PAPI QUESO OPTIMIST

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer with cheese residue accumulation and not being used today, pot above stove with dust buildup on interior, all stored as clean. CDI- PIC removed items 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 .

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 dust accumulation on knife magnet strip, gaskets needing cleaning on front line cold holding equipment.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed multiple employees fail to discard gloves after becoming soiled. Employees observed wiping off soiled gloves on wiping cloths. CDI- EHS discussed, PIC had employees discard and replace gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed one container with portioned house ranch, poblano held in reach-in, both temping above 41F. CDI- PIC voluntarily discarded items. *REPEAT* points not escalated due to improvement in cold holding practices and establishments monitoring procedures of food and equipment. 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 .

3-501.15 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 establishment stacking 5 trays of pulled pork tightly wrapped in front reach-in. CDI- EHS discussed effective cooling methods after prep, PIC removed items to walk-in and removed tight covering. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 fan in back of establishment with dust accumulation. Fan blowing directly over prep surfaces and in the direction of cleaned equipment. *REPEAT*

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fried onions and unsalted butter being maintained below 135F. CDI- PIC stated items are used frequently, will be placed on TPHC. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced cheese being maintained above 41F. PIC stated this is due to cheese being tempered. CDI- PIC added item to TPHC. *REPEAT* 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 .

4-601.11(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 fan at end of prep/cook line with dust accumulation, gaskets of cold holding units with food debris and residue accumulation. Increase cleaning frequency.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed bowls and containers stored as clean with food debris and sticky to touch. CDI.. Items were moved to Dish machine to 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 sliced cherry tomatoes above 41F CDI..Tomatoes moved to WIC 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test kit was provided however, the strips were out dated. EHS will come back within 10 days to check for strips

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED an incomplete employee health policy in the facility during inspection. CDI. PIC was given a new one and printed, posted on the wall. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical dish machine testing at 0ppm chlorine. CDI: PIC primed sanitizer and concentration reached 100ppm. 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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee cell phone stored on prep top where employees were portioning sauces. Observed employee food in WI, employee drinks on shelf over prep table. Move all employee possessions to a designated area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P.Observed cheese soup at the line area, HH at temperatures below 135F. CDI. PIC indicated that unit was set low and increase the temperatures of the unit. Unit reads above 135F holding temperatures. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer stray bottle stored directly by Togo sauces and paper towels. CDI. PIC removed.

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 handwashing done in less than 20 seconds and hands not properly robbed. CDI education was provided on handwashing process and hands properly washed. 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 .

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. OBSERVED multiple items in the WI cooler uncovered after cooling was completed. CDI. PIC covered all.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED diced tomatoes cold holding at temperatures above 41F. CDI. PIC voluntarily 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects around dish area and storage. Increase pest control.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without a hair cover.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored on food surfaces. CDI. PIC removed

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 items in WIC cooling from last night above 41F. Observed noodles cooling at a rate below 0.12. Refer to temperature chart. -CDI- PIC voluntarily discarded. **REPEAT** -3- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 mozzarella cheese in WIC date marked 12/08 (discard 12/14). Observed milk in milk cooler dated 11/25 (discard 12/1). -CDI- PIC voluntarily discarded items. -0- 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 .

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 items prepared yesterday in WIC that did not properly cool. *REPEAT** -1- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- EHS observed an employee reheat pulled pork to 145F and stated the item was done heating for hot holding. CDI- PIC had employee reheat item to at least 165F.

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.- EHS observed diced chicken, pulled pork, cooked caramelized onions, and cooked pepper/onion mix above 41F with 9/26 date. PIC stated items had been in the walk in all day. CDI- PIC voluntarily discarded the items. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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- EHS observed diced chicken, pulled pork, cooked caramelized onions, and cooked pepper/onion mix above 41F with 9/26 date. Items were covered tightly in a sixth pan and stacked together. CDI- PIC voluntarily discarded the items. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed employees prep RTE foods while wearing watches on the wrist.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 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 wet cloths stored on prep tops in between use. Also observed dry wiping cloths with visible food derbies on them.

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 a disposable coffee cup stored on prep line among oils and seasonings and a coffee cup and employee meal stored on prep unit beside the slicer. CDI-All employee food and drinks were removed and moved to designated area.

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 mushrooms that were cooked on 5/24. Mushrooms should have been discarded after 5/30. CDI-PIC voluntarily discarded mushrooms.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed plastic spraying containing floor cleaner without a label. CDI-PIC added label to working container.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottle and shakers. Label all working containers of liquids and spices once outside of original packaging.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects around dish area and storage. Increase pest control.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel-drying equipment after it was W/R/S. CDI-EHS provided education and employee began air drying equipment and utensils.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee cell phone stored on prep top where employees were portioning sauces. Observed employee cell phone on shelf over prep table. Move all employee possessions to a designated area.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical dish machine testing at 0ppm chlorine. CDI: PIC primed sanitizer and concentration reached 100ppm. 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese sauce being hot held on flat top grill. Temperature of cheese sauce was 120F. PIC stated it was prepared two hours prior. CDI: PIC reheated cheese sauce to over 165F and adjusted flat top temperature to keep product at proper holding temperatures. 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 .

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 covered containers of tomatoes and pork cooling in walk in cooler. CDI - Covers were removed to allow cold air to circulate in and around food product. -REPEAT- -1 point-

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 covered sliced cheese cooling in deep bus tubs in walk in cooler. Bus tubs were stacked on top of one another. CDI - Bus tubs were uncovered and separated on slotted shelving to allow cold air to circulate in and around food product. PIC has been advised to check sliced cheese throughout the cooling process to determine if food will reach 41F or below without 4 hours. PIC may need to transfer sliced cheese to shallow sheet tray to facilitate the cooling process. -0.5 points-

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 quat sanitizer at three compartment sink with a concentration of 0ppm. CDI - It was determined that rinse-aid had been installed into sanitizer mixing valve instead of quat sanitizer. PIC unhooked rinse-aid from mixing valve and installed quat sanitizer. New quat sanitizer concentration at three compartment sink was 200ppm. -1.5 points-

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed spray arm at three compartment sink hanging low and inside rinse compartment. CDI - Rinse arm was stored properly on hook so that spray arm was no longer below rim of rinse compartment. -0 points-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee using bare hands to flip ready to eat grilled cheese sandwich at grill station. CDI - Employee was asked to wash hands and don gloves while working with ready to eat foods. PIC was advised to promote glove usage in kitchen. -2 points-

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 in use sanitizer buckets stored on floor in food prep and dish pit areas. CDI - Sanitizer buckets were moved to nearby shelving. -0 points-

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 no irreversible temperature indicator (thermometer) for high temp dish machine. Facilities that use a high-temperature dishmachine as the method of sanitizing food contact surfaces must provide an irreversible registering temperature indicator for measuring the utensil surface temperature. This testing method should ensure that the surface of the utensil reaches at least 160ºF. Recommended testing methods include Temperature labels or maximum registering thermometer/plate. -0 points-

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 floor fans with build up of dust and residues. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys on shelving with cooking equipment. Designate an area for the storage of employee possession away from equipment, customer food, and utensils. -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles with unknown contents. PIC identified contents to be window cleaner and quat sanitizer. CDI - Spray bottles were labeled with name of contents. -1 point-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food and working with equipment while not wearing hair restraints. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed floor fans in kitchen area with build up of dust and debris. Observed fan in walk in cooler with build up of dust. Recommend higher frequency and more thorough cleaning. -0.5 points-

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 6 pans of pork brisket cooling at a rate of 0. Items were portioned this morning at 9:30am. CDI- Containers placed in the walk in cooler for cooling.

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 a pan of macaroni without a date. PIC did not know the exact date that macaroni was made. PIC stated macaroni is made every 2 days. CDI- Macaroni discarded.

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 items held on time for 6 hours. Written procedures stated that items are to be held for 4 hours then discarded. Items are kept in the cold holding unit and are temped to ensure items do no surpass 70F. EHS observed items on time located in the prep top unit held cold. EHS advised PIC to change procedures to describe the process being carried out. Time stamps were properly labeled

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various cheeses stored in bottom drawer of large make table being held above 41F. PIC stated products prepared 02/23 and that gaskets have been giving issues. All other parts of unit holding temperatures correctly. PIC voluntarily discarded product. EHS recommended servicing gasket. If gasket repair does not resolve cold holding issue, then service entire unit. EHS will return within 10 days to verify unit properly holds temperature in all areas. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed bottom left corner of large make table holding temperature at 39F-41Fcasuing food to hold above 41F. PIC stated gaskets have been giving issues. Other parts of unit all holding correctly. See violation #20 for more details. REPEAT VIOLATION. **Points not escalated due to violation being directly related to #20.

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 incorrect dates on pans of buffalo chicken inside walk-in cooler. CDI: dates were corrected and changed accordingly.

General Comment: 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 written procedures for items held on TPHC could not be located. CDI: owner was able to locate procedures while EHS was typing up inspection.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.Observed a few containers of dry good not labeled.

General Comment: 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 cup without handle stored inside macaroni noodles at sandwich cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on back dish shelf.

Repeat: 4-501.11 Maintain equipment in good repair. Observed torn gaskets on sandwich and expo coolers. Points not escalated due to the nature of the violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Obser ved stacked cheese in tops of prep units above 41 F. CDI- placed on TPHC

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. -PfObserved raw burgers cooling in bust tub tightly covered. Uncovered ; cooling procedure changed to open sheet pan

3-302.15 Wash fruits and vegetables prior to use. Observed mushrooms not being washed properly. Observed raw burgers cooling in bust tub tightly covered.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed WIC at 43F. VR waiting on technician to calibrate lower