ACE NO 3 CENTER CITY

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs being stored over tortillas inside prep unit. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw burger patties being stored above bacon inside reach 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

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed 3 spray bottles of chemicals being stored over single service items at pick up area. CDI: Chemicals were relocated.

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 burger patties cooling at a rate of 0F/min inside walk in cooler in container covered with a lid. CDI: PIC removed lid. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer and can opener stored with old food debris. CDI- Items taken to the 3 comp sink 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 .

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed non-functional thermometer. Get properly working thermometer. 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

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sani bucket stored on the floor. Keep off of the 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 low reach in cooler in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. Observed raw shell eggs stored over cut lettuce in the prep unit. Moved eggs to the bottom shelf. CDI.

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. Observed 1 Cole slaw container unlabeled. Labeled with date made. CDI 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 One Cole slaw container was labeled with a discard date of 10/15. It was discarded. CDI

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. Grilled onions are held 4 four hours under TPHC. No procedures were available and the pan was not labeled with start and end time. The TPHC form was filled out by the PIC during the inspection and grilled onions were discarded. New onions were grilled and container was labeled with start and end time.

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 large bin of sugar unlabeled. Labeled during the inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer was at 100ppm Quat in container on cook line. It was remade to 200ppm Quat. CDI