WATERBEAN COFFEE NODA

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed front handsink with tea bag remnants. CDI- PIC to remove items from drain cover and have sink cleaned.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed increased presence of drain flies near mop sink and dish pit. PIC stated commercial kitchen approved pesticides have been in use and traps have been set.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraints. *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. Observed gaskets needing cleaning on reach-in cooler at front of house.

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

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 Hot Shot “Kitchen Bug Killer” being used in establishment. CDI- PIC removed item to be discarded.

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

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 single use tissue paper being maintained on floor in front of 3-comp.

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 gaskets and prep unit needing cleaning in kitchen area.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed Facility had old employee health plan however it wasn’t signed. CDI..EHS left updated Employee health plan. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee don gloves without hand wash to prepare sandwich. 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed food employee not wash hands before donning gloves to prepare sandwich. CDI.. EHS did educate employee on hand hygiene, employee washed hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink blocked, CDI..Cart was removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine sanitizing at 0ppm for chlorine. EHS will return within 3 days to check dish machine 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

3-501.17 (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. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed milk not date marked, milk was opened Tuesday, per PIC 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 without date marked. CDI.Date was added to milk EHS didn’t escalate points since it was just one item without a date. 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 . 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 food employee without hair restraints.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no testing strips for sanitizer. EHS will leave a few to test sanitizer. EHS will return within 10 days Facility can send a picture of test strips in front of new sanitation grade to EHS.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED TCS FOODS IN PREP UNIT AT 43F. CDI REMOVED TO BOTTOM 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf OBSERVED DATE MARKING SYSTEM TO BE INEFFECTIVE. REQUESTED OWNERSHIP CALL TO DISCUSS CDI ALLOWED TO DATE MARK AND REATIN TODAY 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 .

7-102.11 Common Name - Working Containers (Pf) OBSERVED SPRAY BOTTLE OF SOLUTION UNLABELED

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. OBSERVED WIPING CLOTH HELD IN CLEANING PRODUCT WITH SOMEWHAT NEBULOUS LABELING