STEAK N SHAKE #617

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. OBSERVED employee use headset with hands and went directly to food prep without washing hands. CDI. The food was discarded and employee rewashed hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at one of the sinks during inspection. CDI. PIC provided one.

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). 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 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 spaghetti in the WI without dates. CDI. PIC dated. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed sliced tomatoes cooling in the prep unit. CDI. PIC removed to the WI. Good needs to be cold to 41F before taken to the prep unit. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 multiple unlabeled working containers of spices without effective labeling. CDI - EHS discussed effective working container labeling with PIC. Labels were affixed to working containers.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC handling food without the use of a head covering. Use head coverings to prevent hair from contacting food, equipment and utensils. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with food without a hair cover.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths held in solution at 0ppm quat. CDI. PIC replaced solution.

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 cleaning needed in soda dispenser drain. Repeat

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste stored out of receptacle in the trash area.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was provided another copy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. OBSERVED sanitizer at 0ppm when being used to sanitized. CDI. PIC replaced the sanitizer. 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

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple unlabeled working containers of spices without effective labeling. CDI - EHS discussed effective working container labeling with PIC. Labels were affixed to working containers.

4-501.11 Maintain equipment in good repair. Observed one of the RI coolers in disrepair.

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 cleaning needed on sides of equipments and inside RI coolers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. OBSERVED build up on cleaned dishes in the cleaned dish area. CDI. PIC removed to be washed. Repeat **** IMPROVEMENT FRM LAST TIME. The dish machine functions as intended. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple unlabeled working containers of spices without effective labeling. CDI - EHS discussed effective working container labeling with PIC. Labels were affixed to working containers. Repeat

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of frozen food items stored directly on the floor in the WI freezer

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC handling food without the use of a head covering. Use head coverings to prevent hair from contacting food, equipment and utensils.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of cleaned dishes.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was provided another copy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical dish machine unable to achieve sanitize cycle- 0ppm. Dish machine stuck in wash cycle. PIC contacted service company during inspection. Facility will utilize 3-compartment sink until repaired. EHS will return within 3 days to verify dish machine repaired and able to properly sanitize. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED tomatoes on prep unit at temperatures above 41F. CDI. PIC voluntarily discarded. 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 multiple unlabeled working containers of spices without effective labeling. CDI - EHS discussed effective working container labeling with PIC. Labels were affixed to working containers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 boxes of frozen item being stored on floor in WIF.

4-501.11 Maintain equipment in good repair. Observed dish machine in disrepair.

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 cleaning needed on sides of equipments and inside RI coolers, micro wave.

5-205.15 Maintain a plumbing system in good repair. Observed one of the hand sinks in disrepair. There are enough hand sinks in the facility.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical dish machine unable to achieve sanitize cycle- 0ppm. Dish machine stuck in wash cycle. PIC contacted service company during inspection. Facility will utilize 3-compartment sink until repaired. EHS will return within 3 days to verify dish machine repaired and able to properly sanitize. VERIFICATION REQUIRED. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a couple of insert pans stored as clean soiled with food waste. CDI: Sent to be W/R/S.

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 debris in floor of dry storage room. Observed debris in floor behind ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of raw burger patties, hot dogs, Swiss cheese and American cheese all being held above 41F in prep top cooler next to grill. PIC stated a service technician was onsite approx. 1 hour prior to service cooler and food was placed back in the unit at that time. CDI: PIC moved all items to WIC to rapidly cool.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a container of sliced tomatoes covered with tightly wrapped plastic cooling in prep reach in cooler and not drop in temperature after 29 minutes. CDI: PIC removed plastic wrap cover and moved container to WIC to rapidly cool.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC handling food without the use of a head covering. Use head coverings to prevent hair from contacting food, equipment and utensils.

4-501.11 Maintain equipment in good repair. Observed cracked and rusted bumper plate on bottom of walk in cooler door. Replace bumper plate.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at hand sink at front counter. CDI: PIC restocked paper towel dispenser.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a container of Oreo cookies being held on prep counter uncovered. CDI: PIC covered Oreo cookies.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed one metal container with build up being stored as clean and several metal containers with sticker residue on outside of container which was contacting food contact surface of next container stacked within it. CDI: PIC returned all items to be W/R/S.

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 one stack of single use to go burger containers being held outside of their original packaging right side up on prep counter. CDI: PIC inverted containers.

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 build up on inside of prep reach in cooler and tall 2 door reach in cooler. Clean as needed. REPEAT.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee place sanitizer bucket in hand sink at front service counter. CDI: Employee removed bucket.

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 chlorine sanitizer output from dish machine at 0ppm. CDI: PIC submitted service request to have dish machine evaluated. PIC agreed to only provide customers with single service articles and will use 3 compartment sink for W/R/S equipment and utensils until dish machine is operating correctly. REPEAT. Points not escalated due to multiple violations on previous inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 onions being held in steam well at 121F. Onions were discarded and new onions were cooked to hot hold. Temperatures were rechecked and onions were being held at 129F and chili was at 123F. PIC discovered steam well was not turned on. CDI: Steam well was turned on and chili and onions were reheated to above 165F before returning to steam well.

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 a container of spaghetti noodles being held in prep flip top cooler with no date mark. Staff said spaghetti was prepared last night and date mark was accidentally removed when plastic wrap was taken off container. CDI: PIC date marked spaghetti.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 boxes of fries being stored on floor in WIF. CDI: Fries were placed on shelf.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food without the use of a head covering. Use head coverings to prevent contamination of food.

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 tongs being stored in a container of cherries in which handle of tongs were resting on cherries. CDI: PIC removed tongs.

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 food debris and build up at steam kettle and spigot used for spaghetti prep. Clean as needed. REPEAT

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 build up on grates beneath bulk ice machine and floors near dish area and walk in cooler. Clean as needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal containers, stored as clean and stacked with sticker residue on the exterior portions which are touching interior food contact surfaces. CDI - EHS pulled soiled metallic containers from drying rack and placed them in ware washing area for corrective cleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed employee using sanitizer bucket to sanitize milkshake machine and sanitizer concentration was observed at 0ppm quat concentration. CDI-PIC adjusted concentration to 200ppm. 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

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed swiss cheese and american cheese cooling at stab station beside grill and not meeting the cooling rate. The two types of cheese was observed at 46F at 3:30pm and at 4pm both cheeses were observed at 45F. PIC stated cheese was removed from cold holding unit during rush and placed back into unit after rush to rapidly cool. CDI-PIC moved cheese to walk in cooler 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal and plastic containers at clean dish rack stacked while wet. -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 cleaning needed on all interior and exterior of cold holding units such as flip top coolers, low boys, reach in coolers and freezers and floors and racks of walk in coolers and freezers. Cleaning needed on interior and exterior of microwave. Cleaning needed on all milkshake and soda machines with ice cream and syrup spatter and debris. Cleaning needed at grill area to remove grease and food debris.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed cleaning needed to remove dust and rust from men and womens restroom air vents. REPEAT VIOLATION