KELLY'S EASTSIDE DINER

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed what appeared to be soda residue in handsink at BOH near 3-comp sink. -CDI- EHS educated PIC on proper use of handsink and handsink was cleaned out. -0- 6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap dispensing from handsink at BOH near 3-comp sink due to needing batteries. -CDI- PIC replaced batteries.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed greasy residue on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed food employee use thermometer without cleaning before use and not clean it after use. -CDI- EHS intervened, educated food employee on cleaning thermometer before and after use and food employee cleaned thermometer.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prpe with wrist watch. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wiping cloth buckets stored in sanitizer concentration at 0ppm. -CDI- PIC replenished concentration to 200ppm. -0.5-

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 on NFCS of thermometer. -0-

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 vent covers in need of cleaning due to heavy dust buildup. Increased and more thorough cleaning frequency recommdned. 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 ceiling tile moved out of place above handsink near cook line. Ensure to put back in place. -0- 6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed cardboard box being used as floor mat.

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 TPHC temperature log blank, with hamburgers and hotdogs in steamer boxes held on time. CDI- PIC adds hamburgers to TPHC log. Log should be filled out as soon as 4 TPHC window begins. (-3)

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of pressurized stainless steel polishing spray stored on rack directly above food preparation and single service articles. CDI- PIC removes cleaning spray from food preparation area. (-1)

REPEAT. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in 0PPM quat. CDI-PIC refills to 200PPM Quat. (-1)

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 hotdogs, sliced cheese, tomato, and lettuce with no time stamps on TPHC log. CDI- PIC put items on TPHC log. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer bucket with concentration of 0 ppm. CDI-PIC changed anytime bucket and concentration was 100ppm. REPEAT

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 two large boxes of single use cups stored on floor. CDI-PIC moved boxes to be at least 6 inches off the floor. 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 with moderate buildup of grease and food debris on cook line. Clean floors.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employee observed rinsing rag in hand washing sink. Do not use hand washing sinks for any purpose but hand washing. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink. CDI - PIC refilled dispenser.

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 No times marked for burgers held using TPHC. Follow written procedures for TCS foods held on TPHC. CDI - Employee put times on sheet.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth buckets measured 0 ppm quat. Wet wiping cloth buckets shall be at appropriate concentration (150-400 ppm) REPEAT

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. Box of disposable cups observed on the floor. Store single-use and single-service articles at least 6 inches off the floor. 0 pts.

4-501.11 Maintain equipment in good repair. Gaskets on doors of upright freezer are torn. Replace torn gaskets. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloth stored at handwashing sink. CDI-PIC removed cloth and discarded.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at 3 compartment sink at 0ppm quat. Quat bottle was almost empty. CDI: PIC changed out quat containers, new concentration is 200ppm. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed eye drops being stored over single service items. CDI: Item was relocated.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility with a dial thick probe thermometer. CDI: PIC provided a thin probe thermometer.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - Observed discarded ice in handsink. Do not discard beverages in handsink. - CDI - Education provided. Sink cleaned.

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 residue and debris buildup in the bottom of the reach-in freezer. Clean and increase cleaning frequency to maintain clean.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed wiping cloth stored at hand sink. CDI, item removed.

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 TILT procedures not being followed by staff. Observed procedures state hold for 1 hour and time mark on fries was for 2 hours. PIC states procedures came straight from Bojangles. Bojangles representative states TILT is used for 2 hours. EHS asked representative to provide updated procedures. CDI, time updated.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed broken thermometer. Verifications required.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed bags of popcorn stored on floor. CDI, items relocated.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drinking from open employee drink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut tomatoe cold held at 53 degrees F. CDI, tomatoes voluntarily discarded by PIC.

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 posted TPHC procedures with 1 hour hold time but procedures not followed for blanched fries. CDI, time updated.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Employee observed coming into kitchen from outside and putting on gloves without washing hands prior. Repeat violation. Points not escalated due to improvement.

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 Sliced tomatoes and cut lettuce observed cooling in tightly wrapped containers with plastic. CDI. Vented and moved to large reach-in cooler to rapidly cool.

2-301.14 Wash hands after activities that contaminate them. -P Employee observed scratching back with gloves on then continuing to work with food. CDI. Employee washed hands and changed gloves. Repeat violation.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One bottle of unknown liquid observed in spray bottle. CDI. Bottle was emptied.

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 wash hands and turn off faucet with bare hands. CDI - Hands were re-washed properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese overstacked in flip top unit cold holding at 48F. CDI - Cheese pulled and placed in reach in to cool rapidly.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-commercial chest freezer in use. -1-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed numerous pans of hot dogs in hot holding below 135 degrees . CDI reheated and suggested time as a public health control. Repeat violation.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on floor.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed cut lettuce debris inside the handsink. CDI- PIC removed debris. Ensure handsinks are only being used for handwashing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- REPEAT- Observed burgers at 100-101F. CDI- PIC was able to place these items on a four hour hold time with the start time being the time of final cook. NOTE: EHS informed PIC on proper TPHC procedures and provided a TPHC form.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed slaw and lettuce at 50F at the self service. CDI- PIC was able to place these items on time since the time of preparation was noted. PIC was able to put a four hour hold time on these TCS foods with start time being the time it was removed from cold holding. NOTE: A TPHC form was provided to PIC and EHS informed PIC on how TPHC is completed.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- Observed a few working shakers of salts not labeled.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P- Observed self service items not monitored and uncovered. CDI- PIC stationed an employee at the self service to monitor the area.

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 scooping ice while wearing a diamond ring.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P-Observed 2 spray bottles of sanitizer at 0ppm QUAT. CDI- PIC brought sanitizer back to proper concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed hot dogs hot holding at 107F. Employee stated they were reheated no longer than a hour ago. CDI- Employee brought hot dogs well above 165F.

h4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed no thin probe thermometer available at the stand during the inspection. CDI- PIC provided stand with a thermometer.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed employee preparing food without a beard guard.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed fan covers with dust build up. Clean fans as often as needed to reduce and prevent build up.

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure.-PF Observed stand workers who are volunteers not notified in writing of the responsibilities of Employee Health. Post or train employees about the responsibilities of rrepoting illnes. CDI - PIC provided written coppy to stand head. -0-

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed food employee with long painted fingernails. CDI - PIC stated employee will be cleaning tonight. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with bracelet on arm while preparing food. CDI - CDI - PIC stated employee will be cleaning tonight. -.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils with food debris present while stored as clean. CDI - PIC placed on drain board to clean. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bottle of sanitizer. CDI - PIC labeled these. -1-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed stickers present on the outside of pans. Remove theese prior to cleaning.-0-

6-301.14 Post a handwash sign at each handsink. Observe sink without handwashing sign. Sign left with PIC today. -1-

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 400 ppm. CDI - PIC diluted sanitizer and will do so until Ecolab services unit. Check before using. -1-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles without labels. Place common name on all items not in the original container. -0-

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 utensils stored on soiled lids between uses. Use one of the approved methods. -0-

4-501.114 Maintain sanitizer at correct concentrations. -P: Observed sanitizer bottle to measure 0 ppm quat. CDI- made to proper concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found one hot dog in hot drawer 126 F. CDI- discarded hot dog.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Faciulity had no test strips on hand during inspection. CDI- test strips supplied to concession stand while inspection in progress.

Keep foods hot at 135 F or above. Cheese at 128 F in hot drawer. CDI- reheated.

..Facility does not have 3-comp sink. Observed no rinse step in cleaning process. cDI- discussed procedure for 2-comp sink.

7-203.11 Poisonous or Toxic Material Containers-Container Prohibitions: Sanitizing solutions shall not be stored in or dispensed from containers previously containing other poisonous or toxic materials. Observed quat sanitizer in bottle that originally contained deodorizer liquid. CDI- discard.