JAMBA JUICE #613

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed adulterated uncut strawberries in three manufacture containers in low boy cooler. CDI - PIC discarded three containers of uncut strawberries.

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed active manual warewashing with 0PPM for quaternary sanitizer CDI - PIC replaced empty sanitizing bag. New sanitizing solution was observed approximately 250PPM. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on the inside plastic grey lid of ice machine. Increase frequency of cleaning unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed opened almond milk(2), soy milk(1), and coconut milk(2) on countertop above 41F. See Temp chart. CDI - PIC discarded 5 containers. 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 . 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of mozzarella bites in RIC above 41F. See Temp Chart. CDI - PIC voluntarily discarded container. 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with dark stains and heavy score marks with deep grooves. Replace or resurface cutting board.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed a container of sherbet/ice cream scoopers stored in the handwash sink basin, obstructing employees from using the handwash sink for handwashing. CDI - Container of sherbet/ice cream scoopers removed. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed the handwash sink in use as a temporary dipper well due to the dipper well breaking this previous weekend. PIC stated they have a work order in for the dipper well repair and that they have only used the handwash sink for convenience sake. Handwash sinks must remain for handwashing only. CDI - Insert container of scoopers removed and placed at prep sink by WIF to be used as a temporary dipper well until repair is made.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the sanitizer basin of the 3 compartment sink to be testing at 0ppm<50ppm quaternary ammonia at the time of the inspection and active ware washing was occurring. CDI - Basin emptied and refilled with new sanitizer solution. Sanitizer retested at 200ppm. 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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flys

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean lids and equipment stored in containers collecting debris and soil.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed dishwasher handling soiled equipment at 3 compartment sink to wash equipment then with same gloves proceed to food preparation without removing both gloves and washing hands. CDI, employee washed hands.

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- Obseved employee rinsing quat sanitizer off after washing and sanitizing. Manufacturer label stated to leave wet for 1 minute and do not rinse. CDI

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 open employee drinks on prep table and on box of food. CDI Employees moved the drinks.

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 unprotected at station next to front counter. PIC shareware that they have ordered lids for the containers

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 service cup lids stored unprotected on countertop. CDI PIC inverted all lids.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food above customer food in reach in cooler. CDI PIC removed employee food from cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed all ice cream scoopers stored as clean with food debris. PIC stated these are the scoopers they no longer use. CDI PIC voluntarily discarded scoopers. 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 several open cartons of milk stored on counter in the smoothie area above 41F. CDI PIC stated that they were opened 30 minutes ago and PIC put milk in freezer to cool down. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed insect in ice bin and flying insects in facility. CDI PIC emptied ice bin and sanitized bin and ice scooper. EHS recommended having facility treated for flying insects. REPEAT

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 bin scooper used for smoothies stored in a bin that has standing water in bottom. PIC stated that the water is from employees leaving ice on the scooper. EHS recommended alternative ways to storie ice scooper . CDI PIC had scooper cleaned and sanitized.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing a hair net.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensils being held in water less than 135F. CDI- water was discarded and temperature of new water was 138F.

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. Floor near freezer is sticky. REPEAT

2-201.11(D),(F) PIC shall restrict or exclude employees who have foodborne illness or symptoms. - P For more information on employee health policy please visit: http://meck.co/FoodSafety Could not locate employee health policy. CDI- Copies submitted and given.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Quat sanitizer recorded at 0ppm. CDI- Sink drained and re filled and tested correct for proper strength.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic buckets stacked while wet , Allow to fully air dry. 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. Back floor is sticky and in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal phone stored on dry goods shelf.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies present in facility. PIC stated that there has been improvements, but the warm weather has contributed to a resurgence. PIC will continue to work with pest control to find a solution. REPEAT (full points).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked wet. CDI- containers were separated and allowed to air dry.

4-501.11 Maintain equipment in good repair. Observed leaking faucet at 3- comp sink. REPEAT (half points).

5-202.13 Backflow Prevention, Air Gap - Observed spray nozzle at 3-comp sink hanging below the sink without a backflow preventer. Provide a hook for the nozzle to hang properly.

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 dust from wall above entrance to walk-in freezer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in facility. PIC stated the they are working with Pest control to find a solution. Recommendation is to continue to keep drawn clean and shelter fruit as much as possible.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees preparing food without wearing a hair restraint. PIC stated that one employee just start and she was awaiting a visor for her. CDI- both employees put on hair restraints. REPEAT (full point taken)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace or resurface cutting board at prep cooler behind front counter (deep grooves). 4-501.11 Maintain equipment in good repair. Install a hook of faucet at 3-comp sink to allow for the spray nozzle to be placed on hook to prevent potential back flow.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water at 3-comp sink reached a peak temperature of 115 F (at least 120 F). VR- facility has up to ten days to increase water temperature at 3-comp sink. Also, repair sanitizer dispenser at 3-comp sink. Employees have to dispense sanitizer manually.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in facility during inspection. PIC stated that pest control performs treatments at night. Improvements need to be made in regards to preventing fruit flies.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee scooping food product while wearing exposed fingernail polish. CDI- Employee put on gloves. PIC stated that training has been provided by facility. REPEAT

4-501.11 Maintain equipment in good repair. Repair leaking faucet at 3-comp sink. Also, repair sanitizer dispenser at 3-comp sink. PIC stated that work order has been placed for unit.

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. Repair damaged wall under 3-comp sink. Repair damaged corners of walls in kitchen area. 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 dust from walls and ceiling near walk-in cooler. Clean dust from ceiling tile above blenders at front counter.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of floor of walk-in freezer.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee scooping frozen fruit and sorbert with exposed fingernail polish. CDI- Employee put on gloves.

4-501.11 Maintain equipment in good repair. Door of walk-in freezer is not closing properly. Thermometer reading of freezer is now at 35 F. Adjustments must be made to freezer door or the unit will go out of compliance. Notified management and ownership of issue. 4-501.12 Cutting Surfaces - C Observed deep grooves and stains on cutting board at prep area (needs resurfacing or replacing). REPEAT

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed in-use scooping spoon stored in water that was 123 F. Water shall be at least 135 F. CDI- Water was brought to a temp of 135 F. Also, hot water at 3 comp sink that was used to wash items is only reaching 94 F. CDI- Store has voluntarily closed until the water temperature can be brought back to proper temperature.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed oatmeal at steam table that is reading 128 F. CDI- container of oatmeal was denatured and discarded into trash.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut spinach was at a temp of 43 F. No corrective action needed.

6-501.111 Controlling Pests - PF Observecd some fruit flies in facility. Suggestions were made by other members of managenment on how to combat the problem.

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 scooping spoon stored in hot water that was 128 F. CDI- water was brought up to 135 F.

4-501.12 Cutting Surfaces - C Observed deep grooves and stains on both sides of cutting board at prep stations. Replace cutting board at prep station.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF Observed employee washing containers in water that was 84 F. CDI- Store has voluntarily closed until the water temperature can be brought back to proper temperature.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the Food Establishment. Hot water at 3 comp sink only reached 94 F. CDI- Store has voluntarily closed until the water temperature can be brought back to proper temperature.

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 floors in corners and under equipment near hand sink area.

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 recontaminate hands by closing faucet without using barrier.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 comp sink with concentration less than 50ppm chlorine. CDI, sanitizer refreshed.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thin probe thermometer not provided. CDI, PIC acquired thermometer during inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous live fruit flies throughout establishment. Repeat PIC stated regular pest control measures are in place.

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

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 used to store wet wiping cloths visibly soiled. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in sanitizer with concentration less than 50ppm chlorine.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with old stickers / sticker residue / food debris stuck on surfaces. CDI all containers pulled and placed into dirty dish pit. VR for RCP review (RCP is required due to multiple repeat violations under #14)

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous amounts of live fruit flies throughout facility; Observed improper placement of pest traps inside facility, with fly traps above food prep areas.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with food debris and sticker residue stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

REPEAT 6-202.13 Properly locate mechanical insect control devices. Observed fly traps (sticky tapes) hanging above three compartment sinks. CDI traps removed.

NO POINTS DEDUCTED 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 cups stored with no protection, exposed to contamination / sneeze spray.

REPEAT 4-501.11 Maintain equipment in good repair. Observed broken door on ice machine in need of repair.

NO POINTS DEDUCTED 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 damaged wall where utensil storage container (metal) has dug into wall in need of repair.

VR 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous containers stored clean with food debris and sticker residue stuck to surfaces. Containers pulled and placed into dirty dish pit. VR to ensure compliance.

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

2-402.11(A) Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed staff member not wearing hair restraint during food prep. 2-303.11 Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Observed staff wearing bracelet during food prep.

4-501.11 Maintain equipment in good repair. Observed prep sink pulling off wall and one of 4 legs rusted off in need of repair.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed towel dispenser not operating. No available towels for use. PIC gave napkins for drying hands. Towel dispenser fixed during inspection.

7-201.11 Store toxic materials to avoid contamination. -P Observed 5 spray bottles stored above prep sink for washing fruit and vegetables. Oranges were being held in the sink for washing at the time. CDI: Chemicals moved to proper storage area.

as 3-501.13 Use approved thawing methods. Observed Juice containers thawing in rinse basin of sink in stagnant water. CDI: Juice removed from basin and thawed in fridge.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one sanitizer bucket on the floor. CDI: PIC moved bucket off of floor. REPEAT VIOLATION

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 severely cracked container and other damaged containers throughout store. VERIFICATION REQUIRED

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed tile damage near mop sink. Observed wall tiles pushed in and damaged at dry storage area. REPEAT VIOLATION Significant improvement from last inspection.

6-303.11 Provide lighting at proper intensity in all areas. Observed no light in WIF (missing light bulbs). VERIFICATION REQUIRED

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of greek yogurt stored in holder of freezer at 50F. Employee stated yogurt had been removed from 2-door unit for 30 min. CDI: PIC allowed to put item on time permanently. TPHC forms sent to PIC along with inspection.

4-501.11 Maintain equipment in good repair. Observed damaged/torn gasket on 2-door reach in cooler. REPEAT VIOLATION.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gasket on reach in unit with milk in it soiled with food debris. CDI: Employee began cleaning immediately.

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 significant damage throughout facility including detioriation of wall behind base board (REPEAT VIOLATION), missing base board near mop sink, missing junctures between FRP, and lack of caulking between FRP and W/R/S sink. PIC stated that a work order for all of the items had been put in earlier this day.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed significant black build-up on interior of ice machine after detaching ice baffle. Cleaning begun while on site.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed small container rack of various menu ingredients uncovered.

4-501.11 Maintain equipment in good repair. Observed door gaskets of several coolers with splitting or torn gaskets.

6-502.12 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. Floors under equipment in need of cleaning. 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 repair issues to physical facilities. Deterioration of wall behind base supports.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. One container of in use dry mix and one small stored container of dry mix at prep station not labeled. Label all stored and in use containers of dry mixes, oils, and seasonings with their common name. CDI- verbal correction to label provided to operator Nicholas Allen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic containers stacked together tightly while wet. Use approved method to allow washed utensils to air dry. CDI- verbal correction

6-502.12 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. Spinach/ green vegetable all over floor of walk in cooler. Maintain floors, walls, ceilings clean. CDI- verbal correction

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee beverage stored co-mingled with facility items in reach in cooler (beverage was closed). Designated area for employees to store personal items is required. CDI- verbal correction, designated area required. Operator, Mona discarded voluntarily.

Maintain all food contact surfaces properly washed, rinsed, and sanitized. Observed sticker residue remaining on several small lexan containers tight stacked in clean storage with the outside with sticker residue touching the inside food contact surface of another.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils

Maintain proper storage of single service cups to protect lips of cups from contamination. Observed cups stacked above dispenser with lips of cups exposed.4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing

General Comment- Observed split gaskets on both reach in two door cooler and walk in freezer. Maintain in good repair to ensure proper refrigeration.4-402.12 Fixed Equipment, Elevation or Sealing