SMOOTH MONKEY STAWBERRY HILL

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all hours of food preparation or service. - 1 - REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door left ajar during inspection. CDI - Front door closed. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats/fruit flies throughout facility. Utilize pest control for prevention. - 1 -

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 unsealed wood being used to stabilize drain pipe in back prep area. Unsealed wood was also present in a table in the restroom. Sealant or paint required to render wood non-absorbent. - 0.5 - REPEAT 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed 3 compartment sink not sealed to wall. Place a bead of caulking or other means to seal sink to wall.

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 heavy black build up on gaskets of lowboy reach in refrigerator. Bottom front of flip top prep unit was observed with food build up. Interior bottoms of several refrigeration units throughout facility had build up of food debris. Clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various employee food items being stored in 3 door refrigerator with facility items. Ensure all employee foods are stored in a manner that does not promote contamination of customer foods and is clearly labeled as employee food items. - 0.5 - REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all hours of food preparation or service. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. Observed no paper towels at back handsink during inspection. Observed handsink in bathroom unable to provide continuous flow of water for 15 seconds. Repair necessary. CDI - PIC provided papertowels. Repeat. 2 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy ginger in pre unit during inspection. CDI - PIC voluntarily discarded. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine in use dispensing 0ppm chlorine during inspection. Repair necessary. Facility to utilize three compartment sink until repaired. 72 hour VR required. 1.5 pts. 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

3-501.18 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 cut cantaloupe and cut honeydew in back RIC with no date marking indicating their date of preparation. CDI - PIC voluntarily discarded. Repeat. 3 pts. Risk Control Plan to be discussed if no improvement by next inspection. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed various fruit fly traps intended for home use in kitchen during inspection. CDI - Both items removed during inspection. 0 pts.

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 unsealed wood being used to stabilize drain pipe in back prep area. Sealant or paint required to render wood non-absorbent. 0 pts.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quaternary test strips on site during inspection. Facility utilizes quat for three compartment sink. Acquisition necessary. 10 day VR required. 0.5 pts.

5-205.15 Maintain a plumbing system in good repair. Observed sanitizer compartment at three comp sink leaking and unable to retain water. Facility to utilize wash compartment as sanitizer compartment, and vise versa until repair. Repair necessary. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various employee belongings being stored above customer foods and on prep tables throughout entire kitchen area. Ensure all employee belongings are stored in a manner that does not promote contamination of customer foods. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all times of food preparation and handling. Repeat. 1 pt. 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 various employee beverages being stored on top of back lowboy. PIC stated food prep was about to take place in this area. CDI - PIC removed drinks. 0 pts.

5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. 6-301.14 Post a handwash sign at each handsink. Observed self closing faucet in bathroom unable to provide water flow for at least 15 seconds. Repair or replacement necessary. Observed both handsinks in kitchen area not baring signs reminding employees to wash hands. CDI - EHS provided handwashing signs during inspection. 1 pt.

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 opened container of milk in prep unit, cut cantaloupe in RIC, and cut honeydew in lowboy baring no label to indicate the date they were opened or prepared. CDI - PIC was able to verify preparation dates of all items and labeled. Repeat. 3 pts. 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 .

3-202.12 Food may not contain unapproved food additives or additives exceeding levels generally recognized as safe (GRAS) as specified in 21 CFR 181-186. -P Observed Ginkgo Biloba, Ashwagandha, Yin Yang Huo, and Sea Moss tinctures on premises for customer consumption. Ginkgo Biloba is seemingly not recognized as GRAS. All other listed additives could not be found on GRAS or 21 CFR. CDI - Facility has agreed to cease the use of these items at this time. Should evidence that these items are GRAS be presented to EHS, reevaluation of their use may take place. 0 pts.

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 various squeeze and shaker bottles not baring labels identifying their contents. Label all working containers to indicate what they are storing. 0 pts.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door left ajar during inspection. CDI - Front door closed. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees donning bracelets and decorative rings on hands while working with and preparing customer foods during inspection. Ensure all decorative jewelry is removed before handling and preparing customer foods. 0.5 pts.

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 Observed facility operating without a Certified Food Protection Manager on-site. A CFPM shall be on-site during all hours of operation.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee don gloves and attempt to begin handling food without first washing hands. Employee stated she washed hands in restroom. EHS provided education to employee that hands must be washed after exiting the restroom and entering the kitchen before donning gloves to handle food. CDI: Employee removed gloves and washed hands. 2-301.15 Only wash hands in handwashing sink. -PF Observed employee washing hands in prep sink. CDI: EHS stopped employee and had employee wash hands in hand sink.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink next to 3 compartment sink not stocked with soap. Employee stated staff does not use that hand sink and did not have any soap on the premises to stock hand sink. VERIFICATION REQUIRED within 10 days to ensure soap is supplied at hand sink.

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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 . Observed an open gallon of milk in prep reach in cooler without a date mark. CDI: Employee voluntarily discarded milk as she was unsure when it was opened. REPEAT.

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 two boxes of single use to go containers being stored on floor under dry storage shelf. Store all single use articles at least 6 inches above the floor. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee sweater, hand bag and keys being stored on dry storage shelf amongst food items and equipment. CDI: Employee relocated personal items. REPEAT.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no CFPM onsite. Facility is still within 210 days of new permit.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed dish machine chlorine sanitizer output at 0ppm concentration. Facility will use 3 compartment sink until dish machine is operating properly. VERIFICATION REQUIRED within 3 days to ensure sanitizer output of dish machine is at required concentration. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed cut cantaloupe being stored in RIC at 44F. CDI: Cantaloupe was placed in RIF to rapidly cool.

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: 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 . Observed cut cantaloupe in RIC missing date mark. PIC stated cantaloupe was cut this morning and will be used tomorrow. CDI: Employee date marked cantaloupe.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of chlorine sanitizer and a spray bottle of Lysol unlabeled. CDI: PIC labeled bottles.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Facility did not have a thin probe thermometer available for use. VERIFICATION REQUIRED within 10 days to ensure facility obtains a thin probe thermometer.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door being propped open upon arrival for inspection. CDI: PIC closed door. 6-202.13 Properly locate mechanical insect control devices. Observed a plug in flying insect control device plugged in directly over prep table. CDI: PIC relocated control device away from food prep area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees handling food without the use of head coverings. Use head coverings to prevent potential contamination of food and clean equipment and 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 small scoop/spoons being stored in containers of cocoa powder, flax seeds and hemp seeds in which handles for scoop/spoons were buried in food. CDI: PIC removed scoop/spoons from food containers.

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 several boxes of single use to go cups and single use to go containers being stored on floor in dining area and prep room. Keep single use articles at least 6 inches above the floor.

5-501.17 Provide a covered waste bin in female restrooms. Observed unisex restroom missing a covered waste bin. Provide a covered waste bin.

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 cell phone, air pods and other personal items being stored on prep counter. CDI: Items were removed from prep counters.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed neither pic able to demonstrate sufficient knowledge of employee health. CDI coached , hand out given Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf observed neither pic able to demonstrate sufficient knowledge of food borne disease prevention. CDI coached handouts given

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Not provided. CDI handout given For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink blocked. Blockage removed 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink used to store employee beverage. CDI removed 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed no hand towels at front hand sink

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed dishwasher at 0 ppm chlorine. Primed then machine lost prime again. Facility PROHIBITED FROM USING DISHWASHER UNTIL EHS VERIFIES WORKING PROPERLY. CDI TECHNICALLY NOT REQUIRED 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/y0Sjmnab

3-306.11 Protect food on display using shields, packaging, or other effective means. -P observed bananas stored on shelf in dining area unprotected from the customer

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 on soiled food prep sink drain board

4-501.11 Maintain equipment in good repair. Observed dishwasher unable to hold prime. FACILITY PROHIBITED FROM USE UNTIL EHS VERIFIES REPAIRED

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. Observed facility has exposed wood. Paint with epoxy paint.