NOT JUST COFFEE JAY STREET

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed no signed employee health policies on site at the time of the inspection. PIC stated they have all employees sign them digitally during on boarding but they do not print them out to keep on file or have access to the digital employee files. CDI - EHS provided paper copies of employee health agreement and all onsite employees signed. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a large plastic cambro of a raw shelled egg mixture to be at a temperature of 46F in the 2 door RIC in the kitchen. PIC stated they have had a busy morning and the container has been in and out of the RIC to make more egg patties a few times this morning. CDI - Employees used the remaining egg mixture immediately to make more egg patties. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed one of the 2 large garage doors in the seating area to be opened at the time of the inspection and no air curtain or other protective measure is in place to prevent the entry of insects/vermin in to the facility.

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 a kitchen employee wash their hands for less than 10 seconds when changing their gloves. CDI - EHS intervened and provided education proper handwashing procedures and lengths. Employee rewashed hands. 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 . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed a kitchen employee wash their hands and then immediately use their bare hands to turn off the faucet. CDI - EHS intervened and provided education proper handwashing procedures. Employee rewashed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the sanitizer basin of the 3 compartment sink to be testing at <50ppm quaternary ammonia. Facility stated not having changed the solution yet today and active washing was being done in the 3 compartment sink at the time of the inspection. CDI - PIC changed solution of the sanitizer basin of the 3 compartment sink and restested at 200ppm quaternary ammonia. 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

3-307.11 Protect food from contamination sources not specifically noted by the code. - Observed a RIF and 3 door RIC that were in the patron dining area due to limited space in the facility and were in use to store milks, cheese, deli meats, and other food products used in the kitchen to be sold to patrons. Coolers were observed unlocked and PIC stated that they are never locked, allowing for potential contamination/tampering from anyone in the establishment. EHS advised that the facility must get the keys to the RIF/3 door RIC and keep the units locked throughout the day to avoid possible contamination/tampering. Follow up visit to be conducted to observe facilities 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 packages of single service cups and utensils stored in a plastic bin directly adjacent to the prep sink drain line, subjecting them to potential contamination from the drain line.

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 date marking from 4-5- 4-11 on lemon vinaigrette dressing, aioli sauce containers in low boy cooler. CDI - PIC EHS allowed PIC to correct date marking for 4-4/ 4/10. Observed no date marking in RIC for egg patties in RIC. CDI - PIC was allowed to place accraute date. marking on container. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed in-use red bucket without any form of identification. PIC stated the solution was bleach sanitizer. Employee stated that the solution was soapy water instead of sanitizer. EHS instructed PIC to labeled red bucket.

6-202.13 Properly locate mechanical insect control devices. Observed pest zapper located directly above toaster oven and prep table. PIC will have pest zapper relocated away from food and cooking equipment.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a couple of in use wet wiping cloths stored on prep top. CDI - PIC moved wet wiping cloths to sanitizer bucket, which was actually soapy water. PIC discarded solution and obtain quaternary sanitizer from wall dispenser at 200PPM and labeled red bucket.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salmon in flip top above 41*F from 8:30AM. CDI - PIC voluntarily discarded container of salmon. 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 .

3-501.18 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 Garlic Aioli date marking for eight days in low boy and tuna salad date marked for nine days in RIC. CDI - PIC voluntarily discard container of food. 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 .

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

3-302.15 Wash fruits and vegetables prior to use. Observed container of avocadoes in flip washed with stickers still attached. CDI - PIC moved container of avocados to 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 clear food containers stored clean with stickers and sticker residue still attach. CDI - PIC moved containers to 3-comp-sink.

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 wall mounted fan with dust build up in need of cleaning.

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 cream cheese cooling covered inside upright reach-in unit. Products prepared and placed into unit prior to EHS arrival. CDI - Items uncovered to allow air flow and promote cooling towards < 41 F. -0- 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee wearing a watch while prepping food. REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no single employee with hair cover. Needs to have hair covers.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed expired test kits in the facility during inspection. CDI. PIC ordered new ones.

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no procedure for responding to a vomit and diarrheal clean up plan. CDI. Provided facility with one. For more information 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 sanitizer at dish machine at 0ppm. Needs to be fixed or removed. Will be back for a visit to check on the unit. 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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee wearing a watch while prepping food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no single employee with hair cover. Needs to have have hair covers.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinking bottles stored by customer cleaned dishes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various TCS foods to be > 41 F inside prep top unit and sausage at 44 F inside upright reach-in unit. Refer to temperature chart. Unit in use during rush. All items (with exception to sausage) were confirmed to have been placed into unit at 10 am. CDI - Products placed onto emergency TPHC and stamped with a discard time of 2:00 pm, sausage voluntarily discarded. -1.5- 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.

3-501.15 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 cream cheese cooling covered inside upright reach-in unit. Products prepared and placed into unit prior to EHS arrival. CDI - Items uncovered to allow air flow and promote cooling towards < 41 F. -0- 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 .

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in reach in fridges

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle of scoop touching brown sugar. Observed handle of scoop in oats. CDI - Handles were placed out of food REPEAT.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee wearing a watch while prepping food.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle of scoop touching brown sugar and sugar. Observed container with no handles being used as a scoop for oats. CDI - Handles were placed out of food and container was removed 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- Observed spring mix not dated in reach-in cooler. Corrected during the inspection (CDI) - Item was dated during the inspection. Only item in the establishment not dated.

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 handle of scoop touching granola. CDI - Handle was placed so the handle was out.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed pink build up in the interior of the ice machine but not in contact with the ice.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine dish machine concentration @0ppm. PIC primed machine and replaced chemical container but dish machine still would not dispense sanitizer. Facility will use three compartment sink until repaired. EHS will return within 10 days to verify dish machine properly dispenses chemicals. 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 roasted brussel sprouts and carrots dated for 02/24/21 and arugula dated for 02/23/21 both past 7 day hold limit. CDI: PIC voluntarily discarded product.

4-501.11 Maintain equipment in good repair. Observed dish machine unable to dispense sanitizer. See violation #14 for more detail.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.-Observed no one with servsafe or accredited food protection certificate.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.-Observed plastic cups and lids stored on the floor in dry storage room.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed compost bin blocking hand sink. Relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mozzarella at 43F, salami at 52F, salmon (lox) at 42F. Discarded salami. Discontinue 'double panning' and recommend moving to all metal instead of plastic containers. Observed half n half in reach-in at 44F and milk in ice at 49F. Added ice to cover the level of the milk.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Missing disclosure from wall menu. Need to add something along the lines of "These items are served undercooked" before the advisory at the bottom of the menu. Return visit required.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed none of the employees with hair restraints/beard restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one bucket of sanitizer with towels at 0ppm Quat. Refilled to 200ppm Quat.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips for dish machine testing. Verification required to ensure they have been obtained.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed one employee beverage stored on counter. Relocated to designated area.