JAMBA #140190 / AUNTIE ANNES

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all hours of food preparation and handling. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed various squeeze bottles being stored on handsink during inspection. CDI - Squeeze bottles removed from handsink. Repeat. 1 pt.

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 mini hot dogs, string cheese, and pretzels made with these ingredients void of labels identifying the date which they were opened. CDI - All items voluntarily discarded. Repeat. 1.5 pts. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed various toxic materials being stored above customer foods and service items in back storage area during inspection. CDI - Items moved to appropriate location. 0 pts.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probed thermometer on site during inspection. Acquisition necessary. 10 day VR required. 0.5 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling customer foods and beverages donning various pieces of jewelry on their hands and wrists, and void of proper hair restraint during inspection. Ensure all food handling employees follow proper personal cleanliness protocols. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Observed unpeeled banana donning produce sticker cut in half in bowl prep during inspection. Ensure all produce is properly washed prior to use. 0 pts.

4-501.11 Maintain equipment in good repair. Observed juice machines, utensil rinsers, and various refrigeration units out of order during inspection. Repair, replacement, or removal necessary to preclude pest harborage. Repeat. 0.5 pts.

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 food debris on floors all throughout kitchen during inspection. More frequent or thorough cleaning necessary to preclude pest harborage. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. Ensure CFPM is on site during all hours of food preparation and handling. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC onsite unable to provide information about employee health policy. PIC stated they have not been trained on reportable illnesses or symptoms. CDI - REHS provided employee health policy. PIC reviewed and signed during inspection. 1 pt. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pretzel area handsink blocked with large boxes during inspection. Observed various containers of bowl toppings being stored on handsink in bowl area during inspection. CDI - PIC moved all items to appropriate locations. 0 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed container of strawberries in bowl prep growing mold during inspection. CDI - PIC voluntarily discarded. 0 pts.

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 whole milk and almond milk in smoothie lowboy void of label identifying the date which they were opened. PIC unable to verify when items had been opened. Observed shredded cheese in pretzel lowboy with a discard date of 5/10/26. CDI - PIC voluntarily discarded all items. 0 pts. 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 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed various scoops being stored in stagnant water maintaining a temperature of 72F during inspection. Ensure all utensils are stored in water that is either constantly flowing, or maintains a minimum temperature of 135F. Repeat. 1 pt.

4-501.11 Maintain equipment in good repair. Observed multiple juice machines and utensil water warmer in disrepair and out of commission during inspection. Repair or replacement necessary. 0 pts.

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 debris build up in all refrigeration units during inspection. More thorough or frequent cleaning necessary to preclude pest harborage. Repeat. 1 pt.

5-205.15 Maintain a plumbing system in good repair. Observed wash compartment in four compartment sink unable to retain water during inspection. Repair necessary. 0 pts.

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 food debris on floors and walls all throughout kitchen area during inspection. More thorough or frequent cleaning necessary to preclude pest harborage. Repeat. 1 pt.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed lids sanitizing in 0ppm quat. Facility does not have water to remake sanitizer solution. Facility has voluntarily closed. VERIFICATION REQUIRED. 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

REPEAT 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoops being held in water at 123F.

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 food debris build up on bottom of reach in coolers, and fronts/sides of equipment. Clean as needed.

5-103.12 Provide water under pressure to all fixtures.-Pf. Observed facility without hot or cold water during inspection. Facility voluntarily closed. VERIFICATION REQUIRED.

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. Observed flooring throughout facility in need of cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at 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 at 42F and oat milk at 43F in 2-door lowboy. Observed ambient air at 41F. -CDI- PIC voluntarily discarded items. EHS recommended facility not use unit until repairs can be made as there was ice buildup at back of unit. -0- 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 .

3-501.17 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 almond milk, oat milk, and 2% milk with no date marks. Per PIC, items were opened 3 days prior. -CDI- PIC properly date marked items. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU 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 3 squeeze bottles with no labels. Observed large container with white substance with no label. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC engaging in food prep with a wrist watch. **REPEAT** -0.5-

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed utensil used for pretzels stored on top of soiled oven mitt. -CDI- EHS educated PIC on proper storage of in-use utensils and PIC relocated items. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed ice cream scoops stored at 133F. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -CDI- PIC moved items to dish pit to be W/R/S. -0-

4-501.11 Maintain equipment in good repair. Observed ice buildup and standing water in 2-door lowboy. Observed gasket at bottom of WIF in need of repair. Repair. -0-

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 dust buildup on fronts and sides of equipment. Increased and more thorough cleaning frequency recommended. Observed RIC in need of cleaning. -0-

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 floors in need of cleaning under/near 3-comp sink, by ice machine, near WIC door and other hard to reach places, such as underneath equipment. Observed floors in WIF with debris. Observed walls @ BOH and near 3-comp sink in need of cleaning. Increased and more thorough cleaning frequency recommended. -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items stored over retail items in RIC. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at 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

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed buildup inside of microwave. Per PIC, microwave is cleaned every 2-3 days. -CDI- EHS educated PIC on microwave cleaning frequency. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC engaging in food prep with a wrist watch. -0-

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 on floor. -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 single-use cups stored on the floor in dry storage area near restrooms. -0.5-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without CFPM. REPEAT -1pt- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed bananas over smoothie bowl station. CDI- PIC moved bananas to a shelf with nothing underneath. -0pts- For more information on food storage order 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 cutting board with buildup that comes off stored as clean. CDI- PIC put cutting board in three compartment sink to rewash. -0pts- 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 PIC shall demonstrate knowledge by being a certified food protection manager. No staff certified as a Food Protection Manager For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Facility has posted educational materials about Employee Health and reporting, but PIC unclear on reportable illnesses / exposures / symptoms. PIC can not confirm all employees have been informed of same. CDI- sent Reporting Agreement form for employee sign off.

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. Door gaskets of reach-in coolers accumulating black growth. Clean as necessary.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on site does not yet have CPFM certification. 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 not food safety certified at this time. Facility has 210 days from permit date to be in compliance. Today is last day of 210 days. Ensure that more employees are certified.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Handwashing sink near ice machine was out of paper towels at beginning of inspection. CDI-Paper towels were replaced.

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 box of single use cups stored on floor.

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 not food safety certified at this time. Facility has 210 days from permit date to be in compliance.

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 pic failure to demonstrate sufficient knowledge of employee health. CDI Handout given

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverage stored on food prep surface. CDI removed

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P observed food employee donn gloves without first washing hands. CDI coached

4-602.11 (A) (3) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, between uses with raw fruits/vegetables and with TCS Food. P. Observed blender washed in 101F wash solution. CDI removed to re wash

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 one handle down in frozen bananas.