SMOOTHIE KING #742

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with no CFPM at time of inspection. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed container of pumpkin purée bearing no date marking label. CDI - PIC verified open date and placed label accordingly. -1.5-

6-202.13 Properly locate mechanical insect control devices. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few gnats around unit cold holding fruits. Also observed an apple shaped gnat trapping device and electric bug zapping device located directly above open cold holding unit of fruits. CDI - PIC re-located devices to appropriate storage to preclude potential contamination of foods.-0-

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 behind units with accumulation of food and debris. Increase cleaning frequency. -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 and splash debris on interior bottom surfaces of prep unit and reach-in units. PIC to address cleaning frequency.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee engaging in food preparation without the use of a hair restraint. **REPEAT** -1-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed that facility did not have test strips for quat sanitizer. EHS provided PIC with test strips to use until they purchased their own. 10-day VR -0.5-

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 a missing floor tile in the dry storage room. Repair. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite at start of inspection. CDI- Manager arrived approximately 20 minutes into the 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 the dispenser at the 3-compartment sink dispensing sanitizer at a concentration of 50ppm of quat. PIC stated that they will have to call owner to get a work order placed. EHS advised that until the dispenser can be replaced facility can mix the sanitizer by hand to obtain the correct concentration. 3-day VR required. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few plastic pans and metal scoops with food debris. PIC stated that these items are not used frequently. EHS advised removing the unused equipment or covering the equipment when not in use. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee without a hair net or other hair restraint. All employees must utilize a hair restraint.

4-501.11 Maintain equipment in good repair. Observed ice build up along doors of the two door reach in freezer. PIC stated they have a work order in to repair the door heating element, they are waiting on a part. Repair as soon as possible.

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 on the racks of the single door reach in cooler. Increased cleaning frequency is recommended.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee use bare hands to turn off hand sink faucet. CDI- EHS advises employee to first dry hands, followed by using the paper towel to turn off faucets so hands are not re-contaminated. Employee rewashes hands. (-0)

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 container of oat milk inside back RIC without date mark. CDI- Employee dates oat milk. (-1.5)

6-301.14 Post a handwash sign at each handsink. EHS observed no handwash sign in employee restrooms. CDI EHS provided PIC with hand wash signs to post.

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. EHS observed scoops stored in running water at 63f. CDI EHS advised to keep water at 135f and PIC replaced water with water at correct temperature. -.5 points

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: http://meck.co/FoodSafety. 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. -REPEAT VIOLATION-

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: http://meck.co/FoodSafety. 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.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on ice machine and in need of cleaning.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed PIC washing dishes with a wash temp of 100F. CDI-PIC replaced solution and corrected wash temperature to 117F.

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 cleaning needed of gaskets at low boy and inside of back reach in coolers on interior as well as door handles.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee backpack and snack above powder scoops and plastic containers stored clean.

2-102.12 Certified Food Protection Manager - C observed no CFPM onsite during inspection.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizer in 3-comp sink to have a concentration of 0ppm. CDI-sink was drained and refilled with sanitizer with a correct concentration of 200ppm. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in sanitizer with a concentration of 0ppm. CDI-Bucket was dumped and replaced with sanitizer with a correct concentration of 200ppm.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several scoops and ice cream scoops soiled with food debris but stored as clean. CDI - Items sent back for rewashing. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed automatically calibrated QUAT sanitizer in 3-compartment sink reading 50ppm. PIC drained sanitizer and refilled it with fresh sanitizer, but it was still reading at 50ppm. CDI - Sanitizer was drained out. Sanitizer compartment was filled with water and bleach sanitizing solution. PIC was given chlorine test strips to measure out sanitizer until the QUAT sanitizer is recalibrated. VR to be done by 10/23/19 to check on recalibration of sanitizer.

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 container of half-n-half from two days ago without date mark. CDI - Item datemarked.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf REPEAT. Observed QUAT sanitizer test strip kit that appears to be tampered with and not reading properly. VR to be done by 10/23/19 to check on new QUAT sanitizer test strips.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy accumulation of dust in ice machine vent. The vent is also missing a filter.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC on-site did not have certification. 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 a food employee not vigorously rub hands for 10 to 15 seconds when washing their hands. CDI by instruction.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer bucket below 200ppm as registered on test kit.

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 scoop stored in holster accumulating soil. Repeat.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Ensure effective test kit on-site. Observed test kit on-site was wet and not providing accurate reading for concentration of quat sanitizer. Vr to ensure that effective test kit provided on-site.

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

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed quat sanitizer at 50ppm as registered by test kit. Repeat. Facility to manually fill sanitizer vat until dispenser repaired. VR to ensure that dispenser calibrated and that sanitizer is provided at required concentration.

7-102.11 Common Name-Working Containers - PF - Observed sanitizer bottle without required labeling. CDI.

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 scoop stored in holster accumulating debris.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean pitchers stored less than 6 inches from the ground.

4-501.11 Good Repair and Proper Adjustment-Equipment - C -4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed sanitizer dispenser not properly calibrated at 3 compartment sink to dispense sanitizer at required concentration.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some food debris accumulating in bottom of freezer unit.

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 not vigorously rub hands for 10 to 15 seconds when washing hands then proceed to turn faucet off with their bare hands after hand washing.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed chemical spray bottles stored on handwashing sink. CDI, spray bottles removed from on top of handwashing sink.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed sanitizer at 3 compartment sink reading 50ppm as registered by test strips. Repeat. CDI, operator adjusted dispenser on-site.

7-208.11 Storage-First Aid Supplies - P,PF - Observed first aid kit stored over food ingredients on shelf. CDI, first aid kit relocated.

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 articles stored on ground.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed sanitizer dispenser not properly calibrated at 3 compartment sink to dispense sanitizer at required concentration.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employees with food protection manager certification during inspection. REPEAT.

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 washing hands for less than 15 seconds and then using bare hands to turn off faucet. CDI: Instructed employee on proper handwashing technique and had employee re-wash hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer vat at three compartment sink reading less than 50 ppm QAC during inspection. CDI: Vat emptied and replaced with sanitizer reading 200 ppm QAC from dispenser. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed an unlabelled carton of half and half creamer in front reach in unit. PIC was unable to tell EHS when product was opened. CDI: Product voluntarily discarded.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer concentration in bucket for wiping cloths on front counter reading less than 100 ppm QAC.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups adjacent to register displayed with lip contact surfaces exposed to potential contamination from air.

4-501.11 Maintain equipment in good repair. Observed badly torn gasket on back reach in refrigerator. 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 hand sink beginning to pull loose from wall. Ensure that sink is properly affixed to wall using fresh caulk.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - 0 pts - Observed PIC without CFPM certification. Employee with certificate arrived later. Ensure that PIC has a CFPM certification at all times.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Repeat - Observed quat sanitizer at 3 compartment sink, bucket, and bottle reading 50 - 150 ppm. CDI- All items discarded to read 200 ppm. Sanitizer must be changed at the frequency necessary to maintain concentration.

4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy - PF - A thermometer is needed in the reach in holding packaged foods. CDI- Placed spare stem thermometer in unit. Recommend purchasing thermometer that measure air temperature to ensure food thermometer are always available.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - 0pts - Observed torn gasket in reach in unit in back area.

4-501.18 Warewashing Equipment, Clean Solutions - C - Observed sanitizer solution soiled. Ensure it is cleaned out as often as necessary.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Observed gasket cleaning needed in reach in units in front area.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - No employee health policy in place. CDI - Left state issued policy with PIC. Discussed the importance of maintaining a policy and active training for employees to understand their responsibility.

4-501.114 Maintain sanitizer at correct concentrations. -P - Repeat - Observed quat sanitizer reading 100 ppm at three compartment sink and at red bucket. CDI -Changed to read 200 ppm.

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. - 0pts - Observed several scoop handles stored in contact with powders for drinks. Ensure scoop handles are stored away from product.

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. - 0pts - Floor cleaning needed throughout for sticky residue.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitizer in 3 comp sink measured under 200 ppm quat; sanitizer in spray bottle measured 100 ppm quat. Sanitizer in red bucket was at proper strength of 200 ppm quat. CDI - had PIC increase sanitizer strength by adding more concentrate to sink and bottle - corrected to 200 ppm. Also observed PIC was unclear about how to measure sanitizer concentrstion properly with the strips supplied. CDI - reviewed procedure with him.

4-501.11 Maintain equipment in good repair. Observed split gasket at 1 door upright cooler.