QDOBA MEXICAN EATS #8015

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cloth being stored in basin of hand sink near 3 comp sink. CDI: Cloth was removed from sink

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans, plastic containers and knives soiled with food debris while being stored as clean. CDI: Items were placed to be rewashed. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shredded cheese and sour cream above 41F inside prep top. Sour cream containers were sticking up out of unit. CDI: Items were moved to walk in cooler to cool. All other cold holding was correct. 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed chicken thawing in water above 70F. CDI: Chicken was moved to walk in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in facility

REPEAT 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 build up of food debris in bottom of prep unit.

REPEAT VIOLATION: 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC during today’s inspection is not a CFPM. Facility allowed a time period of up to 180 days from permit date (8/6/25-2/2/26) to comply with the above referenced CFPM requirements. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety.

2-301.15 Only wash hands in handwashing sink. - PF. Observed food handler wash hands at the 3-compartment sink and transition into donning clean gloves for food prep. CDI - Employee coached and washed hands at hand sink. -2-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed soap pump and dispenser stored inside the back hand sink at the beginning of inspection. PIC and food handler revealed that the dispenser and soap pump fell off the wall and was placed inside the sink basin. CDI - Items removed the PIC. -0-

REPEAT: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed compliance with exception to recently prepared ground beef hot holding at 130 F in the hot box. CDI - Ground beef was reheated to > 165 F. 0 demerits due to improvement from previous inspection. -0- 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.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed unidentifiable liquid substance inside chemical spray bottle. CDI - PIC discarded solution. -0-

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 high volume of diced tomatoes cooling inefficiently in the walk-in cooler after 30 minutes due to being tightly covered in plastic wrap and inside multiple deep containers. Refer to temperature observation chart. CDI - PIC spread out diced tomatoes on flat sheet pans and small quantities to allow proper air flow. EHS observed temperatures begin to decrease towards < 41 F after additional 30 minutes. -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.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several plastic and metal food containers wet nested on shelving racks. -0-

REPEAT: 4-501.11 Maintain equipment in good repair. Observed a metal container placed below a water pump (used for beverage dispensing system) catching water leaks. PIC states that they are waiting for repairs. 0 demerits due to different violation observed and improvement from previous inspection. -0-

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 accumulating underneath two sandwich presses. Clean and maintain. -0-

REPEAT: 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 detached floor panel in the walk-in cooler. Also observed exposed wiring and improper finished opening to fire alarm in the ceiling adjacent to the walk-in cooler. Repair areas. -0.5-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC during today’s inspection is not a CFPM. A CFPM arrived towards end of inspection. PIC #2 stated that PIC #1 is registered for course & exam to obtain CFPM status. Facility allowed a time period of up to 180 days from permit date (8/6/25-2/2/26) to comply with the above referenced CFPM requirements. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. - P. Observed food handler transferring ready to eat chips into plastic container with their bare hands. CDI - Food handler educated and chips voluntarily discarded. -2- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M.

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior surfaces of ice machine (compartment above where ice is made) with heavy black biofilm build-up. Discussion with the PIC revealed that the ice machine is cleaned once a month. PIC was also unaware of the compartment above the ice chute. CDI - PIC instructed to breakdown equipment to be cleansed and sanitized. Increase cleaning frequency and keep clean. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed recently prepared TCS applicable foods hot holding < 135 F. See temperature observation chart. One container of pork being transferred from hotbox to steam table observed temping between 99-110 F. CDI - Discussion with food handler to ensure temperatures are verified at their requirement and to utilize temperature logs for compliance. All foods < 135 F today were reheated > 165 F. Food safety checklist provided to facility. -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.

4-501.11 Maintain equipment in good repair. Observed inoperable sandwich prep unit. Currently storing non-TCS tortillas. PIC stated that the unit is intended to hold lettuce. EHS advised PIC not to utilize the unit for cold holding until it is repaired. Repair or replace with unit that is capable of maintaining TCS foods < 41 F. -0-

5-205.15 Maintain a plumbing system in good repair. Observed urinal removed from men’s washroom exposing dry wall and plumbing lines. Also observed heavy water leak from produce prep sink fixture. Repair. -0-

5-501.17 Provide a covered waste bin in female restrooms. Observed uncovered waste bin in female restroom. Provide. -0-

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 missing wall tiles and holes exposing dry wall and plumbing line in the men’s washroom. Repair. -0-