SMOOTHIE KING #808

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed almond milk, oat milk and hard boiled eggs to be at temperatures of 51-57F in the 2 door RIC in the back kitchen area. PIC stated they had noticed the RIC to be not functioning properly when they arrived for work this morning. Ambient observed at 55F. RIC mainly contains non-TCS cut fruits and fruit juices used in smoothies. PIC stated he tried to contact the owner about the issue but didn’t get a hold of them yet. REPEAT. All opened almond milks, oat milks and hard boiled eggs voluntarily discarded. 3 day VR to observe repair on the unit. 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 multiple containers and shakers of spices and smoothie ingredients to not be labeled as to their contents.

4-501.11 Maintain equipment in good repair. - Observed the gaskets to the front counter 2 door lowboy to be torn at the corners. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Almond Milk and Oat Milk held in Cold Hold well in Make Table above 41F, see temp chart for details. *CDI - PIC voluntarily discarded items and replaced them with new product at 41F or below. PIC stated both items are normally gone within 3-4 hours at most on a slow day. EHS discussed possibility of using TPHC for Milk items on the make line. PIC will discuss TPHC further with higher ups. EHS provided written TPHC procedures in case establishment decides to utilize TPHC moving forward. 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 .

4-501.11 Maintain equipment in good repair. *Observed - Both gaskets on 2 Door Lowboy tearing at the corners.

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. Personal drink stored in reach in freezer on shelf above reach in. CDI - Moved.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Staff not wearing hair nets

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee turn off faucets with bare hands and not a clean barrier when handwash was completed. CDI-EHS spoke to food employee and provided education and hands were rewashed.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed right hand dumpster without a drain plug. Repeat.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed light pink buildup on ice shield of ice machine.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cleaned and stored cutting board with deep cuts.

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 food debris buildup on grate shelving inside RI fridge and powder residue buildup on dry storage shelving in the back of the facility. Repeat.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed trash dumpster without a drain plug.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer by rinse sink at 100ppm, CDI PIC changed sanitizer in bucket. 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 food containers on drying rack with food residue, CDI placed containers in sink to be rewashed. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in smoothie preparation area.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed 10+ powder containers uncovered below dusty vent.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with watch on.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoops with handles in powder.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed drying rack peeling.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed wash water at 106F.

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 wall behind prep unit covered in food residue.

5-501.17 Provide a covered waste bin in female restrooms. Observed restroom with no covered receptacle.

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. Employee drink stored in flip top freezer. CDI- Moved.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Cracked floor tiles by ice machine and 3 comp. Sink. REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Walls near two blenders dirty and in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety PIC does not have a CFPM ANSI certification. -1 points

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles in front of 3-comp sink and near drain by ice machine. -0 points

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety PIC does not have a CFPM ANSI certification. -1 points

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Facility has no procedures for cleaning vomit/diarrhea events. CDI - EHS educated PIC on requirements of the 2017 Food Code and provided educational poster. Written procedures were emailed. -0 points

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one at facility has passed an ANSI accredited test.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single-service cups stored on the floor near front counter. CDI- boxes were placed on a shelf.

4-501.11 Maintain equipment in good repair. Repair leaking faucet on 3-comp sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of refrigeration unit and freezer near front counter.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment. Clean splash from walls near front counter, 3-comp sink, and prep areas.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed both hand sinks not reaching 100 degrees F. 10 day verification required.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed lids for powders in large white bins cracked and in need of replacement. -0 points-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer cloths stored in bucket with no measurable concentration of QAC sanitizer. CDI bucket refilled.

4-501.11 Maintain equipment in good repair. Observed one gasket on reach in refrigerator in need of replacement. -0 points

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces (reach in units, gaskets, etc.) with debris build up. Ensure to increase cleaning frequency.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one dented can stored on dry storage shelf and not separated in a designated area. CDI PIC voluntarily discarded can. Repeat violation.

4-501.11 Maintain equipment in good repair. Observed split gasket in 2 door reach in. Ensure to repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions Observed employee jacket and purse stored on dry storage shelf. Ensure to designate an area for employee clothing.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Employee washed hands and did not turn faucet off with a barrier. Use paper towel barrier when touching faucets.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at back handsink. CDI- Provided.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf One dented can not in segregated area. CDI- Moved to segregated area.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Very minor pink build up on white part of interior of ice machine. Assure all pink build-up is cleaned.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Large water bottle unlabeled.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Floors are sticky. Clean floors.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. One personal drink stored on shelf above facility food.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observd a bottle of bleach with a concentration of >200ppm. CDI- Bottle emptied. Use test strips to properly make bleach sanitizer.

4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf No bleach test strips on site. VR.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Doors to dumspter were open. CDI- Door closed.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Brush stored in sink. Do not store anything in sink. CDI- Brush removed.

4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf Thin probe thermometer was not working. Provide a working thermometer. VR.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sabitizer in bucket recorded at 0ppm Quat. CDI- Sanitizer exchanged.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal drink stored on top shelf in reach in fridge. CDI- Drink moved to bottom.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC present at time of inspection was not a certified food protection manager. Facility has 210 days to obtain certificate because of change of permit. No points deducted.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in bucket with no reading. PIC stated she made the bucket this morning and showed EHS dispenser. EHS noticed dispenser was clogged and not dispensing sanitizer very well. CDI- EHS was able to maneuver hose enough to have sanitizer dispense at the proper concentration. Replace with a new hose that dispenses sanitizer properly. VR- Will return to assure sanitizer dispenser is properly working within 10 days.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stack of cups and sample cups with lids exposed and uncovered.