MOOYAH BURGERS

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw burger patties being stored on shelving above onions inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed blanched fries without a time label. CDI: PIC placed time label on item. If violation occurs on future inspections a risk control plan and/or permit action may be implemented.

3-501.11 Stored frozen foods shall be maintained frozen. Observed sweet potato fries at 61F inside reach in freezer. CDI: Items were voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed reach in freezer with an ambient air temperature of 62F and gasket separating from reach in freezer door. Repair unit.

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 food debris in bottom of reach in freezer. Observed grease build up around fryers and bread station. Observed food debris build up on shelving at milkshake station.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee touch raw beef then proceed to handle sliced cheese without changing gloves. CDI: Food employee removed gloves and washed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed items in hot well such as cheese sauce, onions, fried onions and mushrooms hot holding below 135F. CDI: Items were reheated to 165F. Hot well was on a lower setting. 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 .

REPEAT 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed blanched fries being held on TPHC without a time label. CDI: PIC placed time label on item.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed chemicals being stored above linens on shelving. CDI: PIC rearranged shelving.

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 reach in freezers and prep top units. Clean as needed.

2-102.11 (C) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. - Pf. PIC could not locate employee health policy onsite. CDI - Reviewed procedures with PIC and provided EHP guidance to facility. Review and train staff on health policy. -0-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). - P. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Food handler observed preparing foods at the flat top grill paused to reach into pocket to check cell phone, placed the device back into pocket, discard glove that came into contact with phone and don new gloves with out hand washing. Handler then resumed food prep for a customer order. When instructed to wash hands, the employee washed for less than 10 seconds and used bare hands to turn off water supply. CDI - Demonstrated proper hand washing practices and food handler followed instruction. -2-

REPEAT: 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed container of food stored inside of the hand sink located next to the 3-compartment sink. CDI - Container removed. 0 demerits due to different observation. -0-

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). - Pf. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf. Observed blanched fries held out on TPHC next to the fryers without time stamps. Discussion with PIC revealed that the food was removed from temperature control at 11:00 AM and PIC could not provide written procedures upon request. Allowed PIC to add time stamp to product. TPHC form provided via email, printed and written SOPs were filled out during the inspection. Completed form attached to inspection report. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed five unidentifiable spray bottles containing cleaning agents stored in the back kitchen. CDI - PIC identified products and labeled for compliance. -1-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed PIC without food manager’s certificate. Facility has 210 days from permit issuance to comply without point deduction.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no vomiting/diarrheal procedures. CDI: procedures provided during inspection.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed uncovered employee drinks stored on shelf with dry goods and on counter of cook line. CDI: drinks discarded.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee filling up pan of water from handsink on cook line. CDI: education provided; employee used utensil sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from handsink in men’s restroom and sink at prep/warewashing area. CDI: paper towels were restocked.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed commercially packaged queso hot holding in steam well at 100F. CDI: reheated to 162F on flat top grill.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed turkey burger, veggie burger, hot dogs, sliced cheeses, etc inside walk-in cooler > 41F (see temp chart). Per PIC, door to WIC was propped open for ~10 minutes during preparation and restocking front line. Also PIC mentioned purchasing plastic strip curtains for walk-in cooler to help reduce temperature. CDI: internal temperature was taken after about 5 minutes and temp went down to 39F. EHS also recommended lowering thermostat to 37F to help maintain proper temperature.

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) 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 . Observed pans of blanched fries and hot dogs not date marked inside the walk-in cooler. CDI - these items were properly dated marked during inspection.

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 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 . Observed a container of sliced tomatoes and shredded lettuce cooling inside top of prep cooler. Per PIC these items were cut and placed directly inside the prep cooler without properly cooling. CDI: lettuce and tomato was moved to the walk-in uncovered to rapidly cool before placing back on the line.

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 container of sugar not labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two red sanitizer buckets of quat at 0ppm. CDI: buckets dumped and refilled with sanitizer at proper concentration.

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 single service trays and boxes stored on the floor inside kitchen.