SMOOTHIE KING #167

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. 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 almond milk holding above 41F. CDI- Almond milk placed in low reach in 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 .

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). 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 flatbreads, chicken bites without a date. CDI- Items dated. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored at the 3 comp with dishes. Sink was set for washing. CDI- Food removed.

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

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 low reach in cooler in need of cleaning.

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 corner guard missing on wall at mop sink. Observed hole in wall patched with filler. Area is not smooth and easily cleanable. Observed several light fixtures not functioning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM certificate. 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 no date for milk. CDI- Dated. Observed milk dated for 16 days. Milk is to be kept for no longer than 7 days. CDI- Dated corrected. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in kitchen area near mop sink. REPEAT

4-501.11 Maintain equipment in good repair. Observed shelves on drain board rusted. Replace/ repair.

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 low reach in cooler in need of cleaning.

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 back kitchen area in need of cleaning, especially under and around equipment.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. 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 milks holding above 41F in cold well. CDI- Items placed in reach in cooler 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 gnats in kitchen area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large bag of sugar on floor.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in dry storage area.

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 under and around equipment

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. 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 almond milk holding above 41F in the bottle cold unit. CDI- Milk placed int he freezer to quickly 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 .

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 cups stored sewer lines in cabinet under the sink.

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, under and around equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink and phone stored on protein powder bin. CDI- Drink removed.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of scoops stored under the 3 comp sink on the floor.

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 mini cups stored under sink up front. CDI- Removed

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 low reach in in need of cleaning.

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 under and around equipment in the back kitchen area. 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 behind soap dispenser.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink and food stored on top of sugar bin in the back kitchen area.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed blueberries and strawberries stored over ready to eat items in reach in cooler. CDI: Items reorganized. For more information on food storage order 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 at 50ppm quat coming from the dispenser at the 3-comp sink. CDI: PIC fixed dispenser and product dispensing at 200ppm quat by end of inspection. 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

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket at 0 ppm of quat. CDI - PIC remade the sanitizer and it is the correct concentration.

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 chipped floor tile at ice machine and mop sink; and cracked floor tiles throughout back kitchen. Observed wall to front-right of mop sink with damage, peeling paint, and some foam exposed. Observed missing corner guards on left wall at mop sink. Observed wall damage behind soap dispenser at the front handsink. REPEAT VIOLATION

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. Through discussion with PIC and employee, blenders and lids are only washed, rinsed, and sanitized once per day. Employee stated that blenders are just rinsed out with water between uses. CDI: PIC educated staff on requirements for wash, rinse, and sanitizing equipment. EHS suggested only using half of the blenders at a time so that there are always some that are clean. Then they have time to wash, rinse, and sanitize the other blenders while still being able to make smoothies during the next 4 hour period. 4 hours of use had not passed yet for today. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed concentrated stock bottle of produce cleaner stored over smoothie additive dry goods. CDI: Bottle removed to lower shelf.

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 chipped floor tile and cracked floor tile near ice machine.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed the sanitizer in the 3-compartment sink was at 0 ppm of quat. CDI - PIC remade the sanitizer and the correct concentration is now at 200 ppm. For more information please visit: http://meck.co/FoodSafety 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket at 0 ppm of quat. CDI - PIC remade the sanitizer and it is the correct concentration.

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed mops stored upside down. Properly stored to prevent contamination of the handle.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the front handsink. Back handsink has two, relocate the other handsink sign to the front.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed the sanitizer in the 3-compartment sink was at 50 ppm of quat. Sanitizer jug was almost empty. CDI - PIC replaced the chemicals and the correct concentration is now at 200 ppm. For more information please visit: http://meck.co/FoodSafety 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 .

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 gasket on the reach in freezer accumulating debris and residue. Clean and maintain.

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed mops stored upside down. Properly stored to prevent contamination of the handle.

2-201.11(A - C) & (E). Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed current Employee Health Policy does not include Salmonella nontyphoidal. CDI: provided PIC with an updated copy of Employee Health acknowledgment form. No points deducted since first inspection under new food code rules.

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 the cleanup of vomiting and diarrheal events. CDI: provided the PIC with copy of written procedures. No points deducted since first inspection under new food code rules.

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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed one bottle of oatmilk inside front prep cooler dated 4/4 that had expired past 7 days. CDI: milk was discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed chemical bottles stored improperly hanging from front handsink. CDI: returned back to chemical area at can wash.

4-502.11(B) Provide accurately calibrated thermometers. Pf. For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed current thermometers with dead batteries. VR in 10 days to ensure properly working thermometers.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee coat stored on top of cane sugar bin.

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

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

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer in 2 buckets at 50ppm. CDI: dumped and refilled with sanitizer at proper concentration. n

General Comment: 5-205.15 Maintain a plumbing system in good repair. Observed water draining slow at can wash area. Work order has been placed. No sewage back up observed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager. Facility is no longer under to the 210 days permitting window. Repeat violation. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed PIC unable to understand when employees are to report back to work after reporting the illnesses. PIC was unaware of the employee health policy but identified the location the flyer was posted. Ensure employees can only come back to work after 24hrs to 48hrs symptom-free, depending on the symptoms reported. CDI EHS discussed the employee health policy to PIC and employees.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed 2 packages of "HOT SHOT NO PEST STRIPS" in the food prep area hanging under a handsink and shelf by smoothie prep area. Packaging states to prohibit the use of pest strips in areas where food is prepared and served. Ensure to carefully read the packaging of any pest control methods to assure that it can be safely used in a food establishment. CDI PIC voluntarily discarded pest strips.

3-307.11 Miscellaneous Sources of Contamination - C Observed pest control strips stored hanging under a handsink with packaging stating to not use in an area of food prep or serving (see violation #26).

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

4-501.11 Maintain equipment in good repair. Observed tall reach in unit across from the 3 comp sink with a split and damaged gasket. Ensure to repair or replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces (reach in freezer, containers of utensils, etc.) with debris build up. Ensure to increase cleaning frequency.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager (CFM). Observed no CFM on site during inspection. Facility is within 210 day permitting window. No points deducted. REPEAT VIOLATION

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thermometer does not work. VERIFICATION REQUIRED

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee purses and jackets stored on top of boxes of almonds in back dry storage area. See #54

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 handles of scoops down in smoothie add-ins during inspection. CDI: Handles removed from product.

4-402.12 Fixed Equipment, Elevation or Sealing - C Observed gap between 3-comp sink and wall that requires sealing or sink must be permanently off-set 2 in from wall to allow for proper cleaning.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed damaged baseboards throughout facility. 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 wall near mop sink, damaged floor tiles in back kitchen, and FRP peeling away from wall in several areas.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed facility has a designated area, however space is not large enough for all of employee belongings.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager (CFM). Observed no CFM on site during inspection today. Facility has new ownership and is still within the 210 day grace period to have someone on site that is a CFM.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at front handwashing sink. Corrected during inspection (CDI): Soap provided.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed only 2 blenders being taken back for wash, rinse, and sanitize at 4 hour intervals. Through discussion, employees confirmed that 2 blenders and their tops are taken back every 4 hours to be washed rinsed and sanitized. Employees said they do the same with the scoops used for TCS foods. All staff were directed to ensure that all utensils that are used with TCS foods are washed, rinsed, and sanitized every 4 hours.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed vent on front freezer to have dust accumulation.