HARRIETS HAMBURGERS CONCORD MILLS

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed white American and cheese curds missing cooling window. Prepared at 12:00pm and 10:30am. CDI - PIC voluntarily discarded items. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic and oil sauce bottle, to go containers, tomatoes and yellow cheese cold holding above 41. CDI - PIC voluntarily discarded and replaced. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed garlic and oil sauces with expiration date 5/7. Observed garlic and oil sauce bottle and ranch without date marking. CDI - PIC voluntarily discarded. 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 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 Observed sliced white cheese and cheese curds stored in low boy, overfill line, with tight saran wrap wrapped. Observed pickles made today cooling in FT not moving temp.CDI - PIC voluntarily discarded white cheese and cheese curds and moved pickles to walk-in cooler for rapid 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thermometer without batteries, unable to turn on. DHS will return within 10 days to verify thin pro thermometer has batteries and is accurately working.

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 sauce and seasoning containers, and shaker bottles unlabeled CDI - PIC labeled

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet, wiping cloth stored on prep table. CDI - I moved to sanitizer bucket.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee book bags, drinks, and personal items on prep tops and storage racks above food. CDI - PIC moved to prevent contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Slicer was observed with debris on blade. The slicer was W/R/S during the inspection. 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 . 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P EHS asked to describe how the slicer was W/R/S. A multi-use wipe not approved for FCS was being used to sanitize the slicer. PIC was educated on correct sanitizer to use when W/R/S. Slicer was W/R/S during the inspection. 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Two containers of hot brined pickles in walk-in cooler were observed at 43oF. The items were marked with a preparation date of 12/11. The pickles were discarded during the inspection. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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. No written TPHC could be provided . A procedure was created during inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 Two containers of hot brined pickles in deep covered containers in walk-in cooler were observed at 43oF. The items were marked with a preparation date of 12/11. The pickles were discarded during the inspection. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.Employee observed wearing a bracelet while preparing food.

4-903.11 (A) (3)Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single service and clean linens on floor in storage shed.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Backflow prevention device at mop sink is not related for continuous pressure. Observed hose with spray nozzle connected and with continuous pressure. Faucet was turned off and spray nozzle removed from hose during inspection. Spoke with PIC about other Backflow and backsiphonage options for the faucet.

5-501.17 Provide a covered waste bin in female restrooms. No covered waste bin in women’s restrooms.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed debris in basin of handwashing sink. CDI..Sink was cleaned during time of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef patties above 41.. CDI PIC placed patties in freezer during inspection. 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(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 sauces being held on TPHC without start or end time. Facility does have their own TPHC.CDI.. PIC did write start and end time.

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 several squeeze bottles without label to identify contents.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensils stored in bin that contained debris. REPEAT

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee going from dirty to clean dishes without gloves change or hand wash. CDI.. Employee washed hands

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout facility

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed bins were cleaned utensils stored with debris

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no Max/Min thermometer. EHS will return in 10 days to check for thermometer

5-205.15 Maintain a plumbing system in good repair. Observed hand sink In kitchen leaking.

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 in several areas stored with clean utensils and stored directly about hand wash sink.