C - 3 wet wiping cloths stored underneath espresso machine. Wet wiping cloths must be stored in sanitizer solution when in between uses. 0 pts.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Disposable cups stacked up above rims of dispensers. Single-use and single-service articles shall be stored in a manner to prevent potential contamination. Leave plastic sleeves on cups or store them in a manner where they lips of the cups are not exposed where customers could potentially sneeze on them.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Torn gaskets on both doors of upright cooler. Equipment shall be maintained in good repair. 0 pts.

4-602.13 Nonfood Contact Surfaces - C - Additional cleaning necessary in milk cooler. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

5-203.14 Backflow Prevention Device, When Required - P - Gun attachment attached to hose at mop sink faucet. Faucet only has atmospheric backflow prevention. Install backflow preventer rated for continuous pressure or remove the attachment after each use. CDI - Attachment removed during inspection. 0 pts.

2-301.14 Wash hands after activities that contaminate them. -P. Observed employee handle personal cell phone and then handle clean utensils with no hand washing. CDI - EHS directed employee to wash hands. Hands washed. Wash hands after touching cell phones or other unclean surfaces and before handling clean utensils. REPEAT 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 and then use clean bare hands to turn off unclean sink faucets and recontaminating hands. CDI - EHS directed employee to re-wash hands and use paper towel to turn off faucets. Hands re-washed. Once hands are washed, do not touch surfaces that will re-contaminate them such as dirty sink faucets. Use a barrier such as a paper towel to turn off faucets. - 2 point deduction

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed sanitizer solution set up on 3 part sink with less than 100 ppm quat in solution. CDI - PIC replaced with fresh solution at greater than 200 ppm. Use test strips frequently to check sanitizer concentration. Replace sanitizer when concentration falls below required levels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cream in dispensing pitcher on ice bath for customer self service holding at 46f. CDI - PIC discarded. Maintain all TCS items at 41f or lower including customer self-service cream. TPHC procedures discussed with PIC and sent via email as option for customer area cream. 1.5 point deduction

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 opened in use soy milk which PIC noted may be used longer than 24 hours with no date marking. CDI - PIC discarded. All opened TCS milk products which are kept longer than 24 hours must be date marked. PIC noted that all other milk and nut milk products are consumed within 24 hours except for soy.

2-302.11 Maintenance-Fingernails - PF 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing customer beverages with multiple rings on hands, and/or nail polish, and/or watches on wrist. Both employees working in establishment handling utensils and preparing customer beverages without hair restraint. When working with food contact items and beverages in the establishment, remove watches and jewelry from wrists and hands and wear effective hair restraint. Gloves must be worn over nail polish. 0.5 point deduction

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 dipper well turned off. Ensure dipper well remains flowing when utensils are in the well.

5-205.15 Maintain a plumbing system in good repair. Observed leak from drain pipe at 3 part sink. Repair.

2-102.12 Certified Food Protection Manager - C No certified food protection manager present in facility for duration of visit. PIC indicated they did not think they needed a certified manager. Facility is coffee shop that also makes smoothies. Certified manager must be present in the facility any time food/beverages are handled.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee adjusting face mask repeatedly while preparing beverages for customers. CDI - EHS directed employee to wash hands. Hands washed. Wash hands after touching anything that may contaminate them. EHS recommends wearing face masks that fit such that they do not require frequent adjustment.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Front of house hand sink blocked by fan on floor, coffee pots and tool box in front of sink. CDI - PIC removed. Do not block access to hand sinks. 6-301.11 Provide soap for handwashing at each handsink. -Pf No soap available for use at front of house hand sink. CDI - PIC replaced. Ensure soap is available for use at hand sinks at all times.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Organic buildup present on interior surfaces of bulk ice machine neeeds cleaning.

4-501.11 Maintain equipment in good repair. Detached gasket on back of house upright cooler needs repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris on shelving in reach in cooler in back room and under latte machine.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC was not able to demonstrate that they had certified food protection manager certification while on-site for inspection. CDI by instruction.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed some residues accumulating in corners of ice machine baffle. CDI to ensure unit cleaned and sanitized at required frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed milk at 43 degrees F and half and half at 44 degrees F in low prep refrigerator behind counter. CDI, open containers voluntarily discarded and remaining dairy products relocated to another unit holding TCS foods at 41 degrees F and below. Ensure unit calibrated before storing TCS foods in refrigerator. Observed half and half at 48 degrees F at coffee station. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below. Time as a Public Health Control discussed with PIC for coffee station. TPHC documentation reviewed and to be emailed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of Windex not labeled as required. CDI, Windex labeled while on-site.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Observed a digital thermometer not working and a milk thermometer not accurate to within + or - 2 degrees F. CDI, digital thermometer removed from use and milk thermometer calibrated while on-site.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean linens stored in bags on ground. Ensure clean linen stored 6 inches from the ground.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some residues accumulating on bottom of clean utensil container behind counter and residues accumulating in gaskets of low reach in and tall prep refrigerator.

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 cartons of milk opened with no date mark. Opened today so no points. CDI- dated today

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/PfObserved TPHC template given at permitting was not filled out. CDI- filled out during inspection

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled dry wiping clothes on food prep surfaces.3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths in dry bowls; not submerged. CDI - discarded

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 scoop in dry granular food powder with handle submerged. CDI - removed

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed open and umcovered ss straws in back room.

6-501.18 Maintain restrooms according to permit. Restroom doors mut be self-closing. Observed self closing hinges not operational. Owner to replace.