SMOOTHIE KING #463

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 FLOORS needs cleaning under equipment. Buildup was observed under RI coolers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed eggs cold holding in the RI at temperatures above 41F. CDI. PIC voluntarily discarded. 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep area.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED an incomplete employee health policy in the facility during inspection. CDI. PIC was provided another and education provided on the changes. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 employee wash hands and turn off water with bare hands, without using wiping cloth after cleaning. Education was provided on hand washing procedures. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer buckets stored above single use items in the prep area. CDI. PIC removed

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

4-501.11 Maintain equipment in good repair. Observed one torn gasket on reach in cooler. Replace torn gasket. 4-501.11 Maintain equipment in good repair. Observed hand sink in disrepair. Needs to be fixed. Repeat

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on upper inside surface of bulk ice machine. CDI: PIC cleaned ice machine. 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P 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 . Observed equipment and utensils being sanitized in sanitizer compartment of 3 compartment sink in which items being sanitized were not fully submerged in sanitizer. CDI: PIC filled compartment with more sanitizer solution to fully submerge items in sanitizer for appropriate contact time of all surfaces of equipment and utensils.

4-501.11 Maintain equipment in good repair. Observed one torn gasket on reach in cooler. Replace torn gasket.

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 floor tiles that are broken and missing near yogurt freezer and 3 compartment sink. Replace missing and broken floor tiles. REPEAT.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed facility operating without a Certified Food Protection Manager onsite. A CFPM shall be onsite during all hours of operation.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of dry milk being stored on floor in dry food storage room/ office. Store food products at least 6 inches above the floor.

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 build up in 3 door reach in cooler. Clean as needed.

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 missing floor tiles near 3 compartment sink. Replace missing tiles.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee hand bag, lunch and sweater being stored on top of dry food goods on dry storage shelf in office. Store employee clothing and possessions separate from food and equipment.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor pink build up accumulating in the ice machine.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed approximately three (3) misaligned tiles at 3 compartment sink, exposing unsealed concrete flooring beneath them. Repair/replace floor tiling as needed to prevent potential accumulation of water. -REPEAT VIOLATION- Note: previously marked cracked floor tiling was considerably improved from previous notation. 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 cleaning needed to remove black debris under 3 comp sink and ice machine area.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in gender neutral employee restroom. -REPEAT VIOLATION-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed approximately three (3) misaligned tiles at 3 compartment sink, exposing unsealed concrete flooring beneath them. Repair/replace floor tiling as needed to prevent potential accumulation of water. -REPEAT VIOLATION- Note: previously marked cracked floor tiling was considerably improved from previous notation.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee (PIC) utilizing effective hair restraints at the time of the inspection. CDI - EHS discussed effective hair restraint options with PIC. REPEAT.

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 approximately two (2) scoops of non-TCS powders with handles making contact with the food. CDI - Handles were replaced and reoriented such that their handles were not making contact with the stored food. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately five (5) recently washed rinsed and sanitized plastic containers wet nesting. CDI - EHS separated these containers and allowed them to air dry effectively.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in gender neutral employee restroom.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed three (3) boxes of recently of banana peels and cardboard waste stored indoors at the exit door to the facility. PIC elaborated that these boxes had been placed earlier and were awaiting disposal.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed approximately three (3) misaligned tiles at 3 compartment sink, exposing unsealed concrete flooring beneath them. Repair/replace floor tiling as needed to prevent potential accumulation of water. Note: previously marked cracked floor tiling was considerably improved from previous notation.

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 procedures for employees to follow when responding to vomiting or diarrheal events. CDI - EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal events. REPEAT

2-301.12 (C) To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. Observed food employee turn off the faucet of a handwashing sink with bare hands. CDI - EHS coached employee and observed a corrective hand wash.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed ice cream with no scoops in the reach in freezer stored uncovered.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one (1) fly within the premises over the course of the inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no employees utilizing effective hair restraints at the time of the inspection. CDI - EHS discussed effective hair restraint options with PIC.

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 approximately four (4) scoops of non-TCS powders with handles making contact with the food. CDI - Handles were replaced and reoriented such that their handles were not making contact with the stored food.

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed two cleaned and sanitized food bins stored within the toilet room of the facility. PIC elaborated that these bins were for discontinued items. CDI - Bins were moved to the office for effective storage.

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 minor soil accumulation in the floor of the reach in freezer. PIC detailed effective cleaning procedure and schedule for the reach in freezer, noting that it had not been implemented on schedule. REPEAT No escalation in point deduction due to observed improvements from previous inspection.

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 some cracked floor tiling within the primary kitchen area.

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 vomit and diarrheal plan at facility. CDI by instruction. PIC was emailed new food code documents. - 0 -

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 accumulated inside of reach in cooler where ice cream is kept. Clean as needed to prevent contamination. - REPEAT - 0.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed almond milk in pump dispenser in cold rail on prep top holding at 52f. CDI - PIC discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of purple chemical with no identification hanging at front utensil rinse sink. CDI - PIC identified as degreaser and labeled. 7-201.11 Store toxic materials to avoid contamination. -P. Observed spray bottles of cleaner with bleach and window cleaner hanging on wire shelving immediately adjacent to and directly above dry inclusions and clean utensils. CDI - PIC relocated chemicals

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed significant accumulated debris and sticky residue buildup present inside ice cream freezer. Observed buildup on back of house shelving and splatter on various other back of house non food contact surfaces.

5-501.111 Area, Enclosures and Receptacles, Good Repair - C. Observed dumpster leaking from bottom side seam. Repair/replace. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster side doors open with exposed waste inside. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed wooden pallets, shopping cart, and accumulated long term foul food debris buildup and establishment branded waste items on ground in dumpster enclosure. Remove items and clean enclosure. Dumpster is not shared.

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 accumulated food debris and dried residue on flooring surfaces throughout back of house areas.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3 compartment sink to be 0 ppm QAC. CDI- added manually ; 350ppm

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed box of ss utensils stored on floor. CDI- pulled from floor

4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser system not functioning properly. VR

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed expired quat test strips(exp. 05/2020)- no "in-date" test strips in facility. VR

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee beverage abover ss utensils.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer available in house. Verification required.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bananas stored on floor under 3 comp sink.

2-402.11 Effectiveness-Hair Restraints - C. Observed employee preparing smoothies without wearing a hair restraint. 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 making smoothies while wearing fingernail polish and not wearing gloves. CDI gloves donned. 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 while wearing a watch and bracelet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior of reach in freezer, reach in refrigeration, and drains at 3 comp sink in need of cleaning.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Minor build up inside ice machine. CDI - Clean during the inspection.

4-502.11(A) Maintain utensils in good repair. Observed a couple of plastic containers with cracks. Replace as needed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and debris from inside reach in freezer.

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 utensils being stored in powdered mixes with handles in contact with the foods.

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 damage to wall behind clean equipment storage shelving above the 3 compartment sink.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of household bleach labeled as sanitizer. Employee indicated the product was used for cleaning the floor and drains only. CDI- product was properly labeled.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one sanitizer cloth stored on a counter while not in use.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have food safety certification.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one chemical spray bottle not labeled. CDI- product was labeled. Improvements made since last inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 5 unlabeled food powders.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Store cleaned equipment and utensils in a self draining position that allows air drying. Observed cleaned blenders stored above the 3 compartment sink upright so they would not drain.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed paper towel rolls and single use gloves stored in the restroom.

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 the handsink peeling away from the wall in the employee restroom.

Observed no one onsite today with a manager's food saftey certificate. Points will be deducted for this violation on the next inspection if it is out of compliance due to being 210 days past the initial permit. 2-102.11 PIC demonstrates knowledge by being a certified food protection manager.

Observed scrub pads stored on the handsink today- removed to correct. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Observed degreasor and windex in bottles that were not labeled- corrected during inspection by labeling. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

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

Observed food service workers that were handling food with no hairnet, hat or visor on. Observed food service workers handling food with rings and bracelets on. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.

Observed unused equipment, mop heads, and other items that were not just chemicals or toilet paper, stored in the restroom. 4-903.12 Prohibitions - C

Observed papertowels and napkins stored in the bathroom. 4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines.

Observed rusted rolling metal racks today and one has tape on the handle. Observed a broken ice cream cooler. 4-501.11 Maintain equipment in good repair.

Observed dust build up on the ceiling vents today. 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.

.2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Observed no employee health policy in place. CDI- left county example policy.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink mold on ice machine interior.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: No functional food thermometer in facility. verification needed within ten days.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed stacks of cups outside of plastic sleeves or alternate protective covering.

4-501.11 Maintain equipment in good repair. Observed badly torn gaskets on refrigerators.