DAVES HOT CHICKEN MIDWOOD

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed multiple pans/dishes with visible food residue, stored as clean. -CDI- PIC moved dishes back to 3-compartment sink to be re-washed, rinsed, and sanitized. Ensure all dishes, stored as clean, are free of visible food debris/residue. -REPEAT- 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 .

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 buildup of dust in ceiling vent above clean dishes shelves. Observed food debris on floor in WIC. Increase frequency of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed multiple pans/dishes with visible food residue, stored as clean. -CDI- PIC moved dishes back to 3-compartment sink to be re-washed, rinsed, and sanitized. Ensure all dishes, stored as clean, are free of visible food debris/residue. 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 mac and cheese holding below 135F in the hot holding cabinet. -CDI- PIC reheated the mac and cheese to 165F within 30 minutes. -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 .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. -Observed wet stacking among multiple dishes stored as clean.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P -Observed fried chicken tenders reach a final cook temperature of 154F. -CDI- Food employee continued cooking chicken to a final cook temperature of 171F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed fried chicken bites holding below 135F. -CDI- PIC voluntarily discarded the chicken bites. -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 .

3-304.12 (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 handle for cornstarch scoop submerged within the cornstarch. -CDI- PIC removed scoop from food.

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. -Observed clean utensils and dishes stored directly underneath vent with notable buildup of dust/debris.

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 kale slaw miss cooling parameters after being prepped at room temperature this morning. Observed two containers of kale slaw at 43F at 11:20am in the WIC, with the prep time listed at 6:43am today. Because the slaw has been cooling from ambient for over 4 hours, the slaw missed the cooling parameters. -CDI- PIC voluntarily discarded the slaw. -REPEAT- For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed Mac and cheese holding at 128F in hot holding cabinet. -CDI- PIC voluntarily discarded the Mac and cheese. 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 - REPEAT- - Observed kale slaw cooling too slowly in the WIC. Observed slaw at 43F after cooling from ambient for over 4 hours. Observed slaw stored in metal pan, covered with lid. -CDI- PIC voluntarily discarded the slaw. - Observed multiple containers of slurry chicken cooling in prep unit lowboy, stacked and covered with lids. Observed slurry chicken at 54F, after being prepped this morning at ambient temperature. -CDI- PIC moved slurry chicken to WIF for rapid cooling. EHS and PIC discussed how lowboy units are not efficient at cooling and how stacking containers with lids can inhibit the cooling process. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. -Observed WIF with visible buildup of ice below fan. Observed WIF ambient temperature at 49F during inspection and ice visibly melting. PIC stated defrost mode in WIF may be malfunctioning. EHS observed all food (not actively cooling) in WIF properly frozen. -PIC called for WIF repair. EHS will follow-up to ensure WIF is holding temperature properly. -REPEAT-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above ready to eat. Unwashed needs to be stored below or next to ready to eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

TCS foods shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. P Observed raw chicken in slurry re cooling from ambient at a rate insufficient to reach 41 in 4 hours. CDI Some containers reached 45F in 4 ours and were allowed to be kept. Other containers with temperatures above 45F wear voluntarily discarded.

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 slurry chicken cooling from ambient at a rate insufficient to reach 41F and below in 4 hours. Items were in deep well containers with lids stacked in WIF. Do not place lids on items until proper cooling has been achieved and the item is 41F or below. Some items were voluntarily discarded and some reached 45F and were allowed to be kept. VR 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of clean food equipment and containers that were stacked wet. Allow to dry then stack. Repeat

4-501.11 Maintain equipment in good repair. WIF has water/ice coming from fan making build up of ice on fan and underneath. Repair.

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 inside chicken breading prep unit with dust and debris inside. Observed sticker residue on outside of container stacked clean. Container returned for re wash.

5-501.17 Provide a covered waste bin in female restrooms. Observed covers for waste bins removed and not available. 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 ice on floor in walk in freezer. Improvement in rest of facility. No escalation in points. Repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several deep well containers with lids secured of the slurried raw chicken that had been prepped that morning, not cooling at an appropriate rate to re cool from ambient/cold TCS items in 4 hours. CDI PIC voluntarily changed methods of cooling by placing items in freezer. Items began to cool at correct rate to reach 41F and below in 4 hours. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no beard guard.

5-501.17 Provide a covered waste bin in female restrooms. Observed covers for waste bins removed and not available.

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 several puddles of water in prep area.

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 multiple deep well containers with raw chicken is “slurry” cooling from prep (ambient temp) since 8:45 this morning. At the four hour mark, all containers ranged in temp from 43-48F. All items 45F and below were rapidly cooled to 41F. All items above 45F were either cooked 165F and above, or were voluntarily discarded. VR 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of cleaner with no label. CDI bottle labeled.

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 multiple deep well containers of from ambient temp raw chicken cooling in WIC with lids secured. Use smaller amounts, no lids until proper item and temperature has been achieved. CDI Items 45F and below were rapidly cooled, items 45F and above were either cooked to 165F and above or 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Inside raw chicken prep unit, debris and residue on bottom of RIC of prep unit. More frequent cleaning is required.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed two employees begin to change gloves without hand wash in between. CDI. EHS redirected and employees washed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Mac n cheese being hot held holding below 135f. PIC stated item had been reheated 1 1/2 hrs prior. CDI PIC reheated Mac n cheese quickly to 165F and above. 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 .

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 floor of WIF. More frequent cleaning is required.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine dispensing sanitizer at 0ppm concentration. CDI. PIC changed out sanitizer and sanitizer tested at 100ppm chlorine based. 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fries below 135f,which PIC stated are hot held for safety and held for 15 minutes for quality. CDI PIC voluntarily discarded fries. 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 (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 sauce that is TCS because it contains egg (Dave’s sauce) being held for safety on 4 hour TPHC with time stamp and disposal at the expiration. Sauce was not included on list of items that are held TPHC. CDI. PIC added sauce to TPHC form. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of clean food equipment and containers that were stacked wet. Allow to dry then stack. 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. Debris build up on top of dish machine. More frequent cleaning is required. Repeat

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with no certified food protection manager certification that could be produced during inspection. Manager with certification arrived 3/4 way through inspection. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed hanging food lids that PIC stated were clean with visible residue. Multiple dishes in clean dish area with stickers still adhered. All items moved to dish area for rewash. Not same issue as last time, no escalation of points. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pickle containers stored in direct contact with floor. Repeat

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of clean food equipment and containers that were stacked wet. Allow to dry then stack.

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. Debris build up in seal of reach in warmer for Mac n cheese under fries.

5-205.15 Maintain a plumbing system in good repair. Observed water leak at three comp sink. Needs repair.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P 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 . Employee observed dipping utensils in sanitizer after washing. Allow utensils to sit in sanitizer solution for at least 60 seconds. CDI - Employee educated on contact time of sanitizer. 0 pts.

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 . Cheese sauce measured 120-130F in hot holding. TCS foods in hot holding shall measure at least 135F. Recommend establishment use time as a public health control as it does not hold temp well. Mark the cheese sauce each day once its been heated up with the time, and then use or discard it within 4 hours. CDI - Cheese placed on TPHC today and will be discarded within 1 hour. REPEAT

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 No time label present on kale slaw pans on TPHC. PIC states that they hold it for 24 hours. Kale slaw must be used or discarded within 6 hours if held at 70F or less. Once the time is up, the remaining kale slaw must be discarded. CDI - PIC educated on requirement and time stickers placed on pans. Kept at half credit due to different circumstances. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 . Kale slaw cooling in walk-in cooler stacked up on top of each other with lids on pans. Leave cooling TCS foods uncovered or loosely covered to facilitate rapid cooling. TCS foods prepared at room temperature have 4 hours to cool down to 41F. CDI - Lids removed off pans. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 1 bucket of pickles observed on floor in walk-in cooler. Store food at least 6 inches off the floor. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of metal pans stored as clean stacked up while still wet. Allow utensils to adequately air dry before stacking. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone observed on bag of flour. Do not store employee personal items where they can contaminate food, clean utensils, or single-use/single-service articles. 0 pts.

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 Establishment does not have written procedures for clean-up of vomiting or diarrheal events. CDI - Establishment e-mailed sample policy. 0 pts.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Cut kale in walk-in cooler was prepared at 9AM and still measured 48-49F at 2PM. TCS foods prepared at room temperature must cool to 41F within 4 hours. CDI - Kale discarded.

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 . Bottles of cheese sauce in hot holding unit measured 128-130F. TCS foods in hot holding shall measure at least 135F. CDI - Cheese reheated to above 165F. 0 pts.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety PIC states they are using TPHC for kale slaw in sandwich cooler tops. Establishment does not have written procedures available. VR - Verification required within 10 days that establishment has written procedures. Recommend establishment use TPHC for cheese sauce as well because it does not hold temperature well in squirt bottles.

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 . Cut kale measured 48-49F after cooling for over 4 hours. Kale was cooling in large deep container. Spread out or separate out into smaller pans when cooling large batches of TCS foods. CDI - Kale discarded. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of clean pans stacked while still wet above 3-compartment sink. Allow clean utensils to air dry before stacking. 0 pts.