FRESH MONKEE BALLANTYNE, THE

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during inspection. REPEAT -1-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.14 Post a handwash sign at each handsink. Observed no handwash signs at either of the handsinks in facility. Also observed 2 bottles of cleaner and 1 wiping cloth hanging on the rim of the handwash sink located in the front of house. CDI - PIC re-located bottles and wiping cloth off of sink and EHS provided hand wash signs to post at sinks. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed front of house 2 door reach in cooler cold holding milks and spinach above 41F. It was also observed that the internal hanging thermometer and EHS thermometer were reading above 41F. After PIC turned the unit temperature down and waiting about 30 minutes the cooler was observed at 40F. CDI - PIC turned down unit temperature and re-located affected items to cooler to rapidly chill. -0-

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed open pumpkin purée, prepared from the can, in a container that was opened yesterday 10/19 per PIC. Also observed jugs of various milks stated to have been held over night with no date marking to indicate open date. CDI - PIC verified open/prep dates and labeled products accordingly. Ensure all TCS foods and products are labeled if they are held more than 24 hours. -0-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer in facility. EHS will return to verify thermometer is available for use within 10 days. -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 2 large bins of white powders in back of house with no identifying labeling. CDI - PIC labeled bins accordingly. EHS did not increase points due to overall evaluation of identifying labeling procedures and PIC correcting during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler with no hair covering working with food. -0-

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 2 boxes of single use lids on floor of dry storage. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips in facility. EHS provided test strips for use while facility orders them. EHS will return to verify test strips are made available within 10 days. -0.5-

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 black build up on inside of ice machine. EHS did not observe any contamination of the ice in the machine. Also observed 2 door reach in freezer in back of house with food debris on the inside of the cooler and food buildup on the handles/external doors of cooler. Increase cleaning frequency. REPEAT -1-

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

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 2 large bin in back dry storage area without labels. Observed squeeze bottles in low boy without labels. Label all working containers.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 employees without hair restraints.

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 handles of all in use utensils in berries in freezer stored with handles touching food. Store all handles above the top of the food.

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 2 cases of single service items (cups and lids) stored directly on the floor. Store all items at least 6 inches off the floor.

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 black build up on inside of ice machine. EHS did not observe any contamination of the ice in the machine. Increase cleaning frequency.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. **REPEAT** -1- 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 an orange and a cucumber with visible growth present. CDI- Items were voluntarily discarded.

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 two containers of spinach with out date marks. CDI- PIC stated the items were opened yesterday and EHS allowed PIC to date mark items. **REPEAT** 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 .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed Monkee Balls packaged for customer self service and the label is missing the net weight off contents and the address of the facility. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. PIC states they are working on obtaining this. No point taken due to new permit. (-0) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milks and sliced spinach at sliding door coolers between 43F-46F. CDI- PIC rotates milks and spinach through back RIF for rapid cooling and lowers temperature at lowboys. EHS discusses utilizing TPHC for items in-and-out of coolers at high frequency going forward and attached procedures in comments. Temporary procedures provided today for use immediately. (-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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking system at facility. CDI- EHS advises PIC on what foods are TCS and require date marking. Milks opened and used in the same day do not require dates, but anything held more than 24 hours should be dated for a maximum of 7 days, including sliced water melon and spinach. PIC dates items during inspection. (-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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

10 DAY VERIFICATION. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no probe thermometer for use onsite. EHS will make a return visit to verify thermometer within 10 days. (-0.5)