BARRY'S BOOTCAMP SOUTH END

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at the facility during time of the inspection. Ensure there is a CFPM at the facility during all hours of operation. REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no working thermometer available at the facility. Facility has three thermometers (including thin probe thermometer) but none were working even after PIC had refreshed the batteries. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.

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 scoop handles and spoon handles stored commingled inside the containers of non-TCS protein powders, seeds, and other non-TCS food additives held on the countertop. Keep handles stored above the top of the food to prevent contamination. REPEAT VIOLATION.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the facility during time of the inspection. Employee who is ServSafe certified was not present at the facility today. Ensure there is a CFPM present during all hours of operation. REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign posted at female restroom which is used by employees. Ensure all handwashing sinks have handwashing signs posted.

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 opened jug of lowfat milk and a carton of almond milk both unlabeled with an opened date and stored inside the lowboy cooler. CDI: Food employee created date labels of when both were opened this past weekend. 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 .

3-304.12 (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 scoop handles and spoon handles stored commingled inside the containers of non-TCS protein powders, seeds, and other non-TCS food additives held on the countertop. Keep handles stored above the top of the food to prevent contamination. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points today since previous inspection report documented two separated citations for this violation, whereas only one citation was observed out of compliance during today's routine inspection.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P- Observed food employee start to don gloves to engage in food prep without washing hands. -CDI- EHS educated PIC on washing hands before donning gloves to engage in food prep and food employee washed hands. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed items stored in handsink. -CDI- EHS educated PIC on proper use of handsink and PIC removed items. -0-

3-202.12 Food may not contain unapproved food additives or additives exceeding levels generally recognized as safe (GRAS) as specified in 21 CFR 181-186. -P- Observed multiple food additives not found on GRAS list. Please review list and remove any items not on GRAS list. **3 DAY VERIFICATION REQUIRED** -0.5- Items not able to be verified on GRAS list at time of inspection: maca, creatine, adaptogen, bee pollen, block chain amino acids (BCAA), hemp seeds, raw greens, debloat. GRAS LIST: https://www.ecfr.gov/current/title-21/chapter-I/subchapter-E/part-582

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 multiple items with handles stored in foods. -0.5- 3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed no running water for utensils used for peanut butter and almond butter.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed PIC not able to answer questions about foodborne illness. -CDI- EHS educated PIC on foodborne illness. -0- For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dish pit to be W/R/S. -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: 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed almond milk and oat milk at 43F. Per PIC, items had been out for morning service. -CDI- PIC placed items in freezer to rapidly cool back down. -0- 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. -P- Observed bottle of raid. -CDI- PIC voluntarily discarded. -0-

4-903.11(A)(C) Store single-use and single-service articles 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 disposable towels stored on the floor. -0.5-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No CFSM present at the time of the inspection. REPEAT VIOLATION -1- For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed chemical spray bottle with no. Labeled below the hand sink. CDI - PIC labeled bottle.

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed in-use scoops stored in 2 separate wells of water with little water dripping from the faucets. CDI: EHS discussed with PIC and turned on the water well faucets to keep a running flow. -0.5-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with no CFPM. REPEAT VIOLATION -1- For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

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 Observed PIC with no CFPM. REPEAT VIOLATION -1-

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed in-use scoops stored in 2 separate wells of water with little water dripping from the faucets. CDI: EHS discussed with PIC and turned on the water well faucets to keep a running flow. -0.5-

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 Observed PIC with no CFPM. REPEAT VIOLATION -1-

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 does not have written cleanup procedures for vomit and diarrhea. CDI: EHS discussed with PIC and provided a copy via email. -0-

4-903.11(A)(C) Store single-use and single-service articles 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 a box of paper towels and a box of lids stored on the floor. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee with certified food protection manager certification. PIC stated the managers are currently looking to get it. -2- REPEAT VIOLATION

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM certification in establishment. PIC stated that certification training is scheduled. -2 points-

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC had limited knowledge of food borne illnesses and symptoms. Observed no employee health signage or information in establishment. CDI - Employee health was discussed with PIC and employee health signage was left with PIC to be reviewed with employees and posted. -0 points-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer in establishment. A VR is scheduled for 6/25/2021 to determine if establishment is in compliance. -0.5 points-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloth stored on side of sanitizer bucket. CDI - Wiping cloth was placed back in sanitizer solution. -0 points-

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 plastic cups stored on floor under hand washing sink. -0 points-

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 container of spinach with date mark rubbed off and open bag of spinach with no date mark. CDI- date marked

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wiping cloth in container of soiled sanitizer at proper strength on floor. CDI- discarded and removed from floor