IHOP #4506

*REPEAT* 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-Pf- *Observed - New Employee engaged in food prep that had not read and signed employee health policy document. *CDI - PIC had employee read and signed document. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- *Observed - Large Plastic Pitcher stored in basin of handsink. *CDI - PIC removed and educated employee.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- *Observed - 2 slices of tomatoes stored in small flip top unit with small black mark. PIC stated they believed it was a piece of the tomato label. *CDI - PIC removed and voluntarily discarded tomatoes.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 2 containers and one spoon stored clean with minor dried food debris. *CDI - Items placed into dish pit 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 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. *Observed - Build up in microwave above flip top unit.

*REPEAT* 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 - Sausage Links, Hashbrowns and liquid egg held on TPHC without initial TPHC start time. *CDI - PIC labeled start times for the Hashbrowns and liquid eggs. PIC voluntarily discarded Sausage Links and started new batch. PIC provided Cook with timer for the Sausage Links.

*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 - Baseboard Tiles in back of kitchen near Backdoor in need of repair/resealing to wall. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. *Observed - Porous ceiling tiles in hallway of kitchen. PIC stated there is an A/C leak and had to temporarily replace previous ceiling tiles. PIC has work order in for leak and plans to replace ceiling tiles with non-absorbent ones once repairs are complete.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - Kitchen employee engaged in cooking without a signed copy of the employee health policy and reporting agreement. *CDI - PIC had employee read, sign and date document. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf- *Observed - Procedures provided by IHOP for foods utilizing 4hour Time holds not have a discard procedures. *CDI - EHS provided written TPHC procedures that PIC filled out on site. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - Employee engaged in cooking without the use of a proper hair restraint upon EHS arrival. *CDI - Employee put on a hat right before inspection began.

*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - Gasket of flip top units right lowboy door tearing. PIC replaced gasket found tearing during last inspection. Points deducted remain the same.

*REPEAT* 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 build up in gasket to far left RIF. Clean frequently to avoid build up and possible contamination.

*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 - Baseboard tiles broken and in need of repair at kitchen entry area and back door.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- *Observed - Server poor drink into front of house handsink. *CDI - PIC educated employee on proper use of handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - Multiple Plates below grill station stored clean with debris build up and one plastic container stored clean with small 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 .

4-501.11 Maintain equipment in good repair. *Observed - Standing RIF in disrepair. PIC stated replacement has been ordered. *Observed - WIF with ice build up on floor below pipes.

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 - Heavy debris build up on gaskets and bottoms of standing RICs.

5-205.15 Maintain a plumbing system in good repair. *Observed - Cook line handsink and dish area handsink with leaks. Repair.

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 - Baseboard tiles at kitchen entry door in need of recaulking to seal them to the wall. *Observed - Hole in wall next to dish area handsink

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. *Observed - Lights in dish area without shield covers. PIC unable to confirm whether bulbs are shatter proof.

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 - PIC unable to answer questions regarding foodborne illnesses. PIC Could not provide proof of Serve Safe Certification. PIC could not correctly answer questions from EHS regarding establishments Dish Machine and 3 compartment sink Sanitizer. *CDI - EHS provided training on foodborne illnesses and sanitizer usage. PIC stated they will obtain copy of their serve safe certification. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - staff unable to answer EHS questions regarding Employee health policy and foodborne illnesses. *CDI - PIC showed EHS signed employee health policies. EHS instructed PIC to provide follow up training and ensure all food staff are trained and aware of the foodborne illnesses and symptoms. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 engaged in food prep eat French fry while cooking. *CDI - PIC educated employee on issue.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - Handsink on the cook line without and paper towels. *CDI - PIC provided paper towels.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Dish machine in use with sanitizer concentration below 50ppm. *CDI - EHS primed machine and sanitizer dispensed above 100ppm. 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

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Sliced Tomatoes and Turkey Bacon above 41F in flip top units, see temp chart for details. *CDI - PIC voluntarily discarded items. improvement from previous 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 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 - Portioned Shredded Cheese in large container in 2 Door Standing RIC. *CDI - PIC moved item to WIC to assist in accelerating the cooling process. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- *Observed - No digital thin probe thermometer available during time of inspection. A verification visit will be conducted within 10 days to verify establishment has a digital thin probe thermometer.

4-501.11 Maintain equipment in good repair. *Observed - Gaskets torn on flip top unit lowboy door and standing RIF door. Replace.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed food handler move breakfast burrito on grill while it was toasting with bare hands. CDI-EHS notified PIC and burrito was voluntarily discarded. Ensure clean gloves are used to handle all ready to eat foods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dicer with pieces of onion remaining that was stored as clean. CDI-PIC set aside dicer to be rewashed. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed liquid eggs above 41F in reach in coolers and salsa, sour cream, and marinara above 41F at servers station (see temp chart). CDI-PIC voluntarily discarded items. VR within 3 days to check on server station prep tops cold holding ability, 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed pre-cooked ham thawing in 77F running water with portions that reached 52F. CDI-PIC moved item to WIC to cool. Ensure running water food is submerged in is below 70F and to use ice bath during warmer months to drop temperature of water that thawing food is submerged in as well as removing thawing food from running water if any sections of food reach above 41F. REPEAT.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without quat test strips for 3 compartment sink. VR within 10 days for quat strips. Quat sanitizer tested at 400 ppm. 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed inside of dishmachine with gritty build up near the sprayers, the corners, and bottom section of machine. Ensure dishmachine is cleaned daily and that all food is properly pre-rinsed prior to entering dishmachine to avoid gritty, beige build up. 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 air vents in WIC with moderate dust build up and heavy, dark build up underneath pre-rinse sprayer of 3 compartment sink on the floors.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed one container of raw salmon stored above a closed container of hotdogs in WIC. CDI-PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two dishes with food residue stored as clean. CDI-PIC moved dishes to dishmachine to be cleaned again. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed gravy and sausage links below 135F (see temp chart). CDI-voluntarily discarded items. REPEAT. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed carton of egg whites at 49F and one container of cut honeydew at 44F in WIC. Ambient air temperature of prep unit was 39F and WIC at 38F. CDI-PIC voluntarily discarded items. REPEAT, but points deescalated due to proper working equipment throughout establishment. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed frozen mac and cheese thawing at room temperature, but was still 28F. CDI-PIC moved items to lowboy cooler to continue thawing under refrigeration.

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 butter scoops stored 131F water that was cloudy with minor food residue. PIC stated that scoop container should be changed out every 2 hours.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed minor food buildup inside dish machine. EHS spoke with PIC about cleaning inside of dish machine daily. REPEAT.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw beef patties stored above raw steak filets in WIC. CDI-PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave above flip top unit with heavy food buildup. PIC stated microwaved will be cleaned out today. Repeat

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed ham stored in pan that was slightly elevated off the grill by a tray that was at 130F. CDI-PIC voluntarily discarded item. Repeat but points not escalated due to improvement with hash brown HH. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed flip top unit with 45F ambient temperature and several TCS items above 41F (see temp chart) and milk in a ice bath at server station at 50F. PIC voluntarily discarded flip top items and moved milk into WIC. PIC called for maintenance during inspection and begun prior to EHS departing. VR within 3 days to confirm proper cold holding of flip top unit. Repeat. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed one filet of salmon that was not opened prior to beginning the thawing process. PIC cut opening into ROP.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed facility using a thick ended thermometer with the dimple to measure foods to far from the probe to accurately measure thin foods. PIC stated facility will order thin probe thermometer. VR within 10 days to check status of correct thermometer for facility.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed two dead crawling pests by ice machine and chemical storage. PIC discarded pests.

3-303.12(A) Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water. Observed lowboy of flip top with moderate amount of standing water and packaged food stored directly in it. PIC removed items to allow for maintenance of flip top to begin.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed dishmachine with moderate food build in the corners and middle of dishmachine.

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 heavy grease build up on the front surfaces around the dials of the grills and the sides of the fryers in the kitchen area. EHS spoke with PIC to ensure all equipment remains clean to avoid potentially attraction of pests.

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 dark build up on ceiling above RIF in the kitchen, the wall behind the hashbrown storage in the WIC, the walls behind the sprayer in dishmachine, and the floor/drain under the 3 compartment sink.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee rinse wiping cloth at handwash sink to wipe non-food contact surface. CDI-PIC removed wiping cloth and EHS talked with PIC about only using hand wash sinks for handwashing. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed men’s restroom with empty paper towel dispenser. CDI-PIC added paper towel roll.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave above prep top and steam well with moderate build up.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed hash browns and sausage links under 135F (see temp chart). Per PIC, heat lamp at serving window for hash browns does not consistently work and sausage links were stored on in between grill and back grill wall. PIC also stated that both items get discarded after 30 mins and have time labels placed on items. CDI-Sausage links placed on grill and were reheated to 173F and EHS will help facility establishment TPHC for holding hash browns in the serving window. 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 raw hamburger patty, liquid egg mix, and other TCS foods in one section of a RI that was above 41F (see temp chart). PIC stated that work order was placed last night. Items moved to WIC. VR within 3 days to check status of cold holding of RI. Repeat. 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 .

4-501.11 Maintain equipment in good repair. Observed gaskets broken off along WIF door causing door to stick slightly open, but temperatures are unaffected. Steam well, heat lamp, and server station steam well all in need of repair and have work orders placed prior to today’s inspection. Repeat.

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 and rust build up on shelving towards the back inside WIC and ice buildup on shelving inside WIF.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed food employee touch cooked waffle with bare-hands as waffle was about to be served. CDI-PIC discarded waffle. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed handwash sink with no soap in the soap dispenser upon arrival by 3 comp sink. CDI-PIC refilled soap dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed liquid eggs in ice bath and lettuce in prep top above 41F. CDI-PIC moved both foods to WIC to rapidly cool. Repeat. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawing salmon in ROP without any openings to packaging. PIC cut open salmon ROPS.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 mixing bowl in WIF stored on the floor. PIC moved mixing bowl off the floor to be rewashed and stored properly.

4-501.11 Maintain equipment in good repair. Observed 3 comp sink basins that could not completely close to allow basins to retain water. PIC stated a work order has been placed for drains. Establishment runs all equipment and utensils through dishmachine.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice and fruit sticker in hand sink. CDI PIC removed items.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed food debris in microwave. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several pans and plates with food debris on food. CDI PIC REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer was at 170ppm per manufacturer sanitizer should be between 272-700 ppm, CDI PIC corrected to 700ppm. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pancake batter, lettuce, tomatoes. CDI PIC took items back to WIC to cool off 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly pests throughout facility. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead pest in kitchen area by grill line. Will return in 3 days to see pest control records Will return in 10 days for pest management records.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of supplies stored on the floor in dry storage area

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocado in prep unit with sticker still on.CDI PIC removed stickers and washed avocado.

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 melon scooper stored in water @126F CDI water was bought to temp

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of clean pans. REPEAT CDI PIC moved items to dry.

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 labels still on clean pans. CDI PIC moved to dish area

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 debris on floors behind cabinets and hard to reach areas. REPEAT.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed 2 employees use hand sink with broken soap dispenser. No soap was used to wash hands. CDI - PIC was notified and educated employees, hands were washed again.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed soap dispenser at hand sink in the dish machine area broken and unable to be used. CDI - PIC has put in work order for replacement.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed deli ham slices stored on the outer surface of packaging and in contact with shelving of RIC. CDI - PIC discarded ham.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: http://meck.co/FoodSafety 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 . Observed debris on the food contact surface of pans and and plates stored as clean. CDI - Items were moved to dish area to be washed properly.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed buttermilk pancake batter being held on time with no label to indicate start time. CDI - Correct time stamp was added to the batter.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet.

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 all reach ins, and inside of microwave with large amount of build up and food debris. Observed food debris on the exterior of pans stored as clean. 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 floors on cook line, around the dish machine, & under equipment and at floor/ wall joints with buildup and large amount of food debris. REPEAT.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed slice of cheese sitting directly on shelf inside the RIC. CDI - PIC discarded cheese. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed chicken uncovered inside the WIC. CDI - PIC put lids on containers with no lids.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: http://meck.co/FoodSafety 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 . Observed food debris and accumulations on pans, stored as clean, on shelves near dish machine area. CDI - Pans were moved to the dish machine to be cleaned properly.

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 egg whites on the countertop at 61F. Observed hash browns inside the RIC on the cook line at 51F. CDI - PIC voluntarily discarded both items. REPEAT.

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 RTE chicken and Black Forest ham held past the disposal date. CDI - PIC voluntarily discarded items. Observed cut lettuce and cut tomatoes with incorrect date marking labels inside the prep unit. CDI - Correct date was added. 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, 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 pot roast, sausage, ham with no date marking/label inside the RIC on cook line. CDI - Ham and sausage were prepped the previous day and dates were added. Pot roast was voluntarily discarded.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed buttermilk pancake batter being held on time with no label to indicate start time. CDI - Correct time stamp was added to the batter. Provided PIC with TPHC document for hash browns.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. Observed can of raid stored on the shelf at the waitress station. CDI - PIC removed bug spray.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 4 live roaches total above and below ice bin on server line. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead bugs on the server line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet. CDI - Pans were separated.

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 all reach ins, inside of reach in at end of cook line, and inside of 2 microwaves with large amount of build up and food debris. Observed food debris on the exterior of pans stored as clean. 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 floors on cook line, around the dish machine, & under equipment and at floor/ wall joints with buildup and large amount of food debris. REPEAT.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed employee portioning shredded cheese with his bare hand. CDI EHS instructed employee to wash his hands and put gloves on. Employee discarded portioned bags already done.

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. 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 prepped Hashbrowns with cooling at 11:30 am at 134F and 1:30 pm at 113F. Cooling was not at 70F within 2 hours. CDI PIC voluntarily discarded 5 cartons of Hashbrowns.

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 2 containers of milk in reach in on front line at 54F. Observed about 2 dozen shelled eggs on cook line at 63F. CDI PIC voluntarily discarded milk and eggs REPEAT EHS left TPHC form with PIC in case facility decides to put eggs on TPHC.

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 prepped 5 43oz cartons of Hashbrowns cooling packed tight in cartons with tops closed. EHS recommended putting in freezer to cool. CDI PIC voluntarily discarded.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead bugs on floor throughout facility. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in 2 buckets with no sanitizer.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on 2 reach in coolers on cook line and 1 reach in on front line. REPEAT

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 grill, burners on cook top, gaskets on all reach ins, inside of reach in at end of cook line, and inside of 2 microwaves with large amount of grease build up and food debris. REPEAT

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed drain pipe directly in floor drain under dish machine.

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 floors on cook line under equipment and at floor/ wall joints with grease buildup and large amount of food debris. REPEAT 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed old waffle iron and containers stored on floor under shelves in dry storage.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee wash hands and re-contaminate on faucet handles. CDI - Employee educated and hands re-washed.

6-301.12 Hand Drying Provision - Pf. Observed no hand towels available inside female restroom. CDI - Hand towels provided.

3-101.11 Safe, Unadulterated and Honestly Presented - P - Pf. Observed dark growth on and inside x1 packaged mini container of apple sauce at dry storage area. Manufacturer’s use by date read as April/2023. Other products observed showed no adulteration. CDI - PIC voluntarily discarded the product.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed foods uncovered inside reach-in units and uncovered/unprotected package of potato mix. CDI - PIC voluntarily discarded potato mix and covered refrigerated foods.

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 pooled eggs and shredded cheese mix > 41 F in cold holding. Refer to temperature chart. CDI - Products voluntarily discarded.

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 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 no date marking on various TCS foods such as sliced tomatoes, cut lettuce, american/pepperjack cheese and an opened package of macaroni & cheese. PIC and employee present confirmed first use/prep dates. CDI - All products date marked. 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 pooled eggs and opened container of milk with out date marking. CDI - Products voluntarily discarded.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed multiple dead roaches on kitchen floor and dead roaches/insects inside light ceiling panels throughout facility. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several large flies during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed x3 employees without hair restraints. CDI - Employees put on hats.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados inside reach-in and prep unit with stickers present. CDI - Stickers removed and products rewashed.

REPEAT: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked on clean dish shelving across from dish pit. CDI - Utensils separated to allow for proper air drying.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed metal peeling from outside frame of walk in cooler, near floor.

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 cleaning needed throughout facility: underneath and around equipment at cook line, inside reach-in units, microwave and on non-food contact surface of ice machine (green build-up on outer surface above lid).***Points escalated due to severity of observation.

5-205.15 Maintain a plumbing system in good repair. Observed active leak at plumbing underneath 3-compartment sink in dish pit. Repairs needed.

REPEAT: 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed flooring in kitchen, in area near cook line and at dish pit in need of regrouting. Floors are no longer smooth and easily cleanable, getting debris in between tiles due to lack of grout. Repairs needed. 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 several broken tiles in facility; on wall joint corners, below 3-compartment sink and near floor drain at cook line. Observed kitchen soap dispenser in need of repairs. Also observed water damage to ceiling tile(s) across from back office. Repairs needed. 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 syrup build-up on floor in dry storage room, directly below boxed soft drink products are kept. Observed floors in need of cleaning on cook line and food debris between tiles. Thorough cleaning recommended throughout facility.

REPEAT: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s jacket stored on mixer machine and a set of keys stored on shelving next to microwave, directly above prep surface. CDI - Items removed. 6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks stored with and on top of clean utensil shelving unit and with and on top of dry storage goods in back storage room. Ensure employee drinks are kept in a designated area, away from retail or prep areas. CDI - PIC removed items.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed posted employee health policy that did not include salmonella non-typhi. Facility has MCHD employee health policy with graphics, but has old version of signed policy. CDI- EHS educated PIC on updated employee health policy, provided updated employee health policy for employees to review, via email.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic and metal containers wet stacked on clean dish shelving across from dish pit.

4-501.11 Maintain equipment in good repair. Observed metal peeling from inside of reach in unit at cookline, observed metal peeling from outside frame of walk in cooler, near floor. Observed a reach in freezer unit on cookline that has been unplugged, taped shut, no longer functional. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few individual cutting boards that had deep grooves, no longer smooth and easily cleanable. Discussed with PIC, PIC voluntarily discarded cutting boards during inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors to dumpster left open. CDI- PIC closed doors during inspection.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed flooring in kitchen, specifically in area near cook line, in need of regrouting. Floors are no longer smooth and easily cleanable, getting debris in between tiles due to lack of grout. 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 several broken tiles in facility, specifically on walls near cook line, near floor drain at cook line. 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 black buildup on floors in dry storage room, near where the boxed coke products are kept. Observed minor food debris on floors in walk in cooler. Observed floors in need of cleaning on cookline, food debris between tiles.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee drink stored on top of shelving, directly above prep surface. Ensure employee drinks are kept in a designated area, away from retail or prep areas. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed shield for lights above cook line missing, PIC showed EHS that there is a replacement shield in the facility, just needs to be installed.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. OBSERVED sausage links in the reach in and chicken breast in the walk in freezer stored in uncovered containers. CDI. Lids were placed on items.

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 bacon in the walk in cooler that did not meet 41F within 6 hours. CDI. PIC discarded bacon.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED turkey out of temperature at the lowboy next to the flat top. Check temp log. CDI. PIC discarded turkey.

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 covered containers of bacon cooling in walk in cooler stacked on top of each other reaching about 66F. CDI. PIC discarded bacon due to not reaching 41F within cooling time frame.

5-205.15 (B) System maintained in good repair - C OBSERVED leaking sink in the kitchen across from flat top grill. PIC stated a work order have been put in.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous pans stored as clean with visible food debris. CDI took to be recleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-501.11 Maintain equipment in good repair. Observed numerous gaskets in need of replacement in kitchen area.

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 missing floor tile in kitchen. 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 black build up on walls at dish machine.

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 employee recontaminate hands after washing by failing to use a paper towel to turn off the sink. CDI- EHS instructed employee on how to properly turn off the sink and employee followed instructions. 2-301.14 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 dish washer handle clean utensils after running soiled utensils through. Stopped and advised to wash hands. Employee left area.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the sanitizer at the dish machine was empty and reading 0ppm. CDI - Sanitizer was refilled at the dishmachine and read 100ppm.

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 cups of sour cream in reach in unit at 58 F that were cooling. CDI- Sour cream was moved to WIC to rapidly chill. Cool before placing in reach in unit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils that were stacked wet.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on the dumpster. CDI- PIC closed the door.