QDOBA MEXICAN EATS #8010

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - 2 employees engaged in food prep without the use of a proper hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - 2 Sanitizer buckets below proper concentration. Sanitizer buckets were labeled for use by 12:52PM (tested at 12:40PM). *CDI - PIC had employee empty and refill sanitizer buckets.

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 - Metal scoop in sugar container with the handle in contact with the food product. *CDI - PIC removed scoop.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Multiple Wet Stacked large plastic and metal containers stored clean on clean dish rack.

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 - Hood System and WIC Gasket with build up in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - Paper Towel dispenser in men’s restroom not dispensing paper towels. *CDI - PIC provided paper towels.

*REPEAT* 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 - Pico De Gallo cooling in Service Line Lowboy with little change in temperature after 40 minutes. *CDI - PIC moved items to WIC to improve items cooling rate. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. *Observed - Squeeze bottles without labels or way to easily identify substances within.

4-903.11(A)(C) Store single-use and single-service articles 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 - Box of single service To-Go container lids stored directly on the floor near back door.

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 - 4 containers of Guacamole prepped at 9AM above 41F, see temp chart for details. *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 .

*REPEAT* 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 - 4 containers of Guacamole prepped at 9AM above 41F, see temp chart for details. *CDI - PIC voluntarily discarded items. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - No test strips available during time of inspection. A verification visit will be conducted within 10days to ensure establishment has test strips available to properly test sanitizer concentration of 3 compartment sink.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed shredded pork and rice slightly under 135F on hot line. CDI - Items rapidly reheated and placed back into hot holding. All other hot holding was good. - 1.5 - 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 pork cooling in a tightly sealed bag, and lettuce cooling in tightly covered containers. CDI - All items were uncovered to allow for air flow. All items were cooling properly by end of inspection. - 0.5 - 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 .

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 wall behind lowboy coolers in need of cleaning. - 0 -

6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Have hood system above steamer serviced. 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 one employee drink stored above food items in walk in cooler. Maintain items on bottom shelf. - 0 -