EARPS EXPRESS #3

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open in the dumpster area. Ensure dumpster doors are closed when not in use -CDI- Door closed

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the paper towel dispenser at the handsink next to the 3-compartment sink. CDI: PIC had another employee refill the dispenser with more paper towels. Note: All other handsinks were stocked.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two ranchero steak and cheese tornados hot holding on the rollers below 135 degrees F. PIC stated that all of the TCS food items on these rollers were placed less than 2 hours prior to the start of the inspection. CDI: PIC switched the settings on the rollers from "hold" to "heat" to reheat the tornados. EHS got second temp of the two tornados and one was temping at 135 degrees F and the other was still below 135 degrees F. PIC voluntarily discarded the tornado that was still below 135 degrees F. 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 .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee wash hands at the handsink and immediately touch faucets to shut off water before using paper towels to dry hands. CDI: PIC informed food employee about using a barrier to turn faucets off, and food employee re-washed hands.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors opened during time of the inspection. CDI: PIC closed dumpster doors.

6-301.14 Post a handwash sign at each handsink. Observed 1 of 2 hand sinks with out hand washing signage. CDI - Signage provided to facility during inspection. -0-

6-302.11 Supply toilet tissue at each toilet. - Pf. Observed no toilet tissue supply in the men’s restroom. CDI - Toilet tissue provided. -0.5-

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 general cleaning needed on two floor drains (behind icee machine and between walk-in cooler and emergency exit. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed package of beef franks in the walk-in cooler open on 12/5/23 according to PIC but not date marked. CDI - Product date marked. 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. Observed ranchero beef tornados being held past their 7 day requirement (11/29-12/5) in the walk-in cooler. CDI - PIC voluntarily discarded products. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

4-502.11(B) Provide accurately calibrated thermometers. - Pf. Observed malfunctioning thin-probe thermometer; device not able to calibrate. CDI - Additional thermometer delivered by associate was found functional and calibrated to 32 F degrees. -0- For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed deceased cockroach inside of ice machine. Pest found laying on sides of machine. PIC advised that the ice is not for consumption. Ice is utilized to chill bottled beverages at iceberg container in front area. Remove. -0-

4-101.11 (A) - (E) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed rust on blades of can opener hung on magnetic wall mount above the 3-comp sink. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed boiled peanuts being held in warmer at 115F and chili/nacho cheese being held in dispenser around 100F. PIC stated that the dial to adjust the peanut warmer had been turned down. Peanuts and chili/nacho cheese were held in equipment over night. CDI: PIC voluntarily discarded peanuts, chili, and nacho cheese. PIC stated that they will not use chili/cheese dispenser until is it verified to be operating properly and capable of holding products at 135F or above. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in facility near food service areas.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. PIC not able to demonstrate that employee health policy was followed. PIC could not provide written health policy and did not demonstrate verbally knowledge of reportable symptoms, illnesses and reporting requirements. PIC stated that they did not receive an email of documents, emails will be updated today. CDI, updated employee health policy agreement paper copy given to PIC. Repeat. No increase in points due to no email received with documents.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed 1 spray bottle of chlorine sanitizer testing 0ppm according to test kit.CDI, spray bottle refilled to required concentration. REPEAT

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. PIC not able to demonstrate that employee health policy was followed. PIC could not provide written health policy and did not demonstrate verbally knowledge of reportable symptoms, illnesses and reporting requirements. CDI, updated employee health policy agreement emailed to PIC. Repeat.

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. 2-501.11 Clean-up of Vomiting and Diarrheal Event - PIC unable to provide written plan for vomiting and diarrheal cleanup. CDI, handout emailed to PIC. Repeat.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed 1 spray bottle of chlorine sanitizer testing 10ppm according to test kit.CDI, spray bottle refilled to required concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Cole slaw cold held at 73 degrees F. CDI, operator voluntarily discarded slaw.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed package of sausage links open on Saturday according to PIC but not date marked. CDI, package of sausage voluntarily discarded by PIC.

4-501.11 Maintain equipment in good repair. Observed A/C unit not in good repair. Observed maintenance schedule for ice machine.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF - Written employee health agreement PIC provided did not include nontyphoidal salmonella. CDI, updated employee heath policy handout emailed to PIC.

2-501.11 Clean-up of Vomiting and Diarrheal Event - PIC unable to provide written plan for vomiting and diarrheal cleanup. CDI, handout emailed to PIC.

6-301.11 Provide hand soap for handwashing at each handsink. -Pf - Observed sanitizer filled in soap dispenser at handwashing sink. CDI, PIC supplied hand soap during inspection. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed bottle labeled grill cleaner stored on handwashing sink. CDI bottle removed from handwashing sink.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpser doors left open.

6-301.11 Provide soap for handwashing at each handsink. -Pf Soap missing at handsink in kitchen. Soap obtained.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cheese sauce observed at 89F in hot holding unit. Chili in same unit observed at 108F. PIC stated unit had been unplugged recently and planned on discarding product. CDI. Discarded. Repeat violation. Ensure foods hot held are maintained at all times.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cheese sauce and chili observed in hot holding units for 3 days according to PIC with no date marking. CDI. Discarded and education provided.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No test kit observed during inspection. Chlorine test strips obtained during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Nacho cheese sauce observed hot holding at 133F. CDI. Discarded and replaced with fresh bag.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single-use cups being stored on floor in kitchen area. Repeat violation. Dish detergent observed in unlabeled bottle. CDI. Bottle labeled.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification today. -2-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in restroom. -1-

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed buildup in the left microwave facing the door. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking on hot dogs opened more than 24 hours. -1.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed to go cups stored on floor in dry storage area. -0-

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 in use at the ice machine in the rear. -0-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the main floor handsink. CDI - Handwash sign emailed today. -1-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cutting board stored behind the faucet at 3-comp sink. -0-

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 spoon stored in relish with handle in direct contact with the relish.

4-702.11 Before Use After Cleaning - P Equipment and utensils shall be sanitized after cleaning. PIC indicated the tongs at the hot roller station are scrubbed with soapy water and rinsed but not sanitized. CDI by instruction.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one opened container of chili and one opened package of hot roller items not dated. CDI- products were dated. Improvements made since last inspection.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no garbage can in back of facility near the handwash sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothign being stored on top of soda syrup bags in the back of the facility.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have food safety certification.

m3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken rollers hot holding below 135F on the hot roller (see chart). CDI- items discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 7 opened packages of hot roller items in the walk in cooler without datemarks on them. VR within 10 days.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with a missing lid. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug in poor repair on dumpster. Replace.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Sausage, egg and cheese tornados and southwest chicken tornados holding below 135F on hot dog rollers. CDI - Discarded. Recommended displaying tornado products on center rollers as temps in this section are higher.

! 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 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Open bulk container of hot dog chili not marked with the date opened; also, same contianer has manufacturer discard date of 7-17. CDI - Discarded.

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 One beef steak burrito dated 4-7 in grab and go case; open container of slaw with manufacture use by date 3-12-16. CDI - Both discarded. Improvement note from last inspection.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Boxes of unwashed apples and oranges stored on top shelf above hot dogs. CDI - Staff rearranged cooler with no ready to eat foods below unwashed produce.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Open packages of hot dogs, sausages, and chicken tornados in walk in cooler with no date. CDI - Items that have been open for more than 24 hours correctly back dated.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Apples on display are not wrapped or protected in any way. Apples must be wrapped when displayed for immediate consumption.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wiping cloths held in sanitizing solution at 0ppm. CDI - PIC indicated that these were there from last night and removed wiping cloths to be laundered. When held wet ensure that sanitizing solution is at proper concentration.

3-302.15 Wash fruits and vegetables prior to use. Apples on grab and go display have stickers on skin and staff indicated that they do not wash the apples prior to display. Wash and wrap apples prior to display or post a sign indicating that apples should be washed before consumption.

. . 3-306.13 (A) Consumer Self-Service Operations - P-New refigerated condiment unit must have self closing lids or place a portable sneeze shield over entire unit

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P-Observed pink mold inside the ice machine-CDI-Ice machine was cleaned and sanitized

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF-If slaw isn't used within 24 hiours, it must be date marked

7-102.11 Common Name-Working Containers - PF-Observed all purpose cleaner not labeled-CDI-Bottle was labeled

4-302.12 Food Temperature Measuring Devices - PF-New refrigerated slaw case did not have a thermometer-CDI-Thermometer was placed inside the unit

4-201.11 Equipment and Utensils-Durability and Strength - C-Observerd Haier freezer in back with ffod stored inside. All equipment must be approved-Remove food

4-302.14 Sanitizing Solutions, Testing Devices - PF-Facility needs chlorine test strips, not QA

5-103.11 Capacity-Quantity and Availability - PF-Both restrooms must be supplied with hot water

.3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. All potentially hazardous ready to eat foods shall be hot held at 135F or aboove. Observed all of the hot dogs to be hot holding at 120F. CDI- hot dogs were voluntarily discarded.

An ANSI accredited food safety manager shall be on site at all times. Observed no SERVSAFE or equivalent. CDI by instruction. R.

Hands shall be washed between glove changes in order to prevent food contamination. Observed food employee don on a new pair of gloves without a handwash in between. CDI- employee removed her gloves and washed her hands before donning on a new pair of gloves.

All in use utensils shall be cleaned and sanitized every 4 hours to prevent food contamination and reduce bacterial growth. PIC stated that the tongs used to obtain hotdogs were cleaned twice daily. CDI by instruction.

All food employee shall wear an effective hair restraint in order to prevent food contamination. Observed food employee working with cole slaw and condiments without a hair restraint. CDI by instruction.

An ANSI accredited food safety manager shall be on site at all times. Observed no SERVSAFE for any employees present during inspection. CDI by instruction.

An ANSI accredited food safety manager shall be on site at all times. Observed an SERVSAFE certificate, however the holder was not present during inspection. CDI by instruction.

All hand washing sinks shall be supplied with a hand washing sign. Observed no hand washing signs at the hand washing sink in the back prep area and no sign on the hand washing sink by the drink machines. CDI- hand washing signs were given to PIC.

All chlorine sanitizing solutions shall be concentrated between 50-200ppm. Observed a spay bottle of sanitizer at over 200ppm bleach. CDI- proper concentration was created.All food contact surfaces shall be sanitized at least every four hours. PIC stated that the hot dog tongs were only sanitized once every night. CDI by instruction.

All potentially hazardous ready to eat foods shall be hot held at 135F or above. Observed the jumbo franks being hot held at 127F. CDI- jumbo frank was voluntarily discarded.

All potentially hazardous ready to eat foods shall be cold held at 45F or below. Observed the cole slaw cold holding at 60F. CDI- cole slaw was voluntarily discarded.