CORNDOGS BY MR COW

REPEAT. 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 expired hot dogs in flip top at front of store, and expired cheese in WIC, dated for 10/11 &10/9, respectively. Also observed undated ranch dressing, shoe string potatoes, and sweet potato fries in lowboy without date mark. PIC states ranch and fries were prepped this morning. CDI- PIC voluntarily disposed expired hot dogs and cheese. Ranch and potato fries dated for 7 days. (-3)

REPEAT. 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 spatula in room temp water to left of fliptop in serving area. CDI- Water emptied, spatula washed and sanitized. EHS verified proper cleaning frequency of in-use utensils onsite as at least every 4 hours. (-0.5)

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC did not have proper food service knowledge including date marking policy and procedures, sanitizing of food contact surfaces, how to properly make up sanitizer, thermometer calibration, etc. CDI: PIC corrected all violations and EHS explained importance of food safety knowledge and active managerial control.

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 no sanitizer had been made up to properly sanitize dishes. When PIC was questioned regarding 3-comp sink set up, he replied that dishes were only washed and rinsed not sanitized. CDI: bleach sanitizer was made up by EHS, sink was set up properly for W/R/S, and process was started by staff to rewash and properly sanitize all dishes. 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 ice machine with pink build-up. Clean more frequently. CDI: cleaning process was started.

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 sweet potatoes, corndog w/ cheese, corn dog w/ cheddar cheese inside prep cooler and cheese sticks inside walk-in with all expired date marks past 7 days. CDI: explained proper date marking process; all items properly discarded by PIC. Observed ranch squeeze bottle without date inside prep cooler. CDI: ranch was properly date marked.

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 some dry good containers without labeling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a garbage bag full of chips stored on the floor of kitchen by ware washing area.

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 spatula at front cook area stored in water of 73F.

4-501.11 Maintain equipment in good repair. Observed small leak on condenser coil inside walk-in freezer. Repair.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed purses and employee items stored on prep surfaces.