PURE GREEN NODA

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed no documentation showing employees had been informed of their responsibility to report required symptoms, illnesses, and exposures. CDI- during inspection PIC had food employees read over handout before signing and dating. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.14 Post a handwash sign at each handsink. No handwashing signage at bathroom handsinks. CDI- EHS provided.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. PIC stated blenders are cleaned at the end of each day after being rinsed after each use. Ensure that food contact surfaces are cleaned and sanitized at least every 4 hours. CDI- EHS discussed with PIC, PIC to implement updated cleaning procedures. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

6-501.115 Live animals may not be allowed on the premises of a food establishment unless otherwise allowed in the NC Food Code per 6-501.115 (B) and (C ). -Pf. Observed establishment allowing dogs in establishment. Dog was seen putting paws on counter and attempting to jump on employees. Dog had no service animal tags. CDI- EHS discussed with PIC to ensure that live animals other than service animals, patrol dogs, and in outdoor dining areas are prohibited from entering establishment.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed PIC unable to demonstrate sufficient knowledge of foodborne diseases and prevention. CDO handouts, red distributed. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage stored with single surface items.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizer in three compartment sink to be 0 ppm QAC. Remade above 200 ppm. 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 large Lexanne full of kale and another large Lexanne full of spinach. Both temp 43 , 44 degrees. Based on date at Mark and all other items in reach in cooler as well as the ambient temperature. In the reach and cooler, failed to cool properly CDI voluntarily discarded. For more information, please visit: www.meckncgov/foodsafety 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed spray bottle of purple solution that was unlabeled. CDI labeled.

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 washed spinach and kale cooled and covered plastic container. CDI cooling procedures discussed and changed. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. observed large container of granular food product? Unlabeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. observed red bucket with sanitizer at 0 ppm and cloth hanging on the side, not submerged.