FAIR FRIES

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the wall mounted potato slicer to have food debris on the blade and other food contact surfaces. On-site kitchen PIC stated that they have not used the potato slicer today and the debris appeared to be from the day prior. CDI - Potato slicer broken down and placed at the 3 compartment sink to be W/R/S. 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 , 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 a squirt bottle of ranch dressing to be at a temperature of 65F in the front counter refrigerated wells. PIC stated they do not normally hold it on TPHC and that they only recently started holding it up on the counter again after not doing so for a while. EHS advised that the item be added to the TPHC log going forward and held using 4 hour TPHC holds with the other items in the refrigerated well. CDI - Item time stamped for discard at 3pm. 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 .

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine had black build up on white interior wall. Clean.

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. Ice scoop stored on top of ice machine. Keep in ice or a clean surface.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one scoop and spatula handle and one container that felt sticky and oily to the touch. CDI-PIC moved equipment to 3 compartment sink to be rewashed. PIC stated that equipment is not currently being used be facility. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed cups without plastic sleeves on front counter for customers to grab themselves.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee turn off faucets without a clean barrier after a hand wash. CDI-EHS provided education and hands were rewashed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple stacked metal pans that were stacked on top of each other and were sticky to the touch. CDI-Pans were set aside to be rewashed. Repeat. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf. Observed facilities thermometer that was 5F higher than EHS thermometer and additional thermometer provided by PIC. CDI-PIC left behind additional thermometer for facilities to use while the original thermometer gets recalibrated. 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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one wiping cloth stored in soap.

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 moderate build up underneath utensil storage, fryers, and steam well.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed numerous metal pans stacked on clean shelf very sticky on outside surfaces. CDI - PIC moved all pans to dish area to be cleaned. 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 , 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 two pans of pork and pasta in WIC between 47-48F. CDI - Items were discarded. - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 vent above three compartment sink is very dusty/ soiled. Increase cleaning frequency to prevent accumulation of dirt/debris.

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 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 . Observed pico de gallo held longer than 7 days. Pico was date 6/12/23. CDI - Pico was voluntarily discarded.

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 establishment using TPHC on items on the serve line. Observed timesheet omission of two food (Blanched fries and pulled pork items being held on TPHC. CDI - Both items were added to the timesheet.

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 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 . Observed TCS foods in walk-in cooler above 41F from prep, covered/not vented. CDI-Lids for food were removed and food was allowed to actively cool .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed chopper attached to the wall used to cut potatoes for fries with build-up remaining. PIC stated that chopper has not been used since yesterday. CDI: cleaning process was started. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight build-up on deflector of ice machine.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoops stored directly on top of ice machine.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed cups over stacked in dispensers at front area unprotected. Keep in protective sleeves.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed test strips provided that were not accurately testing the sanitizer properly. Appeared that the strips were water damaged. CDI: strips were replaced and currently testing sanitizer accurately.

2-201.11(D),(F) PIC shall restrict or exclude employees who have foodborne illness or symptoms. - P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed the old employee health policy on site (only 5 illnesses, non typhi not listed). No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

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. Observed no vomit plan/poster on site. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed blanched French fries sitting in the baskets that are par-fried. They were 120F, and they sit there for 30mins (PIC said) and then they are transferred into baskets and cooked again. The fries are then put into HH. Blanched fries had no paper to indicate they were par fried and then held for 30mins with no timer. Fries were on the time log but no the blanched fries. CDI-PIC added them onto a new TPHC paperwork, and added blanched fries, they are also intending to get a timer

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese curds at 51F in the prep unit top. PIC said they pulled it out recently (20mins ago) and the prep unit is reading 39F inside. CDI-Cheese curds were moved to the WIC to cool

4-501.11 Maintain equipment in good repair. Observed broken shelf in the WIC and the floor plate at the entrance is loose, needs to be reattached,

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 wall cove beside the handsink needs to be resealed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed french fry dicer soiled with food debris. CDI PIC to reclean utensil.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed one pan of pot roast cooled from last night at 45 degrees. CDI cooling window missed product discarded.

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 pot roast cooled tightly covered cooling window missed product discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 metal containers with food debris stored as clean. Ensure to increase cleaning frequency. CDI containers were placed at the 3 comp sink to be properly cleaned.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed 2 large containers of blanched fries that were 48F-51F (see temp chart). PIC stated that the fries were blanched from the day before. EHS determined that blanched fries did not cool within the time frame allowed due to improper cooling methods. CDI PIC voluntarily discarded fries. Repeat violation.

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 held on TPHC without the begin and end times. Ensure to provided proper time labels with begin and end times. CDI PIC provided time labels for blanched fries. Repeat violation.

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 blanched fries above 41F (see temp chart) and failed to cool properly (see violation #18). Blanched fries were cooling in large covered and stacked plastic containers. Ensure to follow proper cooling methods. CDI EHS discussed cooling methods and PIC voluntarily discarded containers of fries. Repeat violation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked. Ensure to allow proper air drying before stacking.

4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P Potato slicer is not being cleaned every 4 hours as per rules. CDI- Facility will implement cleaning slicer every 4 hours.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Fries in WIC holding above 45F (see chart) were blanched last night and did not meet proper cooling paramaters. CDI- Fries discarded. Discussed proper cooling methods with 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 Blanched fries were holding on TPHC with no begin time logged. CDI- Begin time was logged.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Facility cooled blanced fries in a large white plastic tub. CDI- Fries failed cooling and were discarded ( see # 18). Fries will be cooled on sheet trays in future.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed potatoe press recently cleaned but food residue remained on equipment. CDI by instruction to reclean. Equipment that has been clean shall be clean to site and touch.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed equipment being wet stacked on equipment storage rack.

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 fryer basket in poor repair. CDI, operator removed basket from use. Repeat. 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed stand up freezer not in-use or on. Observed another small refrigerator not being used and operator stated no longer needed. Keep equipment in good repair and calibration.

3-501.19 Time as a Public Health Control - P,PF - Observed blanched fries not being logged with time as required by written procedures. CDI, operator voluntarily discarded 7 baskets of fries.

7-201.11 Separation-Storage - P - Store toxic substances so that contamination of food or linen is prevented. Observed spray bottle of glass cleaner stored with clean linen and over souvenir cups. CDI,. items relocated.

•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 a few fryer baskets with damage. CDI, operator removed baskets from use.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed large white fry containers stored as clean but soiled with residue on outside top lip of container.

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 open packages of hot dogs that PIC stated was open at 12 pm the previous day but not date marked. CDI.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed 1 shaker container not labeled by common name of spice / ingredient.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth on prep sink and 3 compartment sink.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Single-service cups furnished for consumer self-service shall be provided by an approved container or kept in original plastic protective packaging covering lip contact surface.

4-602.13 Nonfood Contact Surfaces - C - Observed some fryer oil in fryer doors.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed tray of prepped hot dogs holding at 49F that were wrapped. PIC stated they were just prepped. CDI- Hot dogs unwrapped to help facilitate cooling. REPEAT.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed 4 trays of hot dogs that were prepped at room temperature by inserting a stick in the product (as they were for corn dogs). Hot dogs were recorded at a temp. of 50F. Date sticker stated they were prepped yesterday. Products were tightly wrapped and stacked on top of each other thus never properly cooled down. CDI- Products were voluntarily discarded and cooling methods were explained to staff and 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 cut and blanched fries being helf on TPHC but no time markers or TPHC paper work. CDI- TPHC form was given and explained. VR. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed hot dogs prepped at room temp. tightly wrapped. CDI- Product did not meet cooling parameters and were thus discarded.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed ice scoops stored on ice machine which was a dirty surface as well as some ice scoops in the ice with handle touching ice.

4-502.11(A) Maintain utensils in good repair. Observed a coupe of damaged lids for french fry buckets.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed bottom and exterior edges of french fry buckets sticky and greasy. Clean buckets.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one large plastic container with sticker debris on the inside stored as clean. CDI by removing to be re-washed and sanitized.

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 timer or other method of time tracking the blanched fries. CDI timer provided.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one spray bottle not labeled. CDI by voluntary disposal.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed the container of corn dog batter not labeled.

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 all ice scoop handles stored inside the ice.

4-602.13 Nonfood Contact SurfacesOBSERVED DUST ACCUMULATING ON WALL VENTILATION GUARDS IN BACK OF KITCHEN ( 2 WALL VENTILATION GUARDS). CLEAN

5-202.13 Backflow Prevention, Air GapGENERAL COMMENTELEVATE DRAIN PIPE AT ICE MACHINE TO PROVIDE A TRUE AIR GAP

6-501.12 Cleaning, Frequency and RestrictionsCLEAN FLOORS IN HARD-TO-REACH AREAS, ESPECIALLY BEHIND ICE MACHINE.

2-401.11 Eating, Drinking, or Using Tobacco(A) Except as specified in ¶ (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT,UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.OBSERVED AN EMPLOYEE BEVERAGE STORED ON TOP OF FOOD IN REACH-IN FREEZER. CDI BY PIC RELOCATING BEVERAGE TO APPROPIATE DESIGNATED AREA

3-501.19 Time as a Public Health Control(1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: Pf (a) Methods of compliance with Subparagraphs (B)(1) -(3) or C)(1)-(5) of this section; Pf and (b) Methods of compliance with § 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. PfFACILITY WILL USE TPHC FOR PHFs. CDI BY PROVIDING PIC WITH TPHC LOGS FOR DOCUMENTING FOOD ITEMS AND INSTRUCTING PIC TO HAVE DOCUMENTATION AT EVERY FOOD FACILITY USING TPHC.

6-202.13 Insect Control Devices, Design and Installation(B) Insect control devices shall be installed so that: (1) The devices are not located over a FOOD preparation area; and (2) Dead insects and insect fragments are prevented from being impelled onto or falling on exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLESERVICE and SINGLE-USE ARTICLES.OBSERVED FLY STRIP HANGING OVER CLEAN SIDE (SANITIZER COMP) OF 3 COMP SINK. CDI BY HAVING PIC RELOCATE FLY STRIP.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringGENERAL COMMENTEQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.***STORE ICE BUCKETS INVERTED INBETWEEN USE TO PREVENT WATER FROM COLLECTING INSIDE***