QUIKTRIP #1002

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pieces of equipment being stored inside hand washing sink located next to 3-comp-sink. CDI - PIC moved items to 3-comp-sink wash compartment and cleaned hand washing sink.

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 several metal pizza trays stored above pizza station visibly soiled that haven't been wash, rinse, sanitized since sometime yesterday. CDI - PIC move pizza trays to 3-comp-sink. 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 several pieces of equipment in sanitizing compartment sink still visibly soiled. CDI - PIC moved items back to wash compartment to be rewashed. \ 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several nats throughout BOH around drains, walls, and ceiling. PIC will call for routine pest control.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed three red cutting board discolored with deep groves and score marks stored clean. CDI - PIC voluntarily discarded cutting boards

REPEAT 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 food debris and litter throughout flooring in WIF. Increase frequency of cleaning.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed wet wiping cloth and single service paper towels stored inside hand washing sink near 3-comp-sink. CDI - PIC removed items from hand washing sink.

REPEAT 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed at pizza station green serving spoon handle submerged inside macaroni and cheese. CDI - PIC moved serving spoon to 3-comp-sink.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed red cutting board discolored with deep groves and score marks stored clean. CDI - PIC voluntarily discarded cutting board.

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed rinse compartment of 3-comp-sink containing detergent water with soiled equipment and wash compartment empty. CDI - PIC drained the rinse compartment and filled the wash compartment to accurately W/R/S equipment.

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 food debris and build up inside storage drawers were plastic blue lids are kept and single service items under pizza oven. Increase frequency of cleaning.

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 flooring in beverage storage room with liquid splash and pooling liquid from leaking soda boxes. CDI - PIC instructed employee to clean up area. 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 debris and litter throughout flooring in WIF/WIC. Increase frequency of cleaning

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed blue tray of equipment stored clean with food debris and build up. CDI - PIC moved equipment back to wash compartment. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed at pizza station scoops handles submerged for chorizo, scrambles eggs, sausage crumbles and mozzarella cheese inside containers. CDI - PIC instruct employee to move scoops to 3-comp-sink.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed rinse and sanitizing compartment of 3-comp-sink with food debris. CDI - PIC instructed employee to have both compartments cleaned and stated no food debris should be in either sink compartment.

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 water pooling in low boy cooler for sandwich flip top. PIC will place work order. 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 pizza station cold drawer gaskets with food debris and build up. Increase frequency of cleaning.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed incomplete procedures for vomiting and diarrheal clean-up. Procedures listed on bodily fluid kit did not meet all criteria. CDI: gave V/D poster with all info required.

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 . Observed sausage, egg, and cheese croissants and biscuits that were individually wrapped inside containers inside prep unit ranging from 45F - 48F. Sandwiches had been prepared between 1-2 days ago. CDI: sandwiches were voluntarily discarded. Sandwiches stored on the left side and flip top were in compliance.