UNCC S A C/POD #2

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Wrapped hamburgers measured 110-115F in hot holding. CDI - PIC discarded hamburgers. 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 .

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Soda nozzles soiled and in need of replacement. PIC will replace.

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 general cleaning needed to flooring throughout kitchen.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed prepared burger holding at 130F. -CDI- PIC 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed unlabeled bottle of liquid near grill.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese holding above 41F in the ice. CDI- Smaller container placed in more ice and cheese cooled. 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 .

3-501.15 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 cheese in a large container with little ice. CDI- Cheese placed in a smaller container and surrounded by ice. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food employee preparing food with watch on wrist. Food employees must not wear jewelry on their hands or wrists. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 1 wet cloth draped over side of sanitizer bucket. Store wet cloths submerged in the sanitizer solution. 0 pts.

4-501.11 Maintain equipment in good repair. Ice leak in walk-in freezer. Shelf under heat lamps is chipping paint. Repair. 0 pts.

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. Clean floor underneath 3-compartment sink. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fries holding below 135F in the heat lamp. CDI- Fries were placed on TPHC. 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 .

4-501.11 Maintain equipment in good repair. Observed heat lamp not holding at temp. Get fixed. Fries will be placed on TPHC until fixed.

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 in need of cleaning under the 3 comp sink.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handles of ice scoops in the ice.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cheese sauce observed below 135F. CDI. Cheese sauce sent to be reheated in main kitchen.

3-501.13 Use approved thawing methods. Burgers observed thawing at room temperature on prep counter.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizing solution in 3 compartment sink testing 50 ppm QAC. CDI by adding QAC sanitizer and testing at 200ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed sliced tomatoes stored > 45F on line. CDI by using TPHC procedures going forward for lettuce and sliced tomatoes.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed sani bucket solution testing <50ppm QAC

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. floors (grout) need better cleaning. observed food debris on floor under and around equipment.

7-201.11 Store toxic materials to avoid contamination. -P. Concentrated and spray bottles of cleaners stored on the soiled side drain board of in use 3 comp sink. CDI- PIC Jeff Cunard corrected storage.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried residue/debris on interiors and lower storage. Cleaning is needed. Areas noted on previous inspection have been corrected. repeat

4-501.11 Maintain equipment in good repair. Observed a torn gasket on the walk in cooler door. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticky build up on the shelf above the 3 comp sink used to stored metal pans.

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. Replace missing ceiling tile. 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. Clean the grease build up on the floor under the 3 comp sink.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one small container of powdered sugar left unlabeled.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Protect single service cups by maintaining in plastic sleeves or moving to store away from customer exposure.

4-501.11 Maintain equipment in good repair. Replace torn gasket on the walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticky build up on the shelf above the 3 comp sink used to stored clean metal pans.

5-203.11 Maintain access between hotdog roller grill and handsink by propping open door to facillitate handwashing. CDI- shelf remove to open door

Keep cold TCS foods

4-602.13 clean the walking cooler above the blower, fan covers.

6-303.11 Replace bulbs that are out in the waklin cooler, freeze so there is adequate lighting.

4-501.11 Maintain equipment in good repair. Repair the gasket falling down inside the ice machine.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a greasy/sticky film on the outside of the microwave and shelving.

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 build up on the walk in freezer and cooler floors.

.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.Observed single service cups unprotected on the front counter.

4-501.11 Maintain equipment in good repair.Repair peeling paint on the hot holding unit shelving.

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 shelving used for clean utensils.

5-103.12 Provide water under pressure to all fixtures.-PfObserved low water pressure to the back handsink. VR- provide repair documentation within 10 days.

6-501.12 Cleaning, Frequency and Restrictions - CObserved build up on the floor under the hot holding fry station.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing- Obsevred clean untensils stored on dirty side of 3 compartment sink on rack above sink. Store clean utensils on clean side of sink.

5-402.13 Conveying Sewage- sewage shall be conveyed through connections that are constructed, maintained, and operated according to law (plumbing code). Observed water leak on drain pipe underneath 3 compartment sink. Needs Repair. RVR- REHS will return within 10 days to verify compliance.

6-501.12 Cleaning, Frequency and Restrictions- Floors shall be kept clean. Observed dirty floors along baseboards and underneath equipment.