BURGER 704

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 on the walls in the back dish room, under the prep sink, and behind the grill. Observed walls in need of cleaning.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wet wiping cloth stored in soap water in 3-compartment sink. PIC stated cloth is used for washing dishes, and has been sitting in soap solution for one hour. Wet wiping clothes cannot be stored in a non-sanitizer solution when not in active use. -CDI- PIC removed wiping cloth from solution and placed in soiled laundry. -REPEAT-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink leaking to the point where employees are not using it. Get fixed so that employees and use.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knives and container housing contact paper in need of cleaning. CDI- Knives taken back to be washed. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in soap water instead of sanitizer. CDI- Sanitizer water made.

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 contact paper used for burgers heavily soiled with old food debris. CDI- Contact paper discarded and container washed.

4-502.11(A) Maintain utensils in good repair. Observed rusted shelves housing dish storage.

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 Knife case, low reach in unit and double door single low RI gasket in need of cleaning.

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 the back kitchen area in need of cleaning under and around equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on pan. Observed employee apron hanging on a knife (Knife cleaned).

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hotdogs holding below 135F in the hotwell 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Back hand washing sink's paper towel dispenser was jammed. Paper towels or other approved method must be available at hand washing sinks during all hours of operation. CDI - PIC fixed dispenser. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. Small flies observed in back ware washing area. Contact pest control to treat for flies.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 employee wearing watch on wrist while preparing food. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gaskets on upright freezer doors. Shelves in walk-in cooler are beginning to rust. Repair/replace listed equipment. REPEAT

4-501.11 Maintain equipment in good repair. Replace torn gasket on upright freezer door. Shelves in walk-in cooler are beginning to rust. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pans and container housing lids on need of cleaning. CDI- Items taken back 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 .

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 bottles without labels. Label items.

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 cold drawers in need of cleaning at the grill 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 wall near the 3 comp in need of cleaning.

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 in need of cleaning in the clean dish storage area. CDI- Dishes taken back to be cleaned.

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 handle of scoop stored in ground beef. CDI- Removed.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed no sanitizer a the 3 comp sink for the kitchen. CDI- Sanitizer placed at the sink.

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 cold drawers in need of cleaning.

2-301.14 Wash hands before donning gloves and between gloves uses. -P 2-301.14 When to Wash - P observed employee handling raw ground beef patties then handling meat press and spatula without washing hands. Spatula was then used to remove cooked burgers from grill (See #37). CDI- employee removed soiled gloves, washed hands, and then put on clean gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed pitcher of water stored inside handsink. CDI- PIC removed.

3-302.11(A) Separate the different types of raw animal foods. -P observed raw ground beef stored over raw bacon and condiment packages in the walk-in cooler. CDI- rearranged storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed wall-mounted potato dicer to be heavily soiled. CDI- wash, rinse, and sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed lettuce and tomato stored in flip-top cooler > 41F (4 hours per PIC). CDI by voluntary discard by PIC. Lettuce and tomato were in overfilled containers. observed hamburger patties in drawer cooler > 41F. (<2 hrs per PIC) CDI by moving to walk-in freezer for rapid cooling. observed below 41F prior to departure.

3-307.11 Miscellaneous Sources of Contamination - observed same spatula being used for raw and cooked burgers on the grill. utensils replaced with clean utensils and one used for raw and other used for cooked.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F. observed pans soaking in 3 comp sink wash water vat 90F solution. CDI added hot water.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled pan (raw ground beef) stored on clean side drainboard of 3 comp sink. sink washed, rinsed, and sanitized.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored in upright freezer. CDI discard by employee.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker residue on containers stored as clean on the drying rack.

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 dust build-up ceilings around hvac vents.

6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit flies in the back warewashing and prep line areas. Continue increased pest management until issue has been resolved.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Onion and tomato stored directly on rack in prep cooler. All other produce stored in containers in prep cooler. Correct storage. (0pts)

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Large white single service to- go boxes not protected during storage. Boxes were pre-set. CDI- PIC Chef Corey Dibble corrected.

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. Ceiling tiles; HVAC vents in prep/ line areas with dust build up. Cleaning is needed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor build-up in upper back corners of the large ice machine. Needs detailed cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cold drawer with cheddar, pepper jack, mozzerella, and provolone all holding above 45F (see temperature observations chart). CDI: PIC put all items in freezer to be cooled down. All others products in this unit measured below 45F.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple in-use wiping cloths stored out of sanitizer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed onions, green peppers and bratwurst hot holding below 135F (see temperature observations chart). CDI by reheating to above 165F (see temperature observations chart).

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of fruit flies near the dry storage area. According to PIC, facility's last pest control visit was this morning. PIC to monitor and maintain food products closed.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed an apron with build up stored on air drying shelving with clean utensils.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean at the side of the flat top grill where grease has accumulated. Observed grease build up on the wheels of the cart used to store fry baskets.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed only food thermometer not functioning. CDI by replacing with a calibrated thermometer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on ice bin back lids and under flat top grill.

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 build up under cook line equipment.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a pitcher used for filling with hot water stored inside the cookline handsink. CDI by removal.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried potato debris on the potato slicer, observed build up on can opener blade. CDI by removing to be re-washed. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed all sanitizer: dispensing at the sink and in sanitizer buckets stored below 50ppm. CDI by obtaining a new quat sanitizer container to replace the empty container.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed products stored inside the prep cooler at 54-57F (see temperature observations chart), including but not limited to: cole slaw, sliced tomatoes and sliced deli meat. CDI by moving into the walk in cooler and reach in units to cool and store.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed 4-5 inaccurate internal air thermometers. 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer provided in the prep cooler.

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

4-501.11 Maintain equipment in good repair. Observed prep cooler not maintaining temperature. Observed all products inside the unit 55-57F.

5-205.15 Maintain a plumbing system in good repair. Observed the handsink in the dishroom not consistently providing hot water or providing hot water at a low water pressure. Handsink is adjacent to another handsink that may be used until repairs are made.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced tomatoes, cole slaw, and cheese stored in prep cooler > 45F. CDI by voluntary discard of food products. DISCONTINUE USE OF COOLER UNTIL REPAIRED AND CAN PROPERLY COLD HOLD FOOD <45F.

4-501.11 Maintain equipment in good repair. Observed prep cooler operating with ambient air temperature of 58F. REPAIR.

5-202.12 Handwashing Sinks, Installation - PFCheck the handwashing sink for sensor repair. Observed difficulty maintaining a flow of water for the required 15 seconds without the need to re-activate the faucet.

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 front counter near the registers without protection from contamination. Observed visible splatter on the cups from the neighboring soda dispenser. Cups were replaced with new cups in the plastic sleeve.

6-501.12 Cleaning, Frequency and Restrictions - CClean the floors at a frequency to prevent build up. Observed minor build up on a corner wall under shelving near the front entrance.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PMaintain all food contact surfaces clean to the sight and touch. Observed build up on the ice macine deflector plate. CDI by contacting maintenance to shut off the unit to prepare for the cleaning process.

6-501.111 Controlling Pests - PFMaintain the facility free of pests. Observed a presence of fruit flies at the mop sink area. Facility is to clean in the area and have this area treated. Advised to keep the door closed to prevent further infestation into the kitchen area.

3-304.14 Wiping Cloths, Use Limitation - CProperly store all wiping cloths. In use wiping cloths are to be stored in sanitizer. Observed 3 on prep tables and cutting boards.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - CClean the mop sink area and clean the fan cover inside the walk in cooler.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional EmployeesThe person in charge (PIC) must provide documentation or otherwise demonstrate knowledge of an employee health policy. PIC was unable to demonstrate detailed knowledge of the employee health policy or provide documentation. CDI- education.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsFood contact surfaces must be clean to the sight and touch. Observed heavy build up left on the potato slicer reportedly cleaned today (advised to re-wash). Ensure all utensils left in storage are stored while clean. Observed plastic containers with grease or debris (removed to be re-washed).

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringProtect all single service while in storage. Observed a small stack of single service cups stored unprotected on the front counter.

4-302.14 Sanitizing Solutions, Testing DevicesProvide a method for testing sanitizer. Observed no test strips available inside the facility. The only available test strips were inside the office of the PIC on another floor. PIC should always provide sanitizer test strips for use in the facility.