SMOOTHIE KING #0251

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed front handsink storing sponges and void of paper towels during inspection. Observed back handsink blocked with trash can. CDI - Sponges removed. Front handsink stocked with paper towels. Back handsink made accessible. 1 pt.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed almond milk stored in top of prep unit holding above 41F during inspection. Almond milk voluntarily discarded. Observed multiple TCS foods in RIC holding above 41F during inspection. See temperature chart. RIC unable to maintain proper temperature when opened. REHS observed ambient in unit 41F when closed for an extended period of time, and jump up to 67F after being opened for a short period of time. Maintenance contacted during inspection. All out of temperature foods voluntarily discarded. All other TCS foods moved to front prep unit. 72 hour VR required. Repeat. 1.5 pts. 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 containers of almond milk and oat milk in prep unit not baring date of opening during inspection. PIC unable to verify opening date. CDI - Both items voluntarily discarded. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer dispensing above safe levels during inspection. CDI - Maintenance contacted during inspection. Facility to dilute and test sanitizer until repair. 0 pts.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open during inspection. CDI - PIC closed. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed almond milk and yogurt in prep unit maintaining above 41F during inspection. See temperature chart. PIC stated control knob for unit had been bumped during stocking and had turned unit temperature too high. Both TCS items had been in unit for less than two hours. CDI - PIC turned unit down. Maintenance already on site and will assess unit’s ability to maintain compliant temperatures. 0 pts. 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 .

3-202.12 Food may not contain unapproved food additives or additives exceeding levels generally recognized as safe (GRAS) as specified in 21 CFR 181-186. -P Observed E-2 smoothie powder including ginkgo biloba and E-6 smoothie powder including 5 HTP not found on GRAS or 21 CFR lists. CDI - PIC agreed to discontinue use until proof of safety can be provided. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all food and beverage preparing employees not donning proper hair restraints during inspection. Ensure all food and beverage handling employees don proper hair restraints. 0.5 pts.

4-502.11(A) Maintain utensils in good repair. Observed heavily damaged rubber spatula being stored for use on front line during inspection. CDI - PIC voluntarily discarded. 0 pts.

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 in back dry storage area heavily damaged. Repair or replacement necessary. Repeat. 0.5 pts.

4-501.11 Maintain equipment in good repair. Observed a slightly torn gasket in the RIC across from the 3 compartment sink. Repair damaged gasket. (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 residue and fuzzy buildup on a wire rack in a RIC across from the 3 compartment sink. Increase cleaning frequency to avoid buildup. (0.5 pts)

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 wall in the dry storage area. PIC stated that they are expecting a remodel of the store soon. (0 pts)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF EHS observed no employee health policy in establishment. EHS spoke with PIC regarding symptoms and illnesses to report along with company's call out procedures. CDI EHS gave employee health policy to post in establishment. -1 Point For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

5-202.12 Provide at least 100F water at handsinks. Observed a maximum water temperature of 56F at hand sinks.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth being stored in 0ppm quat.

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 cardboard in the bottom of chest freezer. Remove item.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed hot water reaching a maximum temperature of 56F at hand sinks located in kitchen area and smoothie line. Observed maximum water temperature of 55F at 3 compartment sink. IMMEDIATE SUSPENSION ISSUED. Verification required within 10 days.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed kitchen 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 and oat milk in front prep unit above 41F. CDI: PIC voluntarily discarded the oat milk and placed almond milk in other refrigeration. 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 .

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 oat milk with an open date of 8/2. CDI: PIC voluntarily discarded item. 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 three (3) spoons stored in dry powders at smoothie area with handles contacting the food. CDI - Spoons were removed and rotated to the ware washing area for corrective cleaning.

4-501.11 Maintain equipment in good repair. Observed torn gasket at kitchen area RIC. 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 rust on storage shelving above 3 compartment sink. Note: Facility damage has been noted during issuance of the facility transitional permit and is under continued observation for the remainder of the transitional process.

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 3 compartment sink dispensing water at a maximum temperature of 93F. When tightened fully, cold water was still dispensed from the three compartment sink faucet, lowering the maximum temperature of the hot water dispensed. When newly prepared during a shift change, a maximum temperature of 89F was observed in the 3 compartment sink wash basin. No other hot water availability, ware washing, or food contact sanitation violations were observed at the time of inspection. Facility shall either address cold dispensing into 3 compartment wash solution or provide an approved detergent that allows for lower washing temperature. A verification will occur no later than 02/06/2023

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 minor food soils in non food contact portion of reach in freezer.

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 exposed, absorbent portion of kitchen flooring where tile has been previously removed. 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 and missing ceiling tiles in kitchen, dry storage, and bathrooms. Observed damaged walls in primary hall way, kitchen, and restroom. Note: Facility damage has been noted during issuance of the facility transitional permit and is under continued observation for the remainder of the transitional process.