SMOOTHIE KING

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one in establishment with food protection manager certification. 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 chicken, oat milk and almond milk incorrectly, date marked for 10/24 - 10/31 (8 days). EHS educated PIC on seven day date marking. Day one is initial day of prep. CDI - PIC added correct dates on all items 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 .

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade stared as clean with visible food debris and food build up. CDI - PIC moved to 3 comp sink for cleaning. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with visible black and brown buildup. Increase cleaning frequency.

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 eggs prepared the day before without date marking. Observed chicken incorrectly, date marked for 6/30 - 6/7 (8 days) when prepared 6/29. EHS educated PIC on seven day date marking. Day one is initial day of prep. CDI - PIC added correct dates on all items. 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf observed dented cans stored with ready to use cans. CDI - PIC voluntarily discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without head covering working with RTE foods.

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 single use bowls stored on the floor of the employee restroom. CDI - PIC placed on a shelf in dry storage.

4-501.11 Maintain equipment in good repair. Observed gaskets in LBs and RIC torn. Repaired/replaced.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade stored as clean with food debris. PIC stated that item had not been used since the fall. CDI- PIC removed item to be w/r/s. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sani bucket at less than 50ppm quat solution. PIC stated buckets are normally refreshed every 4 hours but had not been today. CDI- PIC removed bucket to be refreshed to above 200ppm. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored next to uncovered ice well. EHS discussed relocating container to prevent potential contamination of non-TCS food.

4-501.11 Maintain equipment in good repair. Observed gaskets of 2D prep unit and 2D low RIC torn, in disrepair, needing to be repaired or replaced. Observed water pooling at bottom of 2D prep unit. PIC stated work order had been put in. *REPEAT*

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach-in coolers. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach-in coolers. REPEAT VIOLATION. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed white cutting boards with moderate-heavy scoring.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach-in coolers. REPEAT VIOLATION.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf Observed no thin tip thermometer available for use- battery low/dead. EHS will return within 10 days to verify facility obtained thin tip thermometer. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach-in coolers. REPEAT VIOLATION.

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 base coving separating from wall next to mop sink.

2-102.12 (A) Certified Food Protection Manager. Observed no certified food manager during my inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Greek yogurt above 41F in the reach in/prep cooler. CDI - food handler discarded. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed clear liquid in a spray bottle in bathroom unlabeled. CDI - Food handler labeled bottle

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers wet stacked. Allow to air dry prior to stacking

4-501.11 Maintain equipment in good repair. Observed the prep top cooler with an ambient air temperature of 56F. Yogurt was stored in this unit, and discarded. Repair the unit is you plan on storing TCS foods in here, must maintain at least 41F or below.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash bin in the restroom.

2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. Observed the following priority items during the inspection: Sanitizer at 0 ppm of quat. Food handlers were unable to answer questions regarding sanitizer and filling up the paper towel dispenser. CDI - Provided education to the food handler on sanitizer and testing. Whenever the business is open there needs to be one person onsite who is in charge. This person is responsible for food safety, and their job is to make sure that employees are following standard procedures. The PIC does not need to be a manager and everyone should know who the PIC is. They need to make sure that employees are: • Washing their hands at the right times using the right method • Not working when they’re sick • Cooking foods to the right temperatures (if applicable) • Using rapid cooling methods (if applicable) • Sanitizing utensils and equipment. The PIC must be confident enough to correct employees who are not following procedures. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety

2-102.12 (A) Certified Food Protection Manager. Observed no certified food manager during my inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the back hand sink. CDI - Paper towels provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed sanitizer in the warewash sanitizing basin below 200 ppm of quat. CDI - Provided education to the employee. Quat just need to be remade in the sanitizing sink, the quat out and is now properly dispensing the correct concentration. -REPEAT-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler without a proper hair restraint while working with foods. -REPEAT-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed the sanitizer in the sanitizing bucket at 0 ppm of quat. CDI - PIC remade the sanitizing buckets. -REPEAT-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers wet stacked. Allow to air dry prior to stacking

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 gaskets on reach in cooler and prep top cooler in front service area in need of cleaning. Clean and maintain.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash bin in the restroom.

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 food stored on the top shelf in the reach in cooler. Designate an area for employee food and drinks at the bottom of the cooler to prevent contamination of facility foods.

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 current employee health policy does not reflect the addition of salmonella (non-typhoidal). CDI - Provided the PIC the updated employee health policy via email.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at both handsink when I arrived to conduct my inspection. CDI - PIC provided paper towels at both handsinks.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed sanitizer in the warewash sanitizing basin below 200 ppm of quat. CDI - PIC changed the quat out and is now properly dispensing the correct concentration.

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

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 plastic containers used to stored scoops/utensils with residue and debris. Clean and maintain.

2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf Observed a few priority violations during the inspection pertaining to datemarking -exceeding 7 days, cold holding, clean and sanitizing- no sanitizer in warewashing while actively washing. EHS provided education

2-102.12 (A) Certified Food Protection Manager. Observed no certified food manager during my inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the sanitizer in the warewashing sink was 0 ppm, one blender lid in the solution. Team member remade the sanitizer however it was still 0 ppm. CDI- PIC arrived and fixed the sanitizer. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the can opener accumulating food debris on the blade. Clean and maintain.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed almond milk at the top prep cooler temped at 46F. CDI - Food handler discarded the milk. Explained that the almond milk will need to stay in the reach in cooler and maintain 41F or below.

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 Observed the date marking chart on the refrigerator marked incorrectly for almond milk 10/5 - 10/12 (exceeds 7 days) and almond milk at front prep station date marking for 10/3-10/20 (exceeds 7 days) , observed oat milk on their shelf life chart giving the product 16 days- correction on the chart shall me made to reflect a 7 day shelf life. Observed milk in the reach in cooler date marked from 10/3-10/10 (exceeds 7 days). CDI - Food handlers corrected the date marking. EHS discussed datemarking properly with the food handler.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed red liquid in a few spray bottles unlabeled. CDI - Food handler labeled all bottles.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler without a proper hair restraint while working with foods. -REPEAT-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed no sanitizer in the sanitizing buckets.

3-304.12 In-Use Utensils, Between-Use Storage Observed scoops in the dry powder mixes with the handles in the mixes.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic container over the warewashing sink wet stacked. Allow to air dry prior to stacking.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior of the chest freezer accumulating food debris. Clean and maintain.

5-501.113 Covering Receptacles. Provide a covered receptacle in the restroom.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection in the facility at the time of inspection. Needs to be certified.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed active dish washing in three comp sink with low sanitizer concentration of about 20ppm. Observed the sanitizer container is empty. prepared three comp sink for hot water sanitization and will be back next day to ensure there is sanitizer in the facility.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no thermometer in the facility at the time of inspection. Needs to have one. REPEAT.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in solution with low sanitizer concentration. CDI. PIC replaced the solution.

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