HANGRY JOE'S #306

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.15 Only wash hands in handwashing sink. -PF Employee observed washing hands in 3-compartment sink. Employees must use hand washing sinks for hand washing. CDI - Employee educated and she washed hands properly in hand washing sink.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 2 buckets of food observed on floor in walk-in cooler. Food must be stored at least 6 inches off the floor. 0 pts.

2-402.11 Effectiveness - Hair Restraints (C) Employee preparing food with no hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

4-603.16 Rinsing Procedures (C) Employee was washing dishes at 3-compartment sink in sanitizer solution and then put them up to air dry. Employees must wash dishes with soap and water, then rinse with clean water, and then put in sanitizer solution for at least 1 minute. CDI - Employee educated on manual ware washing.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. PIC must have active ANSI food protection manager certification and be present during all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at front hand washing sink. CDI - PIC placed paper towels at hand washing sink.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Buildup on soda nozzles. Clean soda nozzles more frequently. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Rice and Mac and cheese in sandwich cooler measured 49F and 52F. Items were double panned in unit. Also, portioned ranch cups in reach-in cooler measured 46-48F. PIC states that this cooler sometimes trips the beaker and it was tripped when she arrived at establishment this morning. CDI - Rice and Mac and cheese were moved to walk-in cooler to cool down. Ranch was discarded by PIC. 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 wings in sandwich cooler were not labeled with prep date. PIC stated they were cooked yesterday. CDI - PIC placed prep date label on pan. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Quat test strips are water damaged. VR - Verification required within 10 days that establishment acquires new test strips.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Soda nozzles had buildup on them. Clean soda nozzles more frequently. CDI - Nozzles cleaned during inspection. 0 pts.

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. Paper towel dispenser needed at front hand washing sink. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee jacket observed on box of sugar. Store personal items in a separate area. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation that has active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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. 2 employee drinks observed on prep tables at beginning of inspection. Employees must store personal beverages separately from food or food prep surfaces, such as a low shelf. REPEAT

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 Employee went from washing dishes to donning gloves and handling chicken without washing hands first. Manager arrived during inspection and began moving containers of food without washing hands first. Employee went from breading raw chicken without gloved hands and then discarded gloves, but didn’t wash hands before pulling the cooked chicken from the fryer. Employees must wash hands before food prep or before donning gloves. Employees must wash hands between working with raw animal foods and ready-to-eat foods. CDI - Employees educated on when to wash hands and they did so upon request. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Pans were air drying in hand washing sink. Do not use hand washing sinks for any purpose but employee hand washing. CDI - PIC removed pans from hand sink. REPEAT // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at 2 hand washing sinks. Hand washing sinks must be equipped with paper towels. CDI - Paper towels placed at both hand washing sinks. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Container of raw chicken stored on shelf above RTE sauces in walk-in cooler. Raw animal foods must not be stored above ready-to-eat foods. CDI - PIC moved raw chicken to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pan of rice, pan of cole slaw, and pan of Mac and cheese in sandwich cooler top were 45-48F. TCS foods in cold holding shall measure 41F or less. Items were doubled panned. CDI - PIC moved items to walk-in cooler to cool down. 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 .

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) Pan of Cole slaw in walk-in cooler was prepared on 11-13 and had still not been discarded. Rice, Cole slaw, and Mac and cheese in sandwich cooler top were missing prep date labels. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - Cole slaw discarded. PIC placed prep date stickers on items in sandwich 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 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 2 pans of raw chicken measured 58-60F. PIC stated they finished prepping the chicken and placed it here 10 minutes ago. Use walk-in cooler to cool TCS foods after preparation. Do not use sandwich coolers to cool TCS foods after preparation. CDI - PIC moved raw chicken 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 .

3-307.11 Protect food from contamination sources not specifically noted by the code. Employee was prepping raw chicken in 3-compartment sink. Use prep sink instead of ware washing sink to prepare food. 0 pts.

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. Clean bottom of raw chicken cooler. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Leak present at pipe from prep sink. Repair leak. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee purse observed on prep table. Store personal items in a separate location. REPEAT

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 drinks on shelf above prep table and on shelf above seasonings, Do not store employee drinks where they can potentially contaminate food. 0 pts.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employee went from breading raw chicken to tossing cooked chicken without washing hands in between. Employees must wash hands when going from preparing raw animal foods to ready to eat foods. CDI - Employee educated and he washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Steel wool observed in handwashing sink. Do not use handwashing sinks for any purpose but hand washing. CDI - PIC removed steel wool. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Front handwashing sinks for any does not have paper towel dispenser. Back hand washing sinks for any had dispenser but no paper towels. Hand sinks must be equipped with paper towels. CDI - PIC refilled dispenser and placed roll of paper towels by front handwashing sinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Robot coupe blade had visible cabbage pieces on it but it was stored as clean. Food-contact equipment and utensils must be washed, rinsed and sanitized after use. CDI - PIC put blade by 3-compartment sink to be re-washed. 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: 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P 1 chicken wing in batch measured 135F after cooking. Raw chicken must be cooked to at least 165F. CDI - Cook placed wing back in fryer and cooked it to 175F.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No quat test strips at establishment. VR - Verification required within 10 days that establishment has quat test strips.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee purse on top of peanut butter container. Keys directly beside to-go salad boxes. Store personal items in a separate location. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in the facility during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no written procedure for a vomit and diarrheal clean up plan. CDI. PIC was given one. Repeat For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. OBSERVED EMPLOYEES without a hair cover. Also observed employees wearing jewelry while working with food. Repeat

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area. Repeat

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 cleaning needed in the micro wave.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no written procedure for a vomit and diarrheal clean up plan. CDI. PIC was given one. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tomatoes, slaw, chicken in prep unit at temperatures above 41F. CDI. PIC indicated that the food was just taken out of the cooler. Also the chicken was over stocked, quantity was reduced as the one under was cold at 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. OBSERVED EMPLOYEES without a hair cover. Also observed employees wearing jewelry while working with food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test kits in the facility during inspection. 4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed build up in wash solution. Needs to change the solution when it gets cloudy and built up.