SMOOTHIE KING #1296

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed no paper towel towels at hand sink. CDI - PIC added paper, towel towels.

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 oat milk with a 16 day date marking system. PIC showed EHS a date marking chart indicating 16 days on sheet. CDI - PIC voluntarily discarded 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all food employees with out head coverings throughout inspection. Observed food, employees hair get into brown sugar. CDI - PIC voluntarily discarded contaminated sugar

4-501.11 Maintain equipment in good repair. Observed heavy ice buildup and icicles in reach in freezer. Repair

5-501.17 Provide a covered waste bin in female restrooms. observed broken trashcanlid in women’s restroom.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal items throughout facility on shelving, storage containers, and in units. CDI - PIC moved personal items to prevent contamination.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at 3-compartment sink- 50ppm. CDI: Sanitizer primed and sink filled with new sanitizer- 150ppm.

4-501.11 Maintain equipment in good repair. Observed torn gasket on 2-door reach-in cooler.

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 buildup on make table, reach-in coolers, and reach-in freezers on inside and outside of units. REPEAT VIOLATION.

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 a few cracked/missing floor tiles throughout facility.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection..REPEAT For more information on becoming a certified food protection manager please visit: 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 without hair restraints..REPEAT

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 bottom of RIF and doors of RIF and RIC in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed hand sinks behind front counter unable to turn off( the water can be turned down but not off, EHS didn’t see flood hazard due to sink draining well). PIC states tech was called out. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep table next to cut fruit.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed both hand sink with cloths and steel scrubbers. CDI..Items were removed.

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

5-205.15 Maintain a plumbing system in good repair. Observed hand wash sink leaking. REPEAT per PIC plumber has been called out.

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. Observed PIC on duty during the inspection was not a CFPM. Repeat

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf OBSERVED employees were unaware of V&D plan or clean up kit. EHS left plan at facility For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee cleaning, touching trash can and started making smoothies, without a hand wash. CDI.. EHS educated employee on when to wash hands

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a large amount of food residue in hand wash sink. CDI.. PIC cleaned sink

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed almond milk and oat milk above 41F. See temp chart. CDI PIC moved items to Tall RIC. 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 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 squeeze bottles without labels.

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

5-205.15 Maintain a plumbing system in good repair. Observed leak at spout of 3 comp sink

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. Observed PIC on duty during the inspection was not a CFPM. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurt in RIC with temperatures above 41F and almond milk being held in prep station with temperatures above 41F. PIC stated that yogurt is constantly pulled in and out of refrigeration for service and almold milk had been in prep station all day. CDI: Almond milk voluntarily discarded and yogurt moved to RIC to quickly cool. EHS observed yogurt temperature change by end of inspection. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 employee manually washing utensils in wash compartment of 3-comp sink. Water temperature was 82F. CDI: PIC emptied sink and refilled with water temperature at 115F.

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. Observed PIC on duty during the inspection was not a CFPM. REPEAT.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in the back corners of the ice bin. Needs cleaning.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of bananas and bag of powdered milk stored on the floor in the back room.

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. Observed PIC on duty during the inspection was not a CFPM. REPEAT.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in handsink in back room and handsink blocked by step stool. CDI - Ice was removed and step stool was moved. REPEAT.

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 debris around edges of ice machine.

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. Observed PIC on duty during the inspection was not a CFPM.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility missing updated 2017 Food Code information for the Employee Health Policy. CDI - EHS discussed updates to the policy with PIC and provided the PIC with updated information.

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. Observed facility does not have a vomiting and diarrheal cleaning procedure. CDI - EHS discussed requirements with PIC and provided a link to the state made plan.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsinks blocked by a large ice bucket on a crate and a small trash bin. CDI - Trash bin was moved.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up around edges of ice bin. Needs cleaning.

4-501.11 Maintain equipment in good repair. Observed table behind register was damaged and tilting. The bottom edge was torn and needs fixing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils stored as clean with food debris on them. CDI- Utensils were moved to be cleaned.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employees decontaminating their hands by turning the faucet handles off with bare hands. Observed employee report for work and wash hands only for a few seconds. CDI: training/education provided; directed employees to stop and properly wash hands. Hands washed properly.

General Comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed back handsink blocked by boxes of bananas. CDI: boxes of bananas moved to another location.

Repeat: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with long hair not wearing proper hair restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer in red buckets at 50ppm. CDI: bucket changed out to proper concentration.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC not food safe certified.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Present worker was not knowledgeable of many specific symptoms and illnesses from the required health policy. Reviewed health policy with worker, worker showed understanding of health policy.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed present PIC not wearing a hat or hair restraint and not wearing a beard guard while making drinks.

4-501.11 Maintain equipment in good repair. Observed can opener with rusty blade, needing replacing ASAP.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC not food safe certified.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Present PIC had limited knowledge of employee health policy. CDI- Emailed food code health policy to Mgr. to review with employees.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on prep table. CDI- Drinks removed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket stored on top of customer napkins in storage cabinet. Jacket moved to personal storage area.

3-302.15 Wash fruits and vegetables prior to use. Facility not washing bananas before peeling and using.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed personal drinks stored on the top shelf of the reach in cooler and a personal drink stored on top of a container of cane sugar. CDI - drinks were removed.

Repeat violation 3-304.14 Wiping Cloths, Use Limitation - C - Observed a QUAT sanitizer bucket less than 50 ppm. CDI - bucket was refilled to 200 ppm.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the right door of the reach in cooler. Replace gasket.

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

3-304.14 Wiping Cloths, Use Limitation - C - Observed a QUAT sanitizer bucket at 50 ppm. CDI - new sanitizer was provided at 200 ppm.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed a box of cups stored on the floor.

7-201.11 Store toxic materials to avoid contamination. -P - Observed spray bottle of windex stored above powders for drinks. CDI - windex was moved to the chemical storage.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed a pump bottle of water not labeled. CDI - bottle was labeled.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC is not a certified food protection manager.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees preparing food with bracelets on wrists. CDI- Instruction provided to employees by PIC.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed brillo pad in handsink. No storage of items in handsinl CDI- Item was removed.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no handsink at back handsink. Provide.