SMOOTHIE KING #2128

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 2 squirt bottles with no labelling present. -CDI- PIC labeled the unlabeled bottles.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed 2 scoops stored in a container of water. The water temperature was 44F. Ensure that if utensils are in still water the water is 135F or above. 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 for Ice Machine resting with its handle in direct contact with the ice. Ensure scoop handles are not in direct contact with foods.

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 in the powder enhancers portion of the prep top with there handles in direct contact with the food. Also observed scoop resting in “hulk blend” powder with handle directly a top food in the rear of the facility. Ensure that scoop handles are not in direct contact with food. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed In use utensils stored in a different container of water at 67F, the container is designed to be plugged in and for the water to be hot. Ensure that the device is actually turned on and that the water is maintained at 135F or higher. 3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed utensils stored in still water that has a basin and a facet designed to be running while storing in use utensils. Ensure that in use utensils stored in water with a facet designed to flush particulates, that the facet stays running while storing in use utensils.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- PIC was unable to provide a written vomit and diarrhea clean up plan at the time of inspection. -CDI- PIC was able to talk through proper procedures, and EHS provided written vomit and diarrhea clean up plan. For more information 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 Greek yogurt on make line holding above 41F. PIC stated that Greek yogurt was placed on make line 3 hours and 30 minutes prior to inspection. -CDI- PIC placed Greek yogurt into WIF to rapidly cool to 41F before placing back on make line. EHS stated to monitor Greek yogurt temperature using thermometer. Prep top ambient temperature was 36F. 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 .

3-304.12 (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 utensils in the granola and the hulk blend powder with the handles in direct contact with the food. -CDI- PIC adjusted handles to be properly stored. 3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed utensils stored in well with water tap with the running water tap off. Ensure water taps is running when storing in use utensils. -CDI- PIC turned on water tap. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed containers of water used for storing in use utensils with a water temperature of 70F. Unit was not plugged in and heating element was off. Ensure heating element is turned on to store in use utensils. -CDI- Utensils containers were dumped so that utensils could be stored dry.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC at the facility for the duration of the inspection. One food employee was only one present. A manager shall be present during all hours of operation. VERIFICATION REQUIRED within 10 days to ensure a manager is on-site during next visit.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the facility during time of the inspection. Food employee stated he has one that is currently active, but could not pull it up on his email when no hard copy was observed on-site. 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 food employee not very knowledgable about employee health policy. When EHS asked what the policy is on returning to work after experiencing any of the listed symptoms or illnesses from the Employee Health poster, food employee stated they just call the manager and tell them they're good to work. CDI: EHS educated food employee on 24-hour symptom-free requirement to be able to come back to work. EHS also provided hard copy of updated Employee Health Policy for food employee to give to PIC (manager) to review with employees and have them sign to acknowledge that they were informed of their responsibility on the Employee Health Policy. REPEAT VIOLATION. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed a food employee wash their hands properly at the handsink, then re-contaminate their hands by closing the faucets without a protective barrier. CDI: EHS educated and food employee re-washed their hands and used paper towels to close the faucets.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two sanitizer buckets full of QUAT sanitizer that were reading 50ppm, near the make line. EHS observed the manufacturer's label for the QUAT sanitizer stated the concentration needs to read at least 150ppm to be deemed effective. CDI: Food employee dumped out both buckets and refilled with QUAT sanitizer that was reading 200ppm. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed one of the two sanitizer buckets stored on the countertop in between the blenders and stacks of single-use cups/lids. CDI: Food employee moved the sanitizer bucket and stored on the bottom shelf of the work station to prevent contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few plastic pans stacked wet and stored in the clean dish rack. CDI: Pans were separated to allow for proper air-drying.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed four rubber spatulas stored in the clean dish rack, with open pits and visible exposed rubber falling off from the food-contact surfaces, no longer being smooth and easily cleanable. CDI: Food employee removed the rubber spatulas and placed them in the office so the manager could see and then replace with new rubber spatulas, and discontinue use of the damaged rubber spatulas.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed pic demonstrate insufficient knowledge of food borne illnesses and symptoms. CDI handouts regiven For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed canned pumpkin at 45 f. CDI voluntarily discarded 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .observed facility unable to provide thin diameter thermometer

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed pan of in use scoops holding water in some