FRANKIES OF CHARLOTTE

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pizza hot holding at temperatures between 122F and 131F in display case. CDI - Pizza is reheated, held for a short time, and discarded during inspection. PIC has been advised to place pizza on TPHC. -0 points- 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 commercially made pulled pork, portioned into plastic bags, cooling in flip top cooler. Pulled pork was stored above fill line. CDI - Pulled pork was removed from commerical container and portioned in bags prior to inspection. Pulled pork was moved to walk in cooler to rapidly cool to 41F or less. PIC has been advised to leave portioned bags open during the cooling process, place a single layer on a baking sheet, and allow to cool in walk in cooler prior to placing in flip top cooler. -0.5 points- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous fruit flies around can wash and high temp dish machine. -1 point-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at pizza station with deep gouges and staining. Recommend replacing. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2- 10 stack of dishes visibly unclean due to marinara splatter stored as clean under passthrough. CDI- PIC removed items to dish area. *REPEAT* 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed diced honeydew, shredded lettuce, cut tomatoes, and milk in WIC without a date, pizza sauce in prep unit without a date, and buttermilk in cold drawer at batter station without a date. PIC was aware of dates when items were originally opened and prepped, all within 7 day parameter. CDI- PIC marked correct dates on items during inspection. 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 .

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 bowls without handles being stored in container of flour in dry storage and seasoning stored at end cook line.

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 at bottom of prep units and in gaskets throughout facility.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- *Observed - Employee properly wash hands and turn off faucet without using a barrier recontaminating employees hands. *CDI - PIC informed employee of mistake and had employee properly rewash their hands.

*REPEAT* 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 1 metal container and 2 slicers with dried food debris build up. *CDI - PIC placed items into dish area to be washed rinsed and sanitized. 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 .

3-307.11 Protect food from contamination sources not specifically noted by the code. *Observed - container of cooked wings stored on top of another container of cooked wings exposing wings to possible contamination from the bottom of the containers. *CDI - PIC placed metal lids on containers, creating a barrier between containers and the food product.

*REPEAT* 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 2 metal containers, and a robot coupe with food debris build up. *CDI - PIC moved items to dirty dish area to be washed, rinsed and sanitized through the dish machine. NOTE: Points deducted remain the same due to improvement. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Calamari, Roasted Tomatoes, Diced Grilled Chicken, Buttermilk ranch and shredded cheddar above 41F. *CDI - PIC voluntarily discarded calamari and roasted tomatoes. PIC quickly cooled Diced Grilled chicken as it still had time to cool. PIC placed Shredded cheese and buttermilk ranch on TPHC with a start time of 12:00 PM and discard time of 4:00 PM. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Metal containers wet stacker throughout clean dish rack.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed “clean” scoop with dry food debris. CDI - PIC rewashed and sanitized. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed both ice machine chutes accumulating black residue. Clean and maintain. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the bar dishmachine not sanitizing and going from wash to rinse then purinse and not sanitizing. PIC is contact ECOLAB for repair. CDI - Glasses will be washed in the kitchen high temp dishmachine, which is reaching 167F. 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 . 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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Sheet pans of baked beans, marinara, and sausage uncovered from day before. PIC covered foods.

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 pizza sauce in deep plastic covered container cooling from the day prior with a temperature of 49F. CDI: PIC voluntarily discarded sauce and discussed keeping the cans of tomato sauce in the cooler to speed up the cooling process for larger batches. 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 .

3-501.15 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 pizza sauce in deep plastic tightly covered container in WIC that was cooling from the day prior. CDI: PIC voluntarily discarded item and different cooling methods discussed with PIC. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken and raw calamari holding at 45F in breading station. All other items in breading station were 39F. CDI - Raw chicken and raw calamari were moved to walk in cooler to rapidly cool to 41F or less. -0 points- 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed SD-20 Degreaser, glass cleaner, and Greased Lightning cleaner stored on counter top with single use drink cups. CDI - Cleaning items were moved to designated storage area underneath counter top. -1 point-

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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed blue cheese dressing dated 11/17 in reach in and corn dogs dated 11/24 in WIC. CDI - PIC voluntarily discarded items. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee book bag and phone on prep surfaces. CDI - Items were removed.

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 - drink was voluntarily discarded.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed sanitizer bucket in the front service line in the handsink. CDI - bucket was removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pizza in the hot holding cabinet between 120-137F. Observed pizza at the front service line at 112F. CDI - PIC discarded the pizza at the front service line. Pizza’s in the hot holding cabinet were placed on time as they were placed in the unit at 1230P. If your facility chooses to do time as a public health control (TPHC) Pizza’s in the hot holding cabinet will need to have a written procedures for this process. You may create your own or TPHC procedure template may be found at: http://meck.co/FoodSafety 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese in the prep top cooler at 43F. Temped TCS products in the unit and all to be at 41F and below. Unit was in defrost. CDI - Allowed the PIC to rapidly cool down the cheese to 41F and below. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed the following foods opened and kept for longer than 24 hours not date marked: cooked mushrooms in the walk in freezer and in the prep top pizza cooler, prepped on Tuesday. CDI - PIC properly date marked the foods. **BIG improvement in date marking** For more information on date marking please visit: http://meck.co/FoodSafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed orange liquid in the a quat sanitizer bottle. CDI - PIC removed the liquid from the bottle.

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 pizza prep cooler gaskets and interior are in need of cleaning, accumulation of food debris. Clean and maintain.

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 open employee drink on prep table. CDI - drink was voluntarily discarded.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of both ice machines accumulating black residue. Clean and maintain.

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 the following foods opened and kept for longer than 24 hours not date marked: shredded mozzarella, opened yesterday CDI - PIC properly date marked the foods as they were opened within the last day. **BIG improvement in date marking** For more information on date marking please visit: http://meck.co/FoodSafety

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemicals stored on drain board. CDI - PIC relocated.

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 just prepped Cole slaw cooling covered in the reach in cooler. CDI - Explained to the PIC the importance of cooling uncovered to allow for the TCS product to rapidly, once cooled to 41F the TCS product may be covered. 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 .

4-101.19/4-202.16 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 one gasket on reach in cooler at cook/prep line torn. Replace

General Comment: 2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf Observed the following priority items observed during the inspection: Cold holding and date marking. CDI - Provided education and emailed NC food code changes and guidance via email. No points taken at this time.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed the currently employee health policy for this establishment 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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed establishment does not have written procedures for these types of event. Ensure a written plan in place by the next inspection. CDI- provided PIC NC food code changes and guidance via email. For more information please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep cooler on the left side of the pizza oven with an ambient air temperature of 42F. Temped the following foods above 41F: tomatoes, spinach artichoke dip, chopped hard boiled eggs. PIC voluntarily discarded TCS foods in the unit and will call for repair. Verification visit required to ensure compliance. Facility has multiple refrigeration units and still operate without this unit.

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 caesar dressing (made in house) date marked 10/28 (expired) CDI - PIC voluntarily discarded. For more information on date marking please visit: http://meck.co/FoodSafety 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 the following foods opened and kept for longer than 24 hours not date marked: buttermilk, ricotta, and mozzarella. CDI - PIC properly date marked the foods as they were opened within the last 2 days. For more information on date marking please visit: http://meck.co/FoodSafety

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed cooled chili from a couple days ago uncovered in the walk in freezer.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.Observed bar utensils stored in standing soda water. Discontinue this practice.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed “Clean” slicer with some food debris. CDI - Cleaned during the inspection. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles in the bar accumulating black soda residue. Observed the ice machine chute accumulating black and pink residue. Clean and maintain

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 chili in walk in cooler cooled from Saturday without date marking, chili is made in house. Observed meatballs made in house in freezer without date marking. Observed spinach dip made in house without date marking. CDI - PIC able to provide the dates on when these foods were prepped. Allowed to properly date mark during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of perioxide disinfectant not labeled in the cafe. CDI - PIC properly labeled during the inspection.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed paper towels stored under the handsink in server station. CDI - PIC removed the paper towels and relocated.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on the under counter refrigerator at server station accumulating black residue. CDI - cleaned during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 4 metal container with food debris on the inside/outside. CDI-PIC took back to be W/R/S. EHS did not take for this today due to the large amount of dishes and only 4 were an issue.

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 sausage that was thawed and prepared today in a prep unit at 51F, all other food was in temp. CDI-PIC voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets in the reach in cooler near the pizza station. PIC said they have already contacted a company about fixing them, the pizza containers damage them.

6-303.11 Intensity-Lighting - C Observed lights out in the kitchen area, (less than 50FC in prep area), some kitchen lights worked, around the grill area and some prep areas but the majority was not. the building was being worked on and the connections are not working for that area. Maintenance was on site and working on it.

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 one container of spinach dip no DM. All other items in whole facility had DM. CDI-PIC DM.

4-501.11 Maintain equipment in good repair. Observed water leaking from underneath ice machine, the condensation pipe appears to be to short to reach the drain. PIC did not sing due to Covid protocols

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed deli slicer stored clean with food debris on the stand. CDI-PIC took back to be washed/rinsed/sanitized (w/r/s)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs in hot holding and the three sitiing on the top out of the sauce were below 135F (see temp chart). CDI-PIC voluntarily discarded all meatballs and brought out fresh.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a large plastic container of chilli at 46F, made yesterday. PIC had no inclination as to why. CDI-PIC voluntarily discarded

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed PIC cold pickling raw vegetables (onions, cut green tomatoes, carrots) and keeping them past the 7 day window. Date was 10/28. Explained to PIC they can do this with non-TCS products, can use the same recipe but must not include tomatoes. CDI-PIC voluntarily discarded. Repeat Violation.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee and PIC with no hair restraint.

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 lettuce, tomatoes and melon with no date labels. 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 ham dated for 5/12 in the walk-in cooler. Corrected during the inspection (CDI) - Items were discarded. -1.5pts-

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 scoop handles in the sugar and ice at the bar, touching product. Ensure that handles remain out of product or upright. CDI- Handles were removed. -0pts-

6-301.14 Handwashing Signage - C Observed no hand wash signs at the 2 main bar hand sinks, the event room bar and kitchen hand sinks and the cafe bar hand sink. CDI (corrected during inspection) Signs provided to post at these locations.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed main bar dish machine chlorine reading zero ppm. VR (verification required) service call made during inspection. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bucket at the main bar reading under 200 ppm for Quat sanitizer. Bucket refilled at 3 comp sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed hot dogs sitting in water in a pan on top of the prep cooler. CDI by discarding the six hot dogs. Hot dogs are keep in the chef base cooler drawer under the grill and PIC will tell employees to discontinue this practice.

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 no written procedure or times marked for cooked pizza in the pizza area and Hollandaise sauce, made with patuerized eggs, held on steam table below 135F. TPHC form emailed with inspection. VR

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed ROP of cooked chicken, cooked meatballs, cooked sausge and pancetta. PIC discarded all vacuum packaged items and will discontinue using the ROP process of cooked or raw proteins until a HACCP plan and varinance are obtained. VR Varinance form emailed with inspection. Note The State must review and approve this variance and HACCP before facility may ROP these items. Facility did ROP nuts and non TCS items which don't require a variance.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label white bins of sugar and flour in the pizza area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bread crates on the kitchen floor and boxes on the walk-in freezer floor. Bread crate with bread should not be directly on the floor, empty bread crate put under bread.