RICOS ACAI MIDWOOD

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quaternary sanitizer in 3 compartment sink at 100-150ppm. Per instructions on bottle, solution should be maintained at 200-400ppm. CDI - PIC added additional tablet to solution. Concentration was then observed at 400ppm. - 1.5 - REPEAT 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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quaternary sanitizer in 3 compartment sink at 100-150ppm. Per instructions on bottle, solution should be maintained at 200-400ppm. CDI - PIC added additional tablet to solution. Concentration was then observed at 400ppm. 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

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed dispensing bags of green product on shelf without label. PIC stated it was a premade pistachio paste. CDI - PIC labeled container holding bags at time of inspection. - 1 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed numerous stacked plastic pans in clean storage with sticker residue on outside and inside transfer. CDI - Pans were moved to dish area for cleaning. - 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of yellow liquid hanging on chemical storage shelf with no label. PIC stated it was sanitizer. CDI - PIC labeled bottle. - 1 -

5-205.15 Maintain a plumbing system in good repair. Observed facility handwashing sink slow to drain. Repair - 1 -

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 several floor tiles missing at back door. Repair

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Obseved spray bottles with cleaners without labels. CDI. PIC labeled bottles.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one at facility with certified food protection manager certification. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several food containers with sticker residue, moved items to dish wash area. CDI 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 .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Sanitizer solution at 3-compartment sink measured less than 150 ppm quat. Dishes were in sanitizer. Maintain quat sanitizer at 150-400 ppm. CDI - Tablet added to solution and it measured 200 ppm.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. 1 dead roach observed beside desk. Remove dead pests. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 employee wearing a bracelet. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. REPEAT

4-501.11 Maintain equipment in good repair. Torn gasket present on door of upright cooler. Replace torn gasket. 0 pts.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee Gatorade beverage with screw cap top in use sitting on prep top surface immediately adjacent to utensils and food being prepared. CDI - beverage removed REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed open in use oat milk in reach in cooler with no date mark present. CDI - date mark applied as PIC noted is new offering and was opened 5 days prior.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food wearing watch and bracelet on wrist. Remove watches and jewelry from arms when handling food. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee cell phones laying on prep surfaces immediately adjacent to food in process. Designate an area away from food prep for the storage of employee belongings.

2-102.12 Certified Food Protection Manager - C. Observed no certified food protection manager present in establishment during inspection. 2-101.11 PIC shall be present during all hours of operation. -PF. Observed no designated PIC present during inspection. Upon entry, employees noted that there was no manager present. Employee Eric stepped forward to assist EHS since he had been employed longest. A Person In Charge who is a certified food protection manager must be present any time the establishment is operating.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Observed PIC unable to describe reportable illnesses and symptoms and unable to locate any employee health policy information. CDI - EHS discussed reportable illnesses and symptoms with PIC and provided Employee Health flyer to post in unit.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed partially consumed personal employee water bottle with screw cap on countertop mixed with food items in preparation process. Ensure employee beverages which will be consumed in the food prep area have a lid and straw and area stored away from food and food contact items.

7-206.11 Restricted Use Pesticides, Criteria - P. Observed household Raid Ant and Roach spray present on storage rack in establishment. CDI - PIC removed. Do not use household pesticides in the commercial foodservice establishment. Contact Pest Control Operator.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing bracelets on wrists while preparing food. Remove jewelry from arms while performing food handler duties.

3-302.15 Wash fruits and vegetables prior to use. Observed employee fill prep top unit with unwashed blueberries for customer service directly from retail packaging without washing. Wash all produce items that are not received in ready to eat form.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Observed employee towel drying cutting boards in lieu of air drying. Employee noted that they towel dry plastic food containers before storage as well. Do not towel dry clean utensils. Allow items to fully air dry prior to storing.

4-501.11 Maintain equipment in good repair. Observed damaged/broken handle of deep freezer near service window and missing handle plugged with screws on other adjacent deep freezer. REPEAT - no point escalation as cutting boards were observed in good repair today.

4-501.11 Maintain equipment in good repair. Observed door handle on reach in freezer in need of repair. 4-501.12 Cutting Surfaces - C Observed cutting board at flip top unit no longer smooth and easily cleanable. Repair/replace as needed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed clear containers with sticker residue on bottom.

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 for acai stored in pooled water. Maintain water above 135F, in running water or in clean, dry place.

6-501.19 Closing Toilet Room Doors - C Observed employee bathroom without self closing door.