BIRKDALE 16 #1842

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees handling food while not using head coverings. **REPEAT** -0.5-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsinks on front line being used as dump sinks and to store popcorn containers. CDI- PIC removed items from sink, EHS discussed handsink usage.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees handling food while not using head coverings.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility using quat sanitizer solution without having proper test strips to accurately measure concentrations. VERIFICATION REQUIRED.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen hot dogs on shelf thawing at ambient room temperature. Approved thawing methods include thawing under refrigeration, thawing under running water with a temperature of 70F or below, and thawing as part of the cooking process. CDI - Hot dogs were moved to refrigeration to continue the thawing process. -0.5 points-

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 squeeze bottles and shakers in food prep area. -0 points-

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 single use food containers stored on top of turbo chef without coverings or wrappings. Store food containers in original packaging until time of use. -0.5 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.Observed food handlers not wearing hair restraints and handling food.

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 PIC was not aware of a written procedures for these types of events. Provided clean up hand out.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in handsink at the front service line.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese in warmer at 105F. CDI - PIC voluntarily discarded the food during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of pink liquid not labeled in one of the storage supply closets. CDI - Spray bottle was labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed both food handler hair not wearing hair restraints. CDI - Food handlers placed hats and pulled hair back.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health does not reflect the addition of salmonella (non-typhoidal) CDI - emailed the PIC the New NC Food Code changes in regards to the employee health policy. For more information on employee health policy please visit: http://meck.co/FoodSafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for these types of events. CDI - emailed the PIC the NEW NC Food Code changes in regards to volmit and diarrheal clean up procedures. For more information please visit: http://meck.co/FoodSafety

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 popcorn buckets rims (food contact) directly on the counters. Provide protection to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed the chest freezer door misaligned and upright reach in freezer in the kitchen is out of order. Repair these pieces of equipment.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some black staining at the ice chute of the ice machine. Clean.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed men’s and women’s restroom toilets in need of cleaning.

5-502.11 Frequency-Removal - C Observed some trash cans in the restrooms are in need of emptying.

General Comment. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed butter oil and pretzel salt not labeled.

Repeat Violation-2 pts- 4-501.11 Maintain equipment in good repair. Observed drain stoppers at 3 compartment sink not working properly. Advised to get drain stoppers or repair the 3 compartment sink stoppers.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one on site was not a ANSI accredited food protection manager. Certified food protection manager should be on site at all times.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Manager on duty had presented no knowledge of employee health policy including when to report required symptoms, illnesses and exposure. CDI - EHS provided facility employee health policy documents and information. EHS also educated manager on symptoms, illnesses, and exposure.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer in spray bottle reading < 50 ppm. CDI - Sanitizer was discarded and will be refilled at 3 comp sink dispenser before sanitizing. Sanitizer dispensed at 3 comp. sink read at 400 ppm. REPEAT.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. REPEAT VIOLATION. Observed ice scoop with handle stored touching the ice. CDI - educated to store out of the ice or without handle facing up outside of ice.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed drain stoppers at 3 compartment sink not working properly. Advised to get drain stoppers or repair the 3 compartment sink stoppers.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer at 0 ppm. CDI - created solution by hand. Currently at 200 ppm quat. Educated PIC, Brandon, how to create solution. Advised to call dispenser technician.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. REPEAT VIOLATION. Observed popcorn dispenser handle stored in the ice. CDI - educated to store out of the popcorn. Stored on scooper holder.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed drain stoppers at 3 compartment sink not working properly. Advised to get drain stoppers or repair the 3 compartment sink stoppers.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed debris on the reach in unit gaskets. Advised to repair.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P Observed foregin object in the ice at the drink machine ice bin. CDI - used ice scooper to discard item.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed corn kernels stored on the floor on the main cook line. Advised to store everything at least 6" above the floor.

2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. REPEAT VIOLATION Observed food employee without hair restraint. Advised to have hair restraint.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. REPEAT VIOLATION. Observed tongs stored on dirty counter top. Educated to store in clean container. Facility has been doing better with utensil storage by hanging the popcorn scooper in proper location out of the food.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed sanitizer compartment drain stopper not working at the 3 compartment sink. Advised to repair or provide a drain stopper.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed shelving and other equipment with debris and build up. Advised to keep kitchen clean.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed substantial amounts of trash piled up on the ground outside of the outdoor trash receptacle. Educated that trash shall be disposed of properly; this trash has brought pests such as vultures to birkdale.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed floors of kitchen dirty.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no certified food proteciton manager on site furing the inspection. REPEAT VIOLATION.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employees not wash hands during the inspection. Employees handled money, then went strait for the buried popcorn dispenser, then dispense popcorn to customers. CDI - educated to wash hands before food preparation or food service and to wear gloves.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employees bare hand contact popcorn when dispensing. Food employees not washing hands then grabbing the buried popcorn scooper, then dispensing popcorn (popcorn touching hands and forearm then falling back into the main pile of popcorn). CDI - advised to begin to wash hands properly and to wear gloves.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink at the far end of the line with no soap. CDI - educated that this handsink needs soap and advised to provide soap. REPEAT VIOLATION.

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed food employees are not washig soda nozzles properly once every 24 hrs. 4-702.11 Utensils and Food-Contact surfaces of equipment shall be sanitized before use after cleaning. -P Observed that the food employees and PIC are unaware of proper washing, rinsing, and sanitizing. CDI - EHS fully explained in detail on how to properly wash, rinse, and sanitize. EHS advised to remove the glass cleaner from the dispenser and hooked up the proper detergent. Educated that washing occurs first with hot water, then the item gets rinsed off, then the items gets submerged in a full sanitizer compartment with clean solution at the proper concentration. And advsied to fix the 3 comp sink so the solution will hold in the sink basin.

7-201.11 Store toxic materials to avoid contamination. -P 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed 'concentrated glass and multisurface cleaner' hooked up to the detergent dispenser at the 3 comp sink. Improper washing for utensils, equipment and food contact surfaces. Bottle specifically states for institutional use only and includes warnings about lung, skin, and eye irritation, along with not to inhale chemical. Improper storage above the 3 comp sink and improper use of toxic chemical. CDI - fully educated PIC and food employee about proper use of this chemical. Switched out chemical with the proper 3 comp sink detergent and ran the detergent through the dispenser to make sure no more chemical would touch items through 3 comp sink.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraint. Advised to wear hair restraint.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed popcorn scoopers handles stored in the popcorn. Food employees are not washing hands and bare handing the scooper holder. CDI - Advised to wear gloves when dispensing popcorn and to set the scooper on its designated rack.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single service articles such as cups and cup lids stored in splash zone and on top of dirty counter top. Advised to clean the counter top and to leave plastic sleeve around articles.

4-501.11 Maintain equipment in good repair. Observed sanitizer compartment sink basin stopper not working, thus the compartment is incapable of holding sanitizer solution for a proper cleaning procedure.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed dirty floors upon arrival; popcorn and other debris everywhere. CDI - food employees began sweeping and cleaning.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -Pf Observed no certified food potection manager on site during the operation.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed handsink in the back of concession blocked by boxes and beer kegs. CDI - moved items. 5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed dumping in the handsinks. CDI - advised to clean out; handsinks are only for handwashing. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink at the end of the front line with soap. CDI - Advised to provide soap to handsink.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed in use utensil for dispensing jalapenos stored on counter top with dried cheese debris. Observed popcorn scooper handle stored in the popcorn. CDI - advised to store in use utensils in a way that protects from contamination; moved the spoon to a better location on a papertowel. Moved the popcorn scooper to prevent contamination of popcorn; advised to get the popcorn scooper holder to store scooper outside of the equipment.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed waste bin overfilled; Trash in bags on the ground in a pile. Advised to pick this up.

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 soap dispenser in disrepair. Advised to fix.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager on site during inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean food debris from inside of cabinets.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager on site during inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed two handsinks without a supply of paper towels. CDI-supplied. 5-202.12 Provide at least 100F water at handsinks.-Pf Observed womens restroom hand sinks on far right side below 100F. Handsinks on left side restrooms at 100F+. Verification required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed build up in interior of ice machine.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager on site during inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing at one of front hand sinks. CDI-towels provided. REPEAT.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed large amount of unused equipment stored on the premises.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC not certified.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed hand truck blocking back handsink. CDI - by relocating 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towels missing from hand sink at back. CDI - by providing.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towels missing at one of the hand sinks at front register area. CDI - by providing.5-202.12 Provide at least 100F water at handsinks.-Pf Observed water at hand sink in back kitchen area only reaching 89F. Observed little to low pressure at this sink. Verification required in 10 days to ensure handsink pressure is repaired and water reaches at least 100F.

2-102.12 Ensure there is a certified food protection manager present at all times. Observed no certified food protection manager present.

4-302.12 Provide food temperature thermometer for checking temps. Observed no thermometer available during inspection. CDI, thermometer located at end of inspection.

2-102.12 Certified Food Protection Manager. Ensure a certified food protection manager is on site at all times by JAN 1, 2014. Observed no certified food protection manager present.

6-301.11 Handwashing Cleanser, Availability. Provide soap at all handsinks. Observed soap missing from handsink in kitchen at back. CDI, provided during inspection.6-301.14 Handwashing Signage. Observed no handwashing sign in women's restrooms. CDI, provided