GREEN BROTHERS JUICE & SMOOTHIES CO SOUTHPARK

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 two containers of non-dairy milks in back RIC void of label identifying the date which it was opened. CDI - PIC confirmed both containers had been opened on 7/22/26 and labeled. 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple earwigs in back kitchen area during inspection. More frequent or thorough pest control necessary. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a multitude of stacked banana boxes being stored directly on floor during inspection. Ensure food is stored 6 inches above the ground at all times. 1 pt.

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 prep unit doors and various gaskets soiled with food debris during inspection. More frequent or thorough cleaning necessary to preclude pest harborage. Repeat. 1 pt.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed Lysol wipes being stored above clean utensils. CDI: Lysol wipes were relocated. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed employee medications stored on shelving above clean utensils. CDI: Item removed.

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 dented cans being stored on shelving with cans for facility use. CDI: Cans were voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed lowboy freezer at front counter broken. PIC told EHS item was broken. PIC stated a part has been ordered for lowboy.

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 food debris in bottom of reach in coolers and reach in freezers. Clean as needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items being stored above clean utensils and on shelving holding food items. Relocate employee items.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed metal pan sanitizing in 0ppm quat. Sink was drained and refilled. CDI: Pan was re-sanitized at 200ppm quat. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. 4-602.11 (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. According to PIC, blenders are cleaned and sanitized once per day at the end of the night. CDI: Blenders were washed, rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.15 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 cashew milk cooling at a rate of 0.02F/min inside containers with lids in reach in cooler. CDI: Cashew milk was moved to reach in freezer 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 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 energy bites without net weight, or address where packaged.

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 heavy food debris in bottom of reach in cooler. Clean as needed. Points remain the same due to improvement from last inspection.

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

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 Activated charcoal, bovine collagen powder, bovine colostrum powder, goji berry powder, Greens powder from Supp Culture, BCAA powder, pitaya powder, and maca root powder are not approved food additives. VR - Verification required within 3 days that establishment removes additives that are unapproved from establishment.

6-501.111 Keep the premises free of insects, rodents, and other pests. Large amount of small flies in establishment. PIC states pest control does treatments every . Recommend establishment increase frequency of pest control treatments and clean fruit and vegetable debris off nonfood contact surfaces and floors/walls to prevent attracting flies. 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. Heavy buildup in coolers and freezers, and on low shelves/surfaces in front area. Clean these areas more frequently.

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 wall beside dump sink in front area. Heavy buildup on wall. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects near service sink. PIC stated pest control service provider was onsite this morning for pesticide application and currently visits facility every couple of months. Recommend increasing frequency of visits if problem persists. REPEAT. Points not escalated due to multiple violations on previous inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket hanging from dry storage shelf amongst food items. CDI: PIC relocated jacket to designated area for employee clothing.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed kale and spinach being held on TPHC in prep flip top cooler without a time marked to indicate when 4 hour period has elapsed. CDI: PIC marked kale and spinach with time it was placed in prep flip top.

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 beauty shot containers being held for sale in RIC in dining room. Beauty shot contains pearl powder which is not an approved additive. Remove beauty shot containers from sale or remove pearl powder from drink. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a working container of vanilla extract not labeled. CDI: Employee labeled container.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door being propped open by a rock. CDI: PIC closed door. REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies in back prep area near mop sink. Contact pest control service provider to assess issue.

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 scoop being stored in container of granola in prep flip top cooler and a scoop being stored in a container of vegan protein powder in back storage area in which both scoop handles were resting in food. CDI: PIC repositioned scoops so that handles were above food. 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 debris build up and standing water inside prep cooler under menu board on wall. Clean as needed.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed signed employee health reporting agreement forms missing salmonella non typhoid as a reportable illness. Facility has the updated form onsite that has not been signed. Ensure updated forms are signed by employees.

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 beauty shot containers being held for sale in RIC in dining room. Beauty shot contains pearl powder which is not an approved additive. Remove beauty shot containers from sale or remove pearl powder from drink.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door being propped open by a rock. CDI: PIC closed door.

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 being stored in containers of hemp seed and cut pineapple in prep flip top cooler with handles of scoops resting in food. CDI: PIC removed scoops and returned to be W/R/S.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed chisels with build up of rust being stored as clean on magnetic wall mounted utensil. PIC stated facility used chisels to chip frozen bananas in the past. CDI: PIC discarded chisels.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee jackets hanging from dry storage shelf amongst food items. Designate and use an area for the orderly storage of employee jackets.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed 1 food employee not vigorously rub hands for 20 seconds when washing. CDI, employee rehashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed time not recorded on chart for replenished kale and spinach held using Time as a Public Health Control. CDI, time recorded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in facility. Repeat.

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. PIC not certified. CDI by instruction.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn off faucet with bare hands after hand washing. CDI employee rehashed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels at hand washing sink near 3 compartment sink. CDI, towels provided. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed door leading to ware washing and back storage area wedged and blocking hand washing sink. CDI, door stopper removed to provide access to hand washing sink.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed TPHC form used for kale and spinach according to PIC with 4 hour hold time but no TPHC written procedures provided. CDI, TPHC form provided

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fruit fly behind front counter and back storage area.

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-services cups used as scoops in dry food ingredient storage containers.

4-501.11 Maintain equipment in good repair. Observed gasket hanging from door of flip top prep cooler. PIC scheduled repair during inspection.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed several drain plugs missing from dumpsters.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY - Observed quat sanitizer read 50ppm in 3 compartment sink. Sanitizer solution not coming out of hose at correct concentration. Requires repairing so that sanitizer comes out of hose at correct concentration (200-400ppm for quat). PIC emptied bay and refilled to correct concentration by manually diluting sanitizer. - VR - Verification required within 3 days.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety - Observed spinach and kale being held on time in small flip top unit up front. No written procedures available at time of inspection for this process. - CDI - EHS provided PIC with TPHC form. PIC completed form while EHS present.

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 in bottom of multiple reach in units. Increase cleaning frequency to prevent accumulation.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees PIC and food employee unaware of the updated “BIG 6” reportable illnesses. CDI- ES discussed the 6th reportable illness Salmonella (nontyphoidal) and provided PIC with updated food employee reporting agreement including the BIG 6 and the 5 symptoms of illness. ES recommends the facility use the reporting agreement form to train employees on the illnesses, symptoms, exclusion and restriction from work, and returning to work policy. ES also recommends PIC have all employees complete the form and maintain copies in the facility for employees and health inspector.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed facility without written procedures to follow when responding to a vomiting and diarrheal event in the establishment. CDI-ES educated PIC on the importance of having a written procedure and provided PIC with a written procedure example (facility can develop their on procedures specific to their establishment) created by the state. Please review with staff and implement.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee use gloved hands to remove wiping cloth from quat sanitizer bucket to wipe prep surface, then employee exchanged gloves without washing their hands before going back to food prep. CDI-ES educated employee on when to wash. ES and PIC discussed routinely training employees on when to wash and washing procedures.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies near back prep and mop sink area. Work with a licensed pest control operator to address fly issue.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two in-use quat sanitizer buckets with a concentration of below 200 ppm. CDI-PIC emptied and refilled buckets to a quat concentration of 300 ppm.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed two boxes of single-use straws stored directly on floor of outside storage shed.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed one outdoor dumpster missing a drain plug. Observed a second outdoor dumpster with a damaged drain plug. Contact dumpster company to have missing and damaged drain plugs replaced.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed the facility to not have test strips on site for sanitizer. VR will be done by 04-04-2021 to ensure that test strips are on site.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by door that was propped open. CDI - Other handsink exposed with door open.

3-202.11 Temperature - P,PF Observed juice and kale recieved being stocked in reach in at 48 F and 44 F. CDI - Juices and kale were cooled in reach in.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed TPHC being used for spinach and kale in prep unit. Food establishment had no written procedures for TPHC. Verification Required.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed food establishment had no thermometer. Verification Required.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items on floor in back room.