BARLEY AND BURGER SMASHED

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Main flip top cooler (top and reach in) not holding. Ambient temp. Recorded at 44F and all food recorded above 41F (see chart). Food discarded. Facility will use ice baths until cooler repaired. PIC placed an immediate call for repair. VR. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One Quat sani. Bucket recorded low at <50ppm. CDI - Refilled with proper concentration. REPEAT

2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands in prep sink. CDI - Directed to wash hands in handsink, employee stopped and washed hands properly in handsink.

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 Sliced tomatoes in reach in cooler cooling in small container with Silan wrap. CDI - Unwrapped and placed in WIC in smaller sheet tray. 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. One sanitizer bucket holding below 100ppm Quat. CDI - Discarded and re filled.

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) Cole slaw had a date of 12/3 - should have been discarded. CDI - Discarded. 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 quat sanitizer in two (2) buckets at levels < 150ppm. CDI: buckets were dumped by PIC and refilled to proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately five (5) recently sanitized bins at drying rack wet nesting. CDI - EHS separated bins to allow for air drying.

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 minor food soil on nonfood contact portions of microwave prior to start of service. Per conversation with PIC, microwave is utilized to heat ready to eat foods for immediate service (melting cheeses, heating desserts, etc.) All other food contacts and non food contact surfaces were clean to sight and touch. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) box of lay flat raw bacon stored above sodas in WIC. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of unwashed tomatoes stored above bottled tea in WIC. CDI - Storage order of WIC was reorganized to prevent potential contamination. EHS and PIC reviewed WIC storage order chart posted on interior door of WIC. EHS provided WIC storage order guide for outside of WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 approximately five (5) bins of TCS foods (sliced yellow American cheese, sliced Swiss cheese, ranch bin) prepared on the morning of inspection, in WIC cooling at insufficient rates. CDI - EHS removed plastic wraps from cheese bins to improve cooling rate. EHS reviewed posted cooling charts with PIC. REPEAT. 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 .

4-601.11(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 minor food soils on top of grill drawer and grill shelves. Clean as needed to prevent soil accumulation.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed two (2) unopened packages of chemicals (sanitizer and boxed detergent packages) stored on shelf above clean spatulas at dish area prep sink. CDI: chemicals were relocated to lower shelving. REPEAT.

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 two (2) bins of sliced yellow American cheese, prepared on the morning of inspection, cooling at insufficient rates. CDI - PIC removed plastic wraps from cheese bins to improve cooling rate. EHS provided cooling chart to PIC. 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 approximately nine (9) recently sanitized bins at drying rack wet nesting. CDI - EHS separated bins to allow for air drying. REPEAT.

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 one (1) closed water bottle stored above clean prep table space in kitchen. PIC rotated drink bottle to labeled WIC space, above ranch container. CDI - EHS advised PIC to store employee food and drinks on lower storage of WIC shelves, to prevent potential contamination. Bin was lowered to available shelving.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) container of coleslaw in prep top at approximately 44F upon initial observation. Per conversation with PIC, prep top had been open for a brief period during lunch rush, CDI - Coleslaw was observed cooling to proper temperatures shortly after closing prep top lid. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed five (5) soap dispenser refills stored above sealed single service article boxes (napkins) at dry storage. CDI - PIC rotated soap to lower level storage to prevent potential contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer in bucket at levels < 150ppm. CDI: bucket dumped and refilled to proper concentration. REPEAT. Note: No escalation in point deduction; Per conversation with PIC, sanitizer checks and changes are now scheduled approximately every 3 to 4 hours within facility. PIC directed available employee to refill buckets with sanitizer from 3 compartment sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately three (3) recently sanitized bins at drying rack wet nesting. CDI - EHS separated bins to allow for air drying. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee manually drying recently sanitized container lid with clean wiping cloth. CDI - PIC addressed and corrected employee. Lid was placed back into sanitizer for corrective sanitizing.

General Comment: 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed deep freezer inside vendor space that will be utilized for storage of fries in the future. Could not verify from label or manual that deep freezer was ANSI/NSF certified or equivalent. REPEAT. Note: No escalation in point deduction; freezer was observed as being in good condition and functional, with smooth and easily cleanable interior. Per conversation with PIC, freezer is a new piece of equipment, used to replace older freezer. EHS advises facility retrieve verification (manual, documentation, etc.) that establishes. that deep freezer is ANSI/NSF certified or equivalent. Otherwise, facility is advised to replace freezer with verifiably certified equipment.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed tomatoes in box stored above ready to eat prepared sliced cheeses inside the walk-in cooler. CDI: storage order rearranged.

General Comment: 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 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 pan of chili dated for 8 days. Chili was in date on this inspection but label just needed to be changed to reflect 7 days for date marking. CDI: label was corrected to 7 days.

Repeat: 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 shakers and squeeze bottles at grill area not labeled. Improvement noted. Observed salt was labeled on today’s inspection. No points taken.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer in bucket at levels < 150ppm. CDI: bucket dumped and refilled to proper concentration.

General Comment: 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed deep freezer inside vendor space that will be utilized for storage of fries in the future. Could not verify from label or manual that deep freezer was ANSI/NSF certified or equivalent.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cases of bottled soda stored in front of handsink on front line. CDI: cases were relocated.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed chemicals inside spray bottles stored on shelf above prep sink. CDI: chemicals were relocated. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled chemical bottle stored on shelf in back prep area. CDI: bottle was labeled.

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 container of salt unlabeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing bracelets and watches. 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 hair restraint on.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no quat strips available for testing sanitizer. CDI: strips were brought and provided from shared area.