BIG DAVES CHEESESTEAK- UNIVERSITY

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap in men's restroom. Hand washing sinks must be equipped with soap. CDI - Employee refilled dispenser.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Various pans and containers on clean dish shelf had grease or food residue on them and needed additional cleaning. Food-contact surfaces of equipment and utensils must be cleaned to sight and touch. CDI - Soiled utensils moved to 3-compartment sink to be washed again. 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 .

3-501.17 (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). No date marking system observed in establishment at all. VR - Verification required within 10 days that establishment has implemented a date marking system and all the TCS RTE foods are properly date marked. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Whole box of raw salmon in ROP packages was completely thawed but not removed from ROP packaging. Raw fish in ROP packaging must be opened or removed from packaging prior to thawing under refrigeration. CDI - Employee educated on thawing and he began slitting open packages. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Box of bread observed on floor. Food must be stored at least 6 inches off the floor. 0 pts.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Several plastic pans are partially melted and need to be discarded. // 4-501.11 Maintain equipment in good repair. Torn gaskets present on low boy cooler on line. Replace torn gasket. 0 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. Grease buildup on shelves, exteriors of refrigeration, etc. Heavy buildup in drawer coolers below grills. Establishment needs to increase frequency of cleaning.

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. Hand sink in women's restroom is falling off wall and needs to be resealed to wall. Also, soap dispenser in women's restroom has fallen off wall. // 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. Grease/food buildup on floors and walls, especially behind and underneath cooking equipment and sinks. Clean physical facilities more frequently. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Deli slicer had visible cheese residue behind blade and was stored as clean. Food-contact surfaces and utensils shall be cleaned to sight and touch. CDI - Deli slicer taken to sink to be washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Container of unknown food in walk-in cooler had heavy mold growth. CDI - Food discarded.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No test strips in establishment. VR - Verification required within 10 days that establishment has sink and surface sanitizer test strips.

5-205.15 Maintain a plumbing system in good repair. Leak under 3-compartment sink. Repair leak. 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. Clean floors underneath equipment. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee was using cell phone on top of sub wrap. Do not contaminate food-contact surfaces with personal items. CDI - Wrap discarded and employee educated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 6 pans and containers on clean dish shelf had food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Pans and containers moved to 3-compartment sink to be re-washed. Improvement from last inspection so kept at half credit. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce and cheese in drawers coolers measured 45-46F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved items to cooler to cool down. Keep doors closed so food can stay below 41F. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of plastic containers and metal pans on clean dish shelf were stacked while they were still wet. Allow utensils to adequately air dry before stacking. 0 pts.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Establishment was operating with no sanitizer. PIC must ensure rules of food safety are met. CDI - PIC educated on PIC duties. 0 pts. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have ANSI food protection manager certification. PIC must have active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Employee handled raw Philly steak with gloves, discarded gloves, and then donned new gloves to handle RTE foods without washing hands in between. Employees must wash hands when switching from handling raw animal foods to RTE foods. CDI - Employee educated and he washed hands. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 2 hand washing sinks in the kitchen were missing paper towels. Hand washing sinks must be equipped with paper towels. CDI - PIC refilled dispensers.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer at 3-comp sink measured 0 ppm. Quat bucket attached to dispenser was empty. CDI- PIC bought bleach at store beside establishment and made 100 ppm solution in sink to use until truck comes with quat sanitizer. PIC given chlorine test strips to check bleach sanitizer. // 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Deli slicer and 9 food pans stored as clean still had food residue on them. Food-contact equipment and utensils must be cleaned to sight and touch. CDI Items moved to 3-comp sink to be re-washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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) pans of cooked chicken and cooked steak in walk-in cooler were missing prep date labels. Cut lettuce and cut tomatoes also missing prep date labels. PIC was unsure what day the meats were cooked. TCS RTE foods must be labeled with prep date and used or discarded within 7 days of preparation. CDI - PIC discarded chicken and steak. PIC placed date labels on pans of lettuce and tomatoes. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Degreaser stored above prep table. Fryer cleaner stored above ketchup. Do not store toxic chemicals above food, prep tables, or clean utensils. CDI - PIC moved chemicals to proper location. 0 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. Bottles of water and oil by grill were not labeled. All working bottles of food that isn’t readily identifiable must be labeled. 0 pts.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf No sanitizer at establishment. Sanitizer must be available at all times for ware washing. CDI - PIC bought bleach at the store and sanitizer solution was made at sink during inspection. PIC given chlorine test strips to use. // 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No quat test strips at establishment. VR - Verification required within 10 days that establishment acquires test strips

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. Clean exteriors of cooking equipment and shelves throughout. Clean these areas more frequently. 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. Clea grease buildup on floor and wall behind cooking equipment. 0 pts.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf -Observed oven cleaner stored in spray bottle without label. -CDI- PIC properly labeled cleaner.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -Observed food employee lacking a hair restraint, while handling food. -CDI- Food employee ended shift and left kitchen.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloths stored in 0ppm quat solution. -CDI- PIC re-filled sanitizer buckets to at least 100ppm quat solution. Facility ran out of quat during inspection, and PIC stated more sanitizer will be delivered tomorrow. PIC obtained chlorine sanitizer during inspection and EHS observed PIC make chlorine bleach solution to proper concentration.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee water bottle (closed with cap) stored on top of lowboy where EHS observed food prep occur. -CDI- Water bottle was moved to designated employee area.

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 oil and water squeeze bottles without labels. Label all secondary containers.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee phone stored on top of lowboy where EHS observed food prep occur. -CDI- Phone was moved.

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea plan. CDI- EHS sent plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 oil and water bottles without labels.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed outdated Servsafe certificate. Facility has 210 days for compliance from permit issue date since this is a new permit. 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.

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 drink bottle on the slicer table, open energy can over the prep sink area and a water bottle over the prep table. CDI by relocating drinks to lowest shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed factory stickers on the bottom of pans and tops of lids in the kitchen back area. CDI by instruction to remove all stickers on pans and lids. Items moved to the 3 comp sink area for cleaning. 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 cheeses in the front of the prep cooler drawer and lettuce in the other prep cooler drawer above 41F. CDI by removing the items and placing them in the WIC to cool down to 41F. Use metal pans, keep drawers closed and ensure only properly cooled food is in prep coolers. 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(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed 2 sanitizers buckets stored on the floor. CDI by relocating them to a bottom shelf.

4-501.11 Maintain equipment in good repair. Observed ice build up in the walk-in freezer (WIF). Icicles noted on the blower and ice mound present on the WIF floor. PIC says ice is removed weekly. Notify refrigeration company to resolve the issue.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a bottle of Ibuprofen stored on a shelf above a prep table. CDI by relocating bottle.