BERRIES N BITES

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no CFPM on site at the time of the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 plastic containers of pizza sauce and shredded mozzarella cheese to not have date marks of any kind. When questioned, the PIC stated that they normally inform each other of the dates items were opened through a group text and do not record any dates on the items themselves. PIC stated the pizza sauce was from 3 days ago and the shredded mozzarella was from the yesterday. CDI - PIC date marked 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed bulk storage containers, shakers, and squirt bottles of various nonTCS acaí toppings and ingredients to not be labeled as to their contents.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed the employee on site preparing orders without a head covering of any kind. REPEAT.

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 multiple scoops for the various protein powder additives and acaí toppings throughout the kitchen to be stored with their handles in direct contact with the ingredients inside.

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 the interior bases of the RIFs to have accumulations of food debris/crumbs.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink near door way with malfunctioning paper towel dispenser. CDI: PIC placed paper towels at sink. REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed utensils in the handwashing sink. CDI PIC removed utensils from the sink.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce (Ginger root, strawberries, blueberries) above RTE food in the RIC, CDI PIC corrected storage order For more information on food storage order 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 buildup on white shield inside of the ice machine.

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 an aerosol spray can of RAID in the kitchen. EHS educated PIC and he voluntarily removed spray from facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of food and bags of produce directly on the floor. CDI PIC removed food from the floor

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food with jewelry on her arm. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without a head covering on.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.Observed cutting boards at prep top and small cutting board with deep grooves and dark discoloration and can not be effectively cleaned and sanitized.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink near door way with malfunctioning paper towel dispenser. CDI: PIC placed paper towels at sink.

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 almond milk and oat milk without dates. PIC stated they were opened yesterday. CDI: PIC placed dates on items. 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 .

3-202.12 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 powder blends that can be added to smoothies, ingredients are not on GRAS list. CDI: PIC agreed to discontinue use of powder blends until documentation is provided from manufacturer.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a small pipe hanging into hand sink closest to door. CDI: Pipe was removed. 6-301.14 Post a handwash sign at each handsink. Observed bathroom without hand washing sign. CDI: Hand washing sign provided.

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 oat milk, almond milk, coconut milk, pizza sauce and canned beans 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects near 3 compartment sink.

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 in bottom of reach in freezers. Clean as needed.

5-501.17 Provide a covered waste bin in female restrooms. Observed gender neutral restroom without a covered trashcan.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed pic has no food safety certification. CDI no points ; still within 210 days from permit date For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf observed pic unable meet A,B or C. CDI coached

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed pic unaware of the rules requiring sanitizer. EHS tested sanitizer from dispenser and obtained best ppm of 50 ppm qac. CDI coached , retrieved bleach and made. 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

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed commercially processed pizza sauce opened 1.5 hours ago, according to pic, at 59 F and at 58 F after 20 minutes. 1 degree decrease in 20 minutes equates to a 3 degree drop per hour. With 2.5 hours remaining the required hourly rate decrease would be 59-41=18/2.5 = 7.5/hr rate. CDI product opened to allow heat transfer 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 pizza sauce, sliced tomatoes and loose spinach with no date marks. CDI date marked. Repeat 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf observed pizza sauce cooling in tightly covered plastic container in reach in refrigerator. CDI opened 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.15 Wash fruits and vegetables prior to use. Observed un or improperly washed avocados with stickers still on about pre unit. Repeat

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation observed pic does not have certification yet. CDI not required for 210 days from Permit date

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed no hand drying towels at rear hand sink. CDI restocked

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 cut kale and spinach two weeks past date mark. CDI 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 . Observed pic has no thin diameter thermometer. Vr

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed produce in top of prep unit. Must wash prior to stocking in prep unit

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed residential food containers. Only commercial allowed