Observation: There is not a certified food manager on site during all hours of the operation.
***REPEAT***2-102.12 (A); Core; (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
8.
Observation: Staffing are not trained to effectively stop between production tasks and effectively wash hands. Staff are unaware of when to wash hands. CDI: Discussed hand washing and when to stop and wash hands during production tasks, clean/dirty dish handling.
2-301.14; Priority; A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; P
(B) After using the toilet room; P
(C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in par. 2-403.11(B); P
(D) Except as specified in par. 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P
(E) After handling soiled EQUIPMENT or UTENSILS; P
(F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; P
(H) Before donning gloves for working with FOOD; P and
(I) After engaging in other activities that contaminate the hands.P
2.0
22.
Observation: The one door prep refrigerator is unable to maintain 41F or below - This is where TCS (temperature control safety) food products are being stored. Ensure that this refrigerator can maintain 41F or below.3-501.16 (A)(2) and (B); Priority; (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under ยง3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5 C (41 F) or less. P
CDI: Temperature turned down on refrigerator and extra products were removed to allow for more air circulation on refrigerator.
0.0
36.
Observation: Thermometers in refrigeration equipment were in the back of unit , bottom/rear and not in the warmest part of unit. Some units did not have a thermometer to ensue monitoring to tmeperatures.4-204-112; (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit.
(B) Except as specified in par. (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. Core;
0.5
38.
Observation: Te rear entrance door is gapped at bottom allowing for entrance of insect sand/or vermin. Plan for install/replacement of door sweep to seal door.6-202.15; Core; A) Except as specified in par.par. (B), (C), and (E) and under par. (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:
(1) Filling or closing holes and other gaps along floors, walls, and ceilings;
(2) Closed, tight-fitting windows; and
(3) Solid, self-closing, tight-fitting doors.
0.0
40.
Observation: Staff are not wearing hair coverings during production tasks.
2-402.11; Core; A) Except as provided in par. (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.0
40.
Observation: Staff are wearing wrist jewelry and other items which prevents effective handwashing/elimination of bacteria from wrists/hands.
2-303.11; Core; Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
0.0
41.
Observation: wiping clothes used for wiping up food contact surfaces: cutting boards, in use utensils, milk wands are not placed in a sanitizer between use. **REPEAT***
3-304.14; Core;
(A) Cloths in-use for wiping FOOD spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be:
(1) Maintained dry; and
(2) Used for no other purpose.
(B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114; and
(2) Laundered daily as specified under par. 4-802.11(D).
0.5
44.
Observation: Blender pitchers stacked at front counter. Blender pitchers are not being air dried after wash, rinse and sanitizer. Ensure that all food contact surface equipment/utensils are air dried following sanitizing rinse.4-901.11; Core; After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD;
0.0
55.
Observation: Floors/walls poor repair (bar) and cover base missing. Ensure floors and walss are sealed, maintained in good repair and sealed.
6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair.
2-102.12 (A); Core; There was no certified food protection manager on duty today. There shall be at least one employee with managerial duties who has passed an ANSI-accredited food protection manager course on site during all hours of food preparation and service.
1.0
10.
5-205.11; Priority Foundation; Facility is using only handwashing sink to get water for customers. Observed pitchers stored in handwashing sink basin. Hand sink is lined with several damp wiping cloths and appears to be being used as a dump sink. This is the only sink in this area besides the 3-compartment sink that is at the end of line. A handwashing sink may not be used for purposed other than handwashing. Please contact City of Raleigh in regard to adding an additional water line or installing a prep sink in bar area for drinking water. Repeat Violation. EHS to schedule a meeting with management in regard to cheating a risk control plan for this area OR providing information about adding a prep sink to this area.
2.0
16.
4-602.11; Core; Shield inside ice machine basin and ice shoot in bar area is soiled and in need of cleaning. Equipment such as ice bins and enclosed components of equipment such as ice makers shall be frequently cleaned. Repeat Violation. Full points deducted. Please frequently clean this area.
3.0
16.
4-601.11 (A); Priority Foundation; Velcro stickers left on a few dishes stored as clean. Equipment food-contacted surfaces and utensils shall be clean to the sight and touch. CDI: Items removed to be cleaned.
0.0
28.
7-201.11; Priority; Chloring bleach sanitizer spray bottle stored over unwrapped and unprotected storage bins filled with bagels. Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service articles. CDI: Item moved. Repeat Violation. Full points taken.
2.0
41.
3-304.14; Core; Damp wiping clothes stored around sink basin outside of containers of sanitizer. Cloths in-use for wiping food shall be maintained dry or held between uses in a container of chemical sanitizer at the correct concentration.
0.5
47.
4-501.11; Core; Metal shelving inside three door cooler units is severely rusted. Coffee counters and storage below are cracked, and coating is peeling away. Equipment shall be maintained in a state of good repair. Repeat Violation. Full points taken.
1.0
55.
6-501.11; Core; Wall and floor damage noted in bar area. Floor and wall damage noted in women's restroom. Physical facilities shall be maintained in a state of good repair. Repeat Violation.
0.5
General Comments
EHA Wall to schedule a meeting with shop management to discuss creating a risk control plan for their hand sink usage. Follow-Up: 12/21/2023
2-102.12 (A); Core; There was no certified food protection manager on duty today. There shall be at least one employee with managerial duties who has passed an ANSI-accredited food protection manager course on site during all hours of food preparation and service.
1.0
10.
5-205.11; Priority Foundation; Facility is using only handwashing sink to get water for customers. Several pitchers stored in handwashing sink basin. A handwashing sink may not be used for purposed other than handwashing. CDI: Facility may use 3-compartment sink basin as a dump sink. Please contact City of Raleigh in regard to adding an additional water line or installing a prep sink in bar area for drinking water. Repeat Violation
2.0
16.
4-602.11; Core; Shield inside ice machine basin and ice shoot in bar area is soiled and in need of cleaning. Equipment such as ice bins and enclosed components of equipment such as ice makers shall be frequently cleaned. Repeat Violation.
1.5
28.
7-201.11; Priority; Chloring bleach sanitizer spray bottle stored with food ingredients on lower storage shelf. Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service articles. CDI: Item moved.
1.0
41.
3-304.14; Core; Wet wiping clothes on prep counters outside containers of sanitizer. Cloths in-use for wiping food shall be maintained dry or held between uses in a container of chemical sanitizer at the correct concentration.
0.0
45.
4-502.13; Core; Facility is reusing single-use gallon milk containers to store espresso. Single-service items may not be reused.
0.0
47.
4-501.11; Core; Shelving inside three door cooler units are severely rusted. Coffee counters are cracked and coating is peeling away. Equipment shall be maintained in a state of good repair. Repeat.
0.5
49.
4-601.11(B) and (C); Core; Exterior surfaces of equipment and bottoms of several cabinet storage areas in need of thorough cleaning. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and other debris. Repeat Violation.
0.0
54.
5-501.114; Core; Shared facility dumpster is missing a drain plug. Drains in receptacles and waste handling units for refuse shall have drain plugs in place.
0.0
55.
6-501.12; Core; Walls throughout facility are stained and in need of thorough cleaning. Black residue build-up noted along caulking of 3-compartment sink. Floors in need of detailed cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. Repeat Violation.
0.5
55.
6-501.11; Core; Wall and floor damage noted in bar area. Floor damage noted in women's restroom. Physical facilities shall be maintained in a state of good repair.
0.0
General Comments
Please contact the City of Raleigh about adding another water line for drinking water.
2-102.12 (A); Core; There is not a certified food protection manager on duty during inspection. The Person In Charge shall be a certified food protection manager as part of an accredited program. Repeat.
1.0
10.
5-205.11; Priority Foundation; Observed employee filling a customer cup with water from the only handwashing sink in kitchen area. Pitcher stored in handwashing sink basin. A handwashing sink may not be used for purposed other than handwashing. CDI: Facility may use 3-compartment sink basin as a dump sink. Please contact City of Raleigh in regards to adding an additional water line or installing a prep sink in bar area for drinking water.
2.0
16.
4-602.11; Core; Shield inside ice machine basin is soiled and in need of cleaning. Equipment such as ice bins and enclosed components of equipment such as ice makers shall be frequently cleaned.
1.5
22.
3-501.16 (A)(2) and (B); Priority; All TCS items in three door fridge holding above 41F, ambient air temperature reading 50F on EHS thermometer (see above chart). Milks in small reach-in fridge at 45F. Time/Temperature control for safety foods shall be maintained at 41F or below. CDI: Items 45F or below were moved to back two door fridge. Three containers of folded eggs were voluntarily discarded. Repeat.
1.5
28.
7-204.11 ; Priority; Chlorine bleach sanitizer inside spray bottles reading above 200ppml and bleaching out test strips. Chemical sanitizers shall meet the specified requirements in 40 CFR 180.940. Chlorine sanitizer shall be 50ppml. CDI: PIC had sanitizer remade at the proper concentration.
1.0
47.
4-501.11; Core; Gaskets on cooler units are ripped/torn and in need of replacement. Shelving inside thee door cooler unit is severely rusted. Coffee counters are cracked and coating is peeling away. Equipment shall be maintained in a state of good repair. Repeat.
0.5
49.
4-601.11(B) and (C); Core; Exterior surfaces of equipment and bottoms of several cabinet storage areas in need of thorough cleaning. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and other debris.
0.0
53.
5-501.17; Core; Trash cans in women's restrooms do not have coverings. Toilet rooms used by females shall be provided with a covered receptacle for sanitary napkins. Repeat.
0.0
55.
6-501.12; Core; Walls throughout facility are stained and in need of thorough cleaning. Black residue build-up noted along caulking of 3-compartment sink. Floors in need of detailed cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
55.
6-501.11; Core; Wall and floor damage noted in bar area. Physical facilities shall be maintained in a state of good repair.
2-102.12 (A); Core; There was no certified food protection manager on duty today. There shall be at least one employee with managerial duties who has passed an ANSI-accredited food protection manager course on site during all hours of food preparation and service.
1.0
5.
2-501.11; Priority Foundation; Facility does not have a vomit and diarrheal plan. Each facility must have a written procedure for employees to follow when responding to a vomit and diarrheal event. CDI-EHS emailed PIC a plan.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Pumpkin cream was left on counter and was holding at 50F. TCS foods shall be cold held at 41F or lower. CDI-Pumpkin cream was voluntarily discarded.
1.5
47.
4-202.16; Core; The coffee counter coating is worn and cracked. Non food contact surfaces shall be smooth and easily cleanable. Please repair the counter.
0.0
53.
5-501.17; Core; The women's restroom does not have a covered receptacle. Toilet rooms used by females shall be provided with a covered receptacle for storing sanitary napkins. Please obtain a container with a lid to put in the women's restroom.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* Follow-Up: 07/21/2019
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Inspector contact info: Maria Powell 919-675-5603. Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly. Follow-Up: 07/31/2017
Re-routing the drain pipe so there are less bends and or using a larger drain after it leaves the cappuccino machine may reduce clogs so you do not need to wipe the drain trough through out the work day. Wet rags used to wipe equipment must be held in a sanitizer solution between uses. You need to store the wet rag in a sanitizer bucket or fix the drain.
Be sure to cover coffee beans to protect from contamination.
1.5
11.
Ice machine has mold and slim build up around shoot where ice comes out; clean regularly to prevent build up.
1.5
17.
Milk sitting on counter out of temp control; milk in canters above 45F; must keep milk/milk products 45F or below at all times. Sandwiches with egg, cheese and ham on shelf under counter; must keep sand. 45F or below at all times before reheating for customers. Product was put back in coolers. Cream cheese and butter in bucket on top of ice bath; product above 45F; suggest putting ice on top of product to keep cold.
2.0
29.
Employees must wear hair restraints when preparing or handling food.
0.0
35.
Single service must be protected by a cup dispenser or the plastice sleeves they come in to protect rims.
1.0
36.
Replace rusty wire shelves in refrigerators. Wire shelves have peeling coating and need replacing. Cubbies have exposed wood; refinish to make smooth and easily cleanable.
1.0
43.
Walls in women`s restroom much better; wall needs one more sanding and a coat of semi gloss paint to make it smooth and easily cleanable. Holes in wall in men`s restroom; have holes filled up.
1.0
49.
No documentation of approved training - no credit awarded.
Sanitizer was too strong; be sure it is 50-100ppm at all times.
1.5
17.
Milk sitting on counter out of temp control; milk in canters above 45F; must keep milk/milk products 45F or below at all times.
2.0
35.
Single service must be protected by a cup dispenser or the plastice sleeves they come in to protect rims.
1.0
36.
Replace rusty wire shelves in refrigerators. Wire shelves have peeling coating and need replacing. Redo caulking at 3 comp sink and at handwash sink/Prep table.
1.0
43.
Repair walls in women`s toilet facility and by urinal in men`s restroom.
2.0
46.
Provide new cover on light fixture above utensil sink; it is cracked and needs an end cover.
1.0
49.
No documentation of approved training - no credit awarded.
Be sure to cover food when not in use; sugar container, coffee beans and coffee in refrig. not covered to protect from contamination.
0.0
11.
Dishmachine not sanitizing properly; have machine serviced. One bottle of sanitizer was too strong; be sure it is 50-100ppm at all times.
1.5
17.
Cream cheese was 64F; be sure to keep cream cheese 45F or below at all times; employee put cream cheese back in cooler and pulled more that was cold out.
0.0
35.
Single service must be protected by a cup dispenser or the plastice sleeves they come in to protect rims.
0.5
36.
Replace rusty wire shelves in refrigerators. Wire shelves have peeling coating and need replacing.
1.0
40.
A good general cleaning is needed on all shelving, equipment, legs of equipment, chemical dollies for dishmachine, containers used to store supplies.
0.5
43.
Repair walls in women`s toilet facility and by urinal in men`s restroom.
2.0
44.
Contact responsible party for maintaining dumpsters and have a plug put in.
0.0
46.
Provide new cover on light fixture above utensil sink; it is cracked and needs an end cover.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Follow up on 10/4/10 to check if dishmachine is sanitizing properly. Follow-Up: 10/04/2010
Milk in gallon containers was 53F. Maintain all potentially hazardous foods at 45F or below or 135F or above. Or apply for Time Only Method for the milk.
2.0
36.
Replace rusty wire shelves in refrigerators. Wire shelves have peeling coating. Needs replacing. Replace torn gaskets on refrigerator doors.
1.0
43.
Clean undersides of urnials. Repair walls in women`s toilet facility.
2.0
46.
Provide end cover on light fixture above utensil sink.
0.5
49.
No documentation of approved training - no credit awarded.
If customers bring their own personal cups, mugs or containers employess shall wash their hands after handling the drinking utensil.
0.0
6.
Provide invoices or documentation that sandwiches are coming from an approved food service establishment. Observed sandwiches wrapped in plastic with no labels. Manager did not have invoices or documentation stating that the sandwiches came from an approved food service establishment.
0.0
10.
Do not store or process any food within 18 inches of the handwash lavatory. Install a splash shield to prevent contamination of food from the washing of unclean hands.
1.5
11.
Sanitizer in spray bottles was too strong. Chlorine test strips bleached completely white when testing sanitizer spray bottles. Provide spray-on sanitizers at 50-100 ppm available chlorine. Check sanitizer frequently to insure that the 50 - 100 ppm sanitizer is maintained. Discussed with manager that dishmachine should be checked with chlorine test strips to insure that the machine is dispensing sanitizer and that it is sanitizing at 50 ppm. Also, recommend training employees how to check and operate the dishmachine especially if the manager is not in the facility. Do not store ice scoop on the handwash lavatory. Ice is a food and cannot come in contact with contaminated ice scoop.
1.5
17.
Milk in carafes must be held at 45F or below or apply for the time only method for control. Temperature of milk in carafes were 53F.
2.0
35.
Single service cups shall be in dispensers or maintained in plastic sleeves.
0.5
36.
Repair support brace under table in the kitchen. Replace rusty wire shelves in refrigerators. Wire shelves have peeling coating. Needs replacing. Replace torn gaskets on refrigerator doors.
0.5
40.
Clean inside top of refrigerator and clean legs and compartment of table and sink.
0.5
43.
Clean undersides of urnials. Clean Doors, walls and ceilings in toilet facilites. Repair walls in women`s toilet facility.
1.0
45.
Clean walls behind table and hand sink. Provide cover over space around plumbing line to prevent roaches from entering the facility.
0.0
46.
Lighting is low over utensil sink and prep table. Provide 50 ft-candles of light over prep and utensil washing areas.
0.5
49.
No documentation of approved training - no credit awarded.
Replace damaged carafe used for cream (self-service). Discard damaged mug. . . . . . . . . Replace large plastic containers that can no longer be effectively cleaned.
1.5
17.
General cleaning needed. Recaulk table & counters. . . . . Replace damaged refrigerator shelving (rusty, flaking). Shelving is not clean. . . . . . . . Cabinets with tea, towels, cups are not clean. Replace damaged cabinets.
2.0
28.
Floor & Walls need cleaning. Replace damaged floor tiles. Floor is worn out in many areas.
1.0
29.
LIGHTING is low. Provide 50 foot-candles of light over utensil washing sink, table, ice machine, etc. Anywhere food is prepared or dishes washed. Repeat violation.
1.0
32.
Elevate storage above the floor (corner with milk crates, coffee). Additional NSF shelving recommended over prep table.
Cuttingboard is not clean. If cuttingboard cannot be adequately cleaned, replace it. Cuttingboard should not be dark. . . . . . . . . . . . . . . . . . . . Cookie storage container is not clean. Use a clean, food-grade container for food storage.
2.5
13.
Ice machine is rusty. Replace.
3.0
17.
Replace rusty refrigerator shelving.
0.0
21.
Restroom floors need replacement. Restrooms should be easy-to-clean.
1.0
25.
Eliminate gap under back door.
1.0
28.
Floor needs cleaning / replacement.
1.0
30.
Lighting is low. Provide 50 foot-candles in all food preparation areas and over 3-compartment sink. Provide at least 10 foot-candles throughout restrooms.
- SMALLER SUGAR STORAGE CONTAINER STORED UNDER FRONT COUNTER NEEDS A NEW LID THAT WILL COVER THE PRODUCT.
- DO NOT USE A CUP TO DISPENSE SUGAR, USE A SCOOP OR SOMETHING WITH A HANDLE.
- CLEAN STORAGE CONTAINER. LABEL.
1.0
12.
SANITIZER IS STRONG. USE TEST STRIPS TO PROVIDE SPRAY-ON BLEACH SOLUTION AT 50-100PPM CHLORINE.
1.5
17.
REMOVE UNAPPROVED CARPET FROM OUTSIDE STORAGE AREA. PICK-UP AROUND DUMPSTERS, REMOVE WOOD, ETC.
IN EXTERIOR STORAGE ROOM BOXES OF SINGLE USE CUPS ETC., SHOULD BE STORED ON SHELVES AND OFF FLOOR.
1.0
17.
REFINISH SHELVES TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.
1.0
27.
REMOVE CARPET FROM STORAGE ROOM.
1.0
32.
REMOVE WOOD AND MATERIALS FROM AROUND DUMPSTER. ADD SHELVING IN STORAGE ROOM. KEEP COFFEE BEANS, CUPS, BOXES, ETC. OFF THE FLOOR AND ON SHELVES. (rECOMMEND SHELVING TO BE 12 INCHES OFF FLOOR).
