GIDDY GOAT COFFEE ROASTERS SOUTHEND, THE

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed wet wiping cloth resting atop hand sink in prep room. Ensure that nothing is stored on handsinks. -CDI- wet wiping cloth removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed Quiche in the display case above 41F. Food employee stated that the Quiche was from yesterday. -CDI- Quiche was voluntarily discarded. Observed anchovies in a Stand up RIC unit at 44F. PIC stated that the anchovy was used to make salad dressing about for prep this morning. -CDI- PIC moved anchovy into the WIC to properly cool down. Anchovy cooled by the end of the inspection. 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 sitting out in the open on hand sink area. Ensure that all in use wiping cloths are stored properly in concentrated sanitizer between uses. -CDI- Wet wiping cloth removed.

4-501.11 Maintain equipment in good repair. Observed gasket peeling from deli display case. Case had an ambient air temp of 31F. Ensure that gasket is repaired and that equipment is maintained in good repair.

6-301.14 Post a handwash sign at each handsink. Observed the 4 bathrooms present in the facility with no handwashing signs present. PIC stated that employees use these restrooms and EHS observed a food employee exit one of these restrooms. Ensure that all bathrooms and their handsinks have posted hand wash signs present. EHS provided the facility with 3 handwash signs, facility still requires 1 more. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- EHS observed the hot cabinet filled with hot holding empanadas at the front of the facility. The empanadas were recorded below 135F ranging from 115F-121F. Ensure that all TCS food is maintained at 135F and above. PIC noticed that the hot cabinet was not turned up high enough and adjusted the temperature setting. -CDI- All hot holding foods below 135F were voluntarily discarded. 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 individually packaged (small cups) of sauces, harissa, chimichurri, and tomatillos dated for today. EHS asked when the cups were prepped, the food employee stated this morning, the EHS then asked if the smaller cups of the sauces were poured from larger containers in the same lowboy cooler that were dated for 4/11. The food employee stated that they were. Ensure that if sauces or foods are transferred into a smaller containers that they retain the date of prep from the original container, not the date they were poured into secondary containers. -CDI- The food employee dated the smaller cups for the date of prep on the larger containers. 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 .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed commercial orange juice and lemonade in lidded small cups in the grab and go with no labeling present. EHS explained to the PIC that these foods must be labeled with the information above due to the foods being in the self service case. -CDI- PIC understood and stated he would make labels for the lemonade and orange juice like they have for the other foods in the customer self service case.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed a prep top with underneath storage holding various oils, the oils were stored a top pieces of cardboard. Ensure that non-food contact surfaces are non-absorbent smooth, and easily cleanable. Ensure that cardboard is removed as a non-food contact surface covering.

6-301.14 Post a handwash sign at each handsink. Observed employee/staff restrooms and handsinks in the kitchen with no handwashing signs. CDI - PIC added handwashing signs in all restrooms and handsinks.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed quiches in WIC uncovered from the night before. CDI - PIC covered quiches in WIC.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer coming from dispenser in 3 comp sink reading 0ppm. PIC is calling eco lab to service sanitizer dispenser. PIC stated they will use the high temp dish machine until the dispenser is fixed. CDI: facility switched to bleach and tested at proper concentration at 3-comp sink until dispenser can be serviced. 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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed chemical spray bottle with out identifying labels on them. CDI - PIC put labels on the spray bottles.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes in sanitizer with 0ppm sanitizer. CDI - PIC will use bleach sanitizer until 3 comp sink sanitizer is fixed.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed in use tongs used for TCS foods being stored on counter top without a protective Barrier. CDI - Employees rewashed utensils and replaced with clean utensils putting new utensils on sheet with a protective barrier.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for sink and surface sanitizer. PIC stated he will call eco lab and order more test strips. VR required within 10 days.