QDOBA MEXICAN EATS #8007

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed no employee health forms in facility. Each employee needs to review the procedures and plans and to sign and date the forms, which shall be accessible at all times. Only found form for one employee. Will need to return within 10 days to find that forms are available and signed and dated, for all employees. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed white rice at 119F - 124F. Must cook and hold hot foods to at least 135F. Took white rice and re-heated to greater than 165F, and returned item to hot holding on prep line. 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 bags of cooked chicken in walk-in cooler that were divided into bags yesterday with no dates marked on them. These must be marked with the date if they are going to be held for more than 24 hours. CDI by marking dates on bags. 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 shredded cheese in several bins to be tightly covered and at 43F. These need to be loosely covered so that air can cool food more quickly. CDI by loosening food wrap so that air can cool food. 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 .

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed 2 of the 3 thin probe thermometers to not be working properly. Either have these repaired or discard them so that staff do not try to use them to check food temperatures. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI 4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed that no thermometer could be found in Coke refrigerator that was holding milk products. Obtain a properly calibrated thermometer and place it in this refrigerator. Need to return to see that this thermometer has been obtained and placed into this refrigerator.

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 spice in container with no product name on container.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees wearing watch, bracelet, and ring with stones. No watches or bracelets are allowed to be worn by food service employees, and only smooth rings with no stones are allowed to be worn.

4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. Observed some pans stacked wet - these must not be stacked until they are completely air-dried.

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. Boxes of single service utensils stored on floor. These must be stored so that they are at least 6 inches above the floor surface. 4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single service cups stored outside of a dispenser and outside of the original plastic wrap that they are shipped in. Either store these in the original plastic bag, or have a properly calibrated thermometer dispenser that will protect the cups from handling the mouth-contact surface and will also protect the cups from sneezes, coughs, dust, etc.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards that were very scarred and not easily cleanable. These either need to be re-surfaced so that they are smooth and cleanable, or replaced with cutting boards that are in good repair. (d) Food and beverage equipment and supplies shall be located in enclosed areas and protected from environmental contamination when not in operation. Observed long cutting board for front prep area was standing on one end on the floor, and was then picked up from floor and placed onto counter to use. No food contact surfaces are allowed to be placed onto floor.

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 black counters up front with exposed particle board surfaces due to damaged laminate. These areas need to be repaired and shelves need to be of non-absorbant materials such as marine hardwood, stainless steel, etc.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed pans throughout facility stacked before air drying. Allow pans on utensils to completely dry prior to storing. - 0.5 -

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor under dish area handwashing sink and drying shelving with a hole from water line repair. Areas were covered with unsealed wood panels. Per PIC, floors are to be repaired at night after closing in the next couple days.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified. Permit is within 180 days of issuance. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloths stored in soiled water inside sani-buckets.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf racks 4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk-in cooler. Replace.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed wash solution in 3 comp sink 90F. CDI sink filled with minimum 110F for ware washing.

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 excess food debris build-up on and around cooking equipment.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed several ceiling tiles are not washable type tiles. Replace with vinyl coated tiles. 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 residue on walls in warewashing area and prep area. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed standing water on floor in warewashing area. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed holes in walls. Repair.