COOK OUT # 355

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC could not provide employee health policy information. CDI - PIC given sample health policy. 0 pts. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut watermelon in milkshake cooler measured 48F. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded watermelon. 0 pts. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Large amount of flies in establishment. Maintain doors closed to prevent pests from entering. REPEAT

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 employee beverages stored on prep tables along the make line. CDI: PIC removed beverages to prevent contamination.

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 Observed PIC wash his hands at the handsink a few times and each time not washing for at least 20 seconds. CDI: EHS reminded PIC of handwashing procedures and PIC re-washed his hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed black grill residue on sink basin of handsink by the drive-thru area. PIC stated an employee may have washed off grill brick in the handsink. CDI: Grill residue was cleaned off from handsink. Ensure handsinks are only used for washing hands. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed a few paper towel dispensers at various handsinks out of paper towels and/or out of batteries. CDI: PIC refreshed with new batteries and provided rolls of paper towels at handsinks.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a pan of unwashed bananas stored directly behind pans of RTE food items in the milkshake station. CDI: PIC voluntarily discarded unwashed bananas. Ensure correct storage order is being followed in all make tables. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cheddar cheese sauce cooling at a rate of 0.10 deg/min, not meeting the cooling rate. Sauce was covered with a pan lid and ice had mostly melted inside the ice bath bin. CDI: PIC removed lid from the pan and placed inside the WIF to rapidly cool down. 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed a pan of leftover BBQ from the night prior, temping in between 41-44 in different parts. PIC stated they usually keep pans covered during cooling process and do not take temperatures during the cooling process. CDI: PIC voluntarily discarded pan of BBQ. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 a couple pans of various TCS food items (grilled chicken, chopped beef, cheddar cheese sauce, commercially made bbq) missing date labels, stored inside the WIC. PIC stated these were all prepped the previous night. CDI: PIC created date labels for all above mentioned TCS food items. REPEAT VIOLATION. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of purple liquid stored in the dry storage rack. Food employee stated this liquid was fabuloso. CDI: PIC labeled spray bottle for easy identification.

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 facility's cooling methods for a couple TCS food items were to keep pans covered with lids, over ice bath. Majority of ice had melted inside the bins, not able to properly cool down the cooling food items. CDI: TCS food item cooling down from last night, not meeting the cooling parameters was voluntarily discarded. Other TCS food item cooling down from less than 4 hours prior was moved into the WIF to rapidly cool down. 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 .

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 a few squeeze bottles of different sauces unlabeled and stored inside a make table. Keep all containers of food labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in the kitchen area. Facility has professional pest control company that maintains the facility every two weeks.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed opened case of bagged hushpuppies stored directly on the floor inside the WIC. PIC stated the case may have been knocked off from the shelf during food receiving. CDI: PIC moved case of hushpuppies off of the floor.

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 sanitizer bucket full of chlorine sanitizer stored directly a prep table, above two large bags of whole onions that were surpassing the ends of the prep table. CDI: PIC moved the sanitizer bucket to prevent contamination of food.

3-302.15 Wash fruits and vegetables prior to use. Observed bananas stored inside make table with stickers still intact on the skin of the bananas. PIC confirmed these bananas have not been washed. CDI: PIC voluntarily discarded bananas.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed handle of the ice scoop used at the ice machine in the drive-thru area stored with the handle commingled in the ice. Keep all scoop handles stored above the top of the food to prevent contamination.

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 a few metal/plastic pans wet-stacked and stored on the clean dish rack. Ensure all pans are completely air-dried prior to stacking.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a few stacks of single-serve articles that were stored out of it's original protective packaging, right-side up, along the make line. CDI: PIC inverted stacks of single-serve articles to prevent contamination.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open during time of the inspection. CDI: PIC closed doors on both dumpsters.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed open bag of frozen raw breaded chicken stored above fully cooked chicken in the walk in freezer. CDI- reotganized For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed most all tcs foods held using tphc but bag of chopped cabbage no listed was at 45f. CDI- placed on temp tphc 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 chicken cooked yesterday portioned into 6 pans and premade quesadillas with no date marked including. Additionally thawed cooked chicken stored in another cold hold unit with no date marks. CDI- allowed to date mark 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 .