SUPER CHIX # 1052 STRAWBERRY HILL

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee turn off faucet with bare hands and move to don gloves for food preparation. CDI- employee rewashed hands before resuming. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed mixing bowl and several measuring cups stored with food debris stored as clean. CDI- items placed at dish area to be rewashed. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed lettuce at 60F in large covered container in walk in cooler upon arrival that began cooling at 10:45am. Lettuce was immediately rinsed in food prep sink with cold water and ice and placed back in walk in. Observed at 46F with approximately 15 minutes left in cooling window. Lettuce was again placed in ice and reached 41F. Without intervention from EHS lettuce would have missed cooling parameters. Repeat violation. Risk control plan will be implemented at time of next inspection if cooling violations still occur. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 large container of ranch dressing in walk in cooler made yesterday without a date. CDI- PIC allowed to date product. Observed portioned cups of ranch in front reach in cooler that were portioned from large batch with today’s date. CDI- date corrected to yesterday’s date. 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 shredded lettuce cooling in very large covered container in walk in cooler. Method for cooling lettuce does not support meeting proper parameters. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one red bucket with 0ppm quat. CDI- bucket emptied and refilled.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacked metal pans.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in handsink during inspection. Observed PIC go to use handsink as dump sink during inspection. CDI - REHS educated PIC on proper handsink usage. 0 pts.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed lettuce cut on 4/8/26 holding at 46F during inspection. PIC stated lettuce had not left the WIC since it had been prepped the day prior. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - Lettuce voluntarily discarded. Repeat. 3 pts. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 cut lettuce cooling in a deep, covered, and stacked plastic container in WIC since 4/8/26 during inspection. Lettuce missed proper cooling window. Observed cut lettuce cooling since 10:30am utilizing the same method holding at 61F at 1:25pm. CDI - PIC voluntarily discarded lettuce from 4/8/26. Lettuce within cooling window placed in ice bath. Lettuce achieved proper cooling by end of inspection. Repeat. 1 pt. 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 various squeeze and shaker bottles not properly labeled to identify their contents. Ensure all working containers are proper labeled to identify their contents. Repeat. 1 pt. Points not escalated due to vast improvement.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed various wet wiping cloths being stored outside of sanitizer buckets during inspection. Ensure all wet cloths are stored inside of properly concentrated sanitizer solution. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many hotel pans being stored as clean and stacked together while baring sticker residue. CDI - PIC began removing residue during inspection. More effective removal and cleaning techniques required. Repeat. 3 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cole slaw cooling since 10:00am holding at 44F at 2:05pm. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - PIC voluntarily discarded. Repeat. 1.5 pts. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 carton of milk with manufacturer’s discard date of 11/13 in use during inspection. CDI - PIC voluntarily discarded. 0 pts. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed carton of milk, milk and egg wash, and chicken tenders being held on time with no time tracking available. Employee verified milk and egg wash had been removed from temperature control at 10:00am, and was still in use at 2:30pm. CDI - All items voluntarily discarded. Risk Control Plan to be discussed if no improvement by next inspection. Repeat. 3 pts.

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 cole slaw cooling while in covered plastic containers in WIC. Cole slaw had missed cooling window. CDI - PIC voluntarily discarded. Repeat. 1 pt. 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 various shaker bottles on main line and container of chicken breading in dry storage not baring label indicating its contents. Ensure all working containers are properly labeled to identify their contents. Repeat. 1 pt.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer with concentration below 50ppm quat during inspection. CDI - Sanitizer changed to solution with concentration of 200ppm. Repeat. 0.5 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee use handsink to wet wiping cloth during inspection. CDI - EHS coached PIC and employee on proper handsink usage. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed various hotel pans being stored as cleaned and stacked together while baring sticker residue. CDI - PIC removed all soiled pans and placed in dish pit. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed garlic aioli cooling since 9:55am holding at 50F at 2:30pm. CDI - Aioli voluntarily discarded. 0 pts. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in top of sandwich prep holding above 41F during inspection. See temperature chart. Maintenance contacted during inspection. All TCS foods holding above 41F voluntarily discarded. Due to facility layout and capacity, all TCS foods stored in unit to be removed from menu and service until unit can be repaired. 72 hour VR required. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed onion rings and chicken milk wash being held on time with no label identifying what time they were removed from temperature control. CDI - Items labeled with time. 1.5 pts.

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 garlic aioli cooling in WIC while in deep, covered, stacked containers. Garlic aioli did not meet cooling window. CDI - Aioli voluntarily discarded. 0.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 squeeze and shaker bottles on main prep line, and flour bin in back storage area not labeled indicating their contents. Ensure all working containers are labeled to identify their contents. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed employee soak wiping cloth in plain water as opposed to sanitizer during inspection. Ensure wiping cloths are soaked exclusively in sanitizer at all times. 0 pts.

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 facility does have designated employee beverage stations, but they are stored over dunnage racks with bags of potatoes.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food, employee wash hands and immediately contaminate hands on handles instead of using a towel to turn off the handle CDIPIC coached then PIC coach the food, employee and hands were re-washed properly For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed some unwashed plant foods stored above ready to eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P observed Food employee handling sold wiping claws with gloves on. PIC was coached and then PIC coached and corrected food employee.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed multiple TCS foods cold held above 41° in prep top units. See temperature chart CDI 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility using TPHC for previously ordered to go foods egg water wash for chicken batter and blanched. French fries. PIC unable to provide sufficient written procedures. VR for written procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

6-501.111 Keep the premises free of insects, rodents, and other pests. Observe multiple house flies flying in the kitchen.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed bags of raw potatoes, stored below, designated employee, beverage shelves.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed multiple dry, wiping cloths that were soiled stored on food contact surfaces, specifically cutting boards.

3-302.15 Wash fruits and vegetables prior to use. Observed avocado and top of prep unit with sticker still on indicating avocados were either not washed or not washed properly. CDI removed to be washed

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf facility using a sodium Dichlor and sanitizer, which is chlorine based yet they do not have test strips to test it VR