GREEN BROTHERS PIPER GLEN

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. PIC stated they are working on getting certification. REPEAT -1- 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 Facility did not have information about food borne illness or symptoms on premises. PIC could not produce employee health policy when asked by EHS. CDI - EHS provided EHP to post in facility. REPEAT -1- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of packaged energy bites and detox bags on floor of freezer. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed cut banana with peel in tact stored in flip top with stickers still on peel. Remove stickers and wash fruit prior to cutting. -0-

4-501.11 Maintain equipment in good repair. Observed excessive ice build up in walk in freezer around condenser, on shelving and around freezer door. REPEAT -1-

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 food debris in bottom of flip top cooler and build up along gaskets and inside of all cold holding units. Also observed excessive food debris and build up in WIF. Increase cleaning frequency to preclude accumulation. REPEAT -1-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. PIC stated they are working on getting certification. 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 Facility did not have information about food borne illness or symptoms on premises. PIC unsure of where information is located. CDI - EHS provided facility with Employee Health Policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 1 squeeze bottle of whipped coconut milk in flip top at 47F. Milk was dated 5/9 and per PIC it had not been used today. Can of coconut milk stated refrigerate after opening. CDI - PIC voluntarily discarded the coconut milk. 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 .

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 1 case of single use cups stored directly on the floor in the dry storage area. Keep all items 6 inches off the floor.

4-501.11 Maintain equipment in good repair. Observed ice build up in walk in freezer around fans and on shelving and around freezer door.

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 large amounts of food debris build up throughout the flip top unit and in flip top reach in, as well as in the freezer drawers. Increase cleaning frequency. -REPEAT-

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 opened bag of kale and spinach in prep unit without date mark. Observed opened containers of oat milk and coconut milk in lowboy cooler without date mark. -CDI- PIC verified open date of milks and kale (yesterday, 12/7) and voluntarily discarded bag of spinach. 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 smoothie bags in customer self-service cooler with incomplete labels. Labels are missing sub-ingredients (ingredients within almond butter, vegan protein, etc.). -Observed packaged juices in customer self-service cooler with incomplete labels. Labels are missing location of business where they were packaged (Dilworth Green Brothers location). -Observed 3-count energy bite containers in customer self-service cooler with incomplete labels. Per PIC, energy bites are produced and distributed by The Naked Tart. Labels are missing sub-ingredients (ingredients within almond butter, vegan protein, etc.), quantity of contents, and the name/place of business where they were produced. EHS will follow-up with facility regarding name/place of business for the label. -Note: Energy bite containers (3-count) are packaged at each Green Brothers location. Energy bites bags (15-count) are produced and packaged at The Naked Tart, therefore not regulated by Health Department.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed boxes of food stored on the floor in the WIF. Observed box of bananas stored on the floor in the back room. Raise all food at least 6 inches off the floor.

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 spoon for whipped coconut milk fully submerged within the food. -CDI- PIC removed spoon from food.

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 large amounts of food debris build up throughout the flip top unit. Increase cleaning frequency. -REPEAT-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the front hand sink upon arrival. -CDI- PIC immediately provided a stack of paper towels for the hand sink. (0 pts)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in quat concentration of less than 50ppm. -CDI- PIC replaced the sanitizer solution with new solution of 200ppm. (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed torn gasket on WIF. Replace gasket. REPEAT*** (0.5 pts)

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 large amounts of food debris build up throughout the flip top unit. Increase cleaning frequency. (0.5 pts)

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: www.mecknc.gov/foodsafety Observed cut kale and spinach being held in prep flip top cooler on TPHC without written procedures available. CDI: EHS provided a copy of written procedures which were completed onsite.

4-501.11 Maintain equipment in good repair. Observed a torn gasket on door of prep reach in cooler. Replace gasket.

5-202.12 Provide at least 100F water at handsinks. Observed hw sink behind futon counter only reaching 53 degrees F.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employees preparing food with watches on wrist.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn off faucet with their bare hands after washing and proceeding to next task such as handling clean single-service articles. CDI, employee rewashed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels available at back hand washing sink. CDI, disposable towels supplied.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quart sanitizer bucket below required concentration.

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. No written procedures for vomiting or diarrheal event response were available. CDI: EHS provided a copy to PIC.

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 several metal pans with food residue and soil build up being stored as clean. CDI: PIC returned pans for W/R/S. 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 opened containers of oat milk and coconut milk which PIC stated were opened 2 days ago missing date mark. CDI: PIC date marked items.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Written procedures for TPHC were not available for cut kale and spinach being held in prep flip top. CDI: EHS emailed TPHC form to PIC. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed cut kale and spinach held on TPHC in prep flip top without a time marked to indicate discard time. CDI: PIC marked the time items were placed in unit on TPHC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag containing smoothie mixes being stored on floor of WIF. CDI: PIC moved bag to shelf. 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 scoops with handles touching food in containers of strawberries, mangos, and blueberries in drawer freezer unit. CDI: Employee arranged scoop handles so they were stored above food.

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 food soil and debris build up inside of unit and gaskets of prep unit. Clean as needed.

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 utensils with food residue. CDI removed to re wash

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of whey powder temporarily stored on floor.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC failure to demonstrate sufficient knowledge of rules, temps, TCS foods and utensil sanitizing CDI EHS TRAINED

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 CFPM present. CDI no points for 210 days from permit date

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf observed pic failure to demonstrate sufficient knowledge of employee health

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 pic unable to determine if present CDI through handout

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 food and beverages on prep table with merchandise and single service trays

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 leafy spinach and kale cold held at 45° CDI placed on temporary tphc

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 spinach and kale opened yesterday with no date marked. CDI date marked

4-502.11(B) Provide accurately calibrated thermometers. Pf. For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI observed thermometer with no batteries. CDI batteries found

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth not submerged in sanitizer of improper concentration.

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 knife handle down in food.