COMET GRILL

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed sauteed onions holding below 135F. -CDI- PIC reheated onions and placed them in the hot holding steam well. 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 house-made black bean burger held past its 7-day shelf life (pulled from freezer on 8/6). -CDI- Burgers 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 .

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 food residue/debris along interior door of prep unit reach-in cooler and along the gaskets. Increase frequency of cleaning cooler.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. -Observed dark and pink buildup along ice shield in ice machine. Increase frequency of cleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P -Observed dish machine dispensing 0ppm chlorine sanitizer, after washing and priming the dish machine multiple times. Container of chlorine sanitizer attached to dish machine was full. -Until dish machine is properly dispensing chlorine sanitizer, facility must sanitize dishes at the 3-compartment sink, using quat sanitizer. PIC contacted repair technician during inspection. -3 day verification visit required- 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

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf -Observed heavily dented can of pinto beans stored along cans intended for use. -CDI- PIC labeled can ‘return for credit’ and moved to separate location.

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 dark buildup on floors throughout facility, primarily underneath/next to pieces of equipment (dish machine, coolers). Increase frequency of cleaning.

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 veggie burgers, hard boiled eggs, potato salad, and veggie chili held past their 7-day timeframe. -CDI- PIC voluntarily discarded the items. -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 .

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf -Observed hot water tank broken (no hot water in facility). Hot water at handsink reached 72F and hot water at 3-compartment sink reached 78F. PIC was aware of problem and contacted specialist for repairs prior to EHS arrival. -During inspection, specialist arrived onsite and stated new parts were needed to repair hot water tank. Specialist stated he will obtain parts today and contact EHS when hot water tank it repaired. -EHS observed chlorine-sanitizing dish machine sanitizing at proper levels (100ppm) and EHS observed all dishes clean to sight and touch. Because of this, facility may remain open until hot water tank is repaired. EHS recommends using single-service utensils for customers and the chlorine-sanitizing dish machine to wash/rinse/sanitize dishes until hot water tank is repaired. -10 day verification visit required-

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

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 container of house made chipotle ranch and salsa held past their 7-day maximum timeframe. -CDI- PIC voluntarily discarded the items. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P -Observed dish machine initially dispensing chlorine sanitizer at too high concentration (over 200ppm chlorine). -CDI- By end of inspection, dish machine was dispensing at proper concentration. PIC contacted Ecolab to have dish machine looked at for preventative maintenance to ensure it consistently operates properly.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf -Observed no sanitizer test strips for sink and surface sanitizer at 3-compartment sink. Obtain appropriate test strips. -10 day verification visit required-

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 visible food residue on the exterior of dishes stored as clean. Ensure all food residue is removed during the wash/rinse/sanitize process.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine after running multiple cycles and priming the line. PIC contacted repair tech during inspection. Until machine is repaired facility will wash/rinse in machine and sanitize in 3 comp sink. 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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer soiled with food and other debris while being stored as clean. CDI: Item was broken down for wash/rinse/sanitizing. 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 .

4-601.11(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 in bottom of reach in freezer. Observed shelving throughout facility in need of cleaning.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed large ice machine with pink build up. Clean as needed.

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 black beans with a date of 1/1 and veggies burgers with a date of 12/29. According to PIC veggie burger are made, frozen and thawed for use. PIC was able to confirm when veggie burgers were pulled from freezer. CDI: Black beans were voluntarily discarded, thaw date placed on veggie burgers. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of potatoes being stored adjacent to hand sink. When employees would wash hands, water would land on potatoes. Potatoes were relocated. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented cans of tomatoes on dry storage shelving. CDI: Items were voluntarily discarded.

REPEAT 4-501.11 Maintain equipment in good repair. Observed missing front panel on 2 door reach in cooler.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw bacon being stored over fully cooked pastrami inside reach in freezer. Bacon was removed from hermetically sealed packaging. CDI: Storage order was rearranged. 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 deli slicer with food debris while being stored as clean. CDI: PIC starting clean slicer during inspection. 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 4-501.11 Maintain equipment in good repair. Observed 2 door reach in cooler with missing front panel. Points not escalated due to previous violation corrected.

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 shelving throughout facility with dust and grease build up. Clean as needed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up inside large ice machine. Clean as needed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in back of kitchen near dry storage.

4-501.11 Maintain equipment in good repair. Observed 2 door reach in cooler with torn gaskets.

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 food debris in bottom of reach in freezer, and build up of grease/food debris on sides of fryer.

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 walls beside fryer with build up of grease/food debris.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed one (1) thin probe thermometer with dry food debris on its food contact surface stored as clean. All other food contact surfaces, including clean dishes, removable mounted equipment (potato slicer), and inner portion of ice machine were observed either clean or undergoing washing and sanitizing. CDI - During thermometer calibration, EHS addressed thermometer storage. EHS cleaned thermometer using probe wipes, and PIC dipped thermometer into recently recalibrated sanitizer bucket.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two (2) containers of sealed detergent stored above canned goods at dry storage. CDI - EHS rotated chemicals to available chemical storage rack. 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 1 can of household pesticides (spray) stored at shelving above mop sink. Per conversation with PIC, cans were used to remove wasp nest outside of establishment. CDI - EHS disposed of pesticide at end of inspection. REPEAT.

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) flour sifter hanging at dry storage shelf, accumulating dust due to grease and dust buildup on storage shelving. CDI - PIC rotated sifter to three compartment sink for corrective cleaning. 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 accumulation of dust and grease on shelving throughout kitchen, including dry storage shelf, shelves above prep table, and on wall mounted fixtures such as electrical outlets and fire extinguisher. Clean walls, ceiling, and non food contact fixtures such that dust does not accumulate throughout kitchen. 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 minor accumulation of debris under fixed equipment, such as standing coolers. Observed dust buildup in ventilation cover next to dish machine. Clean as needed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two (2) containers of unwashed produce with stickers (one cardboard box of limes, one plastic one quart container of lemons and oranges) in mini RIC in kitchen stored above ketchup and open juices. Store unwashed produce below ready to eat sauces and open beverage containers, or remove stickers and rinse produce prior to storage above ready to eat food. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor food soil in blades of wall mounted potato press. Observed black buildup in interior chute of ice machine.

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 two (2) cans of household pesticides (bee and wasp spray) stored at chemical storage of kitchen. Per conversation with PIC, cans were used to remove wasp nest outside of establishment. CDI - EHS disposed of pesticides at end of inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed recently prepared bucket of sanitizer with wiping cloth at 3 compartment sink drain board at below 50 ppm. PIC stated that sanitizer had been made at beginning of morning preparations. CDI - EHS remade sanitizer bucket with sink sanitizer until concentration was effective for in use sanitizers. Note: EHS observed facility high concentration QAC strips that show changes only at 200 ppm or more used as QAC test strips. Strips were effective, but slow to display proper ppm of sanitizer solutions. EHS advises facility to acquire more in date and effective test strips for QAC sanitizer.

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 two (2) bags of clean linens in upstairs storage room directly on floor. CDI - EHS elevated linens to available shelving.

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 soils on sides and interior non food contact panel of fryers. Clean non food contacts as needed to prevent soil accumulation. Note: No escalation in point deduction. Previously cited non food contact (exterior ice machine shields) were clean at time of inspection. Clean, sanitize, and maintain food contact and non food contact surfaces throughout the establishment.

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 off menu food items (two (2) containers cooked collard greens, two (2) packages open deli ham) stored on shelves above bottles of ketchup in mini RIC in kitchen. PIC elaborated that these were improperly stored employee food. CDI - PIC voluntarily disposed of employee food items.

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 minor buildup on non-food contact surfaces of ice machine divider.

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 cut romaine above 41F in reach-in cooler. Romaine was recently prepped and cut. Discussed cooling of room temp foods with PIC. CDI-Lid vented to allow active cooling. 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 .