FAST LANE EATERY

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped into handwashing sink CDI - Ice was removed by regulator. Handwashing sinks are for handwashing only. -REPEAT- -1 point-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed packaged pain reliever and packaged butane lighters for sale in display case along with ready to eat baked goods. CDI - Pain reliever and lighters were moved to designated area. -1 point-

4-501.11 Maintain equipment in good repair. Observed torn gasket on double door reach in portion of flip top cooler. -0 points-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed warewashing water temperature at three compartment sink to be 95F. CDI - Hot water was added to increase temperature to 112F. -0 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sink being used as a dump sink for ice and coffee. CDI - Ice and coffee were removed by regulator. Handwashing sinks are for handwashing only. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed American cheese slices in flip top cooler with a temperature of 49F. Cheese slices were over stacked and unable to maintain proper cold holding temperatures of 41F or less. CDI - Excess cheese slices were moved to reach in cooler to cool to 41F or less. -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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed chili with a date mark of 4/29, pre-cooked ground beef burgers with a date mark of 4/30, pre-cooked sausage patties with a date mark of 4/15, and salsa with a date mark of 4/29. CDI - All items were discarded. A date marking system for items that were prepared, frozen, and then thawed for service was discussed with PIC. -REPEAT- -3 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed cooked chicken nuggets with a prep date of 9/4 stored in reach in cooler. CDI - Chicken nuggets were discarded. -1.5 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 coffee filets stored on top of coffee machine without packaging or wrapping. -0 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 debris and residues in sliding doors of deli case. Recommend higher frequency and more thorough cleaning. -0 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. PIC stated a certification course will soon be completed. *REPEAT* For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed blender being stored in handsink. CDI- PIC removed item from sink. EHS discussed handsink usage with PIC.

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 hotdogs without a date in prep unit. PIC stated that hot dogs were removed from packaging last night, placed in unit today, and may gone by tomorrow. CDI- EHS discussed date marking items that will be held for more than 24hrs. PIC had date marked on container. 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 . 3-501.18 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 RTE burgers dated 4/8-4/14 and sliced ham dated 4/14-4/20 held in prep unit. Observed salsa prepped on 4/8 held in display unit. CDI- PIC voluntarily discarded items. EHS discussed 7-day parameters of TCS foods with food employees. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed CFPM certification in establishment has expired as of 4/2023. -1 point- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 salsa with a prep date of 6/4 in display cooler. PIC stated that items are given a 6 day time/temperature window once opened. CDI - PIC 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. REPEAT. Note: servsafe on wall expired April of ‘23.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3 bay sink at 50ppm quat sanitizer, facility uses liquid sanitizer and manually mixes, may need to increase amount of sanitizer to water ratio for higher concentration of sanitizer. CDI- sanitizer added, at proper concentration after adding. 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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets at 50ppm quat when checked. CDI- sanitizer re-made, at proper concentration.

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.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf Observed sanitizer towel stored in hand sink. CDI: Towel removed.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of window cleaner stored on prep table next to muffins and single-service coffee sleeves. CDI: Spray bottle moved to approved location.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink and red sanitizer buckets throughout kitchen- 0-50ppm. CDI: PIC remade sanitizer solution- 200ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut melon being held above 41F in display case. Product prepared 10/26/22. CDI: PIC voluntarily discarded product. Observed unsalted butter being held above 41F in reach-in cooler. PIC stated product sat on counter during breakfast to make crossiants. CDI: Education provided and PIC voluntarily discarded product.

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 trays being stored face up uncovered. CDI: Education provided and PIC inverted product.

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

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods being held above 41F in make table. PIC stated items prepared prior to today and no cold holding logs available. Ambient temp of unit 42F. CDI: Education provided, PIC voluntarily discarded products turned down temperature on unit. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salads in RI, hot dogs in RI 2 cold holding at temperatures above 41F. CDI. PIC voluntarily discarded.

2-402.11 Use head coverings,beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair cover. Needs to wear it when working with food. REPEAT.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwash produce stored directly above ready to eat corn and eggs. PIC removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salads in the RI display case, cold holding from yesterday at temperatures above 41F. CDI. PIC voluntarily discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a watch while working with food. Needs to be removed when working with food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair cover. Needs to wear it when working with food.

4-501.11 Maintain equipment in good repair. Observed rusted shelve in RI upfront. Replace or repair rusted shelving inside the reach-in cooler on the front line.