JUICE BOX

3-202.12/3-302.14 Food may not contain unapproved food additives or additives exceeding levels generally recognized as safe (GRAS) as specified in 21 CFR 181-186. -P Observed mason jar labeled "Charcoal" and original bag of activated charcoal. unapproved Ingredients are used in smoothie drinks and herbal shots for customers. CDI - PIC voluntarily discarded mason jar and bag labeled activated charcoal.

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 mason jar without any form of identification and secondary squeeze bottle in low boy cooler. CDI - PIC labeled mason jar see moss and squeeze bottles mucus booster(contains lemon, ginger, and turmeric.)

6-303.11 Provide required lighting intensity. Observer lighting near 3-comp-sink area below 20, light meter registered only 7-9 foot candles. 6-303.11 Provide required lighting intensity. Observed food prep areas below 50 foot candles light meter register at 20-23 foot candles. PIC will obtain more lighting for areas.

6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign in employee restroom. CDI - EHS gave out hand washing sign.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed active dish washing at 3-comp-sink with quaternary sanitizer below 50PPM. CDI - PIC added more Steramine tablets to raise PPM approximately 200PPM-300PPM. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed already wash, rinsed, and sanitized several pieces of equipment with food debris and build up stored on sanitizing drainboard of 3-comp-sink. CDI -PIC moved all pieces of equipment back to wash compartment for further cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed no thermometer in establishment. CDI - PIC was able to find thermometer. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a couple of employees with bracelets on while cleaning and preparing juices. CDI - Employees removed bracelets.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a few in-use wet wiping cloths being stored on counter tops. CDI - PIC placed wet wiping cloths inside sanitizer solution bucket.

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocado with sticker still attached. CDI - PIC rewashed avocado and sticker was removed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for quaternary sanitizer. CDI - EHS provided PIC with test strips.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin for employee restroom.