77 GROUNDS COFFEE

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a container sitting inside of the back kitchen hand sink. CDI - Item was removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 64 degree coffee creamer. CDI - Item was placed on permanent 4-hour TPHC. EHS provided policy during inspection.

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P Observed 500+ppm Quat sanitizer dispensing at the 3-compartment sink. CDI - Sanitizer will be diluted until the dispenser is repaired

10-DAY VERIFICATION REQUIRED 4-302.12 Provide an accessible thermometer for use. Observed no food thermometer in the establishment.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of oat milk stored on the floor behind the coffee bar.

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 an employee preparing coffee while wearing a watches, ornate rings and no hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths stored on the coffee bar.

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 the ice machine scoop submerged in ice.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed the right side dumpster with open doors, open lids and a missing drain plug.

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Observed back hand sink removed from service- water turned off(due to leak), no paper towels, no soap. EHS provided education. EHS will return within 10 days to verify hand sink operational and fully stocked. VERIFICATION REQUIRED.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup on catch plate inside ice machine. REPEAT VIOLATION.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer in dispenser during inspection, PIC stated they use 3 compartment sink to wash/rinse/sanitize some glasses/mugs. CDI- sanitizer provided. 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. Observed interior of ice machine with minor buildup, in need of cleaning.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1x bottle of blue chemical (identified as glass cleaner) with no label. CDI- label placed on chemical during inspection.

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 minor cleaning needed on shelving inside reach in unit where milk is stored, milk residue on shelving racks.

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 written procedures for a vomiting/diarrheal event. CDI- EHS discussed requirement with PIC, provided example plan and poster information via email.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed coffee sleeves and cups stored on the ground in the office area and underneath the counter tops.

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

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 milk from yesterday in the RI upfront without date marks on them. CDI. PIC date marked. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed almond milk stored directly on the floor upfront. Needs to be removed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing multiple jewelry in the fingers while working with food. Needs to be removed when working with food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair cover. Needs to wear one.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer available. Chemical company did not fill mounted dispensers above 3 comp sink with quat for sanitizing utensils after they are washed and rinsed. Facility is using single service cups and plates until then. CDI (corrected during inspection) PIC (person in charge) Sean bought bleach at Harris Teeter and I left him a few Chlorine strips for testing bleach solution to ensure it is 50-100 ppm. Discussed proper wash, rinse and how to make sanitizer by adding 1 to 2 cupfuls of bleach to the sanitizing vat 2/3 full of water at the 3 comp sink. Utensils should be completely submerged for at least 30 seconds and then air dried. Don't towel dry. 1.5 pts

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 no date marking on milk or Almond milk. CDI by instructing the PIC to write the date product was opened on containers. Milk, Almond and half & half all need to be used within 7 days. 0 pts

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/Pf Observed Insulted carafes of milk and half & half that are changed out every 4 hours with no time label on the carafe. CDI by marking with the start /end time. Bakery items come from Bakery 28 in Cornelius