TROPICAL SMOOTHIE CAFE #NC085

4-501.11 Maintain equipment in good repair. Observed chipping paint on the wire racks in the WIC. EHS noticed that some of the chipped paint had fallen on to the lids of some of the food items. The contents in the container were not affected. -CDI- Resurface the racks. (0.5 pts)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 boxes of food on the floor of the WIF upon arrival. -CDI- Employee relocated the boxes of food without correction from EHS. (1 pt)

3-501.14 Cooling (P) Observed sliced tomatoes cooling in the WIC at a rate of 0.067 after 1 hour. Sliced tomatoes are not cooling at the appropriate rate of 0.12. -CDI- PIC placed the Sliced tomatoes in an ice bath to be quickly cooled. EHS stated that if the tomatoes do not reach 41F within the necessary 4 hour cooling parameter they are to be discarded. (1.5 pts)

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 tomatoes cooling in a deep plastic container with the lid on not allowing cold air to cool the tomatoes correctly. -CDI- PIC placed the sliced tomatoes in an ice bath with the lid off to help speed up the cooling process. (0.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed 2 buckets of acai stored directly on the floor of the WIF. - Observed cases of bananas stored directly on the floor in the small hallway leading towards dry storage. CDI - PIC moved acai to racks.

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 the floors in the WIC, specifically beneath the wire storage racks, to be covered in an accumulation of food debris.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed bag of unwashed peppers stored directly on top of bag of washed and prepped carrots in WIC. PIC moved peppers to bottom shelf in WIC For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 prepped tomatoes in prep top unit that were at 44F and prepped 3 hours prior to arriving for inspection, all other temperatures in unit were 41F or below and were prepped and placed into prep top. CDI-PIC moved tomatoes into WIC in a larger container to spread out tomatoes to rapidly cool. EHS spoke with PIC about prepped tomatoes prior to any other items and have sliced tomatoes cool uncovered in WIC prior to opening. 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 .

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed lime juice squeezer with small chips in the middle portion of juicer. CDI-PIC discarded juicer and stated that facility will order a new one.