SMOOTHIE KING #488

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. EHS observed no CFPM onsite during inspection. -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed facility holding two squeeze bottle of pesto and two squeeze bottle of garlic chili oil at room temperature. Manufactures packaging stated that items shall remain refrigerated. CDI- PIC voluntarily discarded the items. Facility will now keep items cold in prep unit. -0- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed several gnats throughout facility. **REPEAT** -1-

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 without the use of a hair restraint. **REPEAT** -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket under 150ppm of Quat sanitizer. CDI- Buckets were refreshed with sanitizer at the correct concentration. **REPEAT** -1-

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 debris on the bottom of the reach in cooler and reach in freezer, Observed debris in the freezer on the line. More frequent cleaning is required. **REPEAT** -1-

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 low grout throughout on the line and cracked tiles throughout **REPEAT** -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple clear plastic dishes stored as clean with sticker residue present. Dishes are stacked so that sticker residue is touching the food contact surface. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach inside reach in cooler in back of facility.

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 without the use of a hair restraint. **REPEAT** -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket under 150ppm of Quat sanitizer. CDI- Buckets were refreshed with sanitizer at the correct concentration. **REPEAT** -0.5-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several containers above three sink being stacked while wet. Allow equipment to air dry before stacking. **REPEAT** -1-

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 debris on the bottom of the reach in cooler and reach in freezer, Observed debris in the freezer on the line. More frequent cleaning is required. **REPEAT** -1-

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 low grout throughout on the line and cracked tiles under the 3-compartment sink and broken tile on wall near hand sink. **REPEAT** -0.5-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Facility operating without a certified food protection manager. **REPEAT** For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverages stored on prep surfaces. CDI- PIC relocated drinks to approved location.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee use bare hands to turn off faucet after washing hands. CDI- Employee washed hands using correct procedure.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee use hand sink to fill up drinking cup. CDI- EHS provided education to PIC.

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 thermometer probe and casing soiled with reside. CDI- PIC took thermometer to be W/R/S. **REPEAT** 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at the 3-compartment sink was at 100ppm. Dishes were actively in the sink to be washed. CDI- PIC refilled the sink with sanitizer at the correct concentration. 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 Observed hot shot insect repellent stored with dry goods on shelf. CDI- PIC voluntarily discarded of the insect repellent.

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 without the use of a hair restraint. **REPEAT**

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed both sanitizer buckets under 200ppm of Quat sanitizer. CDI- Buckets were refreshed with sanitizer at the correct concentration.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several containers above three sink being stacked while wet. Allow equipment to air dry before stacking. **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 outside of equipment on the line, storage shelves, and storage areas are in need of more frequent cleaning. **REPEAT**

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 low grout throughout on the line and cracked tiles under the 3-compartment sink.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Facility operating without a certified food protection manager. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC not knowledgeable of reporting of food borne illness. Employees cover food borne illnesses with a video during onboarding but facility does not have an employee health agreement that employees review. CDI- EHS provided PIC with written agreement. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 case and bottom part of thermometer probe soiled with reside. CDI- PIC placed thermometer at 3 comp sink to W/R/S. 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 blender cups are rinsed between uses but only taken to 3 comp sink for W/R/S at the end of the day. CDI- EHS educated PIC on procedure for cleaning frequency and facility will W/R/S blender cups at the four hour mark. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of windex stored under register without label. CDI- PIC added label. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC making smoothies without hair restraint. CDI- EHS educated PIC on requirements for hair restraints and when preparing food a hair restraint is required at all times.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few containers above three sink being wet nested as well as the blender cups behind the make table. Allow equipment to air dry before stacking. 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 inside of reach in under make table soiled with residue. Observed racks in back reach in starting to accumulate black residue. Increase cleaning frequency. REPEAT.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no certified food manager during the inspection. Observed employee rinse ice cream chest doors in the food prep sink. Observed improperly handwashing. Observed back handwashing sink blocked by door. Observed chemicals in spray bottle not labeled.

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

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employees thoroughly washing hands throughout food prep. However, faucet was turned off with bare hands before drying with paper towels. CDI-Spoke with employees and PIC about proper handwashing procedures and hands were rewashed and sink turned off with barrier to prevent cross contamination. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed the back handsink was blocked by the swinging door, that was propped open. CDI - discontinue this practice and allow accessibility to the back handsink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed paper towels in the front handsink. Explained to the employee that the handsink is for handwashing only.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior panels and walls in the ice machine are in need of cleaning, pink residue beginning to accumulate. Observed the ice scoop holder accumulating black residue inside the holder. Clean and maintain. Observed employee rinsing ice cream chest doors in the front food prep sink. discussion with the employee and explained that they shall wash, rinse and sanitize equipment and utensils in the 3-compartment sink.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of blue liquid not labeled. CDI - employee properly labeled glass cleaner.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing hair restraint while preparing food front of house. All employees working with food in facility must wear hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers above the 3-compartment sink stacked wet. Allow to air dry prior to stacking.

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 single service cups stored directly on the counter. 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 single service cups stored under the front handsink cabinet.

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 the interior of the reach in cooler (front) accumulating food debris and residue. Clean and maintain.

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 and along with walls throughout the facility, under shelving and front service area in need of cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certified food protection manager certification. Obtain CFPM certificate for all PICs. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bucket and sanitizer at 3 comp sink under 50ppm. Through conversation with the PIC, PIC stated that she dilutes the quat sanitizer with water. CDI- EHS educated PIC on how to properly dispense sanitizer at 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed scoop and pump nozzle with food debris on food contact surface stored as clean. CDI- EHS put utensils in three comp sink to be rewashed. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in front part of facility with black buildup inside. Clean and sanitize according to manufacturers instructions. -1.5pts-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing hair restraint while preparing food front of house. All employees working with food in facility must wear hair restraint. CDI- Employee donned hair net.

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 4 scoops contacting food in non-tcs powder additives. CDI- PIC repositioned scoops. -0pts-

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 multiple plastic containers with sticker residue on sides. Clean thoroughly to remove residue. -0pts-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed toilet in employee bathroom with black buildup inside bowl. Clean toilet. -0pts-

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink on top shelf of reach in. CDI-PIC voluntarily discarded drink. -0pts-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have certification. Facility underwent change of ownership on 1/10/2023. Ensure PIC on site has certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink stored at front handwashing sink.CDI-Item moved to approved storage.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employees thoroughly washing hands throughout food prep. However, faucet was turned off with bare hands before drying with paper towels. CDI-Spoke with employees and PIC about proper handwashing procedures and hands were rewashed and sink turned off with barrier to prevent cross contamination. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .