UPPER PROSPECTOR @ UNCC

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer solution at 3-compartment sink in Halal Shack measured less than 200 ppm quat. Quat sanitizer must be 200-400 ppm. CDI - Solution drained and refilled with 200 ppm solution. 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 Portioned, cooked pork in drawer cooler at Qdoba measured 45-52F. PIC stated it was portioned this morning and placed in drawer cooler. If TCS foods are above 41F after portioning or preparing, use walk-in cooler to cool the food to 41F before placing in drawer coolers or sandwich coolers. CDI - PIC moved pork to walk-in cooler to cool. 0 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Diced chicken measured 120-128F in hot holding at Halal Shack. Also, black beans in hot holding at Qdoba measured 129-137F. TCS foods in hot holding shall measure 135F or above. REPEAT 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 Hummus was cooling in cooler on line and in deep container in upright cooler. Hummus measured 60-65F. Employee stated she just made it and put them in both coolers. CDI - PIC moved hummus to walk-in cooler to continue cooling. 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) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Stacks of pans, container and bowls were stacked up while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee Snickers was stored in drawer of sandwich cooler at Panda Express. Store employee personal items in a separate location. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 2 pans of chicken and 1 pan of beans were below 135F in hot holding unit at Halal Shack. TCS foods must be held at 135F or above in hot holding. CDI - Items reheated to above 165F. 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 Habanero salsa was cooling on line at 59F at Qdoba. Salata measured 47-50F on line at Halal Shack. Both items were prepared in the last hour and were put on line without cooling in walk-in cooler first. CDI - Employees educated on cooling methods and manager moved items to freezer to continue 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 .

4-501.11 Maintain equipment in good repair. Gasket falling off door of cooler in Halal Shack. Reattach gasket. 0 pts.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at hand washing sink at Halal Shack and no soap at hand washing sink at panini bar. CDI - PIC put soap at both hand sinks. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink at Halal Shack. CDI - PIC refilled dispenser.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer solution at Halal Shack measured less than 150 ppm quat. Quat sanitizer must be 150-400 ppm. CDI - Solution drained and new solution measured 200 ppm. 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

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Steak in hot holding cabinet measured 90F. Ensure staff use equipment designed for rapid reheating, such as the grill or the steamer to reheat TCS foods to above 165F. CDI - Steak reheated in steamer to above 165F. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Flatbread sandwiches in reach-in cooler at bar measured 48F. Sandwiches were transported from Catering kitchen at 8am. CDI - Flatbreads moved to walk-in cooler to cool to 41F. 0 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of pans at Qdoba were wet nested. Allow utensils to adequately air dry before stacking. 0 pts.