COOK OUT #44

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving in WIC heavily rusted. Repair or replace shelving.

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 heavy debris and dust accumulation on prep equipment suspended above food prep table and flip top. Increase cleaning frequency.

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 floors under and behind equipment in facility with liquid residue accumulation, Ceiling tiles above expo area with dust and black buildup accumulation. Increase cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese in prep top sitting on top of other items holding above 41F. CDI- Cheese placed in the freezer and cooled to 41F. Observed quesadillas in cold drawer holding above 41F. CDI- 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed cheese quesadillas and hotdogs from 10:20am. CDI- Discarded. 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 no time stamp for slaw, sour cream and lettuce. CDI- Items were 41F/ below. Time stamps written for items.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout in kitchen area.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed dented can of ketchup stored among non-dented cans. PIC and EHS discussed proper procedures when encountering dented cans and levels of dent severity. -REPEAT-

4-501.11 Maintain equipment in good repair. -Observed rusted shelves storing clean dishes/utensils above three-compartment sink. Replace or repair shelving.

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 dark buildup along ceiling tiles near drive-thru windows. Observed dark buildup along walls by drive-thru windows and underneath 3-compartment sink. Increase frequency of cleaning walls.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee jacket stored directly on top of customer drink holders by drive-thru window. Store employee items to prevent contamination of customer items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed multiple utensils (measuring cups, scoops) stored as clean with visible food debris. -CDI- PIC voluntarily discarded the cups and re-washed the scoop. 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 .

3-501.14(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 ground beef and shredded chicken not meet cooling parameters. Observed ground beef and chicken at 45F and 47F, respectively, after being cooked and cooled from 4am, per PIC. Both foods did not reach 41F after 6 hours of cooling. Observed both items cooling in deep metal containers in prep unit. PIC stated items are placed in WIC overnight (after 4am) for cooling, then moved to prep unit around 9am. -CDI- PIC voluntarily discarded the items. 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 Cooling Food Safely https://youtu.be/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 ground beef and shredded chicken miss cooling parameters after cooling overnight in deep metal containers. Observed beef and chicken at 45F and 47F, respectively, in prep unit. PIC stated items are cooked at 4am, placed in WIC, then moved to prep unit around 9am. -CDI- PIC voluntarily discarded the 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed heavily dented can of pineapples stored among non-dented cans. -CDI- PIC moved dented can to separate area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed wet stacking among multiple metal dishes.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout in the kitchen area. 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 floors between grout in need of cleaning.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink on prep table. CDI- Removed.

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 cheese and quesadillas not cooling. CDI- Items placed in the walk in freezer to quick cool. For more information, please visit: www.meckncgov/foodsafety 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed burgers and chicken in the cold drawers holding above 41F. CDI- Items iced down and cooled. 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed cheese with incorrect label. CDI- Cheese relabeled.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no label on bleach. CDI- Bleach labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout in the kitchen area. 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 floors between grout in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken tenders stored above onion rings in the cold drawer. CDI- Chicken tenders removed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout in the kitchen area. 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 floor in walk in cooler in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese in the prep top unit @ grill station holding above 41F. CDI- Cheese put on ice to cool. Observed pork BBQ, quesadillas, lettuce and slaw holding above 41F in the walk in cooler. PIC stated that the walk in cooler was cleaned out this morning. The floors were mopped and door was left open for cooling and to remove water. Walk in cooler was coming down from 44F to 42F. This issue is a repeat from the last inspection. PIC needs to prepare a plan as to how to keep food items at 41F or below. Walk in cooler cooled to 41F. Foods cooled as well. 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 .

4-502.11(A) Maintain utensils in good repair. Observed spatulas damages with chipping pieces. Replace. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed card board used as a cover for the heat lamp. Remove.

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 shelving above heat lamp and how wells in need of cleaning. Observed bread cabinet in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout in kitchen area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed jacket stored on food shelf with prepped onions.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken, burgers and lettuce holding above temperatures in the cold drawers. CDI- Items placed on TPHC. Observed cheese, pork BBQ and tomatoes holding above 41F in the walk in cooler. CDI- Items placed in the walk in freezer to cool. EHS temped cooler. Walk in was temped at 41F. EHS noticed that there was lots of food in the cooler. EHS advised PIC to remove all unnecessary items from he cooler for better air flow to keep items at temp or get maintenance to cool cooler to a lower temp. PIC stated that food temps were taken earlier in the day and a delivery came prior to EHS' arrival. The door was left open for an extended period. 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 .

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 floors in need of cleaning. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout in kitchen area.

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 chicken in WIC at 44F. Chicken had yesterdays date. CDI - Food was voluntarily discarded. 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 . 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 lettuce in WIC from yesterday that was placed in cooler to cool. CDI - PIC voluntarily discarded lettuce. For more information, please visit: http://meck.co/FoodSafety 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chili in WIC at 45F. CDI - Chili was voluntarily discarded. (Food may not have cooled properly. Date was April 14.) 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 .

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 cheese, lettuce, and chicken cooling or left cooling overnight that were not meeting cooling parameters. Food was in large tightly packed and covered containers. Observed chicken cooling in WIF in a large, tightly packed and covered container failing to cool at an appropriate rate. CDI - Some food was voluntarily discarded. Food that was actively cooling was moved to WIF and distributed into smaller containers. 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 .

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 single service food containers on the floor. CDI - Box was moved off the floor.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed corner of cutting board melted and in need of repair. CDI - PiC voluntarily discarded of cutting board.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug broken on dumpster. Needs replacement/repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored on shelf with food. CDI - items were moved.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed ice bucket container hanging over handsink blocking access to soap and papertowels. CDI - Bucket was moved.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed bag of cheese and slaw ingredients sitting on top of a container of raw bacon. CDI - Bags of slaw ingredient and cheese were moved out of contact with container of raw bacon.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids open on dumpster due to dumpster being overfilled. PIC stated that the trash is due to be picked up today.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed edging next to walk up window is broken. Needs repair.

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 utensils stored in black container with debris on them and with debris on the container the utensils are stored in. CDI - Utensils and container were moved to be cleaned at 3-comp sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 lettuce in reach in at 54 F. CDI - PIC voluntarily discarded lettuce. REPEAT. Points not increased due to improvements.

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 chicken cooling in WIF in large, deep, and tightly packed container. CDI - Chicken was separated out into two containers to cool more rapidly.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed EHP is missing nontyphoidal salmonella. CDI - EHS informed PIC of changes and sent new Employee Health agreement and reviewed updated information with PIC. Facility had copies of all employee health information predating the change to the 2017 Food code. REPEAT. No points taken. Points shall be taken at the next inspection.

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: http://meck.co/FoodSafety. Observed facility did not have vomiting and diarrheal cleaning procedures. CDI - EHS notified PIC of the new requirement and updates from the adoption of the 2017 Food Code. EHS sent state procedures to PIC. REPEAT.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-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 . Observed employee dip utensils in sanitizer at 3-comp sink and move utensils to dry. Contact time of bleach sanitizer is 2 minutes. CDI - PIC corrected employee and utensils were moved back into sanitizer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 cheese and bacon in reach in above 41 F. CDI - Reach in unit doors did not close correctly. PIC stated the gaskets had been changed recently. Food was moved to WIC to cool.

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 meant to be held on TPHC such as cheese at the grill with no time stamps. 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed foods to be held on TPHC such as cheese and beef and chicken held in flip top without time marks at 52F. CDI - PIC stated the time had not yet begun for these items and they were moved to the WIC to cool.

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

4-501.11 Maintain equipment in good repair. Observed reach in cooler doors unable to close properly.

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 build up of debris in bottom of bread casing. Needs cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid open on one of the dumpsters.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed EHP is missing nontyphoidal salmonella and updates from the 2017 Food Code adoption. CDI - EHS informed PIC of changes and sent new Employee Health agreement.

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: http://meck.co/FoodSafety. Observed facility did not have vomiting and diarrheal cleaning procedures. CDI - EHS notified PIC of the new requirement and updates from the adoption of the 2017 Food Code. EHS sent state procedures to PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris in metal pan stored as clean. CDI - Pan was moved to dirty dish area to be cleaned. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken hot holding at 129 F. CDI - Chicken was reheated to 165.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed large container of lettuce cooling in reach in cooler. CDI - Container was moved to cool in WIC opened with the other containers of lettuce that facility was cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen.

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 in use spatula and tongs stored in flip top cooler with handles in contact with onions. CDI- Utensils were removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked utensils.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored on the floor in the storage building. REPEAT.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink near service windows. Soap dispenser was broken. CDI- Soap was placed at handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed scoop with food residue. CDI- Scoop was moved to 3-comp sink to be cleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up inside ice machine.

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 hot dogs and watermelon in prep tops without date labels. CDI- Date labels were added.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups on floor in storage building.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. CDI - PIC placed a covered trash can in female restroom.

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 quesadillas in the single prep top unit beside the large prep top unit, that were on TPHC from yesterday. Quesadillas were placed on TPHC and needed to be discarded yesterday. CDI- Quesadillas discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of sanitizer and window cleaner without a label. CDI- Items labeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed exterior of drink machines in need of cleaning. Observed large prep top unit in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed quesadillas and chicken in the prep top and quesadillas in the cold drawer holding above 41F. CDI- Items placed in the walk in cooler to rapidly cool to 41F

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tender in the hot well holding below 135F. CDI-tenders were discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer too strong at the 3 comp sink. The test strip was bleached out. CDI- PIC re-made sanitizer to proper concentration.

4-501.11 Maintain equipment in good repair. Observed freezer icing over. The freezer door is not able to shut as a result.

3-501.13 Use approved thawing methods. Observed packages of fries and nuggets on the counter thawing. CDI- Food Items were moved to the walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed both drink dispensers soiled with sticky residue.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employe come from outside to in the kitchen and started handling single service articles. CDI-Food employee was made to wash hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink near the fornt door. CDI-PIC fixed paper towel dispenser.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build-up on the inside, and around the doorframe. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed milkshake mixer only being cleaned with water. This is a TCS food contact surface. CDI-PIC washed/rinsed/santized and was informed needs to be done every 4 hours. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed an onion slicer stored clean with food debris on blades. CDI-PIC took back to be washed/rinsed/sanitized.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed 3 dented hunts tomatoe cans. CDI-PIC set aside in a designated area.

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 lettuce washed this morning at 9:30am at 56F and one container at 60F. Exceeded cooling parameters. CDI-PIC discarded. Repeat Violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded hamburger at 70F hotdogs at 56F, cheese at 46F all in prep unit near grill. Prep unit top stays open-warming food. CDI-PIC moved all items to be cooled.

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 hamburger meat sitting in a prep top at 70F, recently cooked and trying to cool. Observed lettuce washed this morning put in plastic container, covered at 56/60F. Items need to be in proper equipment and allow airflow. CDI-PIC discarded lettuce and moved hamburger to cool. Repeat Violation.

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 wall near walk-in soiled and in need of cleaning.

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 2 deep and covered tubs of lettuce cooling approx. 4 hrs that were 46 degrees. CDI- Lettuce moved to shallow pans, observed at 41 degrees 15 min. later. Observed bbq in a deep pan that is prepared at room temp, in walk in cooler at 46 degrees cooling approx. 4 hrs. CDI- Bbq moved to shallow pans. (repeat) 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 chili with meat added, cooling approx. 7 hrs at 45 degrees. CDI- As food had met min. 45 degrees allowed PIC to spread chili in shallow pans and place in freezer. Observed at 41 degrees by end of inspection.

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 CDI- Observed a few instances of foods cooling in deep containers with lids and stacked on top of other pans. CDI- Reviewed proper cooling methods with PIC. PIC used proper cooling methods to finish cooling the actively cooling foods. (repeat) GENERAL COMMENT: Due to repeat cooling violations, will follow up within 10 days that facility is using proper cooling procedure.

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 45F. -P Observed deep containers of shredded chicken cooling with tight lids. One container was at 68 degrees after 4 hrs of cooling. PIC voluntarily disposed of this container out of concern 70 degrees was not met in first two hrs of cooling. Other container was at 83 degrees after one hour but was not likely to cool fast enough to reach 70 in the next hour in the deep and covered container. CDI- PIC moved chicken to shallow vented pan and placed in walk in freezer. Observed chicken below 70 degrees by end of inspection.

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 two deep and covered containers of shredded chicken cooling in walk in cooler. CDI- Reviewed proper cooling methods with PIC. One container was voluntarily disposed of and PIC used proper cooling methods for actively cooling chicken in other pan.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No working air thermometer in prep cooler.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed drive thru employee with occassional food handling duties not wearing a hat or hair restraint.

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 45F. -P Observed two deep containers of chopped chicken cooling in walk in cooler. One container labeled for prep time of 2.5 hrs ago was at 83 degrees. Other container labeled with prep time of 1 hr 40 min ago was at 90 degrees. CDI- Pan that was past 2 hr cooling window to reach 70 degrees was voluntarily disposed of by PIC. Other pan was separated to two shallow pans, placed on ice bath and moved to walk in freezer for rapid chill. Observed chicken at 70 degrees 20 min later. (repeat)

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 Obs. two containers of chicken improperly cooling in deep container in walk in cooler in an amount too deep to meet cooling requirements. CDI- Reviewed proper cooling methods with PIC, one pan disposed of, other pan was moved to shallow pans on ice baths and moved to walk in freezer to properly cool.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed one missing ceiling tile above steam table and one peeling ceiling tile above 3 comp sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coat stored on dry good shelf next to food. CDI- Moved to coat rack. 6-303.11 Intensity-Lighting - C One walk in cooler ceiling light bulb is out, needs replacing to provide proper lighting.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed handsink being used as a dump sink. CDI - talked to PIC about proper use for handsink.

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 45F. -P observed chopped chicken for quesadillas cooling in ice bath. ice was only contacting bottom of container of chicken. observed just cooked chicken being added to cooling container of chicken (increasing temperature of already cooling chicken). container was tagged with 2:00pm time. observed chicken at 90F at 3:30. CDI- chicken moved to freezer for rapid cooling. observed chicken cooling at a rate of 20F per 10 minutes. Discussed alternative methods for cooling chicken with PIC. PIC will use smaller containers for individual batches of chicken. Contianers will be individually marked for time and then moved to the walk-in cooler for cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed hot dogs stored in prep cooler > 45F. CDI by voluntary discard.

7-201.11 Store toxic materials to avoid contamination. -P observed spray bottle of chemical cleaner stored above drainboard of warewashing sink. CDI moved to chemical storage area.

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 inadequate ice bath being used to cool a large container of chicken. observed tight fitting lid on container. CDI - chicken moved to walk-in for cooling and left uncovered.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. observed employee preparing food with bracelet on wrist.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed hole in wall in restroom.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed opened employee beverage stored on shelf above prep sink. CDI discarded by PIC.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P observed chili in steam table 118F. Chili is a reheat product and must be reheated to 165F prior to placing on steam table. CDI reheated to 170Fand returned to steam table.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed quesadillas in drawer cooler > 45F. Observed too much food product in pan. CDI divided food product into 2 pans to allow better cold holding.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans on the drying rack.

Observed no hand wash sign in mens room. CDI - sign posted. 6-301.14 Post a hand wash sign at each handsink.

Observed residue on underside of plastic pans damaged/collecting residue. Observed sanitizer in sink below 50 ppm. CDI - pan discarded, no active dish washing and concentration corrected. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P

Observed hot dog at 46 degrees, chicken at 48. CDI - flip top lid closed, came back to temperature. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed chicken stored on counter top, cooked and in and out of prep. CDI - placed in ice bath. Observed hamburger cooling in flip top in separate pan. 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 sanitizer in buckets below 50 ppm, observed one cloth not stored in sanitizer. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. improvement from previous inspection.

Observed knife handle in contact with tomatoes to be cut. 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 drawers for cooler next to frier with bolts in front, doors not closing properly. Observed gaskets damaged on drawer style freezer. 4-501.11 Maintain equipment in good repair.

Repeat violation 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 has TPHC sheets but the menu items are not filled out. Sheet needs to be completely filled out. CDI - new procedure sheet was given to the PIC and filled out during inspection.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed a sanitizer bucket with wiping cloths in it on the floor. CDI - bucket was moved to a bottom shelf.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed a clean cutting board stored behind the faucet of the 3 comp sink. CDI - cutting board was removed.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the drawer with raw burgers. Replace gasket.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken and cheese quesadillas that had just been made were stacked above chill line of make table at 65 degrees. Prepped foods need to be chilled to 45 or below before coidl holding. CDI- Quesadillas moved to walk in cooler in shallow amount to cool quickly.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Observed TPHC form without proper procedure information nor name of food being held with TPHC. CDI- PIC corrected incomplete TPHC form.

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 shredded chicken intially cooling in walk in cooler moved to make table of prep cooler before properly cooled. Chicken observed at 61 degrees. Make table is not for cooling foods. CDI- Chicken moved to walk in cooler in shallow amounts to properly cool.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bucket of chlorine sanitizer reading 0 ppm, appears sanitizer had not been changed out in few hours. CDI- Sanitizer remade to proper.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in make 52-53 degrees including cole slaw at 52, cut lettuce at 53, and shredded cheese at 53. Items had been in make table for an hour. bags of ice placed on top of foods to chill them, PIC will have cooler serviced as needed. Will follow up that cooler is working.

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 45F. -P Observed chopped chicken in walk in cooler at 55-56 degrees approx 5.5 hrs since cooling began, that was stored in a deep amount approx. 4-5 inches deep. Not likely to reach 45 degrees in the next 30 minutes in a deep amount. CDI- Cooling chicken moved to walk in freezer to rapidly reach 45 degrees in the next half hour of cooling.

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 chili meat being stored while hot in the make table to cool. PIC said meat had been cooling approx. 30 minutes. Make table is not made to cool foods, need to use proper cooling methods. CDI- Chili meat voluntarily disposed of by PIC. Chopped chicken observed cooling in pan that was too deep to properly cool. CDI- Chicken rapidly cooled in walk in freezer.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed all buckets of sanitizer reading 0 ppm, had not been changed since made at 6:00 AM. Be sure to change out sanitizer regularly to maintain strength. CDI- Sanitizer remade to proper strength.

3-501.13 Use approved thawing methods. Observed chicken left out overnight at room temperature to thaw, chicken observed at 41 degrees. CDI- Chicken moved to walk in cooler to complete thawing.

4-903.11(A) Store single-use and single-service articles to prevent contamination. Observed stacked single service cups near take out window not properly protected. PIC covered cups with plastic. GENERAL COMMENT: #6 2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed workers turning off faucet with hands and not using paper towels or a barrier to prevent re-contamination of hands. PIC instructed to workers to use paper towels to turn off faucet.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored above dry goods on storage shelf. CDI- Drink removed.

| 3-501.19 Follow proper TPHC methods per NC food code. Advised PIC to correct written TPHC procedures as tomatoes and cheese were listed on TILT procedure for time starting from room temperature. Prepped tomatoes need to chilled to 41 degrees before TPHC can be used and time must start for cheese when cheese is removed from cold holding, 41 or less. Gave PIC updated TPHC forms to correct the written procedure.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored above food in walk in cooler. CDI- Drinks removed.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed vegetable slicer not used today with food left on blades and blade guard. CDI- Slicer cleaned and sanitized.

3-501.19 Have pre-written TPHC procedures to hold food using TPHC. Observed sliced cheese held with TPHC methods, but TPHC written procedure had no procedure described. CDI- Corrected by instruction.

3-501.15 Use approved cooling methods. Observed chili and pulled chicken actively cooling in covered and deep containers. CDI- Foods vented and placed in shallow pans to speed up cooling process.

3-307.11 Prevent possible food contamination. Observed fly tape hanging from ceiling directly above clean dish drain board. CDI- Fly tape removed.

4-901.11 Air dry dishes. Observed dishes tight stacked while still wet.

4-501.11 Maintain equipment in good repair. Observed a few fryer baskets with damaged and broken spokes, need replacing ASAP.

2-401.11 Store employee drinks below food or food contact surfaces. Observed employee bottle drink stored on top of sleeves of single service cups. CDI- Drinks removed and properly stored. (repeat)

5-202.12 (A) Maintain hot water at 100 degrees min at handwash sinks. Observed hot water valve turned down and water only 75 degrees at handsink. CDI- Valve turned up, water observed above 100 degrees.

4-501.114 Maintain chlorine sanitizer at 50 - 200 ppm. Observed all sanitizer buckets and a spray bottle less than 50 ppm. Be sure to always use test strips to verify sanitizer strength. CDI- Sanitizer remade to proper strength.

7-201.11 Separate chemicals and store to prevent contamination of food or food contact surfaces. Observed packets of concentrated sanitizer stored directly above shake machine hopper. CDI- Chemicals stored separate in proper place.

6-404.11 Properly separate or dispose of distressed merchandise. Observed canned good with good sized dent stored with other canned goods. CDI- PIC disposed of canned good.

4-901.11 Air dry dishes and utensils. Observed some dishes being tight stacked while still wet. (repeat)

4-501.11 Maintain equipment in good repair. Observed torn gasket on hamburger prep cooler. Observed a few broken or damaged racks in walk in cooler and walk in freezer needing replacing soon. Observed a few fryer baskets with some broken spokes, baskets need replacing ASAP.22. GC - PIC wants to use TPHC for american cheese. Informed PIC they must have pre-written TPHC procedure for each product, observed american cheese being time labeled, but cheese was still in proper cold holding temperature in an ice bath.37. GC- Recommended to PIC to color code in use tongs at flat grill to prevent cross contamination between raw bacon and raw hamburgers and cooked bacon and burgers. Observed no cross contamination of these foods at this time.

Store employee drinks below food or food contact surfaces. Observed employee drink stored on cutting board of prep cooler. CDI- Drink removed.

Properly supply all handwash sinks. Main handwash sink by food prep area had no hand towels- CDI.

Cold hold TCS foods at 45 or below. Observed american cheese cold holding in an inadequate ice bath at 56 degrees. Need to keep ice as high as the food when using an ice bath. CDI- Cheese chilled and replaced in a proper ice bath.

Use approved cooling methods to achieve quick cooling of TCS foods. Observed hamburger chili meat being cooled at room temperature. Recommend using an ice bath to ensure the meat is cooled from 135 to 70 in 2 hrs and 70-45 in 4 more hrs.

Air dry dishes and utensils. Observed several tight stacked dishes while still wet.

Maintain floors clean. Observed some build up under racks in walk in cooler and floors under racks in storage area hall needing some cleaning.