BURGER 21

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf EHS observed paper towels missing by hand sink next to WIC and front handsink at milkshake station. CDI - PIC supplied paper towels. (1)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed raw chicken stored over RTE food in make unit reach in compartment. CDI - PIC rearranged storage order. (0) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed dish machine dispensing sanitizer at 0ppm during full cycle. EHS observed sanitizer line not fully submerged in container. PIC fixed line and primed unit. CDI - After cycling the unit with new water and priming sanitizer, EHS observed unit properly dispensing sanitizer. 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. EHS observed a few pans with sticker residue present on outside of pan. EHS observed tomato dicer soiled with food debris. CDI - PIC removed items to three compartment sink to be washed, rinsed, and sanitized. REPEAT. (3) 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 .

4-502.11(A) Maintain utensils in good repair. EHS observed two plastic utensils with burnt plastic on handle and spatula side beginning to chip. CDI - PIC voluntarily discarded utensils. (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. EHS observed non food contact surfaces of equipment soiled with food residue and debris. This would include the outside of make units and grill lowboys and interior shelving of WIC and make units. REPEAT. (1)

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. EHS observed AC vents soiled with black residue. EHS observed walls and flooring throughout kitchen soiled with food residue and debris. 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. EHS observed grease trap cover in floor beginning to chip and corrode. Replace. REPEAT. (1)

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P EHS observed food employee preparing burgers(from raw) at grill station. EHS observed employee grab patties with gloved hand to place on grill. Employee then removed gloves and donned new ones without a hand wash. EHS intervened and provided education. CDI - Food employee re-washed hands. REPEAT. (4)

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. EHS observed raw chicken being stored over raw shrimp in make in reach in compartment. CDI - PIC rearranged storage order. No contamination observed. (0) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed chemical dish machine not dispensing chemicals during wash cycle. EHS ran unit three times and observed 0ppm after each wash. EHS has instructed PIC to contact technician for repairs. Facility already utilizes single service items (cups, silverware, etc. ). EHS approved the use of trays since a liner is used as a barrier. EHS will return in 3 days to check on repairs. 3-day VR 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. EHS observed a few pans with sticker residue present on exterior of pans. EHS observed food residue present in robo coupe; PIC stated robo coupe is used for panko. EHS observed on stack of pans with residue present on interior surface of pan. CDI - PIC placed all items at three compartment sink to be washed, rinsed, and sanitized. 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. EHS observed interior of ice machine accumulating black/pink residue throughout interior near ice chute. Increase cleaning frequency to avoid accumulation. PIC stated someone is scheduled to come clean the unit soon. REPEAT. (1.5)

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) EHS observed two containers of cheese sauce in make unit reach in. EHS observed one container past 7 day holding and the other container missing date. Food employee stated they prepared the cheese sauce yesterday. EHS observed goat cheese in WIC held beyond 7 days. PIC stated this item has been discontinued. EHS observed missing date mark on open cream cheese in WIC. CDI- PIC voluntarily discarded items. (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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. EHS observed container of seasoning and container of yeast without proper labels. EHS observed squeeze bottles on make line at grill station containing various liquids unlabeled. EHS stated all working containers of food shall be labeled. (0)

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. EHS observed shelving in make unit reach ins beginning to corrode. Replace/resurface. 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. EHS observed build up of food debris and residue present in reach in unit at the front counter used for milkshakes. Increase cleaning frequency to avoid accumulation. 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. EHS observed grease trap door beginning to corrode and break. EHS observed AC vents beginning to corrode. Replace. 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. EHS observed AC vents accumulating dust and residue. EHS observed black residue and debris by can wash and dish machine area. Increase cleaning frequency to avoid accumulation. REPEAT. (1)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee jacket on speed rack used to store bread. EHS observed employee clothing being stored on chemical rack. EHS advised to dedicate space for employee belongings. (0)

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee handling raw chicken, take gloves off, then don new gloves to prepare RTE foods with no hand wash in between tasks. EHS advised there should always be a hand wash when switching from RTE foods and raw foods. CDI - EHS instructed food employee to wash hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed front of house walk in kitchen to don gloves to portion fries for a meal going to the dining room. EHS observed no hand wash prior to donning gloves. CDI - EHS stopped employee and required a hand wash before food employee could continue to work. (2)

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 thin probe thermometer with food residue and debris present on probe of thermometer. CDI - PIC removed thermometer to be wash, rinsed, sanitized. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior to ice machine accumulating black and pink residue around the chute. Increase cleaning frequency to avoid accumulation. (0)

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). EHS observed no date marking present in make units. When asked, PIC stated that dates are followed from the WIC from original container. Facility only date marks what is inside the WIC. Everything outside of the WIC is traced back to items in WIC to verify dates. EHS advised to discontinue this procedure and plan a procedure for date marking that is in compliance with the code. CDI - PIC stated facility will date everything moving forward. EHS allowed to date everything in make unit since the dates in WIC were accurate and within 7 days. EHS advised that in the future food could be potentially discarded. REPEAT. (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 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. Observed PIC and food employee actively cooking without proper head covering. (0)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed two stacks of dishes stored clean, stacked on top of each other with no way to drain excess water. EHS advised to stagger dishes until dry before stacking. (0)

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving in make units beginning to corrode around the ends of shelving. Resurface/Replace. REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed green cutting board with deep grooves present on cutting surface. Resurface/Replace. (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 inside of milkshake reach soiled with food residue and debris. Observed large amount of water being pooled in bottoms of make unit. Inside of make unit was observed with food residue and debris present. REPEAT. (1)

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. EHS observed multiple AC vents soiled with dust throughout kitchen. EHS observed mop sink accumulating black residue along the wall of sink. EHS observed black residue by dish machine as well. EHS observed food debris and residue on walls throughout kitchen area and WIC. PIC stated a large catering order went out prior to inspection. 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. Grease trap door to facility is beginning to corrode and break. Repair/Replace. REPEAT. (1)

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food handler at cook line engaging in food prep while handling personal cell phone. CDI- Food handler washes hands and removes phone from food preparation area. (-0)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs behind RTE foods in cold drawer at cook line. CDI- PIC moves eggs to front of cold drawer, with RTE foods behind. (-0)

10 DAY VERIFICATION. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed orange and black residue on food-contact portion of ice machine and sticker residue on several dishes stored as clean. EHS will make a return visit within 10 days to reassess food contact surfaces. (-1.5)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned TCS sauces in middle section of fliptop across from cook line above 41F. CDI- PIC voluntarily disposes of sauces and restocks with supply from WIC, to be held on TPHC going forward. (-3)

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 hard boiled eggs in fliptop and sautéed mushrooms in cold drawer without date marks. CDI- PIC dates items. (-0)

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket beside bowl of onion rings and batter at lower prep top rack. CDI- PIC moves sanitizer away from food prep. (-0)

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 3 cans in dry storage with major defects or dent at seam stored with usable supply. CDI- PIC moves dented cans to segregated area from usable goods. (-1) 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed tea dispensers at beverage station without covers affixed. CDI- Tea containers re-lidded. PIC shall ensure that tea containers are protected from contamination with lids in use.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted racks with peeling rubberized coating inside lowboy across from cook line and dry storage in back. Replace at earliest opportunity to restore ability to clean equipment properly. (-0.5)

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed severe accumulation of grease residue on skillets hanging above 3 comp sink. Items should be deep cleaned or removed from service if they cannot be cleaned and sanitized. (-0.5) 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 of old debris on plastic racks inside WIC. Increased cleaning frequency is recommended.

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 need for cleaning to walls, floors, and their attachments throughout facility. 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. Observed damaged baseboards at WIC entrance and opening in wall at back mop sink. Repair at earliest opportunity. (-1)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bottled TCS dressings inside far left fliptop, shredded cheese, and hard boiled eggs in right side lowboy above 41F. CDI- PIC voluntarily disposes of eggs, cheese, and dressings, then begins with new bottles of dressing in ice bath. EHS advises the staff monitor temperatures of dressings carefully, and switch to TPHC in the future if ice baths won’t suffice to hold at 41F and below. (-1.5)

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 bags of sliced steak cooling in fliptop. CDI- PIC relocates steak to WIC for proper cooling. (-0.5)

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 missing portion of wall panel at mop sink allowing for entry of moisture. Repair at earliest opportunity. (-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. Observed need for caulking at first hand sink across from WIC so there is no gap between the hand-sink and wall. Also observed damaged portion of wall with exposed concrete at floor of WIC entrance, and chipping rubberized coating at clean dish rack in back of kitchen. Repair at earliest opportunity. 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 accumulation of dirt and debris in front, left-hand corner of kitchen, as well as behind chemical dish machine. Increased cleaning frequency is recommended.

5-202.12 Provide at least 100F water at handsinks. Observed employee restroom handwash sink reach 82F. PIC stated facility will adjust water temperature to 100F or request maintenance.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shelled eggs stored behind cooked mushrooms, cooked onions, and RTE hot dogs. CDI-PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored above RTE dressings and sauces in WIC. PIC moved unwashed tomatoes to bottom shelf of WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cut lettuce without a date label that was prepped yesterday and corned beef dated for 10/4, but was opened on 10/26. CDI-PIC voluntarily discarded cut lettuce and added correct date label to corned beef. 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 .

4-502.11(A) Maintain utensils in good repair. Observed multiple spatulas with warped handles due to heat from grill. PIC voluntarily discarded spatulas 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board with several deep cuts on both sides of board used for cutting veggies. PIC voluntarily discarded cutting board.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sink closest to WIC with ice cubes in its basin at start of inspection. EHS arrived during preparations and packaging for catering operations. CDI - Ice was washed down basin during initial handwashing. PIC and EHS discussed proper handwashing and handsink maintenance expectations.

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 one (1) squirt bottle of water with no label at grill line. All other working containers within kitchen were properly labeled. CDI - EHS attached label to pan holding water.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed minor corrosion on metal shelving on WIC shelves. Resurface or replace corroded or rusted shelving as needed. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handsink closest to WIC not properly affixed or sealed to wall. Seal basin of handsink next to WIC door to wall such that there are no gaps between wall and sink. 4-501.11 Maintain equipment in good repair. Observed gaskets on fryer side cooler drawer, grill drawers, and prep unit doors on prep units 1 and 2 with loose or torn gaskets. Reseal and/or replace damaged gaskets such that they have no tears or cuts and form a tight seal with unit doors.

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. Observed damaged portion of mop sink wall. Repair or replace damaged portions of mop sink wall such that no absorbent material is exposed to moisture.