GREEN BROTHERS JUICE CO

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 heavily dented can of coconut milk stored along cans intended for customer use. -CDI- PIC voluntarily discarded the can.

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 of food debris inside reach-in freezers and coolers. Increase frequency of cleaning.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. -Observed one hand sink in back room blocked by rolling rack. -CDI - PIC moved rack to make handsink accessible. -REPEAT- Ensure handsink is always accessible for use.

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 ‘bites’ in customer self-service reach-in-cooler without quantity, facility address, and full list of ingredients. Observed smoothie packs in self-service freezer without full list of ingredients. Observed ingredients listed (such as almond butter and vegan protein) which does not show the complete ingredients for those items. -REPEAT- EHS will follow-up.

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 handle for whey protein scoop submerged within the food. -CDI- PIC removed handle from food. -REPEAT-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed 1 hand sink blocked by rolling rack. CDI - PIC moved obstruction to make handsink accessible. -0-

REPEAT VIOLATION: 3-202.12 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 Ultra B-12 and Camu Camu Powder stored in the facility. PIC confirmed these are being used in juices and shots. Items are not on the GRAS list. -1- VERIFICATION REQUIRED.

REPEAT VIOLATION: 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 smoothie packs in self service freezer without quantity of contents. -2-

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 top of non TCS foods in cold storage in front area. -0-

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. - P. Observed faciilty’s mop sink in back hallway missing its backflow prevention device. -1- VERIFICATION REQUIRED.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed containers and other items used with juicer being stored in basin of hand sink. CDI: Items were removed.

REPEAT 3-202.12 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 charcoal powder and brain-on supplement containing ‘Aphanizomenon’ in facility. Items are not on the GRAS list. VERIFICATION REQUIRED.

REPEAT 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 smoothie packs in self service freezer without quantity of contents or address.

REPEAT 4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed single service bottles being stored in back hallway underneath utility lines.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without a food protection manager certification during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 3-202.12 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 pearl powder and blue majik in prep room. Items are not approved food additives. VERIFICATION REQUIRED.

REPEAT 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 smoothie packs in customer self service reach in freezer without quantity of contents or address.

REPEAT 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 scoops with handles touching almonds and cashews. Ensure handles are not coming into contact with food items. Points remain the same due to improvement from last inspection.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed single service items being stored in back hallway underneath lines.

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 build up of food debris inside bottom of reach in freezers. Clean as needed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink in kitchen area blocked by rolling rack. CDI - PIC moved cart to make handsink accessible.

3-202.12 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 dropper of CBD oil in prep kitchen. Per conversation with PIC , CBD oils is no longer being added to food items as an additive. Observed multiple other unapproved additives within kitchen. A verification will occur no later than 10/16/2023. REPEAT. *Verification required*

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) working bottle of window cleaner labeled as bleach at chemical storage. CDI - EHS relabeled working container as window cleaner. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed five (5) bottles of unapproved household pesticide (Zevo) stored at chemical storage. Per conversation with PIC, these were not utilized in house. CDI - PIC voluntarily disposed of unapproved pesticide.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed recently pressed green juice in WIC cooling with lid tightly affixed. EHS observed cooling at insufficient rates. CDI - EHS removed lid to improve cooling rate. EHS provided cooling chart to PIC. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 bagged smoothie blends in grab n go freezer with ingredients list, but no quantity or address labeling.

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

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 in approximately four (4) non TCS foods (one dry goods bin in back of house and three foods in cold storage in front area). CDI - EHS elevated spoons out of food items without contacting food.

4-502.11(A) Maintain utensils in good repair. Observed three (3) wedge knives, used to split bananas, with heavy corrosion at magnetic knife block. Resurface/replace heavily corroded utensils.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink next to three compartment sink as non functional. Per conversation with PIC, this sink is not utilized for hand washing. Repair preexisting plumbing fixtures.

3-202.12 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 dropper of CBD oil in prep kitchen. CBD is still being used as an ingredient in the “chill shot” prepared by facility. CBD is a an unapproved additive for facilities with .2600 permit. *Verification required*

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in front of house and kitchen area.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several containers of ready to eat, frozen fruits uncovered in reach-in freezers. CDI-Carly PIC during inspection placed lids over foods. Much improvement since last inspection, point value not increased. Repeat

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Minor sticker residue observed on a couple stacked food containers. CDI-Discussed with PIC and items rewashed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies in front of house and kitchen area.

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 without vomit and diarrhea clean up procedures. CDI-Guidance and example clean up plan provided to facility via email.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several containers of fruits uncovered in reach-in freezers. CDI-Carly PIC during inspection placed lids over foods.

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 in food in some dry goods and foods in cold storage in front area.

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. Minor buildup on outside and inside of reach-ins. BE sure that peeling sticker residue is removed from no food contact surfaces - outsides of Camaros and sides of shelving and equipment. **Point deduction not increased due to improvement and cleaning frequency. Repeat.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed low concentration of sanitizer in the compartment sink due to temperature of sanitizer solution at 127F. CDI-PIC drained sink and refilled with fresh solution at proper concentration.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed shift leader wearing a watch and second food employee wearing bracelets in the facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up and debris on handles and gaskets of flip top units throughout facility.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trash can blocking hand sink. CDI-The trash can was removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels to the hand sink. CDI-Paper towels were provided.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed empty bottles of QUAT and Chlorine sanitizers at the 3-compartment sink and the dish machine respectively. CDI-Both bottles were replaced and primed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small gnats throughout the front end of the kitchen. Owner explained that a leak occured which could have caused the abundance of flies. The owner is planning on replacing the piping and cabinets around the sinks to help eliminate the issue.

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 plastic cups with no handles stored in the dry goods containers. CDI-The cups were removed.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed bottles stored on the ground. Manager explained they were placed there to be rinsed before placing into containers. Have placed onto shelving to prevent contamination.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips for the dish machine. Manager explained test strips are currently on order. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE CHLORINE TEST STRIPS ARE ONSITE.

3-501.19 Time as a Public Health Control - P,PF Observed times not properly written for the afternoon for the kale and spinach. It was unknown if the batch had been discarded. CDI-The spinach and kale were discarded and new batch were brought out and the time stamps were written.

4-501.11 Maintain equipment in good repair. Observed a damaged gasket to the small reach in cooler. Have replaced.

5-205.15 Maintain a plumbing system in good repair. Observed missing handles to the hand washing sink next to the freezer. Have repaired. The facility has a second easily accessible hand sink in the back room.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a trash can blocking the hand washing sink in the back. CDI-The trash can was moved. REPEAT.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed 0ppm of chlorine sanitizer at the dish machine. CDI-The bottle was empty and was replaced with a new bottle. The machine was also primed and properly reading at 100ppm afterwards.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spinach and kale holding above 41F in the flip top cooler at the front. CDI-New kale and spinach were brought out. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the underside of the freezer drawers. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed the plumbing leaking water underneath the 3-compartment sink. Have repaired.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager during the time of the inspection. A certified food protection manager shall be present at all times food is being handled.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P COMMENT: Food employee struggled to explain foodborne illnesses that shall be reported to the PIC (person in charge). Food employee was able to show EHS the health policy on the wall, however employees shall be trained often and understand the foodborne illnesses. CDI (corrected during inspection). Conversation held with employee on different diseases that are reportable. Encouraged manager to provide more frequent training.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 5-202.12 Provide at least 100F water at handsinks. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed back handsink blocked by trash can. Observed handwash by three compartment sink inaccessible (foot pedals were turned) and hot water foot pedal not able to be turned on. Hot water was measured at 54F. Observed no paper towels and hand soap at same sink. CDI. Handsink was unblocked. Repeat. Handsink was blocked at last inspection. I will verify compliance of this violation within ten (10) days.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P COMMENT: Observed unwashed pineapple above ready to eat prepared food. Keep unwashed produce below ready to eat foods. CDI. The unwashed produce was moved. Repeat. Half points not taken as was one item.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P COMMENT: Per conversations with front staff, blenders are cleaned once a day. Blenders should be cleaned once soiled and every four hours. Surfaces of utensils and equipment contacting TCS foods shall be cleaned every 4 hours. CDI. Had food employee clean the blenders in the three compartment sink. Did not observe heavy debris in blenders, no points as this was conversation and not observation at inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P COMMENT: Observed one container of kale in flip top front cooler at 43F. CDI. Lid was closed and kale was cooled to 41F. Points will be deducted at next inspection if not addressed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed kale yeah juice cooling in the walk in cooler in large container. CDI. Food employees separated juice into smaller bottles to cool more effectively.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. COMMENT: Observed in-use wiping cloth stored on sanitizer bucket not immersed.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11 Maintain equipment in good repair. COMMENT: Observed front cutting board beginning to show grooves that can prevent proper sanitizing effectiveness. Reseal the padded foam on the edge of the food prep surface near the blenders to prevent food accumulation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris buildup on outside of reach in freezer. Observed debris inside reach in freezers in front prep area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food and drinks being stored above packaged shots in walk in cooler and above clean single service glass bottles. Make sure to store below food, equipment and utensils.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed one hand sink blocked by carts and trash bags. Observed other back hand sink blocked with strainers and other equipment. CDI Items removed from hand sink. Make sure to maintain access at all times. REPEAT

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being stored above prepared food and packaged shots. CDI Items were moved to bottom shelf. REPEAT Provided additional storage chart.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. At the time of the inspection observed food employee preparing food without a hair restraint on. Make sure to wear hair restraints at all times when working around exposed food, equipment and utensils.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board attachment to flip top unit with knife marks. Make sure to have replaced/resurfaced soon.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2-101.11 PIC shall be present during all hours of operation. -PF Did not observe a PIC at a time of inspection; still within new permit to acquire a certified food protection manager. However all employees were not trained in juicing process so unable to identify processes. Make sure to have employees trained in all aspects so during inspection can cover all processes.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee dumping sanitizer buckets into hand sink. CDI Food employee stopped and directed to use correct sinks.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed strawberries and oranges being stored over washed produce. CDI Items were moved to bottom shelf. Points not deducted for two containers. However if seen in next inspection, points will be deducted.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed strainers and some utensils being stored as clean with food debris. CDI Items removed and taken to ware washing. REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer buckets reading less than 50 ppm for quat ammonium. CDI Food employee changed out buckets where quat ammonium was reading 200 ppm. REPEAT.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing watch/bracelet while preparing food. Make sure food employee remove all jewelry when preparing food to ensure hand washing is effective.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone being stored on food preparation surfaces next to cutting board where product was being prepared. Make sure to store in a designated area to ensure contamination does not occur.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some containers with sticker residue. CDI- instructed to rewash items. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in red bucket and spray bottle less than 100ppm. CDI- emptied and refilled with sanitizer from dispenser at 3 comp sink. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink growth on interior.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed juice made with almond milk tightly covered in walk in cooler 62F. CDI- uncovered to facilitate cooling.