VILLAGE JUICE & KITCHEN

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. PIC failed to use barrier to turn off handsink after washing hands. CDI- EHS discussed with PIC, PIC rewashed hands to demonstrate proper handwashing.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed heavily rusted shelving used to store chemicals under prep sink. PIC stated item was in the process of being replaced. *REPEAT* 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards needing resurfacing or replacement based on discoloration and deep grooves forming.

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 walls in prep areas and ceiling fans/tiles needing cleaning. Increase cleaning frequency. *REPEAT*

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 black beans being hot held with incorrect date marking label, 4/19 prep date. Per the PIC beans being held on today were the same as container of beans dated 4/27-5/1. CDI- PIC had correct date label marked on container. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed 3-comp quat sanitizer solution above 400ppm. CDI- PIC diluted during inspection to above 200ppm.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados washed, per the PIC, maintained with stickers intact in holding units. CDI- PIC removed items to have stickers removed and to rewash.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed heavily rusted shelving used to store chemicals under prep sink. PIC stated item was in the process of being replaced.

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 walls throughout establishment and ceiling fans/tiles needing cleaning. Increase cleaning frequency.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed waste can blocking handwashing sink. CDI Waste can was removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer was low reading 100ppm. CDI.. Sanitizer was remade to meet food code guidelines. 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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF ..Observed facility without employee health policy. CDI..EHS left policy For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce , chopped Spanish and cold pressed coconut milk above 41F..CDI items were voluntarily discarded. EHS will come back out to check WIC.. TCS were moved out of WIC and placed in RIC throughout facility. Repair tech was called for WIC 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 .

4-903.11 (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 several bins with debris in bottom that housed clean utensils

4-501.11 Maintain equipment in good repair. Observed WIC ambient at 51 F.. TCS foods were moved out of WIC and placed in RIC throughout facility. Repair tech was called out during inspection. EHS ensured the door was closed for 20 mins, no one going in or out. Outside thermometer started at 57 and dropped to 55.

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 vent in WIC with build up

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in a cleaned dish area. CDI. PIC removed.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. OBSERVED employee return from break and went directly to food prep without washing hands. CDI. Education was provided and employee rehashed hands.

6-301.14 Post a handwash sign at each handsink. Observed no hand washing signs in the facility during inspection. CDI. PIC was provided some and were posted.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in quarternary sanitizer bucket at 50ppm. -CDI- PIC corrected concentration between 150-200ppm. Repeat

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed in use scoops stored with handles touching the food.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed trash can stored in front of handwashing sink. -CDI- PIC removed trash can. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 Brussels sprouts improperly date marked in prep unit #2 (12/8-12/24). Observed cut spinach on salad wall date marked 12/6-12/12. Observed cut spinach and cut kale at smoothie station date marked 12/5-12/9 (discard 12/11). Observed oatmilk in RIC under smoothie station with no date mark. Observed cut spinach with no date mark in cold drawers. -CDI- PIC correctly date marked Brussels sprouts. PIC voluntarily discarded of spinach, oatmilk and cut greens. **REPEAT** -3- 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in quarternary sanitizer bucket at 50ppm. -CDI- PIC corrected concentration between 150-200ppm. -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 gloves stored on floor in downstairs storage area. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored behind spinach in cooler drawer. CDI: Items reversed to prevent raw product from being pulled over the ready to eat items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Observed rice and quinoa scoops stored in containers from this morning. CDI: Scoops taken to be washed, rinsed, and sanitized. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on bucket of feta cheese in walk in cooler. CDI: Bucket date marked for 9/2 when it was opened. Observed no date mark on spinach in cooler drawer. CDI: Product date marked with date of bulk batch in the walk in (9/2). REPEAT VIOLATION 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 . 3-501.18 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 feta cheese portioned into containers in reach in part of prep top with 9/4 on them. Feta was properly date marked for 9/2 when the original tub was opened. EHS reminded PIC to date mark items in smaller containers with the original prep/open date. Observed goat cheese from 8/16 in prep top cooler. CDI: Goat cheese voluntarily discarded. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sweet potatoes cooling in reach in part of prep cooler while tightly covered. CDI: Product uncovered and moved to the walk in cooler to continue cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Kale dated for 4/13, CDI- PIC was confident date was wrong and knew date of prep and dated as such 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Boiled eggs and kale in cooler recorded above 41F, CDI - 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 .

4-501.11 Maintain equipment in good repair. Gasket torn in freezer drawer. Repair

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Two scopes soiled with food debris. CDI- Taken to dish Machine.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses Sanitizer recorded below 50ppm Quat. CDI- Discarded

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee cracked a raw egg and then proceeded to handle a RTE toast without changing gloves. CDI - Corrected via instruction, employee discarded gloves and donned new pair. After cracking raw eggs, discard gloves and wash hands.

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 . Lettuce in lettuce cooler recorded at 44F, CDI - Placed on TPHC.

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 Dish machine and Quat dispenser recorded below 50ppm , CDI- Dish machine primed and working, PIC will call EcoLab for Quat dispenser. VR

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Boiled eggs recorded at 47F and cooling in reach in cooler, CDI- Moved to WIC for cooling.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer recorded below 50ppm Quat, CDI- Exchanged. REPEAT

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. Ceiling fan dusty and needs cleaning.

3-404.11 (B) Juice that is not treated per 3-404.11 (A) shall be labeled with the phrase WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems. See item number 37 on this report for additional requirements related to ingredients and allergens. Facility has raw pressed cold juices that is not pasteurized from commissary kitchen. Juices must be labeled as the above.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Squash cooling at room temp. On speed rack. CDI- Brought into WIC for rapid cooling. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer recorded at <50ppm.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed black beans recorded at 52F (see chart). After discussion with PIC, it was determined it was cooked and cooled last night and failed to cool to 41F. Discussed with PIC temperature checking for cooling. CDI- Discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cooling methods failed (see # 18). CDI- Discussed with PIC proper cooling methods.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed olive oil unlabeled.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Some cutting boards minorly scarred. Replace or resurface.