CHICKIE'S & PETE'S- CAROWINDS

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed an insert container of French fries to be at temperatures of 118-129F beneath the heat lamp. Cookline employees stated that they had only put the fries into hot holding approx 10-15 mins prior. CDI - Fries time stamped for discard/used immediately. 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 approx 20 Caesar salads to be cooling at a rate of 0.0 degrees/min in the WIC. Salads were observed to be enclosed completely in plastic clamshells restricting cold air flow from properly cooling the products. PIC stated that the salads were prepared within the last 30 mins. CDI - Salad clamshells opened to allow for adequate cold airflow to facilitate rapid cooling. 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 .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed the ice scoop to be stored in the bulk ice bin with its handle in direct contact with the ice inside. CDI - PIC removed ice scoop.

4-501.11 Maintain equipment in good repair. Observed reach in freezer that was not on and with top door that could not remain closed, facility was storing bags of frozen fries in equipment and fries remained frozen during inspection. PIC stated they would request maintenance for unit.

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed fries and raw shrimp slacking in RIC with an ambient air temperature of 44F, both items were still 41F and below. CDI-PIC removed items and placed into another RIC.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed empty soap dispenser at handwash sink by 3 compartment sink. CDI-PIC refilled soap dispenser.

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 TPHC procedure list sour cream, ranch, and salsa, but TPHC log listed those items under one item (PC toppings) and did not have times recording for all TPHC items that fall under PC toppings. CDI-PIC added individual toppings to time log.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of unopened pretzels stored on WIF floor. PIC moved boxes off the floor.

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 moderate grease buildup behind fryers near RIF and wheels of equipment cart near fryers.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed no date on several premade Caesar salad in reach in with no date. CDI - PIC discarded undated items. - 1.5 - 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 boxes of chicken and several boxes of fries stored on floor in walk-in freezer. CDI - Boxes were stacked on shelf off of floor.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Establishment did not have thin probe thermometer. CDI - Establishment was able to provide thin probe thermometer before the end of inspection.

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 to contain buildup (grease from fryers). Observed food residue on the interior of RIC drawers below grill.

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 peppers being held above 41F. peppers were put put 30 minutes before EHS arrival. CDI-peppers put into WIC to cool down.

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 to contain buildup (grease from fryers)

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 food residue/debris on them stored as clean on the dish rack. Observed the metal pans also had a sticky residue to them. Observed food debris in bottom of the containers on the dish rack that held utensils such as scoops and spatulas. CDI - Dishes were cleaned. REPEAT.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed current employee health policy does not reflect the addition of salmonella (non-typhoidal). CDI- Provided PIC New NC Food Code changes and guidance via email. For more information on employee health policy please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pans, utensils, pans on the drying rack are sticky to the touch. CDI - PIC took utensils and pans to get rewashed and sanitized.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the cutting boards throughout are scratched and scored. Replace.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings and coats stored on the dry food shelving rack.

4-501.11 Maintain equipment in good repair. Observed freezer gasket in need of replacement.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris on refrigerated drawers and in gaskets of same unit.

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 of debris on wall at three compartment sink .

4-501.11 Maintain equipment in good repair. Observed reach in gasket in need of replacement.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed label on thawed chicken wings to be incorrect. CDI both items discarded.

4-502.11(A) Maintain utensils in good repair. Observed numerous gaskets in need of replacement throughout the facility.

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 ceiling tiles near three compartment sink and frp board behind three compartment sink in need of replacement. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee actively prepping food without a hair restraint. Ensure to wear a proper hair restraint such as a hat or hairnet when working with food. CDI employee wore a hairnet by the end of the inspection.

6-303.11 Intensity-Lighting - C Observed one hood light not functioning above grill in hood system. Ensure to repair or replace.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple FCS items were soiled with food debris. CDI- All items were taken to sink.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Ice scoop handle was in ice. Keep out of ice.

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

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Sanitizer recorded at greater than 400ppm coming from dispenser. Facility has called ecolab and in the meantime will make sanitizer manually. VR.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Knives stored in crevices of prep units. CDI- Removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed ranch dressing overstacked at 49 degrees F.CDI

7-201.11 Separation-Storage - P - Store toxic substances so that contamination of food or equipment is prevented. Observed cleaner stored above boxes of cheese on storage rack. CDI, cleaner relocated for proper storage.

as 2-303.11 Prohibition-Jewelry - C - Employees may only wear a plain wedding band on fingers or wrists. Observed an employee wearing a watch.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed some containers being wet stacked at drain board of 3 compartment sink.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed pizza prep refrigerator not functioning while on site due to not being plugged in. CDI, operator plugged unit back in. 4-501.12 Cutting Surfaces - C - Observed pizza prep unit cutting board with heavy scratches and need of resurfacing or replacement. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed 2 damaged fryer baskets. CDI, operator removed items from use.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed personal bag stored with consumer items on storage rack.

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 - PIC stated that items on front line were held on Time but logs not completed. Repeat.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Single-service cups furnished for consumer self service shall be from an approved dispenser or kept in original plastic protective packaging covering lip contact surface. Observed lip contact surface area exposed on single-service cups at register.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed wooden pizza utensils with some damage. Repair / replace equipment as needed.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Observed corners of clean drainboard of 3 compartment sink accumulating dry soil residues.

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 Observe employee handle raw beef and with gloves on and proceed to cook meat using utensils without changing gloves. CDI- Employee told to discarded gloves and wash hands.

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 No time marks on food under TPHC.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee (with a beard) was handling french fries with no beard guard.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed prepped pizza dough with cheese on dough sitting on pizza rack at 63F. PIC stated facility will utilize that method on busy days to speed up the proccess. CDI- PIC stated cheese had been out of temperature for about 30 minutes. Product was brought to freezer to cool down. Facility will look into utilzing TPHC to hold product. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a container of oil, water, and french fry seasoning unlabeled. CDI- PIC labeled all products.

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 two dented cans of black olives stored with non-dented cans. CDI- PIC removed cans.

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 sanitizer bucket record at 0ppm Quat. CDI- Bucket re-filled.

4-502.11(A) Maintain utensils in good repair. Observed one plastic lid for buckets damaged with a crack. CDI- PIC discarded.

5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P Observed drain pipe draining directly into drain. Cut pipe to provide an air gap. VR.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed sliced cheese and pepperoni stored in a flip top cooler with the top portion maintaining a temperature above 45F (see temperature observations chart). CDI by voluntary disposal.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed a blue chemical stored in a bucket labeled sanitizer not registering as quat or chlorine based sanitizer. CDI by voluntary disposal.

6-202.15- Protect outer openings of establishment from insect or rodent entry by filling or closing holes and other gaps along floors, walls and ceilings. Observed a gap underneath the walk in freezer exterior door that leads to the outside.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringOBSERVED ICE BUCKETS NOT STORED INVERTED IN BETWEEN USE. CDI BY PIC STORING INVERTED TO FACILITATE WATER DRAINAGEOBSERVED SOME PANS STACKED TIGHT WHILE WET. AIR DRY COMPLETELY BEFORE STACKING.

4-602.13 Nonfood Contact SurfacesOBSERVED SEVERAL REFRIGERATION GASKETS WITH FOOD DEBRIS PRESENT. CLEAN GASKETS

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge ProhibitionOBSERVED INTAKE VENTIALTION GUARD ABOVE PREP SINK TO HAVE HEAVY DUST BUILD-UP PRESENT. CLEAN VENT GUARDS

5-205.11 Using a Handwashing Sink-Operation and MaintenanceHandsinks are to be used for handwashing only.OBSERVED HANDSINK IN KITCHEN BEING USED AS A DUMP SINK (ICE PRESENT INSIDE SINK).CDI BY INSTRUCTION

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingGENERAL COMMENTDecide to either date mark foods according to prep or opened date OR date of disposalDO NOT USE BOTH BECAUSE IT WILL CAUSE CONFUSION.

3-304.14 Wiping Cloths, Use LimitationSanitizing buckets used for wiping cloths must be free of floating debris and residue and maintained clear.OBSERVED SANITIZER IN BUCKET WITH DEBRIS AND RESIDUE PRESENT.