POTBELLY SANDWICH SHOP BALLANTYNE

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed sanitizer in three compartment sink at 0ppm. EHS observed compartment being actively used during inspection to sanitize food contact surfaces. EHS observed quaternary sanitizer available during inspection and hooked up appropriately. However, when dispensed EHS observed sanitizer at 0ppm. CDI - PIC was able to get dispenser to dispense sanitizer at correct concentration by end of inspection. (0) 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed meatballs and marinara sauce hot holding in steam well below 135F (see temp chart). PIC stated items are reheated in oven or water bath to 145F then placed in steam well for hot holding. Both items are commercially packaged items; meatballs are pre-cooked. PIC stated items were placed into steam well at 8:30am. PIC observed steam well turned off and observed breaker had blown and turned off steam well. PIC reset breaker and let steam well warm back up. CDI - PIC voluntarily discarded items. 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 EHS observed sliced turkey and ham cooling in WIC from being prepared at 8:15am. EHS observed sliced meats stored in large stacks in deep intake container with tight fitting lid. EHS observed no change in temperature over the course of 22 min (see temp chart). CDI - PIC placed sliced meats in freezer with lid off to quickly cool. EHS observed temperature below 41F prior to end of inspection. (0) 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 .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. EHS observed container storing in use wiping cloths stored on the ground. EHS provided education. CDI - PIC moved sanitizer bucket off ground. REPEAT (1)

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee picking up trash off make line floor with gloved hand. EHS observed employee finish task and then begin to continue working on make line without proper glove change and hand wash. CDI - EHS intervened and instructed employee to change gloves and wash hands. (1.5)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed numerous pans in dish area stored clean with food residue and debris present on food contact surface. CDI - PIC removed pans from service and placed in three compartment sink to be wash, rinsed, and sanitized. REPEAT. (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: 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. EHS observed multiple containers of dried seasonings and salt, as well as sauces in make line, without proper labeling. EHS advised to label all working containers of food. (0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed container of sanitizer on make line at 0ppm. CDI - PIC changed sanitizer and observed correct concentration of 200ppm (per manufacturer instructions). 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 container of sanitizer storing in use wiping cloths stored on the floor under deli slicer. CDI - PIC moved sanitizer container off ground. (0.5)

3-302.15 Wash fruits and vegetables prior to use. EHS observed avocados with stickers still present on outside surface in use on make line. EHS observed food employee bring avocados directly from WIC to make line without washing prior to storing in make unit. PIC stated procedure is to wash avocados and remove sticker prior to storing. (0)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous pans stored as clean in dish area stacked on top of each other still wet. EHS advised to stagger dishes to allow for air drying. (0)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed chemical bottle and employee beverage in basin of back hand sink. CDI- PIC removed items and sanitizes basin. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed table top can opener with blade encrusted with debris. CDI- PIC moves can opener to warewashing. (-0) 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 .

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bacon without water content fully cooked out stored outside of temperature control near oven and mayo at 44F in fliptop. CDI- Mayo prepped this morning moved to WIC for rapid cooling. EHS discusses bacon as a TCS food with staff and suggests implementing TPHC for non-crispy bacon held at room temperature. Bacon labeled for time during inspection. Temporary TPHC procedures were provided, and the permanent template found here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english (-3) 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 several items cooling in fliptops and lowboys with lids or wrapping. CDI- EHS discusses proper cooling methods with staff present. Cooling items moved by PIC to WIC. (-0.5) 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced RTE chicken in lowboy at 44F. CDI- Chicken moved to WIC where it rapidly drops to below 41F. REPEAT. No escalation of points for single item out of compliance. (-1.5)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed recently delivered frozen goods on ground inside WIF. CDI- PIC brings things to shelf and off ground. (-0)

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf . Observed no written procedures for V&D clean up available at the facility. CDI- EHS provided county V&D clean up procedures. (-0) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed deli turkey, ham, and roast beef closest to WIC entrance at 44F. PIC explains the door has been left open to accommodate a rush, and all TCS foods are 41F within 5 minutes of cooling behind the closed door. CDI- Items brought back to 41F rapidly. EHS advised PIC against the propping of WIC doors, apart from as necessary for deliveries. Repeat. No escalation of points due to CDI and lack of any other issues cold holding in the facility. (-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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados stored over closed bucket of hard boiled eggs. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed roast beef and turkey slices at sub prep top overfilled above metal pan fill line. The food above fill line was above 41F and the food below fill line was below 41F. CDI-Product was removed and placed into walk-in cooler to rapidly cool. 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 .

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 large bin of sugar unlabeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions and bucket of pickles on floor in WIC. CDI-PIC corrected during observation. **Points not escalated this inspection due to proper correction. Delivery truck had been received earlier today and rearranging took place in WIC.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers present inside make unit.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open employee drinks on prep counter and next to soup warmer. No contamination was observed. CDI - PIC moved drinks to designated area.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados stored over closed bucket of hard boiled eggs. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sliced tomato and sliced deli meats in WIC above 41 F. PIC stated that food had been prepped 4 hours earlier and placed in WIC to cool. CDI - PIC voluntarily discarded food. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed meatballs in steam well at 105 F. Observed commercial bags of Mac n cheese on tray next to soup warmer at 78 F. PIC stated that Mac n cheese was removed so it wouldn’t burn. REPEAT. CDI - meatballs were reheated less than 4 hours ago and put on TPHC. Mac n cheese was voluntarily discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut tomato and hummus in prep top at 51 F and 47 F, respectively. CDI - food was placed out less than 4 hours ago and put on TPHC. 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 .

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 tomatoes and sliced deli meats cooling in deep, covered pans in WIC. Food was above 41 F and outside cooling window. REPEAT. CDI - food was voluntarily discarded. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions and bucket of pickles on floor in WIC.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two wet wiping cloths stored on prep counter. Observed wiping cloth in detergent in 3-comp sink. CDI - PIC moved cloths to soiled linen container.

6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap at men’s restroom. CDI - PIC replenished with soap pump.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P. Observed various TCS foods registering < 135 F at steamwell. Refer to temperature chart. All foods placed into hot holding just prior to EHS arrival. CDI - All foods re-heated > 135 F.

REPEAT: 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. 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. Observed chicken salad cooling in tightly covered containers inside walk-in cooler. Products were prepped for today’s services prior to EHS arrival. CDI - Product vented to allow cooling towards < 41 F.

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 several unlabeled squeeze bottles and shakers inside reach-in units and prep counters.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed partially uncovered container holding sweet tea at beverage station. CDI - Beverage covered.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with dangling bracelet and protruding ring.

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed ice cream scooper stored in stagnant water at dipper well. CDI - Water discarded, utensils W/R/S at 3-compartment sink.

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 walk-in cooler unable to maintain TCS foods < 41 F. Refer to temperature chart for details. Ambient temperatures recorded at 55 F and only decreased to 50 F after 45 minutes. PIC contacted owner, Shakti Patel. EHS spoke with Shakti and advised that the unit is malfunctioning, facility would need to schedule for repairs. PIC contacted repair specialist and scheduled assessment for 4 pm. CDI - All products from previous day voluntarily discarded, remaining products relocated to walk-in freezer to cool to < 41 F. 3 DAY VERIFICATION REQUIRED.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed no label on chemical spray bottle at 3-compartment sink. PIC confirmed its contents as chlorine. CDI - Bottle labeled.

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. 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. Observed TCS foods cooling in tightly covered bags and containers inside walk-in cooler. Products were prepped for today’s services prior to EHS arrival. CDI - All products uncovered and relocated to walk-in freezer for rapid cooling to < 41 F.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed x1 employee without hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet nested at shelving unit next to walk-in cooler. CDI - All utensils separated to allow proper air drying.

REPEAT: 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 2x boxes of 6” single service containers stored on floor in back hallway.

4-501.11 Maintain equipment in good repair. Observed x2 cold drawer reach-in unit gaskets in need of repair.

REPEAT: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a purse, water bottles and x2 sets of keys stored on prep table and and cell phone charging cable resting on slicing machine in back prep room. CDI - Items removed.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. For more information, please visit: http://meck.co/FoodSafety. Observed no Vomit & Diarrhea clean-up procedure in facility. CDI - EHS provided education on establishment’s requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file.

4-602.11 (E) Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Observed brown and green build-up on non-food contact surfaces of soft drink machine. Higher and thorough cleaning frequency recommended.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed 1x container of meatballs hot holding between 105-113 F. PIC stated that the product was used for a catering order and then placed into hot holding; this activity occurred 30 minutes before EHS arrival. CDI - PIC re-heated >165 F.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. For more information on date marking please visit: http://meck.co/FoodSafety. Observed 1x opened container of whole milk with out date marking requirement. PIC determined that it was first opened on 12/27/21. CDI - Product date marked.

7-201.11 Store toxic materials to avoid contamination. -P. Observed 4x butane canisters used for cambros stored on shelving above RTE foods and prep station. CDI - PIC removed to chemical storage area.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed 1x package of Mac & cheese thawing in ambient air. PIC stated that the product was placed out to thaw prior to EHS arrival. CDI - PIC re-located food to WIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1x box of egg patties and 2x boxes of beans stored on the floor inside walk-in cooler and freezer units. CDI - PIC re-located products to nearby shelving.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers present inside make unit.

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 2x boxes of single service containers stored on floor in back hallway.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no qac test strips available during today’s inspection. 10-day VR REQUIRED

REPEAT: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone stored on prep table and and cell phone charging cable resting on slicing machine in back prep room. CDI - Items removed.

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 container of milk opened yesterday morning without date marked. CDI - PIC date marked item. All other date markings good. - 0 -

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probed thermometer in facility. A VR will occur by 4/15/2021 to ensure facility has purchased thin probed thermometer. - 0.5 -

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several bottles of sauce/dressing and shakers containing seasoning without labels present. CDI - PIC labeled all items. - 1 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone charging on top of can of tomatoes in prep room. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee lunch box stored over facility food items in walk in cooler. CDI - PIC moved lunchbox to bottom shelf, away from any potential contamination. - 0.5 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs (107F) in hot holding below 135F. CDI - Meatballs reheated to 165 before being placed back into hot holding. - 0 -

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 various deli meats prepped and cooling in RIC unit. Items prepped ~1 hour ago. Items moved to WIC to rapidly cool. Items reached 41 before being placed into cold holding. - REPEAT - - 0.5 -

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraints. * No Sign due to COVID-19 Pandemic

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed sliced tomatoes, sliced ham, sliced turkey, and chicken salad drop 0-1 degrees in 20-25 minutes. See chart above. CDI - Items either separated into smaller portions or taken to freezer for faster cooling.

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 sliced tomatoes, sliced ham, and sliced turkey prepared today but dated with tomorrow's date. CDI - Labels corrected. 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 chicken salad, opened gallon of milk, two bags of sliced chicken, and sliced ham without date marks. CDI - Items labeled. The gallon of milk was voluntarily discarded.

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 two metal pans of sliced tomatoes in cooling process stacked to the very top of the pan and covered, chicken salad in cooling process covered, and sliced ham and turkey in cooling process but closed in bags. CDI - Items separated into smaller portions, uncovered, and sent to freezer for faster cooling. No signature needed due to COVID-19 guidelines.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed food employee wash hands and recontaminate turning water off. CDI- coached; hands rewashed

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in two buckets and sanitizer compartment at utensil washing sink to be 75ppm or less QAC. Re-tested with facility test strips; test confirmed. Facility to manually mix until dispenser re-calibrated. VR

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 3 soups hot holding below 135 F even after stirring(see temp chart). CDI- reheated above 165F

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods cold holding above 41 F (see temp chart). Facility found out of compliacne for all temps above 41F but POINTS TAKEN ONLY FOR ITEMS FOUND TO BE ABOVE 46F. CDI- items placed on temp TPHC or removed to walk in to cool

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of ice used for public drinks on floor of walk in cooler. CDI- removed from floor