SMOOTHIE KING #1570

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

4-501.11 Maintain equipment in good repair. *Observed - Small Water leak from 3 Door Standing RIC. PIC stated drip pan is damaged and they are waiting for repairs to be completed.

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 - 3 Door Standing RIF with debris build up.

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

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. *Observed - Sanitizer bucket stored on counter prep surface. *CDI - PIC placed sanitizer bucket onto lower shelf.

*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - Gasket to Make Table 2 Door Lowboy with small tear and Gasket to 2 Door Lowboy with small tear not severe. No points deducted.

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 - Sticker on small plastic container and heavy sticker residue on large plastic container stored clean. *CDI - Items were placed into 3 compartment sink to be washed rinsed and sanitized.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. *Observed - Employee drink stored on prep table. *CDI - PIC placed drink onto lower shelf.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Small amount of plastic containers stored on clean dish rack wet stacked.

4-501.11 Maintain equipment in good repair. *Observed - Gaskets torn on 2 door lowboy unit doors and make table lowboy unit door.

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 build up on the bottom of inside 3 door standing RIF.

5-103.12 Provide water under pressure to all fixtures.-Pf- *Observed - Low water pressure at main handsink.

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 - Corner guards missing for walls in back area exposing wood behind FRP. Replace.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with servsafe that expired 10/24. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food residue in both hand wash sinks in facility. CDI-PIC cleaned out hand wash sinks.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed 3 compartment sink testing at 0 ppm for quat sanitizer. PIC called for maintenance during inspection and will manual mix quat sanitizer at 150-400 ppm until dispensing system is repaired. VR within 3 days. 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 sticker residue remaining on the outside of plastic containers that were stored as clean. PIC stated that facility has been using new stickers. CDI-PIC moved containers to 3 compartment sink to be rewashed. REPEAT. 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 . 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P. Observed food handler wash and rinse container and place on overhead drying rack without a sanitizing step. CDI-EHS provided education and container was rewashed, rinsed, and sanitized. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed two containers of oat milk with illegible date marks. CDI-PIC discarded oat milk. 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 .

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with moderate amount of dark build up on the inside section of the door. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple containers with sticker residue remaining on plastic containers and multiple containers with dark build up stored with cleaned containers. PIC stated containers with dark staining on the inside of the plastic containers are not currently used by the facility. CDI- PIC moved containers to be rewashed. Repeat, but points not escalated due to improvement with containers and sticker residue. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of plastic containers wet stacked.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards with deep cuts. 4-501.11 Maintain equipment in good repair. Observed one gasket slightly torn on the top section of the left door of the refrigerated lowboy near the door to the back of the kitchen. Repeat, but points not escalated due to one small tear and unaffecting equipment temperature.

5-205.15 Maintain a plumbing system in good repair. Observed drain used for ice chest by front counter that was had some standing water and not effectively draining water from ice chest, but not overflowing.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed a shared dumpster constructed to have no lids used for storing trash that was a replacement for the previous dumpster that was not in good repair. PIC stated that new waste management company replaced dumpsters during the past weekend and has been in contact with the landlord about replacing with dumpsters with lids. 5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed two garbage cans used to store cardboard for multiple businesses in this section of Whitehall, leading to cardboard boxes being stored on the ground and in the enclosure.

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 missing tile of baseboard underneath ice chest by the front counter. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue on the outside of the majority stacked plastic containers stored as clean. CDI-PIC moved container to 3 comp sink to be washed. PIC stated that establishment switched to new stickers due to the old sticker residue remaining on the containers after washing. 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 .

4-501.11 Maintain equipment in good repair. Observed minor tears on gaskets on bottom left door and top right corner of doors on RI fridge near the 3 comp sink.

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 moderate residue buildup on grates of clean equipment storage shelving.

5-501.111 Keep storage areas and bins for waste in good repair. Observed cardboard dumpster with a hole on the left door side and rusting on the bottom right corner and missing left topside lid of smaller dumpster.

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 missing baseboard tile near ice chest towards the front counter. PIC stated a work order had been placed to fix missing tile prior to inspection. 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. Observed dust and dirt debris on ceiling tiles and top right corner of back wall near dry storage.

Repeat: 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed 2 employees wash hands and turn faucet off with clean hands. CDI PIC educated employees and they rewashed hands. Improvement noted on length of time employees washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towels missing from dispenser in women's restroom. CDI: paper towels were provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed sticker residue and some debris remaining on plastic food containers stored as clean. CDI: plastic containers removed from shelf and stored at warewashing sink to be cleaned.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed no date mark on almond milk and oat milk in reach-in cooler out front. PIC stated that milk was opened yesterday. CDI: proper date placed.

Repeat: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees making drinks with no head coverings.

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 on scoops for powders submerged in product.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed test strips expired and not accurately testing sanitizer. CDI: replaced with new strips that were in date. 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 washing dishes in 96F water. CDI: hot water added to 110F.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed 2 employees wash hands for about 2-5 seconds and turn faucet off with clean hands. CDI PIC educated employees and they rewashed hands.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.Observed employee making drinks with a braclet and watch on. REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all e employees making drinks with no head coverings.

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 no certified food protection manager on site at time of inspection.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverage stored on top shelf of reach in refrigerator over facility foods. CDI discarded.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths in front service area stored in sanitizer bucket with 0 ppm QAC sanitizer. CDI bucket emptied and refilled.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed 1 employee drink stored on reach-in cooler on front line. CDI: drink was discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed cloths held in quat sanitizer at 50ppm low concentration. CDI: buckets were dumped and refilled to proper concentration.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoops on front line stored in room temperature water.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on duty at time of inspection.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed blenders only being washed rinsed and sanitized daily . Advised that these utensils should be washed and sanitized every 4 hours.

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

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

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water handle on front handwash broken . 10 day verification required.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed 3 spoon handles in the containers of powder touching the food. Ensure handles are out of the food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of plastic bins observed.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Two CPIC's were not present during inspection Facility is still under window to meet compliance. No points deducted.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Facility is dating kale (cut leafy green) for a 30 day shelf life. Only hold kale for a max. of 7 days provided it is held at 41F or less. CDI- Date changed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Floors sticky from residue. Clean floors.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 3 sanitizer buckets below 150ppm Quat. Refilled with fresh sanitizer at approved strength.

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 restraint.