SUPERCHIX

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit cold holding TCS items : sliced ham, Cole slaw, squeeze bottle of ranch, and ranch cups above 41F. Ambient air of cooler was observed 46-50F. PIC facilitated cleaning of coils that were observed with heavy dust buildup during inspection. All TCS food items that were made within the last 4 hours were placed on ice baths to cool and cold hold below 41F until unit is fixed. PIC states technician has been called to service unit the following day of inspection. 3 DAY VR -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 .

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 densely packed cut lettuce in large, deep and lidded plastic bin stacked below another large plastic bin of lettuce. Also observed cooling raw chicken breasts densely packed, lidded and stacked upon other plastic containers of raw chicken. Both items lacked the ability to cool properly due to lack of airflow to food inside. CDI - PIC removed lids and unstacked items to allow for adequate airflow and proper 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 .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed clean knives being stored in crevice in between prep unit and prep table in main kitchen area. CDI - EHS educated employee on proper storage of utensils. Employee removed knives and brought to dish pit to be re-wash, rinse, sanitized. -0-

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 metal bowls and plastic containers wet nested. Air dry all pans before stacking. REPEAT -0.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on shared dumpsters. REPEAT -0.5-

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 drink stored on shelving above prep surface. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink next to potato washing station with equipment set inside sink and in front of sink. CDI- equipment relocated to make sink easily accessible REPEAT

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed cases of romaine stored over RTE foods in the walk in cooler. CDI - PIC had employee rearrange storage so unwashed produce was not over RTE food items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 (C)TCS food combined with additional ingredients or portions of other TCS food shall retain the date marking on the earliest/first prepared TCS food ingredient. -Pf. Observed items in prep unit labeled with incorrect prep date. Per PIC all items were taken from walk in and all items in walk in cooler were dated correctly. EHS informed PIC that dates need to reflect correct prep date in the prep unit when placing items in there in a new pan but with items from walk in cooler. CDI, PIC allowed to date/re-date the following TCS food product(s) sliced tomatoes and cut romaine because items were verified from PIC that the correct prep date was on the items in the walk in cooler. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C) 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers. Per PIC avocados were washed. CDI - PIC had employee removed stickers.

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 sheet trays wet nested. air dry all pans before stacking.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpsters. CDI - PIC closed doors before re-entering facility.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink next to potato washing station with equipment set inside sink and in front of sink. CDI- equipment relocated to make sink easily accessible

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed box of raw bacon stored above containers of pickles in walk in cooler. CDI- items rearranged to proper 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 several plastic containers stored as clean with sticker residue from labels. CDI - containers placed back at dish area to be rewashed. Observed soda nozzles at drink station with residue. CDI- PIC removed to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed coleslaw made this morning at 43F that did not meet 4 hour cooling parameter. Also observed milk and egg wash not cooling at a sufficient rate to meet cooling parameters. See temperature chart. CDI- coleslaw discarded and ice added to milk/egg wash. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in top of prep unit at sandwich station holding above 41F. CDI- products removed from unit and placed in walk in to cool. PIC was able to verify that all products were holding less than 41F at 11am on line check temp logs and therefore allowed to be cooled. New product placed in refrigeration unit. Unit observed holding at 37F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of stainless steel polish stored on shelf above breading station upon arrival. CDI - relocated to proper location.

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 cole slaw and milk/egg wash not meeting cooling parameters due to being in large and/or covered containers. CDI- Coleslaw discarded and ice added to milk/egg wash. Points not escalated due to improvements in cooling practices. Coleslaw was in small container that was not full and practice for milk/egg wash is to use ice water. All other items prepped today had reached 41F within proper parameters. 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 container of sugar in dry storage not labeled.

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 small plastic cups without handles stored in several containers of dry good items.

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 several plastic containers and metal bowls on clean storage shelf wet stacked.

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. Observed max/min thermometer for dish machine not functioning at time of inspection. Verification required.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed chicken tenders cooked to 158-159F. CDI: Chicken tenders were dropped back into fryer until they reached over 165F.

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 container of cut lettuce at 44F after cooling overnight. Observed 2 containers of chicken above 41F after more than 4 hours of cooling. CDI: All items were voluntarily discarded. 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 .

3-501.15 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 at a rate of 0F/min inside containers covered with lids. Observed raw chicken from this morning cooling in prep unit in covered covered with a lid. Observed cut lettuce cooling from last night in large container covered with a lid. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thin probe thermometer with a low battery signal on screen. CDI: thermometer was discarded, functional thermometer was provided.

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. Observed max/min thermometer not functioning properly during inspection. CDI: PIC changed batteries.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at three compartment sink coming out of the dispenser below 50ppm quat during inspection. Maintenance was contacted, facility manually dosed sanitizer until unit was serviced. PIC was able to verify via online tracking system that sanitizer was maintaining proper concentrations at the beginning of the shift. CDI - Maintenance arrived during inspection and fixed unit. Sanitizer maintaining concentration of 100ppm quat. 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

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed can of marinara in steamwell at 121F at 11:00am after being reheated since 9:00am. Employee voluntarily discarded sauce, and placed new can in steamwell from ambient. Ambient temperature observed to be around 56F. Marinara had only achieved 76F after 40 minutes of reheating. CDI - Marinara placed in water bath on stove top to rapidly reheat. Sauce achieved 135F by 12:10. 1.5 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned ranch cups and ranch in squeeze bottle in prep unit holding above 41F during inspection. Both items were stacked above the air curtain. CDI - PIC voluntarily discarded the overstacked ranch cups. PIC was able to verify that ranch squeeze bottle had only been in the unit since 10:00, bottle was placed in WIC to cool. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed egg wash in breading station being held on time at 11:00. Dry erase template for time tracking for egg wash read “2/21, 9:00” indicating it had not been updated for several days. CDI - Employee updated sheet to reflect today’s date, and the egg wash being place on time at 10:00am. 1.5 pts.

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 multiple containers of seasoning, flour, and oil throughout the facility with no labels indicating its contents, or with labels that were extremely faded and no longer legible. Ensure all working containers don legible labels indicating its contents. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer with concentration below 50ppm quat. CDI - Employee manually dosed sanitizer and changed solution to one with a proper concentration. Repeat. 1 pt.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed rubber chicken being stored in conjunction with customer single use utensils during inspection. CDI - Chicken was moved to appropriate location. 0 pts.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee turn off sink faucet with bare hands after washing. CDI - EHS educated employee on using a barrier to turn off faucet. Employee rewashed hands. 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 employee briefly rinse hands with water in between changing gloves during inspection. Employee did not use soap and only scrubbed hands for roughly 10 seconds. CDI - EHS educated employee on proper handwashing. Employee rewashed hands. 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 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back handsink near WIC blocked with equipment during inspection. CDI - Employee moved equipment.

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

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed jug of milk and container of eggnog in milkshake lowboy with no date marking on them. When asked, employee stated they place a date and time marker on the items while they are held on the milkshake toppings bar, which then get removed when they are placed back into cold holding. After reading facility’s TPHC procedures, these items are to be held on time while they are in the topping bar, and should have been discarded on 12/5. CDI - Employee discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sanitizer with a concentration of 0ppm quat during inspection. CDI - PIC changed sanitizer to a solution with concentration of 100ppm quat. Repeat.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed clean knives being stored in crevice in between prep unit and prep table in main kitchen area. Employee stated they keep them there for easy access. CDI - EHS educated employee on proper storage of utensils. Employee removed knives and brought to dish pit to be recleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed many plastic hotel pans being stored as cleaned while wet stacked together. EHS reminded PIC that equipment must be air dried before being stacked. Repeat.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed staff handle raw chicken the changed gloves without washing hands to handle cooked chicken. CDI- PIC corrected employee by instruction and directed them to wash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 .

3-501.18 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 lettuce, tomatoes were date marked for discard on 8/28 in the prep unit to today’s use. CDI - corrected by instruction for staff to check labels daily to meet date marking system requirements. 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 .

3-501.19(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 Observed blanched fries were marked for discard 12 hrs after blanching; buttermilk ranch held in a refrigerator above 41F and TPHC not being followed - CDI both items were properly marked with the discard time

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flys in the kitchen area. Doors have fly fans, however only triggered to turn on if door is opened wide enough. Repair/adjust fly fan to turn on properly when door is opened.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several used wiping clothes where laying on countertops throughout the kitchen. Quat sanitizer was below 100ppm. CDI - sanitizer buckets were remade to correct concentration.

4-901.11 Equipment and Utensils, Air-Drying Required (C) Observed a few utensils were tightly stacked before completely drying. CDI- PIC re-stacked by staggering to completely dry.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed the sanitizer test kit was not complete and missing the concentration legend. A return verification visit will be made within 10 days to ensure complete kit is obtained.

5-205.15 Maintain a plumbing system in good repair. Observed the hand washing sink drain was leaking. REPEAT CDI

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on site at time of inspection. CDI-CFPM arrived 30 minutes into inspection. For more information on becoming a certified food protection manager 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 can opener stored clean with black build up on blade of can opener. CDI- can opener moved to dish area to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup in right inside corner of ice machine.

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 a large container of in house made buttermilk ranch cooling since 10:10am and did not meet the 4 hour cooling rate. EHS observed ranch in walk in cooler at 4pm at 47F. CDI-PIC discarded ranch. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed single serve containers of ranch cold holding on self at 61F as well as 4 single serve containers of ranch cold holding at 45F in flip top cooler, cut avocados cold holding at 52F in the flip top cooler and raw chicken filets cold holding at 45F in the cold drawer. CDI- All single serve containers of ranch were discarded and all other items were placed into the walk in cooler to rapidly cool due to being pulled from walk in cooler an hour prior. 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(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed ranch at sauce station and blanch fries on TPHC but no start or end time recorded. CDI-PIC placed a time for 3pm-7pm for both items.

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 large container of house made ranch cooling in walk in cooler with a tight fitting lid. CDI-Item was 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 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 several seasoning containers without labels. Label. REPEAT-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed lid stored inside of hand sink. CDI - Lid removed. - 1 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried onion rings hot holding at 76F. Items held at room temp for sandwich toppings. CDI - Items placed onto TPHC chart. iPad being used to track TPHC time and temps for onion rings. - 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 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 recently prepped chicken cooling covered at 46F. CDI - Chicken was uncovered. Items cooling at proper rate by the end of inspection. - 0.5 - 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 several seasoning containers without labels. Label. - 0 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on prep table. Items must be maintained in sanitizer containers once wet. - 0.5 -

5-205.15 Maintain a plumbing system in good repair. Observed sink plumbing disconnect during hand sink use. CDI - Sink plumbing was re-attached and properly functioning by end of inspection. - 0 -