GOALIE GUACAMOLE

5-202.12 Provide at least 100F water at handsinks. Observed hot water at hand wash sink at 61F. PIC had hot water issue repaired. Water reached 117F at the end of the inspection.

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 service popcorn containers stored on the counter unprotected with the food contact surface facing upward. CDI Employee inverted the containers.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed the facility did not have hot water during the inspection. CDI PIC had water temperature repaired. See temperature chart.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of shredded chicken in the warmer below 135F. CDI PIC put pan back in the oven and reheated to 165F. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed 2 employee back pack on the shelf with food. CDI PIC moved back packs.

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 refilled.

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 no date mark for chicken TPHC on line that came from batch precooked before today and placed in freezer with date of prep. CDI PIC added date of thaw and use. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately containers stacked clean wet nesting.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 one two (2) backup bags of RTE cooked barbacoa in warmer at temperatures below 135F. CDI - Bags were rotated to steamer to be reheated above 165F.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) set of tongs held in chicken on prep line with handle contacting food. CDI - Tongs were rotated to three comp sink for corrective cleaning and replaced with clean utensil.

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 three (3) stacks of single service articles (to go bowls, tack trays, etc.) with exposed food contact surfaces. CDI - Single service articles were inverted to prevent potential contamination.

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 pizza in display case at a temperature of 114F. Employee elaborated that pizza is to be held on TPHC, along with other TCS foods. When checked, on site TPHC plans listed ‘TCS foods’ along with other menu items, but pizza was not mentioned by name. TPHC logs did not list pizza. CDI - Pizza was added to TPHC log as means of effective labeling.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held in warm soapy water at a concentration of 0 ppm. CDI - Employee remade sanitizer bucket with readily available sanitizer to an effective concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately seven (7) bins wet stacked at drying racks. CDI - EHS and employee reoriented containers to allow drip drying.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed two (2) flattened cardboard boxes on floors of rear area kitchen on top of non slip mat.

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 open employee beverage.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed pitcher filled at hand washing sink. CDI by instruction.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 pizza intended to be kept in temperature control according to staff but at 125 degrees F. CDI, pizza placed on TPHC and operator stated was going to be discarded within 4 hours.

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 watch on wrist.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer buckets stored on ground.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed ice scoop handles stored in contact with ice.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures. CDI, EHS educated PIC.

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 peeling floors and missing ceiling tile. Need repaired.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on counter by oven. CDI, item removed.

2-301.14 Wash hands before donning gloves and between gloves uses. -P A few employees observed changing gloves in bettwen tasks and did not wash hands. A few employees observed drinking personal beverages then proceeding to work with food. CDI. Employees washed hands and donned new gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels missing at front handsink. CDI. Paper towels obtained. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sour cream observed in ice bath at 47F. When asked, employee stated it had been on couter for a few minutes. CDI. New ice bath was made to cool sour cream.

6-301.11 Handwashing Cleanser, Availability - PF - Observed no hand soap available at handwashing sink. CDI, soap provided. 6-301.12 Hand Drying Provision - PF - Observed no disposable towels available at handwashing sink. CDI, towels provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed onions and peppers hot held at 121 degrees F. CDI, onions and peppers reheated to 201 degrees F.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer vat at three compartment sink reading less than 50 ppm QAC sanitizer. CDI: PIC adjusted feeder tube and afterwards, sanitizer read 200 ppm QAC. EHS instructed employees to re-wash and sanitize any dishes that had been cleaned with low sanitizer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs in left hot box holding at 130F. CDI: Hot dogs reheated to 165F and placed back into storage.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups at register displayed with lip contact surface exposed to contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pork and weiners being held at greater than 45 degrees . CDI reheat and moved to hot holding.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed three test kits exceeded expiration date. CDI discarded and replaced with fresh test kits.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towes in dispenser at the first handsink in the kitchen. CDI - Dispenser refilled during the inspection. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed yellow buildup in the ice scoop. CDI - PIC replaced with clean ice scoop. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed a spray bottle at 50 ppm quat and a three comp sink at 0 ppm. CDI- PIC brought both concentrations to 150-200ppm Quat.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed no thin probe thermometor at the time of the inspection. CDI- PIC obtained a thermometer before the end of the inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed an employee preparing food with beard and no beard guard.

5-501.16 Provide waste bins in required areas including at handwash sinks.- Observed handsink without a waste bin.

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 queso date marked for 4/9/17. CDI- PIC voluntarily discarded the item.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P- Observed burn spray stored near clean utensils. CDI - Item was removed and stored in a first aid box.

4-904.11 Display and handle single-use and single-service articles to prevent contamination.- Observed cups stored without protective sleeves.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed pulled pork never reached proper reheat temperature. CDI reheated to 166 degrees.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed french onion dip on prep line at 64 degrees . CDI cooled in reach in unit see temperature chart.

*2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed No hair restraints being worn at time of inspection. CDI hair restraints distributed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed blocked handsink. CDI - PIC removed box and restored access. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris present on clean utensils and pans. CDI - PIC placed on drain board for cleaning. -0-

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 large cartons of cole slaw with expiration date of 02/28/2016 in reach in. CDI - PIC voluntarily discarded. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bottles of sanitizer. CDI - PIC labeled them. -0-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at sink. PIC given signs today. -1-

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed chili taken from freezer rthat was not properly heated for hot holding. PIC stated this item was mishandled and took it off the menu for the night. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili in small tube in hot holding at 112F. CDI - PIC removed food from service. It was taken from freezer and was not heated to proper temp. -0-

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer bucket stored on counter. Keep below food prep surface. PIC had employee place on lower shelf. -0-

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 contact with popcorn at the tops of filled popcorn cups. CDI- Removed top portions of popcorn in cups where contact was noted.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed pizza oven, not in use for this event, to have old food debris on conveyer, such as dried cheese. CDI- direction to clean pizza oven.

Found moldy pizzas in unplugged hot box from August. CDI- discarded

Found moldy pizzas infested with flies in hot box from August. CDI- discarded boxes and pizza.

3-304.14 Wiping Cloths, Use Limitation - C: Wiping cloths shall be held in sanitizers between uses. Found wet cloths on surfaces.