SMOOTHIE KING #2000

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Almond Milk stored in pump bottle at Make Table above 41F. *CDI - PIC voluntarily discarded item. EHS recommends utilizing TPHC for Almond Milk moving forward due to possible Cold Hold issue with Pump Bottle holders of Make Table. EHS provided copy of written TPHC procedures which PIC filled out and filed onsite for todays TPHC use and for is establishment chooses to continue this process moving forward. 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 .

3-501.18 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 - Almond Milk stored in Pump Bottle at Make Table date marked 8/22-9/6 placing item label outside of 7 Day date marking parameters. *CDI - PIC voluntarily discarded item. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - Employee engaged in food prep cutting fruit without the use of a proper hair restraint.

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 - Ice Scoop stored on top of ice machine. *CDI - PIC stored item in clean container.

*REPEAT* 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 - Baseboard of Mop Sink in need of repair or replacement. *Observed - Baseboard, FRP Wall and Floor Tiles left of 3 compartment sink in need of repair or replacement.

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 Food bin stored on top shelf of Standing 2 Door RIC above food for customers. Place Employee food items on bottom shelf to ensure no possible contamination.

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

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 - Red Sanitizer Buckets stored above restaurant food items on dry storage rack. *CDI - PIC moved bucket to lower shelf.

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 - Baseboard at mop sink in need of repair or replacement.

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

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC on-site not certified. CDI by instruction. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety. Repeat.

5-202.12 Provide at least 100F water at handsinks. Observed hot water at front handwashing sink not reach 100 degrees F.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC on-site not certified. CDI by instruction. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with hands after washing and before handling clean single-service articles. CDI, employee rehashed hands.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler not wearing hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket testing below 150ppm quart.

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 on ground.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed outdoor cardboard dumpster with lid not on. Observed some trash on ground around outdoor dumpster.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed anybody with Servsafe Certification.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand wash sink near ice machine. CDI-PIC added paper towels to dispenser.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stored clean four metal scoops with powder and food debris located on drying rack . Observed several scoops near smoothie station stored clean soiled with food debris. CDI-PIC moved all soiled items to be rewashed.

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 two container of food ingredients without label near prep sink area. CDI-PIC placed label on food containers

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf. Employee stated they had not been trained on the reportable illnesses and symptoms prior to starting work at this facility. CDI - EHS reviewed reportable illnesses and symptoms and reporting requirements with employee. Employee signed Employee Health Agreement form. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed blueberries and strawberries stored over washed blueberries. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed almond milk in pump bottle at 53 F. CDI - PIC voluntarily discarded almond milk. 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 .

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. -Pf. Observed employee wash hands and prepare to make smoothie while not wearing gloves with artificial fingernails. EHS intervened and reminded employee to wear gloves. CDI - employee donned gloves.

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed scoop stored on far side of scoop well, away from running spigot. CDI - Scoop had built up residue which was agitated and removed when the scoop was moved near the spigot. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoop and knife stored in water below 135 F. CDI - PIC emptied water.

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 measuring spoons stored on lid of container with visible debris below prep top. Observed utensils stored in plastic containers with debris on wire rack in the kitchen. CDI - utensils and containers were removed to be rewashed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No Certified Food Protection Manager was present during the inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout the facility.

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 the handle of scoops submerged in multiple powders and blends on the front serving line. CDI - The scoop handles were removed from the product.

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 drink stored with products for patrons and not in the designated area for employee storage. CDI - The smoothie was discarded.

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