QUIKTRIP #1032

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken wings final cook temperature below 165F on several peaces of chicken. CDI - PIC voluntarily discarded all chicken and called maintenance to repair fryer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 5 boxes of wings and 4 boxes of mozzarella sticks hot holding below 135F CDI - PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with out hair restraint. CDI - Employee restrained hair.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in sanitize solution at 0ppm. CDI - PIC removed at proper concentration.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pizza trays stored as clean with visible food debris. CDI - PIC moved back to 3 comp sink for sanitization. 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 . 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. observed pizza trays stored dirty on top of pizza heating machine. EHS asked about cleaning frequency and PIC stated that they sanitize their pizza sheets by heating them in the oven at 400f for 4 min to sanitize. EHS talked about effective ways to sanitize through hot water dish machine or chemical sanitizer. CDI - PIC moved to 3 comp sink for proper sanitization. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 serving spoon handle stored in marinating chicken. CDI - Moved to 3 comp sink.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed Scrubber and food debris in hand washing sink. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork egg rolls on hot dog roller under 135F..CDI.Eggs rolls were reheated to 170F and placed back on roller 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed clear plastic containers stacked wet. CDI.. Containers were separated .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. Per PIC does have CFPM but was unable to pull up. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed items stored inside handwashing sink..CDI..Items were removed

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observe food stored on floor in WIC.. CDI..Items were placed on shelf

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed Sanititzer bucket stored on 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 drip catcher with black build up.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine reaching 129F PIC called out repair tech. 3 Comp sink will be used temporarily. EHS will return in 3 days 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3 comp sink at 0ppm.. Faciity was out of sanitizer.. PIC went to another QT to get sanitizer. Had PIC make up sanitizer.Sanitizer reading between 200-400 ppmn For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water measured 109F at beginning of inspection. Employees were just cleaning out all tea urns which used up a lot of hot water. CDI - Hot water checked at end of inspection and it was 120F. 0 pts.

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

4-501.11 Maintain equipment in good repair. Torn gasket present on reach-in freezer door. Replace torn gasket. 0 pts.

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. Clean cart in walk-in cooler. 0 pts.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC is not a CFPM.

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 food debris on plastic containers stored as clean. CDI - Items were moved to be cleaned at 3-compartment sink. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet sanitizer cloth sitting out next to handsink. CDI - Sanitizer cloth was removed.

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

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 boxes of single-service cups on the floor in storage room. CDI- PIC picked boxes up off the floor.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in dish area blocked by dishmachine crate and foot stool. CDI - Items were moved to unblock handsink.

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 food debris on plastic containers, scoop, and tongs stored as clean. CDI - Items were moved to be cleaned at 3-compartment sink. REPEAT.

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 scoop stored in chorizo container with handle in contact with food. CDI - Scoop was removed.

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 spilled liquids from soda boxes on the floor in storage room containing soda box containers. Needs cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed scoop and tongs with residue on them. CDI- Utensils were moved to be cleaned.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service lids on the floor.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food waste in hand sink next to three compartment sink. CDI: Food employee cleaned hand sink.

5-205.15 Maintain a plumbing system in good repair. Observed clogged mop sink next to back door. PIC stated work order has been placed.

4-501.11 Maintain equipment in good repair. Observed torn gasket on make table in kitchen. PIC put in work order for gasket.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food waste buildup on shelves in walk-in cooler used for kitchen food. 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 food waste/splash on floor in room behind soda machines, and on floor behind ice machine and dish machine.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door has gaps when closed, large enough for pests to enter. Need to install weather stripping to eliminate gaps in door.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board on prep cooler with deep cuts/grooves Resurface or replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up in coolers. observed food debris build-up under prep cooler cutting board.

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 a container of sliced ham not date marked in walk in cooler, date ham was opened could not be verified. CDI- PIC disposed of ham.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of glass cleaner not labeled. CDI- Bottle labeled.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door has gaps when closed, large enough for pests to enter. Need to install weather stripping to eliminate gaps in door.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed floors needing better cleaning in dish area/ storage areas.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in main prep cooler; facility does have a digital temperature monitoring device but access to reading temperature of cooler not readily accessible.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open box of bagels stored on floor of walk in freezer and a few other boxes of food stored on floor. CDI- Food stored off the floor.

3-304.14 Wiping Cloths, Use Limitation - C - Observed a sanitizer bucket at 0 ppm on the front line. CDI - bucket was refilled at 200 ppm.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the under-counter freezer at the front of the kitchen. Replace gasket.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed black build up in the ice machine. Observed sticker residue on containers stored as clean. Make sure to get stickers off completely before washing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed egg rolls on the roller below 135F (see temperature chart). CDI - items were voluntarily discarded.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed an employee using sanitizer at 0 ppm QUAT. CDi - PIC figured out it was just water in the bucket. Bucket was filled with 200 ppm QUAT sanitizer.

General comment 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 3 scoop handles down in products in the prep unit.

2-101.11 PIC shall be present during all hours of operation.-PF Observed PIC is not certified. -Facility has 180 days from permit issuance to obtain.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC was unable to locate written copy of employee health policy when asked and unaware of symptoms on policy. CDI- Employee health policy was located by end of inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple plastic dishes and serving utensils with heavy sticker residue. CDI- All items were sent to be re-washed.