UNCC S A C/POD #3

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. No written procedure for using TPHC for pizzas held in hot box. CDI - PIC filled out written procedure for TPHC. 0 pts. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Employee placed drink on top of ice machine. CDI - PIC discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No thin probe thermometer on site. CDI - Provided.

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. Single service cups not protected by plastic sleeves.

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 build up in one of the RI coolers from last prep. Needs to be cleaned.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee recontaminate hands after washing hands by turning off the faucet with bare hands. -CDI- EHS intervened and watched food employee properly wash hands without recontamination.

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 and walls behind equipment and three-compartment sink with buildup, in need of cleaning.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips. PIC got 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 low reach in door in need of cleaning.

4-501.11 Maintain equipment in good repair. Ice leak in walk-in freezer. Repair leak. 0 pts.

7-204.11 Sanitizers, Criteria-Chemicals - P Sanitizer in three compartment sink measuring over 400ppm. CDI. Sanitizer diluted.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Condenser in freezer is causing build up of ice on walls and flooring.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried residue on table at back staging area. Cleaning needed. (0pts)

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. Large mound of ice build up and some debris across most of the floor of the walk in freezer. Cleaning is needed.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of sauces not labeled. CDI by labeling while onsite.

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 pizza boxes stored inside the designated personal employee item cabinet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove sticker residue from outsides of new plastic food containers.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Maintain single service cups in plastic sleeves that are stored on the front counters.

4-501.11 Maintain equipment in good repair. Observed a large leak inside the walk in freezer. Observed no food storage inside the unit.

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 what appeared to be grease on the floor of the walk in cooler. 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 the blown out light inside the walk in cooler.

6-303.11 Intensity-Lighting - C Observed no lighting available inside the walk in freezer.

3-501.17 Properly label TCS food kept for more than 24 hrs once opened, prepared. Observed ham, pepperoncinis, sausage, winds w/out dates. CDI-discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed pepperoni in large pan in top of flip top prep cooler was measuring 49F-52F. PIC stated that product had been in place under an hour. Pan was nearly empty and product was rapidly being used up. CDI - allowed facility to use up remaining pepperoni for pizza going into oven immediately.

4-501.11 Maintain equipment in good repair. Observed large column of ice in walk in freezer due to leak.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups left unprotected on the front counter

Observed an employee water bottle stored on a shelf with gloves and other single service items.

Repair the leaking tubing at the soda fountain.

Repair the floor drain that appears to be clogged at the soda fountain.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain quat. santiizer at 200-400ppm. Observed an orange colored chemical in sanitizer vat today that was <150ppm. Remade by PIC to correct.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingKeep TCS foods hot at 135F or more. Observed nacho cheese stored at <135F today-discarded. Do not use this nacho cheese warmer until it is working properly.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingHold cold TCS foods at 45-41F or less. Sliced cheese stored at >45F today. Sent to WIC to chill.

3-602.11 Food LabelsObserved cookies offered as grab-n-go. Set behind counter to correct. Label these as described in 3-602.11 of the 2009 Food Code if offering as grab-n-go.

2-402.11 Effectiveness-Hair RestraintsObserved the majority food service employee without hair restraints. Must have hairnet, ballcap, or visor.

4-602.13 Nonfood Contact SurfacesClean WIF floor, floor drains, and inside of fryers.