SMOOTHIE KING #633

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. EHS observed two bottles of peanut butter and two bottles of chocolate syrup on make line without proper labels. (0)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed employee without proper hair restraints. REPEAT. (0.5)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed concentration of sanitizer below required concentration. (Manufacturer labeling states 150-400ppm). CDI - PIC re-made sanitizer at correct concentration. REPEAT. (1)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris present in hand sink. EHS advised to only use hand sink for handwashing. CDI - PIC removed food debris from hand sink. (0)

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed open container of almond milk with no date marking present on container. PIC stated they hold almond milk for 16 days before discarding. EHS educated PIC on date marking standards and to discard food required to be dater marked after 7 days. CDI - PIC stated almond milk was opened on Monday and applied date mark to reflect when opened. (1.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed food employee making smoothies without hair restraint. EHS discussed food code rules regarding hair restraints with PIC. (0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer holding in use wiping cloths at 100ppm. Manufacture label stated concentration should be at 200ppm to sanitize. CDI - PIC made new buckets of sanitizer at 200ppm. (0.5)

4-501.11 Maintain equipment in good repair. Observed bottom seal of gasket on two door reach in coming off door. Observed broken gasket on three door freezer. Repair/Replace.

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 one ceiling tile above three compartment sink that was porous, not smooth, or easily cleanable. Please replace. (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 significant rust and accumulation of food debris inside cabinets at front-area hand sink and inside dry storage cabinets. Increased cleaning frequency and demineralization of metal surfaces recommended. (-.05)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer in 3 comp. Sink recorded <100ppm Quat. Dispenser not properly dispensing chemical. Repair. VR. Facility will make it manually until dispenser repaired. 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

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.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no one certified as a food protection manager present during inspection. Food employee is starting his ServSafe class next week.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. REPEAT. Observed sanitizer in sanitizer buckets reading 50 ppm. No signature needed due to COVID-19 guidelines.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets with sanitizer reading less than 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 large box of foam cups stored on floor by front counter.

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

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

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 stored in smoothie powders with handles touching food product. Keep handles above and not touching the food.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed inside the freezer behind the flip top cooler. Repeat violation.

5-205.15 Maintain a plumbing system in good repair. Observed a slow drip in the piping below the three compartment sink.

4-501.11 Maintain equipment in good repair. Observed several split gaskets on freezer/refridgeration units. Gaskets needs replacement.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF Observed employee begin to wash utensils in wash water at 88F. Wash water must be maintained at 110F or higher during active washing. CDI (corrected during inspection)- Employee drained and refilled water. Two blender lids that were washed in 88F water moved to be rewashed. 4-501.18 The wash, rinse, and sanitize solutions shall be maintained clean. Observed employee begin washing utensils in wash water that was not clean. Wash water was cloudy and had significant food debris. CDI- Wash water drained and refilled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed an accumulation of residue and debris on the shelves below the main counter used to hold wrapped single service articles such as straws and lids. Gaskets are also in need of cleaning on small reach in cooler beside handsink. Shelves are in need of detailed cleaning and cleaning frequency increased.

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 ceiling tile in back above 3 compartment sink area with water damage. Ceiling tile needs replacement.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 compartment less than 100 ppm for quat ammonium. CDI PIC will add more quat ammonium manually until maintenance can look at it and confirm it is hitting 150-200 ppm per manufacturer instructions. REPEAT VERIFICATION REQUIRED

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 in front of ware washing. Make sure to keep in good repair. REPEAT Very minor points not escalated; however if floor continues to deteriorate points will be deducted in next inspection.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2-101.11 PIC shall be present during all hours of operation. -PF During inspection, did not observe a certified food protection manager.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed food employee drinks on counter when arrival for inspection. CDI Drink was disposed of.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee take payment then proceed to make smoothie without washing hands. CDI Food employee directed to wash hands after taking payments. Observed food employee pick receipt off floor, stick receipt to blender and continue with making smoothie. CDI Food employee directed to not touch floor without washing hands before making smoothie. 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 using a protective barrier to turn off faucet. CDI Explained to food employee regarding cleaning procedure and food employee directed to rewash per hand washing procedure. REPEAT

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed scoops used for protein powders with food debris on it. CDI Scoops taken to ware washing. *Food employee stated they should be cleaned each day and were not used today.* 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bottle, sanitizer bin at ware washing and sanitizer bucket reading less than 100 ppm. CDI Spoke to food employee regarding not using hot water to mix; tested at ware washing and was coming out at 150 ppm for quat sanitizer; will change out bottles, bin and bucket.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in gaskets of reach in unit below flip top. Make sure to keep clean. REPEAT. No points deducted; overall nonfood good.

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 tile starting to break in front of ware washing. Make sure to keep in good repair.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee go to car to get hair restraint come back inside and proceed to go to food preparation without washing his hands. CDI Food employee directed to wash hands. 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 turning faucet off without using a protective barrier. CDI Teaching moment and employee required to rewash hands.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Upon entering food establishment and conversation with PIC, informed blenders and utensils are only cleaned twice a day.CDI Explained to PIC that food contact surfaces need to be cleaned every 4 hours.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Upon entering food establishment, observed food employee without hair restraint. CDI Employee placed hair restraint on.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed scoops being stored in container with pink reside and build-up. Increase cleaning frequency or replace.

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 wall damage beside can wash. *Remodeling occuring over next month.**

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Ensure persons that do not pertain to the kitchen are not allowed in kitchen area. Observed child walking freely in kitchen area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed thermometer that was soiled while being stored. CDI thermometer cleaned. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Did not observe but facility needs to make sure food contact surfaces such as blenders and scoops not stored in food must be cleaned everyn 4 hours.

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. Observed floors, back handsink and walls in need of cleaning. Repeat.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P: Through conversation with owner and manager, determined blenders and other utensils used for preparation of kale products are not cleaned asnd sanitized every 4 hours. CDI- discussion of options with PIC.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: No thin probe thermometer in facility. 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No thermomter in cold make unit.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Floors in need of better and more frequent cleaning.