CROWN DINER/DUNKIN - CONCOURSE A

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed one container of strawberries with fuzzy white build up. -CDI- PIC voluntarily discarded the strawberries. Due to severity, points not taken. (0 pts)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout the facility. Service facility for pests. (1 pt)

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed ice build up on cardboard boxes in the WIF in the downstairs storage area. -CDI- PIC relocated the boxes to avoid the accumulation of ice. No contamination was observed. (0 pts)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees without head coverings in Dunkin. Wear head coverings while working with food. (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed condenser int WIF causing the accumulation of ice in the WIF. Repair condenser to help prevent the accumulation of ice build up. (0 pts)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed large amount of food residue in the hand sink in Dunkin Donuts. Hand sinks are to be used for handwashing only. Verification not required. (1 pt)

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high temp dish machine only get up to 157F after several cycles. A temperature log used by the facility also confirmed that the dish machine was not reaching the required temperature with a recorded temperature of 140F. 3 day VERIFICATION REQUIRED*** REPEAT*** (3 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 the accumulation of residue on the handles of the cold holding units. Also observed the accumulation of debris on top of the dish machine. Increase cleaning frequency. (0 pts)

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee use bare hands to turn off the faucet then don new gloves to start working with food. -CDI- EHS intervened and provided education on proper handwashing. Employee rewashed hands correctly. (2 pts) For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high temp dish machine unable to reach a minimum of 160F while actively being used. EHS ran 6 cycles and the highest recorded temperature was 149F. (1.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: 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 hash browns, cream cheese, and pre packed sandwiches above 41F in the cooler drawers at Dunkin. Employee stated that those items had been in there from the day prior. -CDI- PIC voluntarily discarded the necessary items. (0 pts) 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 .

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on the 2 door RICs in Crown Diner. Also observed the temperature gauge not working on the high temp dish machine. Repair gaskets and dish machine. Points no escalated due to different circumstances from last inspection. (0.5 pts) REPEAT***

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed nozzle attached to hose while under continuous pressure. -CDI- water was turned off and water pressure was released. REPEAT*** (1 pt)

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 sliced tomatoes, coleslaw, and sliced ham without date marks. PIC stated that those items had come from a larger batch in the RIC. EHS observed larger batches correctly date marked. -CDI- Employee correctly date marked the necessary items. (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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 spray bottles unlabeled. PIC stated that the spray bottles contained sanitizer. -CDI- PIC correctly labeled the spray bottles of sanitizer. (1 pt)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout the kitchen area. Keep facility free of insects and pests. (1 pt)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working without hair restraints during inspection. REPEAT*** (1 pt)

4-501.11 Maintain equipment in good repair. Observed an accumulation of ice in the WIC due to a leaking compressor. Repair the compressor to avoid ice build up. Points decreased for core item due to improvement from last inspection. (0.5 pts)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed nozzle attached to hose while under continuous pressure. -CDI- water was turned off and water pressure was released.

10-Day Verification Required 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed rusting and visibly soiled cables for the permanently locked knives.

REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees without hair restraints and several employees preparing food while wearing watches or bracelets.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed utensils stored inside of bins with food debris inside.

REPEAT 4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a leaking compressor pipe in the walk-in freezer. Observed a rubber baking sheet in Dunkin that is falling apart and chipping. Observed deeply stained cutting boards with deep cuts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed an employee rinsing a wiping cloth inside of a hand sink. Observed dumped ice inside of the main kitchen hand sink. CDI - Employees were educated and will not use a hand sink for any other purpose than hand washing.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 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. Observed raw sausage stored above raw eggs and Mac and Cheese in the reach-in cooler. CDI - Items were moved to the correct order.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all items in the reach-in cooler at 43-44 degrees due to the door being left open during cleaning. CDI - Door was closed and items began to cool to 41 degrees. Products shall be removed and placed in alternative equipment during cleaning. Improvement from previous inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees without hair restraints while wearing watches and rings.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed coffee stirs stored in 64 degree water at the Dunkin station.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11 Maintain equipment in good repair. Observed two prep cooler cutting boards with deep stains and cuts. Observed a large block of ice forming underneath the walk-in freezer compressor.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed Mac and Cheese cooling in the upright cooler. Food item was observed at an insufficient cooling rate. CDI by voluntary discard. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked diced chicken in the upright cooler > 41F. CDI- chicken cooled in freezer to below 41F. Limit time foods are stored off of temperature control. 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 is not been labeled, or if the label is incorrect. -P observed sliced deli ham in prep cooler with date mark 9/29. CDI- ham discarded as date exceeds 7 day hold time. 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 .

3-501.15 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 Mac and Cheese cooling in upright cooler in deep container with tight fit lid. CDI by voluntary discard due to insufficient cooling rate. Cool TCS foods in the walk-in cooler. 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 .

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 sugar and grits without label. CDI by labeling.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop in dunkin area stored in standing water inside the ice scoop holder.