Restaurant Information
| Facility ID | 2060019102 |
|---|---|
| Restaurant Name | Clean Juice |
| Phone Number | +17043212828 |
| Last Inspection Date | 2018-03-08 |
| Last Inspection Score | 99 |
Inspection Results
Inspections
| Inspection Date | Score | Type |
|---|---|---|
| 2018-10-05 | 97 | routine |
| 2018-03-08 | 99 | routine |
Violations
| Violation Date | Code | Description |
|---|---|---|
| 2018-10-05 | 47 | 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs and debris from low prep cooler door gaskets. |
| 2018-10-05 | 45 | 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. black cutting boards have heavy wear and no longer easily cleanable. resurface or replace. |
| 2018-10-05 | 42 | 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. plastic food pans wet stacked. separate to allow air drying. |
| 2018-10-05 | 41 | 3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. scoops with no handles stored in freezer drawers of frozen juice cubes. use scoop |
| 2018-10-05 | 39 | 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. sanitizer in wiping cloth bucket testing at 10ppm chlorine. cdi - dumped and remade at correct strength. |
| 2018-10-05 | 35 | 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. no label on honey squeeze bottles or himalayan pink salt shaker. label these. |
| 2018-10-05 | 26 | 7-201.11 store toxic materials to avoid contamination. -p 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf spray bottle of glass cleaner with no label stored on rack above clean utensils. cdi - bottle labeled and re |
| 2018-10-05 | 1 | 2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2018-03-08 | 43 | 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed several boxes of bottles being stored on the ground in the back storage rooms. have placed onto shelving at least 6 in |
| 2018-03-08 | 20 | 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed kale cold holding above 45f in the back reach in cooler. it was determined that the cooler doors had been propped open for several minutes. ensure doors are being kept closed |
| 2018-03-08 | 6 | 2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed employee handling a cell phone and then put on gloves without |
| 2018-03-08 | 4 | 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink being stored on the prep counter along with facility food. cdi-the drink was discarded. drinks are acceptable as long as they are kept awa |
Data Source
This data was provided by Mecklenburg County, Environmental Health inspections and last updated on Jan 17, 2019. Dataset contains 2631 restaurants inspected in Mecklenburg County.
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