TROPICAL SMOOTHIE CAFE

2-101.11 (A) PIC shall be present during all hours of operation. -PF EHS observed no PIC on duty during inspection. CDI - PIC arrived near end of inspection. (0)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on duty during inspection. PIC had to leave prior to inspection to obtain more labels. CDI - CFPM arrived prior to end of inspection. (0) 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 EHS observed no hand towels available by front hand sink. Food employee stated that dispenser is in disrepair. CDI - Food employee provided paper towels for hand sink. (1)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed pre-cooked chicken, pesto sauce, chipotle sauce, and ranch in make unit above 41F. Food employee stated temperatures are checked daily but were not checked today. EHS observed sauces stored in bottles placed in a container stored in top portion of make unit. EHS observed bottles filled full and above fill line. EHS advised to place less in the bottles to ensure cold holding can be achieved. EHS also advised to place bottles in reach in unit to facilitate more air flow. Food employee stated cooked chicken was stored in make unit from being prepared the previous day. CDI - PIC voluntarily discarded items. REPEAT. (3) 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. EHS observed food employees preparing food without proper hair restraint. CDI - Food employees donned appropriate hair restraints prior to end of inspection. (0)

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. EHS observed two utensils in separate containers with handles in direct contact with non-TCS food. EHS provided education. CDI - Food employee removed utensils from containers. (0)

5-501.17 Provide a covered waste bin in female restrooms. EHS observed no covered water bin in uni-sex restroom. This is the only restroom available to employees/customers. Please provide. REPEAT. (0.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sweet potatoes and shredded kale/apple mix portioned into containers and stored in make unit. These containers were stacked above the fill line. EHS observed two containers of each item near the top above 41F. Food employee stated these items are stored in WIC over night and brought to the make line in the morning around 7 am. CDI - Food employee voluntarily discarded items. (1.5) 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed numerous containers of food without labels identifying items as to what it is. Items included coconut pieces, tortillas, and other various dry items on make line. (0)

5-501.17 Provide a covered waste bin in female restrooms. Facility has one uni-sex restroom for customers and employees. EHS observed no covered receptacle. Since restroom is uni-sex please provide a covered waste receptacle. (0)