CLEAN JUICE STEELE CREEK

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty during inspection. (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one scoop heavily soiled with food residue. -CDI- Scoop was placed in the 3 comp sink to be W/R/S. Due to severity, points not taken. (0 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle filled with bleach without a label. -CDI- PIC immediately labeled the bottle. Points not taken. (0 pts)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in a solution at 0ppm. -CDI- Solution was replaced with new sanitizer at 100ppm. (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed torn gaskets on almost all pieces of equipment on the prep line. Repair damaged gaskets. REPEAT*** (0.5 pt)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty during inspection. REPEAT*** (1 pt) 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 cutting boards and knife being sanitized in a chlorine solution at 0ppm. The solution was swapped out with new solution and was still unable to reach a minimum of 50ppm. -CDI- Solution was able to be poured into the sink basin and create an appropriately concentrated solution. (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

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on the flip top low boy and the freezer drawers. The gaskets to not appear to be affecting the integrity of the unit and the contents inside. Repair damaged gaskets. (0 pts)

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

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 bottles with oils and condiments that were not labeled. -CDI- PIC labeled the products. REPEAT*** (1 pt)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no one on site who possessed a valid certified food protection manager certificate. PIC on site stated that she believed only the owners possess one but no proof was provided and owners not on site. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P - Observed an employee go directly from washing dishes to taking a patrons order then donning gloves to prepare the order. CDI - EHS intervened and provided education on proper handwashing procedures. PIC changed gloves and washed hands.

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 2 opened containers of basil pesto in the RIC with the date 2/25/25. Unopened containers of basil pesto also beared the same date. PIC stated she believed the dates were when they received the item from another store and that they usually just go by the “best by” dates. CDI - EHS provided education on proper date marking and that the item must be labeled when the seal is broken and used within 7 days. Opened basil pesto containers voluntarily discarded. 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 .

3-202.12 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 the facility using “Terrasoul Peru Maca Powder” and “Camu Camu Powder” which is not an approved food additive or considered GRAS from the FDA. EHS to discuss with supervisors and 3 day VR to follow up.

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 an insert container of shredded cheddar cheese cooling at a rate of 0 degrees/hour in the RIC. Observed at 45F and then still at 45F an hour later. PIC stated the item was prepared at approx. 7:30am. CDI - Moved to RIF for rapid cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 clear squirt bottles and working container of various condiments/toppings/syrups at the front counter area that were not labeled as to their contents. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the wiping cloth bucket concentration at 0ppm. CDI - PIC changed solution and retested at 100ppm.

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 the scoop handle for the RTE granola topping container to be touching the food inside. CDI - Scoop removed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager upon arrival for inspection. One food employee stated they have a CFPM from a previous job, but could not provide any pictures of certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed facility without written procedures for cleaning vomit and diarrhea. CDI-EHS provided MCPH v & d policy. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can blocking handwash sink by prep sink. CDI-PIC moved trash can.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one bottle of multi-purpose cleaner without a label. CDI-PIC added label.

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 different protein powders in a new working container without labels. PIC stated that facility is in the process of receiving their label maker and that its currently being used at another location.

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 used for hemp protein and whey that were contacting food.

4-501.11 Maintain equipment in good repair. Observed minor tears in gaskets of 2 door lowboy unit across from prep unit.

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 small holes in wall by back door thermostat.