ACE NO 3

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed food residue on multiple dishes stored as clean (plastic cambros, scoopers). -CDI- PIC placed dishes back into dish machine to be re-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 .

3-501.19(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 no time stamp for grilled onions held on 4-hour TPHC. -CDI- PIC verified onions were removed from temperature control at 10:45am and properly time-stamped the onions.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloths stored in less than 50ppm quat sanitizer. -CDI- PIC refilled sanitizer buckets to 150ppm quat. -EHS suggests increasing the frequency of changing the sanitizer in the buckets. -REPEAT-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. -Observed wet stacking among multiple dishes stored as clean. Ensure dishes are properly air dried prior to stacking.

4-501.11 Maintain equipment in good repair. -Observed gaskets in cold drawers ripped/torn. Repair or replace gaskets. -Observed slight rusted shelving on clean dishes storage racks. Re-seal or replace storage racks.

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 buildup of debris on top of dish machine and inside containers storing clean utensils. Increase frequency of cleaning.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloths stored in less than 50ppm quat sanitizer. -CDI- PIC refilled sanitizer buckets to 150ppm quat. -REPEAT-

6-301.11 Provide soap for handwashing at each handsink. -Pf -Observed no soap at handsink by office. -CDI- PIC supplied soap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed multiple utensils (scoops, spatulas) with visible food residue, stored as clean. -CDI- PIC moved dishes back to 3-compartment sink to be re-washed. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed raw burgers in cold drawers above 41F. PIC stated burgers were moved to unit at 11am, and no food is stored in cold drawers overnight. EHS observed ambient temperature of unit at 65F. -Because raw burgers were out of temperature control for less than 4 hours, burger will be held on temporary TPHC for 4 hours and will be discarded 4 hours after they were placed in unit (at 3pm). After 3pm, no TCS foods will be held in cold drawers for cold holding until the unit is repaired and properly cold holds at or below 41F. -Observed all TCS foods in right prep unit above 41F (coleslaw, house-made hot-brined pickles, shredded lettuce, sliced tomatoes, cut lettuce). Observed ambient temperature of prep unit at 45F. PIC stated foods were placed in unit, from WIC, at 11am this morning. Because TCS foods were out of temperature control for less than 4 hours, all TCS foods in prep unit will be held on temporary TPHC for 4 hours and will be discarded 4 hours after they were placed in unit (at 3pm). After 3pm, no TCS foods will be held in prep unit until the unit is repaired and properly cold holding at or below 41F. -Facility has additional functioning prep unit, which was observed holding TCS foods below 41F. Facility has sufficient space in additional prep unit to store TCS foods from malfunctioning prep unit and cold drawers temporarily, until both the prep unit and cold drawers are repaired. During inspection, PIC contacted specialist for cold holding repairs. PIC stated specialist will arrive today. EHS will follow-up when units are repaired. -3 day verification visit required- 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 no written procedures for grilled onions and bacon held on TPHC. -CDI- PIC provided blank copy of TPHC procedures and assisted PIC with completing form. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 no start/discard time labeled on grilled onions and bacon held on TPHC. -CDI- PIC verified both items were removed from temperature control at 11am and properly added time stamps to both items.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed large container of sugar stored directly on the floor. Raise at least 6 inches above the ground.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloths stored in less than 50ppm quat sanitizer. -CDI- PIC refilled sanitizer buckets to 200ppm quat. -REPEAT-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed ceiling vents with dust build up. Observed buildup of food debris along floors and walls, behind equipment (behind fryers, grill, prep units). Observed dark buildup on wall behind clean dishes rack. Increase frequency of cleaning. -REPEAT-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee belongings stored among clean dishes storage shelf.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed grease trap stored on floor directly in front of back hand sink, obstructing access to it. -CDI- PIC moved grease trap.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed raw burgers in cold drawer and sliced tomatoes in prep top above 41F. All other items in prep top were below 41F. Ambient temperature of cold drawer was 67F. Both items were placed in their units over 4 hours ago. -PIC voluntarily discarded the raw burgers and sliced tomatoes. PIC stated power outage occurred last night and the cold drawers may not be turned on due to the outage. -CDI- PIC reset outlet for the cold drawers and EHS observed ambient temperature of cold drawers drop to 37F during inspection. Facility may now cold hold in cold drawers as long as unit holds TCS foods at or below 41F. -REPEAT- 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 sliced tomatoes in prep top without a date mark. PIC was able to verify prep date by referencing large batches in WIC. -CDI- PIC properly added date mark. -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 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 containers of spices and oil next to grill without labels.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloths stored in less than 50ppm quat sanitizer.

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 sticker residue on the exterior of dishes stored as clean. Remove all sticker residue during the wash/rinse/sanitize procedures.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf -Observed maximum hot water temperature at 3-compartment sink at 85F at start of inspection. PIC stated facility experienced power outage last night and closed facility until power returned this morning. EHS observed sufficient hot water at 3 hand sinks and facility uses chlorine sanitizer at dish machine to sanitize dishes. -CDI- PIC contacted plumber and stated the outlet for the tankless water heater was off and requires a reset. PIC reset outlet during inspection to turn on the tankless water heater. By end of inspection, EHS observed hot water at the 3-compartment sink reach 128F. EHS observed facility have access to sufficient hot water by the end of the inspection.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed ceiling vents with dust build up. No point escalation due to improvement from past inspection. -

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shelled eggs stored over soft serve ice cream mix in the walk in cooler. PIC rearranged the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishmachine not sanitizing. Found that the sanitizer bucket was empty. PIC replaced and primed. CDI - Dishmachine is sanitizing properly 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one scoop stored as clean with food debris in scoop. CDI - Taken to dish to clean and sanitize. 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 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)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut tomatoes, cut lettuce, cole slaw, hot dogs, etc. in the prep top cooler above 41F. Ambient air of prep top was 41F. According to PIC both items were just replaced before I had arrived. Items were placed in walk in cooler to cool. REPEAT 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 pan of veggie burger mix in the walk in cooler incorrectly date marked. Allowed to correctly date mark 5/8. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed quat sanitizer test kit water damaged. CDI - Obtain a new quat sanitizer. PIC had order one and showed me the receipt that it was just ordered.

REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling vents with dust build up. Clean as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed hot dogs being held in prep top above 41F. Ambient air of prep top was 47F. Observed garlic mayo in table top cold unit above 41F ambient air of unit was 46F. According to PIC both items were placed in units at 11am. Items were placed in walk in cooler to cool. VERIFICATION REQUIRED. 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 2 containers of house made veggie burgers with prep dates of 1/17. CDI: Items were voluntarily 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of cleaner hanging on shelf above food items. CDI: Cleaner was relocated.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked.

REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling vents with dust build up. Clean as needed. Points not increased due to previous violations corrected.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed facility unable to provide written vomit and diarrhea clean up procedures. CDI: EHS provided paper copy. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans, plastic containers and utensils with sticker residue and food debris while being stored as clean. CDI: Items were placed 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed grilled onions hot holding below 135F. Pan of onions was not on the flat top all of the way. CDI: Item was reheated to 165F. 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 .

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in containers without any type of sanitizer. CDI: Buckets were changed to 50ppm chlorine.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf. Observed facility without sanitizer for 3 compartment sink during inspection. Facility also uses that sanitizer for wiping cloth buckets. CDI: Food employee went and bought bleach and mixed it to 50ppm

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 heavy grease and food debris on fryer and sides of prep units. Clean as needed

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls near dish machine with dark build up. Observed floors throughout facility in need of cleaning.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plastic containers soiled with food debris while being stored as clean. CDI: Items were placed 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

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed hotdogs, 2 containers of sliced cheese, raw bacon and milkshake mix above 41F. Ambient air of milkshake cooler was 52F, ambient air of prep unit was 41F. Milkshake mix and hot dogs were voluntarily discarded, cheese and bacon were moved to walk in cooler. VERIFICATION REQUIRED. Until units are repaired PIC has agreed not to use them to hold products. During next visit a risk control plan will be implemented. 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 .

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 1 container of hot dogs and 1 container of veggie burger with prep dates of 5/2. CDI: Items were voluntarily discarded. Overall date marking was correct. 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 raw burger patties cooling at a rate of 0.06F/min in a container covered with a lid inside walk in cooler. CDI: PIC removed lid to facilitate quicker cooling. 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 wiping cloths being held in 50ppm quat. CDI: Buckets were changed, new concentration is 200ppm.

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 build up of food debris inside prep units and reach in freezer. Clean as needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 minor sticker on approximately seven (7) articles in stacked containers, creating food contact contamination. CDI - Entirety of three stacks of containers was pulled to soak and be properly washed and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS three (3) foods (two bins sliced cheese, one bin of hot dogs) at 52F, 54F, and 60F respectively in left prep top. Observed one (1) container of sliced tomatoes in right prep top at 51F. All other food items in the lower storage of the units were found to be at proper temperatures. PIC stated that items were placed during shift changes, approximately one hour before prior to EHS arrival. PIC stated that items may have been in prep top for greater than 4 hours. CDI - PIC voluntarily disposed of out of temperature food items. REPEAT. Multiple, repeated cold holding violations have been observed during unannounced inspections. Continued violations may result in application of risk control plan and/or permit action. For more information, please visit: http://meck.co/FoodSafety 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 one (1) red bucket of sanitizer solution on grill side shelving at a higher elevation than sealed and covered fry bags. CDI - EHS rotated bucket to proper storage to prevent potential contamination.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two (2) stacks of delivered food in walk in freezer stored directly on the floor. Observed one (1) stack of dry goods stored on the floor of sry storage. Per conversation with PIC, these items were delivered earlier in the day. Elevate packaged items during receiving. REPEAT. 3-307.11 Protect food from contamination sources not specifically noted by the code. Observed hot dogs thawing while packaged under running water in clean and sanitized compartment of 4 compartment sink. However, adjacent compartment contained soiled dishes soaking prior to being placed into the dish machine. Empty and sanitize sink compartments prior to use for food prep; in multi compartment sinks, empty, clean and sanitize all compartment prior to changing sink tasks.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed spoon placed in grilled onions with handle touching food. CDI - Spoon was removed and replaced with clean spoon. New spoon was properly placed during TPHC changes.

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 racks of WIC with food debris. Observed grill side shelves, dry storage shelves, and grill area equipment in need of cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed facility dumpster with door open at time of inspection. CDI - Door was closed prior to returning to interior premises.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors of WIC in need of cleaning (spilled pickle juice, lettuce leaf). Observed rear wall handsink basin in need of cleaning, but elsewise properly stocked and maintained.

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 employee food bin stored above raw shell eggs in WIC. Store employee foods below items held for resale.

6-301.14 Post a handwash sign at each handsink. Observed three (3) back of house hand sink without proper hand washing signage. CDI - EHS affixed handwashing stickers to paper towel dispensers at handwashing sinks and provided extras to PIC.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) package of hermetically sealed raw bacon stored above one (1) hermetically sealed package of cheesecake bread in WIC. CDI - EHS reorganized WIC by placing raw bacon on readily available raw meat shelving. EHS provided establishment with storage order guides for WIC and reach in units. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS three (3) foods (two bins sliced cheese, one bin of hot dogs) with some portions above 41F in left prep top. All other food items in the unit were found to be proper at proper temperatures. Items were cold at lowest portions of the containers, but above fill line, were observed as being above 41F. PIC stated that items were placed during shift changes, approximately one hour before prior to EHS arrival. CDI - Items were rotated to WIC for effective corrective cooling. REPEAT. Note: No escalation in point deduction. Fewer items were observed out of cold holding at time of inspection, and all equipment was calibrated to allow for effective cold holding. Facility must verify that TCS foods are positioned and portioned to allow for proper cold holding. For more information, please visit: http://meck.co/FoodSafety 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 .

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 EHS observed diced onions held on TPHC at approximately 107F when temped. Item was appropriately labeled, but had no start and disposal time listed. PIC stated that these onions had been prepared approximately one hour prior, during shift changes. CDI - EHS adjusted label to include 4 hours start and disposal time. (2:45 - 6:45). Note: EHS observed existing TPHC document at wall of grill line, but writing was heavily faded and partially illegible. EHS will return at a later date with blank TPHC document to be filled out by establishment staff so as to have a proper TPHC document available during future inspections.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one (1) spray can of Zevo household bug spray on kitchen chemical shelving. Per conversation with the PIC, establishment has a contracted pest control service, and this bottle of spray pesticide was retained to spray outer door frame during previous insect entries. No pests were observed at time of inspection. CDI - PIC voluntarily disposed of unapproved pesticide.

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 one (1) pan of grilled onions, stored at left prep top, at 90F, approximately one hour after preparation. Per conversation with PIC, these were placed to cool at the same time that previously noted onions were prepared for TPHC. All other items being cooled within the establishment (beans, rice, burger patties, etc.) were placed and positioned to cool properly in WIC. CDI - Onions were placed in walk in freezer for appropriate corrective cooling. EHS provided PIC with cooling methods ambient and 2-step cooling methods charts. 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 approximately five (5) working containers of oil stored at fryer and grill line. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two (2) sealed boxes of ground beef on floor in walk-in cooler.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed three (3) food employees engaged in food prep (bagging tater tots, preparing shakes, etc.,) without effective hair restraints.

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 one (1) spoon handle stored in Oreo cookie crumble container at dessert prep top. CDI - Spoon was removed and rotated to ware washing.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one (1) bag of recently delivered clean linens stored directly on the floor of dry storage area. CDI - PIC elevated linens to storage shelving using straps.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one (1) box of to go cups stored on floor of dry storage area. 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 two (2) stacks of single service articles (fry trays) stored at fryer area with exposed food contact surfaces. CDI - EHS inverted trays to prevent potential contamination.

5-501.17 Provide a covered waste bin in female restrooms. Observed one of the gender neutral restrooms with damage trash can. Due to damage, trash can had no lid. Repair/replace trash can such that it is covered.

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 for a 5-10 seconds and turn the faucet off with bare hands before grabbing a paper towel. CDI-Educated employee on handwashing procedure. Discussed handwashing and training with PIC. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine sanitizer reading below 50 ppm on chlorine test strip - around 10 ppm. Facility will use 3 compartment sink QAC sanitizer to sanitizer food contact surfaces after washing in dish machine. Verification required within 3 days. For more information please visit: http://meck.co/FoodSafety 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in left prep unit top above 41F. Found that temperature setting knob was set to lower setting due to shelving placement. CDI-Setting was turned up to colder setting. Ambient air temperature in unit began to quickly drop as well as temperature of TCS foods in unit. For more information, please visit: http://meck.co/FoodSafety 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 .

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. Label large white bin of salt/sugar in back of house prep area.

4-901.11 Equipment and Utensils, Air-Drying Required. Observed plastic containers wet staked on clean racks.

4-501.11 Maintain equipment in good repair. Observed gasket in need of repair on reach-in freezer. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed burned, cracked, or broken food containers stacked on dish shelving. CDI-PIC discarded items.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Obtain QAC test strips. Verification required within 10 days.

5-501.115 Maintaining Refuse Areas and Enclosures (C) - Observed buildup of delivery boxes and food debris around dumpster area. Ensure area is maintained clean to prevent pest harborage.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser near prep table handwashing sink and by dish machine area were not dispensing paper towels due to battery level or in need of maintenance. CDI-Paper towels were provided at handwashing sinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 minor sticker residue left on food containers. CDI-Items rewashed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed chili in hot hold below 135F. Item is reheated on grill before opening and then placed into hot hold unit. CDI- Chili was quickly reheated to 194F.

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety 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 cut lettuce without date mark in walk-in cooler. Employee was able to verify that all lettuce was chopped and prepped from previous day. CDI-Item date marked. 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: http://meck.co/FoodSafety 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 veggie burger mix past 7 day date mark in walk-in cooler (10/4). CDI-Item was discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on floor in walk-in cooler and walk-in freezer. Delivery was from 10/10.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed some minor debris where single use milkshake cups/lids area held.

4-501.11 Maintain equipment in good repair. Observed gaskets in need of repair on reach-in freezer by fryers and small reach-in cooler at milkshake station.

6-301.11 Provide soap for handwashing at each handsink. Front handwashing sink did not have soap available. CDI-PIC not able to open/unlock soap dispenser due to location below shelf. Instead, PIC provided pump soap dispenser at hansink. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at front handwashing sink by milkshake machine. CDI-Provided facility with handwashing sign sticker instead of paper. Sign was posted on slashguard behind sink faucet. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed hot dogs in prep top overfilled in container. Product below fill line was 41F and below. Product above fill line was 56F. CDI- Since items were placed on line shortly before inspection, EHS allowed facility to remove overfilled product and cool down in walk-in unit. Observed cheese slices and grilled onions on grill line held at ambient air/room temperature. PIC stated that items do not last more than a couple hours on line. CDI-EHS filled out TPHC form for cheese and grilled onions since items are out of temperature control and to ensure items are held for a maximum of 4 hours after removal from temperature control.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety 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 container of sliced bologna date marked for 5/2. PIC indicated that this was the date the item was opened from packing and immediately thawed afterwards. Advised PIC to include thaw date. CDI-Product was labeled with thaw date which was 5/10/22.

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. Minor cleaning needed on walk-in and reach-in freezer handles, bottom of reach-in tall freezer, and sides of equipment below grill. Observed sticker residue on outsides of food containers - not stacked. REPEAT.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at front handwashing sink - sign had fallen behind sink/ice cream prep. All other handwashing sinks have signs posted. CDI- Signage provided and posted. Points not escalated due to improvement from last inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic containers with food debris on clean dish shelf. CDI-PIC removed items from clean shelf and ran back through dishwasher for cleaning and sanitizing. REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Soda fountain nozzle observed with black residue and buildup.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Bins holding cleaned utensils and equipment on clean storage rack need to be cleaned - observed some residue/debris in bottom of bins.

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. Minor cleaning needed on bottom prep table shelving across from walk-in freezer, tall reach in door handle, and nonfood contact surfaces of food equipment such as immersion blender. Points not increased due to different areas needing cleaning in comparison to last inspection. REPEAT

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Observed facility with health policy but does not include all 6 illnesses. CDI emailed sent with updated health policy.

2-501.11 Clean-up of Vomiting and Diarrheal Event Pf. Observed facility without vomiting and diarrhea plan. Poster provided. Verification required.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at handsinks in establishment. CDI signs provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic containers with food debris and leftover sticker debris, metal bowl, knives, and slicer with leftover food debris. CDI items moved to sink for cleaning. Repeat,

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 lettuce, chili sauce, containers of bologna not dated. CDI items dated or discarded.

4-901.11 Equipment and Utensils, Air-Drying Required. Observed plastic containers wet staked on clean racks,

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed clean racks, shelves, utensil drawers, reach in units, and portions of dish machine in need of cleaning.

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking. Observed employee drink stored on top shelf above prep sinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple utensils stored as clean with slight residue or sticker residue. CDI- removed to reclean

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 tcs garlic sauce cooling at 61F In individual covered ramikens stacked in container and placed in walk in cooler. CDI- process changed to freezer. I

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. observed partially uncooked bacon at 85F and lettuce, cheeses and bologna cold held at 50F. CDI- removed to walk in cooler to cool; tphc template sent

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 tcs garlic sauce cooling in double plastic insulation. CDI- procedure changed; see #18 for details

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.observed unlabeled unidentifiable foods.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen

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 soiled dry cloths on cutting board.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed tight wet stacking of lexans