WAYBACK BURGERS MINT HILL

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 hot dogs and lettuce in the WIC cooling at a rate of 0.0 after 17 minutes. Both foods were prepped today per PIC. PIC also stated that the facility was putting a delivery away earlier in the day. EHS notes that WIC is small, however all TCS foods inside were at 41F or below. -CDI- Foods were vented and moved into the WIF briefly for the foods to rapidly cool. Foods cooled by the end of the inspection. 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 .

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster on the right side of the dumpster area missing the drain plug. Ensure that dumpsters have dumpster plug in place. REPAIR OR REPLACE.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed that the facilities hand sink that is at the far end of the cook line had a non-function paper towel dispenser at the time of the inspection. -CDI- PIC provided paper towels and determined that the dispensers batteries were dead. PIC went to the store while the EHS was writing up and got batteries for the paper towel dispenser and replaced so that it was now functioning.

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 bottle of butter flavored oil on the prep unit with no labeling, observed spice shaker (pepper) with no labeling. Ensure all working food containers are labeled to identify foods. -CDI- PIC labeled the unlabeled food containers.

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 rusting on the shelving throughout the WIC. Ensure all non food contact surfaces such as shelving are free of corrosion.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing in the right dumpster of the dumpster area. Replace dumpster plug for dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open in shared dumpster area in parking lot adjacent to the facility. Ensure dumpster doors are closed when not in use.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed chili and cheese sauce hot held at < 135 F in warmer. CDI - Both products reheated > 165 F. EHS and PIC discussed about adjusting the thermostat to slightly above medium to retain foods at required hot holding temps. -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.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed spray bottle with faded label containing degreaser. CDI - PIC labeled chemical. -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 high volume of lettuce cooling covered and stacked inside two lidded plastic containers in the walk-in cooler with a 0-2 degree change after over 30 minutes. Refer to temperature observation chart. Discussion with food handler revealed that lettuce was prepared, panned and placed into the walk-in cooler for cooling at 9:35 AM. CDI - Lettuce separated into smaller batches, lids removed and transferred the walk-in freezer where they rapidly cooled down to < 41 F after > 10 interval. -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.

5-205.15 Maintain a plumbing system in good repair. Observed water leak from plumbing line under kitchen hand sink. Repair. -0-

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 opened milk jug not date-marked with an open date. PIC stated it was opened yesterday. CDI: PIC wrote yesterday's date on milk jug. *Note: All other TCS food items were properly date-marked and still within the 7-day window. 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 .

4-501.11 Maintain equipment in good repair. Observed the prep sink in the back room in need of re-caulking. Re-caulk prep sink.

6-303.11 Provide required lighting intensity. Observed one lightbulb out in the hood system. CDI: PIC replaced with new lightbulb right away.

3-304.14 (B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two sanitizer buckets holding wiping cloths in QUAT concentration of 50 ppm according to test strips. CDI: PIC discarded solution and refreshed buckets to proper sanitizer concentration of 200 ppm. REPEAT VIOLATION.

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 single use items stored on the countertops throughout the make line and near the handsink right-side up, without a protective barrier. CDI: PIC inverted single use items to prevent contamination.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the dumpster doors kept open during the time of the inspection. Keep dumpster doors closed. Note: Dumpster is shared between other tenants in the shopping mall.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed fresh and dried food debris on blade of can opener, soiled squeeze bottles, dispenser nozzle and metal food containers all stored as clean. CDI - Utensils removed to 3-compartment sink to be washed, rinsed and sanitized. -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.

3-501.15 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 lettuce cooling tightly covered in the walk-in cooler with a 0-2 degree change after 25 minutes. Refer to temperature observation cahrt. CDI - Products vented and transferred to top shelving below air vents. Temperatures began to decrease < 41 F after 15 minute interval. -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.

REPEAT VIOLATION: 3-304.14 (B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a total of 4 sanitizer buckets holding wiping cloths in quaternary concentration of 50 ppm according to test strips. CDI - PIC discarded solution and refreshed buckets to proper sanitizer concentration of 200 ppm. -1-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed a total of three refrigeration units with split gaskets. No escalation of points due to different areas observed and improvement from previous inspection. -1-

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 accummulating on various gaskets of freezer and refrigeration units, can opener base plate, underneath flat top grill and inside of reach-in units under cookline. -0.5-

REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a total of 4 sanitizer buckets holding wiping cloths in quaternary concentration less than 50 ppm according to test strip. CDI - PIC refreshed bucket to proper concentration of 200 ppm. -1-

4-501.11 Maintain equipment in good repair. Observed water leaking into large plastic container inside of the walk-in cooler. No evidence of contamination observed during inspection. Repair. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged corner baseboard tile behind front counter and holes on wall tiles inside of the women’s restroom. Repair. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed food employee utilize hand washing sink to fill up metal cup. CDI - Employee advised to not utilize hand washing sinks for any other purpose. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed chili held at 88 F in warmer. CDI - Chili reheated > 135 F. -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.

REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2x sanitizer buckets holding wiping cloth with a quaternary ammonia concentration less than 50 ppm according to test strip. CDI - PIC refreshed bucket to proper concentration of 200 ppm. -0.5-

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 cleaning needed on floor underneath fryers. -0-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chicken thawing in standing water in prep sink. CDI: Employee moved chicken to WIC to continue thawing under refrigeration.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket holding wiping cloth with a quaternary ammonia concentration less than 50 ppm according to test strip. CDI: PIC refreshed bucket to proper concentration of 200 ppm.

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 outside of ice chute on drink machine with build up of residue and in need of cleaning.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed men's restroom with handsoap dispenser empty. CDI: PIC replaced handsoap.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thermometer without thin probe presented when EHS asked for a food thermometer. PIC stated that their thin probe thermometer broke and showed it to EHS. PIC stated that a new thermometer has been ordered already. EHS will follow up with a VR within 10 days.

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 cheese and cut Tomatoe over stacked in prep cooler. PIC stated items were recently placed in unit. CDI, foods relocated to walk in cooler to rapidly cool.

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 Cole slaw with date of preparation of 9/25. CDI, Cole slaw voluntarily discarded by PIC.

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 container of salt not labeled.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster lid and door left open.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed cut tomatoe recently prepared and cooling in tightly covered containers in walk cooler. Observed tomatoe at 43 degrees F at 1:45 pm. At 2:18pm tomatoe remained at 43 degrees F. Cooling calculation indicated method not effective to ensure foods reach proper cooling parameters. CDI, lids partially removed to allow containers to vent and facilitate heat transfer.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored outside of sanitizer solution. Observed 2 quat sanitizer containers below required concentration.

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 black soil residues accumulating on outside top of ice chute of beverage machine.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open and lid broken on left dumpster.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF - Observed current employee health policy PIC provided electronically and posted did not include nontyphoidal salmonella as reportable illness. CDI, updated employee health policy to be emailed to PIC.

3-501.13 Use approved thawing methods. Observed raw chicken thawing under running water but water at tap was 74 degrees F. CDI, chicken relocated to walk in cooler to thaw.

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 sugar not labeled under prep table.

4-501.11 Maintain equipment in good repair. Observed several lights not working under hood ventilation system. Replace burnt out lights.

4-602.13 Nonfood Contact Surfaces. Observed some residue accumulating in storage bin where clean single-service articles stored.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sliced cheddar cheese and American cheese observed above 41F in flip top cooler. CDI. Discarded by PIC.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Sanitizer buckets containing quat sanitizer observed at 100ppm.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Employee observed handling raw burgers then don new gloves to assist in assembling sandwiches. CDI. Employee educated and washed hands before donning new gloves.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf In house made salad dressing in one door reach-in cooler observed from previous day without date marking. CDI. Food dated.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Lid on dumpster observed damaged and other lid open. Door also observed open on recycling dumpster.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Quat sanitizer measuring 50 ppm in sink when checked. Solution was remade to 200 ppm. Repeat violation.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer concentration at less than 50 ppm in 3-comp and at cook line being used to sanitizer hot table and dishes from 3-comp. PIC changed sanitizer during inspection. Concentration from wall is 100 ppm. Service call placed. VR no later than 10/11/2019 to ensure sanitizer concentration is correct. -1.5-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cup lips exposed at front counter. Facility is stacking cups behind one another, but the lip area of the rear cups is above the level of the cup in front. -.5-

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee wearing double gloves, place raw beef on flat top to cook, remove top layer of gloves and then continue cooking burgers and fries without washing hands. CDI - PIC instructed handwashing. Based on observations from this inspection and the previous one, double glove technique is not sufficiently preventing cross-contamination. PIC exploring better technique. Double glove technique discontinued today. -2-

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 lidded containers of raw burgers opened but still in outer wrapping that are stacked and cooling in walk in cooler. CDI - PIC vented containers for rapid cooling. -.5-

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 employe re-contaminate hands on handles after washing. CDI- re-washed2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employee double gloving handling raw burger then unglove outer pair then continue with cooking burgers without a hand wash. VR for approval of double glove procedure without handwashing.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed open container of raw beef over container of fries in undercounter freezer. CDI- re-organized by FCT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked mushrooms and onion ho held in double pan with water on griddle less than 135F(see temp chart) CDI- placed on temporary TPHC , TPHC recommended for this product going forward

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese and milk off mecahnical refrigeration at 69 and 50 respectively. CDI- placed on temporary TPHC , TPHC recommended for this product going forward

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 cole slaw with no date mark in top of prep unit. CDI- date marked

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 hanging or rack near floor with dustpan leaning up against them. CDI- removed

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed one siled wiping cloth in sanitizer

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed food employee washing utensil in 3 comp sink with wash solution at 102F. CDI hot water added