COOK OUT #277

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed raw bacon stored above cooked BBQ in the walk-in cooler. Observed open bag of raw chicken breast stored above onion rings in the walk-in freezer. Observed unwashed tomatoes stored above milk in the walk-in cooler. CDI - All items were moved to the correct order.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed pre-filled time stamps for the entire day of TPHC. CDI - Manager corrected time stamps and will now fill them out individually.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet-stacked dishes.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed food debris / grease on shelves and sides of equipment.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed a water hose being cut off by a splitter valve with an ASSE-1001 backflow prevention device that is not rated for continuous pressure. CDI - Water was turned off at the faucet.

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 heavy food debris on the floor and underneath equipment.

REPEAT 2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed an employee drink stored on a storage shelf above food.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P Observed an employee recontaminate hands after washing by turning the faucet off with bare hands. Observed an employee change gloves after handling raw burger patties without washing. CDI - Employee was educated and they rewashed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed two cups stored inside of a hand sink. CDI - Items were discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few soiled dishes stored as clean. CDI - Items were removed and placed in the 3-compartment sink.

REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee preparing food while wearing a watch and one employee without a hair restraint.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed food debris / grease on shelves and sides of equipment.

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 heavy food debris on the floor and underneath equipment.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed an employee drink stored on a prep surface.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight microbial growth on the dining room drink machine ice chute.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 105 degree chicken tenders under a heat lamp. CDI - Items were voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a container of sanitizer stored on a shelf next to a bag of onions. CDI - Sanitizer was removed.

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 containers of crushed peppermint without a label.

6-202.13 Properly locate mechanical insect control devices. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly tape hanging over the back kitchen hand sink. Observed fruit flies throughout the kitchen.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of potatoes stored below a dripping walk-in freezer compressor.

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

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed paper towels for the establishment stored inside of the employee restroom.

4-501.11 Maintain equipment in good repair. Observed a leaking walk-in freezer compressor. Observed a leak coming from underneath the drive-through drink machine.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed food debris on the shelves of the walk-in cooler.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed white buildup/residue/gritty substance on lettuce leaf in container in reach-in portion of make table. CDI: PIC voluntarily discarded product.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed high levels of chlorine sanitizer at 3-compartment sink- 200+ppm. CDI: Education provided and PIC diluted solution - 100ppm. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods being held above 41F in small grill make table. Ambient temp of unit 40F. EHS waited approx. 35 min before temping for second time and no change in food temps (44F-51F). EHS provided education and product placed on TPHC as short-term means of compliance. EHS will return within 3 days to verify unit properly maintaining TCS foods at temperature. VERIFICATION REQUIRED.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies at front hand sink near shake station and at clean dish shelves in back of kitchen.

4-501.11 Maintain equipment in good repair. Observed small grill make table unable to maintain TCS foods at proper temperature.

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 various areas of kitchen with moderate to heavy food waste and debris accumulation including, but not limited to, dish area, walk-in cooler, and floor at drive-thru register.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. PIC took CFPM test 03/19/24- scoring not provided yet.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed high chlorine sanitizer concentration at three compartment sink- 200ppm. CDI: Education provided and PIC diluted chlorine sanitizer- 100ppm.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon stored above ready to eat items and dairy. CDI - PIC corrected storage order. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing watches. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food and handling clean utensils without wearing hair restraints. -0.5 points-

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 ice scoop with handle contacting ice in ice bin. CDI - Handle was repositioned. -REPEAT- -0.5 points-

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 build up of food splash, residues, and debris on non-food contact surfaces of cooking equipment, cold holding equipment, hot holding equipment, and shelving. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

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 splash and residues on walls behind cold holding equipment and storage areas. Recommend higher frequency and more thorough cleaning. -0.5 points-

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 facility with multiple priority item violations, no PIC with CFPM on site, lack of managerial control in facility. Manager today stated this is not his usual location, rarely manages at this location. CDI- EHS educated during inspection, PIC corrected all P,Pf items. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed multiple handsinks with objects in sink basin and objects hanging on splash guards, restricting access. Ensure handsinks are only used for handwashing, no storage of rags, chemicals or fryer baskets in handsinks. CDI- objects moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple dishes that were not properly cleaned, significant sticker/tape residue on outsides of nested pans, causing residue to accumulate on food contact surfaces of stacked pans. Ensure stickers/tape is fully removed before pans are washed/rinsed and sanitized and stored as clean. CDI- dishes removed for cleaning during inspection. 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 no date label for ground beef crumble in walk in cooler. PIC stated this product was made and chopped yesterday and put into cooler. CDI- date placed on product. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed multiple products on TPHC (facility has documentation for procedure) with no time stamps printed. EHS discussed process with PIC, stated that time stamps should of been printed when products are taken out/during prep for opening. CDI- time stamps printed during inspection, PIC will discuss TPHC procedures with employees.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple chemicals with no label on them, or label that was incorrect. CDI- chemicals labeled during inspection. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a bottle of glass cleaner on prep table near cooking equipment. Observed multiple chemical bottles stored on shelving with clean dishes, spray nozzles facing clean dishes- potential for contamination. CDI- chemicals moved, EHS discussed proper chemical storage.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed interior of prep unit with significant condensation buildup, water on bottom level. Ensure food is stored in a clean, dry location.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple sanitizer buckets registering 0ppm chlorine sanitizer. PIC started he thinks these buckets were from last night, had not refreshed sanitizer buckets.

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 ice scoop with handle contacting ice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans and dishes wet stacked at clean dish shelving.

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 areas of walk in cooler shelving in need of cleaning, specifically the racks to the right of the door when walking in, where milkshake items were stored. Observed gaskets on prep units with black buildup, in need of cleaning. REPEAT.

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 minor wall damage near walk in cooler, metal peeling from frame and tiles damaged.

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 employee drinks stored on dry storage shelving, directly above packaged food products like peanut butter and milkshake ingredients. CDI- Drinks moved during inspection to designated area. REPEAT.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap stocked at sink nearest to iced machine. CDI- handsoap provided during inspection.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior baffle walls of ice machine with black buildup, in need of cleaning.

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 ground beef crumble holding above 41F during inspection, see temperature chart. Through discussion with PIC, burgers were cooked earlier, chopped and nested into ice bath to cool. PIC believes product must not of reached 41F before placing not cold holding. CDI- product removed from cold holding, nested into pan of ice to properly cool before being placed back into unit.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with wrist watches on at cook line. 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 to-go cups stacked over fill line, not covered in protective sleeves, exposed to contamination.

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 gaskets on reach in portion of main prep area with black buildup beginning to show on gaskets.

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 employee drinks stored on prep surfaces during inspection. REPEAT.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed facility with written procedures for multiple products on TPHC (lettuce, tomatoes, fries, sliced cheese, bacon, quesadillas) with no time stamps on any of the products. CDI- time labels printed and placed on products, PIC discussed time removed from cold holding for these products, printed proper labels and discussed requirement with employees. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottles labeled glass cleaner with blue liquid, EHS also observed bottle labeled glass cleaner with yellow liquid. When asked, PIC stated that employee had filled up bottle of glass cleaner with multi purpose “fabuloso” cleaner, this is why chemical was yellow compared to the glass cleaner with blue liquid. CDI- proper label placed on bottle. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a bottle of glass cleaner stored on shelving directly above bags of sugar. Observed a bottle of glass cleaner stored on prep surface, adjacent to boxes of gloves. CDI- cleaner moved, EHS discussed proper storage. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed PIC filling up sanitizer buckets manually, using a cap of bleach and water. When tested, chlorine concentrations were over 200ppm. CDI- buckets diluted to proper concentration. EHS discussed using less bleach when manually mixing, testing with strips.

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 shakers with no label at cookline.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of plastic containers on clean dish shelving that had been wet stacked. Ensure air drying before stacking together as clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing on top of boxes of single use/single service articles. Observed employee clothing stored on dry storage shelving. Designate and use an area for employee possessions. REPEAT.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed employee health policies in filing cabinet that new employees sign that did not include salmonella non-typhi. CDI- EHS educated PIC on new requirement, provided updated employee health policy for employees to review and sign.

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 facility with no written procedures for a vomiting or diarrheal event. CDI- EHS explained requirement to PIC, emailed information including an example plan and poster. PIC stated he will look into obtaining a cleanup kit from vendor like US foods.

2-401.11 Cover and store employee drinks to prevent contamination to food or utensils. Observed employee drinks on prep surfaces and on prep top unit at beginning of inspection. CDI- PIC spoke with employees, drinks moved during inspection.

2-301.14 When to Wash. Observed employee washing hands and turning off faucet with bare hands without using a barrier. CDI- EHS educated employees during inspection, directed to rewash hands. Proper handwashing was observed by the end of the inspection.

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 time stamp on cheese slices by cookline. CDI- PIC knew when cheese was removed from cold holding (approximately 30 min before inspection started), placed time stamp on during inspection. REPEAT.

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 a small Styrofoam bowl stored in large plastic container of salt. Bowl did not have handle, potential to store in food after touching. CDI- PIC removed bowl, replaced with a scoop with a handle.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors on dumpster not closed during inspection. CDI- PIC closed dumpster doors.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing stored on dry storage shelving. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.- Observed sanitizer spray bottle in the handsink. CDI - PIC removed the spray bottle.

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 hamburger in the prep top cooler next to cookline temped at 122F. PIC stated that the hamburger was just cooked not too long ago and then placed into the prep top unit. CDI - PIC removed the hamburger and placed into the walk in cooler to properly cool down to 41F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed corn dogs in the prep top cooler temped at 53F. Unit temped at 49F. CDI - PIC removed the corn dogs and placed backed into walk in cooler, corn dogs were placed into the prep unit an hour earlier. Verification visit required to check on the prep unit and ensuring it maintains at 41F or below.

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 cheese at the cookline not marked with begin and end times. CDI- PIC stated the product just placed out, allowed to place time. Temp of cheese was at 41F.

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 hamburger cooling tightly covered in a metal pan. CDI - PIC removed the cover to rapidly cool down the to 41F or below.

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 squeeze bottles at the prep station were not properly labeled.

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 sanitizing bucket at 0ppm of chlorine. CDI - PIC remade the sanitizer bucket and is now at 50ppm of chlorine.

6-305.11 Designation-Dressing Areas and Lockers - C Observed employee belongings and jackets stored on the dry supply shelving.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed two chlorine sanitizer buckets on the line at zero ppm. CDI (corrected during inspection) Both buckets were refilled at the 3 comp sink and tested 50-100 ppm. 1.5 pts

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 procedures for TPHC. North Tryon Street store faxed over procedures. Ensure chopped chicken 55F is properly cooled to 41F before it is put on time in the quesadilla cooler. CDI (corrected during inspection) Since chicken was cooked this morning it was put on ice to cool to 41F. TPHC form was emailed with inspection. Ensure all procedures are up to date with this stores current information. Tomatoes, sour cream, cheese, chicken and beef was listed on the TPHC form, however lettuce was not. 1 pt

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 a 1/3 pan of covered chili at 50f in the WIC and the chopped chicken at 55F in the quesadilla prep cooler. CDI Both items put on ice in the WIC to chill down to 41F. Leave containers uncovered or vented so heat escapes. Only properly cooled food should be placed into prep coolers. They are not designed to rapidly cool. 0.5 pts

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of onions on the floor in front of the shelf. CDI by putting the onions on the bottom shelf. 0 pts