SANDWICH MAX

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed black buildup on interior food contact surface of ice chute of the soda machine. CDI: Ice chute was cleaned/sanitized to prevent contamination. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one food employee actively building orders at the make line with a watch on. Ensure all accessories are removed during active food prep.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one sanitizer bucket full of chlorine being used at the make line, reading below 10ppm of chlorine. PIC stated it was time for them to change out the sanitizer bucket. CDI: PIC dumped out sanitizer bucket. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting points for this today since all other sanitizer spray bottles and sanitizer at 3-compartment sink were measuring at proper concentrations.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one food employee properly wash their hands at the handsink, then turn the faucets off without using a protective barrier. CDI: PIC educated food employee and had the employee re-wash his hands following proper handwashing procedures.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled sanitizer bucket full of chlorine sanitizer stored at the make line. CDI: PIC labeled the bucket as "sanitizer."

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one sanitizer bucket full of chlorine sanitizer reading below 50ppm, stored at the make line. CDI: PIC dumped out the sanitizer bucket and refreshed with properly concentrated chlorine sanitizer, reading above 100ppm.

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 container of water holding in-use utensils in the HH warmer temping below 135F (see temp chart). PIC stated utensils have been stored in the water less than 2 hours prior. CDI: PIC turned up the dial on the HH warmer and observed water temp was above 135F.

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 1 container of mushrooms from can were prepared on 3-20 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded mushrooms. 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 3 containers of mushrooms measured 49-50F in reach-in cooler. PIC stated they were portioned from can around 9:45AM. Leave lids off containers of cooling TCS foods/use coolers that aren’t opened frequently/use freezer so TCS foods cool to 41F within the proper time (4 hours for TCS foods taken from can). CDI - PIC took lids off containers and placed them in freezer to continue cooling. Mushrooms measured 41-42F at 1:30PM. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth bucket measured 0 ppm chlorine. Wiping cloth buckets must be at appropriate sanitizer concentration. CDI - PIC emptied bucket and refilled it with 50 ppm chlorine solution. 0 pts.