CHUCK E CHEESE #39

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine measured 0 ppm chlorine on test strip. VR - Verification required within 3 days that dish machine is repaired. 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

3-501.15 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 Lettuce was cooling in upright cooler at 62F. Employee stated she just put it in cooler after preparing it. Use walk-in cooler to cool TCS foods after preparation. CDI - PIC moved lettuce to walk-in cooler to continue cooling. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employee not wearing hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

4-501.11 Maintain equipment in good repair. Sanitizer dispenser at 3-compartment sink is dispensing quat sanitizer at less than 150 ppm. Quat sanitizer must be 150-400 ppm. Contact chemical company to repair dispenser.

5-205.15 Maintain a plumbing system in good repair. Small leaks from pipe underneath 3-compartment sink. Also, hot water handle leaks water as well. Repair leaks. 0 pts.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Employee drink observed on shelf above food for salad bar in upright cooler. Do not store personal drinks above food. Store in a separate location.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Bin of lettuce in upright cooler measured 54F. Employee stated it was out to fill salad bowl about an hour ago. Also, lettuce on salad bar measured 49F. TCS foods in cold holding shall measure 41F or less. CDI - Employee moved lettuce to walk-in cooler to cool down to 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 .

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) Chicken poppers, fries, and meatballs did not have prep date labels. Chicken and ham had discard date of 5/27. CDI - PIC discarded chicken and ham. Employee placed discard dates on items that were missing them. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine after running multiple cycles and priming the sanitizer line. PIC stated they will contact Ecolab. Until unit is repaired, facility will wash/rinse/sanitize in 3 comp sink. According to PIC, approximately 50 orders are made/sold per day. VERIFICATION REQUIRED. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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) Observed several items with prep/freeze date but not thaw date. VR required. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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). Observed shredded mozzarella and pizza sauce that was prepared the days prior with out date marking. VR required. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one fly flying around in prep 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 top of dish machine with debris. Clean with more frequency.

5-205.15 Maintain a plumbing system in good repair. Observed men’s restroom backing up onto floor. This occurs from use of men’s room and from flushing in women’s restroom. Facility has voluntarily closed the kitchen and wills serve no food or drink until repairs are complete. VR required

5-203.12 At least one toilet, and not fewer than what is required by law, shall be provided. Facility restrooms are not working properly, backing up and spilling raw sewage on bathroom floors. Facility has voluntarily closed and is not serving food or drink. Bathrooms are closed Facility will open kitchen operation after repairs are made.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed green peppers and onions with white build up inside walk in cooler. CDI: Items were voluntarily discarded.

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine after running multiple cycles and priming the sanitizer line. PIC stated they will contact Ecolab. Until unit is repaired, facility will wash/rinse/sanitize in 3 comp sink. According to PIC, approximately 50 orders are made/sold per day. VERIFICATION 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

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 pre-cooked chicken wings, sausage, and ham with dates exceeding the 7 day date marking requirement. PIC stated items are packaged, frozen then thawed for use. Items were not labeled with a thaw date. CDI: Items were voluntarily discarded. 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 .

REPEAT 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 cut lettuce cooling at a rate of 0F/min inside reach in cooler covered with a lid. CDI: Lettuce was moved to walk in cooler and lid removed. 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 .

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed food employee enter in kitchen door touching the door, put on gloves and handle a pizza without washing hands. CDI: Food employee washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed chlorine at 0ppm running the dish machine multiple times. CDI: dish machine was filled, sanitizer line primed, concentration is now 50ppm chlorine. 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed pre-cooked chicken and boneless chicken wings without thaw dates. CDI: PIC placed thaw dates on items. 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 .

3-501.15 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 shredded cheese cooling at a rate of 0.03F/min inside a container covered with a lid. CDI: Lid was removed. 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 not functional during inspection. VERIFICATION REQUIRED.

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 minor food debris in bottom of pizza cooler. Clean as needed.

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 cracked floor tile and low grout lines by dish machine.