LONGHORN STEAKHOUSE # 5635

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 drinking on the cook line. Eat and drink in designated areas. (0.5 pts)

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed multiple employees use bare hands to turn off the faucet after washing hands. -CDI- EHS coached on proper hand washing procedures. (2 pts) For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed shreds of lettuce in one of the hand sinks upon arrival. Hand sinks are not to be used for anything other than hand washing. -CDI- Lettuce was removed. (0 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal and plastic containers soiled with food debris/residue while being stored as clean. -CDI- Dishes were placed in the dish pit to be W/R/S. REPEAT*** (3 pts) 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 .

3-501.15 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 raw chicken cooling in plastic bags in a flip top unit. Also observed items on the cooling rack cooling too close together causing slower cooling rate. -CDI- Chicken was relocated tot he WIC to properly cool. Items on the speed rack were separated to cool faster. (0.5 pts) 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a spoiled wiping cloth not being stored in sanitizer. -CDI- wiping cloth was placed in sanitizer solution. (0 pts)

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 stacked containers that were stored as cleaned and dried. Separate to allow proper air drying. REPEAT*** (1 pt)

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 food debris in the salad flip top low boy. Also observed fuzzy white build up on the shelves in the WIC. Increase cleaning frequency. REPEAT*** (0.5 pts)

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 cell phon being stored directly on the cutting board of the salad flip top. -CDI- Cell phone was removed and surfaced was sanitized. (0.5 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple stacks of metal insert containers soiled with food debris/residue while being stored as clean. -CDI- PIC placed the items in the dish pit to be rewashed. (1.5 pts) 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 all products in the fryer flip top above 41F. Also observed most TCS food items in the salad flip top above 41F. PIC voluntarily discarded the necessary items. 3 day VERIFICATION REQUIRED*** (1.5 pts) 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 multiple stacks of metal insert containers wet stacked while stored as clean. Separate to allow proper air drying. (0.5 pts)

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 accumulation of debris/fuzzy white build up on the wire racks in the low boy units as well as on the shelves in the WIC. Increase cleaning frequency. (0 pts)

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 30 full racks of ribs that were cooked the day prior to inspection that were recorded at 43-45F. The ribs did not meet the correct cooling parameters. -CDI- PIC voluntarily discarded the necessary racks of ribs. (1.5 pts) 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 .

3-501.15 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 cooked ribs that were cooled while tightly wrapped in plastic. The policy of the facility shows that after the ribs are cooked they are to be set out for 10-15 minutes, immediately wrapped in plastic, then placed to cool. Use approved cooling methods to achieve proper cooling. -CDI- PIC voluntarily discarded the respective ribs. REPEAT*** (1 pt) 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 .

5-205.15 Maintain a plumbing system in good repair. Observed 3/4 hand sinks with temperatures ranging from 121-136F making it uncomfortable to effectively wash hands. Have the hand sinks serviced so that the temperature does not exceed 110F. Also observed leaking coming from the bottom of the basin at the hand sink closest to the swinging door. Repair leaking.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker and food residue on multiple stacks of metal insert containers while being said to be stored as clean. -CDI- PIC placed all of the contaminated dishes in the dish pit to be W/R/S. REPEAT*** (3 pts) 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 raw chicken, raw shrimp, cut tomatoes, and raw steaks that were said to be cold holding all holding above 41F. PIC stated that the items were recently prepared before being placed in the units (except for the steak). -CDI- PIC voluntarily discarded the steaks and placed the other items in the WIC to be quickly cooled to 41F or below. (1.5 pts) 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 raw chicken tenders and raw shrimp cooling in the flip top next to the fry station at 45-65F. PIC stated that the items were prepped just before the inspection. -CDI- PIC placed the items in the WIC to be quickly cooled to 41F or below. Items had reached 40-41F by the end of the inspection. REPEAT*** (0.5 pts) 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 multiple stacks of metal insert containers wet stacked while said to be clean and dried. -CDI- PIC placed all of the containers in the dish pit to be W/R/S. REPEAT*** (1 pt)

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster doors open while not in use. Close dumpster doors while not in use. (0 pts)

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 a few areas throughout the kitchen in hard to reach areas that had accumulation debris, waste, and minimal food items. Increase cleaning frequency even in the hard to reach areas. (0 pts)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed evidence of the handwash sink adjacent to the bar entrance door being used as a dump sink as a fork and food debris were observed in the basin. CDI - PIC removed fork and food debris was wiped up. EHS emphasized the importance to the PIC that handwash only sinks remain handwash only sinks and not dump sinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple stacks of metal and plastic insert containers stored as clean on the shelf adjacent the dishwasher to have food debris, stickers, and sticker residue adhered to the food contact surfaces. REPEAT. CDI - PIC removed contaminated pans and placed in dirty dish pile 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 .

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 portioned plastic bags of raw chicken bites to be cooling in the cookline refrigerated drawers adjacent the fryers. Items were observed at 49F at the time of the inspection. Cookline employee stated he had prepped the items 40 mins prior and placed directly into the refrigerated drawers at the cookline. CDI - PIC moved items to WIC and placed them on a sheet pan to rapidly cool. Items observed at 41F during exit interview 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 a large portion of the dishes stored as clean to be wet nested on the storage racks adjacent to the dishwasher. 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 the interior base of the overhead salamander oven at the cookline to have a large accumulation of food debris built up. - Observed the interior base of the upright expo RIC to have an accumulation of food debris/grime. REPEAT. - Observed the top portion and gaskets of the hot holding drawers for the baked potatoes to have an accumulation of grease/grime.

4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. - Observed the hoods above the flattop grill area to be covered in a large amount of black grease and the grease pan was overflowing, allowing for grease to drip directly onto the floor of the cookline. PIC stated they have Ecolab coming tonight to clean the hoods. PIC emptied grease tray and dripping stopped but items still need to be cleaned.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cooked pork chop stored in direct contact with raw pork chops. -CDI- PIC voluntarily discarded the necessary items. (1.5 pts) 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 stacks of metal containers with heavy sticker residue that was touching the food contact surface of the other metal containers. (1.5 pts) 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 sliced tomatoes and shredded romaine lettuce above 41F in a cooler drawer. -CDI- PIC voluntarily discarded the necessary items. Due to severity, no points deducted. (0 pts) 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in quat sanitizer at less than 50ppm -CDI- PIC placed the wiping cloths in new solution at 200ppm. (0.5 pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of metal containers that were wet stacked while being stored as clean. Separate the containers to allow proper air drying. (0.5 pts)

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 slight build up of food debris in some of the cooler units. Increase cleaning frequency. Due to severity, no points deducted. (0 pts)

5-205.15 Maintain a plumbing system in good repair. Observed handsink at the end of the prep line without cold water. The water tamped at 132F. Have sink serviced. (1 pt)

5-202.12 Provide at least 100F water at handsinks. Observed handwash sinks in men’s restroom that temped at 91F and 89F. PIC stated plumber would be contacted to adjust hot water dispensed in men’s restrooms handwash sinks.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked mushrooms and cooked onions holding below 135F (see temp chart) that were double panned, all other steam well items were 135F and above. CDI-PIC set aside items to be reheated above 165F on the grill. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cold drawer unit holding several TCS items out of temperature (see temp chart) and salad dressing bar that was accidentally turned off during service. CDI-PIC voluntarily discarded items. PIC stated that breaker had been turned off for cold drawer unit, salad station returned to temperature. VR within 3 days to check status of cold drawers. 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 .

3-501.15 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 raw shrimp cooling in breading station, cooked mushrooms and onions cooling in bags in lowboy unit, and bagged rice and bagged raw shrimp cooling in WIC with slow cooling rates (see temp chart). CDI-PIC cooked mushrooms and onions and raw shrimp from breading station to WIC, unbagged rice and to rapidly cool and voluntarily discarded bagged shrimp. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed unopened boxes of potato soup stored on the freezer floor. PIC moved items to shelf.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed multiple scoops stored in 77F and 81F water with warmers that were not turned on. CDI-PIC turned on warmers to maintain 135F water.

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 multiple unopened boxes of cups stored on the floor of the outdoor storage unit. PIC moved boxes off the floor.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards with large gouges. PIC replaced cutting boards with unused boards. 4-501.11 Maintain equipment in good repair. Observed WIF door and cold drawer unit drawers with torn gaskets. PIC stated work order had been placed to replace torn gaskets prior to inspection.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster without a drain plug.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee pick up item from floor without washing hands afterwards. EHS reminded employee to wash hands. CDI - employee washed hands before continuing.

4-602.11 (E )Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Observed pink buildup in ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw chicken stacked high in prep top at chicken breading station at 49 F. Observed ribs on speed rack in WIC at 46 F. Just-cooked ribs were placed on speed rack in WIC below cold ribs. CDI - PIC moved raw chicken to freezer to cool and voluntarily discarded ribs. 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. Observed American cheese in WIC without date mark. Observed American cheese in lowboy at grill without date mark. American cheese in lowboy was moved from next container of American cheese that was date marked. CDI - American cheese in WIC was voluntarily discarded and American cheese in lowboy was moved to date marked container. 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 .

3-501.15 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 stacked large plastic bins of cooling cut lettuce and large bin full of cooling individually packaged raw lamb in WIC. REPEAT. CDI - bins of lettuce were uncovered and separated and lamb was moved to sheet racks to cool. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf. Lamb was thawed in prep sink while not fully submerged. Thaw foods under refrigeration or fully submerged under cold running water at 70 F or below. CDI - Lamb was placed in WIC.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed buckets of sanitizer with wiping cloths above sanitizer. CDI - PIC placed cloths in sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned containers wet stacked in dish pit. CDI - PIC separated containers to dry.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code. -Pf. PIC was unaware of correct quat sanitizer concentration. CDI - EHS reviewed quat sanitizer testing procedure poster with PIC. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. No parasite destruction letter was available for salmon offered as cooked-to-order. Salmon cannot be served undercooked until parasite destruction letter has been received. Verification visit within 10 days.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two plates, two knives, a scoop, and a plastic container with food residue or debris. Observed unwashed knives stored on shelf above washboard on clean side of dish machine. Knives were overhanging shelf and directly above washed plates. REPEAT. CDI - PIC removed utensils and equipment to be rewashed. PIC relocated knives to other side of dish machine with unwashed utensils. Verification visit within 3 days. 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 .

3-501.18 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 mushrooms dated 2/13 in WIC and four cheese dip dated 2/7 in low reach in cooler. REPEAT. CDI - PIC voluntarily discarded food. 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 .

3-501.15 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 bagged chicken wings stacked in deep container cooling in WIC at an insufficient rate. CDI - PIC moved wings to sheet pans. 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 .

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 squeeze bottle of water and oil without label at grill.

2-402.11 Effectiveness - Hair Restraints (C). Observed employee on grill line without beard guard. REPEAT.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on floor on server line. CDI - bucket removed from flood.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoops stored in soiled water at 95 F. REPEAT. CDI - PIC emptied water and replaced with clean water above 135 F.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on two low reach in coolers.

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. Testing device was not available for high temp sanitizing dish machine. Verification visit within 10 days.

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 washed and cut lettuce in plastic bins in WIC with sticker residue on outside of container. REPEAT. Points not escalated due to different item observed from last inspection.

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. Multiple drinks stored on prep tables. Store in a segregated area

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee cutting lettuce with no gloves, CDI - Lettuce discarded. Employee washed hands and put on gloves. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat dispenser dispensing at <50ppm. CDI - Bucket exchanged and new one filled 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Multiple plates, bowls, metal containers soiled with debris. CDI - All taken to dish machine. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine had black build up at white part towards ceiling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw chicken, raw steak, butter, and burgers recorded above 41F. CDI - Most were prepped earlier and portioned. Cooled down. Burgers 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Two milks did not have a date. CDI - Dated. Wings had incorrect food and date label. CDI - Correct date provided. 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 . 3-501.18 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 House made honey mustard and thousand island dressing expired. CDI - 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee with a beard prepping without a beard guard.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. One scoop stored in water recorded at 98F, CDI - water and scoop discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. High degree of Wet stacking of metal containers observed. Develop a plan for air drying. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards scarred and in need of replacement

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. Microwave and gaskets in need of cleaning.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed dishwasher handle dirty dishes then clean dishes without washing hands. CDI - educated PIC and employee on proper procedure. Dishes were reran through dish machine and employee washed hands before handling. - 2 - REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in hand wash sink near dish area. CDI - PIC removed food debris and sanitized sink. - 1 -

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed container of raw chicken bites on shelf above raw beef filets in WIC. No direct contamination was observed. 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 pans stacked with sticker and food residue on surfaces. Also, observed lettuce shredder stored on shelf with dried lettuce on cutting surfaces. CDI - items were placed in dish area to be w/r/s. - 1.5 - REPEAT 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw, portioned chicken on breading table flip top >41F. PIC stated item was prepped a couple hours prior to inspection. Maske sure that items are <41F before being put in prep top. CDI - PIC removed chicken to WIC to cool below 41F - 1.5 - REPEAT 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle containing blue liquid and one with yellow liquid without labels. PIC stated it was glass cleaner and degreaser respectively. CDI - PIC labeled bottles. - 1 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans on shelf stacked wet. Allow equipment to dry before stacking.

5-205.15 Maintain a plumbing system in good repair. Observed water at all hand wash sink mixing faucets with water temps of 120-130F. Mixing valve should provide for a water temperature around 100F. Adjust/ fix to provide for properly mixed water at hand wash sinks.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed pic failed to demonstrate needed oversight of food safety regarding hand hygiene, proper cooling of TCS foods and proper cleaning and sanitization of food contact surfaces. CDI coached A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with more food safety information related to PIC Duties, Training, and managing food safety.

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 multiple employee beverages stored on food prep surfaces. CDI removed

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food employee wash hands then immer recontaminate on handles. CDI coached For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P observed cook not changing gloves between working with raw and ready to eat foods. CDI discard and hands washed new gloves 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P observed dish washer washing dishes then putting them away clean with unwashed hands. CDI

5-202.12 Provide at least 100F water at handsinks. Observed one hand sink with no hot water.

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 multiple utensils stored as clean with food residue. CDI removed to clean

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 cooked corn cooling at 91° wrapped in walk in cooler, observed it to be 88° 25 minutes later. CDI 1.5 hours into cooling it was removed to walk in freezer 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 cold hold temps above 41°. CDI discarded or placed on tphc

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 large pans of corn cooling covered with Saran wrap

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wet cloth on cutting board 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils.observed stored on floor 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.observed soiled in sanitizer