NADC BURGER CHARLOTTE

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF No employee health policy on site. PIC suspected HR had policy but could not confirm. New policy given and all staff but two signed. CDI. Assure all staff has signed and reviewed policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No written procedures for vomit/diarrhea clean up. CDI - Provided. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored on shelf above RTE pickles and peppers. CDI - Storage order reversed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Observed par cooked fries holding on a 1 hour TPHC but no procedures or time sticker noted. CDI - Procedures provided and filled out on site. Time sticker added to fries. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door was open. CDI - Closed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Some employees prepping without a hair restraint.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer levels in buckets on front line and in back were both too low (Sink and Surface Cleaner Sanitizer) at 452ppm. Both were refilled to approved level of 704ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P American cheese on ice bath was at 45F. The ice bath was not properly set up. PIC used a larger container and ice was filled around the cheese container. This cheese is used very quickly (well within 4 hr time limit). Recommend moving cheese to prep unit.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical spray bottled without label and stored next to relish on prep table. Labeled and moved to bottom shelf. Front chemical bottles were labeled, as well.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No food thermometer on site. Obtain within 10 days. Verification required.

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 box of paper towels and box of burger containers on the floor on the front line. Move to shelving.