AMC THEATERS 14 NORTHLAKE

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit and diarrhea procedures in facility. CDI: EHS provided procedures to PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee reheating cookies in kitchen area without a hair restraint.

4-501.11 Maintain equipment in good repair. Observed leak in RIF causing ice build-up. Food was not in contact with leakage. Repair.

5-205.15 Maintain a plumbing system in good repair. Observed cracks in can wash base around drain. Repair cracks or replace base. REPEAT.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one sleeve of cups not in protective packaging. PIC voluntarily discarded cups.

-REPEAT- 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 spillage and food debris in cabinets under self-service butter station. Observed food debris on interior bottom surfaces of cold holding equipment. PIC to address cleaning frequency.

5-205.15 Maintain a plumbing system in good repair. Observed cracks in can wash base around drain. Repair cracks or replace base.

-REPEAT- 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 debris and liquid residue under equipment in service and dishwashing areas. PIC to address cleaning frequency.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in several areas throughout kitchen particularly near drink dispensers and floor drains. Facility has a pest control program in place. Most recent visit was approximately a month ago and noted that facility was treated for flying insects. EHS recommends increasing pest control visit frequency to manage current issue.

4-501.11 Maintain equipment in good repair. Observed gasket damaged and split on storage freezer #1 door. Observed split gaskets on both doors of short 2 door cooler under the hot dog roller.

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 food debris and build up in cabinets where self serve butter topping is. Observed some food debris in other hard to reach areas of equipment. Ensure more frequent cleaning. 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 and liquid debris/residue under and behind equipment throughout facility especially near drink machine area, in the mop room, and the dry storage room floor. Ensure more frequent cleaning. REPEAT VIOLATION

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink on right of facility behind icee machines. CDI- PIC restocked paper towels.

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 held for more than 24hrs, per the PIC, without date marking. CDI- PIC printed off sticker to add to item. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. Observer heavy food debris accumulation in units throughout facility including hot box and 2D RIF near ice machine, low RIC, and debris/residue accumulation on shelving throughout 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 food and liquid debris/residue under and behind equipment throughout facility.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed Starbucks coffee cup without straw being stored on prep table in front of facility. CDI- PIC discarded cup.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Individually packaged Nacho Cheese hot held in right HH counter unit below 135F. *CDI - PIC moved items to HH cabinet and turned up temperature on unit. Once unit reaches proper temperature PIC will place items back into unit. 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 .

*REPEAT* 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - Employee food handlers without proper hair restraints. Provide.

4-501.11 Maintain equipment in good repair. *Observed - Tearing/peeling of Gasket on far left standing CH unit.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the back handsink near 3-compartment sink. CDI - PIC provided paper towels.

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 opened yesterday without datemarking. CDI - PIC properly datemarked. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers not wearing effective hair restraints. Provide.

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 exterior of rolling bins and handles of refrigeration/freezer equipment in need of cleaning.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed to-go cups stacked on countertops near register that are stored with rims exposed, not in protective packaging. EHS suggested to leave in plastic sleeves, cut hole at top and pull cups from top of sleeve, this will ensure the rims are protected to potential contamination.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in units that were damaged, torn and peeling in places. EHS discussed with PIC and he will reach out to maintenance to see if they can be replaced soon.

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 shaker and squeeze bottle not labeled at prep line.

5-205.15 Maintain a plumbing system in good repair. Observed significant water leak from piping while dish machine is in use.

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 flooring under cooking equipment/fridges with buildup and food debris, in need of cleaning.

4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser at three compartment sink unable to dispense sanitizer. PIC stated work order placed and parts ordered, awaiting arrival. Facility making solution by hand until repaired.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink- 0ppm. CDI: PIC replaced sanitizer container and primed- 400ppm.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in employee upstairs restroom. CDI: PIC provided paper towels.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed make table cutting board with moderate scoring and black buildup accumulating. 4-501.11 Maintain equipment in good repair. Observed torn gaskets on storage freezer #1. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed two stand up coolers not working, not being used. Observed 1 ice machine not working. Need to reseal soda gun holder, and reattach it.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed a dish machine on site. PIC said they only use it for washing 3-D glasses. They still need chlorine test strips for it. No test strips on site. VR REQUIRED 7/8/2021

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

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of butter and bin of popcorn kernels not labeled. CDI-PIC labeled.

4-501.11 Maintain equipment in good repair. Observed broken cabinet door at the self-serve area. Observed the lining peeling making it difficult for cleaning. Re-attach 3-comp sink to wall, reseal 3-comp sink.

4-602.13 Nonfood Contact Surfaces - C Observed the inside of cabinets with build-up, in kitchen and bar needs cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed front handsink leaking and loose, observed mopsink leaking as well and water on the floor.

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 areas and wall behind 3-comp in kitchen that need to be cleaned.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed food being dumped in the back handsink. CDI - cleaned out sink and educated to only wash hands at handsink. Do not dump food down handsink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf REPEAT VIOLATION. Observed no papertowels at the handsink in middle of main kitchen. CDI - provided papertowels to handsink.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed no quat in the facility, thus there is no sanitizer at the 3 compartment sink. The dish machine is currently running at 50 ppm chlorine sanitizer solution.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed nmo trash can at the handsink to the far back corner of main kitchen. Advised to provie trashcans to all handsinks.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed floors in need of cleaning in some areas of kitchen. Observed that the large fan attachments in the main kitchen have dust build up. Advised to keep physical facilities clean.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one with certification present during inspection.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P: Employees did not know reportable symptoms, illnesses, or responsibilities if exposed to each.

2-301.14 Wash hands before donning gloves and between gloves uses.-P: Observed employee don gloves before prepping and loading popcorn popper after working at cash register with no handwash. Same employee did not wash and change gloves after touching trash can then scooping popcorn. CDI- correction and hands washed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No hand towels at handsink at hallway into dish pit area. CDI- towels provided. 6-301.14 Post a handwash sign at each handsink. No handwash sign at bar handsink. CDI- sign provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed utensils and equipment stored as clean with greasy residue, greasy to touch, sticker glue attached, stickers attached. CDI- sent back to cleaning process.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Facility could not produce a thermometer for taking temperatures of food. Verification needed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food employee working with food while wearing watch.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed napkins in the bar stored on the floor and under drain line of 3-compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Interiors of coolers with food debris inside.

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 with many loose articles of trash. More frequent sweeping and cleaning needed.

6-301.12 Hand Drying Provision - PF Observed no paper towels at the bar hand sink. CDI (corrected during inspection) Towel holder re-stocked.

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 box of open hot dogs not dated. CDI by dating with the date the box was opened.

{ Cellar 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 utensils stored in a red bucket of sanitizer. Use above one of the above storage methods and wash in use utensils at least every 4 hours.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed torn gaskets on the 2 door stand up freezer next to the fry station.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed compactor door open. Keep closed. 5-501.115 Maintaining Refuse Areas and Enclosures - C Observed compactor pad under and around compactor in need of cleaning. Also noted odor present.