TROPICAL SMOOTHIE CAFE

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no employee at establishment with active ANSI food protection manager certification. At least one employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT 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 towels at handsink by prep sink. -CDI- Paper towels were provided. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed wet rag in handsink in front kitchen. -CDI- Rag was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple containers, stored as clean, with visible sticker residue. Containers were stacked and sticker residue was observed directly contacting the interior food-contact surface of other containers, stored as clean. Ensure sticker residue is removed during the wash/rinse/sanitize process. -10 day verification visit required- EHS will follow-up to ensure sticker residue is removed and dishes are being properly washed. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS foods in prep unit above 41F (cut lettuce, sliced tomatoes, yogurt). Observed ambient temperature of cooler at 62F. All other foods stored in cooler are non-TCS. -PIC voluntarily discarded the food held in the unit for over 4 hours (yogurt, tomatoes). Because the cut lettuce was placed in the cooler less than one hour ago, the lettuce was moved to WIC for rapid cooling, then will be stored in other prep unit cooler after reaching 41F. -Facility may not use cooler for cold holding TCS foods until it is repaired and properly cold holding at or below 41F. Prep unit cooler must be repaired. Facility may remain open due to sufficient cold holding capacity in other two prep units and WIC. By end of inspection, prep unit ambient temperature dropped to 50F, by keeping flip top lids closed. EHS will follow-up. -3 day verification visit required- REPEAT -Observed yogurt in prep top above 41F. All other TCS foods in unit were at or below 41F (kale, spinach). PIC stated yogurt was just portioned this morning, less than one hour ago. -CDI- PIC moved yogurt to WIC for rapid cooling. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed sliced tomatoes and sliced turkey held past 7-days. -CDI- PIC voluntarily discarded both items. -Observed cut lettuce, kale, and spinach without date marks. All foods are intended to be held overnight. -CDI- PIC properly added date marks. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloths stored in two buckets of sanitizer at 0ppm quat sanitizer. -CDI- PIC replaced buckets.

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 residue and buildup throughout facility (interior and exterior of prep coolers, dry storage, containers storing non-TCS foods, shelves storing clean utensils). -REPEAT-

5-205.15 Maintain a plumbing system in good repair. -Observed handsink by ice machine not functioning (no water dispensing). Repair handsink. -EHS will follow up.

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 cracked floor tile near the smoothie cooler. Replace tile. -REPEAT-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no employee at establishment with active ANSI food protection manager certification. At least one employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed cut lettuce, sliced tomatoes, kale salad, corn, pesto, and yogurt in prep unit above 41F. PIC stated food has been moved out of prep unit and flip top has been open frequently this morning due to deep cleaning of prep unit. -CDI- PIC moved TCS foods to WIC for rapid cooling. By end of inspection, EHS observed food cooling at sufficient rates. EHS advised to keep food in WIC during cleaning to ensure TCS foods are maintained at or below 41F. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed wet stacking among multiple dishes stored as clean.

4-501.11 Maintain equipment in good repair. -Observed torn gasket in prep unit door, preventing door from closing properly. Repair gasket.

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 residue and buildup throughout facility (interior and exterior of prep coolers, dry storage, containers storing non-TCS foods, shelves storing clean utensils). Observed sticker residue on dishes stored as clean, not stacked. Observed sticker residue only on non-food contact surfaces. -REPEAT- Great improvement observed since past inspection. Observed all employees cleaning throughout inspection. PIC stated employees will continue working to remove sticker residue and will not stack dishes until sticker residue is removed. Continue cleaning procedures.

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 cracked floor tile near the smoothie cooler. Replace tile. -REPEAT-

6-303.11 Provide required lighting intensity. - Observed 1.87 foot-candles of lighting in back corner of WIC. Required lighting intensity in WIC is 10 foot candles. Increase lighting in WIC. -REPEAT-

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. -Observed multiple repeat priority violations on current inspection (date marking, food-contact surfaces). Observed no certified food protection manager on site during inspection. Observed multiple food-safety violations during inspection, resulting in non-compliance with food code. -10 day verification visit required- Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no employee at establishment with active ANSI food protection manager certification. At least one employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple containers, stored as clean, with visible sticker residue. Containers were stacked and sticker residue was observed directly contacting the interior food-contact surface of other containers, stored as clean. Ensure sticker residue is removed during the wash/rinse/sanitize process. -10 day verification visit required- EHS will follow-up to ensure sticker residue is removed and dishes are being properly washed. -REPEAT- If facility has same violation on next inspection, facility may be placed on Risk Control Plan and permit action may be taken. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed kale slaw, cut lettuce, and sausage held past their 7-day maximum timeframe. Observed diced chicken and sliced turkey without date marks. Observed diced chicken with two different date marks on item. -CDI- PIC voluntarily discarded all the items mentioned above. -REPEAT- If facility has same violation on next inspection, facility may be placed on Risk Control Plan and permit action may be taken. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P -Observed container of Pinesol cleaner stored above clean dishes on clean storage shelf. -CDI- Cleaner was relocated. -REPEAT-

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 pineapple stored among food, with the intent to use the dented can. -CDI- PIC moved items back to separate area to be discarded/returned for credit.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed cutting boards with excessive discoloration and residue, unable to be effectively cleaned. Replace cutting boards.

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 excessive food residue and buildup throughout all pieces of equipment in facility (interior and exterior of all three prep coolers, dry storage, containers storing non-TCS foods, shelves storing clean utensils). Increase frequency of cleaning throughout facility. -REPEAT-

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 dark buildup on floors throughout establishment, especially underneath equipment. Clean physical facilities more frequently. -REPEAT 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 cracked floor tile near the smoothie cooler. Replace tile.

6-303.11 Provide required lighting intensity. - Observed 1.87 foot-candles of lighting in back corner of WIC. Required lighting intensity in WIC is 10 foot candles. Increase lighting in WIC.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf No employee at establishment knew how to change out the bags of sanitizer attached to dispenser at 3-compartment sink. The PIC must ensure rules for food safety and handling are met, which includes sanitizing utensils. CDI - Employee called owner and they were able to teach them how to switch out the empty bag with a new one. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee at establishment with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Establishment has employee health policy posters but does not have employees sign a full health policy. CDI - PIC e-mailed sample policy for employees to read and sign. 0 pts. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Ladder was blocking hand washing sink beside ice machine. Hand washing sinks must be available at all times for employee hand washing. Do not block hand washing sink. CDI - Ladder moved away from hand washing sink. Different circumstance from last inspection so only half credit taken. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Blender lids that were in use had heavy multi-day buildup on them. Also, 1 cutting board stored as clean had heavy staining on it. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. Ensure blender pitchers and lids are washed with soap, rinsed with clean water, and then submerged in properly concentrated sanitizer solution for at least 1 minute. In-use food-contact equipment must be washed, rinsed and sanitized at least every 4 hours. CDI - Lids and cutting board washed, rinsed and sanitized during inspection. // Also, prep sinks had multi-day buildup in them and needed to be washed, rinsed and sanitized. Ensure employees wash, rinse and sanitize prep sinks after each use. 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 .

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 Pork in sandwich cooler was prepared on 12-27 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded pork. // 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Kale and feta cheese were missing date labels in walk-in cooler. Turkey in sandwich cooler was also missing prep date. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC placed date labels on items. REPEAT 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 Spray bottle of cleaner was hung on shelf directly above bananas. Do not store toxic chemicals above food. CDI - PIC moved chemical to chemical storage shelf. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of clean containers were stacked while they were still wet. Allow utensils to adequately air dry before stacking/nesting. 0 pts.

4-501.11 Maintain equipment in good repair. 2 prep tables are sitting unevenly. Repair/readjust tables so they sit evenly. 0 pts.

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. Old food debris and moldy buildup in bottoms of sandwich coolers on line. Cabinets underneath prep tables where smoothies are prepared have heavy buildup and need to be cleaned. Sides and legs of all equipment throughout need to be cleaned. Establishment needs to clean more often. REPEAT

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. Heavy buildup on floors throughout establishment, especially underneath equipment. Clean physical facilities more frequently.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager at beginning of inspection. PIC with certification arrived at end of inspection. Ensure at least 1 employee with active certification is present during all hours of operation. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Front hand washing sink was blocked by food containers. Maintain hand washing sinks accessible for employee use and do not use them for any other purpose. CDI - PIC removed containers. REPEAT // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink beside ice machine. Hand washing sinks must be equipped with paper towels. CDI - PIC refilled dispenser.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Prep sink had heavy buildup in basin and looked like it hasn’t been cleaned in multiple days. Ensure food-contact surfaces are washed, rinsed and sanitized after use. CDI - Prep sink cleaned during inspection. // 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. PIC stated blenders have been in use since opening around 7AM. At 12:30PM blenders had only been rinsed, and not washed, rinsed and sanitized at 3-compartment sink. In-use utensils that contact TCS foods must be washed, rinsed and sanitized at least every 4 hours. CDI - Blender pitchers washed during inspection. 0 pts. 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 .

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Bag of cilantro in walk-in cooler was slimy and not in good condition. CDI - PIC discarded cilantro. 0 pts.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 2 bags of feta cheese, container of cooked sweet potatoes, and container of turkey were missing date labels. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days. CDI - PIC discarded items. // 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 Container of black beans had a discard date of 6-27 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation, with day 1 being the date of prep. CDI - PIC discarded black beans. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No thermometer at establishment. VR - Verification required within 10 days that establishment has thermometer. Send picture to EHS at (980)201-0602.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board attached to sandwich cooler has deep cut marks and staining. Resurface or replace cutting board. 0 pts.

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Employee observed washing dishes with soap and then put them in sanitizer solution without rinsing first. Employees must rinse soap and debris off dishes before sanitizing. 0 pts.

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. Heavy buildup on shelves in walk-in cooler. Prep tables in back have multi-day buildup on them. Sides and interiors of coolers throughout need to be cleaned. Clean these areas more frequently.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Hand washing sink beside ice machine has heavy buildup in it and needs to be cleaned. 0 pts.

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. Clean walls in back prep areas. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink stored on shelf above food in walk-in cooler. Do not store employee drinks where they can spill and potentially contaminate food. Store in a separate location. 0 pts.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee begin to don gloves without a hand wash. CDI Employee was redirected to hand wash and don new gloves.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.Observed hand sink blocked by food containers. CDI. PIC moved all food containers. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Kale salad made days prior on prep line holding above 41F. CDI PIC voluntarily discarded. Repeat NO escalation of points due to improvement and last inspection entire unit was out. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed wrong test kit on hand. PIC stated one for quart sanitizer was discarded due to expiration date. VR required.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on communal dumpster. Ensure doors are closed at all times.

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. Clean corners, edges, around and under equipment of floors throughout kitchen. Clean floors more frequently. 0 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.Observed hand sink blocked by food containers. CDI. PIC moved all food containers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade with build up. CDI. Item placed back in dish wash area. 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 . 4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P Asked PIC how often cutting/prep boards are wash, rinsed, sanitized. PIC stated at closing every day. CDI EHS educated PIC on the need to wash rinse sanitize boards every four hours if food is being directly contacted with board. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed kale and cooked sweet potato in small containers held above cool line in container holding above 41F. PIC voluntarily discarded all kale and sweet potato servings above 41F. Observed ambient and all items in sand which prep unit holding above 41F. All TCS items holding above 41F were voluntarily discarded. PIC requested repairman. VR required 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut watermelon with no date mark. CDI. PIC date marked item. 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 .

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 product labeled “dynamite force fat burner” as an additive. This is not believed to be a Generally Regarded as Safe food additive by the FDA . The burden of proof lies on the facility providing substance as an additive to provide more information proving this item is an approved additive. VR required.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two cans of beans being used to hold up shelving. Sittiting directly on floor.

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

4-501.11 Maintain equipment in good repair. Observed shelving bottoms shelf being held up by two cans of beans. Shelf needs to be removed or repaired.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink on same prep table as sweet potatoes were being portioned on same table. Do not store employee drinks on prep tables.

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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Cooked onions that were prepared on 2-7 had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - Cooked onions discarded by PIC. 0 pts.

3-307.11 Protect food from contamination sources not specifically noted by the code. Splash guards needed in between hand washing sink and prep table and prep sink. Install a splash guard that is at least 10 inches to prevent splashing from hand washing contaminating food. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employees not wearing hair restraints. Food employees shall wear a hair restraint, such as a hat or hair net.

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. Food buildup present in bottoms of coolers and on sides of equipment. Clean non food contact surfaces more frequently. REPEAT

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. Clean corners of floors throughout kitchen. Clean floors more frequently. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 2 employee cell phones observed on prep tables. Do not store employee personal items on prep tables.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few drain flies present in smoothie making area. - 0 -

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 stored with handles contacting food items in containers throughout facility. CDI - Scoops removed. - REPEAT - 1 -

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 general food debris build up inside of shelving and in bottom of coolers throughout facility. - REPEAT - 1 -

5-205.15 Maintain a plumbing system in good repair. Observed loose faucet present at hand sink in smoothie making station. Observed waters picket used for smoothies with a leak underneath the counter. - REPEAT - 2 -

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 food establishment operating without written plan for vomiting and diarrheal events. CDI - Regulatory authority provided template for written vomit and diarrheal event cleanup procedures. 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 . Observed discoloration and buildup within the interior surface of ice machine. Verification visit required.

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

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed single service cup of hummus stored within a container of hummus within the sandwich prep top. PIC elaborated that this smaller portion was a previously reconditioned portion of hummus that was to be used before the larger portion within the prep top. 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 of scoop in direct contact with the stored granola. 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 ice scoop stored directly on top of the non-food contact surface of ice machine.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use trays with food contact surface facing upwards.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed chipping in cutting boards surfaces. 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 buildup of food soil in the gasket and bottom shelf of smoothie station prep cooler. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed loose faucet at the hand washing sink directly behind the point of sales. No escalation in the deduction of points; observed noticeable improvement from previous documented inspection. REPEAT

5-501.17 Provide a covered waste bin in female restrooms. Observed restroom with no covered receptacle.

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 written procedure for vomit and diarrhea clean up on site. CDI: EHS provided PIC with a link to the state written plan via email and explained requirements.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed black beans prepped yesterday still cooling in reach in cooler above 41F. CDI: Product voluntarily discarded. REPEAT VIOLATION Some improvement from previous inspection. Future instances of cooling violations will result in full point deduction, and possibly a risk control plan or permit action.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed juices that state “refrigerate after opening” held in prep top above 41F. CDI: Items were placed on TPHC until cooler can be repaired. See #33. Observed portioned kale slaw holding in prep top cooler above 41F. CDI: Items were voluntarily discarded.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed several food items cooling in prep top coolers including sweet potatoes, tomatoes, lettuce and black beans. Observed sweet potatoes cooling in portioned, lidded cups. CDI: EHS and PIC discussed proper cooling methods and that any prepped items should go to the walk in cooler to cool uncovered in shallow containers to 41F and then be moved to prep tops for holding. CDI: All items except for beans were cooled. Beans voluntarily discarded. See #20. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed smoothie cooler holding items above 41F. The lowest temperature in the cooler was 45F. Cooler is necessary to operation of facility as it is the smoothie cooler. These items cannot be relocated to other areas. VERIFICATION REQUIRED.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed wooden cutting boards on prep top coolers damaged and no longer smooth and easily cleanable. REPEAT VIOLATION

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 smoothie cooler with heavy build up on the inside and outside. Ensure more frequent cleaning. Observed several surfaces throughout facility with sticky build up/residue. REPEAT VIOLATION

5-205.15 Maintain a plumbing system in good repair. Observed water spigot near ice station for smoothies is leaking underneath in the cabinet. Repair plumbing. REPEAT VIOLATION

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed soiled pans repeatedly stacked on hand sink basin prior to removing to dish area. Pans block access to hand sink. CDI - Pans removed and location for staging soiled pans relocated to bottom shelf. Do not place items in or on the hand sink which block access.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with egregious dark organic buildup and metal can fragments on and around blade. Observed tomato dicer stored as clean on clean utensil shelving with dried material present in both the blade and block area. Observed in use blender lids with dried multi-day organic matter present on interior food contact surfaces. CDI - PIC removed all items to dish area for re-cleaning.

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 cut watermelon cooling in line prep top at 62f still at 62f 30 minutes later. Cooling rate of 0 degrees per minute. CDI - Watermelon relocated to WIC to quickly cool. 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed sweet potatoes roasted during am prep cooling in portion cups on prep top beside sandwich press at 62f 30 minutes later at 61f. Cooling rate of 2 degrees per hour. CDI - sweet potatoes relocated to WIC to quickly 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 cut watermelon cooling in deep plastic pans sealed with lids in line reach in cooler and on prep top unit at line not cooling properly. Watermelon stored at ambient room temperature prior to prep. Observed roasted sweet potatoes packed into sealed lidded portion cups and stacked/nested into plastic containers placed into prep top and reach in portions of cooler at line not cooling properly. CDI - PIC relocated all items to WIC to quickly chill. When cooling TCS foods, use methods that allow the food to quickly cool. Do not place deep containers of cooling foods on prep top units. Do not seal cooling food into deep lidded containers while still in cooling process. Pre-chilling of ambient temperature items like watermelon is recommended.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous small flies landing on wall surfaces, equipment surfaces, cleaning supplies, and swarming in front of house, back of house and customer areas. Observed some house flies present in back of house areas. Contact PCO for service.

3-305.12 Food Storage, Prohibited Areas - C. Observed multiple cases of food items including cut avocados, smoothie mixes and orange juice stored directly under condensate leak in walk in freezer. Condensate visible frozen pooled on exterior food cases and exterior juice containers. Do not store food under sources of contamination including condensate drips.

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 wearing multiple bracelets on wrist. Remove watches and bracelets from arms when handling food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed various plastic food containers stored stacked together wet on clean utensil rack. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed blenders stored on unclean drain board at front area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed wood finish laminate cutting surfaces on line equipment with damaged/peeling areas no longer smooth an cleanable. Repair or replace.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed exterior surfaces of various plastic food pans with sticky label residue adhesive. Non-food areas and countertop holster of can opener with buildup and sticky residue. Various shelving areas with residue need cleaning. Exterior areas of various blenders with organic buildup.

5-205.15 Maintain a plumbing system in good repair. Observed leak under front counter ice bin collected in bucket inside cabinet. Observed drain pipe outlet under prep area hand sink not draining directly into floor sink - hand washing waste water running across floor in back prep area. Repair.

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 various flooring areas under/behind equipment and inside of walk in cooler and walk in freezer as well as various wall areas in back of house areas with buildup need cleaning. REPEAT

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 some items date marked for 8 days such as shredded cheeses. CDI: EHS educated PIC on proper date marking. EHS told PIC to add 6 days to the day of prep when date marking because day one is the day that the food was prepared. Dates corrected. No food was more than 7 days old today.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed case of to go containers stored on floor near dry goods storage area. Observed cases of cutlery stored on shelf that is directly on the floor in main cook line area.

4-501.11 Maintain equipment in good repair. Observed right side prep cooler near back kitchen, reach in door with a split gasket.

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 cabinet facings in high touch areas with food debris and build up. Ensure more frequent cleaning.

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

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Back hand sink was not plumbed with out or cold water due to leaking that occurs while it is in use. Will make a return visit to ensure that hand sink has been serviced so that hot and cold water is accessible. VR- 1 point.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of lettuce cold holding at 45-46F inside of reach in 2 door unit. CDI - food item was discarded. 0 points.

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 and tomatoes sauce cups in reach in 2 door unit without any dates. PIC stated that they were made yesterday. CDI- items were dated. -1.5 points.

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 salads cooling in containers inside of reach in 2 door unit that is used for high volume prep. Observed grilled chicken wrapped and packed tight with not a lot of air flow inside of the walk in. CDI- Education on proper cooling was given and items were moved to the freezer. -.5 points.

3-501.13 Use approved thawing methods. Observed grilled chicken thawing at 70F. Explained proper temperature controls needed when food is going through a thaw stage. Grilled chicken was moved to walk in cooler to cool. -.5 points.

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 0 PPM in sanitizer when checked. PIC stated that they insert dry cloths in the bucket which could be an absorbent . Advised to wet cloths prior to placing in sanitizer buckets to preserve concentration. -.5 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove buildup from interior and exterior of the microwave. 0 points.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site until over half of the walk through was completed.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser is not working at back prep area handsink. CDI: Bag of soap with a pump was provided at the handsink.

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 no date mark on blackbeans in prep top or hummus in reach in portion of prep top. CDI: Products voluntarily discarded. REPEAT VIOLATION 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 hummus in prep top date marked for more than 7days. CDI: Hummus voluntarily discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust build up on air filter of ice machine.

5-205.15 Maintain a plumbing system in good repair. Observed middle handsink water was shut off during inspection. Water cannot be turned off by faucet knobs. Sink runs strong enough to be able to wash hands when it should be turned off. PIC stated that the entire faucet needs to be replaced. Other handsinks are located within proper proximity to all prep areas and no handwashing violations were seen today during the inspection. Faucet must be in working condition as facility was permitted with 3 handsinks.

6-303.11 Intensity-Lighting - C Observed no working light in walk in freezer. Provide a minimum of 10 foot candles of light in the walk in freezer.

2-301.15 Only wash hands in handwashing sink. -PF Observed food employee washing hands in a prep sink. CDI-Discussion with employee about proper location to wash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed kale salad, left unattended and at 64F on prep surface. CDI-Employee moved salad to walk-in cooler, salad cooled 15 F in 50 minutes to 49F. Cooling continued.

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 commercially prepared hummus labeled for a 14 day holding time in prep top. On packaging it states use within 7 days from opening. CDI- allowed to date with date of opening.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets with 50 ppm quat sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic containers that had been wet-stacked.