CULVERS OF CHARLOTTE

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed at steam unit chicken gravy and beef gravy hot holding below 135F. CDI - PIC was allowed to reheat both items in microwave to 165F and placed back for hot holding. See temp chart. 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 two in-use sanitizing buckets housing wet wiping cloths being held in quaternary sanitizer solution at 0ppm. CDI - PIC Solution was replaced with new sanitizer at 300ppm. Employee may have confused detergent with sanitizer.PIC educated staff

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in QUAT solution at 0ppm. -CDI- Solution was replaced with new sanitizer at 200ppm. REPEAT***

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee handling raw burger patties and begin to return to handle RTE burger patties without washing hands. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed multiple food employees wipe hands on aprons and begin to return to food prep without washing hands. Observed food employee adjust hat and begin to return to food prep without washing hands. -CDI- EHS educated all on when to wash and food employees washed hands. **REPEAT** -2-

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee engaging in food prep with torn gloves. Observed food employee handle raw meat and return to handle RTE items without changing gloves. Observed food employee adjust hat and begin to return to food prep without washing hands. Observed multiple food employees wipe gloved hands on aprons and being to return to food prep without changing gloves. -CDI- EHS educated food employees on discarding gloves once a task is complete or annytime they are damaged and soiled and food employees discarded gloves and put on a fresh pair of gloves. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on metal containers stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0- 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(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- Observed sliced cheese prepared more than four hours ago between 43-48F. -CDI- PIC voluntarily discarded items. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in cold drawers between 46-50F. Observed ambient air at 50F. Observed items at make like/prep unit between 41-49F. Observed raw burger patties at burger station above 41F. Refer to temperature chart. -CDI- PIC moved items prepared less than 4 hours ago to WIC to cool back down and voluntarily discarded all other items. PIC stated that breaker switch was flipped off in cold drawer units. By end of inspection, EHS observed ambient air at 38F. **REPEAT** -3- 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 .

3-501.15 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 sliced cheese prepared today that did not meet cooling parameters. Items were found cooling in sealed plastic wrapped stacked on top of each other. Observed sliced tomatoes prepared today cooling in WIC in densely packed plastic containers with lids stacked on top of each other that would not have met cooling parameters without EHS’ intervention. -CDI- EHS educated PIC on proper cooling methods, PIC voluntarily discarded items that did not meet cooling parameters and removed lids and unstacked tomatoes and placed in WIF to rapidly cool down. -0- 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with bracelet. **REPEAT** -0.5-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in 0 and 50ppm quaternary sanitizer concentration. -CDI- PIC replenished sanitizer supply to 200ppm. -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 dark microbial growth on NFCS of drink machines at consumer self-serve area. Observed top of dish machine with dust/debris buildup. Increased and more thorough cleaning frequency recommended. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee pick something up off the floor and proceed to handle food without washing his hands and putting on clean gloves. CDI EHS educated employee and he washed his hands and put on clean gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw ground beef patties at 44F in cooler next to grill. The unit was filled beyond the prep top unit next to the grill. Also observed corned beef in the same unit at 43F. CDI Employee stated that it was filled about 30 minutes ago. Employee took top pack of patties off and put in the WIC and cooled down to 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a sanitizer bucket stored on shelf with to go containers. CDI PIC moved sanitizer bucket.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee that is handling food with bracelets on her arm . CDI PIC instructed employee to remove bracelets.

4-501.11 Maintain equipment in good repair. Observed the WIF not working, empty, and turned off. Facility has a mobile freezer truck parked out back. PIC stated that the WIF should be repaired within 1 month.

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. Observed employee drink on prep sink and washed employee cup draining on clean cutting board. CDI PIC moved drink and cup and ran cutting board through dish machine.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the white shield inside the ice machine. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed to go packs ( Blue cheese, ranch, and tartar sauce) in the front prep unit above 41F. EHS advised PIC to not overfill the containers. CDI PIC stated that they were filled today and she put them back in the cooler to cool down. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee drying trays with a cloth towel. CDI EHS advised PIC that trays must be air dried and trays were ran through the dish machine again.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash in the employee restroom.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the white shield inside the ice machine and in the ice shoot of the soda machine. REPEAT Points not escalated due to EHS observing significant improvement in clean dishes since last inspection. No unclean tcs food contact surfaces observed today.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloths not in a sanitizer bucket. Cloths were on the cook line. CDI PIC moved cloths

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 single service containers stored unprotected on the top shelf in dry storage. CDI PIC covered containers with clear wrap. REPEAT

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. Observed open employee drink on shelf above prep table. CDI employee moved drink.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes above RTE foods in the WIC. CDI PIC corrected storage order. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several clean plastic containers with sticker residue on them. Observed 1 metal container and 1 ladle stored as clean with food debris. CDI PIC moved containers and ladle to dish room to be w/r/s. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the inside of the ice machine with a large amount of buildup on the white shield.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cole slaw in prep top and to-go sauces in front (labeled keep refrigerated) above 41F. PIC stated that the sauces were put out in the last hour. The containers were filled beyond the fill line. CDI PIC voluntarily discarded Cole slaw and put sauces in WIC to cool back down. 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 .

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

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 single service containers stored unprotected on top shelf throughout the facility. CDI PIC inverted all unprotected containers.

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 storage shelves for clean dishes with large amount of buildup.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on shelf above prep table. CDI PIC moved cell phone.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed speaker stored on handwashing sink. -CDI- PIC removed. -1-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed cucumbers stored over RTE cheeses in WIC. Observed unwashed tomatoes stored over RTE butter in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC with wrist watch. **REPEAT** -0.5- 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no protective head covering.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with plastic containers stored as clean. -0-

5-205.15 Maintain a plumbing system in good repair. Observed push knob on handwashing sink not properly functioning. Per PIC, a part has been ordered and facility is just waiting for someone to install it. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed plastic and metal containers stored and stacked as clean with sticker residue. -CDI- PIC removed stickers and moved items to dish pit to be W/R/S. -0- 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black buildup inside of ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several items in WIC above 41F. Observed ambient air temperature of WIC at 43F. Observed cheddar and swiss cheese slices in sandwich prep above 41F. Observed raw hamburger meat on burger prep line above 41F. Observed milk in front of house RIC between 43-44F. Refer to temperature chart. Per PIC maintenance is on the way to service WIC. -CDI- PIC moved items to freezer to cool down and once cooled down, will store items in RICs until WIC is fixed later today. -1.5- **3 VERIFICATION REQUIRED** 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/ 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 chicken noodle soup HH at the front without a date mark. Observed tomatoes on sandwich prep line without a date mark. Observed veggie burgers near burger prep line without a date mark. -CDI- PIC date marked these items. -0- 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC engaging in food prep with watch. -0-

4-501.11 Maintain equipment in good repair. Observed WIC ambient air temperature of 43F. Repair. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oil stored directly on the floor in the dry storage. CDI. PIC removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep units. CDI. PIC removed. 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 in micro wave. Needs to be cleaned.

6-402.11 Toilet rooms shall be conveniently located and accessible to employees during all hours of operation. Observed one of the urinals in disrepair. Needs to be fixed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed all dumpsters outside without covers.needs to have some.

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 on vents above ice machine area. Needs to be cleaned. 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 a container of salt in the food prep area without a label. CDI. PIC labeled. Repeat.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths held in sanitizer solution at 40ppm Quat. CDI. PIC changed the solution. 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 build up on vents above ice machine area. Needs to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cup stored directly on prep table.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of sanitizer with sanitizer inside, stored directly on top of sauces. CDI. PIC removed. 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 a container of salt in the food prep area without a label. CDI. PIC labeled. Repeat. ***All other containers were labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oil stored directly on the floor in the dry storage. CDI. PIC removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths held in sanitizer solution at 40ppm Quat. CDI. PIC changed the solution. REPEAT.

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 single use dishes stored directly on the floor in the kitchen area. CDI. PIC removed.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of sanitizer with sanitizer inside, stored directly by clean dishes. CDI. PIC removed.

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 a container of salt in the food prep area without a label. CDI. PIC labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers. Needs to have some. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing jewelry while prepping food. CDI. Employees removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths held in sanitizer solution at 40ppm Quat. CDI. PIC changed the solution. REPEAT.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedure for responding to vomiting or diarrheal events. CDI. Provided PIC with one.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed sanitizer at 3 comp sink at 10ppm. CDI. PIC changed the solution.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloth Held in solution at 0ppm. CDI. PIC changed the solution.