CLEAN JUICE MYERS PARK

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed tomatoes stored above ready to eat foods in the RIC. CDI- Storage order was corrected. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mozzarella, feta, spinach (x2) , kale (x2), boiled eggs, sliced tomatoes, pre cooked chicken, shredded cheese (x2) and coconut cream holding above 41F in front line make unit. See temperature chart. Ambient air temperature of the unit is 45F. Observed green juice, orange, and sweet green juice (see temperature chart) holding in customer self service unit above 41F. CDI- PIC voluntarily discarded all food items, except feta which was prepped less than 2 hours prior so EHS allowed PIC to cool product. EHS allowed PIC to cool some of the juices as they just placed them in the unit at 2:30. Juices placed in unit prior to 2:30 were voluntarily discarded (Orange x3, Sweet green x4, green x1, kiwi x4, white x1, cacao x2). EHS is allowing facility to utilize emergency TPHC for the make line. EHS advised PIC to keep juices in RIC. See comments. **REPEAT** -1.5- 3 DAY VR REQUIRED. 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 .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed that facilities only make unit is not able to maintain temperatures of 41F or below. The unit had an ambient temperature of 45F and all TCS foods had temperatures between 46-52F. Facility is unable to operate without the use of this unit as it is the only make table. 10 DAY VR REQUIRED. See comments -0.5-

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 4 squeeze bottles with no labels. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees with no protective head covering. **REPEAT** -1-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few dishes stacked wet in clean dish storage area. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed smoked salmon in the front prep unit holding above 41F. CDI- PIC voluntarily discarded the item. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility holding coconut and almond milk on TPHC without prior written approval. CDI- EHS provided facility with procedure documents and assisted in completing them. EHS advised PIC that TPOHC producers form shall be kept onsite. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees with no protective head covering. CDI- Food employee donned a hair net. **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 scoop handles stored in blueberries, bananas, pineapples, mangos and granola. **REPEAT**

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result./2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed food employee eating in prep area. Observed employee drink on prep table with twist cap and no straw. -CDI- EHS educated food employee on designated areas and proper drinking and employee relocated items. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 feta cheese in RIC with no date mark. Observed turkey date marked 2/19 (discard 2/25). -CDI- PIC voluntarily discarded items. -1.5 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 3 squeeze bottles with no labels and one large container with no label. -CDI- PIC properly labeled items. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees with no protective head covering. -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. Observed scoop handles stored in blueberries, bananas, pineapples, mangos and granola. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -CDI- PIC unstacked items and moved them to drying shelf to be air dried. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink, employee food and employee phone stored on prep table. -CDI- EHS educated PIC on proper storage of personal items and PIC relocated items. -0.5-