SIRIUS SMOOTHIES

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed EHP that did not include restrictions and exclusions. -CDI- EHS provided copy to PIC. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed raisins, a container, and a damp washing cloth stored in handsink. -CDI- PIC removed items and cleaned out handsink. **REPEAT** -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0- 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed no date mark on whole milk. PIC stated whole milk is kept for up to 3 days but almond milk discarded at EOD. Per PIC, milk was opened today. Ensure to date mark any milks opened and held more than 1 day. -CDI- PIC properly date marked item. -0- 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle with no label. Per PIC, contents were multipurpose cleaner. -CDI- PIC properly labeled bottle. -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 multiple containers with seeds and powders and no labels. **REPEAT** -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth stored in handsink. Per PIC, it was a dirty cloth to be cleaned. **REPEAT** -0.5-

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 being stored in water at ambient air. -CDI- EHS educated PIC on options for storing utensils in water, either running water or at 135F or higher. 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 in-use knives stored on top of prep unit. -CDI- EHS educated PIC on proper storage of in-use utensils. 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 some powders stored with spoons inside of them with handles touching powdered substances. Ensure that handles are stored in a position that prevents them from touching the food. -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 buildup in bottom of RIF and on top of lowboy cooler. Increased and more thorough cleaning frequency recommended. -0-

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 personal vaping device stored on cutting board of prep unit CDI removed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. observed hand sink blocked with utensils. CDI 6-301.11 Provide soap for handwashing at each handsink. -Pf observe no hand, washing soap at hand sink CDI provide provided 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed no disposable towels with which to dry hands. Package of clean multi used towels provided. CDI accepted as one use only for today only.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P observed concentration of chlorine over 200 parts per million CDI reduced to 200 ppm

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. observe multiple bottles of food solutions unlabeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. observed soiled wet, wiping cloth stored on cutting board. CDI removed and placed in soiled linen container

3-302.15 Wash fruits and vegetables prior to use. observed fruits with stickers still on them. All fruits to be washed at Commissary prior to loading on truck..

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed chlorine sanitizer in use with no test strips VR required