JUKE BOX DINER

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark residue inside ice machine at front of food stand. Increase cleaning frequency. REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed nesting bakeware on clean dish rack with food debris and grease residue. CDI- Bakeware moved back to 3 comp sink for w/r/s.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed food held hot at serving line on TPHC with time labels from the 28th. CDI- EHS confirmed when items finished cooking and began TPHC via log sheet. Items properly marked for time. (-1.5)

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 standing water leading up to registers and no floor drain nearby. PIC advised to squeegee water outside the door and not allow stagnant water to accumulate. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple scoops that were sticky to the touch on the handle and one scoop that had food residue remaining on under the inside portion of the scoop. CDI-PIC set aside items to be rewashed. REPEAT. 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 burgers in hot cabinet at 134F that had not been set out on time yet. CDI-Burgers were cooked and placed into unit during inspection and sold prior to end of inspection. Burgers were also being held in a wire basket with plastic film covering prepped burgers. EHS spoke with PIC about potentially using metal containers and aluminum foil for holding hot temperatures better. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple stacks of metal sheet pans that were sticky to touch and one that had food residue and one scoop that had food residue remaining on the inside section where the scoop rests. PIC stated that sheet pans need to be washed and turned around in 3 compartment sink to be washed. Ensure that all equipment can be submerged into 3 compartment sink or any a procedure to clean all equipment to sight and touch that may not fit completely into 3 compartment sink. 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 .

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed cups on front counter next to soda machine in a plastic holder with plastic wrap on the bottoms of the cups that did cover all lip surfaces of cups.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed empty soap dispenser at handwash sink by ice machine. CDI-PIC refilled dispenser. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice chips in handwash sink by ice machine. CDI-Ice was removed from handwash sink.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee move trash can with burger paper and gloved hands and return to cook line without discarding gloves. CDI-EHS informed PIC and provided education and discarded gloves and rewashed hands before donning new gloves.

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 raw burger patties prepped into new working containers at 43F and 42F prepped on 5/16. CDI-PIC removed plastic wrap and separated out pans to allow for maximum transfer of heat. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 raw burger patties prepped into new working containers prepped on 5/16 tightly wrapped in plastic and stagger stacked on top of one another in the WIC. CDI-PIC removed plastic wrap and separated pans to allow for the maximum transfer of heat. 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at the handsink in kitchen. CDI - Paper towel replaced.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed one container of lettuce with no date marking. CDI - Lettuce voluntarily discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thermometer with no batteries. CDI - PIC retrieved working thermometer.

5-205.15 Maintain a plumbing system in good repair. Observed leaking piping at hand sink.

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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw ground beef stored above beef rib meat. CDI - Storage order was rearranged.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed chemical spray bottle with no label. CDI - PIC discarded spray bottle.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed dishes with debris left attached to to clean dishes. Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized again.

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 For more information please visit: http://meck.co/FoodSafety 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 . Observed burger cooling with inside of walk in cooler with plastic cling wrap left attached. Ensure that foods are cooling using effective cooling methods.

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 oil without label attached.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed chemical sanitizer without a label attached.

4-501.11 Maintain equipment in good repair. Observed cracked dishes. Discard as needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety 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 macaroni and cheese inside hot box at 130F - 133F. CDI: macaroni and cheese was reheated to 165F.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths hanging on employee’s apron and off the shoulders. Keep inside buckets when not in use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on dish shelf.

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 a shown for these types of events. CDI - Provided New NC Food Code changes and guidance via email. For more information please visit: http://meck.co/FoodSafety

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed shredded bbq pork at between 118-122F in the HH cabinet. PIC stated that they started to reheat at 130PM. Discussion on actively stirred the product often to ensure heat distributes evenly through the product and to utilize they calibrated thermometer to ensure 135F is being reached. CDI - PIC rapidly reheated product to 135F.

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 lettuced cooled from last night at 43 degrees. CDI discarded.

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 lettuce cooled from last night tightly covered. CDI time window for cooling missed product discarded.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed employee filling up cups of water at handsink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs, burgers, patt melts, and large hot dogs recorded under 135F. PIC will go forward with holding all hot food under TPHC. CDI- Foods placed under TPHC, large hot dog discarded.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - oBSERVED sanitizer at sink below required concentration and registering 100ppm as registered on test kit. CDI, operator refilled sanitizer vat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cheddar cheese and lettuce cold held at 57 and 55 degrees F on ice at consumer self service area in front of line. Observed salads and melon packaged for consumer grab and go above 45 degrees F on ice. CDI, foods transferred to walk in units to rapidly cool. TPHC discussed with PIC.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed small diameter probe thermometer being used on site not accurate to within + or - 2 degrees F. 4-204-112 Temperature Measuring Devices-Functionality - - Observed no temperature measuring device located inside small prep refrigerator behind front counter .

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 ice scoop stored in container collecting water. Observed ice transport containers stored on soiled rack at ice machine.

4-803.11 Storage of Soiled Linens - C - Store soiled linen in washable laundry bag or cleanable container. Observed soiled linen stored with chemicals on rack and on container.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed small prep refrigerator behind counter not holding temperature and at 49 degrees as registered by thermo pen.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed soiled clothing stored near drink mix. Observed soiled items stored on drink mix packaging.

| 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed soda beverage nozzles accumulating black soil residues. CDI, nozzles removed for cleaning.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed some containers being wet stacked on drainboard and storage rack. Repeat.

3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed employee handle raw chicken, and without discarding gloves, open door to WIC and handle fryer baskets. CDI- Informed employee that gloves are to be discarded after handling raw chicken and hands must be washed. Employee did as told.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observe ham sandwhich, fried chicken, and french fries all holding below 135F (see chart). CDI- All products were voluintarily discarded. REPEAT.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Facility is holding salads and parfaits on TPHC. Facility stated they are holding products for 2 hours but written policies stated 4 hours. Correct policy to state 2 hours.

4-903.11(B) Clean equipment and utensils shall be stored in a self draining position that allows air drying and/or covered or inverted. Observed wet stacking of trays. REPEAT.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed personal drink stored on a box of food in walk in freezer

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two sandwhiches being held in hot box at 130F. CDI- Sandwhiches discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese, lettuce and tomatos all holding at temps. above 45F (see chart). Produts were overstacked in flip top unit as the temperatures at the bottom of the stack were below 45F. Also observed multiple food items in WIC holding at a range slightly above 45F, ranging from 46-47F (see chart). CDI- Top portions of food items were removed from flip top unit and brought to cool down. Maintenance came to look at WIC and calibrated thermometer and the temperature of the unit dropped. VR- To assure WIC is still holding proper temperatures.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed salads and ice cream at front line submerged in ice and holding above 45F. PIC stated they were being held under TPHC. Observed no written begin and end times or TPHC papework. CDI- Times were written on for salad and ice cream and paper work was given. VR.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed minor flies appearing to come out of drain at ice machines.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed one chemical sanitizer bucket recorded at 50ppm Quat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal bins.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed residue build-up on exterior of white bins. Clean bins.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. No light shield in freezer. Provide light shield.

3-201.11 Use food from approved sources only.-P Observed packaged products in grab-n-go area with no labeling or allergen declaration. CDI- labels provided while on site.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Observed ham sandwiches in warmer to keep warm for service at 93 F. TCS foods must be held above 135 F. CDI- sandwiches pulled from warmer, and placed on tray, and placed in walk-in for cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Observed mac and cheese undated in walk-in. Observed one pan of mac and cheese dated 6/26 but PIC unsure of date pasta was boiled. CDI- discussion of date marking requirements for NC.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing wristwatch and unapproved rings.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Non-food contact surfaces of ice bins in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed leak under handsink.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringOBSERVED ICE BUCKETS NOT BEING STORED INVERTED TO FACILITATE EASY DRAINAGE OF WATER. STORE ALL ICE BUCKETS INVERTED IN BETWEEN USE.

4-101.19 Nonfood-Contact Surfaces4-202.16 Nonfood-Contact Surfaces4-202.11 Food-Contact Surfaces-CleanabilityOBSERVED ONE BADLY SPLIT/TORN REFRIGERATION GASKET ON FLIP TOP UNIT. REPLACE TORN/SPLIT GASKETS

4-602.13 Nonfood Contact SurfacesOBSERVED DUST ACCUMULATING ON VENTILATION GUARD IN WALK-IN COOLER. CLEAN

3-501.19 Time as a Public Health ControlGENERAL COMMENTFACILITY WILL USE TPHC FOR PHFs. CDI BY PROVIDING PIC WITH TPHC LOGS FOR DOCUMENTING FOOD ITEMS AND INSTRUCTING PIC TO HAVE DOCUMENTATION AT EVERY FACILITY USING TPHC.

3-501.15 Cooling MethodsDo not tightly wrap or cover PHFs until they have reached 45F or lower. OBSERVED PAN OF LETTUCE AND TOMATO TOPPINGS IN WALK-IN, TIGHTLY WRAPPED IN PLASTIC AT A TEMPERATURE RANGE OF 46F-47F. CDI BY UNCOVERING PAN AND RELOCATING TO COOLER PART OF THE WALK-IN FOR RAPID COOLING.

3-304.14 Wiping Cloths, Use LimitationGENERAL COMMENTDo not store sanitizer buckets holding wiping cloths on the floor.OBSERVED A COUPLE OF SANITIZING BUCKETS ON KITCHEN FLOOR. CDI BY STAFF REMOVING FROM FLOOR.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringGENERAL COMMENT***STORE ICE BUCKETS INVERTED INBETWEEN USE TO HELP FACILITATE PROPER DRAINAGE AND PREVENT WATER FROM COLLECTING INSIDE***

4-101.19 Nonfood-Contact Surfaces4-202.16 Nonfood-Contact Surfaces4-501.11 Good Repair and Proper Adjustment-EquipmentEquipment and utensils must be made smooth and easily cleanable and in good repair.OBSERVED ONE BADLY CHIPPED PREP UNIT SHELVING RACK IN FLIP TOP UNIT NEXT TOP HOT HOLDING DRAWERS. OBSERVED ONE SPLIT GASKET ON REACH-IN FREEZER ACROSS FROM 3 COMP SINK.RECOAT OR REPLACE SHELVING AND REPLACE TORN/SPLIT GASKET.

***RECOMMENDED FACILITY USES TPHC FOR CHICKEN TENDERS & FRIES***

(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: 1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. OBSERVED RAW CHICKEN BREAST WRAPPED TIGHTLY IN SURRAN WRAP PRIOR TO IT REACHING BELOW 45F. CDI BY LOOSENING THE WRAPPING TO ALLOW COLD AIR TO CIRCULATE AND COOL FOOD.

The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under ?? 7 202.12, 7 206.12, and 7 206.13; Pf and (D) Eliminating harborage conditions. OBSERVED NUMEROUS FLIES IN KITCHEN AREA. CDI BY PIC CALLING MAINTENANCE TO INSTALL FLY PROTECTION.

GENERAL COMMENT Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. PROVIDE NSF CAN OPENER REPLACEMENT SO BLADE CAN BE EASILY DETTACHED FOR CLEANING

NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. OBSERVED SEVERAL GASKETS WITH FOOD DEBRIS OR RESIDUE COLLECTING ON THEM. OBSERVED CLEAN DISH STORAGE RACK WITH STICKY RESIDUE PRESENT. CLEAN ALL ITEMS THOROUGHLY.