CANAL COFFEE COMPANY

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap at lower outer corner of back door. Repair gap or replace door to preclude entry of pests. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insect by 3-comp sink. Increase pest control visits and consider installation of fly fans at drive thru windows to prevent entry of pests into facility.

-REPEAT- 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 detaching FRP under water heater in bathroom. PIC to contact maintenance for repair.

-REPEAT- 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed right-side dumpster missing drain plug. Observed bags of trash and discarded air mattress on ground around inside of enclosure. PIC encouraged to work with property management to keep area clean and to replace drain plug. Dumpster is shared between the businesses in the shopping center.

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. 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 detaching FRP under water heater in bathroom. Observed missing ceiling tiles in bathroom. PIC to contact maintenance for repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed half and half above 41F in reach in cooler. CDI: EHS observed half and half get opened at beginning of inspection and it was used within 25 min. Half and half is one of the number one milks in drinks at this facility so it is on the counter more than it is in the refrigerator. All other milks and alternative milks were at or below 41F in all coolers. EHS suggested that the facility use TPHC during rush times or use a pre-chilled caraf that will maintain the product at 41F and below and hold it on the counter. EHS advised PIC that once a product is placed on TPHC, it must either be used or discarded within the 4 hours. It cannot return to cold holding. EHS emailed PIC a copy of the TPHC procedures should they choose to move forward with this practice. PIC today switched to using a pre-chilled caraf to maintain temperatures. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth in bucket of sanitizer at 0ppm. CDI: Bucket was refilled with properly concentrated sanitizer.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed dumpster doors open and the right side dumpster is missing a drain plug. The dumpster enclosure has some bulky items such as a pallet and a mattress (not from the facility). EHS advised PIC to contact property management to ensure the dumpster area remains clean to prevent pest harborage. *NOTE: This is a shared dumpster space for the entire strip center and is located across the parking lot to the right of the building with the Food Lion*

*REPEAT* 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Pink and brown build up inside of ice bin. NOTE: No increase in point deduction due to ice machine being clean, ice bin in need of cleaning.

4-501.11 Maintain equipment in good repair. *Observed - Gasket tearing inside of left glassdoor RIC.

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

*REPEAT* 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.- *Observed - Handsink near 3 comp sink blocked by brooms and squeegee. *CDI - PIC moved items from in front of handsink. NOTE: Points deducted remain the same as last inspection due to severity.

*REPEAT* 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Ice machine near 3 comp sink with pink residue build up. PIC stated they will make ice machine cleaning more frequent.

*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - Hot water twist handle to handsink near drive through window needs to be tightened to work properly. NOTE: Points remain the same due to new item in need of repair.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food manager at the facility. PIC’s has expired and unable to verify another PIC’s certification on serv safe site. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cleaning tools (brooms) in front of the handsink. CDI - PIC relocated the cleaning tools.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed both interior ice machine accumulating some pink residue. Clean and maintain.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed cleaning chemicals stored on top of shelf over supplies and brewing coffee. CDI - PIC relocated the chemicals.

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 unlabeled containers of powders unlabeled. Properly label to prevent misuse.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.Observed the stirring spoons for drinks in standing water temped at 74F. PIC stated they do start out at above 135F water and per their training policy supposed to changed out every 45min-1hour, PIC unable to show me the policy, suggest printing out their policy and posting and either using a timer or discard time stickers.

4-501.11 Maintain equipment in good repair. Observed wash basin of the 3-compartment sink missing drain stopper. Replace.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 comp sink registering 0ppm quat sanitizer. EHS had PIC empty and refill, unable to get concentrations of quat sanitizer. EHS compared bottle hooked up with new bottle, old bottle appeared to be a soapy consistency, not the same color as new bottle of chemical. PIC hooked up new bottle, found that this bottle worked properly with dispenser. EHS suggests reaching out to chemical company about this issue. CDI- new sanitizer hooked up, sanitizing at proper range. 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

3-304.12 (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 ice scoop in ice machine with handle contacting ice.

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 to-go cups stored on the floor in box near back entrance.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips on site during inspection. PIC unable to locate, will get new ones. VR by 8/21 to ensure facility has obtained test strips.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at sink in bathroom. CDI EHS provided sign

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed degreaser store on 3 comp sink. Observed cleaning supplies stored on shelf with non dairy drink supplies. CDI PIC moved toxic materials.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 2 employees with jewelry on hands and arms.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed FE rinsing out cups in the HS by the front counter. CDI-EHS intervened and explained and HS is only for handwashing. They spray disinfectant in the HS to clean.

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 Clean up procedures not provided by PIC today. CDI- provided PIC with information sheet to meet compliance.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open upon arrival. Keep door closed

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 boxes of single service items stored on the floor.