AMAZON JUST WALK OUT MARKET (208)

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and black build up. PIC stated unit is cleaned monthly. Suggested to clean unit atleast twice a month.

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 cookies, pretzels, smash burgers, fries, and hot dogs that were prepackaged for grab and go and no labels attached. CDI labels from main kitchen brought down. Repeat.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw ground beef stored above ready-to-eat hot dogs in the RIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 packaged food on premises without labels that list the 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 packaged food on premises without labels that list allergens. -10 day verification visit required-

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. -Observed spices stored underneath sink, alongside chemicals. -CDI- PIC moved to on top of the counter.

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 not vigorously rub hands for 20 seconds. CDI, employee rehashed hands. 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 .

3-501.19(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 times not recorded on TPHC items for foods held on Time as a Public Health Control.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed a pack of sliced cheese in lowboy cooler at 46f. CDI PIC placed cheese in WIC to cool to 41f. -0 points 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 .

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

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 policies throughout facility. CDI - PIC was provided with 2017 food code items. - 0 -

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight buildup inside of ice machine. Clean as needed to prevent contamination. - 0 -

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed opened container of equipment polish stored above single use cups in dry storage. CDI - equipment polish removed. - 1 -

5-205.15 Maintain a plumbing system in good repair. Observed leak at hand sink. - 1 -

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 wash hands and cut off nozzles with bare hands. CDI- employee wash educated on proper handwashing and rewashed hands. REPEAT (half points due to improvements)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cheese sauce in container that was hot-holding at 119 F. CDI- Cheese sauce was placed on TPHC.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-service plasticware and napkins stored underneath hand sink near front counter. CDI- PIC discarded single-service items.

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 not vigorously rub hands for required time then turn faucet off with their bare hands. CDI by instructiton. 2-301.14 When to Wash - P - Observed employee pick glove up off ground then put on new gloves without washing hands. CDI by instruction.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed wings and ribs hot held below 135 degrees. CDI placed on tphc for the night.

4-501.11 Maintain equipment in good repair. Observed shelving in walkin cooler rusting . Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cole slaw in prep cooler holding at 44F. Points may be taken at next inspection if cold held TCS foods measuring above 41F are found.

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

4-501.11 Maintain equipment in good repair. Observed steel floor of walk in cooler buckling. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed out of use prep cooler drawers soiled. Keep equipment in kitchen clean.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing rings 2-302.11 Maintenance-Fingernails - PF employees with artificial/polished nails must wear gloves.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed ice bucket and ice scoop stored on a dirty surface. CDI-sent back to dish area.

4-202.16 Nonfood-Contact Surfaces - C Repeat Observed WIC floor in poor repair, plates have separated.

7-201.11 Store toxic materials to avoid contamination. -P: Observed open container of grease cleaner stored on counter with dishes/ pans. CDI-discarded

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. Discontinue storing ice scoops on top of ice. Store with handle extended up out of ice.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed crate of single service items stored on top of trash can (trash). CDI-removed

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Clean floors near fryers and in walk in.

6-501.111 Keep the premises free of insects, rodents, and other pests. Eliminate gnats/fruit flies.

4-501.11 Maintain equipment in good repair. Observed rust on shelving in walk in cooler.

4-602.13 Nonfood Contact Surfaces - C: Observed debris on storage shelving near 3 comp and in walk in cooler. Observed debris on in gaskets on small coolers.

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Interviewed and employee on the Queen City Side of the stand and he had no knowledge of employee health procedures. Interviewed employee on Crunchtime side and they were able to indicate employee health procedures. Corrected during inspection, staff present retrained by PIC.

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 discard times not indicated for lettuce, chicken tenders, burgers, etc. Corrected during the inspection, products labeled with discard times.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloths in a 50 ppm quat solution, one bucket. Corrected during the inspection to 200 ppm.

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 below a sewage line. Corrected during inspection, items moved to a clean location.

Observed some residue collecting on shelving and in the make unit on the queen city side of the stand. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee personal items stored with single service items and equipment. CDI

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso sauce at 121F in a hot holding well. CDI- PIC indicated the queso was ~140F at 6:00PM. Time stamp placed onto container of sauce and will be discarded if not sold within 4 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of cut lettuce, sliced tomatoes, and cheese slices being stored on ice next to the char grill on the Bojangles side of the facility cold holding above 45F (see chart). CDI- remaining product discarded.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one sanitizer bucket stored on the floor next to the fryers on the 'Bojangles' side of the facility.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use trays being stored food contact side up and uncovered on the 'Queen City Q' side of the facility.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwash sink. CDI- Paper towels were provided. 5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed a bag of soda in handwash sink. CDI- Bag was removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cole slaw holding above 45F. Facility has all food caterted in from main restaurant. Food may have not been properly cooled down as it was very tightly wrapped. Explained to employees that facility must assure restaurant must properly cool down cole slaw and it must be temped upon delivery. CDI- Products were voluntarily discarded.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer level at 0ppm. CDI- Sanitizer discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed damp wiping cloth stored inside handsink. CDI - cloth removed, sink cleaned.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy black mold buildup in ceiling area of ice machine.

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 time written down for TPHC items such as cut tomatoes and cut lettuce. Employee stated that he just looks at his watch and knows to discard the food four hours later. CDI - corrected with PIC and allowed products to stay in use since they were 45F or below in cold drawer and upright cooler where they are stored for the duration of service.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of water unlabeled. CDI - removed from kitchen and emptied.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stacks of cup stored unsleeved and not protected from side contamination.

4-501.114 Maintain sanitizer at correct concentrations - P - Quat sanitizer in buckets and at dispenser read 0 ppm. Verification is required. Until repaired sanitizer shall be manual filled. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Ice machine has severe black mold build up. Verification is required.

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 - All hot foods on BBQ side were not properly labeled. CDI- PIC properly labeled foods for TPHC.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - DIal thermometer available reads only 50-220F. Establishment needs a small diameter probe that reads 0-220F for thin food items such as BBQ. CDI- PIC replaced thermometer

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. - Ice scoop handle stored in direct contact with ice. Ice scoop stored on soiled soda grate.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. - Stack of cups stored unprotected.

3-501.16 (A) P - TCS foods shall be held at 135F or greater. Hot dogs on steam table at 114F. CDI - Reheated to 182F.

4-601.11 (C) - Non-food contact surfaces shall be clean to sight and touch. Wipe out spills from reach in cooler.

Maintain ice machine clean. Observed build up inside the large ice machine. Unit placed out of order and allowed to drain for cleaning.

Repair loose handle on the front hot holding cabinet.

Clean the back area shelving. Clean the bottom portion of the 2 door Dasani cooler.

Clean the floor under the back area shelving and under the fryers.