GOLDEN GATE EXPRESS

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- Observed bus tub of chicken thawing in prep sink not completely submerged under cold running water. Chicken temperature was 35F to 47F. Per PIC, chicken had been out since about noon. EHS educated PIC on proper thawing options. PIC moved chicken to WIC to finish thawing process.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed chlorine sanitizer solution at 0ppm in sanitizer bucket. CDI - PIC remade sanitizer which tested at 100ppm.

-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 soiled gaskets in prep low boy unit and in reach-in cooler. Recommend increased cleaning frequency.

-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 cracked floor tiles and low grout throughout kitchen area. Repair damaged floor tiles and low grout.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pan of blanched broccoli and pan of cooked shrimp cold holding above 41F inside the make table. PIC stated they had the flip top open during the lunch shift. CDI: PIC moved both pans into the WIF to rapidly cool down. Observed cambro of re-hydrated rice noodles cold holding above 41F inside the lowboy of the make table. PIC stated they had not had this out at all this morning. CDI: PIC voluntarily discarded the rice noodles. REPEAT VIOLATION. 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 .

3-501.17 (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 pan of blanched broccoli and pan of cooked shrimp both stored inside the make table without date labels. PIC stated these were both prepared yesterday. CDI: PIC created date labels for both TCS food items. Observed pan of house-made spring rolls stored inside the RIC without a date label. PIC stated these were prepared yesterday as well. CDI: PIC created date label for spring rolls. Observed a case of eggrolls thawing inside the RIC without a date label. PIC stated eggrolls were taken out of the WIF yesterday to thaw. CDI: PIC created date label for eggrolls. Observed pan of cooked lo mein noodles and a bustub full of cut cabbage both stored inside the WIC without date labels. PIC stated both of these were prepared yesterday. CDI: PIC created date labels for both TCS food items. 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 .

3-302.12 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 in-use bottles of different oils and sauces stored on a cart at the make line. Ensure all working containers of food are labeled.

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 stainless steel mixing bowl stored commingled within the non-TCS food product, inside large rolling bin full of flour. CDI: PIC removed the mixing bowl to prevent contamination. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed plastic pan of in-use utensils stored in water, temping below 135F. CDI: PIC discarded pan of water. REPEAT VIOLATION.

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 soiled gaskets in make table. Observed heavy debris buildup on gaskets of standing reach-in cooler. Increase cleaning frequency.

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 wall behind the can wash peeling in different areas, exposing absorbent material underneath. Repair wall behind can wash.