PULP JUICE AND SMOOTHIE BAR

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM personnel present at time of inspection. PIC is currently in the class to obtain certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed whole tomato with grey growth around stem. CDI - PIC voluntarily discarded tomato.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed food employee fail to wash hands before working with clean equipment used to handle foods meant for Togo order. CDI- EHS discussed with PIC, PIC had employee stop task to wash hands properly before returning to task. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee fail to wash hands before donning gloves to prep food pans. CDI- PIC had food employee stop task, remove gloves, and properly wash hands before returning to task.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open package of precooked chicken in the upright cooler without date mark. CDI by date mark. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 ice scoop stored in standing water. Modify scoop holder so water drains out.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed bottom shelf of storage racks with single service items are < 6” from the floor.