HARRIETS HAMBURGERS #2

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. EHS observed unwashed cucumbers and pineapples stored over washed tomatoes and produce. EHS advised that unwashed produced shall be stored under RTE foods to avoid contamination. 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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed two cutting boards with deep cuts present on cutting surface. EHS observed cutting surface beginning to peel. PIC stated new cutting boards have arrived and these board should have been previously discarded. CDI - PIC voluntarily discarded cutting boards. (0)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P EHS observed hose with nozzle attached to can wash faucet. EHS observed system under pressure and instructed PIC to remove nozzle and turn off water. EHS provided PIC with approved list of back flow and vacuum break devices. CDI- PIC removed nozzle and turned off water. (1)

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. EHS observed facility utilizing TPHC for all cold items on make line. PIC stated the process is to hold all refrigerated TCS items for 6 hours while monitoring temperature to ensure items do not exceed 70F. PIC stated all items held out of refrigeration are held for 4 hours. EHS observed TPHC forms filled correctly for all items, however, all items were documented for only the four hour hold. EHS advised that facility fill out new forms for the items held on 6 hour hold to account for that process since it does not match the documented procedure. EHS observed procedure being done correctly during inspection, with temperature logs available to show refrigerated foods do not exceed temperature. CDI - EHS provided copy of TPHC form and PIC filled out form with EHS prior to end of inspection. PIC will pass information along to other stores, as this is now a brand standard. (0) TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 EHS observed container of sliced tomatoes cooling at inadequate rate (see temp chart). EHS observed container of tomatoes tightly covered with plastic wrap. EHS provided education on cooling methods. CDI - PIC removed plastic wrap and lid to allow for adequate air flow to cool. EHS verified adequate cooling rate prior to 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed numerous flies present in dish room area. EHS advised to monitor area and potentially increase pest control. (0)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed pans being wet nested above dish machine. CDI - PIC removed pans and staggered them to allow for air drying prior to storage. (0)

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 EHS observed facilities high temp disk for checking dish machine in disrepair during inspection. PIC ordered new disk during inspection and showed EHS invoice. EHS will return in ten days to verify compliance. (0.5)

6-301.14 Post a handwash sign at each handsink. EHS observed no hand washing signs by the dish machine and front hand sink. CDI - EHS supplied PIC with handwashing signs. PIC posted prior to end of inspection. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed cheese curds and sliced cheeses in open top cooler above 41F. PIC stated cheeses were placed in cooler thirty minutes prior to inspection. CDI - PIC removed curds and sliced cheeses to place in WIC to quickly cool. PIC placed new curds and cheeses in cooler that were observed below 41F. (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 .

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 fan covers for AC next to dish machine and fan cover in WIC accumulating dust. Increase cleaning frequency to avoid accumulation. (0)

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. PIC stated all items in flip top, cheese cooler, and grill cooler are held for 6 hours and then discarded. PIC stated there are procedures are available but were not able to be obtained by end of inspection. PIC was able to correctly identify all steps of TPHC process and time stamps were correctly placed at each area where time is utilized. PIC stated all items are never left for the full time and usually used up within the six hours but product is temped to ensure temperature does not exceed 70F. CDI - EHS provided copy of TPHC form for facility to use until company policy can be obtained for review. PIC will contact EHS with company procedure to ensure the procedure covers all required steps in process. (0) TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two bottles of chemical stored on edge of pan which is used for storing single service items. CDI - PIC moved bottles to below single service items and away from any potential contamination. (1)

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 sliced tomatoes cooling in WIC tightly covered with plastic wrap. PIC stated tomatoes were cut at 1:00pm. EHS observed a one degree change within 15 minutes of cooling. EHS advised to vent pans for cooling then wrap them once 41F is achieved. CDI - PIC vented all sliced tomato pans cooling to effectively cool them within 4 hours. (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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility without approved thin probe thermometer. PIC ordered a thin probe thermometer during type up. 10-day VR required. (0.5)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two flies in facility during inspection. PIC stated they have weekly pest control. EHS advised to discuss issue with pest control company to reduce harborage of pests. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese on cook line beside flat top at 44F. CDI- PIC states cheese was brought from cooler within the hour. Cheese is labeled for time and to be kept on 4 hour TPHC going forward. PIC will fill out written procedures at earliest opportunity and retain them onsite. (-0) Template for TPHC here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of food on ground in WIF. CDI- PIC brings containers more than 6 inches from ground. (-1)

4-603.12 Food debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed plastic container with sticker residue on outside stored as clean. (-0.5)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both dumpsters with doors open at trash area. (-0)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of containers at clean dish rack. EHS advises the installment of additional drying space to avoid wet-stacking. (-0.05)

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 debris and food residue on outside surface of hot water dish machine. Increased cleaning frequency is recommended. (-0.05)