WATERBEAN COFFEE

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 inspection at all hours of food and beverage preparation and handling. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed PIC crack raw shell eggs, change gloves, and go to work with RTE foods without a proper handwash. CDI - REHS intervened. PIC washed hands. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in dish machine dispensing at 0ppm chlorine during inspection. Maintenance contacted. Facility to utilize three compartment sink until repair. 72 hour VR required. 1.5 pts. 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 n half in self service carafe holding above 41F during inspection. See temperature chart. CDI - REHS provided TPHC form for PIC to begin keeping carafe on time. PIC stated carafe had been filled and placed at self service station at 7:00am. Carafe shall be discarded at 11:00am. Repeat. 1.5 pts. 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 deli turkey in prep unit and sausage patties in RIC not baring date they were opened. CDI - Deli turkey voluntarily discarded. Employee confirmed sausage patties had been opened on 5/12/26 to thaw and labeled. 1.5 pts. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all employees void of proper hair restraints during inspection. Ensure all food and beverage handling employees don proper hair restraints. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various employee belongings being stored above and in conjunction with customer foods and service items during inspection. Ensure all employee items are stored in a manner that does not promote the contamination of customer foods and service items.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility operating without CFPM certified employee present. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed packages of cold smoked salmon in RIC defrosting over a gallon of milk. CDI - PIC moved salmon to bottom shelf of RIC. 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 buildup on interior surfaces. PIC to address cleaning frequency of ice machine interior.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed half-n-half in customer self-service carafe at 61F. CDI - PIC voluntarily discarded half-n-half. EHS discussed placing creamer carafe on TPHC and provided paper work to 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf- Observed sliced ham, cream cheese and lettuce in prep top cooler without date mark. CDI: PIC date marked ham and cream cheese, lettuce was 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in back prep area near 3-comp sink. PIC to address pest control service frequency.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open lid on dumpster. PIC to address keeping dumpster lids closed when not in use.

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 dust buildup on wall behind the turbochef in the back room. PIC to address cleaning frequency.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 less than 20 seconds. -CDI- EHS educated food employee on proper handwashing procedures and food employee properly washed hands. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -2- 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 .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer at 0 ppm chlorine at dish machine. **3 DAY VERIFICATION REQUIRED** -1.5- **FACILITY TO USE 3-COMP SINK WITH CHLORINE SANITIZER TO W/R/S UNTIL REPAIRS HAVE BEEN MADE** 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 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning. -P- Observed food employee washing dishes at dump sink with no sanitizer step. -CDI- EHS educated food employee on washing dishes at 3-comp sink or at dish machine and ensuring to follow a sanitizing step and food employee placed items at dishpit to be W/R/S. 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 .

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture./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 some areas of floor not smooth and easily cleanable. 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 food splash at BOH walls near prep unit. Increased and more thorough cleaning frequency recommended. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored on prep table. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 for less than 20 seconds and not use a barrier to turn off faucet. -CDI- EHS educated food employee on proper handwashing procedure and food employee properly 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 (B) Wash hands after using the toilet room.- P- Observed food employee return from the toilet room without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee handle raw egg and change gloves to return to work with RTE food without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. -2-

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. -P- Observed bottle of hot shot. -CDI- PIC voluntarily discarded. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth stored in bucket with no water or sanitizer. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility with no CFPM present during time of inspection. REPEAT 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 facility without vomit/diarrhea plan. CDI- EHS provided PIC with written vomit/diarrhea plan. -0pts- For more information 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 brown buildup on backside of sliding lid. Observed brown buildup inside and on coffee tap dispenser. CDI- PIC cleaned lid and tap dispenser. -0pts-

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed facilities thermometer with low battery blinking between Lo and 42F. PIC unable to change battery during time of inspection. 10 day verification required. -.5pts- For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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 CFPM on site.

REPEAT 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed chemical spray bottles and dry wiping cloth stored at handwashing sink. CDI-Items removed from handwashing sink.

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 CFPM on site.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed chemical spray bottles stored at handwashing sink. CDI-Items removed from handwashing sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed leftover sticker residue on a couple stacked clear food containers on clean dish shelf. CDI-Items were placed at 3 compartment sink to be rewashed. ***Points not increased due to volume of food containers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Prep unit holding TCS foods above 41F. Observed temperature rise over the course of inspection. Unit needs to be adjusted and serviced. Until repair, facility is storing foods from prep unit in reach-in cooler with adequate space. When employees need to prepare food they will retrieve from reach-in cooler and prepare open prep unit cutting board surface, then place back into reach-in. EHS will return to ensure prep unit is repaired and able to cold hold TCS foods at 41F or below. Verification required by 2/6/23 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

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 opened cream cheese with open date 1/26/23. CDI-PIC discarded cream cheese. Discussed buying smaller containers of cream cheese to prevent food waste when 7 day date marking period expires. ***Points not increased due to improvement. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies in kitchen area near floor drains. Keep working to prevent and eliminate pests. ***Points not increased due to improvement since last inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clear food containers wet stacked on clean dish shelf.

5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed pileup of cardboard and garbage in waste/compactor room. Possibly exacerbating fruit fly harborage. Waste is a managed by apartment maintenance.

REPEAT 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. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. No CFPM on site, priority violation item observed and PIC was unaware of date marking process and other food processes on site.

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 CFPM on site.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rag and bleach sanitizer spray bottle stored at handwashing sink. CDI-Items removed from handwashing sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed leftover sticker residue on a couple clear food containers on clean dish shelf. CDI-Items were placed at 3 compartment sink to be rewashed.

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 (in prep flip top) tomato slices dated 8/20, ham slices dated 8/9, mozzarella dated 8/16, half and half dated 8/22 and cream cheese dated 8/22. CDI-Items were discarded and replaced.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of bleach sanitizer unlabeled. CDI-Bottle was labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen area near floor drains. Keep working to prevent and eliminate pests.

REPEAT 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth out at espresso station.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clear food containers wet stacked on clean dish shelf.

5-205.15 Maintain a plumbing system in good repair. Observed faucet handle for cold water at back handwashing sink in disrepair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC did not have CFPM certificate. 2-102.11 (A), (B) and (C) (1), (4) - (16). Observed PIC unable to demonstrate knowledge of Food Code buy inability to answer food safety related questions pertinent to facilities operation and facility had priority items out of compliance during inspection. Repeat Violation.

REPEAT VIOLATION: 2-102.12 (A) Certified Food Protection Manager. Observed PIC did not have CFPM certificate. Repeat violation.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth out at espresso station. Repeat Violation.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC did not have CFPM certificate. 2-102.11 (A), (B) and (C) (1), (4) - (16). Observed PIC unable to demonstrate knowledge of Food Code buy inability to answer food safety related questions pertinent to facilities operation and facility had priority items out of compliance during inspection.

REPEAT VIOLATION: 2-102.12 (A) Certified Food Protection Manager. Observed PIC did not have CFPM certificate.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Current Employee health Policy does not include Salmonella nontyphoidal. CDI: educated and provide the PIC with an updated Employee health acknowledgment form to properly inform food employees.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Establishment does not have written procedures for the clean-up of vomiting & diarrheal events. CDI: educated and provided the PIC a template plan to be implemented.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness. Observed chemical dishmachine dispensing 0ppm chlorine levels. Chemical company was notified. CDI: facility set up 3-comp sink for W/R/S of dishes. Complaince visit needed by next week to ensure dishmachine is working properly.

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 fresh mozzarella cheese inside reach-in cooler without a date. CDI; voluntarily discarded; unknown as to when it was opened. Observed a carton of half and half and soy milk that were opened yesterday without a date. CDI; date properly marked.

REPEAT VIOLATION: 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed only 1 drain fly present. Facility has taken measures to slow the occurrence of flies. Improvement has been noted and facility will continue effective abatement.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet and soiled cloths laying on prep surfaces at front counter while not in use.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop laying down in ice.

REPEAT VIOLATION: 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed coffee filters and cusp stored without protection from contamination on top of coffee machine. Recommend keeping coffee filters and cups wrapped in intact packaging until time for use.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items including purses stored on shelf with packaged food/drink items for customers.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not have a CFPM certificate. -REPEAT- -2 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies under counter top near floor drain. Recommend controlling insects to prevent infestation. -REPEAT- -2 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed coffee filters stored without protection from contamination on top of coffee machine. Recommend keeping coffee filters wrapped in intact packaging until time of use. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust and debris on shelving in reach in dairy cooler and on shelving under coffee machine. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed build up of brown residues and splash on hand washing sink near cash register. Hand washing sinks are for hand washing only. -0 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC stated that they had a CFPM certification but could not provide proof during inspection. -REPEAT- -2 points-

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 turn off water faucet without the use of a barrier, such as a paper towel. CDI - Employee was asked to rewash hands and use barrier to turn off faucet to prevent hands from becoming recontaminated. -0 points-

6-301.14 Post a handwash sign at each handsink. Observed no hand washing signage at hand sink in bathroom. CDI - Hand washing signage was provided to PIC. -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 Observed ham wrapped in plastic without date mark. PIC did not know when ham had been removed from packaging. CDI - PIC date marked ham with date found on plastic container of ham in flip top cooler. -REPEAT- -3 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed an abundance of drain flies throughout establishment. Source of drain flies was determined to be floor drain located under dump sink. Recommend cleaning drain to prevent infestation. -1 point-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residues and soil along gaskets of ice machine and on coffee making equipment. Recommend higher frequency and more thorough cleaning. -0 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certification held. You have 210 days from permit issuance for the person in charge on site to obtain certification.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Employee was not aware of a health policy. I reviewed a policy with her and left a copy for the facility. Return visit required.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 ham, turkey, tomatoes in the prep unit with dates exceeding 7 days. They were discarded. Observed ham, arugula, ready to eat pork sausage without dates but they were opened within the last 7 days per employee. Return visit required.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. No hair restraint today.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Employee could not find chlorine test strips. Return visit required to ensure they have been obtained.