J & J JUICES

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed PIC put on gloves without washing his hands. CDI PIC washed his hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed curry chicken and oxtails in the steam table below 135F. CDI PIC reheated on the stove to 185F Repeat 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front windows and front door of MFU open. **REPEAT**

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 residue and buildup on surfaces of most NFCS including hoods and inside of RIC. Increased and more thorough cleaning frequency recommended. -0- 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed grease buildup on fryers and outside of microwave. Increased and more thorough cleaning frequency recommended. REPEAT

5-303.12 A cap and keeper chain, closed cabinet, closed storage tube, or other APPROVED protective cover or device shall be provided for the water inlet and outlet. Observed cap on water inlet. Ensure cap remains closed. Observed no cap on dirty water outlet. CDI PIC put cap on water inlet REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on floors, especially in hard to reach places beneath and behind equipment. Observed dust buildup on vents. Increased and more thorough cleaning frequency recommended. REPEAT

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed no signed copy of EHP. -CDI- EHS provided copy, educated, and PIC signed. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed dishes stored as clean in a container with what appeared to be juices spilled over from hot held food in steam unit. -CDI- PIC moved items to dishpit to be W/R/S. 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 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed food buildup in microwave. Increased and more thorough cleaning frequency recommended. **REPEAT** -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed Mac and cheese stored in prep unit at 44F and ketchup at 43F (no other TCS items stored in unit at time of visit). Observed ambient air at 42F. Per PIC, item had not been in unit for more than an hour. -CDI- PIC placed item in RIC to cool back down. PIC able to adjust temperature and ambient air observed at 39F by end of inspection. Temperature of Mac and cheese observed at 41F. -1.5- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed no label on spray bottle. -CDI- PIC properly labeled item. -0-

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 bottle with no label. **REPEAT** -1-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front windows and front door of MFU open. **REPEAT** -2-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no protective head covering. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth not stored in a sanitizer bucket. -CDI- EHS educated PIC on proper storage of sanitizer cloths and PIC placed item to be cleaned. -0-

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean dishes stored in a container with dirt/debris buildup, and what appeared to be food juices falling from steam table above. Ensure container is covered or relocated to protect clean dishes. -0-

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 soiled cloth stored inside of FCS of an open container of single-service plates. -CDI- PIC removed and voluntarily discarded contaminated plate. -0-

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 residue and buildup on surfaces of most NFCS including hoods and NFCS of thermometer. Increased and more thorough cleaning frequency recommended. -0- 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed grease buildup on fryers. Increased and more thorough cleaning frequency recommended.

5-205.15 Maintain a plumbing system in good repair. Observed leak at tubing below 3-comp sink. -CDI- PIC tightened. 5-303.12 A cap and keeper chain, closed cabinet, closed storage tube, or other APPROVED protective cover or device shall be provided for the water inlet and outlet. Observed cap not secured on water inlet. Ensure cap remains secured. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on floors, especially in hard to reach places beneath and behind equipment. Observed dust buildup on vents. Increased and more thorough cleaning frequency recommended. -0-

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) bin of washed, assorted non TCS produce (plantains, Cut green bell pepper, carrots), in direct contact with bagged food items (tortillas, open cheddar cheese blend, bottled sweet chili sauce). CDI - EHS removed packaged food from direct contact with exposed produce. REPEAT.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed minor soil accumulation within microwave compartment. Per conversation with PIC, microwave is used to reheat orders to customer preference, as opposed to reheating food for hot holding or cooking raw animal food.. Clean as needed.

7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. P Observed one (1) bottle of properly concentrated sanitizer (100 ppm chlorine) held in relabeled commercial bottle once used to satin laundry softener. CDI - EHS reviewed sanitizer requirements with PIC and advised PIC to relocate sanitizer solution to separate container. Sanitizer was relocated to green bucket.

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 one (1) unlabeled bottle of sauce in prep unit. PIC identified it as sweet chili sauce (one commercial container of which was found in prep unit). CDI - EHS used label sticker to properly label squeeze bottle.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed open sales window at start of inspection. Observed open doors at MFU cabin. Observed no insect entry at time of inspection. Close windows and doors as necessary and/or provide mesh nets or insect screens to prevent pest entry. REPEAT.

4-502.13 Single-use and single-service articles cannot be reused.Observed brown sugar held in relabeled ketchup jug. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of single service articles (to go boxes) in side cabinet with no door with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination. .

4-501.11 Maintain equipment in good repair. Observed two (2) fryers with exposed heating elements due to lacking metal covers. Repair or replace damaged components as needed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed one (1) bottle of lemon juice and one (1) knife stored within basin of handsink at start of inspection. CDI - PIC removed items from handsink at start of inspection. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink at start of inspection. CDI - PIC provided paper napkins at start of inspection as means of effectively drying hands.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) unwashed, uncut head of lettuce on relatively clean floor of prep unit. CDI - EHS donned glove and placed lettuce in an available single service container.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) pan of macaroni and cheese held in steam table at a temperature of 112F. Per conversation with PIC, steam table had been bumped and turned off temporarily during set up. All other TCS food was hot holding effectively. CDI - PIC reheated macaroni to above 165F before storing hot effectively. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed five (5) portions of TCS food (rice bins, oxtail, curry chicken) in prep unit at 51F to 56F. EHS observed ambient temperature at approximately 55F. Observed one (1) washed raw chicken held at ambient temperature in a compartment of 3 compartment sink. TCS foods were placed on emergency TPHC. A verification will occur no later than 04/28/2025. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed five (5) cooked TCS foods (oxtail, curry chicken, and rice) inside prep unit without date marks. CDI - Items were station date marked during emergency TPHC procedures. REPEAT. Note: No escalation in point deduction due some improvement; PIC had steam table items effectively date marked. EHS reviewed date marking expectations with PIC: TCS food portions that are to be held for more than 24 hours or are larger than single servings shall be date marked accordingly.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) spray bottle of plain water at 0ppm stored with available bleach and grill cleaner below handsink. Bottle was observed as being unlabeled. Per conversation with PIC, bottle was to be labeled after being concentrated properly. CDI - EHS added bleach to spray bottle until sanitizer was properly concentrated at approximately 100 ppm chlorine. EHS labeled sanitizer bottle accordingly.

3-404.11 (A) (B) Juice packaged in the food establishment shall be treated under a HACCP plan or properly labeled if not treated.-P/Pf 3-404.11 (B) Juice that is not treated per 3-404.11 (A) shall be labeled with the phrase WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems. See item number 37 on this report for additional requirements related to ingredients and allergens. Observed several (greater than twenty (20)) bottles of three varieties of bottled juice (cucumber pineapple, melon mint, pineapple guava) made from blended fruit, stored cold within the standing RIC. Per conversation with PIC, juices were prepared on the day of the inspection, but warning labels had not yet arrived. A verification will occur no later than 05/05/2025.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thin probe thermometer on MFU with dead battery. CDI - EHS provided replacement battery and calibrated thermometer under running hot water.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed open front window at MFU cabin. Observed no insect entry at time of inspection. Close windows as necessary to prevent pest entry.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC engaged in food prep (reheating food, plating orders, etc.) with no effective hair restraint.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed cooked oxtail, macaroni and cheese, cabbage, and curry goat inside steam table without date marks. CDI: date marked during inspection.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed packages of sternos stored on shelf above flip top cooler. CDI: relocated to another area away from food.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed sternos being used in steam well to keep foods hot. Sternos are not approved for use as a permanent way to hot hold food. Ensure unit is working properly without sternos.