SMOOTHIE KING #0848

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large covered trash bin blocking access to handsink located next to the ice machine. CDI: Trash bin was moved so employees could have ease of access to the handsink. REPEAT VIOLATION.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled spray bottle stored on the countertop along the make line. PIC stated the spray bottle was full of windex. CDI: PIC labeled spray bottle as windex for easy identification.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one sanitizer bucket full of QUAT sanitizer measuring 0ppm. CDI: PIC dumped out the sanitizer bucket and refilled with QUAT sanitizer measuring above 200ppm.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed stack of plastic pans wet-stacked and stored on the clean dish rack. Ensure all pans are completely air-dried before stacking together.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC at the facility upon arrival. Two food employees present were unable to answer all of EHS's questions. CDI: GM of the facility arrived on-site about 10-15 minutes after EHS's arrival, and stated that he stepped out to run to the bank. Ensure that any employees left in charge of the facility while PIC is out of the facility is knowledgable with food safety procedures in case of an emergency.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the facility at the start of the inspection. CDI: PIC who arrived to the facility shortly after EHS's arrival is a CFPM with an active certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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's food container box and drinks stored sitting on top of the chest freezer at the make line. CDI: PIC had food employee remove their food to prevent contamination.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a red sanitizer bucket stored inside the handsink located in the back area. CDI: Bucket was removed. Ensure nothing is stored inside the handsinks, blocking employee's access for proper handwashing.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer basin full of QUAT sanitizer at the 3-compartment sink, reading low concentration less than 50ppm. EHS noticed that the sanitizer water was steaming and PIC stated they used hot water. CDI: Basin was dumped and refilled with properly concentrated QUAT sanitizer, reading 200ppm. 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

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed "all-purpose cleaner w/bleach" spray bottle stored on the clean dish rack, above multiple multi-use containers/lids stored clean. CDI: Spray bottle was removed to prevent contamination.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies at the front make line and also in the back storage area. PIC stated they have a contract with ORKIN to service their pest control.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed both food employees actively engaged in food prep without hair restraints. Ensure all employees engaging in food prep have some sort of approved hair restraint to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in dry storage racks. Replace/repair rusted shelves so that they are smooth and easily cleanable.

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 food residue on the interior surface inside one of the lowboy coolers at the make line. Observed heavily soiled exterior surface of another lowboy cooler at the make line. Increase cleaning frequency. 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 damaged tile at the baseboard near the can wash. Replace/repair.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed strawberries stored over washed, RTE fruits in large reach-in.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed oat milk and almond milk holding above 41F for unknown amount of time, RIC was holding and other items were holding 41F and below. CDI both items discarded. Switching place in RIC they will be held. Repeat 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 .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household freezer chest in use. PIC stated this piece of equipment is going to be removed.repeat No escalation, providing time to move freezer out. Repeat

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 residue and build up on surfaces of reach in coolers, on shelving in reach ins, and on handles. Clean with more frequency. 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.floors around and under equipment observed with residue and debris. Clean with more frequency.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee wash hands, then turn faucet off with bare hands, then dry hands with paper towel. CDI PIC rewashed hands, turned faucet off with paper towel, then dried hands with paper towel.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed almond milk, watermelon juice holding above 41F. CDI PIC placed almond milk back in RIC to cool quickly as it had just been previously pulled out, and watermelon juice was voluntarily discarded. 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 .

3-501.18 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 pumpkin with expiration of 9/28 still held in use, Oberved watermelon and coconut water with no date marking. CDI PIC voluntarily discarded items. 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed almond milk and milk with no date marking. PIC stated stickers fell off, CDI PIC re date marked. Repeat 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 .

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 a in use nut butter with no label.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee without hair restraint. Ensure hair restraints are worn to protect food. Repeat

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 for powder for smoothies stored on top of lid, an unsanitary surface. CDI PIC placed scoop in dish are for wash.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household freezer chest in use. PIC stated this piece of equipment is going to be removed.repeat No escalation, providing time to move freezer out. Points will be taken if not removed next inspection.

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 residue and build up on surfaces of reach in coolers, freezers, and on handles. Clean with more frequency.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed strawberries and blueberries stored over washed, RTE fruits in large reachin. Repeat 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed frozen spinach and frozen cut fruits uncovered in reach in freezer with no cover accumulating frost from freezer or from flaking freezer ice into containers. CDI containers removed and replaced with new product.

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 almost and oat milk opened day prior with no date mark. CDI PIC date marked items. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee without hair restraint. Ensure hair restraints are worn to protect food. Repeat

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 paper towels and single use sanitizing wipes for sanitizing and wiping down items throughout facility stored, in wrapping, in restroom. CDI PIC moved those items to shelving outside restroom.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household freezer chest in use. PIC stated this piece of equipment is going to be removed.repeat No escalation, providing time to move freezer out.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed strawberries and blueberries stored over washed, RTE fruits in large reachin. CDI-PIC corrected storage order.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two of three employees without hair restraints. Ensure hair restraints are worn to prevent contamination.

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 in-use utensil handles stored in a manner that direct contact was being made with the lean chocolate, gladiator vanilla, and turbinado. Ensure handles are stored in the up-right position, not in contact with food.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household freezer chest in use. PIC stated this piece of equipment is going to be 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 food buildup inside front freezer chest. Increase cleaning frequency.

5-205.15 Maintain a plumbing system in good repair. Observed drain below 3 comp sink unable to properly drain. Wastewater did not overflow during the inspection and the water slowly drained. EHS did advise PIC that overflowing wastewater is deemed an imminent hazard and the establishment shall cease operations if this occurs. PIC stated a plumber was scheduled to arrive this afternoon.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC lacks food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - Observed chemical stored on handsink in back area. Also observed PIC discard wastewater into handsink in back area. Do not use handsinks for chemical storage or wastewater disposal from other sinks. - CDI - PIC moved chemical as well as cleaned and sanitized handsink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed quat sanitizer of 0ppm at sanitizer bay of three compartment sink. - CDI - PIC emptied and refilled sanitizer bay with properly concentrated quat sanitizer of 300ppm. 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 all employees lacking hair restraints.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wiping cloths stored in bucket of sanitizer of 50ppm quat. - CDI - PIC emptied and refilled sanitizer bucket to proper concentration of 300ppm quat.

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. - REPEAT - Observed food residue and debris on the interior of refrigeration units in back area. Clean and increase cleaning frequency to maintain clean.

5-402.13 Maintain sanitary sewage system according to Law. - P - Observed drain under 3 compartment sink unable to properly drain. Floor flooded when PIC attempted to empty the sanitizer bay to refill with fresh sanitizer. Observed water to drain very slowly, and PIC attempted to empty sanitizer bay by scooping water out with sanitizer bucket and discarding wastewater into handsink in back area. EHS asked PIC why can wash/mop sink was not used to discard the wastewater, and PIC stated can wash drain is connected to 3 compartment sink drain and would still cause the wastewater to flood the floor. PIC stated this issue has been occurring for about 2 weeks. Drain must be repaired to allow proper drainage flow and prevent wastewater from flooding the floor. - VR - Verification required within 3 days.

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 floor tiles near 3 compartment sink. Repair.

2-103.11(I) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC not ensuring rules for food safety were being met. During inspection, the only two cold holding units in the front service area were found to both have elevated ambient air temperatures holding TCS foods above 41f for unknown duration. PIC noted that there had been power issues over weekend and electrical issue was present with at least one cooler, however, cooler was still in use for TCS foods with elevated temperatures. CDI - education and discussion with PIC regarding duties set forth in code and corrective actions required by EHS during inspeciton.

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 no person present during inspection who is certified food protection manager. PIC Katrina is not a certified manager. REPEAT

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 . Observed all TCS foods including oat milks, almond milks, Greek yogurt, and open canned pumpkin holding in front line coolers above 41f. See chart. CDI - items discarded as PIC unaware of when the items placed into the unit. REPEAT. - no point escalation as previous temperature issues were related to storage in bottle chiller which was not in use for holding these TCS items. Issue today related likely mechanical or electrical issue.

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 household Hot Shot No Pest Strips in use in establishment. This is a pesticide which is not approved for use in the commercial food service establishment. CDI - removed.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed both front line service coolers holding TCS foods above 41f. Electrical drop cord observed running across floor and PIC noted there may be electrical issue present. It was also noted that power supply had been on and off multiple times over weekend. Reach in cooler on back wall observed to not be running at all - appears to be no power and ambient air temperature at 61f. Front counter service cooler has temp reading on thermostat of 37f, however it is standing with condensate inside and has ambient air temp holding at 47f and likely also has mechanical issue. These coolers are integral to the operation of the unit and must be repaired. Do not use the coolers to store any TCS foods including open nut milks, greek yogurt, or canned pumpkin. Verification required within 10 days.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present in various areas of both front and back of house. Contact PCO for service.

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 single service straws stored on bottom shelf that allows the product to be less than 6 inches off the floor. Raise the shelf - or relocate single service items to alternate location which is at least 6 inches off of floor. REPEAT

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed utensils washed in soapy water in 3 part sink at 93f. CDI - hot water added to raise the wash water temperature to above 110f.

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 reach reach in freezer in the front area with food debris accumulated in bottom and organic growth around top lid gasket. Clean. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee purses stored mixed with single service straws on shelving in back area.. Designate an area away from food and food contact items for the storage of personal belongings.

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 without a food protection manager certification. Date of inspection is 196 days since transitional permit was issued. PIC has 210 days from transitional permit issue date to comply.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee use gloved hands to rinse soiled blender pitchers and then proceed to prepare customer order with same wet soiled gloves. CDI - EHS educated employee on hand washing and glove usage polices. Gloves changed and hands washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed oat milk requiring refrigeration in front line bottle chiller holding at 50F, Almond milk at 58F. Bottles weren’t fully/properly inserted into chiller. CDI - oat milk and almond milk voluntarily discarded. All other TCS items in cold holding found to be at 41f or lower.

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 . Oat milk being stored in prep top chiller had a date of 6/2 to 6/17. PIC stated they normally keep items for a maximum of seven days. CDI: PIC voluntarily discarded the oat milk. 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 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 container of oat milk that was opened in the reach in cooler with out a date. CDI: PIC voluntarily discarded the oat milk.

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 single service straws stored on a shelf that allows the product to be less than 6 inches off the floor.

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 reach in cooler and reach in freezer in the front area with food debris on the non food contact surfaces. Units in need of cleaning. REPEAT

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light fixture in the back without shield, EHS unable to determine if light bulbs are shatter proof.

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 no certified food protection manager present in establishment. 0 point deduction. Establishment is currently under a transitional permit and certified food protection manager certification must be obtained within 210 days of permit issuance.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed employee rinsing soiled blender pitchers proceed to remove soiled gloves and then begin to don clean gloves and handle food items without washing hands. CDI - EHS educated employee on hand washing and glove usage policies. Hands washed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee use gloved hands to rinse soiled blender pitchers and then proceed to prepare customer order with same wet soiled gloves. CDI - EHS educated employee on hand washing and glove usage polices. Gloves changed and hands washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed oat milk requiring refrigeration in front line bottle chiller holding at 58f. Bottle may not have been fully/properly inserted into chiller. CDI - oat milk discarded. All other TCS items in cold holding found to be at 41f or lower.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing customer beverages and handling clean utensils at the front line with no hair restraint.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on cold holding equipment. Repair/replace. Observed rusted/corroded shelving in back of house. Repair/replace. These items are listed as non-compliant on the transitional permit. Establishment has 180 days from permit issuance to correct. 0 point deduction.

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 organic buildup on interior surfaces/shelving of front line cold holding equipment. Observed adhesive residue on exteriors of plastic food containers stored as clean. Observed pink gummy tape residue on blender pitcher handle.

5-205.15 Maintain a plumbing system in good repair. Observed spray hose at front line sink needs repair.

6-501.19. Closing Toilet Room Doors. Observed employee restroom that opens directly to kitchen area not self closing. Item is listed as non-compliant on transitional permit. Establishment has 180 days from issuance of permit to correct. 0 point deduction.

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 floor tiles under 3 part sink and at baseboard in restroom. Repair. Items are noted as non compliant on transitional permit. Establishment has 180 days from permit issuance to correct. 0 point deduction.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee items mixed with food items on back of house shelving. Designate an area away from food and food contact items for the storage of personal belonging.