QUIKTRIP #1051

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Several containers and pans on clean utensil shelf had visible food debris on them. Food-contact surfaces of equipment shall be cleaned to sight and touch. CDI - Containers and pans set aside to be washed again. 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 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Several stacks of plastic containers were stacked up on clean dish shelf while still wet. Allow utensils to adequately air dry before stacking.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Two pans of eggs in reach-in cooler measured 44-47F. Hot holding unit sitting on top of cooler is malfunctioning and producing a lot of steam that is warming up the cooler. CDI - Eggs moved to walk-in cooler to cool. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food employee wearing bracelet on wrist. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gaskets on sandwich cooler door and reach-in cooler door. Replace torn gaskets. 0 pts.

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 Some TPHC items were missing labels with discard times on them. Chicken tacos had a discard time of more than 4 hours. Place discard times that do not exceed 4 hours on TCS foods held using TPHC. CDI - PIC corrected chicken taco labels and knew what times the items that were missing labels were put out so she printed the labels.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer buckets with wiping cloths measured less than 150 ppm quat. Maintain wet wiping cloths in properly concentrated sanitizer solution. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. A few stacks of containers on clean shelf were still wet. Allow utensils to adequately air dry before nesting. 0 pts.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf No thermometer available at establishment to check final rinse temperature of dish machine. VR - Verification required within 10 days that establishment has thermometer for dish machine.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing on dumpster. Replace missing drain plug. 0 pts.

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. Clean floor and wall around 3-compartment sink. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on site. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed egg/sausage, egg/brisket, and egg/bacon tacos in grab and go case below 135F. -CDI- PIC voluntarily discarded the items. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping clothes in bucket of 0ppm sanitizer solution. -CDI- PIC remade sanitizer to proper concentration of 150ppm.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. -Observed box of single service articles (pizza boxes) directly on floor in dry storage.

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 stickers placed inside of the food containers with the food. The stickers are absorbent and not food contact safe. Stickers should NOT be in contact with food. Observed pizza sauce and sausage gravy food residue along sticker. -EHS and PIC discussed placing stickers on exterior of containers or creating sufficient distance between stickers and food.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed trash can blocking handwashing sink. CDI- Removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese holding above 41F in prep top 1. CDI- Cheese 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths catching water under steam drawers. Wiping cloths cannot sit out wet. Keep in sanitizer or use container to catch drippage.

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 stickers placed inside of the food containers with the food. The stickers are absorbent and not food contact safe. Stickers should NOT be in contact with food. Food in contact with stickers were discarded. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board heavily scored near the prep top.

5-205.15 Maintain a plumbing system in good repair. Observed leak under the prep sink.

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 floors in need of cleaning under and around equipment.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food employee observed wearing watch and bracelets while preparing food. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gaskets present on pizza cooler doors. Replace torn gaskets. REPEAT

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine has some black buildup. Clean ice machine more frequently.

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies observed in establishment. Small flies also observed around 3-compartment sink area. Contact pest control to treat for flies.

4-501.11 Maintain equipment in good repair. Gaskets on doors and drawers of pizza cooler are torn. Replace torn gaskets. 0 pts.

5-501.111 Keep storage areas and bins for waste in good repair. Dumpster is missing half of lid. Contact waste management company to replace dumpster. 0 pts.

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. Clean floors underneath equipment and plumbing throughout. Moldy buildup on wall behind 3-compartment sink.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in the facility during inspection For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at 3 comp sink at 0ppm when used to sanitize. CDI. PIC replaced solution. 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

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 in use scoops in prep unit stored with handle laying directly on the food. 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 build up in micro waves, sauce dispensers, RI coolers. REPEAT. Repeat

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored direct directly on prep table. CDI. PIC removed. REPEAT.

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 build up in micro waves, sauce dispensers, RI coolers. REPEAT.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observers build up in female restrooms. Needs to be cleaned.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpster outside. Needs to be covered.

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 floors at the back area in need of cleaning. Needs to be cleaned. REPEAT.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a wrist band while working with food. Needs to removed when working with food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer for wiping cloths at 20ppm. CDI. PIC changed the solution.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed dish washing thermometer without batteries. CDI. PIC ordered for some.

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 build up in the micro waves. Needs to be cleaned.

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 floors and walls at the back in need of cleaning. Needs to be cleaned.

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 came back from outside and scrub hands for just two seconds. CDI. employee rewashed hands and also informed the PIC to keep and eye on hand washing procedures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, pepperoni, turkey, sauce, mc and cheese cold holding in RI at temperatures above 41F. CDI. PIC voluntarily 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. Observed eggs scoops stored with handle touching the eggs. CDI. PIC removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning is needed in drawers next to flip top cooler and on shelving in kitchen.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed opened employee drinks at the back area. CDI. PIC removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in the back room by 3-comp-sink was blocked by trash cans. CDI- Trash cans were moved.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed breakfast pizza holding at 130 F. CDI- Breakfast pizzas are also held on time for quality. Pizza’s are only held for 1.5 hours. Facility procedures state that pizzas are meant to be held at a temperature of at least 140 F. EHS discussed with PIC using TPHC and sent facility forms for holding on time.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning is needed in drawers next to flip top cooler and on shelving in kitchen.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed plastic tops stored in a drawer with food build up and crumbs inside. Observed a black container stored as clean with leftover onion residue inside. CDI-Moved to 3 compartment sink to be rewash.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed inside the flip top cooler. Clean inside the sliding drawers and underneath the flip top. Cleaning is also needed inside the gaskets of reach in units.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.-Observed the sliding doors open at the dumpster area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on floor in freezer.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer bucket at proper chemical concentrations. Observed one QUAT sanitizer bucket at 0ppm.

4-501.11 Maintain equipment in good repair. Observed gasket on one reach in in need of replacement or repair.

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

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer bucket at proper chemical concentrations. Observed one QUAT sanitizer bucket at 0ppm.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on cabinet doors underneath frozen beverage machines. Improvements made to cleaning since previous inspection.

6-502.12 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 debris on floors in kitchen, walk in cooler, and back area of kitchen.

General comment 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee drink stored on the dry storage shelf with cups. CDI - drink was removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a trash can and hand cart blocking the hand sink in the back. CDI - items were removed.

General comment 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed lettuce in the prep unit holding at 45F. Reminded PIC of the temperature change to 41F. Any TCS items found holding at 42F - 45F in the next inspection will result in points being deducted.

3-304.14 Wiping Cloths, Use Limitation - C - Observed a QUAT sanitizer bucket at 0 ppm. CDI - new sanitizer was provided at 200 ppm. REPEAT VIOLATION 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed a sanitizer bucket stored on the floor. CDI - bucket was placed on a milk crate.

REPEAT VIOLATION 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed in the drawers under the pizza ovens and the drawers with the pretzels and sauce packets.

General comment 5-202.13 Backflow Prevention, Air Gap - P - Observed cups taped to the drain pipes at 2 sinks preventing an air gap. Remove cups and maintain an air gap of at least 1 inch.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed handsink without hand towels. CDI added hand towels.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. observed sani bucket stored on the floor.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single slice pizza boxes stored on the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up on cooler door gaskets and inside drawers under oven.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed stickers and sticker residue on stacked containers stored as clean on the drying rack. CDI by wash, rinse, sanitize removing stickers and residue.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wiping cloths held in 0ppm QAC sanitizing solution. 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 soiled water in bucket.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of single service pizza boxes stored on the floor.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. observed soiled solution in wash compartment of 3 comp sink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed multiple utensils and gloves on hand sink. CDI- removed

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in fron red bucket at 50 ppm QAC AND multiple BOTTLE LABELED SANITIZER AT 0 PPM. CDI- bottles and bucket removed

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one slice of pizza hot held at 130 F. CDI- discarded

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple bottles of cleaning solutions mislabeled. CDI- corrected

4-501.11 Maintain equipment in good repair. Observed soap dispenser at back kitchen hand sink not dispensing. CDI- repaired