CHEATS CHEESESTEAKS OF SOUTH END

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 most items being held between 44F - 46F in left side of grill drawer coolers. PIC voluntarily discarded all items. VERIFICATION REQUIRED.

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) 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 house made ranch dressing being held in walk in cooler date marked with a prep date of 10/1, 5 days past it’s expiration. CDI: PIC voluntarily discarded ranch dressing.

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 a stack of single-serve to-go containers that were stored right-side-up, out of it's original protective packaging on prep shelf. Keep all single-serve articles stored inverted when out of it's original protective packaging to prevent contamination. REPEAT.

4-501.11 Maintain equipment in good repair. Observed a torn gasket on grill drawer cooler. Replace torn gasket.

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 cooler closest to grill and inside breading station prep drawer cooler. Clean as needed.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for vomit and diarrhea cleanup. CDI: EHS provided PIC with vomit and diarrhea cleanup procedures handout. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser out of batteries at the handsink located inside unisex restroom. CDI: PIC replaced new batteries in paper towel dispenser so that proper handwashing can be done by employees.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a few cases of seeded buns stored directly on the floor. PIC stated they did not have any deliveries from their vendors today. CDI: PIC moved cases of buns off of the floor to prevent contamination.

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 a few stacks of single-serve boats and to-go containers that were stored right-side-up, out of it's original protective packaging, along the make line and below prep tables. Keep all single-serve articles stored inverted when out of it's original protective packaging to prevent contamination.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips at the facility to measure chlorine concentration of chemical dish machine. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a case of whipped cream stored underneath a case of unwashed lemons, inside the WIC. CDI: PIC corrected storage order to prevent contamination. REPEAT VIOLATION. *Note: Although a repeat violation, improvement from previous inspection and not egregious. If observed as a repeat violation during next routine inspection, then EHS will deduct points. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a stack of new metal pans stored on the clean dish rack, with the manufacturer's stickers still intact to food-contact surfaces. CDI: PIC moved all new metal pans to the 3-compartment sink to be re-washed/rinsed/sanitized. REPEAT VIOLATION. 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 .

3-501.18 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 pan of cooked collards stored inside the WIC date-marked with a prep date of 12/04. PIC confirmed this was the correct date of prep. CDI: PIC voluntarily discarded. Observed opened jug of buttermilk stored inside the WIC without a date-mark. PIC stated this was opened yesterday. CDI: PIC created date label for buttermilk. Observed bottle of ranch made w/buttermilk stored in the lowboy of make table, with the date label hard to read. PIC stated this was made from the same batch as the large cambro stored inside the WIC, which was date-marked 12/09. CDI: PIC created new date label so prep date was easily readable. REPEAT VIOLATION. *Note: Although a repeat violation, EHS reducing to half point deduction as much improvement has been made since the previous inspection report on date-marking. 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 .

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 a rectangle cutout on the wall behind HH warmer at the make line, exposing the absorbant insulation material underneath. Repair cutout of wall so that surfaces are smooth and easily cleanable.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a bottle of honey stored in the front handsink. PIC stated it was overflowing and placed it there. CDI: PIC removed the bottle from the handsink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the front handsink. CDI: PIC provided paper towels for this handsink. Ensure all handsinks are stocked so that employees are able to properly wash their hands.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a container of washed/prepped zucchini and two bags of RTE shredded lettuce, stored below a case of unwashed apples and unwashed tomatoes inside the WIC. Ensure all food employees maintain correct storage order to prevent contamination. CDI: Storage order was corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed triangle blade of the can opener, soiled with food debris. CDI: Can opener was removed and taken to the 3-compartment sink to be washed/rinsed/sanitized. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried onion strings hot holding underneath a heat lamp below 135F (see temp chart). PIC stated they fried these as soon as they opened for lunch service, at 11:00AM (less than 2 hours prior to EHS's observation). CDI: Fried onion strings were reheated to above 165F in the deep fryer and placed back under the heat lamp. REPEAT VIOLATION. *EHS advised PIC keeping fried onion strings under TPHC, and will send TPHC form to PIC if they choose to go forward with TPHC procedures for fried onion strings. 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 .

3-501.18 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 multiple TCS food items throughout the facility in multiple cold holding units out of compliance for date-marking: container of cooked peppers date-marked 7/08 (cooler drawers), container of pre-cooked brisket date-marked 7/03 (cooler drawers), container of deli ham date-marked 7/07 (make table 2), container of deli turkey date-marked 7/08 (make table 2), container of house-made coleslaw date-marked 7/08 (lowboy), container of deli ham date-marked 7/07 (WIC), container of garbanzo beans date-marked 6/19 (WIC), container of Beyond steak date-marked 7/02 (cooler drawers). PIC stated that the cooked peppers were cooked on 7/10, and 7/08 is the date the peppers were cut; EHS observed large lexan stored inside WIC was date-marked correctly with the date the peppers were cooked (7/10). PIC stated the pre-cooked brisket (which comes in frozen) was taken out to thaw yesterday, and employee must have written the date of delivery, which was 7/03. PIC stated they slice their own deli meats and do not freeze them once sliced. PIC stated the Beyond steak was taken out to thaw today, and 7/02 was the date it was delivered. CDI: PIC educated food employee on date-marking and new date labels were created for cooked peppers stored in the cooler drawers, new label was created for the pre-cooked brisket to indicate correct thaw date of 7/14, deli ham and deli turkey stored in make table 2 were voluntarily discarded by PIC since the 7-day window had surpassed, PIC also voluntarily discarded housemade coleslaw since 7-day window had surpassed, container of deli ham and container of garbanzo beans both found inside the WIC were voluntarily discarded by PIC since 7-day window had surpassed, and a new date label was created for the container of Beyond steak to indicate the correct thaw date of today's date 7/15. REPEAT VIOLATION. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one sanitizer bucket full of QUAT sanitizer, stored on the bottom shelf of the back prep table reading 50ppm. PIC stated they change these sanitizer buckets throughout the day. *Note: All other sanitizer buckets were reading proper concentration. Ensure all sanitizer buckets are refreshed frequently, as the manufacturer's label states that QUAT sanitizer needs to be between 150ppm-400ppm to be deemed effective.

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 a couple stacks of single-serve boats stored right-side up on top of the prep table, out of it's protective packaging. Observed single-serve sandwich boxes stored right-side up, on the bottom shelf of the same prep table, out of it's protective packaging. Keep all single-serve articles stored inverted when out of it's original packaging, to prevent contamination.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed written procedures for EHP that did not include restrictions and exclusions. -CDI- EHS emailed PIC updated EHP policy poster and provided paper copies in Spanish and English. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed food employee taste test food on the line without using any proper utensils. -CDI- EHS educated food employee on proper eating and taste testing. **REPEAT** -0.5-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine at 0 ppm at dish machine. **3 DAY VERIFICATION REQUIRED** **FACILITY TO USE 3-COMP SINK UNTIL REPAIRS HAVE BEEN MADE** -1.5- 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed cheese sauce holding at 117F. -CDI- PIC reheated items to 170F. -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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sliced provolone cheese, sliced American cheese and brisket holding above 41F in cold drawers. Refer to temperature chart. Per PIC, drawers were opened and closed a lot during rush. -CDI- PIC placed items in freezer to cool back down. -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 .

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- Observed ham date marked 3/18 (discard 3/24) and vegan cheesesteak meat date marked 3/17 (discard 3/23). -CDI- PIC voluntarily discarded items. **POINTS NOT ESCALATED DUE TO IMPROVEMENT** **REPEAT** -1.5- 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with dangling wrist bracelet. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no chlorine test strips for chlorine dish machine. **10 DAY VERIFICATION REQUIRED** -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones stored on 2 different prep tables. -CDI- EHS educated PIC on proper storage of personal items and items were relocated. -0-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result./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 food employee drink in food prep area with a cup without a straw. -CDI- EHS educated food employee on designated areas and food employee placed straw in cup. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed two food employees wash hands and not use a barrier to turn off faucet, thus recontaminating hands. -CDI- EHS educated both on using a barrier and both rewashed hands. 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee handle raw beef and raw chicken and begin to return to food prep by changing gloves and not washing hands. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed broom and dustpan stored in front of handwashing sink. Observed trash can stored in front of handwashing sink near dishpit. -CDI- PIC relocated items. -1- 6-301.14 Post a handwash sign at each handsink. Observed handwashing sign not visible at handwashing sink due to paper towel dispenser being stored over it. -CDI- EHS provided PIC with new handwashing signage.

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- Observed items in prep units past date; chipotle mayo (contains canned chipotles) and spring mix 11/14 (discard 11/20), sliced tomatoes 11/16 (discard 11/22). Per PIC, items did not have proper date marks. -CDI- PIC properly date marked items. -1.5- 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 marinara sauce cooling in WIC with protective covering at a low rate. -CDI- PIC removed protective covering to facilitate rapid cooling. -0- 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 .

4-501.11 Maintain equipment in good repair. Observed dish machine not properly functioning due to a leak. Per PIC, work order has been placed. -0-