TROPICAL SMOOTHIE CAFE

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 facial hair without a beard guard. Use hair restraint.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board heavily scored. PIC stated that they have already ordered a new one. It is being shipped.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed strawberries stored over RTE cut lettuce, salsa, and shredded mozzarella cheese. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.- Observed diced tomatoes prepared prior day between 44-47F. -CDI- PIC voluntarily discarded items. -1.5- For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cut kale in prep unit and WIC between 43-46F. Observed cut lettuce at 45F in prep unit #2. -CDI- PIC voluntarily discarded items. -0- 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 .

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 toxic spray bottle labeled “fly killer”. -CDI- EHS educated PIC on using commercial approved pesticides and PIC voluntarily discarded items. -1-

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 diced tomatoes prepared prior day that didn’t properly cool down. Items were found cooling in prep units with lids stacked on top of other containers. -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded items. -0- 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 1 cutting board at prep unit and 2 other cutting boards in need of replacement. Per PIC, new cutting boards have been ordered. -0-

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 buildup on walls behind ice machine. Increased and more thorough cleaning frequency recommended. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed soft Feta cheese bag opened and not date marked. CDI PIC stated that it was opened yesterday and he put date marked on package. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer buckets on shelf with container lids and single service cup lids. CDI PIC moved sanitizer buckets. REPEAT

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

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed bin of container lids stored under the pipe of the handwashing sink. CDI PIC moved lids to 3 comp sink to be w/r/s.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut watermelon in lowboy cooler above 41F. PIC stated that he had just cut the melon. CDI PIC moved melon to WIC to cool 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket on prep table with blenders. CDI PIC moved sanitizer bucket.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed cloths in sanitizer bucket with QUat concentration below 50 ppm. CDI PIC refreshed buckets to 150 ppm.

3-302.15 Wash fruits and vegetables prior to use. Observed washed bananas with stickers still on them. CDI PIC had stickers removed and bananas washed again.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed scooper for ice machine stored on top of the machine unprotected. CDI PIC had scooper washed rinsed and sanitized and put in container.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed mobile cutting board with deep groves and unable to be effectively cleaned. PIC stated that he has ordered new cutting boards and they should arrive this week.

5-205.15 Maintain a plumbing system in good repair. Observed a leak under prep sink near blender station.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cardboard on the floor of the Walk in freezer. EHS advised PIC to look into purchasing a non-slip floor mat.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed green cutting boards heavily scored. Repair or replace.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed jacket stored on clean dish storage rack.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa cups and corn in the prep top unit holding above 41F. CDI- Items placed in the low reach in cooler and cooled to 41F. 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 .

3-501.15 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 corn cups, sweet potato cups and salsa cups over stacked. CDI- Items portioned. 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 .

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 no employee health policy. CDI- EHS left a copy.

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 no vomit diarrhea plan. CDI- EHS left copy of the plan.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed kale cups, corn cups and sweet potato cups holding above 41F in the prep top unit. CDI- Items placed in the cooler for cooling.

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 For more information please visit: http://meck.co/FoodSafety 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 . Observed items in cups in the prep top unit over stacked. CDI- Items removed.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily discolored with lots of grooves.

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 no vomit/ diarrhea plan. CDI- EHS sent plan.

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 . Observed slicer in need of cleaning. CDI- Slicer taken back to be cleaned.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water at facility. Maintenance left to get a part for facility. If facility cannot get hot water by the end of the day, facility MUST close.

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 no vomit/ diarrhea plan. CDI- EHS emailed plan to PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed onion slicer and can opener soiled with old food debris. CDI- Items taken back to be washed.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed food stored on the floor in the dry storage area and in the freezer.

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 employee wash hands, then turn faucet off with bare hands. CDI- Employee washed hands again. EHS spoke to PIC about training and going over handwashing procedures. EHS left handwashing signs for facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicers soiled with old food and debris. CDI- Slicers taken back to be washed

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed kale cup and salsa cup in the prep top unit holding above 41F. CDI- Items were within time temp parameters and were placed in the low reach in to cool.

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 cup and salsa cup over stacked in the prep top unit. CDI- Items removed and placed in the low reach in. Spoke to employee about cooling methods and not over stacking the items in the prep top unit.

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 2-301.14 When to Wash - P Observed 2 employees wash their hands, then turn the faucet off with their bare hands. CDI- Employees re-washed hands. Spoke to employees about hand washing. -REPEAT NOTE: Facility added new seasonal menu item, shrimp. PIC stated shrimp comes in pre- cooked.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicing equipment soiled with old food debris. Equipment was stored as clean in the clean dish storage area. CDI- Items will be re-washed

5-202.13 Backflow Prevention, Air Gap - P Observed no air gap between floor drain and piping under the sinks behind the register.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. -REPEAT

2-301.14 When to Wash - P Observed employee beginning to put on gloves without a hand wash. CDI- Employee washed hands, then put on gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut kale salad holding above 41F. CDI- Kale salad was placed in the walk in cooler and cooled to 41F.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee without a hair net or head covering. CDI- Employee put on a hat. 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 a gold bracelet on.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed microwave in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large bin of sugar without a label. CDI- Label was placed on bin.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor in the walk in cooler. CDI- Food removed from the floor.

4-501.16 Warewashing Sinks, Use Limitation - C Observed employee washing hands in wash sink. CDI- Advised employee to wash hands in handwashing sink only. Employee washed hands in handwashing sink.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed blenders being used to make smoothies with spinach and kale. Upon questioning PIC and employee told me they wash/rinse/sanitize (W/R/S)once a day after they close. Items need to be W/R/S every 4 hours when used with potentially hazardous food. Observed 2 tomatoe slicers soiled. Observed stored clean utensils stored on a hook where items are touching a soiled wall. CDI-PIC took items to 3-comp to be cleaned, and is moving storage hooks to a be better location.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed kale salad in plastic cups in a prep unit that were at 49/50F. Items were made from last night. CDI-PIC discarded

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed kale salad date marked for 13 days, spinach, cheese in walk-in opened and not datemarked. CDI-PIC date marked when product was opened. Observed a shelf life list from company that says hummus and salsa are a 14 days, once opened items are given 7 days or 6days from date of prep. CDI-PIC changed on sheet.

7-102.11 Common Name-Working Containers - PF Observed bleach stored in an unlabeled spray bottle. CDI-PIC labeled

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 large containers of chopped lettuce at 46F in reach in-50F in prep top, in plastic covered. Observed spinach wrapped tightly at 43F, cooked bananas at 46F in prep unit. Items will not cool properly covered tightly, wrapped or put in a prep unit. Items need to be taken to walk-in after prep. CDI-PIC took items to walk-in to cool and opened them.

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed back door propped open and no employee outside. Observed flying insects in kitchen area and fly swatter next to sink. Keep backdoor closed to help prevent insects.

4-501.12 Cutting Surfaces Observed deep pits and crevices on surface of cutting boards. Resurface or replace damaged cutting boards.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on can opener holder.

2-103.11 (M) Person in Charge-Duties - PF observed employee health document on file to have excluded infected cuts or wounds. CDI by sending PIC copy of EHP document.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed wiping cloths stored inside handsink. CDI removed and placed in bucket.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed ice stored in ice bin without lid.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on food prep table.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed one employee go from dish washing to food preparation and another go from the register to food preparation without washing their hands before putting on gloves. CDI (corrected during inspection) by instruction from myself and the PIC (person in charge) Remember we don't want to put on clean gloves with soiled/dirty hands.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed two bi-metal thermometers with the sensor half way up the probe and no thin probe thermometer. CDI by ordering a digital thin probe thermometer during inspection.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed small drip from the drain pipe of the 3 comp sink. PIC will have leak repaired.