TROPICAL SMOOTHIE NC56

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed single portion containers of chopped kale, sweet potatoes, and corn stored in flip top cooler with cold holding temperatures between 49F and 53F. Items were portioned and placed into flip top cooler before lunch service. CDI - Items were taken to walk in cooler to rapidly cool to 41F or less. PIC has been advised to cool portioned containers of food to 41F or less prior to placing in flip top cooler. -1.5 points- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed large storage bin of sugar, shaker containers of ingredients, and plastic containers of food on shelving and in dry storage area without labeling. -REPEAT- -2 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing bracelets. 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 hair restraint. -REPEAT- -1 point-

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored in ice bin with handle making contact with ice. CDI - Ice scoop was repositioned. -0 points-

4-502.13 Single-use and single-service articles cannot be reused. Observed single use plastic spoon being used as a serving spoon for yogurt in flip top cooler. -0 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in unisex restroom. -0 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee cleaning wet prep surfaces with wiping cloth then use handwashing sink to wring out wiping cloth. CDI - Employee was corrected and asked to use present sanitizer buckets and mop sinks for cleaning purposes. -1 point-

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). Observed black beans without date mark in flip top cooler PIC stated that black beans are removed from can day prior, cooled, placed in flip top coolers, and then discarded after 2 days. Instructional documentation located near flip top cooler states company policy allows up to three days before discard. All other TCS foods in flip top coolers are prepared morning off and discarded at end of business day. CDI - Date mark was added to black beans. -0 points- 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 .

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 bin of sugar, containers of granola, and bags of chocolate in dry storage area without labeling. Observed containers of sugar and dry ingredients on prep line without labeling. -REPEAT- -2 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cans of pineapple tidbits stored on floor. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees engaging in food preparation while wearing bracelets and watches. 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. -REPEAT- -1 point-

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 open bag of single use food boxes stored on shelving with protective covering or wrapping. -0 points-

4-501.11 Maintain equipment in good repair. Observed large bin of sugar with a cracked and broken plastic lid. Replace lid to prevent physical contamination of sugar. -0 points-

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee working throughout kitchen then don gloves to begin food preparation without conducting a handwash. CDI - Employee was asked to remove gloves and wash hands. PIC has been advised to conduct training for hand washing procedures including when to wash. -0 points-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed numerous containers of food ingredients stored on make line and in dry storage area without coverings. -0 points-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed container of sanitizing ammonia concentrate stored with containers of ground cinnamon. Observed containers of stainless steel polish stored above bags of sugar, sandwich bags, and food preparation gloves. CDI - All items were moved to designated chemical storage area. -REPEAT- -2 points-

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 numerous containers of food, spices, and large bins of ingredients without labels. -REPEAT- -2 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing bracelets and watches while preparing food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all employees preparing food without wearing hair restraints. -REPEAT- -0.5 points-

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard stored on shelving under food ingredients and under equipment such as table top freezer unit and sandwich press. Discard cardboard and/or replace with material that is nonabsorbent, smooth, and easily cleanable. -0.5 points-

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 food splash and debris on floors under cold holding equipment like flip top and reach in coolers. Observed heavy dust on vents in kitchen area. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on duty during inspection repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.Observed items in hand sink.CDI..Items were removed 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels or approved alternative for hand drying. CDI..Paper towels were added.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several containers stored as cleaned with label residue on containers. REPEAT.. Containers were moved to 3 comp sink. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed shampoo and conditioner stored above hand sink and prep table. CDI..Items were moved..REPEAT

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 several squeeze bottles without labels. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraints

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 scoop handle in powder..CDI.. Scoop handle was removed

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 floors in need of cleaning under racks by office.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no PIC on duty during over half of inspection. PIC came at end of inspection REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P observed employee wash hands and use clean hands without barrier to turn faucets off. CDI.. EHS hand employee wash hands and use paper towel barriers 2-301.15 Only wash hands in handwashing sink. -PF Observed PIC rise thermometer in hand sink

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several contains stored as clean with sticker debris. CDI. Had PIC to move over the 3 comp sink. Also observed can opener stored as clean with build up and sticky to touch.CDI. PIC moved to 3 comp to clean 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed PIC clean thermometer in hand sink using water. CDI..EHS had PIC clean thermometer with probe wipe 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer buckets with sanitizer at 0ppm CDI Remade buckets of Quat to 400ppm 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 . 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut melons, roasted sweet potatoes , bag of Kale, yogurt, jalapeño corn and kale salad above 41f see temp chart. Items were moved to WIC to quickly cool down. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed can of Raid stored on prep top shelf.CDI.. PIC moved to office.States for personal use and not for facility

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 several squeeze bottles without labels. REPEAT

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 utensils stored in bins with food debris at bottom. CDI Had PIC moved items to 3 comp to w/r/s

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed Corn salsa in WIC without date that was prepped the previous day. CDI.. PIC added date stamp 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 .

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 working containers without labels.