FIREHOUSE SUBS #493

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 various shaker and squeeze bottles on main line without labels identifying their contents. Ensure all working containers are properly labeled to identify their contents. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in solution with 0ppm quat during inspection. CDI - PIC changed to solution with proper concentration. 0.5 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed three compartment sink dispensing sanitizer at 50ppm quat during inspection. CDI - Dispensing unit repaired and dispensing at 200ppm quat. 0 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 food debris on floor in main prep line area during inspection. More frequent or thorough cleaning necessary to preclude pest harborage. 0.5 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soft drink residue around the nozzle of the fountain drink station. -CDI- PIC immediately cleaned and sanitized the residue from the soft drink nozzle. (0 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 .

4-501.11 Maintain equipment in good repair. Observed 2 damaged gaskets on the 3 door flip top unit. Replace the necessary gaskets. (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 food debris build up in the gaskets of the cooling units. Increase cleaning frequency. Due to severity, no points taken.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed soup and chili being hot held in steamwell at 119F and 120F. CDI PIC reheated foods to 165. -1.5 Points 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 .

4-502.11(A) Maintain utensils in good repair. EHS observed a plastic container stored as clean with chips and cracks. CDI PIC voluntarily discarded container.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dishes actively sanitizing in 0ppm quat at 3 compartment sink. PIC stated a repair tech has been called to evaluate the dispenser. CDI: PIC manually mixed sanitizer to 200ppm quat 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 4 bags of ham and 2 bags of turkey in prep bottom above 41F. Items were stacked on top of each other and closest to door opening. All other items inside unit were at 41F or below. CDI: Items were moved to reach in freezer 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 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 at 0ppm quat. CDI: Buckets were changed, new concentration is 200ppm.

4-501.11 Maintain equipment in good repair. Observed rusted shelving inside glass door reach in cooler and dry storage area.

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 build up of food debris inside bottom of prep units and reach in coolers. Clean as needed.