CRAZY BURGER

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed food employee unable to provide an employee health policy. CDI: EHS provided printed copy. 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. Observed facility unable to provide a vomit/diarrhea clean up plan. CDI: EHS provided paper copy. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw chicken being stored over mayonnaise 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pan, plastic containers, and tongs 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 2 spray bottles of chemcials without labels. CDI: Spray bottles were labeled. REPEAT 7-208.11 Store labeled, first aid supplies to prevent contamination.-P. Observed rubbing alcohol being stored above linens and food items on shelving. CDI: Rubbing alcohol was relocated.

REPEAT 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 multiple spice shakers and squeeze bottle without labels.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open at beginning of inspection. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in facility.

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 build up in bottom of reach in freezer. Clean as needed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls near prep sink in need of cleaning.

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 food prep surfaces CDI removed.

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 Food employee wash hands at hand sink and then immediately contaminate hand to turn off handle before drying and using the drying towel to turn off the handle. CDI coached. 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 some type of metal utensil stored in the bottom of the hand sink in the kitchen CDI removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf main hand wash sink and kitchen had no hand soap. Soap provided CDI. 6-301.14 Post a handwash sign at each handsink. observe no handwashing signs at sinks in bathrooms.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed raw ground beef stored over cooked chicken in walk-in cooler CDI reorganized For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple food content utensils stored as clean with some food residue still on. CDI removed to rewash. 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 observe, shredded lettuce and sliced American cheese to be 44°. CDI to be removed to walk-in cooler for cooling. 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 unlabeled spray bottle of sanitizer at utensil washing sink CDI labeled by EHS

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 open container of a brown dry powder in an unlabeled container

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. observed wet, wiping cloth stored on food prep table.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. observed ice scoops in ice machine with the handle down in the ice CDI removed.

4-501.11 Maintain equipment in good repair. observed dish machine, not operational partial state of disassembly.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. observed employee, phones and clothes stored on cutting board and hanging with food intended for the public.