UNCC S A C/POD #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 no time stamp for fries on TPHC. CDI- Stamp placed on fries. Fries were 165F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cheese dip hot holding below 135F. CDI, cheese dip voluntarily discarded. 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 .

6-501.12 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 flooring under 3 compartment sink. Clean.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping clothes stored in less than 50ppm quat sanitizer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee belongings stored above single-service utensils and articles. -CDI- PIC moved items.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee wearing a watch. 0 pts.

4-501.11 Maintain equipment in good repair. Cabinet laminate is damaged. Repair. 0 pts.

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. Clean hot drawers.

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 blanched fries on TPHC without time stamp. CDI- Time stamp placed on fries.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed cloth in containers with fries. CDI- Removed

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 bucket stored on the 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 tall reach in in need of cleaning.

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. Ceiling tile missing near ice machine.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue build-up in upright cooler.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Two employee's observed with visors on, but all hair was pulled up and over the sides, and not restraining the hair. Ensure that hair restraints are worn in effectively to restrain hair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris and residue on lower shelving and storage. Cleaning is needed. repeat

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on the reach in cooler handles. Observed build up inside the back storage area reach in freezer.

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 dried splatters on the back storage area wall and build up on the wall near the can wash.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed coats and purses stored on 2 shelves, top shelf stored with fry baskets.

2-402.11 Wear hair restraints when completing duties of a food handler, i.e. serving food, dispensing, portioning.

4-602.13 Clean non food contact equipment to avoid buildup. Observed hot holding cabinet and dry storage cabinet out front in need of deep clean.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the front handsink used as a dumpsink. CDI by cleaning. 5-202.12 Provide at least 100F water at handsinks.-Pf Observed a max hot water temperature at 69F at the back handsink. VR- follow up with repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a small dried soda syrup spill under one of the soda dispensers.

.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 cleaning needed under the 3 comp sink and the floor behind the reach in coolers.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Protect single service while in storage. Observed single service cups stored unprotected on the front counters near the registers.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent.Observed top of the ice machine with some rusting.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on the soap dispenser in the back. Observed dried spills on the shelving in the back and under the soda dispenser. Clean inside the hot holding cabinet.

5-205.15 Maintain a plumbing system in good repair.-P Observed what appeared to be leak around the 3 comp sink metal grate where water appeared to collect. Facility is to have this checked for repair. Was unable to re-create water leak. Work order has already been placed for repair.

6-501.12 Cleaning, Frequency and Restrictions - CClean the floor at a frequency to prevent build up. Clean the floor under the 3 comp sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coats stored with customer single service items. Advised to store separately.

5-402.13 Conveying Sewage- Sewage connections shall be maintained, constructed, and operated according to law (plumbing code). Observed water backing up at plumbing connection under 3 compartment sink. Re-check showed no leak at connection. Monitor plumbing for leakage.