SHARKEY'S

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed a pan of French fries to be at temperatures of 122-129F in the steamtable. PIC stated the fries are temped and put on a time log when finished cooking and that they usually do not last longer than 20 mins at the counter. REPEAT. CDI - Fries time stamped for discard/used immediately. 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 .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed multiple stacks of single service containers to be stored with their food contact surfaces face up, allowing for potential contamination.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food associate grab trash can while clearing off pizza sheet pan and about to handle pizza without a glove change. CDI-EHS spoke with associate and provided education. Gloves were discarded, hands washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cheese and pepperoni pizza hot holding at 133F in hot cabinet. CDI-Pizza was reheated to above 165F and PIC turned up temperature of hot cabinet to hold pizza above 135F. 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 .

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed one container of raw burgers without a covering in RIF. PIC added plastic wrap cover.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed one container of hot dogs at 44F in WIC. CDI-PIC voluntarily discarded item. All other cold holding temperatures were 41F and below. 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 .

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee using gloves from WIC to work with frozen, precooked burgers to be grilled. CDI-PIC provided education to food employee and gloves were discarded, hands washed, and new gloves donned.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed pizza peel stored underneath oven in a space that is cannot be effectively sanitized every 4 hours. PIC removed pizza to be w/r/s and will place peel on prep table in between uses.

4-501.11 Maintain equipment in good repair. Observed non-used RIF that read 38F, but was not holding cold air. PIC put maintenance request to repair RIF.

4-602.11 (E) Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Observed buildup on walls inside ice machine. PIC stated ice machine is drained and interior is wiped down with sanitizer quarterly. EHS reminded PIC to wash/rinse/sanitize ice machine when cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pan of sliced American cheese in WIC at 45 F. CDI - PIC voluntarily discarded cheese. 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 flies in kitchen. Facility has active pest control contract with bi-weekly visits.

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 metal pipe used to drain fryers with visible residue stored on rack with cleaned equipment. CDI - PIC removed pipe. No contamination was observed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on rack with cleaned equipment. CDI - PIC removed drink.

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 chicken on the floor inside the WIF. CDI - PIC removed the chicken from the floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored inside sanitizer buckets with a concentration of 100 PPM or below of Quat sanitizer. CDI - The sanitizer was replaced.

4-501.11 Maintain equipment in good repair. Observed Reach in cooler out of service with stagnant water at bottom of cooler. Facility has a sign on cooler stating out of service and is awaiting removal of cooler by removal company. Keep reach in cooler free of stagnant water accumulation until cooler is removed. -REPEAT VIOLATION-

4-501.11 Maintain equipment in good repair. Observed sanitizer at 3 comp sink not dispensing. Maintenance has already been called and work order was placed to fix the sink. PIC had been hand mixing sanitizer. Sanitizer was at the proper concentration and PIC does have test strips.

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 pizza prep top in need of cleaning.

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 spill behind the hot box unit. Get cleaned.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear entry door space underneath door needs molding to prevent entry of insects.

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 turn the faucet off without a clean barrier after washing hands. Ensure to use a clean barrier such as a paper towel when turning the faucets off. CDI EHS discussed proper handwashing with employees.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw burger patties stored above cooked chicken. Chicken stated to be "fully-cooked." CDI PIC arranged raw burgers to proper storage order and educated employee on proper storage order.

4-501.11 Maintain equipment in good repair. Observed QUAT sanitizer dispenser unit at 3 comp sink not functioning properly. PIC stated that a request for the unit has been placed and PIC is currently adding QUAT sanitizer manually and checking concentrations. Ensure to repair. CDI QUAT dispenser repaired at 3 comp sink. Repeat violation. Points were not escalated due to QUAT sanitizer dispenser repaired by the end of the inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinking from uncovered employee beverage and an uncovered employee beverage stored on storage rack.

2-301.14 When to Wash - P - Observed employee touch head but not wash hands. CDI by instruction.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed quat sanitizer reading 100ppm as indicated by test strips. CDI, facility to manually add sanitizer until sanitizer dispenser calibrated.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several sanitizer buckets reading between 50-100ppm quat sanitizer.

4-803.11 Storage of Soiled Linens - C - Observed soiled towels stored on rack near clean linen and items.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed sanitizer dispenser not providing sanitizer at required concentration. Calibrate unit. 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed some rusty shelving inside reach in refrigerators. Resurface or replace. Do not spray paint.

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 1 food employee not vigorously rub hands for 10 to 15 seconds and proceed to turn faucet off with their bare hands.cdi by instruction.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed soda nozzles accumulating black soil residues. CDI by instruction to remove nozzles for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed french fries hot held below 135 degrees F. CDI, operator voluntarily discarded fries.

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 cut tomatoe and cut lettue cooling in covered containers. CDI, operator removed covers.

3-307.11 Miscellaneous Sources of Contamination - C - Observed some condiment and disposable utensil stored in area not fully protected from overhead coverage.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed 2 fryer baskets with broken wires. CDI, operator removed items from use.

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 ice scoop stored on soiled equipment in storage closet.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed split gasket on reach in unit. Observed 1 fryer basket in poor repair. Operator removed fryer basket from use.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Proper test kit shall be supplied to measure sanitizer concentration. Observed quat test strips not accurately measuring sanitizer concentration. CDI

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed low Quat concentration in sanitizer bucket. CDI- Bucket discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and cheese held in flip top unit above 45F (see chart). CDI- Products werre being overstacked. Top portions removed and discarded. Bottom portions temped. below 45F.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed multiple ice scoops stored in ice at soda statuios with handles in ice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some minor wet stacking.

4-501.11 Maintain equipment in good repair. Observed a torn gasket.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Keep equipment, food-contact surfaces, nonfood-contact surfaces and utensils clean to sight and touch. Observed a large pan for hot holding on the drying rack with grease build up on the outside. CDI - Pan was rewashed. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed quat sanitizer at 0 ppm concentration in 3-comp sink for sanitizing. CDI - PIC contacted Ecolab for service visit and obtained instructions for making up the proper concentration of sanitizer solution.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P When hot holding, keep TCS foods at or above 135F. Observed grilled chicken breast hot holding at 119F and french fries hot holding at 120. CDI - Grilled chicken breasts were spread out in the uncovered pan for heat distribution. PIC ordering new covers for pans to help maintain hot holding temperature. Second temp for grilled chicken was 146 and french fries were voluntarily discarded by PIC. Second batch of french fries were 147F.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Date mark TCS foods held longer than 24 hours. Observed toppings for sandwiches prepared today that were date marked 6/28/15. CDI - Items were labeled with the corrected date.

3-304.14 Wiping Cloths, Use Limitation - C Keep in-use wiping cloths stored in sanitizer solution. Observed one wiping cloth on the front line store wet on the counter. CDI - Wiping cloth stored in the solution after solution concentration as mixed by PIC per Ecolab instructions. Keep sanitizer solution containers off the floor. Observed sanitizer solution buckets stored on the floor while in use.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Maintain equipment in good repair. Observed ice machine in the kitchen area leaking water underneath. Water is pooling under the dry storage shelves. Repair or replace ice maker.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Clean shelving in the kitchen area to prevent build up of dust, grease and debris. Observed the underside of shelving near frying with grease build up. Clean shelving often enough to prevent buildup. Observed icicles hanging on top of freezer over food storage. Ensure unit is functioning properly and not leaking inside.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringOBSERVED ICE BUCKETS NOT INVERTED CORRECTLY IN SUCH A WAY THAT ALLOWS WATER TO PROPERLY DRAIN AND NOT BE RETAINED WITHIN BUCKET. CDI BY PIC CORRECTLY STORING BUCKETS INVERTED IN BETWEEN USE.

4-602.13 Nonfood Contact SurfacesOBSERVED GREASY RESIDUE LEFT ON EXTERIORS OF SEVERAL PANS. RETURNED TO BE CLEANEDOBSERVED BUILD-UP ON SEVERAL REFRIGERATION GASKETS. CLEANOBSERVED FOOD CRUMBS COLLECTING IN BOTTOM OF REACH-IN UNIT NEXT TO FRYER STATION. CLEAN

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingPotentially Hazardous/Ready to Eat Foods that are held longer than 24 hours shall be properly date marked and held for a max of 7 days if temperature is 41 or below or max of 4 days if temperature is 45 or below. Observed packaged containers of lettuce, tomatoes, onion not properly date marked. Operator stated items will be gone in 24 hour time span.

3-501.19 Time as a Public Health ControlWritten procedures shall be in place that specify method of compliance. Observed methods and procedures in place, but further evaluation needed to ensure proper procedures are followed. CDI copy of procedures were received for further review.

3-501.15 Cooling MethodsCooling shall be accomplished by a method using rapid cooling equipment or other effective methods. Observed lettuce tightly wrapped in container in front of walk in cooler. Advised shelving containing lettuce shall be moved to back side of cooler instead of at front where outside heat could effect temp. Observed shallow pan of ice cooling fruit bowls at front of facility. Observed cut melons packaged in shallow pan of ice. Larger container was filled with ice and bulk container was submerged to ensure temperature remains under 45.

4-502.11 (B) Good Repair and CalibrationThermometer shall be properly calibrated. Observed thermometer was 5 degrees off when placed in cup of ice water. Instructed on how to properly calibrate thermometer.

4-602.13 Nonfood Contact SurfacesNon Food Contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed bottom sides of pans on shelving to have sticky residue build up.

5-203.13 Service SinkAir gap shall be present to facilitate drainage. Observed drain pipe not directly emptying into drain. PIC moved piping to properly drain into floor drain.