SMOOTHIE KING #811

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not certified. CDI by instruction. 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 - observed staff not knowledgeable regarding employee health policy. CDI, by review of posted employee health policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - observed sugar bag with hole in it from earlier delivery and noted as damaged on invoice. CDI, bag of sugar voluntarily discarded .

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. Observed blenders used with yogurt at 7am not cleaned and sanitized yet according to PIC. CDI, blenders relocated to 3 compartment sink to wash, rinse and sanitize. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed stainless steel cleaner not labeled. CDI, bottle labeled. Repeat.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thermometer not working. Vr required.

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

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 tiles throughout back prep area. Repair or replacement needed. 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 floors in need of cleaning in corners and hard to reach areas such as behind ice machine. Repeat. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone on prep table .

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage stored over box of banana on rack.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after washing. CDI, employee rehashed hands and used barrier to turn faucet off to prevent recontamination.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer testing 0ppm at 3 compartment sink. Facility not actively wash, rinsing and sanitizing equipment when tested. CDI, sanitizer refilled to proper concentration. 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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of Windex not labeled. CDI, bottle labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing customer food while not donning proper hair restraint. EHS reminded PIC that a hair restraint is still necessary even if employees have their hair tied back. REPEAT.

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 ice cream scoops stored in standing water at 63 degrees F.

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 no food contact surfaces in need of cleaning and inside tall standing reach in freezer.

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 tiles throughout back prep area. Repair or replacement needed. 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 floors in need of cleaning in corners and hard to reach areas such as behind ice machine.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager at the time of the inspection. The current PIC’s certification expired 11/24. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handwashing sink in the back prep area. CDI- PIC replaced the soap dispenser and the hand sink now has soap.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed empty fruit fly bait traps on top of single service lids in dry storage. CDI- PIC relocated the fruit fly traps.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing customer food while not donning proper hair restraint. EHS reminded PIC that a hair restraint is still necessary even if employees have their hair tied back. 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 tiles throughout back prep area. Repair or replacement needed. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed almond milk in front prep unit holding at 49F during inspection. Original packaging indicates it must be kept refrigerated. PIC stated it had been there since 6:30am. Bottle was stored in specially designed pump bottle storage area of unit that cools from the bottom of the bottles. CDI - PIC discarded and will store almond milk in a more submerged portion of the unit to ensure it stays cold moving forward. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened bottle of almond milk in RIC with no label indicating its date of opening. PIC stated it had been opened on 10/30. CDI - PIC labeled. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing customer food while not donning proper hair restraint. EHS reminded PIC that a hair restraint is still necessary even if employees have their hair tied back.

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 tiles throughout back prep area. Repair or replacement needed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed quat sanitizer testing below 150 ppm. CDI, sanitizer refilled to required concentration. 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

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed chemical spray bottles hanging from hand washing sink. CDI, bottles relocated for proper storage.

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

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 some food debris and soil accumulating in hard to reach areas on floor and corners of prep area.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - Observed no written vomiting and diarrhea cleanup procedures available. CDI, procedures provided. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee turn faucet off with bare hands and proceed to next task such as handling clean single-service articles without washing hands. CDI by instruction.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a scrubbing pad with suds stored in front hand sink. CDI-PIC removed scrubbing pad and sanitized hand sink.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemicals stored hanging on front hand sink. CDI-PIC relocated chemicals to chemical storage area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing hair restraints while prepping/handling food. CDI-Food employee donned hat. -REPEAT VIOLATION-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees not wearing hair restraints while prepping food. -REPEAT VIOLATION-

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 could not locate documentation or certification for being a certified food protection manager.

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf. Employee health policy doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee health acknowledgement form to properly inform food employees.

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. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI-REHS educated and provided PIC a template plan to be implemented.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees not wearing hair restraints while prepping food. -REPEAT VIOLATION-

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 in use scoops stored in various milk powders and protein powders with handles touching the powders.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wiping rags in front hand sink. Handsinks may only be used for hand washing. CDI-Rags were removed from sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in the 3-comp sink that had a concentration of 50ppm. Concentration was too low. CDI- PIC drained the sink and more sanitizer was added to get a correct concentration of 200ppm.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees not wearing any hair restraints while prepping foods. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on the inside of the small reach in coolers in the front. Inside of coolers, doors and door frames need cleaning.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. REPEAT. Observed wiping cloth stored in bucket of sanitizer reading 0 ppm.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed cleaning needing to be done on dish drying rack. No signature needed due to COVID-19 guidelines.

2-101.11 PIC shall be present during all hours of operation. -PF 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. REPEAT. Observed PIC not present during inspection. Observed no one certified as a food protection manager present during inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed strawberries dumped into handsink in the back area. Also observed handsink in back area with ONLY scalding hot water. Facility does not use this handsink as it is inaccessible. CDI - Facility only uses handsink in front area.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice scoop stored in bucket with soiled water. CDI - Scoop and bucket rewashed immediately.

7-201.11 Store toxic materials to avoid contamination. -P REPEAT. Observed chemicals stored on top of ice machine. Also observed bottles of bleach stored on floor. CDI - Items removed and stored properly.

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 apple blueberry juice blend and paleo protein powder stored on floor in back area.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth stored in sanitizer reading around 50 ppm.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of plastic cups and lids stored on floor in back area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed heavy cleaning needing to be done inside ice cream freezer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. REPEAT. Observed employee wallet and earpods stored on shelving above protein powders.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. REPEAT. Observed no certified food protection manager present during inspection. CDI - Discussed with PIC the requirement of having a certified food protection manager on site during all hours of operation.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of bleach stored on shelf next to and above containers of protein powder. CDI - Items removed and properly stored.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee handling food without wearing beard guard and one employee handling food without wearing hair restraint.

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 ice cream scoops sitting in still water at 72F (not under running water).

4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration - PF Observed chemical sanitizer in 3-compartment sink reading 400ppm. CDI - PIC instructed to dilute sanitizer solution to 200ppm.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needing to be done inside cabinets on front line.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal phone and drink stored on prep table. CDI - Items removed. PIC instructed on cleaning and sanitizing prep table before use.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee beverage over consumer items on dry storage rack.

5-205.11 Using a Hand washing Sink-Operation and Maintenance - PF - Observed employee starting to dump spray bottle of bleach in hand washing sink. CID by instruction.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P- Observed employee washing equipment at 3 compartment sink with detergent at 102 degrees F. CDI, detergent water filled to required temperature. Repeat. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Employee stated that blenders and TCS food contact surface gets cleaned every 5 hours. CDI by instruction to ensure that the frequency of cleaning is increased so that they get cleaned within every 4 hours.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed jewelry such as watch and ring worn on hands and wrist of food employees. Repeat.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single-service cups stored on ground.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed some soil around floor drain at prep sink and some odor. Keep clean to prevent potential pest harborage.

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

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 turn faucet off with bare hands after hand washing. CDI by instruction.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P- Observed employee washing equipment at 3 compartment sink with detergent at 105 degrees F. CDI, detergent water filled to required temperature. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Employee stated that blenders and TCS food contact surface gets cleaned every 5 to 6 hours. CDI by instruction to ensure that the frequency of cleaning is increased so that they get cleaned within every 4 hours.

7-201.11 Store toxic materials to avoid contamination. -P - Observed spray bottles of chemicals hanging from hand washing sink behind front counter. CDI,

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the hand washing sink in the back room. CDI-Paper towels were brought out.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed that the blenders are only being washed, rinsed, and sanitized at the end of the night. CDI-Explained that in-use equipment must be washed, rinsed and sanitized every 4 hours. The blenders were brought back to the 3-compartment sink for proper cleaning.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed an uncovered container of Crisco. CDI-The employee stated they are no longer using the product in their smoothies. The product was discarded.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handles being stored in the powder product. CDI-The handles were rearranged where they are not touching the product.

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

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 employee use cold water to wash their hands. CDI-Stopped the employee, had them turn on the hot water along with the cold water to finish the hand washing process.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the hand washing sink. Manager has the dispenser and soap ready, it just needs to be attached to the wall. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THAT SOAP IS AVAILABLE AT THE HAND SINK.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the sanitizer dispenser not properly dispensing the correct concentration of QUAT into the compartment. The facility will manually add sanitizer until the unit can be fixed. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THAT THE DISPENSER HAS BEEN REPAIRED.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup in the reach in freezer, and the front reach in cooler. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed a leak at the sanitizer dispenser. Have repaired.

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 sticky floors in the front area and buildup on the floors in the back. Have cleaned.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site today. Manager is in the process of becoming certified.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at the back hand washing sink. CDI-An employee went out and bought hand soap for the sink. Even if the sink is not used, it must be kept supplied at all times.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottle of vanilla extract not labeled. CDI-The manager labeled the bottle.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping cloths sitting on the counter not in use. CDI-The cloths were placed into sanitizer buckets. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelving in the reach in freezer in the back, the shelving on the back reach in cooler. Have cleaned.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up in the ice machine behind the white panel. Remove and clean as needed to prevent build-up.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle with window cleaner not properly labeled. CDI- Labeled during inspection.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed the cash drawer with money stored in the reach-inc cooler above food. Store in another area away from food to prevent cross-contamination.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping clothes stored on counter when not in use. Store in sanitizer bucket when not in use.

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 build-up in the floor drain under the single compartment rinse sink at front area. Clean regularly to prevent pest attraction. Observed dust build-up on the ceiling vent in restroom.