FIRST WATCH #6062

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed 2 separate employees use bare hands to turn off the faucet after washing hands then prepare to work with food. -CDI- EHS coached on proper hand washing. Employees re-washed hands. (2 pts) For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QUAT sanitizer at 0ppm in the 3 comp sink. EHS noticed that the container was running low on solution. -CDI- QUAT sanitizer was replaced with new bottle of solution. QUAT was able to test at 200ppm. No dishes were actively being sanitized during observation, points not taken. (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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods such as chopped turkey, Sautéed onion, cooked mushrooms, sun-dried tomatoes, and smoked salmon above 41F while said to be cold holding. The flip top is directly across from a flat top grill and the heat is likely the cause of the food items being above 41F. The flip top door was observed propped open during the duration of the inspection. 3 DAY VERIFICATION REQUIRED*** REPEAT*** (3 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 .

3-501.15 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 sausage that was cooling in a plastic container that was covered in a low boy cooler. -CDI- Sausage was placed on a thin sheet tray in the WIC to be cooled correctly. (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 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 in a QUAT solution at 0ppm. -CDI- Solution was replace with new sanitizer at 300ppm. REPEAT*** (1 pt)

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 stacked containers that were stored as clean and dried. Separate to allow proper air drying. (0.5 pts)

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 an employee drink on a prep surface. -CDI- Drink was relocated to an appropriate location. No contamination was observed. (0 pts)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer in the dish machine at 0ppm while actively being used. -CDI- Technician showed up during inspection and was able to fix the dish machine. EHS observed chlorine concentrations of 100ppm. (1.5 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items in the flip top unit adjacent to the cookline above 41F while said to be cold holding. Several other items were 41F or below. -CDI- PIC voluntarily discarded some of the items and placed the other items in the WIF to be cooled back down to 41F or below. REEPAT*** (3 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 .

3-501.19(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 potatoes held on TPHC without any time stamps indicating the start/stop time. Employee stated that they had just place the potatoes out. -CDI- Time stamp was provided for the potatoes. (0 pts)

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on cut avocados that were said to be cleaned. Remove stickers prior to cleaning. (0.5 pts)

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 multiple stacks of containers wet stacked while being stored as cleaned and dried. Separate to allow proper air drying. REPEAT*** (1 pt)

5-205.15 Maintain a plumbing system in good repair. Observed hand sink clogged causing the basin to flood with water. Repair clogged hand sink. (0 pts)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a whisk being stored in a hand sink on the left side of the cook line. Also observed a large amount of ice that had been dumped into the the hand sink on the right side of the cook line. Hand sinks are to be used for hand washing only. -CDI- Whisk was removed. (1 pt)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in flip top units that were above 41F while said to be cold holding. -CDI- PIC placed the necessary items in the WIF to be quickly cooled back down to 41F. EHS observed the temperatures of the items to be between 34-36F. (1.5 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 .

3-501.19(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 breakfast potatoes being held on TPHC without correct time stamps. -CDI- PIC provided correct time stamps. (0 pts)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in a QUAT sanitizer solution at 0ppm. -CDI- PIC discarded old solution and replaced it with new QUAT solution at 200ppm. (0.5 pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed slightly wet stacked metal and plastic containers while being stored as cleaned and dried. Separate containers to allow proper air drying. Points not escalated. REPEAT*** (0.5 pts)

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 bottles of oils and sauces without labels. Also observed large containers of dried ingredients without labels. All food items that are no longer in their original containers must be labeled with the common name of the product. REPEAT*** (1 pt)

3-302.15 Wash fruits and vegetables prior to use. Observed fruits and vegetables said to be stored as washed still baring stickers. -CDI- PIC relocated the fruits and vegetables to have the stickers removed and rewashed. (0.5 pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of metal and plastic containers wet stacked while said to be stored as clean and dried. -CDI- PIC moved all of the containers to the dish pit to be W/R/S. REPEAT*** (0.5 pts)

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed a cookline employee using their phone at the cookline and then proceed to begin to prepare an order without changing their gloves and washing their hands. CDI - EHS and PIC intervened. PIC informed employee that they must change their gloves and rewash their hands between glove changes.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P - Observed a bag of broccoli cheddar soup being reheated in the tabletop steamtable at the food prep area adjacent the oven. Item was observed at 115F after 2+ hours of reheating. CDI - PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a container of caramelized onions in the cookline opentop refrigerator at a temperature of 49F. PIC was unable to state how long the items were out of temperature for. - Observed containers of whole milk, sweet cream, and half & half in the expo counter 2 door lowboy refrigerator at temperatures of 62-65F. Unit was observed not working at the time of the inspection and the ambient temperature at 65F. The outlet the unit was plugged into was discovered tripped and was reset. PIC was unaware that the unit was not functioning properly at the time and unaware of how long it had not been working for. Unit was observed coming down in temperature and at 37F an hour later. No other TCS items are held in this unit. - Observed a container of sliced gruyere cheese in the 3 door cookline opentop refrigerator at a temperature of 53F. PIC stated they had only refilled the cheeses in the opentop within the last 30 mins due to it being busy. CDI - PIC voluntarily discarded milk, sweet cream, half & half, and caramelized onions. Sliced gruyere moved to WIC to rapidly cook. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed the insert container of cut cooked sausage links in the cookline opentop refrigerator to not be provided with a date mark on it. PIC stated items were from the bulk supply of cut sausage links in the lowboy portion of the same unit which was observed with a date mark of 5/13 on it. CDI - PIC date marked working insert container with matching date mark to the bulk supply container. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed a large plastic container of a spice mixture stored on the dry storage racks that was not provided with a label as to its contents. CDI - PIC labeled container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of cleaned metal and plastic insert containers and bins to be wet nested both on the dishwashing area rack and the clean dish rack in the dry storage area.