SMOOTHIE KING #337

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM present at the time of the 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 can opener stored clean, observed blade with food debris. CDI - Can opener moved to 3-compartment sink 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pumpkin purée & Shredded chicken above 41F. CDI - Pumpkin Purée was voluntarily discarded. Shredded chicken prepared earlier in the day was moved to the RIF for rapid cooling. 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 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 pumpkin purée incorrectly date marked (10/06). Product was placed in the unit the previous day. CDI - 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing smoothies and meals with no hair restraints.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM present at the time of the 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 dishes in sanitizer below 200 PPM inside the 3 compartment sink. CDI - Dishes rewashed and sanitizer replaced at the proper strength. 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 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 residential insect traps throughout the facility. Observed sticky residential insect traps stored above/on top of edible dry storage items. CDI - Insect traps removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing smoothies and bowls with no head coverings.

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 water damaged walls/floor boards in need of repair inside the restroom.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no certified food protection manager on site at the time of the inspection. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. 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 with food steps and build up. Observed spreading utensils stored as clean with food serves and build up on food contact surfaces. CDI - Items move to the 3 compartment sink to be properly 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 (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 pureed pumpkin inside the flip top unit with no date mark. CDI - Proper date mark added. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees prepping and preparing smoothies with no head covering.

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 handles in direct contact with brown sugar, P-8 powder, power protein, P-16 powder.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed stained and worn surface of white cutting board, cutting board in need of resurface or replacement.

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 labels on the plastic insert containers stored as clean throughout the facility. Container design and placement of the labels does not allow them to contaminate the food contact surfaces of other containers when stacked and stored as clean. EHS emphasized the need for the facility to be able to remove the labels during the cleaning process. REPEAT. Observed bottom shelf of RIF with food debris and residue build-up, shelving in need of cleaning.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floors in front of hand sink in rear kitchen in need of repair.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no certified food protection manager on site at the time of the inspection. REPEAT. 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 the sanitizer solution of the 3 compartment sink sanitizer basin to be testing at <50ppm of quaternary ammonia. After emptying and refilling the basin it was observed still <50ppm and no sanitizer solution was observed going through the hose. Sanitizer was only able to go through the hose when the PIC “pumped” the bottle while the dispenser was on and would not pull any sanitizer when left alone. Emergency work order placed with the company coming today (6/18) to conduct the repair. Bleach is on site and EHS demonstrated how to properly make a sanitizer solution using the bleach bottle as a temporary fix until the repair for the sanitizer dispenser can be made. 3 day VR to observe compliance. 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

3-304.12 (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 a small scoop stored in the container of goji berries in the 2 door lowboy refrigerator with the handle to the scoop touching the food inside. CDI - PIC removed scoop.

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 labels on the plastic insert containers stored as clean throughout the facility. Container design and placement of the labels does not allow them to contaminate the food contact surfaces of other containers when stacked and stored as clean. EHS emphasized the need for the facility to be able to remove the labels during the cleaning process. REPEAT.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on premises during inspection. 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 employee health agreement only contains 5 Food borne illnesses. Document omits salmonella non-typhoidal. CDI - EHS emailed correct documentation and instructed PIC to have each employee review and sign. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. -Observed dark buildup within interior of ice machine. Increase frequency of cleaning to prevent accumulation.

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 in lowboy with incorrect date mark (open date was labeled as 11/12). -CDI- PIC knew when item was opened and properly corrected the date mark. 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 .

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 labels/stickers left on dishes stored as clean.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health agreement only contains 5 Food borne illnesses. Document omits salmonella non-typhoidal. CDI - EHS emailed correct documentation a and instructed PIC to have each employee review and sign. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 Observed sanitizer actively being used to sanitize in the 3 compartment sink at 0 PPM. Observed sanitizer in use at prep line with wiping cloths inside at front counter at 0 ppm quat. Make sure sanitizer is tested during service and changed at least once every 4 hours and is at the proper concentration. Establishment will use bleach sanitizer at 3 compartment sink until sanitizer dispenser is repaired. REPEAT EHS 3 day 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . PIOC could not provide thermometer. EHS 10 day verification required.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee prepping with no head covering.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in QUAT sanitizer at 0 PPM. CDI - Replaced with bleach sanitizer.

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 handle submerged in granola. CDI - Scoop 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 sticker/lables left on dishes stored as clean.

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 multiple floor tiles near the ice machine and hand sink in need of repair/replacement.

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 certification. REPEAT -1-

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 open smoothie on prep table with table mounted can opener. Cup has no lid. CDI - PIC voluntarily discarded. -.5-

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 Observed sanitizer in use at prep line with wiping cloths inside at front counter at 0 ppm quat. CDI - Employee refilled to correct concentration. Make sure sanitizer is tested during service and changed at least once every 4 hrs. REPEAT -1.5- 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed buildup inside plastic food container stored as clean at 3-comp sink. CDI - PIC went through containers to reclean. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints on staff. REPEAT -1- 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed numerous plastic bands on arms of food employee. Remove before preparing food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal containers at 3-comp sink. Air dry before stacking. -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 buildup on outside of small metal pitchers stored as clean near blenders. Clean. REPEAT -.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster without tight-fitting door. Keep closed. -0-

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 certification. REPEAT -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed almond and oat milk cold holding at 43-45F. CDI - PIC voluntarily discarded. -1.5- 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints on staff. REPEAT -1-

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 buildup on outside of small metal pitchers stored as clean near blenders. Clean. -0-

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 certification. -1-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in two paper towel dispenser at handsink on food prep line. PIC could not locate paper towels to refill. Placed napkins at sink. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink next to ice machine blocked with two large ice coolers. CDI: PIC removed ice coolers.

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 Observed sanitizer in use at prep line with wiping cloths inside at front counter at 0 ppm quat. CDI - Employee refilled to correct concentration. POINTS NOT ESCALATED TODAY AS THE CONDITION WAS IMPROVED OVER THE LAST INSPECTION.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no written TPHC procedure and employees were unable to locate. Observed time stamps and employee stated they place in cooler and not discarded. VR required within ten days. REPEAT 1.5

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects throughout establishment. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints on staff. REPEAT -1-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster without tight-fitting door. Keep close. -0-

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 wall between 3-comp sink and can wash pulling away from perpendicular wall and creating a pest harborage at the junction. This item was one of the non-compliant items listed on the permit to operate. REPEAT -0.5-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in two paper towel dispensers at handsinks. CDI - PIC refilled one dispenser and another dispenseer still not dispensing after being refilled. -1-

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 Observed sanitizer in use with wiping cloths inside at front counter at 0 ppm quat. CDI - PIC refilled to correct concentration. 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed buildup on dimpled thermometer in use. CDI - PIC voluntarily discarded as there are thin foods and EHS reminded PIC to clean before and after each use. -1.5-

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 almond milk and oat milk cold holding at 45F in front prep. EHS reminded PIC that TCS foods shall cold hold at or below 41F. PIC stated these plant based milks were taken out around 7A. CDI - Products moved to another prep cooler with internal temperatures of foods at 37F or below. -1.5-

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed TPHC procedure that states all foods will be held on time, including those in reach in coolers. CDI - PIC revised TPHC procedure today to only include foods held at room temperature. -0-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen strawberries thawing in standing water in 3-comp sink. CDI - PIC turned on cold running water that was 75F. EHS advised that by definition cold running water is 70F or below. PIC put strawberries in refrigeration. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints on staff and none available in store. -.5-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer at 0 ppm. CDI - PIC refilled to correct concentration. -0-

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 wall between 3-comp sink and can wash pulling away from perpendicular wall and creating a pest harborage at the junction. This item was one of the non-compliant items listed on the permit to operate.