DOMINOS #7426

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed boneless chicken, chicken wings, pasta noodles stacked above indentation in pan that denotes height that food should not be stacked above. Boneless chicken at 44F, chicken wings at 43F, pasta noodles at 44F. Repeat violation of risk factor; CDI by taking level down in pan and placing overage into interior of prep table refrigerator. All items in prep top refrigerator then at 41F. Train staff not to overfill storage pans in prep top unit. 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 .

4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food.. Observed a couple of stacks of plastic pans on clean pan shelf rack to be stacked wet. Do not stack pans until they are completely air dried.

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 Employee washed hands for <15 seconds and did not use soap. CDI - Rewashed. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Bagged chicken and pasta (pre portioned/bagged) recorded above 41F. CDI - Cooled down. 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 .

4-502.11(B) Provide accurately calibrated thermometers. Pf. No thin probe thermometer on site. Obtain. VR. 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

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

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility with multiple thermometers with dead batteries. All food was 41F and below. VR within 10 days.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection managers during inspection. PIC stated that he is signed up to take servsafe course. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-202.12 Provide at least 100F water at handsinks. Observed shared restroom with hot water reaching 98F, all other handwash sinks reached over 100F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed stack of sliced American cheese that was in a container too large to fit into makeline and was being held above fill line at 46F. CDI-PIC voluntarily discarded American cheese and replaced it with new container that can fit better into makeline. 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 .

3-501.19(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. Facility has a variance for extended TPHC of room temperature pizza sauce for 8 hours. Observed 4 room temperature pizza buckets that did not have a discard time on label, in use pizza bucket had correct label with discard time. CDI-PIC added label with the same discard time as the in use bucket.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed bottle of quat sanitizer without a named label of cleaner. CDI-PIC added sanitizer label to working bottle.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed cardboard dumpster without drain plug.

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 and place drink above clean food containers. Food employee relocated beverage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed boneless and bone in wings that were above 41F and slightly overfilled in their containers.. CDI-PIC placed wings into the WIC to rapidly cool. 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 .

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed PIC with in adequate knowledge of employee health policy and what illnesses and symptoms to report. CDI: education provided. Gave PIC poster and acknowledge form for retraining of current employees and new hires.

Repeat: 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer in spray bottle and at 3 comp sink @ toxic levels too strong above 400ppm. Test strip turned a dark green. CDI: product was diluted to proper concentration.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed employee washing dishes in 101F water. CDI: hot water added to 110F.

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 3-comp sink measure 50 ppm and quat sanitizer in wiping cloth bucket at 100ppm. CDI - PIC emptied compartment and bucket and remade sanitizer to min 200 ppm. -1.5 points REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottles of degreaser and glue that were not labeled. CDI- spray bottles were labeled.

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 3-comp sink measure 0 ppm. CDI - PIC emptied compartment and remade sanitizer to min 200 ppm. -1.5 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 minor dust build-up on vents under hood. Increase frequency of cleaning. -0 points

2-501.11 Clean-up of Vomiting and Diarrheal Event. Facility does not have a diarrheal and vomiting procedure on hand. CDI- documents were provided to establishment by inspector.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a hand sink that was blocked by broom handles. Observed another hand sink that had a spray bottle stored in it. CDI- both items were removed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle with chemicals that were not labeled. CDI- spray bottles were labeled.

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking. Provided storage for employee drinks so that they are not stored with customer food items. Drinks were labeled and stored on a separate shelf.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed manual wash water at 94 degrees.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P. Discussed facility employee health policy with PIC Byron Blair. PIC advised that the information is taught off site at corporate offices. However, unable to discuss or advise of required reportable illnesses. CBI- Discussed required reportable illnesses, advised will provide electronic copy and paper copy of MCHD information as to reportable illnesses.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some minor debris in the sanitizer solution of 3 comp sink being used to sanitize two squeeze bottles. CDI- PIC emptied basin to clean and refill. Also not that wash basin is damaged, and facility currently has wash basin in the middle basin and sanitizer in the end basin. PIC advised that repair personnel is coming today to repair valve that was causing wash basin to flood the flood when opened. PIC advised that temporarily, they are washing in the center, rinsing in the first basin, and then placing rinsed utensil in the last basin to sanitize. Advised of linear requirement for approved method of W/R/S. No soiled containers or utensils noted to be stored as clean today. Courtesy follow up by January 31. (0pts)

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. All sauces were labeled as required, and PIC was able to provide partial procedures for process. However, none of the documents indicated a discard, and no letter from DHHS could be provided as to extension of shelf life with the use of time to monitor for safety. CDI- Procedures are being followed per preparation charts posted. Courtesy follow up by January 31 to check for DHHS letter of approval for current process. (0pts)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee beverage stored co- mingled at back table where packaged sauces are stored. CDI- Bottle was removed when returned to discuss with PIC. Ensure use of employee storage areas.