SMOOTHIE KING

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed frozen commercially made individually packaged flat breads being thawed at ambient room temperature on prep table. CDI - Flat breads were placed in reach in cooler to continue thawing under refrigeration. -0.5 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing a hair restraint. -0 points-

4-501.11 Maintain equipment in good repair. Observed bottom vent cover of reach in freezer broken and hanging. Repair vent cover. -0 points-

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 utensils stored in containers of non-TCS foods with handles making contact with food. -0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards stored as clean with deep gouges and staining. Resurface or replace cutting boards so that they can be effectively cleaned and sanitized. -0 points-

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 inner surfaces of double door reach in cooler with food residues and debris. Recommend higher frequency and more thorough cleaning. -0.5 points-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee not properly wash hands for at least 20 seconds. CDI- PIC had employee properly rewash hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee not use barrier after washing hands to turn off water. CDI- PIC had employee properly rewash hands.

5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. Observed handsink in women’s restroom self closing faucet not running continuously for at least 15seconds. EHS observed faucet unable to maintain continuous flow for more than 1 second. Repair faucet.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no head coverings being used during inspection.

5-205.15 Maintain a plumbing system in good repair. Observed back handsink pipe under sink leaking water. Water is overflowing out of mid area of pipe due to not being sealed, pipe possibly clogged.