COSTCO #367 FOOD COURT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer coming out at less concentration than required. CDI. PIC manually added it. To right concentration. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tomatoes cold holding in prep unit at 54F. CDI. PIC VOLUNTARILY DISCARDED. 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 .

3-501.15 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 chicken cooling in WI in a plastic covered stand. CDI. PIC removed the cover. 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 .

4-903.11 (A) Store cleaned equipment, utensils, linens 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 cleaned dishes stored under boxes and oil containers that leaks on the dishes.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed two small metal containers with build up being stored as clean. CDI: PIC returned items to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed pizza sauce being stored at room temp in container below automated sauce dispensing machine. REPEAT. Points reduced to zero due to overall good cold holding. EHS discussed with PIC to obtain a letter that sauce is shelf stable once opened from packaging. Label on box of sauce states product can be stored at ambient temperature, however, nothing on label states product is shelf stable once opened from plastic packaging.

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 working bottle of Dijon mayo being stored in prep reach in cooler with no label. Label all working containers of food.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Written procedures for responding to vomiting or diarrheal events were not available. CDI: EHS provided a copy to PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed containers of cut lettuce, Caesar dressing and sliced roast beef being held in prep flip top cooler above 41F. See temp chart. CDI: PIC voluntarily discarded items and submitted a service request to have cooler evaluated. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer at 0ppm, sanitizer bag was empty. CDI: PIC changed sanitizer bag and refilled sink, new concentration is 400ppm. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 12 packages of hot dogs in walk in cooler ranging 43-46F. All other items in walk in cooler 41F or below. CDI: PIC voluntarily discarded items. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee use cash register and then change gloves without washing hands and then attempted to handle food. CDI: Food employee removed gloves and washed hands.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety 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 . Through discussion with PIC cutting boards are washed, rinsed, sanitized at night, utensils are every 5 hours. I had not been 4 hours since prep had started. CDI: EHS discussed with PIC food contact surfaces need to be washed rinsed sanitized every 4 hours.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked. Ensure items are fully air dried before stacking.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Shredded mozzarella observed above 41F in overstacked prep unit. CDI. Moved to WIC to rapidly cool.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Pizza cutter observed in soiled pan near oven. Repeat violation.

General Comment: 2-301.14 When to Wash - P - Observed food employee handle money at register then touch clean single-service gloves. Employee then proceeded to go to HW sink and wash hands. CDI by instruction.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed dough utensil in-use wedged between prep refrigerator and cutting board.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed no chlorine test kit available on-site for chlorine packet sanitizer used for ice cream machine. Vr to ensure test kit available by 10/31/20

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed quat sanitizer concentration measuring low and at 50ppm as indicated by test kit. Observed sanitizer bag empty below 3 compartment sink. Employee placed new bag of sanitizer. CDI, sanitizer vat manually refilled to required concentration while present. Ensure dispensing unit is calibrated.

4-502.13 Single-use and single-service articles may not be reused. Observed single service manufacturer container being reused for storage of water used as food ingredient according to staff.

6-502.12 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. Clean food debris from floors in walk in cooler under storage rack and under prep table.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the pump to the sanitizer not properly emitting enough sanitizer at the 3-compartment sink. CDI-The pump was manually pumped in and was meeting the correct concentration levels. The manager contacted the company to check the unit to ensure the proper levels are being met.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee washing their hands with a glove on. CDI-Instructed the employee to take the glove off when washing hands and to put on a new glove afterwards. The employee correctly washed their hands.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelves in the walk in cooler, and on the hood above the ovens. Have cleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean storage rack. CDI-The pans were unstacked.

5-205.15 Maintain a plumbing system in good repair. Observed the faucet leaking at the 3-compartment sink. Have repaired.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly flying around the kitchen. Improve pest contol procedures.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in a pan containing dried on food residue. CDI-The entire container was brought back to the 3-compartment sink for washing, rinsing, and sanitizing.

Observed commercially packaged bbq being reheated for hotholding in the steam table today. According to the PIC, the bbq had been reheating for 1.5 hours, and the product was only at 75F. Product ran through the pizza oven where it reached >135F during the inspectionto correct (and within the 2 hours required). 3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P

Observed salads cooling in the walk in cooler tightly covered and stacked ontop of one another. Product spread out to one layer today to correct. 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 a thermometer that was >2F out of calibration today. Thermometer was removed and the other thermometer onsite was accurate and able to use. 4-502.11(B) Provide accurately calibrated thermometers. -Pf

Observed peeling wall paint today in the kitchen. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the top of pizza make table today in defrost and holding products at >45F*(see chart). Products discarded today- new product placed on ice until defrost was over- if this does not correct then a repair man will need to be called.

4-901.11 Equipment and Utensils, Air-Drying Required - C; Properly air dry; Observed two containers stacked wet in kitchen area.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed 1st handsink without soap. Gave instruction to provide soap at all handsinks at all times.