NEKTER JUICE BAR

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed an employee done gloves on multiple occasions without washing hands. CDI - Employee was educated and they began washing hands in between gloves changes.

REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food with no hair restraint.

REPEAT 4-501.11 Maintain equipment in good repair. Observed chipping paint on the shelves of the walk-in cooler and supplement shelf. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a green cutting board with deep cuts and stains.

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 on the ice machine and gaskets of coolers. Observed older food debris on the sides of the juice machine.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors and a broken lid for the right side dumpster.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified.

10-DAY VERIFICATION REQUIRED 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no food thermometer during inspection.

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food while wearing bracelets and no hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed 0ppm Quat sanitizer in a sanitizer bucket. Container of sanitizer was heavily soiled.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. 4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a container of single-service forks with handles turned in different directions. Contamination could occur while touching forks. Observed boxes of single-service items on the floor of the back kitchen.

4-501.11 Maintain equipment in good repair. Observed chipping paint on the shelves of the walk-in cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a green cutting board with deep cuts and stains.

10-DAY VERIFICATION REQUIRED 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no Quat test strips for the 3-compartment sink sanitizer. 4-603.12 Debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed stickers and sticker residue on the sides of several dishes stored as clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed spoon stored as clean soiled with food waste. CDI: Sent to be W/R/S. Observed plastic bottle stored as clean soiled with sticker/sticker residue. CDI: Sent to be W/R/S.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no procedures for responding to vomit/diarrheal events. CDI - Written procedures were reviewed with and e-mailed to PIC. -0.5 points- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed Employee Health policy missing information pertaining to Non-Typhoidal Salmonella. CDI - PIC was given updated signage to post in establishment. -0 points- For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in establishment around prep areas. PIC stated that licensed pest control is scheduled to visit during business day. -0 points-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloths stored above sanitizer in sanitizer buckets. CDI - Sanitizer bucket was emptied and filled with enough sanitizer to submerge wiping cloths. -REPEAT- -1 point-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of deli containers stored on floor in kitchen. -0 points-

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 fan vents in walk in cooler with build up of dust and residues. Recommend higher frequency and more thorough cleaning. -0.5 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1x chemical bottle with no label. CDI- bottle labeled during inspection. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in red bucket at service counter that was at 50ppm or less quat sanitizer. CDI- bucket refreshed from dispenser.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed blender tops stacked together as wet, allow for air drying before stacking equipment together.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed green cutting boards with deep grooves and marks, no longer able to be effectively cleaned, ensure cutting boards are smooth and easily cleanable. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids/doors to shared dumpster open during inspection. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed multiple bags of trash on the ground next to dumpster area, appears to be from neighboring facilities in plaza. Ensure waste is kept in receptacles and waste is emptied frequently.

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 and employees with food safety handler certificate, no food safety manager certificate in facility at the time of the inspection. EHS provided information on where to find CFPM courses, explained difference between food handlers and food safety managers certificate. Ensure PIC has CFPM certificate.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup inside, in need of cleaning.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of bathroom cleaner with no label affixed to bottle. EHS found that 2x bottles of cleaner were stored in same area, 1 bottle was labeled while the other was not. CDI- bottle labeled during inspection. REPEAT. Note: points de-escalated as facility has labeled all other chemical bottles, improved emphasis on labeling since previous inspection.

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 a couple of spoons/scoops stored in containers of food with handles contacting food.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to-go cups stacked over fill line of dispenser, rims of cups are exposed and stored near a blender, potential splash contamination.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed individual green cutting boards with deep grooves and scored, no longer smooth and easily cleanable.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed posted employee health policy that did not list reportable symptoms correctly. Posted material had “vomiting, diarrhea, nausea, abdominal/stomach pains, fever/high temperatures” as reportable symptoms related to food borne illness. Poster did not include salmonella non-typhi. CDI- EHS educated PIC on updated employee health policy, provided updated employee health policy for employees to review. EHS provided MCHD employee health handout during inspection.

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 with no written procedures for a vomiting or diarrheal event. EHS explained that a written procedure is needed according to newly adopted food code. CDI- EHS emailed information including an example plan and poster. EHS provided physical handout of poster to PIC during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a squirt bottle filled with a chemical that had not been labeled. CDI- PIC labeled as sanitizer during inspection.

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 gaskets on walk in cooler and gaskets on reach in freezer unit with black buildup, in need of cleaning. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC unable to provide CFPM certification during inspection. PIC stated she had recently taken course in early August, but has not received results or certification as of today. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on prep surface near walk in cooler. Observed wet wiping cloth on counter below bar area. Ensure wiping cloths are held in sanitizer buckets in between uses.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on walk in freezer with black buildup. Ensure cleaning.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed "clean" knife with dry food debris. CDI - PIC rewashed 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizer in warewashing sink below 200 ppm of Quat. CDI - PIC remade the sanitizer and is now at correct concentration at 200 ppm of Quat.

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 chia pudding just prepped and tightly covered. Temped at 70F. CDI - PIC removed lid and moved to the back of the walk in cooler to cool rapidly.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of agave not properly labeled.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket at 0 ppm of Quat. CDI - PIC remade the sanitizer.

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 scoop in frozen fruit with the handles in the food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers on drying rack wet stacked.

4-501.12 Cutting Surfaces - C Observed green cutting board on the drying rack heavily scratched and scored. Replace

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed Quat test kit empty. Obtain a new test kit.

2-402.11 Effectiveness-Hair Restraints - C Observed food handler without hair restraint while prepping and handling food orders.

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 scoops with the handles in the cut fruit bins in the reach-in freezer.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed some spatulas beginning to peel and stained. CDI- PIC stated they will replace. -REPEAT-

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed food employees not aware of all of the 5 food borne illnesses and symptoms. CDI- Gave facility employee health poster to hang up and form to go over with employees and have them sign.

General Comment. 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 food employee use clean bare hands to turn off faucet. CDI- Food employee knew to use a clean barrier when turning off faucet, a new handwash was done.

Repeat Violation- Full Points,1- 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer bucket at 0 ppm. PIC stated bucket was filled 2 hours ago. CDI- Refilled with fresh solution at 200 ppm. Observed wet wiping cloth stored on counter.

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 scoop stored in water at 129F.

General Comment. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed spatualas not easily cleanable with material coming up. CDI- Advised facility to replace.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed handsink by 3 compartment sink blocked by cart. CDI - relocated cart.

4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P Observed that food employees are cleaning juicers once a day. CDI - cleaned juicers. Educated employees that equipment food contact surfaces shall be cleaned every 4 hrs when working with TCS foods. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed 3 compartment sink dispenser not operating properly. Quat dispenser is feeding at 0 ppm. CDI - created a solution at 200 ppm; EHS showed employees how to do that.

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. REPEAT VIOLATION. Observed quat sanitizer bucket at 0 ppm. Refer to violation 14; 3 compartment sink dispenser is not operating properly. CDI - refilled with fresh solution at 200 ppm.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed grain items in containers without labels. Advised to label.

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. REPEAT VIOLATION. Observed quat sanitizer bucket at 0 ppm. Advised to refill bucket more often.

5-205.15(B) Maintain a plumbing system in good repair. Observed plumbing fitting underneath the rinse compartment dripping water. Advised to repair PVC plumbing joint.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer at the 3 compartment sink at 0 ppm. CDI - educated how the quat dispenser should work. Removed the quat concentrate container from the dispenser; Educated how to create a proper solution by hand. Sanitizer solution at the 3 compartment sink is currently at 200 ppm.

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 quat sanitizer buckets at 0 ppm. CDI - fixed the sanitizer at the 3 compartment sink so now currently filled up the sanitizer buckets at the proper concentration. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets on the floor. CDI - educated to store sanitizer buckets off of the floor. Relocated the sanitizer buckets.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed debris on ground outside of the dumpsters. Advised to keep areas clean.