SMOOTHIE KING #1357

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling and preparing customer orders void of proper hair restraints. Ensure all food handling employees don proper hair restraints at all times. Repeat. 0.5 pts.

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 at bottom of RIF during inspection. More frequent or thorough cleaning necessary to preclude pest harborage. 0 pts.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacle in employee restroom during inspection. Acquisition necessary. Repeat. 0 pts.

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 baseboards, missing ceiling tile, and various cracked and/or chipped floor tiles throughout back prep area during inspection. Repair and/or replacement necessary. Repeat. 0.5 pts.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC on site during inspection. Ensure PIC is on site during all hours of food preparation and handling. 10 day VR required. 1 pt.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all hours of food preparation and handling. Repeat. 1 pt. 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 sanitizer dispensing below 200ppm quat during inspection. Maintenance contacted during inspection. Facility to manually dose sanitizer until repair. 72 hour VR required. 1.5 pts. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed oat milk in front prep unit holding above 41F during inspection. See temperature chart. Oat milk is stored above air curtain. CDI - Oat milk voluntarily discarded. REHS advised storing oat milk, almond milk, yogurt, and other TCS products in bottom of unit. Repeat. 1.5 pts. 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 .

3-501.18 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 almond milk in prep unit baring no label identifying the date which it was opened. CDI - Employee verified they had opened almond milk on 4/3/26 and labeled. 0 pts. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer on site during inspection. Acquisition necessary. 10 day VR required. 0.5 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed both employees void of proper hair restraints during inspection. Ensure all food handling employees don proper hair restraints. 0 pts.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips on site discolored and unable to provide an accurate concentration reading. Acquisition necessary. 10 day VR required. 0.5 pts.

5-501.17 Provide a covered waste bin in female restrooms. Observed no lid for waste receptacle in employee bathroom. Acquisition necessary. 0 pts.

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 baseboards and missing ceiling tile in back prep area during inspection. Observed multiple cracked and chipped floor tiles throughout entire prep area. Repair and/or replacement necessary. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings being stored above and in conjunction with customer foods during inspection. CDI - Employee relocated. 0 pts.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed Greek yogurt and almond milk above 41F. Items were left out refrigeration. CDI: Items were placed in reach in freezer to cool. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects throughout facility.

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 in bottom of reach in freezer and prep unit. Clean as needed.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee certified during inspection.

REPEAT 6-301.14 Post a handwash sign at each handsink. Observed missing handwashing signs at the back hand sink and bathroom hand sink. Improvements on hand washing sinks from previous inspection.

REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee preparing food without a hair restraint.

REPEAT 4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed napkins being stored in the employee restroom. 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 highly stacked cups that are exposed to customers at the check-out line.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee certified during inspection.

REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.14 Post a handwash sign at each handsink. Observed missing paper towels at the front kitchen hand sink. CDI - Employee provided during inspection. Observed missing handwashing signs at the back hand sink and bathroom hand sink.

REPEAT 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 two employees preparing food without hair restraints. Observed one employee with a bracelet on.

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 several scoop handles inside of smoothie products. REHS educated employee on the risks of barehand contact on these ready-to-eat products.

REPEAT 4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed napkins being stored in the employee restroom. 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 highly stacked cups that are exposed to customers at the check-out line.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors. Improvements from previous inspection due to no missing drain plug.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee certified during inspection. Repeat

6-301.14 Post a handwash sign at each handsink. Observed missing hand wash signs at both hand wash sinks.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee preparing smoothies with no hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets at 0ppm quat sanitizer.

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 several scoop handles inside of smoothie products. REHS educated employee on the risks of barehand contact on these ready-to-eat products.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed napkins being stored in the employee restroom. 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 highly stacked cups that are exposed to customers at the check-out line.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. -P Observed A spray hose in the front prep area that dips well below the flood rim. 3-day verification required.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed pic state he does not have food safety certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizer in a red bucket and the 3 compartment sink at less than 50 ppm qac. CDI discarded 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

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 pumpkin no date mark observed. CDI date marked 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin diameter probe.

5-205.15 Maintain a plumbing system in good repair. Observed leak at hand washing sink in the front of house. Repair as needed.

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. Observed no updated employee health policy with the top 6 reportable illnesses. Emailed it.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Ensure that team members are washing hands according to the correct hand washing procedure and using a barrier to prevent recontamination of hands. Observed team member recontamination hands by turning the faucet off with bare hands then make a smoothie.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 .Observed oat milk at 50F. Ensure that tcs foods are being held at 41F or below. Oat milk was discarded.

5-205.15 Maintain a plumbing system in good repair. Observed leak at hand washing sink in the front of house. Repair as needed.

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 facility with no written cleanup procedures for vomit and diarrheal events. CDI: EHS provided another copy via email. REPEAT VIOLATION -0.5-

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 ice scoop handle laid on the ice in the ice machine. -0-

4-501.11 Maintain equipment in good repair. Observed torn gaskets at prep reach in. Recommend to replace. -0-

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. Observed no updated employee health policy with the top 6 reportable illnesses. Emailed it.

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 procedure. Emailed it.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed the sanitizer bucket and the sanitizer in the three compartment sink at 50ppm Quat. Per the manufacturer's label, it should read 150ppm-400ppm to be the correct strength. CDI- Readjusted the unit, and now it is at 150ppm quat.

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.   Observed bins of powder unlabeled. CDI- Provided labels to comply with the rule above.

No Points Deducted: 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 a box of cups stored on the floor. Lift to protect them from contamination.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water in the facility. Per the PIC, the water heater was turned off due to it over heating and fogging up the back of the house. *ITS issued.*

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a CFPM.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Metal sponge observed in handsink. CDI- removed and sink cleaned.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer recorded at <50ppm in sink. CDI- Re filled.

4-501.11 Maintain equipment in good repair. Gaskets torn on tall reach in. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC onsite was not a certified food protection manager. - 2 points.

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. Quat sanitizer in sanitizer bucket was reading below 200 ppm. CDI- Pic changed sanitizer so that it was reading in between 200-400 ppm. -.5 points.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed single service cups being stored inside of the employee's bathroom. Ensure that no single service articles are being stored inside of bathrooms. All single service articles shall be stored in places away from possible contamiantion. -.5 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Replace torn gasket strip from 2 door tall refrigerator/freezer unit. All equipment is to be in good working repair. 0 points.

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 wash hands and used bare hands to touch knobs and turn water off. CDI- PIC insturcted food employee to re-wash hands and use paper towels as a protective barrier when turning off the water at hand sink.

4-502.11 (B) Good Repair and Calibration - PF Food thermometer was out of calibration by 4 degrees. VR PIC stated that he will install a new thermometer. Will check on compliance within 10 days.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints being worn by employees at time of inspection. Repeat

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed Cell phone being stored over service items in back prep area. Ensure that personal items are stored in desingated areas away from food prep.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints being worn by employees at time of inspection. Repeat

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thermometer unable to be located. 10 day verification required.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed hair restraints not being worn at time of inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored with clean utensils. CDI- removed

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 in use utensils,scoop, stored on paper towel. CDI- removed