NORTH CLUB EAST #318

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hamburgers that were said to be hot hold below 135F. -CDI- Burgers were correctly placed on TPHC. (1.5 pts) 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 the accumulation to debris/residue on the wire racks in the WIC. Increase cleaning frequency. (0 pts)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets at 50ppm. Buckets remade and measured 400ppm.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy present at stand. PIC wash knowledgeable about policy requirements. CDI- Food safety binder with Levy employee health policy requested to be printed for stand. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written clean up plan in place in stand. CDI- food safety binder with Levy clean up plan and QR code requested to be printed for stand. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed lettuce, tomato and cheese not included on TPHC log. CDI- items were just removed from cooler and were added to TPHC log. Also observed food safety binder missing from stand so written procedures were not available. Procedures requested to be printed for stand.

6-303.11 Provide required lighting intensity. Observed light bulb in walk in cooler not functioning.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands and then recontaminate them on faucet handles. CDI - Employee coached and hands properly washed. -2-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed packets of liquid griddle cleaner stored above container of mayo and box containing ketchup on shelving unit. No physical evidence of contamination observed. CDI - Chemicals removed to designated area. -1-

4-501.11 Maintain equipment in good repair. Observed damaged gasket at cold drawer reach-in unit below grill. Repair. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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. - Observed flip top unit cold holding sliced pepper jack cheese, sliced tomatoes, cut lettuce, and sliced yellow cheese above 41F. CDI- PIC voluntarily discarded the items.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 5 gallon jug of water stored on floor. CDI - Item picked up and stored on shelving.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employee health policy in need of updating to add non-typhoidal salmonella. CDI information sent to PIC.

2-301.14 When to Wash. Observed employee handle raw burgers and go back to ready to eat foods without hand wash or glove change. CDI PIC had employee wash hands.

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