SPOONS SOUTH END

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at the facility. Ensure there is a CFPM during all hours of operation. REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coconut milk and coconut cream cold holding above 41F in the 2-door lowboy freezer/cooler combo. PIC stated she had not had the coconut milk out recently, but the doors have been frequently opened and closed. Ambient air temp was 48F and did not drop after 20 minutes had passed. All milk cartons and pans of coconut cream were moved into the standing RIC, and EHS advised contacting technician to check on the cold holding unit for repairs. Facility not to hold any TCS food items inside 2-door cooler portion of the cold holding unit until repairs have been made and unit is able to maintain proper temps for TCS foods. Cooler dropped temperature to 44F while EHS was still on-site. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee actively building acai bowls without the use of an approved hair restraint (hat, beanie, visor, hairnet). Ensure all food employees actively engaging in food prep have some sort of hair restraint to prevent contamination.

4-903.11(B)(2) Clean equipment and utensils shall be stored covered or inverted. Observed stacks of cleaned/sanitized plastic pans stored right-side up on the clean dish shelves. Keep cleaned/sanitized pans stored inverted to prevent contamination.

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 a case of single-serve plastic bowl lids stored directly on the floor next to the compost bin. Ensure all single-serve articles are stored off of the floor to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed base of sink faucet damaged and falling off the 3-compartment sink. Repair sink faucet.

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 chips in the wall at the 3-compartment sink, exposing un-smooth material underneath. Repair so that surfaces are smooth and easily cleanable.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at facility during time of the inspection. Facility's 180 day mark after transitional permit was issued was July 6, 2025. Ensure there is a CFPM at facility during all hours of operation. 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 a step stool stored directly in front of handsink. CDI: Step stool was removed to clear the path for employees to be able to properly wash hands.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple fruit flies in dish room area. PIC stated they have a pest control company for regular maintenance.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers still intact on the skin of kiwis stored inside make table and also inside lowboy cooler. Ensure employees are washing and removing stickers prior to use. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed loose faucet base at the 3-compartment sink. Repair loose faucet base to prevent water leaks. REPEAT VIOLATION.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee sweep floor and then return to food prep without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. -2-

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 squeeze bottles with missing or faded labels. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on apples and kiwis. Ensure to wash before use and remove stickers. -0-

4-501.11 Maintain equipment in good repair. Observed dish machine not properly functioning. Repair or replace. **TRANSITIONAL PERMIT ITEM** -0-

5-205.15 Maintain a plumbing system in good repair. Observed loose faucet at 3-comp sink. Repair. -0-