CHOPT HUNTERSVILLE

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 four (4) large containers of cooling salad lettuce in WIC cooling at a rate below required rate. CDI - PIC and EHS discussed cooling rate and options for improving cooling rate (I.E. rotating salad bins on speedrack to covered storage to allow for open cooling of bins, etc.) EHS provided ambient cooling chart to PIC. REPEAT. 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed cleaned metal food containers stacked together while still wet on the back prep table. Ensure cleaned equipment is properly air dried before stacked together.

5-501.111 Keep storage areas and bins for waste in good repair. Observed one (1) dumpster at facility dumpster pad with missing and damaged lids. Contact waste management company and/or landlord to repair or replace damaged dumpster components.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 3 -15 stack of small metal pans stored as clean on dish rack above 3-comp with sticker residue accumulation intact and peeling onto food contact surfaces. Observed 3 spoons stored as clean with food residue accumulation. CDI- PIC removed items to dish machine. *REPEAT* 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed top portion of boiled eggs, shrimp, and falafel on front prep line temping above 41F. CDI- PIC removed items to standing RIF to rapidly cool. *REPEAT* Points deescalated due to significant improvement of cold holding on frontline. 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. Observed large deep densely packed containers of lettuce stacked in WIC, pans of harissa chicken, roasted chicken ,and chicken tinga in 2D prep unit cooling below a rate of .12F/min. CDI- EHS discussed effective cooling methods with PIC, PIC had tightly wrapped coverings removed, TCS in 2D prep unit removed to standing RIF, lids removed and containers unstacked for prepped salads in WIC. *REPEAT* 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. Observed metal pans used for salad prep wet nesting on front prep line.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 3 10-stack of metal pans stored as clean on prep table across from unclean dish rack with heavy sticker residue, and residue accumulation. Four spoons stored as clean with food debris. CDI- PIC removed all items to be w/r/s. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shrimp, salmon, boiled eggs, and grilled chicken in front prep top units temping above 41F. Observed mamas peppers in cold drawer below prep unit temping above 41F. CDI- PIC removed items to rapidly cool, replaced items with TCS foods temping below 41F. Observed diced steak temping above 41F in back prep top unit. CDI- PIC voluntarily discarded. *REPEAT* ambient temperature of units were at or below 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 .

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 grilled chicken prepped in the morning put in open prep top units to cool. CDI- PIC removed items to cool in WIC. Observed grilled chicken, diced tomatoes, diced steak, and salad mixes cooling with tightly fitting lids in deep densely packed containers. Steak and grilled chicken cooling at a rate below .12F/min before correction. CDI- EHS discussed effective cooling methods, PIC removed lids and moved TCS items to more shallow less densely packed containers. 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. Observed wiping cloths being held in sani bucket solutions below 50ppm quat. PIC removed buckets to be refreshed to above 200ppm. EHS confirmed. *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 top of dish machine with heavy food residue and residue accumulation. Observed metal pans being held in CH units with sticker residues still intact. Increase cleaning frequency.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not provide certificate. Permit is within 210 days of issuance. 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 PIC did not provide written procedure for V&D events. CDI-provided handout form. Posted in kitchen. 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 Observed chicken and beef in open top prep cooler (in kitchen) > 41F. CDI by placing food items on TPHC with a discard time not to exceed 6 hours. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. PIC did not provide written procedures for TPHC. Verification required within 10 days. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 lettuce without correct time marks in front service area cooler. CDI- PIC marks items with correct TPHC times.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in solution 0ppm QAC sanitizer.

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

5-205.15 Maintain a plumbing system in good repair. Observed water leaking at hand sink next to dish machine.