NOT JUST COFFEE

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine recorded at 50ppm. CDI - Primed and recorded at 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Milk in reach in coolers recorded above 41F. No milks in coolers recorded 41F or below. Thermometer left in for ambient recorded at 45F. Milks discarded and new milk from back reach in coolers placed in coolers and will be kept on TPHC until cooler is repaired. VR. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Cleaner bottles stored hanging off edge of handsink. REPEAT. CDI - Removed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine had black grime build up on interior wall. Clean frequently to prevent build up.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Chemical bottles handing off side of handsink. CDI - Moved to segregated location.

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. Black build up in gasket crevices. Clean.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Personal drink stored on prep area. Keep segregated.

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 Employee washed hands and did not use paper towel barrier to turn sink off. CDI via instructions. Employee re washed. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P One milk recorded at 45F. Other milks in cooler were holding. CDI - Milk discarded. REPEAT 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 One chemical bottle unlabeled. CDI - Labeled.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat Sanitizer bottle recorded at 0ppm. CDI - Discarded. Facility was only re filling once a day. Re fill sanitizer every 4 hours. 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 Two milks and half and half in reach in cooler recorded above 41F. CDI - Placed on TPHC. Unit does not appear to be holding 41F REPEAT 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 .

4-501.11 Maintain equipment in good repair. Reach in cooler not holding (see # 22). Cooler will be called for repair.

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 . Milk and half and half recorded above 41F. CDI- Discarded.

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 No employee health policy on site. CDI- Provided.

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 procedures on site. CDI - Provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Dish machine dispensed sanitizer at 0ppm chlorine. CDI- Bottle was empty. Refilled and dispensed correctly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Interior of ice machine dirty and in need of cleaning. CDI- Cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Milk recorded above 41F (see chart). 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. Mixer stored in water recorded at 117F. Water must be 135F+. CDI- water discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bleach sanitizer in spray bottle too strong and well above 200ppm (bleached out test strip).

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wet cloth stored on counter surface while not in use.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups with the lip contact surface not in a sleeve.

4-302.14 Sanitizing Solutions, Testing Devices - PF Observed no test kit to measure the sanitizer concentration of the dish machine. VERIFICATION required by 5/2.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee heath information available for employee training today. CDI - PIC provided visual learner during inspection for training. -0-

2-301.14 Wash hands after activities that contaminate them. -PObserved food employee handling payments and resume food prep without handwashing. Observed food employee pulling up pants and handling trash bin without handwashing without handwashing. -2-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink in facility. CDI - Handwashing sign provided and posted. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed milk at 52F in ice bath without ice at front counter. CDI - PIC replaced out of temperature milk with cold milk from prep unit. -1.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in facility. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabelled sanitizer bottle. Labelled by EHS

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed syrup thawing in handsink upon arrival. CDI: Syrup removed. Observed sanitizer and wet cloth stored on sink edge upon arrival. CDI: Chemical and cloth relocated. PIC directed to only use handsink for hand washing.

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

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple unlabeled containers of granular foods.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed dish machine dispensing 0 ppm free chlorine. CDI - empty sanitizer bottle was changed for full, machine dispensed 100 ppm free chlorine.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees with no hair restraint.2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed wrist jewelry on PIC.

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 loose and missing laminate on countertop near tea station.

2-102.12 Certified Food Protection Manager2-102.12 Ensure a certified food protection manager is on site at all times. Observed PIC has no food safety certification . CDI- DIRECTIVE GIVEN TO ALLOW FACILITIES TO OPERRATE UNTIL 1/1/14 WITHOUT VALID PIC.

3-501.19 Time as a Public Health ControlRules require written procedures for TPHC.Observed milk on TPHC at 50 F with no written procedures.CDI- procedures written