TROPICAL SMOOTHIE CAFE NC 053

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees handling food and clean utensils without the use of head coverings. Use head coverings to prevent potential contamination of food and clean equipment. Repeat 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing jewelry while working with food. Repeat

4-502.11(A) Maintain utensils in good repair. Observed rust on shelves and build up. Also observed broken paper towel holder in the bathroom. Needs to be cleaned. Also observed gasket in disrepair. Repeat

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips in the facility during inspection. CDI. PIC ordered one.

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 build up on vents in the WI cooler. 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 vent in disrepair in food prep area upfront.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored by customer items. CDI. PIC removed.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an no employee health in the facility during inspection. CDI. PIC was provided one. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at one of the hand sinks during inspection. CDI. PIC ordered one.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees handling food and clean utensils without the use of head coverings. Use head coverings to prevent potential contamination of food and clean equipment. Repeat

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored in solution at 0ppm Quat. CDI. PIC replaced.

4-502.11(A) Maintain utensils in good repair. Observed rust on shelves and build up. Also observed broken paper towel holder in the bathroom. Needs to be cleaned. Repeat

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed facility operating without a Certified Food Protection Manager onsite. A CFPM shall be on the premises during all hours of operation. Repeat

6-301.14 Post a handwash sign at each handsink. Observed one of the bathrooms without hand sign. CDI. PIC was provided one. All other items in the hand area was in compliant.

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 all items in the facility without dates. CDI. PIC stated that the machine for date marking stopped working and another was ordered. PIC hand dated the food items. Repeat 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 fruit flies in the kitchen area during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of veggies stored directly on the floor in the WI cooler.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees handling food and clean utensils without the use of head coverings. Use head coverings to prevent potential contamination of food and clean equipment. Repeat

4-502.11(A) Maintain utensils in good repair. Observed rust on shelves and build up. Also observed broken paper towel holder in the bathroom. Needs to be cleaned. Repeat

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 build up on vents in the WI cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone being stored on prep counter. CDI: Employee removed cell phone.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed facility operating without a Certified Food Protection Manager onsite. A CFPM shall be on the premises during all hours of operation.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation No written procedures were available for responding to vomiting or diarrheal events. CDI: EHS provided a copy.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverages and a box of employee donuts being stored on prep sink counter as employee was rinsing beans in prep sink. CDI: Employee removed employee beverages and donuts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at hand sink next to 3 compartment sink. CDI: Employee restocked paper towel dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of individual portioned containers of sweet potatoes being held in prep flip top cooler in which one container of sweet potatoes was stacked high above fill line and measured 45F. CDI: Employee voluntarily discarded sweet potatoes. REPEAT. Points not escalated due to improvement in cold holding since previous inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . 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 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 . Observed containers of grilled chicken and feta cheese in first prep flip top cooler, a container of sausage crumbles in prep reach in cooler, containers of kale and apple slaw, sweet potatoes and corn being held in second prep flip top cooler and 4 containers of grilled chicken in walk in cooler all missing date marks. PIC stated date marking machine in inoperable. PIC voluntarily discarded feta cheese and sausage crumbles as she was unsure of prep date and date marked all other items as she stated they were prepared yesterday. VERIFICATION REQUIRED within 3 days to ensure a reliable date marking system is in place and being utilized.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . A thin probe thermometer was not available for use during inspection. VERIFICATION REQUIRED within 10 days to ensure facility obtains a thin probe thermometer to measure foods.

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 most working bottles of dressings and sauces being held in prep reach in cooler and prep flip top cooler and prep counters missing labels and two plastic containers of turbinado missing labels. Label all working bottles and containers of food. REPEAT.

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

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 a scoop being held in a container of granola in which handle was buried in granola. CDI: PIC removed scoop.

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 a box of single use lids being stored on floor outside of PIC office and a box of single use cups being stored on floor next to dining table in dining room. Store single use articles at least 6 inches above the floor. REPEAT.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on doors of smoothie prep reac in cooler. Replace torn gaskets. REPEAT.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sanitizer bucket being stored in hand sink behind front counter. CDI: Employee removed sanitizer bucket.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed 2 containers of kale slaw being held above fill line in prep flip top cooler and all TCS items being held above 41F in sandwich prep cooler both in flip top and reach in portion. PIC voluntarily discarded all items that had been in units for longer than 4 hours and placed all other items in WIC to rapidly cool. PIC submitted a service request to have prep cooler evaluated. PIC will utilize TPHC until cooler is repaired. VERIFICATION REQUIRED within 3 days to ensure prep cooler is maintaining foods at 41F or below.

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 several working containers of food in prep flip top cooler and on prep shelf with no labels. Label all working containers of food. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees handling food and clean utensils without the use of head coverings. Use head coverings to prevent potential contamination of food and clean equipment. 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 a box of single use acai bowls being stored on floor outside of PIC office. Store single use articles at least 6 inches above the floor. REPEAT.

4-501.11 Maintain equipment in good repair. Observed broken center panel between prep reach in cooler doors in which panel was pushed into cooler creating a gap between door and cooler. Repair broken panel. REPEAT Points not escalated due to multiple violations on previous inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed inoperable paper towel dispenser in men’s restroom. CDI: PIC placed paper towels on top of dispenser until dispenser is repaired.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed several plastic containers with date mark sticker residue on outside surface in which containers were stacked within each other on clean storage shelf. Sticker residue was in contact with inside surfaces of next container stacked on top. CDI: PIC returned containers to be W/R/S.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed containers of sliced deli turkey, ground sausage, shredded lettuce, kale salad and jalepeno corn being stored in prep coolers all missing date marks. CDI: PIC date marked all items which were prepared yesterday except for containers of kale salad which she was unsure of prep date. Kale salad was voluntarily discarded. REPEAT. EHS informed PIC that a repeat date marking violation on next inspection will result in a risk action plan due to multiple repeats of the same violation.

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 a large container of turbinado sugar in back prep area unlabeled. Label all working containers of food.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees handling food and clean utensils without the use of head coverings. Use head coverings to prevent potential contamination of food and clean equipment. 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 two large boxes of single use cups being stored on floor in dining area. Store single use articles at least 6 inches above the floor. REPEAT.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a silicone spatula with large cracks and chips being stored as clean. CDI: PIC voluntarily discarded item. 4-501.11 Maintain equipment in good repair. Observed broken center panel between prep reach in cooler doors in which panel was pushed into cooler creating a gap between door and cooler. Repair broken panel. REPEAT

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed heavy build up on toilet seat in men’s restroom. Clean as needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone being stored on prep counter. CDI: Employee removed cell phone.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 2 individually portioned containers of kale apple slaw and a container of sweet potatoes stacked high in containers in prep flip top cooler being held above 41F. Containers in bottom of container were 41F or below. See temp chart. CDI: PIC voluntarily discarded items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed several containers of grilled chicken in WIC and a container of deli turkey in prep RI cooler missing date marks. CDI: PIC stated all items were prepared within last 2 days and date marked items. REPEAT

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 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 . Observed 2 containers of sliced tomatoes covered in RI prep cooler cooling at a rate insufficient to reach cooling parameters. CDI: PIC uncovered containers and moved to WIC to rapidly cool.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 3 of 4 employees handling food without head coverings. Use head coverings to prevent contaminating food with body hair.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed apples with stickers still on skin tightly wrapped in plastic offered for sale. PIC stated apples are not washed prior to wrapping in plastic. Wash apples prior to selling.

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 several boxes of single use cups and single use to go containers being stored on floor in dining room and next to PIC office. Store at least 6 inches above the floor. REPEAT

4-501.11 Maintain equipment in good repair. Observed gasket torn off of door of prep RI cooler in front of blenders. Replace gasket.

REPEAT 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. Observed facility without vomit/diarrhea clean up procedures. CDI: EHS provided documents

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed 2 containers of rice and a container of black beans in walk in cooler without dates. CDI: PIC voluntarily discarded items.

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 box of single service cups being stored on floor in dining room.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food being stored above ready to eat items such as chicken and rice in both walk in cooler and walk in freezer. CDI: Items were moved to the bottom shelf of the walk in cooler.

REPEAT 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 facility without a certified food protection manager onsite during inspection.

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. Observed facility without written procedures for vomiting and diarrhea clean up. CDI: EHS emailed documents.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed multiple plastic containers with stickers and sticker residue while being stored as clean. CDI: Items were placed to be rewashed/rinsed/sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 multiple items in prep unit above 41F. CDI: PIC voluntarily discarded items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed chicken in walk in cooler without a date. PIC stated it was prepped yesterday. CDI: PIC correctly dated item. No points taken due to only being one item.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep groves and in need of replacing or resurfacing.

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 PIC with no Serve safe. PIC has 210 days from permit issuance date to obtain serve safe. - 0 -

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed scrubber pads stored in hand sink near dish area. CDI - Sponge removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels present at front line hand sink. CDI - Paper towels provided. - 1 -

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed sweet potatoes cooling covered in prep top at 60F. CDI - Items were uncovered and moved to WIC for rapid cooling. All other cooling good. - 0.5 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed few wet wiping cloths on prep surfaces throughout facility. Maintain wet wiping cloths inside of sanitizer when not being actively used. - 0.5 -

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 scoop stored with handle inside of protein powder. CDI - Scoop removed. 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 scoop stored with handle touching black beans in pt. CDI - Scoop removed. - 0.5 -

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 singe use cups stored on floor in dining room. PIC states they are figuring out where to store all items that came in on truck yesterday. - 0 -

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 slight buildup of food debris inside of prep unit where sandwich items are kept. Clean as needed. - 0 -

6-303.11 Provide required lighting intensity. Observed light broken inside of walk in cooler. Replace as needed (Item mentioned on transitional permit. Facility has 180 days from permit issuance date to fix item). 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee keychain stored on prep surface next to sandwich unit. CDI - Keys moved. - 0 -