SMOOTHIE KING #337

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed can opener stored clean, observed blade with food debris. CDI - Can opener moved to 3-compartment sink to be washed rinsed and sanitized. 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 pumpkin purée & Shredded chicken above 41F. CDI - Pumpkin Purée was voluntarily discarded. Shredded chicken prepared earlier in the day was moved to the RIF for rapid cooling. 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 .

3-501.18 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 pumpkin purée incorrectly date marked (10/06). Product was placed in the unit the previous day. CDI - Voluntarily discarded. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing smoothies and meals with no hair restraints.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishes in sanitizer below 200 PPM inside the 3 compartment sink. CDI - Dishes rewashed and sanitizer replaced at the proper strength. 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

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P 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 residential insect traps throughout the facility. Observed sticky residential insect traps stored above/on top of edible dry storage items. CDI - Insect traps removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing smoothies and bowls with no head coverings.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed water damaged walls/floor boards in need of repair inside the restroom.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no certified food protection manager on site at the time of the inspection. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager 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 can opener blade with food steps and build up. Observed spreading utensils stored as clean with food serves and build up on food contact surfaces. CDI - Items move to the 3 compartment sink to be properly washed, rinsed, and sanitized. 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). Observed pureed pumpkin inside the flip top unit with no date mark. CDI - Proper date mark added. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees prepping and preparing smoothies with no head covering.

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 handles in direct contact with brown sugar, P-8 powder, power protein, P-16 powder.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed stained and worn surface of white cutting board, cutting board in need of resurface or replacement.

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 labels on the plastic insert containers stored as clean throughout the facility. Container design and placement of the labels does not allow them to contaminate the food contact surfaces of other containers when stacked and stored as clean. EHS emphasized the need for the facility to be able to remove the labels during the cleaning process. REPEAT. Observed bottom shelf of RIF with food debris and residue build-up, shelving in need of cleaning.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floors in front of hand sink in rear kitchen in need of repair.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no certified food protection manager on site at the time of the inspection. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the sanitizer solution of the 3 compartment sink sanitizer basin to be testing at <50ppm of quaternary ammonia. After emptying and refilling the basin it was observed still <50ppm and no sanitizer solution was observed going through the hose. Sanitizer was only able to go through the hose when the PIC “pumped” the bottle while the dispenser was on and would not pull any sanitizer when left alone. Emergency work order placed with the company coming today (6/18) to conduct the repair. Bleach is on site and EHS demonstrated how to properly make a sanitizer solution using the bleach bottle as a temporary fix until the repair for the sanitizer dispenser can be made. 3 day VR to observe compliance. 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

3-304.12 (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 a small scoop stored in the container of goji berries in the 2 door lowboy refrigerator with the handle to the scoop touching the food inside. CDI - PIC removed scoop.

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 labels on the plastic insert containers stored as clean throughout the facility. Container design and placement of the labels does not allow them to contaminate the food contact surfaces of other containers when stacked and stored as clean. EHS emphasized the need for the facility to be able to remove the labels during the cleaning process. REPEAT.