NORTH DISTRICT EATS (107)

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. Observed personal employee beverage stored on prep table. CDI - Food handler removed drink. -0-

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. Observed french fries being held on time but not included in written procedures. CDI - PIC added french fries to written procedures. 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. - P. Observed two batches of chicken and fries being held on time control but times not recorded on time log. CDI - PIC retrieved TPHC log. -1.5- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 food debris on door handles of two reach-in units. Clean and maintain. -0-

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-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf. Observed employees unable to provide information to customers about allergens for food items in heated pass through windows. 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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 2 packs of hot dogs in prep unit above 41F. According to employee hot dogs were sitting out. CDI: Items were placed in cooler to cool. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer wipes on shelving above food items. CDI: Sanitizer wipes were relocated.

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. 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 ingredients or allergens. VERIFICATION REQUIRED.

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 items in heated pass through 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 prepackaged items in heated pass through without allergens listed. VR required in 10 days to ensure allergens are listed.

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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee preparing food without beard restraints present. Ensure that team members are wearing proper hair restraints.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles collecting soil.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed waffle fry batches held on time control but times not recorded on time log. CDI, corrected. Repeat.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed chafing fuel stored over clean single-service articles. CDI, chafing fuel relocated for proper storage.

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 employee health policy does not include non-typhoidal salmonella. CDI: EHS provided PIC with a copy of the updated policy.

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 pizzas from rounds 2 and 3 not documented on TPHC log. CDI: Times documented.

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. PIC in stand was not aware there was a vomit and diarrhea plan. CDI - Management to provide a copy of the plan in each stand. There is a approved copy in the main office area.

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 residue inside the ice scoop holder. Clean the holder and consider providing a drain hole in the container so that moisture drains better.

4-201.11 Equipment and Utensils-Durability and Strength - C Observed a dust pan brush used to clean the oven area that was melted. Discussed with the PIC that the item was not designed to used on hot surfaces. CDI brush discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a drawer collecting a high amount of debris at the pizza area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove grease buildup from exterior and interior of holding equipment and grill station.-.5 points

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.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (surfaces of equipment throughout)

2-301.14 When to Wash - P: Observed employee entering kitchen, touching face, and hat without washing hands before handling pizza screens. CDI-through instruction.

3-304.12 In-Use Utensils, Between-Use Storage - C: Observed ice scoop stored with handle not extended out of ice. CDI-scoop placed in dry cup

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall paint chipping in areas.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed containers of raw chicken above drinks. CDI items relocated.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed thermometer that was not sanitized before checking chicken. CDI thermometer cleaned.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed grilled chicken coming off grill and plated on buns at 152-155F. CDI items placed back on grill and finished to 178F. `

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 for hot and cold foods with a time stamp from 10am-9pm. Told facility that they are only allowed to hold food for 4 hours. CDI time stamp changed.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored in cooler with cheese slices. CDI-both disposed of.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burgers being hot held at 130F. CDI-Had burgers reheated to 165F. Checked reheat and not 165F, burgers disposed of.

to 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 Repeat: Observed no time/temp logs or time written on boxes of bojangles chicken on TPHC documentation. CDI- 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.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cracked ice scoop. CDI-disposed of

4-602.13 Nonfood Contact Surfaces - C Observed non-food contact surfaces need cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings/meds stored with clean utensils.

2-201.11 Ensure employees know major illnesses and symptoms. Observed employees that did not know about health policy. CDI

5-205.11 Hand sinks must only be used for handwashing. Observed employee filling bottle at handsink. CDI stopped action.

4-601.11 Food contact surfaces shall be cleaned to sight and touch. Observed scoops, tongs, and serving utensils soiled with debris. CDI moved to sink for cleaning. 4-501.114 Keep sanitizer at proper concentration. Observed santizer in 3 compartment sink at 0ppm. CDI compartment dumped and refilled.

3-501.16 (A)(1) Keep foods at 135F or above. Observed prepackaged containers of fries not held on time but temperature at 98F. CDI fries discarded.

3-304.14 Keep sanitizer buckets buckets at proper concentration. Observed sanitizer bucket below 50ppm. CDI bucket changed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed prepared pizzas on rack holding out of temperature control above 45F. CDI pizzas placed on temporary TPHC.

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 new batches of burgers prepared and holding on TPHC with time not recorded on TPHC documentation. CDI burgers prepared.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken over bottled beverages. CDI- removed to walk in speed rack

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken cooked to a final cook temperature of 160 F on TPHC documentation. CDI- reheat to 165 F.

to 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 start times on TPHC documentation. CDI- entered

2-301.15 Only wash hands in handwashing sink.-PF 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed food employee rinse hands in dump sink prior to donning gloves. CDI- Discussed with food employee to wash hands in hand sink with soap and paper towel.

6-301.11 Provide soap for handwashing at each handsink. -Pf - One hand sink with no soap. CDI- Soap was replaced. 5-202.12 Provide at least 100F water at handsinks.-Pf - Hand sinks read 95 and 88F. Verification required.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Repeat - Cleaning needed in ice machine Sanitizer buckets read 300 ppm.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - 0 pts -Several salads stored in two door reach in dated for 9/10 and 9/11. CDI- Items voluntarily discarded.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Thermometer read 27F. CDI- Thermometer calibrated by EHS.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. - 0 pts - Some cups stored unprotected.

4-501.11 Maintain equipment in good repair. - 0 pts- Shelving in reach in refrigerator rusting.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Cleaning needed in reach in refrigerator.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed food employees without full knowledge of health policy or where it was posted. CDI showed employees of posted policy and discussed major illnesses and smptoms.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitizer bucket at 0ppm. CDI bucket refilled to proper concentration. Repeat. 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 machine cleaned.

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 scoop handle stored in ice.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed a food employee not wash his hands after removing his gloves and donning a new pair of gloves. CDI by education and employee washed his hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a bag of trash stored in front of a handsink. CDI-PIC relocated bag of trash away from the handsink.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed a food employee using a cup as an ice scoop. CDI - An ice scoop was given to the employee.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed an employee bring a bucket of sanitizing solution to the bar area. After testing by the EHS, the concentration of the sanitizer was determined to by 0 ppm. CDI - New sanitizing solution was prepared and tested.

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 the handle of an utensil directly touching sliced cheeses. CDI - Handle was turned away from the cheese slices.