TRUIST FIELD FLASHPOINT FIRST BASE

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer soiled. CDI- Thermometer cleaned.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sink sanitizer at above 500ppm at sink. CDI- Facility will mix with water sanitizer.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed faded test strips. CDI- PIC got new test strips.

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 incomplete temperature log, missing date. Ensure to label everything completely on the form and keep it available. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-501.11 Maintain equipment in good repair.- Observed disrepair double door refrigeration. Repair needed.

6-301.11 Provide soap for handwashing at each handsink. -Pf Soap dispenser malfunction at the front service area. CDI - PIC repaired immediately.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese in not fully closed RIC drawer at 45F. CDI - Drawer closed to allow cooling of cheese. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed French fries being held at 111F under heat lamp. CDI: PIC voluntarily discarded fries.

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 a stack of single use to go containers being stored outside of their original packaging right side up on prep counter. CDI: PIC inverted to go containers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of oil stored directly on the floor. CDI.pic removed.

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 rust on shelves in the kitchen area.

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 several stacks of single service cardboard food containers being stored on prep counter outside of their original packaging right side up. CDI: PIC inverted food containers.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored over hot holding unit. Ensure all employee beverages are stored in a separate designated area.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P 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 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 . Observed employees touch bare head and hair when donning hair nets. Both employees immediately began to don gloves without a hand wash. When EHS requested a hand wash from employees, one employee did not use a barrier to turn off faucet. This employee was then instructed to rewash hands and use a barrier to turn off faucet, but did so for less than 10 to 15 seconds. CDI-With EHS demonstration, employee properly washed hands.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bread that was being contaminated by water splash when hand washing occurred. CDI-PIC moved bread away from hand sink to avoid contamination.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese recorded at 45F, CDI- Discarded 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 .

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. Fan dusty and in need of cleaning.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf - Observed fries stored in non functioning stand up unit. Vr needed to ensure calibration of unit to ensure capable of maintaining TCS foods at 41 degrees F and below.

General Commen: 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed fries still frozen stored in non functioning stand up unit. CDI, fries relocated

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 ice scoop handle stored in ice bin in contact with ice.

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 written procedures for the cleanup of vomiting and diarrheal events. CDI: educated and provided the PIC with template plan to have implemented.

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 turn off faucet handles with bare hands. CDI: educated employee and had employee re wash hands.

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 time marked on hot dogs, chili, BBQ, slaw, and sliced cheese that were being held on TPHC. CDI: proper times were marked accordingly.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer buckets on the floor. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer in 2 buckets too strong above 400ppm. CDI: solution was diluted to proper concentration.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving inside reach-in cooler where slaw and tomatoes were stored.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee filling a metal container with water at the handsink. Ensure handsinks are for handwashing only. CDI EHS redirected employee to use the 3 comp sink.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle raw burgers with gloved hands and using the spatula without discarding gloves. CDI PIC placed utensils at the 3 comp sink and discussed glove-use with employee and employee washed hands and donned new gloves.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bags and jackets stored on boxes of packaged ketchup. Ensure to store in the designated area. CDI PIC removed personal items by the end of the inspection.

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. Missing ice scoop for 2 soda stands. CDI-replaced

4-502.11(A) Maintain utensils in good repair. Observed damage inside reach in freezer in fried area.

4-602.13 Nonfood Contact Surfaces - C: Observed debris build up on wheels on rolling shelving.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed nachos uncovered on speed rack. Empty sheet pan placed on top of speed rack to cover nachos.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service articles not properly stored. Store single service articles inverted down or leave sleeving around single service articles.(boat trays)

4-202.11 Food-Contact Surfaces-Cleanability - PF Observed ice bucket damaged/broken. Ice bucket discarded at time of inspection. &

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed PIC advise employee to place raw bacon on bottom shelf of reach-in. Employee placed raw bacon on top of deli salads in bottom of cooler. PIC tried to correct this by re-arranging where she ended up placing opened package of raw bacon on top of hot dogs. CDI: EHS educated PIC that bacon needs to be on very bottom, not on top of hot dogs.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT Observed veggie patties below 135F in hot box, not listed on TPHC procedure, intending to be held hot. CDI: veggie patties reheated to temperature above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw bacon being stored in cooler drawer under grill above 45F. Cooler drawers were not turned on. CDI: Some raw bacon cooked and other portions were placed in reach-in cooler to quickly cool.

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 several items listed on TPHC procedure without time stamps. CDI: PIC will be working on figuring out TPHC procedure. Follow up to be made to ensure times are marked when removed from temperature control. Times were marked.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottle of water without label.

4-501.11 Maintain equipment in good repair. Observed cooler drawers to not be working. The only thing being stored in the unit was raw bacon. Bacon was relocated. Ensure cooler is fixed and capable of holding foods at 45F or below before storing food items.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep cooler gaskets in need of cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored directly on top of bulk napkins with no lids, or straws. CDI: Drinks voluntarily discarded.

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 wash hands for 5 seconds and turn off faucet with bare hands, thereby recontaminating them.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employee handle burger with bare hands and then serve it to customer. CDI: Burger was discarded and a new one was provided to customer.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed drinking cup stored in handsink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottle of sanitizer with 50ppm quat in it. CDI: Bottle refilled to proper concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili, burgers, and pulled chicken in hot box below 135. CDI: Chili and chicken rapidly reheated. Burgers discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle not labeled. Bottle had sanitizer in it.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees with jewelry on, preparing food. REPEAT VIOLATION

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

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 ice scoop handle stored in ice.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Through discussion, employees were unable to identify food borne illnesses or symptoms that they should not come to work with. REPEAT VIOLATION

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee don gloves immediately after lifting basket of fries from fryer with no handwash. CDI: Employee washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce, tomatoes, and cheese stored on ice above 45F. CDI: Items permanently placed on time.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees with unapproved jewelry, preparing food.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P 2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -PF Ensure all staff, food service workers, volunteers included understand employee health policy. (VR)

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 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Ensure proper handwashing procedures are in place. CDI- corrected using clean hands to turn off water faucets

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Wash, rinse, sanitize food contact surfaces in that order. Observed sinks set up incorrectly. CDI-

7-201.11 Store toxic materials to avoid contamination. -P Observed chemical stored w/single service condiments. Provide designated area.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Store equipment off the floor. Observed mustard container dispenser on the floor.