CHUCK E CHEESE #S064

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed mixed salad, cottage cheese, and shredded cheese above 41F on salad bar. EHS observed facility has reduced the amount of salad mix and toppings being held on the bar to try and ensure TCS foods stay under 41F. Facility utilizes ice bath to keep TCS items on salad bar cold. EHS advised using time but facility would like to continue to try and manage cold holding. CDI - PIC voluntarily discarded cottage cheese, shredded cheese, and mixed salad. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 mixed green salad cooling at inadequate rate in WIC. EHS observed salad mix cooling large plastic tub with lid. EHS discussed this during the last inspection and observed no improvement. CDI - PIC removed lid and stirred salad mix to quickly cool within parameters. REPEAT. (1) 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf EHS observed bacon thawing on prep counter at room temperature. CDI - PIC placed bacon under refrigeration to continue the thawing process. (0)

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. EHS observed one ceiling tile above ice machine with holes present on tile creating an uneven surface and making it difficult to properly wash if needed. EHS advised to replace tile with smooth tile that would be easily cleanable and non-absorbent. (0)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed two shaker bottles (one open) with employee drinks being stored under prep surface next to single service items. These employee items were not in a designated area and EHS advised PIC to designate a space for employees (0)

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. EHS observed pink and black residue accumulating around ice chute on the interior portion of ice machine. Increase cleaning frequency to avoid accumulation. REPEAT. (3)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed tossed salad mix at salad bar above 41F. PIC stated lettuce has been on the line since 11am. EHS observed all other items on salad bar under 41F with adequate ice available around TCS foods to maintain temperature. EHS will not escalate points due to improvement. Previous inspection EHS stated four items on salad bar was above 41F and observed inadequate ice levels to maintain cold holding. EHS observed an improvement in from last inspection. If cold holding is observed out of compliance next inspection points will be escalated. CDI - PIC voluntarily discarded lettuce mix. (0) REPEAT. 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 .

3-501.15 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 salad mix in WIC actively cooling from being prepared at 1pm. EHS observed lettuce at 45F and thirty minutes later no change in temperature observed. EHS notified PIC who took action immediately. CDI - PIC removed lid and added an ice bath to container for extra cooling. EHS confirmed temperature decreasing after 20 min. (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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS wet in use wiping cloths being stored on bottom of prep table surface and not properly stored in sanitizer. EHS advised to keep wet wiping cloths in sanitizer when not in use. CDI - PIC removed wiping cloths from use. (0)

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can in dry storage. When asked about policy PIC stated that they use dented cans as long as food inside appeared to be fine. EHS advised that facility should not use dented cans and they should be discarded or segregated for credits. CDI- PIC voluntarily discarded the can. Facility should create a policy for how to handle dented cans.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build-up inside the ice machine. More frequent cleaning is recommended. Points not escalated due to improvement with food contact surface cleanliness. **REPEAT**

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cottage cheese, cut lettuce, shredded cheese and potato salad on the salad bar holding above 41F. See temperature chart. CDI- PIC voluntarily discarded the items. EHS spoke with PIC about making sure the ice is surrounding the entire product and possibly utilizing smaller portions. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed an open bag of cabbage in the WIC with no date mark. CDI- PIC date marked the item as it was opened the day prior. **REPEAT** 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed that facility does not have test strips for the quat sanitizer in the 3-compartment sink or for the low temp dish machine. PIC stated they will order test strips. 10 day VR required.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine needs to be cleaned. Clean ice machine more frequently. // 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Some pans and containers that were stored as clean still had date stickers on them. Ensure staff wash off date labels when they wash the pans and containers. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 1 bag of cabbage was missing date label. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed Monday’s date on bag. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf Quat test strips were water damaged and not usable. VR - Verification required within 10 days that establishment acquires usable test strips.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food stored above food for restaurant in walk-in cooler. Do not store employee food above food for customers. Store on bottom shelf. 0 pts.