QUEEN CITY CRAVINGS/ BRIXX PIZZA (106)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed no sanitizer available at the 3-compartment sink. CDI - PIC provided new bucket and installed to sanitizer line. -1.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no towels at 1 of 2 hand sinks. CDI - PIC provided disposable towels to hand sink. -0-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed soap pumps stored on shelving unit with and above single service food supplies. No visible evidence of contamination noted. CDI - PIC removed chemicals. -1-

REPEAT: 3-602.11 (B) (1)-(4) Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed items in pass through window not individually labeled with ingredients. REPEAT: 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food. - Pf. Observed items in pass through window not individually labeled with allergens. VERIFICATION REQUIRED. -2-

4-501.11 Maintain equipment in good repair. Observed damaged gasket on top door of hotbox. Replace. -0-

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 liquid pooling on ceiling tile above the ice machine. Clean and maintain. -0-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf. Observed food employees unable to information to customers about allergens. VERIFICATION REQUIRED. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

REPEAT 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed items in pass through window not individually labeled with ingredients. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed items in pass through window not individually labeled with allergens. VERIFICATION REQUIRED.

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 minor food debris in bottom of reach in cooler and reach in freezer. Clean as needed.

Repeat: 2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P. Observed employee eat a fry from fry container with glove on and did not wash hands afterwards. CDI: had employee remove gloves and properly wash hands.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed grab and go prepackaged hot items in heated pass through unit without proper labeling. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed grab and go items in heated display pass through without allergens listed. VR required in 10 days to ensure allergens are provided.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed a food handler with gloves on touch their faces. CDI - PIC had a discussion with the food handlers on when to wash their hands. Food handlers rewashed their hands.

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 tomatoes, arugula and sliced American cheese that was on TPHC with no time label on log sheet. CDI- time placed on product, removed from fridge about 30 min ago. REPEAT.

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 plastic container with granular powder with no label, shakers with no label.

4-501.11 Maintain equipment in good repair. Observed prep table with damage, held up with cardboard at base. Repair or replace.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin at handsink.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice scoop and ice scoop holder holding microbial growth due to consistency in cleaning and water not draining after uses. Ensure that both items are cleaned to sight and touch. CDI- Both items were moved to 3 comp sink to be washed, rinsed, and sanitized again. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced American cheese at a temperature range of 42-45F. Cheese was recently separated for the burgers and was attempting to cool inside of holding in cooler. Ensure that foods are maintained at 41F or below. Cheese was placed insided of reach in unit to effectively cool. 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 .

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 a number of items being held on time as public health control without time stamp present. Items include ricotta cheese, pizza sauce, and meat balls. Tphc information was documented downstairs, but not transferred upstairs. CDI- TPHC information was documented during the inspection.

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 sliced cheese attempting to cool inside of reach in unit with plastic cling wrap tightly attached. CDI- Sliced cheese was moved to reach in unit to cool with plastic wrap removed. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with beards actively preparing foods without beard restraints present.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed sheet pans left wet stacked directly on top of eachother. Food establishment shall implement measures such as pyramid stacking to allow proper air flow.

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 meatballs hot holding below 135F. Observed meatballs were not added to TPHC log. Employee states cheese was place in small containers 20 minutes earlier and meatballs came from commissary. CDI, items reheated to 165F.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed no updated employee health policy during inspection. CDI - PIC was provided with new 2017 employee health policy during inspection. - 0 -

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed QUAT sanitizer reading less than 50 ppm QUAT sanitizer during inspection. CDI - PIC was able to fix sanitizer dispenser during inspection. Sanitizer now reading 200ppm QUAT sanitizer. - 1.5 -

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 leak at back ceiling light fixture above hand sink. Repair. - 0 -

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single serve cups at the registers with cup lips unprotected. CDI: Cup lips were covered.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sinks with ice buildup along the inside of the basin. CDI- education was given. -1 point.

NO POINTS DEDUCTED 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ICE cream scoop being stored inside room temp water based on procedures. Staff will start using ice water for use for storing ice cream scoop.

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 stored with no protection, exposed to contamination / sneeze spray at front register area.

4-501.11 Maintain equipment in good repair. Observed counter damaged under drink machine and on front serving area. Observed shelving starting to rust in reach in cooler near side entrance.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Clean floor under newer reach in coolers.

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 employee handle food then handle, then handle pen and start recording information then return to food prep without handwashing and glove change. CDI hands washed and gloves changed.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Thermometer must be cleaned before use and before storing. Observed thermometer soiled as it was stored. CDI item cleaned.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time recorded for cold food on end of the line where shredded chicken and beef served. CDI cold stamps recorded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed time /temp logs not being recorded. Follow written procedure. CDI-through discussion with PIC

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed to-go cups not in sleeves or dispensers. Cup lips not protected.

45 4-501.11 Keep equipment in good repair. Observed equipment broken. Repair or remove if not going to get repaired.

4-602.13 Nonfood Contact Surfaces - C Observed kitchen and equipment need cleaning.

3-401.11 Ensure raw animal foods hit final cook temperatures. Observed chicken breasts cooked from 132-156F. CDI items placed on grill for proper cooking.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Thin probe thermometers needed to check thin foods. Observed dimple thermometer used to check burgers and thin chicken breasts. CDI facility provided thermometer.

3-304.14 Keep sanitizer buckets at proper concentration levels. Observed all sanitizer buckets at 0ppm. CDI buckets refilled.

4-501.11 Keep equipment in good repair. Observed interior of reach in with ceiling portion falling apart.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink being used to fill up drink container. CDI: Employee directed to only use handsink for handwashing.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on RIC.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed final cook temperatures on cheeseburgers at 133 and 129 F. CDI- back to grill to finish above 155 F

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed pizzas not on TPHC documentation nor any of the food at the mexican station. CDI- time completed Repeat Violation

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoops stored on top of ice machine.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by a large box. CDI by box being moved.

4-602.11(E)(4)(b) Absent manufacturer specifications, food contact surfaces such as the interiors of ice machines and beverage dispensing nozzles shall be cleaned at such a frequency that precludes the accumulation of debris. Observed ice machine in need of cleaning due to heavy black build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed hot dogs, cheese and lettuce that were stored in a non-functioning reach in unit. Hot dogs, lettuce and cheese were discarded and resupplied from the main kitchen at proper temperatures. Tomatoes were still 45F and were moved to a small reach in unit. Facility has multiple units that are capable of storing the foods that need to be kept 45F or below. Items will be held in a different unit until the broken unit is repaired.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabelled containers of food throughout facility.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored with handle in the ice. CDI by moving the scoop.

4-501.11 Maintain equipment in good repair. Broken refrigeration unit noted at time of inspection. Broken drain on the mop sink observed at time of inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Gaskets on prep refrigeration/hot hold units collecting large amount of debris and food residue.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed scoop stored as clean with food debris on the food contact surfaces. CDI by removing spoon and placing it in the wash vat of the 3 compartment sink. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer bucket with lower than specified quaternary ammonium concentration. CDI by employee dumping and refilling bucket.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed food containers such as squeeze bottles throughout the facility unlabelled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed rings and bracelets on employees during inspection,

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on the floor. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep surfaces outside of the sanitizer buckets.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and residue on gaskets throughout the facility.

2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employees change gloves without handwashing. CDI hands washed gloves changed.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed back handsink with no soap. CDI soap provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ice machine soiled with debris. CDI 4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitizer at 0ppm. CDI bucket refilled.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pepperoni pizza, onion rings and hot dogs were below 135F. CDI items willed be discarded with other TCS items at the end of 4 hours for game. Facility does not keep food once game completed.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed blanched fries, lettuce, grilled onions and grilled peppers not added to TPHC procedures. CDI items added to TPHC

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils above 3 comp sink wet stacked.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel at the handsink in the back corner of the concession stand. CDI -Employee stocked dispenser with paper towel.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed a food employee removing chicken from grill before it had reached its final cook temperature. CDI- Chicken placed back on grill and cooked to the proper final cook temperature.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed a bucket of sanitizer stored on the floor. CDI - bucket of sanitizer relocated.

2-102.12 Certified Food Protection ManagerPIC must have taken an ANSI approved, proctored food safety exam. No one present with it today.

2-103.11 (M) Person in Charge-DutiesObserved employees who did not know the big 5 illnesses- they need to know them or be able to easily reference a list of them. Will email employee health policy to PIC to post in kitchen.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsKeep food contact surfaces clean to sight and touch- observed growth inside top of ice machine today- sanitized by PIC.

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 bbq stored on an unplugged steam tabl. today @ <135F. Sent to be reheated to 165F or more.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingKeep foods cold at 45-41F or less. Observed glass cooler @ >45F(see chart). Foods moved to RI cooler to cool.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), DispositionObserved homemade vanilla cream that was made > 7 days ago. discarded during inspection.

3-304.12 In-Use Utensils, Between-Use StorageDo not store disposable containers on food. Popcorn being scooped with handleless scoop today.

4-302.14 Sanitizing Solutions, Testing DevicesKeep test strips onsite- observed no quat test strips onsite today.