TROPICAL SMOOTHIE CAFE #NC105

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed sticker residue on several containers stored as clean. Observed scoop and spatulas with heavy food residue stored as clean. Observed dicers with food debris. CDI - Per PIC, dicers are no longer being used. PIC removed dicers from clean dishes rack and will remove from facility. PIC moved all other items to 3-comp sink for w/r/s. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in can wash area. PIC to increase pest control visits.

-REPEAT- 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open side doors and lid on dumpster units. Dumpsters are shared with 7 other businesses. PIC will work with other establishments to ensure dumpster doors remain closed.

6-501.16 Store mops for air drying after use. Observed mop on floor and not stored in a position for air drying. PIC hung mop in rack.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed an employee done gloves to begin food prep without washing hands. CDI - Employee was educated and they washed hands.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a large open bin of chocolate whey protein without a lid.

3-DAY VERIFICATION REQUIRED 3-202.12/3-302.14 Food may not contain unapproved food additives or additives exceeding levels generally recognized as safe (GRAS) as specified in 21 CFR 181-186. -P Observed "Dynamite Force - Fat Burner and Energizer" tablets that are not FDA approved additives. Establishment will discontinue use of these products until they have been approved. EHS will make a visit on Friday to ensure the products have been removed from the menu.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical without a label. CDI - Item was labeled 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 boxes of food on the floor of the walk-in cooler and walk-in freezer.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food without a hair restraint.

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 scoop handles for whey protein with handles submerged in the product.

4-502.11(A) Maintain utensils in good repair. Observed a green hand-held juicer with paint chipping off.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors and a missing drain plug.

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 - Handle of scoop stored directly in contact with sugar. *CDI - PIC removed scoop handle from product.

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 - Floor of WIF with food debris build up. Maintain clean to minimize food exposure.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - No paper towels at handsink behind register. Facility is out of paper towels and are using their last roll located near back handsink. A verification visit will be conducted within 10 days to confirm establishment possesses paper towels to properly hand dry.

*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - Cutting boards damaged with chipping around edges and in need of repair or replacement.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - test strips that were outside of their expiration date. Expired May 1st, 2024. PIC states owner just got new ones but might've taken them out of the facility by accident. A verification visit will be conducted within 10 days to confirm facility has compliant test strips.

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. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee food and drinks stored on prep table with food that was in prep process. CDI- employee food moved, EHS discussed employee food and drink storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener spike with black buildup, in need of cleaning. EHS discussed cleaning procedure for multi use equipment like can openers, ensure these are washed/rinsed/sanitized and stored as clean. CDI- can opener removed, cleaned in 3 comp sink during inspection. REPEAT. Note: points left at 0, last inspection referenced sticker residue on multiple pans- EHS observed that only the can opener spike was in need of cleaning- all other food contact surfaces were clean. 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 .

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 bananas and produce on the floor near walk in cooler. PIC stated this was just delivered, have not had time to put up on shelving yet.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2x sanitizer buckets holding at 50ppm quat. EHS observed that bag of sanitizer at 3 comp sink was empty, likely causing issue with sanitizer. CDI- new bag of sanitizer hooked up.

4-501.11 Maintain equipment in good repair. Observed corners of cutting boards that are chipped, broken, in need of replacement. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic containers stacked at clean dish shelving, sticker residue still on some of the plastic pans. Current storage has inside (food contact surface) contacting outside of pans with stickers attached, not properly cleaned. CDI- pans with stickers removed, EHS discussed fully removing stickers before wash/rinse/sanitize process. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned sweet potato’s holding in unit above 41F, this product was stacked over fill line, causing rise in temp. All other products at proper temp inside unit. CDI- products moved to cooler, PIC will discuss not over filling products above fill line with staff to avoid issues in the future. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 squeeze bottle of honey not labeled. Observed a container of white granular powder not labeled. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several blender tops that were wet stacked. EHS discussed cleaning and drying process with PIC.

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 straws and to-go silverware stored directly next to handsink, under paper towel dispenser, subject to splash contamination when washing and drying hands. CDI- these products were moved during inspection, EHS discussed proper storage. REPEAT. Note: different nature of violation compared to previous inspection.

4-501.11 Maintain equipment in good repair. Observed corners of cutting boards that are chipped, broken, in need of replacement.

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 minor cleaning needed inside of prep unit, powders and food debris gathering in crevices.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Quat sanitizer concentration below 50ppm in 3 comp sink during active washing. CDI PIC emptied sanitize compartment and made a fresh batch. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of corn salad and sweet potatoes in prep top above 41F. The containers were stacked above the fill line on the pan. EHS educated PIC on not overfilling prep top containers. CDI PIC voluntarily discarded 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 .

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 several packages of cheese opened with not date mark. CDI PIC dated all opened cheese packages 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 . 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 Observed pan of chicken dated to use by 4-11-23 in prep unit cooler. CDI PIC voluntarily discarded 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 ...

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of cleaner on shelf with food wrap. CDI PIC moved spray bottle.

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 squeeze bottle of honey not labeled. CDI PIC labeled bottle.

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 bowls stored unprotected on bottom shelf next to in-use mop bucket. CDI PIC voluntarily discarded unprotected bowls

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 2 employee open drink cups on top shelf above single-use containers. CDI PIC moved cups

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at one of the handsink. CDI- PIC replaced paper towels. -1 pts-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed an old bag of cut kales in reach in, no good condition. CDI- PIC discarded item. -1 pts-

REPEAT 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. 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 blender pitchers, knives, PIC stated they are cleaned and sanitized once per day. CDI: Education provided all food contact surfaces/utensils shall be washed, rinsed, sanitized throughout the day at least every 4 hours. 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 date mark stickers and sticker residue on containers stored as clean on the drying rack. CDI- discussed about wash, rinse, sanitize and removing stickers at the time of each cleaning cycle. -1.5 pts-

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed some of individual 2 oz of chicken packaging, roast sweet potatoes, corn salads in the prep cooler above 41F, trying to cool over night. CDI- PIC discarded items. -1.5 pts-

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: 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 individual chicken package in the tightly sealed ziplocked bag, roast sweet potatoes, corn salad in the little single service container with lid tightly closed. trying to cool after prepping overnight. CDI- Item discarded. Cooling methods was discussed with PIC. -0.5 pts-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of resurface or replace. -0 pts-

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 servsafe certification but was unable to provide documentation.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed PIC not able to produce a written employee health policy or poster. CDI: EHS provided PIC with employee health poster.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. 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 blender pitchers, PIC stated they are cleaned and sanitized once per day. CDI: wash, rinsed, sanitized. 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 date mark stickers and sticker residue on containers stored as clean on the drying rack. CDI- wash, rinse, sanitize removing stickers.

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 sliced tomatoes, cut lettuce, corn salsa, and cooked peppers in prep units above 41 degrees F. CDI: PIC placed tomatoes, lettuce, corn salsa in walk in cooler to cool. Peppers were voluntarily discarded.

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 . CDI- Observed items cooling in the walk-in cooler covered. Leave cooling items uncovered. Observed items cooling in the prep cooler. Use walk-in cooler for cooling TCS foods.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.Observed food employees with bracelets on their wrist while preparing food. Informed PIC food employees can only wear a plain wedding band while preparing food.

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 stored on the floor.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed wash water at 103 degrees F. CDI: PIC and food employee dropped the wash water and filled with new water.

5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed shared dumpster not emptied and trash on the ground surrounding the dumpster.