COOK OUT #341

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed drive-through hand sink with out paper towels in dispenser. CDI - PIC added paper towels to hand sink.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed 2 prep units on TPHC on 10:30am time stamps going past 4 hour TPHC. PIC stated they forgot to print the new labels when containers were switched. CDI - PIC added new labels and discarded items that were held past 4 hours.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several dishes stored as clean wet nesting on drying racks. CDI - PIC rearrange to prevent wet nesting.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks and personal items stored above food and single use items in WIC and dry storage. CDI - PIC rearranged to prevent contamination.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed 1 prep unit held on time without accurate time stamps. food employee stated that they were in the middle of doing it and there was a rush. EHS observed all other prep units accurately labeled. CDI - PIC added correct time stamps.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet nesting within dishes stored ass clean. CDI - PIC rearranged to promote self draining.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal belongings on prep table, shelving, and in WIC above food for the public. CDI - PIC moved to prevent contamination.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink in dish pit with food debris and residue. Ensure handsinks are only being used for handwashing. CDI- PIC had food employee begin cleaning process.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed glass cleaner stored on shelving above food prep area. CDI- EHS discussed toxic material storage, PIC removed item to designated area.

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 received and prepped during morning hours cooling below the rate of .12F/min in walk-in cooler. CDI- EHS discussed effective cooling methods with PIC, PIC had items removed to shallow pans with lids removed. Ensure that TCS foods are temp checked upon receipt and cooled down immediately after prep to limit time spent in temperature danger zone. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing./4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes stacked on top of each other unable to self-drain. *REPEAT*

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw bacon over shredded cheese and soft serve mix in WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed jalapenos stored over RTE Cole slaw mix. -CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P- Observed in-use utensils and cutting board for tomatoes that per PIC, had been in use for more than 4 hours. -CDI- EHS educated PIC on W/R/S in-use utensils and other items at least every 4 hours and PIC moved items to dishpit to be W/R/S and replaced with clean items. 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 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed labels missing on a couple of squeeze bottles. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses./3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloth stored in 0ppm chlorine sanitizer in murky container. -CDI- PIC replenished to clean water and concentration of 100ppm. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing./4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes stacked on top of each other in a non self-draining position. -CDI- PIC unstacked items to allow them to properly dry. -0-

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 grill debris on table beneath and beside it. Increased and more thorough cleaning frequency recommended. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed slight dust starting to buildup on vents, ceilings, and light shields and other buildup on wall near handsink/prep table, especially on lower parts of wall in hard to reach places. Increased and more thorough cleaning frequency recommended. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no PIC on duty during inspection. PIC did come at end of inspection For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee use phone and then continue to prep food 301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wipe nose with arm then continue to prep food. CDI.. Employee washed hands

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed crate blocking hand wash sink..CDI Food was removed 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food in Hand wash sink..CDI..Crate was removed..REPEAT

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 working squeezes bottles and shakers without labels.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed no designated area for dented cans. CDI.. Can was removed and placed in area for dented cans.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee in need of beard guard.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed employee toilet in need of cleaning.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash container stored in front of hand sink blocking access to sink. CDI - relocated trash container.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed cheese on TPHC without printed tag marker. CDI- cheese tag printed for cheese (PIC < 1hr).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers on the drying rack.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. No designated storage for employee personal items. Observed employee clothing stored with single service items.