DING TEA

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present at the facility at the time of the inspection. Ensure that there is a certified food protection manager present at the facility at all times of the facilities operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed yogurt in the prep lowboy above 41F when EHS asked food employee and PIC if the yogurt was used today both stated that the yogurt had never been used. The date on the yogurt stated 4/21 (Today) when asked if it was filled today both the PIC and the food employee stated that it had not been filled or prepped today and someone must have mistakenly dated it for today. Prep lowboy ambient temperature was 39F. -CDI- Yogurt was voluntarily discarded. Observed all yogurts in the RIC above 41F PIC stated that the yogurts had not been received or used today at all. EHS and PIC took temperatures of all individual yogurt containers. -CDI- Every yogurt was out of temperature. All yogurts were voluntarily discarded. Ambient of the RIC was 38F, milk in the RIC was 40F. Ensure that all cold holding foods are maintained at 41F and below. 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 Heavy Whipping Cream present in the facility open with no date mark sticker present on it from the date of opening. PIC stated that he did not know when the heavy whipping cream was opened. -CDI- Whipping cream was voluntarily discarded. Ensure that all TCS foods are dated from day of opening/day of prep. 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 .

3-501.15 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 red beans cooling at a rate of 0 in the lowboy cooler. Observed milk in the lowboy cooling at a rate of 0. PIC stated that the milk had been in and out of the lowboy to make drinks. Lowboy coolers ambient air was 39F. -CDI- Red beans began cooling properly following through the use of active stirring done by the PIC. PIC was checking in on red beans every 30 minutes to ensure proper cooling temperatures, and was stirring the beans intermittently. Red beans had 1 hour and 30 minutes left to cool. Milk was voluntarily discarded by the PIC. 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 .

4-601.11(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 sticker residue present on the exterior portions of metal containers. Observed debris and residue present on the interior portions of the cabinets at the front of house of the facility. Observed hot water dispenser in the rear of the facility with dust and residue present atop it. Ensure that non food contact surfaces are cleaned and maintained as clean.

5-205.15 Maintain a plumbing system in good repair. Observed a smaller leak in the PVC piping underneath the 3-Comp Sink. Ensure this leak is repaired so that the piping is no longer leaking.

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- Observed facilities lack of control of food safety measures in the facility and an inability to demonstrate knowledge on food safety principles. During inspection facility received 4 Risk factor violations. EHS spoke with PIC pertaining to food safety principles specifically referencing the risk factor violations from today’s inspection. EHS will return to further evaluate facilities ability to demonstrate knowledge. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present at the facility at the time of the inspection. Ensure that there is a CFPM present at the facility at all hours of operation. 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 not use soap to wash her hands and only wash hands for approximately 5-10 seconds. Observed 2 other foods employees wash hands with soap but do so for approximately 5-10 seconds. -CDI- PIC Simon and EHS discussed proper hand washing procedures, hands were rewashed following proper procedures. 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 . -Repeated failure to meet compliance with handwashing in the facility may lead to the facility being placed on a risk control plan for Handwashing-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed plastic cups used to make boba with a buildup of pink residue and debris present on them. Plastic cups were moved to the 3-Compartment sink and were washed/rinsed/sanitized using QUAT sanitizer. Ensure that food contact surfaces are clean and maintained as clean. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup of debris and residue present on the metal tray on the internal portion of the ice machine. Ensure that the ice machine is cleaned at a frequency to prevent buildup.

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 milk, whipping cream, and liquid yogurt in the lowboy cooler with no date marking present. PIC stated that they were working when all containers were prepped or opened. PIC backdated the containers with proper date marking. Ensure all TCS foods are date marked upon opening/prep. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 small pests in the facility, 1 was present on the floor the other on the wall. Ensure that the premises is maintained free of pests. (Insect). PIC stated that the facility does routine pest control.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several containers of dry flavors/powders for the teas stored on the counter uncovered with no lids. Ensure that all food is stored in a way so that it is not exposed to potential contamination.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 employees handling food without a head covering on. Ensure all food employees are wearing hair restraints/head coverings.

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 a scoop in the jelly prep top that was stored in a container of water. The container of water was being maintained as cold.

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 bottom of blenders in the facility with a build up of residue and soil present and sticker residue present on the external surfaces of several containers being stored as clean. Observed low cabinets along the back wall of the drink prep area with debris and soiling present on the inside.

5-205.15 Maintain a plumbing system in good repair. Observed a drip underneath the PVC piping at the 3-Compartment sink. Ensure that the plumbing system is maintained in good repair and the leak is repaired.

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 walls of the facility with presence of soiling, observed soiled floors and buildup on floors specifically underneath the 3 compartment sink. Ensure that floors and walls are cleaned and maintained as clean.

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. Observed only 2 employees present during the inspection are not knowledgeable of Food Code requirements and demonstrated multiple priority item violation. They were not able to answer the EHS’s questions correctly. VR needed 10-11-25 Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during the inspection. REPEAT

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. Observed food employees not able to demonstrate knowledge of employee health policy including reportable illnesses, symptoms and restrictions. The employee stated that they have not been trained. Manager that arrived could not show EHS proof that the employees have been trained. VR NEEDED 10-11-25

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 employee wash her hands without using soap and only 5 seconds. Also observed the manager wash his hands for about 3 seconds when he arrived. CDI EHS educated the employees and they rewashed their 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 . 2-301.15 Only wash hands in handwashing sink. -PF Observed employees wash hands in the dump sink. CDI EHS educated employees and they cleaned the sink. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed both employees wash use their cell phone and began to handle food without properly washing their hands.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed that both employees did not know that the dishes must be sanitized after cleaning. EHS walked employee to 3 comp sink and asked what sanitizer is used here? She stated dawn dish soap. EHS educated employees and they were instructed to rewash and sanitize all the dishes they washed today. CDI Manager showed up at the completion of writing up the inspection and stated that they use the tablets for sanitizer. 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 ...

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food being stored on a storage rack that was about 1 inch off the floor. Also observed all the containers of flavors for the tea stored on the counter uncovered REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed both employees handling food without a head covering on. REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing jewelry on her arm while handling food.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no test kit available for sanitizer. Employees did not know about the test strips. CDI PIC arrived at the end of the visit and showed EHS the test strips.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during time of the inspection. PIC stated that the person who is a CFPM is off work today. REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS food items (grass jelly, whole milk, almond milk, red bean) cold holding above 41 degrees F in the lowboy cooler. EHS observed ambient air temp of this cold holding unit was below 41 degrees F, and no temperature change in these products after 15-20 minutes of no activity. CDI: PIC voluntarily discarded all food items. REPEAT VIOLATION. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed over ten 50lb bags of non-dairy creamer stored in two stacks directly on the floor in the dry storage room. EHS advised PIC on getting crates to place in the dry storage room to keep these bags off of the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one out of the two food employees at the facility, actively engaging in food prep without a hair restraint. All employees engaging in any sort of food prep is required to have a hair restraint. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed a water leak from the dump sink near the front counter spilling out onto the floor. PIC stated that this happens whenever the water in the sink gets too full, which will then overflow the messed up pipe. PIC stated that the operator is aware of the situation. Contact repairman to have this issue resolved.

5-501.17 Provide a covered waste bin in female restrooms. Observed the waste bin in the unisex restroom, only half covered. PIC stated the lid became this way due to damage caused by a customer. Obtain a waste bin that is fully covered, for the disposal of sanitary napkins.

REPEAT VIOLATION: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no ANSI accredited certified food protection manager present. -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed both prep unit and 2 door upright reach-in unit holding TCS foods > 41 degrees F. Refer to temperature observation chart. Upon further investigation, it was observed that the thermostat settings were programmed between 44-45 F. CDI - Thermostat setting decreased to 34-36 F. EHS and PIC observed temperatures begin to decrease to 41 after 20 minutes. Items prepared prior to EHS arrival were placed into ice baths in reach-in unit for cooling. -1.5- 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 is not been labeled, or if the label is incorrect. - P. Observed commercially cooked red beans with today’s date label which had been first used last week 9/4/24. PIC confirmed he had first used the product last week and placed today’s date. CDI - Product voluntarily discarded. -0- EHS discussed date marking and disposition (FIFO) procedures with PIC. 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 .

REPEAT VIOLATION: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment and utensils. Observed employee handling preparing food items without the use of head coverings. -1-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. - Pf. Observed inadequate hot water temperatures at 3-compartment sink (105 F). PIC advised that staff have complained about the water temperatures being too hot. EHS educated PIC on required temperatures for warewashing. CDI - PIC turned up thermostat temperature to tankless water heater. EHS observed hot water reaching required temperature of 120 F by end of inspection. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not have certification. -REPEAT VIOLATION- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling preparing food items without the use of head coverings. REPEAT

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. Cleaning needed to remove syrup spillage and other debris in two door reach in cooler.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not have certification. -REPEAT VIOLATION- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 employees wash hands for 5 seconds and then dry hands. CDI-employees 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 .

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 sweetened milk in low boy without a date and PIC could not verify date opened. -CDI PIC voluntarily discarded item. 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed almond milk in low boy without date mark. PIC stated almond milk was opened yesterday. CDI-almond milk dated with yesterday’s date. 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed Boba on 4 hour TPHC with a discard time of 3:20 being used at 3:40 CDI-PIC Discarded Boba.

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

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 two scoops stored on top of sugar and creamer containers and containers have mild debris on tops of containers.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not have certification. CDI by instruction. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 red bean with date of preparation of 5/19. CDI, beans voluntarily discarded. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed quat sanitizer bucket testing above 400ppm . CDI, sanitizer diluted to required concentration.

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. Operator stated PIC not present. Operator not able to indicate knowledge of employee health policy And answer questions related to food safety information and PIC duties.

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. Observed no certified PIC on site.

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. Observed food employee not able to demonstrate knowledge of employee health policy including reportable illnesses, symptoms and restrictions. CDI, employee health policy agreement information emailed to staff.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with hands after hand washing before handling disposable towel. CDI, employee rehashed hands and turn faucet off with towel to prevent decontamination.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 . Observed cooked tapioca held at 74 degrees F. CDI, tapioca placed on TPHC. Written procedures completed and followed during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed unknown chemical stored in Dawn detergent container. CDI, employee voluntarily discarded chemical.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no test kit available for quart sanitizer. VR required.