DAVE'S HOT CHICKEN UNCC

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 3 metal pans stored as clean with visible food debris. CDI - EHS re-located metal pans to 3 compartment sink to be w/r/s. REPEAT -3- 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish washing machine in use at time of inspection with chlorine sanitizer at 0ppm. PIC indicated facility was aware the machine was not properly working due to an internal audit day prior yet machine was still being used. PIC indicated a call had been made for ECOlab to come service the machine. 3 DAY VR

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 multiple metal pans wet stacked being stored as clean. REPEAT -1-

4-501.11 Maintain equipment in good repair. Observed cooler in FOH area in disrepair and not in use. Remove, repair, or replace equipment that is not working in facility. REPEAT. -1-

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 WIC in need of cleaning due to food debris and build up of residue. REPEAT -1-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off faucet thus recontaminating hands. -CDI- EHS educated food employee on using a barrier and food employee properly rewashed hands. **REPEAT** -4-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -1.5- 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed 1 chicken tender in batch with a FC temperature of 144F. -CDI- PIC voluntarily discarded items. Ensure thermometer is being used to check multiple items in multiple parts to ensure all parts of chicken are reaching 165F or higher. **REPEAT** -1.5- **POINTS NOT ESCALATED DUE TO IMPROVEMENT**

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in chicken prep station above 41F. Refer to temperature chart. Observed ambient air of unit at 48F. Observed unit door not properly closing. -CDI- PIC placed items on TPHC hold and will discard at 4hr mark. **3 DAY VERIFICATION REQUIRED BY 12/18/205** **FACILITY TO HOLD UNIT ON TIME UNTIL REPAIRS CAN BE MADE** -1.5- 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 with metal containers stored as clean. **REPEAT** -0.5-

4-501.11 Maintain equipment in good repair. Observed bottom of chicken prep unit door not fully closing due to needing repairs. -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 interior surface and door of thawing cabinet in need of cleaning. Observed debris on top of dish machine. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair./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 floors starting to chip, no longer being smooth and easily cleanable. 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 heavy buildup on vent cover in clean dish storage area. Observed soap and paper towel dispenser at BOH in need of cleaning. Observed some walls in need of cleaning due to splash and debris. Increased and more thorough cleaning frequency recommended. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P-/2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P- Observed food employee remove hat and then don gloves to begin food prep. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. **REPEAT** -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean, especially metal containers. -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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed chicken tenders FC between 137-190F. -CDI- PIC cooked items to between 179-205F. Ensure thermometer is being used to check items in multiple locations to ensure all parts of chicken are reaching 165F or higher. -1.5-

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 TPHC. -CDI- EHS provided PIC with written procedures and assisted him with filling them out. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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- EHS observed raw marinated chicken prepared more than 3 hours ago cooling in metal containers, densely packed with lids stacked on top of other containers between 46-49F. -CDI- EHS educated PIC on proper cooling methods and PIC unstacked containers, removed lids, separated items into smaller portions and placed them in WIF to facilitate rapid cooling. -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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. /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 and standing water with dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0-

4-501.11 Maintain equipment in good repair. Observed loose side panel at handsink at BOH. 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 dust buildup on dish storage racks, exterior surface of chicken defrost coolers, and slight debris/buildup on top surface of dish machine. Increased and more thorough cleaning frequency. **REPEAT** -1-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash his hands and then turn the water off with his clean hands and no barrier. CDI EHS educated employee and he rewashed his hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at the dish machine at 0ppm chlorine. The container was empty. CDI PIC replaced the sanitizer and adjusted the concentration to 200ppm. 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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door with a gap along the bottom.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food with a watch and bracelet on their arm. CDI PIC had employees remove jewelry.

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 rack used for the dish machine with large amount of debris. Also observed soda machine nozzles badly discolored. REPEAT

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 drinks on shelf with clean dishes. CDI PIC discarded drinks.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce above RTE foods in WIC. CDI PIC corrected storage order. 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 3-4 lids stored as clean with food debris. Also observed 2 dishes with stickers still on them. CDI PIC moved dishes to 3 comp sink to be w/r/s 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 2 employees with jewelry on their hand and arm. CDI PIC employees took of jewelry.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several lids soiled with old chicken debris. CDI- Lids taken back to be 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 .

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 shelves in chicken tall reach in, flour and corn starch bins in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed approximately 20 containers of chicken holding above 41F in the walk in cooler. 6:00am-9:59 this morning. Items were not within time/ temp parameters. CDI- Items discarded. Items were made 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 .

3-501.15 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 containers stacked with lids on prior to chicken being cooled to 41F. CDI- Items unstacked. 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(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes soiled with old food debris. CDI- All dishes taken back to be 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine pulling sanitizer at 0ppm. CDI- Sanitizer bottle was empty. Bottle changed and dishes re-washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed approximately 30 containers of chicken holding above 41F in the walk in cooler. CDI- Al chicken not holding temp was discarded. Items were made at 7:00-8:00 this morning. Raw chicken did not make time temp parameters after being marinated this morning. 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 .

3-501.15 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 chicken in large containers and stacked with lids on prior to being cooled to 41F. CDI- Items discarded. EHS discussed proper cooling and cold holding methods with the PIC. 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(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several storage containers in the clean dish storage area soiled with old chicken debris and grease. CDI- All items taken to be washed. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine pulling sanitizer at a low concentration 50ppm>. CDI- Line is bent and is creating air gaps in line. Line straightened to properly pull sanitizer, CDI- Dishes re-washed. 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 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

4-501.11 Maintain equipment in good repair. Observed sanitizer line bent for dish machine. Get line fixed so that sanitizer can be pulled at the proper concentration.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for dish machine and sink sanitizer. Get test strips.

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 cleaning under and around equipment.