QDOBA MEXICAN EATS #8012

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed employee touch face but not wash hands. Observed employee handle soiled equipment at 3 compartment sink to wash equipment then remove gloves and change gloves to handle clean pans in warmer and food prep. CDI, employees washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed ice dumped in HW sink. Observed towel stored in handwashing sink near 3 compartment sink.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed cutting board washed, rinses and not sanitized before being placed with clean equipment on rack. Observed equipment sanitized and rinsed after sanitizing. CDI, equipment placed per directive to be back in sanitizer solution and proper methods to wash, rinse and sanitized discussed with staff. 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 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed clean pans wet stacked with wet sticker residue in contact with food contact surface. CDI, equipment relocated for recleaning. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken and steak hot held at 107 and 122 degrees F. CDI, foods reheated to greater than 165 degrees F. See temperature observation chart. 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 .

4-903.11 (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 several containers wet stacked. 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. Repeat.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed 1 food employee not knowledgeable of reportable illnesses and some symptoms. Observed posted employee health poster. CDI, updated employee health policy emailed to PIC. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with bare hands. CDI, employee rehashed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed large containers stacked after cleaning but residues remaining on food contact area of containers. Observed sticker residues still remaining on containers and containers stacked contaminating food contact surface of equipment. Observed 2 cutting board stored as clean but had food residues. CDI, equipment relocated for cleaning. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 fly near office.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 2 food handlers with jewelry on wrists. Repeat.

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 several containers wet stacked. 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. Repeat.

4-501.11 Maintain equipment in good repair. Observed several rusty racks in walk in cooler.

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 food debris and soil accumulating on non food contact surfaces.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster doors left open.

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 food debris and soil accumulating on floors in hard to reach areas in corners of kitchen, cook line.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - observed no disposable towels provided in back handwashing sink near ware washing area. Repeat. CDI, towels supplied. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed ice dumped in front handwashing sink and equipment stored in back handwashing sink. CDI, equipment removed.

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 cheese recently prepared and pico. Cooling temperature 1 of cheese at 10:29 was at 46 degrees F. Pico temp 1 at same time was 45 degrees F. Cheese cooling in deep tightly covered containers while pico cooling in tightly covered containers. At 10:59 observed no change in temperature. CDI, cheese relocated to shallow uncovered containers and pico covers removed to facilitate heat transfer. Cooling poster provided to PIC. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed 1 container of house made salsa with date of preparation of 1/15. CDI, salsa voluntarily discarded . 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 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 cheese recently prepared and pico. Cooling temperature 1 of cheese at 10:29 was at 46 degrees F. Pico temp 1 at same time was 45 degrees F. Cheese cooling in deep tightly covered containers while pico cooling in tightly covered containers. At 10:59 observed no change in temperature. CDI, cheese relocated to shallow uncovered containers and pico covers removed to facilitate heat transfer. Cooling poster provided to PIC. 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. Observe 1 food employee with jewelry on wrist.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed some pans wet stacked at 3 compartment sink. Repeat.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed one rear kitchen hand sink towel dispenser unable to dispense towels. Cdi-have batteries replaced

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few utensils stored as clean with minimal debris. Cdi- removed to rewash 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed multiple tcs foods hot held below 135f at tops of food with bottoms mostly above 135f( see temp chart) CDI restirred 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)(2) Maintain TCS foods in cold holding at 41F or less. -P observed multiple tcs foods cold held above 41f ( see temp chart). Placed on temporary tphc ( discard in hours) 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 .

3-304.14(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 slight floating debris in red sanitizer bucket.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some stacks of utensils failed to dry properly