CLEAN JUICE SOUTHEND

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no CFPM on site at the time of the inspection. REPEAT. 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 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 the condiment bottles of pesto in the 2 door lowboy at the front counter area to not be dated marked at the time of the inspection. PIC stated they are from the opened container of pesto in the back RIC which is date marked for 7/28, making today day 15. CDI - Pesto 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed the employee on site not using an adequate hair covering at the time of the inspection while preparing food. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee lunchbox to be stored in the back kitchen RIC mixed in/above food for consumers.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed no signed employee health agreements on site at the time of the inspection. PIC stated that she cannot remember if she did or did not sign an employee health policy as she has been working here for almost 4 years now but they have received training on the foodborne illnesses and symptoms and was able to property answer exclusion policy questions. CDI - Written employee health agreement left at the time of the inspection and onsite employees signed. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of sliced tomatoes, fresh mozzarella, diced chicken, diced eggs, shredded cheddar cheese, and feta cheese to be at temperatures of 44-50F in the opentop refrigerator. Ambient of the unit measured 39F and all items in the lowboy portion were observed below 41F. PIC stated the facilities AC is currently broken and the ambient air is warmer than usual and not all items had lids on at the time of the inspection. All items were placed into the opentop within the hour as per the PIC. CDI - All items moved to the RIC to rapidly cool down. EHS held conversations with the PIC about keeping all items in the lowboy portion until the AC is repaired as the unit is fully functional. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed the employee on site not using an adequate hair covering at the time of the inspection while preparing food. REPEAT.

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 handles of the scoops in use for the frozen fruit to be stored in direct contact with the fruit in the freezer drawers. CDI - Scoop handles removed from product and arranged so handle is not touching the frozen fruit.

4-501.11 Maintain equipment in good repair. - Observed the lid to the ice machine to easily fall off when trying to lift it to get ice. REPEAT.

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

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. - Observed the same blender in use throughout the inspection with only rinsing being done between uses. When the PIC was questioned about cleaning frequency of the blender pitchers and juicer parts, she stated that they only take the blenders and juicer parts back once per day at the end of the day to be fully W/R/S. EHS emphasized the importance of needing to clean the blenders and juicer parts after every 4 hours of continuous use. REPEAT. CDI - In use blender and juicer parts taken back to be W/R/S and replaced with clean blender. 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 .

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 a bag of “Terrasoul Camu Camu Powder” on the shelf and at the front counter area. This substance is a not an FDA approved food additive or GRAS by the FDA. All sales of it must cease unless proper documentation is provided to the Mecklenburg County Health Department proving it is FDA approved. CDI - PIC on site removed the bag from dry storage and has agreed to not sell it going forward.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . - Observed the only thermometer on site at the time of the inspection to not be properly functioning. Display was unable to turn on and show temperature readings. 10 day VR to observe compliance.

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 the majority of shakers, plastic containers, and squirt bottles at the front counter to not be labeled as to their contents.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed the employee on site not using an adequate hair covering at the time of the inspection.

4-501.11 Maintain equipment in good repair. - Observed the lid to the ice machine to easily fall off when trying to lift it to get ice. REPEAT.

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 the interior base of the front counter lowboy refrigerator and the interior base of the freezer drawers to have an accumulation of food debris built up.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT 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 Sanitizer measured 0 ppm chlorine in 3-compartment sink. Chlorine sanitizer must be 50-200 ppm. Establishment needs to repair chemical dispenser because it is coming out at 0 ppm. CDI - Chlorine poured from container into sink until solution was 100 ppm. // 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Juicer and blender pitchers had been in use since 8AM and had not yet been washed, rinsed and sanitized. Food-contact equipment that is in use throughout the day and contacts TCS foods must be washed, rinsed and sanitized at least every 4 hours. CDI - PIC took blender pitchers and juicer components to 3-compartment sink to be washed. 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 .

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 Pan of chicken in cooler had prep date as 12-22. PIC stated that this was the date they received it. PIC stated it was thawed and opened 4 days ago. CDI - Prep date changed to Friday’s date. 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Cabinets underneath ice bin are damaged and need to be repaired/replaced. Reattach ice machine lid. REPEAT

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Hand washing sink needs to be resealed to wall. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present during inspection with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. Points will be begin to be deducted for this violation 210 days after permit issue date. 0 pts. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Employee observed opening water bottle and touching mouth part and did not wash hands before donning gloves. Employees must wash hands after drinking from a beverage that does not contain and straw and lid. CDI - Employee educated and they washed their hands.

6-501.111 Keep the premises free of insects, rodents, and other pests. Large amount of fruit flies in establishment. Keep food covered to prevent potential contamination from fruit flies. Contact pest control, maintain kitchen clean, and keep doors closed to prevent fruit flies.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employees wearing jewelry on their hands and wrists while preparing food. // 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees need to wear a hair restraint, such as a hat or hair net. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer bucket measured 0 ppm chlorine. Sanitizer buckets must be at appropriate concentration (50-200 ppm for chlorine).

3-302.15 Wash fruits and vegetables prior to use. Avocados in front area still had stickers on their husks. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

4-501.11 Maintain equipment in good repair. Reattach ice machine lid. Replace broken handles on upright freezer. Juicer cord is damaged and held together by tape. Rusted shelf above 3-compartment sink. Upright freezer is dripping ice. Cabinets are damaged in front area and need to be repaired/replaced so they are smooth and easily cleanable. Repair or replace all listed equipment. 0 pts.

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. Clean bottoms of upright cooler and upright freezer. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Make all floors in kitchen area smooth and easily cleanable. Reattach/reseal hand washing sink in back to wall. 0 pts.