FUNKHEIZERS

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tortilla press, used to flatten ground beef for smash burgers, stored as clean on drying rack with build up of food debris. CDI - Tortilla press was taken to dish machine to be washed, rinsed, and sanitized.-0 points- 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked carrots in hot box holding a 120F. Cooked oatmeal and mashed potatoes were both at 135F. CDI - PIC reheated cooked carrots to 187F and increased temperature of hot box. PIC has been advised to conduct frequent temperature checks of items in hot box to ensure a holding temperature of 135F or above. -REPEAT- -1.5 points- 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed canister of chafing fuel stored on shelf above prep table. CDI - Chafing fuel was moved to designated chemical storage area. -0 points-

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink stored on shelving above flip top cooler. -0 points-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for responding to vomit/diarrheal events. CDI - Written procedures were provided during inspection. -0 points- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink located at kitchen entrance. CDI - Paper towels were provided. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw steak, raw ground beef, and pooled raw shell eggs stored above cartons of pasteurized eggs in walk in cooler. Observed raw ground/shredded beef used for Philly steaks stored on top of RTE foods in walk in cooler. Observed raw steak stored above RTE foods in reach in cooler. CDI - Storage order was corrected. 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 steak, raw ground beef, and pooled eggs stored above flats of raw shell eggs in walk in cooler. CDI - Storage order was corrected. Instructional material for proper storage order was given to PIC. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed carafe of commercially made hollandaise sauce stored on prep shelf without temperature control. Hollandaise sauce had a temperature of 92F. CDI - Hollandaise sauce was discarded. TPHC procedures were discussed with PIC for holding hollandaise on time control. -0 points- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two large bins of cooking ingredients (sugar and biscuit flour) without labeling in kitchen. -0 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed one restroom without a covered receptacle. -0 points-