SMOOTHIE KING #0938

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed oven cleaner stored on prep table and near freezer. CDI, oven cleaner relocated for proper storage.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed staff not wearing hair restraint preparing food.

4-501.11 Maintain equipment in good repair. Observed split gaskets on door as of 2 door tall reach in True refrigerator .

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed garbage bag stored outside of dumpster.

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. Observed some baseboard damage near 3 compartment sink. Much improvement made since previous inspection.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not certified. CDI by instruction . For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee not use barrier to turn faucet off after washing and use hands before proceeding to food prep. CDI, employee rehashed hands. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee not vigorously rub for required time and turn faucet off with bare hands after washing. CDI, employee rehashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed pitcher washed, rinsed but not sanitized after cleaning. CDI, to reclean. 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed 3 compartment sink not set up properly and operator stating they rinse then wash and sanitize and 3 compare to sink labeled 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: 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed quant sanitizer testing 0ppm. CDI, sink refilled to required concentration. 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

3-501.18 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 pre-cooked chicken thawed and commercial package open but not date marked. CDI, chicken 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container of oil and peanut butter not labeled. Repeat.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead cockroach on side of ice machine. Observed several flies in kitchen

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of bananas stored on ground.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler not wearing hair restraint.

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed pans and equipment stored in toilet room.

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. 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 debris accumulating where clean lids stored .

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 of residues on shelving, inside prep refrigerator, freezer and sticker residues on outside of clean containers.

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 with buildup in hard to reach areas such as under and behind equipment like ice machine, 3 compartment sink and refrigerators and freezers. 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. Observed some baseboard tiles and wall tile damage on side near ice machine and entrance to kitchen. Repeat.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not certified. CDI by instruction . For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed operator not able to locate procedures for bodily fluid cleanup. CDI, cleanup procedure poster provided. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitationds

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee not use barrier to turn faucet off after washing and use hands before proceeding to food prep. CDI, employee rehashed hands.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed 3 compartment sink not set up properly and operator stating they rinse then wash and sanitize and 3 compare to sink labeled as such. CDI, 3 compartment sink set up for proper wash, rinsing and sanitizing. 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 .

4-502.11(B) Provide accurately calibrated thermometers. Pf. - Observed thermometer not turning on. Repeat. Vr required. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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 container of oil not labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observe fruit fly near office area.

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 debris accumulating where clean lids stored .

4-501.11 Maintain equipment in good repair. Observed a couple split gaskets on door of reach in refrigerator .

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 with buildup in hard to reach areas such as under and behind equipment like ice machine, 3 compartment sink and refrigerators and freezers. 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. Observed some baseboard tiles and wall tile damage on side of 3 compartment sink and entrance e to kitchen. Repeat.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Observed digital thermometer not accurate to + or - 2 degrees F. Vr required. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed 1 dead roach behind ice machine.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food prep employees not wearing hair restraints. 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 floors in need of cleaning with buildup in hard to reach areas such as under and behind equipment like ice machine, 3 compartment sink and refrigerators and freezers. 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. Observed some baseboard tiles and wall tile damage on side of 3 compartment sink and entrance e to kitchen.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer solution below 50ppm quat during inspection. CDI - PIC drained and refilled sanitizer compartment with solution over 100ppm quat. 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: 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 PIC not donning proper hair restraint while preparing customer orders during inspection. Ensure proper hair restraints are donned while working with customer food or beverages. Repeat. 1 pt.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in solution below 50ppm quat during inspection. CDI - PIC changed to solution with over 100ppm quat. 0 pts.

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed PIC placing washed utensils straight into sanitizer solution without rinsing in between. CDI - EHS intervened, PIC corrected three compartment sink order and began rinsing before sanitizing. 0.5 pts.

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 drinks being stored on top shelf of RIC during inspection. CDI - PIC moved to appropriate location. Repeat. 0.5 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not certified food protection manager. Repeat. For more information on becoming a certified food protection manager 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. Observed handsink blocked by trashcan at beginning of inspection. CDI - Trashcan was moved.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed hair in container of yogurt in front prep unit. CDI - PIC discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC donning rings and bracelets during inspection. Ensure hands and wrists are free of jewelry during food prep. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC not donning hair restraint during inspection. EHS reminded PIC that a hair restraint must be worn during food prep.

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 shelves in dry storage and food debris on bottom of RIF during inspection. More thorough or frequent cleaning needed.

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 baseboard and wall broken under three compartment sink. Repair needed. 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 splattered on wall behind front prep unit during inspection. More thorough or frequent cleaning needed to preclude pest harborage.

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 being stored in conjunction with customer food during inspection. Ensure employee food is stored at the bottom of refrigeration units away from customer food.

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: 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 in prep top above 41F. All other items in unit were 41F or below. CDI: PIC moved item to cool. EHS recommends storing almond milk in prep bottom during service. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 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 2 containers of almond milk without dates. CDI: PIC placed dates on 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 .

3-304.12 (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 with handle down in protein powder.

REPEAT 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without certified food protection manager during inspection. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink without paper towels. CDI: PIC placed paper towels at hand sink.

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 open container of almond milk without a date. Almond milk was opened yesterday. CDI: Food employee dated item. Facility had dates on all other 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 .

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 prep top. Clean as needed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink without paper towels. CDI: PIC placed paper towels at hand sink

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed almond milk in prep top above 41F. CDI: PIC voluntarily discarded item. 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

4-903.11(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 boxes of single service straws being stored on the floor.

5-205.15 Maintain a plumbing system in good repair. Observed leak at 3 compartment sink. (Transitional item).

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 walls near ice machine, dry storage and desk/freezer area. (Transitional items)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and clothing being stored on dry goods and clean dishes.