CLEAN JUICE - BIRKDALE

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no available PIC with food protection manager certification. PIC demonstrated knowledge by answering questions during and after inspection, as well as by having no priority violations. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handwashing station in restroom without paper towels in dispenser. CDI - PIC provided paper towels from available supply prior to end of inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed presence of approximately seven (7) fruit flies throughout kitchen area, namely at mopsink. Facility is utilizing cups of vinegar as means of insect control, in conjunction with scheduled pest control (ECOLAB) Observed no contamination of exposed food or clean equipment via insect at time of inspection.

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 resting on non-tcs frozen food items in front cold drawer freezer.

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 one (1) unopened box of single service articles (cups) stored at floor next to dry shelving. Elevate as needed.

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

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sliced boiled eggs and precooked smoked salmon not have a change in temp after being removed to cool for 55 minutes. CDI- see item #33, items were removed to rapidly cool in standing RIF. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed diced chicken, sliced boiled eggs, smoked salmon, and ricotta temping above 41F in cold drawers on frontline. CDI- PIC removed items to cool due to being within parameters. PIC found that the unit was not fully closing due to lid that had fallen, obstructing drawer closing path. 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 .

3-501.15 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 sliced boiled eggs and precooked smoked salmon fail to change temp while cooling through parameters. CDI- see item #20, PIC removed items to complete cooling in standing RIF, after EHS discussed effective cooling methods with PIC. 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 .

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 gaskets on frontline cold holding units with food debris and residue accumulation. PIC stated areas are cleaned once a week on Thursday nights. Increase cleaning frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees personal phones being stored on prep table while food was actively being prepped. Designate an area for storage of personal possessions to prevent potential for contamination of food prepped in facility. CDI- PIC had employees remove phone from area.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/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 hummus with a discard date mark of 1/30 in refrigerated drawer. Observed open bag of cooked chicken with a open date of 1/27. CDI - Items were discarded. Establishment uses a 24 hour hold on TCS foods. Date marking procedures were discussed with PIC. PIC has been advised to regularly inspect date marking of TCS foods. -1.5 points- 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 labels faded on ingredient bins. Relabel containers with name of ingredient. -0 points-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth stored on side of sanitizer bucket. CDI - Wiping cloth was completely submerged in sanitizer. -0 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. PIC has 180 days from issuance of permit to obtain CFPM certification. -0 points- 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 employee fill water cup for customer at handwashing sink. CDI - Employee was corrected through instruction. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies and fruit flies in food prep areas. Control insect to prevent infestation. -1 point-