TROPICAL SMOOTHIE NC56

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed single portion containers of chopped kale, sweet potatoes, and corn stored in flip top cooler with cold holding temperatures between 49F and 53F. Items were portioned and placed into flip top cooler before lunch service. CDI - Items were taken to walk in cooler to rapidly cool to 41F or less. PIC has been advised to cool portioned containers of food to 41F or less prior to placing in flip top cooler. -1.5 points- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed large storage bin of sugar, shaker containers of ingredients, and plastic containers of food on shelving and in dry storage area without labeling. -REPEAT- -2 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing bracelets. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing hair restraint. -REPEAT- -1 point-

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored in ice bin with handle making contact with ice. CDI - Ice scoop was repositioned. -0 points-

4-502.13 Single-use and single-service articles cannot be reused. Observed single use plastic spoon being used as a serving spoon for yogurt in flip top cooler. -0 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in unisex restroom. -0 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee cleaning wet prep surfaces with wiping cloth then use handwashing sink to wring out wiping cloth. CDI - Employee was corrected and asked to use present sanitizer buckets and mop sinks for cleaning purposes. -1 point-

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed black beans without date mark in flip top cooler PIC stated that black beans are removed from can day prior, cooled, placed in flip top coolers, and then discarded after 2 days. Instructional documentation located near flip top cooler states company policy allows up to three days before discard. All other TCS foods in flip top coolers are prepared morning off and discarded at end of business day. CDI - Date mark was added to black beans. -0 points- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed large bin of sugar, containers of granola, and bags of chocolate in dry storage area without labeling. Observed containers of sugar and dry ingredients on prep line without labeling. -REPEAT- -2 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cans of pineapple tidbits stored on floor. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees engaging in food preparation while wearing bracelets and watches. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing a hair restraint. -REPEAT- -1 point-

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed open bag of single use food boxes stored on shelving with protective covering or wrapping. -0 points-

4-501.11 Maintain equipment in good repair. Observed large bin of sugar with a cracked and broken plastic lid. Replace lid to prevent physical contamination of sugar. -0 points-

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee working throughout kitchen then don gloves to begin food preparation without conducting a handwash. CDI - Employee was asked to remove gloves and wash hands. PIC has been advised to conduct training for hand washing procedures including when to wash. -0 points-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed numerous containers of food ingredients stored on make line and in dry storage area without coverings. -0 points-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed container of sanitizing ammonia concentrate stored with containers of ground cinnamon. Observed containers of stainless steel polish stored above bags of sugar, sandwich bags, and food preparation gloves. CDI - All items were moved to designated chemical storage area. -REPEAT- -2 points-

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 numerous containers of food, spices, and large bins of ingredients without labels. -REPEAT- -2 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing bracelets and watches while preparing food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all employees preparing food without wearing hair restraints. -REPEAT- -0.5 points-

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 cardboard stored on shelving under food ingredients and under equipment such as table top freezer unit and sandwich press. Discard cardboard and/or replace with material that is nonabsorbent, smooth, and easily cleanable. -0.5 points-

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 food splash and debris on floors under cold holding equipment like flip top and reach in coolers. Observed heavy dust on vents in kitchen area. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on duty during inspection repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.Observed items in hand sink.CDI..Items were removed 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels or approved alternative for hand drying. CDI..Paper towels were added.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several containers stored as cleaned with label residue on containers. REPEAT.. Containers were moved to 3 comp sink. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed shampoo and conditioner stored above hand sink and prep table. CDI..Items were moved..REPEAT

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 squeeze bottles without labels. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraints

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 handle in powder..CDI.. Scoop handle was removed

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 floors in need of cleaning under racks by office.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no PIC on duty during over half of inspection. PIC came at end of inspection REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P observed employee wash hands and use clean hands without barrier to turn faucets off. CDI.. EHS hand employee wash hands and use paper towel barriers 2-301.15 Only wash hands in handwashing sink. -PF Observed PIC rise thermometer in hand sink

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several contains stored as clean with sticker debris. CDI. Had PIC to move over the 3 comp sink. Also observed can opener stored as clean with build up and sticky to touch.CDI. PIC moved to 3 comp to clean 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed PIC clean thermometer in hand sink using water. CDI..EHS had PIC clean thermometer with probe wipe 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer buckets with sanitizer at 0ppm CDI Remade buckets of Quat to 400ppm 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 . 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut melons, roasted sweet potatoes , bag of Kale, yogurt, jalapeño corn and kale salad above 41f see temp chart. Items were moved to WIC to quickly cool down. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed can of Raid stored on prep top shelf.CDI.. PIC moved to office.States for personal use and not for facility

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 squeeze bottles without labels. REPEAT

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean utensils stored in bins with food debris at bottom. CDI Had PIC moved items to 3 comp to w/r/s

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 Corn salsa in WIC without date that was prepped the previous day. CDI.. PIC added date stamp 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working containers without labels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a few products (sweet potato, corn mix, kale mix, and mozzarella cheese) holding above 41F in top of prep unit, rest of unit at 41F or below. These products were stacked over fill line, likely causing rise in temp. PIC stated these were stacked in cooler this morning. REPEAT CDI- products moved to cool before placing into cold holding, EHS discussed not filling units over fill line. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed detergent being stored on drain board of prep sink. CDI: PIC relocated detergent.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in buckets of quaternary ammonia sanitizer at 0ppm concentration. CDI: PIC refilled buckets with 200ppm sanitizer.

4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser not pulling quaternary ammonia solution through the lines and unable to dispense at 3-comp sink. PIC stated that she will call the technician to come service the dispenser. Verification visit required within 10 days to ensure compliance. Until wall dispenser is repaired, PIC will manually add quat sanitizer to sink and buckets.

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe under 3-comp sink and a bucket being used to catch water. Repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one in facility with CFPM certificate at time of inspection. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a few products (sweet potato, corn mix, kale mix) holding above 41F in top of prep unit, rest of unit at 41F or below. These products were stacked over fill line, likely causing rise in temp. PIC stated these were stacked in cooler this morning. CDI- products moved to cool before placing into cold holding, EHS discussed not filling units over fill line. 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 products with no date label, including 3x containers of sliced turkey, beans, rice and vegan “impossible” meat. PIC stated they have had issues with label maker, label maker only works for chicken, rest of products are manually labeled. EHS suggested label maker for all TCS foods. CDI- date labels placed on products during inspection. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed portioned powders with no labels near smoothie prep area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards attached to prep unit with deep grooves, no longer smooth and easily cleanable. Observed colored individual cutting boards hanging near 3 comp sink in back area with deep grooves, staining on cut boards, no longer smooth and easily cleanable. Replace.

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 underside of shelving in walk in cooler in need of cleaning. Observed interior of cold holding units (near vent grates) in need of cleaning.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf Observed EH policy with only 5 illnesses listed. CDI: Education provided and EHS emailed copy of EH policy with “big 6” illnesses to owner.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written vomit & diarrhea cleanup policy. CDI: Education provided and EHS emailed copy of vomit plan to owner.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at kitchen hand sink. CDI: PIC provided paper towels.

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 Observed apple/kale salad being cooled in flip top portion of make table. PIC stated product prepared between 10am-10:30am. CDI: Education provided and product cooled rapidly(39F).

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 in bulk container stored with handle in contact with product. CDI: Handle turned upright.