SMOOTH MONKEY

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. 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 less than 10ppm chlorine sanitizer solution in 3-compartment sink, used as sanitizer basin. -CDI- PIC drained basin and remade to 200ppm quat sanitizer. 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

3-202.12 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 Ginkgo Biloba in facility, stored among customer food and listed on menu. This additive is unapproved. -CDI- PIC removed additive from shelves and stated they will not be used for customers. -EHS will follow up to ensure it is removed from menu. -REPEAT-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . -Observed no thin-probe thermometer on premises. Obtain functioning thermometer. -10 day verification visit required-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloth stored in 0ppm sanitizer bucket (PIC stated bucket was filled with soap). -CDI- Bucket was drained and refilled with 200ppm quat sanitizer. -REPEAT-

4-501.11 Maintain equipment in good repair. -Observed door handle on tall RIC broken. -REPEAT- -Observed dish machine not properly dispensing chlorine sanitizer (reading at 0ppm chlorine). Facility currently uses quaternary sanitizer at 3-compartment sink to wash, rinse, sanitize. -Repair dish machine.

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 opened container of 2% milk in prep unit without a date marking. PIC stated milk was opened yesterday. -CDI- PIC added date mark to 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 .

3-202.12 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 Ashwaganda, Yin Yang Huo, and Ginkgo Biloba in facility, stored among customer food. These additives are unapproved. Observed these additives listed on menu. -CDI- PIC removed additives from shelves and stated they will not be used for customers.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloth stored in less than 100ppm chlorine sanitizer solution. -CDI- PIC re-made sanitizer to 50ppm chlorine.

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 handle for cocoa powder scoop fully submerged in cocoa powder.

4-501.11 Maintain equipment in good repair. -Observed door handle on tall RIC broken. -PIC stated he has contacted repair company for replacement handle.

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 build up and food debris on the bottom of reach-in-coolers and reach-in-freezers.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food stored above customer food in tall RIC. Relocated employee food to bottom shelf to prevent contamination of customer food.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager present during inspection. Repeat For more information on becoming a certified food protection manager 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 Observed dish machine sanitizer testing at 0ppm chlorine sanitizer. EHS ran twice using sanitizer primer. CDI PIC work with machine and was able to fix, dish machine ran and tested at 150 ppm chlorine. CDI Facility will use three comp sink with sanitizer until repaired. 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 Milk and almond milk holding above 41F. RIC holding ambient 38F. CDI PIC placed items in tall RIC to cool quickly. PIC stated it was because they were out for some time for orders. Ensure TCS items are immediately placed in RIC after each use. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed cockroach crawling on wall. PIC removed. Will call pest control for more frequent treatment.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. New prep tables and shelving installed. Frame work and shelving is bare wood. Need to be painted/sealed so that it is non absorbent and easily cleanable. 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 build up and food debris on the bottom of RIC and RIF. Observed improvement from last inspection. More frequent cleaning is required. Repeat.

5-205.15 Maintain a plumbing system in good repair. Cold water handle does not work on hand sink. Facility has to use line cut off and on valve. Repair.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager present during inspection. Repeat 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 milk holding above 41F in RIC, all other TCS items holding 41F and below. PIC stated during a rush it had been out of RIC multiple times. CDI Milk was placed near back fan of RIC to rapidly cool. Ensure TCS items remain 41F and below or place on TPHC if item is held out for extended periods of time. 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 Observed gallon of milk that PIC state was opened yesterday with no date mark. CDI PIC 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 multiple containers and bottles of various food items (sweeteners, powders, etc.) with no label. Repeat

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. New prep tables and shelving installed. Frame work and shelving is bare wood. Need to be painted/sealed so that it is non absorbent 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 build up and food debris on the bottom of RIC and RIF. Observed improvement from last inspection. More frequent cleaning is required. Repeat no point escalation.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager present during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed PIC donning gloves with out hand wash. CDI PIC washed hands and donned new gloves.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed other equipment at the hand sink not for hand washing. CDI Items moved to another shelf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at sink. CDI PIC replaced paper towels. 6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at hand sink.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several trays throughout RICs with cut fruits, no longer in cooling phase, with no lids or wrapping to protect it.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine sanitizer testing at 0ppm chlorine sanitizer. EHS ran twice using sanitizer primer. CDI PIC work with machine and was able to fix, dish machine ran and tested at 150 ppm chlorine. Repeat 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

3-501.17 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 milk with no date mark. PIC stated it was probably opened two days before. CDI PIC 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . PIC was unable to locate thin probed food thermometer. VR required.

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 multiple containers and bottles of various food items (sweeteners, powders, etc.) with no label.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of almond milk and container and boxes of food sitting directly on floor. Store 6 inches above ground.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for dish machine. VR required

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 heavy build up and food debris on the bottom of RIC and RIF. More frequent cleaning is required. Repeat

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager present during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for employees for responding to vomit and diarrheal events. CDI. Provided facility with MCHD poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple items stored that have cooled/frozen with no covers.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine sanitizer concentration at 0 ppm. Appears pump for sanitizer is not working. PIC will have repairman look at machine. Will use three machine to wash and sanitize in three comp sink. VR 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

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 unapproved food additive of “Delta-8” being bought in large container, and employees mixing additive in before serving to customer. CDI. Additive voluntarily removed from facility and will no longer be offered.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle with no label that contained cleaner. CDI PIC labeled item.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thing probed thermometer. VR 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 with no head covering.

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 equipment, and linen stored in room with toilet. No points taken, part of transitional permit requirements.

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 single use items stored in room with toilet. No points taken, part of transitional permit requirements. 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 lids stacked in open air for customer to access. Lids need to be in protective covering or container and accessible by food employee only. Not self serve.

4-501.11 Maintain equipment in good repair. Dish machine is not dispensing sanitizer properly. Item needs repair. Needs bottom plates on RIF. Replaced damaged and missing ceiling tiles in storage area. No points during transitional permit.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for dish machine. VR required

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 heavy build up and food debris on the bottom of all RIF. More frequent cleaning is required.

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 divits and shallow holes in floor that require filling and smoothing. Part of transitional permit requirements. NO points taken