NAUTICAL BOWLS ARBORETUM

3-302.15 Wash fruits and vegetables prior to use. Observed PIC cutting unpeeled bananas for customer order during inspection. PIC stated bananas had not been previously washed. CDI - PIC washed bananas. 0.5 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand towel and sanitizer spray bottle being stored on handsink in back prep area. CDI - PIC removed both items. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at three compartment sink maintaining a concentration of about 50ppm quat during inspection. CDI - PIC added more sanitizer. Concentration maintaining 200ppm quat. 1.5 pts. 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

7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf Observed cleaning solution being stored in a single use gallon sized water container during inspection. CDI - PIC voluntarily discarded. 1 pt.

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 various containers of spices being stored on main line with no labeled indicating their contents. Label all working containers to indicate what they are storing. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee donning multiple bracelets while handling and preparing customer foods. Ensure all decorative jewelry is removed before handling customer foods and beverages. 0 pts.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for quat sanitizer during inspection. Acquisition necessary. 10 day VR Required. 0.5 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager during inspection. A Certified Food Protection manager must be present during hours of operation. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 2 Raid cans stored on a wire rack with other chemicals. Raid cans are labeled for residential use only. Remove Raid cans. (1 pt)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during walkthrough. PIC arrived while EHS was typing. Ensure a certified food protection manager is on site during operating times. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3-comp sink was 10ppm chlorine. No active dish washing occurring during inspection. Employee stated she just had it set up for when it was needed. CDI: Chlorine added to increase concentration to 50ppm. 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 prep top cooler holding food items at 41F-50F. Observed prep cooler was iced up on inside. CDI: Almond milk and coconut milk in cooler from yesterday were voluntarily discarded. When PIC arrived, she voluntarily discarded all items that had been in the prep top. Facility will work out of the back reach in for chia puddings until the cooler is repaired and maintaining 41F and below. VERIFICATION REQUIRED to ensure prep cooler is functioning properly. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed towel in sanitizer bucket with 0ppm chlorine in back kitchen. CDI: Bucket refilled with properly concentrated sanitizer bucket.

4-501.11 Maintain equipment in good repair. Observed minor scratches on interior of lid at prep top cooler making area no longer smooth and easily cleanable.

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 in use squeeze bottles and spice shaker without labels.

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 large spoon with handle touching granola. CDI: Spoon was repositioned.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation observed pic not food safety certified CDI coached

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed no test strips for qac sanitizer.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) pan of cut strawberries stored beneath unwashed strawberries in RIC. CDI - EHS moved strawberries to separate, available shelving in RIC to prevent potential contamination. EHS discussed proper storage order with PIC and provided RIC storage chart. For more information on food storage order please visit: http://meck.co/FoodSafety

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 one (1) pan of spirulina chia pudding (almond milk) held for greater than 7 (05-17-2023) days, based on date marking in RIC. CDI - PIC voluntarily disposed of expired food item. No other date marking or disposition violations were observed at time of 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee engaged in food prep (cutting washed banana, placing of food in bowls for immediate service, etc.) with a watch on. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two (2) food employees, including PIC, engaged in food prep (placing of food in bowl for immediate service) without effective hair restraints or covers.

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 (2) boxes of single service articles (styrofoam cups, lids) stored on the floor of the kitchen area. CDI - Items were elevated to top of the RIC to prevent potential contamination.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in gender neutral restroom.

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 not in compliance yet. Has 210 days from permit date to obtain

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 not in compliance yet CDI handout given

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed food employee wash hands and immediately recontaminate on handles. CDI coached and hands rewashed

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed patron beverage discarded into hand sink. CDI coached discard or dump in wash compartment

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY observed sanitizer in utensil washing sink at 150 ppm. CDI remade above 200

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket with wiping cloth on floor. Removed