WAFFLE HOUSE #2043

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P- *Observed - Sausage Gravy below 135F, see temp chart for details. PIC stated that Sausage Gravy was placed into HH Steam Well at 6AM. Reheated commercial products shall be reheated to 135F within 2 hours.

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Sausage Patties, Sliced Cheese and Waffle Batter containing Egg above 41F in Make Table Lowboy and CH Drawers. Unit with an ambient temperature of 57F. *CDI - PIC voluntarily discarded items. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Metal containers labeled Sanitizer filled with soap and water. *CDI - PIC emptied containers and refilled them with sanitizer. *Observed - Plastic Container of Sanitizer without labels. *CDI - PIC labeled container.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Wiping cloths stored in sanitizer at 0ppm. *CDI - PIC emptied container and replaced it with sanitizer.

4-501.11 Maintain equipment in good repair. *Observed - Make Table Lowboy and CH Drawers with an ambient temperature of 57F. PIC contacted company repairman to return to repair unit. Repairman arrived onsite during inspection.

*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 - Metal Racks with heavy dust build up in need of cleaning.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no verification process for ensuring new staff are trained on the employee health and reporting agreement. PIC responds correctly to questions about illnesses, symptoms, and exclusion. CDI- EHS provided county version of health policy for food handlers to read and sign. (-0) FORM HERE: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no V&D cleanup plan onsite. CDI- EHS provided county form. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes stored as clean in cook line drawers with food debris. CDI- PIC returns dishes to ware-washing for w/r/s, as well as cleans the drawers. (-1.5)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed overfilled containers of diced ham and sliced tomato at 48F in fliptop, and sausage patties at 46F inside cold drawer. CDI- PIC voluntarily disposes of top layer ham, tomato’s, and sausage. EHS advises reminding staff not load foods above the fill line in containers. (-1.5)

3-303.12(A) Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water. Observed water from potato hydration process in bottom on RIC where boxes of hydrated hash-browns are stored. CDI- PIC cleans liquid and stores hashbrowns on sheet tray for easier removal of excess liquid going forward. EHS discusses potato hydration process in depth with PIC, which is determined safe and compliant. Potatoes are hydrated ant prep sink and then drained with small holes in bottom of package before placing back into RIC; small amount of liquid is known to leak out in the hours that follow, but is to be cleaned by staff. (-0)

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed large watch on food handlers. EHS advises PIC to refresh staff on not wearing jewelry on hands or arms when engaged in food prep. (-0)

10 DAY VR. 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no device for high temp dish machine. PIC should send verification of color changing stickers or dish plate thermometer to EHS via phone or email within 10 days. (-0.5)

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 accumulation of dust and debris on metal storage racks throughout facility. Clean and/or replace racks which are no longer cleanable at the earliest opportunity. (-1)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at beginning of inspection. CDI - CFPM arrived during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high temp dishmachine only achieving a final rinse temperature of 146F. EHS advised facility to utilize single service items solely until unit can be repaired. 3-day VR required. (1.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: 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 chicken in reach in unit and waffle mix stored above 41F. CVDI- Items were voluntarily discarded. (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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed ham and sausage gravy in 4-door reach in without date marking. PIC stated these items should have been dated when pulled. CDI - Items 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 container of diced ham dated to be discarded 4/26. PIC stated that employee did not update date marking when pulling new product. CDI - Ham was 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed egg card not updated for current date. Time stamp was correct however egg card was dated for 5/13. CDI - PIC updated egg card to correct date. REPEAT. (3)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food being stored in 4 door reach in unit in direct contact with dripping water coming from the air vent in the unit. EHS observed water pooled at the bottom and in some of the packaging of food. Food was voluntarily discarded that had been in direct contact with the condensation and the rest of the food was removed until repairs could be made. (1)

4-501.11 Maintain equipment in good repair. EHS observed dish machine in disrepair. EHS observed 4-door reach in unit used to store eggs and proteins dripping water from vent directly onto food. Reach in unit achieves a temperature of 41F and below but rapidly increases above 50F within seconds of opening door. Work order was placed for dish machine and reach in unit. All food was removed from reach in unit until repaired. EHS will conduct follow up visit to observe unit and dish machine in good repair. (0)

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 shelving in 4-door reach in accumulating food residue and rust. Replace or resurface shelving. Facility was utilizing cardboard to cover shelving. Cardboard was removed. EHS observed hood vents above grill with heavy grease build-up. Increase cleaning frequency to avoid accumulation. REPEAT. (1)

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. EHS observed accumulation of trash/litter around dumpster. Please remove. (0)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw steak stored over mushrooms walk in cooler. CDI- Mushrooms removed and relocated to proper location. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 eggs with incorrect time. CDI- Correct time issued.

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 tray housing syrups in need of cleaning.

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 in need of cleaned under equipment.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed multiple pans and plates with food debris stored as clean. CDI- all items rewashed, rinsed, and 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)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut tomato, cheese, and ham in prep unit holding above 41F. PIC stated that all items have been in unit for about an hour. CDI- all items brought to WIC to cool down. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 eggs held on TPHC with time label 7:10am - 11:10am at 1:45pm. PIC stated that they did change the eggs at 11:10, but didn't update the time. CDI- PIC updated time label.

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 food debris buildup on equipment throughout facility and inside storage cabinets. Increase cleaning frequency.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF No health policy posted on site, CDI- Policy emailed and explained to discuss with staff and have all staff sign a copy For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Personal shaker bottle stored on high shelf in reach in cooler

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine soiled with black grime on walls. Clean ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ham and cheese recorded above 41F, CDI - Discarded. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet cloths stored on sink. Keep in sanitizer bucket. REPEAT. Points not escalated due to different nature of last violation.

4-501.11 Maintain equipment in good repair. Some gaskets torn

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Establishment could not provide a written employee health agreement/policy. CDI - The EHS provided the establishment with employee health policy to be posted.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce above bread and other RTE food in WIC. REPEAT. Unwashed produce was moved to shelving below RTE foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed Cheese and Diced ham held above 41F. CDI - PIC stated that items were placed in the prep unit within the hour and items were moved to RIC for rapid cooling.

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: 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 9 containers of waffle batter prepped the previous day with no date marking. REPEAT. CDI - The proper date marking was added to each container. 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 lettuce with no date marking. PIC could not provide prep date. CDI - Lettuce was voluntarily discarded.

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 basket of eggs above grill without TPHC begin time and discard time. CDI PIC labeled basket. REPEAT- 3

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored inside sanitizer buckets at 0 PPM. CDI - The buckets were emptied and the wiping cloths were removed. Establishment opted to use spray bottle sanitizer with dry wiping cloths.

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 the bottom, interior of multiple reach-in coolers with liquid puddled and food residue. Puddling due to dripping condenser in RIC. PIC stated that a work order has been submitted.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed garbage and debris on the ground in the dumpster area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager at establishment during inspection. REPEAT - 1

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed cook crack several eggs and not wash his hands before engaging in other activities. CDI EHS educated staff on times to wash hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employees change gloves with out washing hands. CDI PIC EHS educated staff. 2-301.15 Only wash hands in handwashing sink. -PF Observed employee ringing out wiping cloth in hand sink. Observed employee rinse one hand with water in hand sink. CDI PIC educated employees. -2

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce above bread and other RTE food in WIC-0

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 utensils and skillets stored as clean with food debris in 3 drawers under grill area. CDI PIC had dishes and drawer pans cleaned.-1.5

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 Sausage gravy and chili in hot wells at 116F. They were put in hot well yesterday. CDI PIC voluntarily discarded chili and sausage gravy. -1.5

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 18 containers of waffle batter made yesterday, to prefer for holiday rush, not date marked. Observed sausage container not date marked. CDI PIC had all containers date marked.- 1.5

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 basket of egge above grill without TPHC begin time and discard time. CDI PIC labeled basket. REPEAT- 3

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed sausage gravy made at 6 am today in reach in cooler at 117F. CDI PIC voluntarily discarded sausage gravy.-.5

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in water well without sanitizer. CDI Employee dumped water and made fresh sanitizer water. Sanitizer concentration was verified. The other two wells and correct sanitizer concentration. -0

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 spoon in sliced tomatoes with handle directly in tomatoes- CDI PIC removed spoon -.0

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dishes being dried with a cloth towel. CDI PIC educated employee-0

4-501.11 Maintain equipment in good repair. Observed torn gaskets on 2 reach in coolers. Torn gaskets are accumulating debris. DM stated that they plan to replace gaskets in January. -.5

4-501.15 Operate a warewashing machine in accordance with the data plate. Observed high temp dish machine at 130F. CDI Maintenance was present and adjusted the temp. Temp verified 1t 160F-.5

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a used face mask in cabinet with single service cups and lids. CDI PIC employee through mask away.-0

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no one in establishment at beginning of inspection with a CFPM certificate. Two managers with CFPM certificates arrived after inspection had begun. Establishment is on a transitional permit and has until May 15th, 2022 to obtain certifications for PICs. -0 points-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage in female restroom. CDI - Handwashing signage was provided to PIC. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed both handwashing sinks in kitchen area without paper towels. Provide paper towels to promote as much hand washing as possible. CDI - Paper towels were removed from storage and provided by PIC. -1 point-

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed raw shell eggs being held on TPHC without begin time or discard time marked. CDI - PIC marked times on eggs being held on TPHC. -REPEAT- -3 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance in kitchen. CDI - Contents were identified to be sanitizer and the spray bottle was labeled. -0 points-

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 food debris, residues, and build up on prep surfaces, in reach in coolers, and along shelving. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

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 heavy damage to tile work and coving in male restroom. Repair/replace tile. -0.5 points-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with build up of black residues on inner surfaces. Recommend higher frequency and more thorough cleaning. -1.5 points-

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 raw shell eggs being held on TPHC without begin time or discard time marked. CDI - PIC voluntarily discarded eggs. -1.5 points-

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 box of single-use cups stored on floor in dry storage area. -0 points-

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 and residues on shelving and under prep surfaces. -0 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpster. Keep sliding doors and lids closed to prevent rodent or insect infestation. -0 points-

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 build up of dust on walls and vents throughout establishment. Recommend higher frequency and more thorough cleaning. -0.5 points-