UPTOWN GRILL (216)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed burgers in back at 44F. PIC said they were put in the cooler either last night or this morning. CDI-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 .

3-501.19 (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 that burgers FCT (per batch) were not being documented on the log. Per TPHC log paperwork it says to document each batch. CDI-through discussion with PIC, documented 2nd batch TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 cup without handle in popcorn. Use scoops without handles.

4-501.11 Maintain equipment in good repair. Observed hood light not working. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed 3 compartment sink in need of sealing to wall.

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. Packaged hamburgers and fries in boxes in grab and go area are not labeled with ingredients or allergens. Employee at the grab and go area did not know the allergens in the packaged food. Ensure that packaged food in grab and go areas are labeled with ingredients and if there are any major food allergens in the packaged food. VR - Verification required within 10 days that establishment has an approved labeling method for the allergens.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 3-compartment sink is separating from the wall. Reseal 3-compartment sink to wall. 0 pts.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands for less than 20 seconds. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and turn off faucets without barriers. CDI..PIC hand employee wash hands again and use barriers. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee touch cooked burgers with exposed finger.CDI..PIC had employee to discard food. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee with soiled and torn gloves..CDI..PIC hand employee wash hands and change gloves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed burgers in Hot Box temp 113. CDI..PIC had employee reheat food. 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 .

3-501.19(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 TPHC items without times. CDI PIC had employee add times.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink in front serving area without soap. CDI: Soap was placed at hand sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink in front serving area without paper towels. CDI: PIC placed paper towels at hand sink.

REPEAT 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 items on grill and inside prep unit being held on TPHC according to PIC without time labels. CDI: PIC placed time labels on items.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility without a thin probe thermometer. CDI: Thin probe thermometer was placed at facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one pan of lettuce in glass door reach in 50F. Items in this unit were not part of TPHC procedures. All other items in unit were holding less than 41F. CDI- lettuce added to TPHC and will be discarded after 4 hours. 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. All cold items on TPHC log had starting temperatures of 140F or higher. These items are held cold and time begins when placing in flip top unit. CDI- temp logs corrected and education to staff provided.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed dial stem thermometer reading about 8F off when tested in ice water. CDI- thermometer calibrated. For information on how to properly calibrate a thermometer, please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI

4-501.11 Maintain equipment in good repair. Observed gasket/seal on lid of ice machine falling off of door.

4-501.11 Maintain equipment in good repair. Observed torn gasket on ice machine. Observed no working lights under vent hood. Recommend repair/replace. -REPEAT- -0.5 points-

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 no beginning and end time for burgers. CDI, times added.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer available. CDI, thermometer provided.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed burger patties and sliced cheese stored on top of single use/single service boxes. CDI, items placed in reach in coolers.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with no hair restraints.

4-501.11 Maintain equipment in good repair. Observed lights out at vent hood. Need repaired.

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 employee recontaminate hands by turning faucet handle off with bare hands. CDI: education provided; intervened and had employee properly wash hands.

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 TPHC procedure not being followed properly. TPHC initial time and temperatures not being recorded for hot dogs and nacho cheese. I will return within ten (10) days to verify compliance.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. COMMENT: Observed single service articles boxed stored on floor.

2-301.14 When to Wash - P - Observed food employee put on hair restraint, touch head then handle clean single-service gloves without washing their hands,. CDI by instruction.

General Comment: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed Gehls cheese sauce not held 121 degrees F. CDI, cheese sauce voluntarily discarded by PIC and in unit over 4 hours according to PIC. CDI, operator voluntarily discarded cheese.

7-201.11 Store toxic materials to avoid contamination. -P - Observed spray bottles of cleaning agents stored over single-service gloves on shelf. CDI, cleaning agents relocated for proper storage.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no small diamter probe thermometer available. VR to ensure proper thermometer provided.

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

2-401.11 Eating, Drinking, or Using Tobacco - C: Observed employee food in kitchen while cooking. CDI-by instruction 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee covered drink stored on box of nacho trays.

2-301.14 Wash hands before donning gloves and between gloves uses. -P: Observed employee not washing hands before donning gloves. CDI-by instruction

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Clean floor throughout.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed employee dumping beverage in handwashing sink. CDI by instruction.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed flip top prep unit and low prep refrigerator not holding required temperature. See temperature chart above. Verification required by 11/25/17

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed current test kit not effective / accurate. Provide accurate test kit for quat sanitizer at 3 compartment sink. VR by 11/25/17

2-303.11 Prohibition-Jewelry - C Observed employee with watch. 2-303.11 Remove jewelry on hands and arms a plain ring, such as a wedding band, is allowed.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed fryer lids and ice bucket stored on floor. Do not store clean items on floor.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean containers stored on a dirty drainboard. Wash rinse and sanitize drainboard while washing sinks before washing multi use items.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF - 0 pts - Food employees failed to understand employee health policy although policy is available. Ensure that staff and volunteers have read, understand, and abide by the policy. CDI -Corrected through education with PIC, supervisor, and group leaders.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed several boxes of hot dogs (51F) and several bags of lettuce (49F). CDI- Items removed from reach in and placed in freezer for rapid cooling. Reach in unit will not be used for the rest of the evening and will be assessed prior to next event.

'3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - 0pts - Observed quat sanitizer bucket stored on floor.

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. - Repeat - Observed ice scoop handle stored in contact with ice. Scoop handle should be stored away from food.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Reach in unit reading 55F causing hot dogs, lettuce, and cheese to be out of temperature compliance. Reach in shall not be used until repaired.

5-205.15 Maintain a plumbing system in good repair.- 0pts - Hand sink is slow to drain. Repair

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 multiple scoops stored on drain grates. CDI- placed in clean cup

4-501.11 Maintain equipment in good repair. Observed facility with ice machine not oeprational.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed inside top of ice machine to have some debris accumulation. VR

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Did not observe thin diameter probe thermometer. CDI- delivered

4-501.11 Maintain equipment in good repair. Observed 3 comp sink leaking if water left on at source.

2-301.15 Only wash hands in handwashing sink.-PF. Observed sanitizer bucket stored inside hand sink. CDI - removed.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed 14 stacks of unsleeved single service cups.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dried old food debris inside unused cooler and inside on floor of unused cold drawers.

5-205.15 Maintain a plumbing system in good repair.-P. Observed hot water faucets (2) at 3 compartment sink not operating. Discovered that faucets were not able to be turned off when hot water was turned on from below. VR - will retuen to ensure repair.