CLEAN JUICE

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: www.mecknc.gov/foodsafety Observed facility operating without a Certified Food Protection Manager on-site. A CFPM shall be on-site during all hours of operations. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all items in the prep unit at temperatures above 41F. PIC voluntarily discarded. Unit is unable to hold temp. Will be back to check on the unit 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 watermelon in the RI with expired date. CDI. PIC 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 .

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

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area.

4-501.11 Maintain equipment in good repair. Observed prep top unable to hold temperatures.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks at prep sink upfront when the water is running. Repeat.

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 cleaning needed on vents.

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: www.mecknc.gov/foodsafety Observed facility operating without a Certified Food Protection Manager on-site. A CFPM shall be on-site during all hours of operations. REPEAT.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED an incomplete employee health policy in the facility during inspection. CDI. PIC was provided a newer version and education provided on the changes. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored in sanitizer at 500ppm chlorine. CDI. Solution was diluted to right concentration. Repeat

5-205.15 Maintain a plumbing system in good repair. Observed water leaks at prep sink. Repeat.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees drink stored in same place as customer food. CDI. PIC removed.

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: www.mecknc.gov/foodsafety Observed facility operating without a Certified Food Protection Manager on-site. A CFPM shall be on-site during all hours of operations. REPEAT.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED an incomplete employee health policy in the facility during inspection. CDI. PIC was provided a newer version and education provided on the changes. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 cream in the RI without dates. CDI. PIC date marked and indicated that it was opened within 7 days. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food while wearing bracelets. Remove jewelry from hands and arms while handling food.

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 scoops being held in containers of grilled chicken in prep top cooler in which handles for scoops were resting in food. CDI: PIC re-positioned scoops so that handles were above food. Repeat. ****improvement from last time

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area.

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 build up in non food contact parts of cleaned dishes.

5-205.15 Maintain a plumbing system in good repair. Observed cold water unable to flow at 3 comp sink.

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: www.mecknc.gov/foodsafety Observed facility operating without a Certified Food Protection Manager on-site. A CFPM shall be on-site during all hours of operations. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of sliced tomatoes being held in prep top cooler at 46F. CDI: PIC voluntarily discarded tomatoes.

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 bottles of peanut butter, almond butter and honey being held on prep counter unlabeled. CDI: PIC labeled bottles.

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 scoops being held in containers of chopped hard boiled eggs and shredded cheese in prep top cooler in which handles for scoops were resting in food. CDI: PIC re-positioned scoops so that handles were above food.

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 two stacks of single use to go containers being stored on top of cooler outside of their original packaging right side up. CDI: PIC inverted containers to protect against contamination.

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: www.mecknc.gov/foodsafety No Certified Food Protection Manager was onsite during inspection. Facility is still within 180 day transitional period. No points taken.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed two oranges covered in organic growth being stored in their original box amongst clean, safe oranges. CDI: PIC discarded oranges covered in organic growth.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed one metal container with sticker residue on outside surface with clean metal container stacked on top in which food contact surface was contacting sticker residue. CDI: PIC returned item to be W/R/S.

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 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 . Observed a container of feta cheese date marked 8/26 in prep top cooler, 3 days past its expiration. CDI: Employee stated she added feta cheese this morning from new package and forgot to change the date mark. Employee corrected date mark.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food while wearing bracelets. Remove jewelry from hands and arms while handling food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths being stored on prep counter while not in use. CDI: PIC placed wiping cloths in bucket of sanitizer.

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 utensils being stored in containers of frozen blueberries, bananas, pineapples and containers of powdered camu camu, whey and hemp in which all utensil handles were resting in food. Position utensils so that handles are above food.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on prep reach in cooler at front counter and stand up RIC in back prep room. Replace gaskets. 4-501.11 Maintain equipment in good repair. Observed a silicone spatula with deep cracks and chips being stored on clean storage shelf. Replace spatula.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Test strips were not available for testing quat sanitizer at 3 compartment sink and sanitizer used for prep counters. VERIFICATION REQUIRED within 10 days to ensure test strips are obtained.

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 build up on inside surfaces of prep freezer drawers at front counter. Clean as needed.