HARRIET'S HAMBURGERS #1 OPTIMIST

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. SEE COMMENT BELOW. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employees at back of establishment fail to wash hands prior to donning gloves to continue task of slicing cheese and produce. CDI- EHS discussed handwashing procedures with PIC, gloves were discarded and employees properly washed hands before replacing.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Handsink basin being used to hold tortillas in plastic bag while water dripped. CDI- PIC removed item to back of establishment. Ensure employees are aware that handsink shall only be used for handwashing and not for food processes.

3-307.11 Protect food from contamination sources not specifically noted by the code. Establishment has and uses salt gun to dispose of flying insects. EHS advised establishment to remove item from establishment and use an approved commercial kitchen use only pest deterrent. During inspection units were observed with lids open and vegetables stored in boxes on prep shelves. PIC to remove item from establishment.

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 on shelf above food prep area and fan held on floor blowing over prep area and open flip top with dust and residue accumulation. Increase cleaning frequency to ensure prevention of potential contamination. *REPEAT*

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 ceiling vents and ceiling tiles needing to be cleaned.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee wipe off soiled gloved hands being used as utensils before returning to task. CDI- EHS discussed with PIC, food employee removed then replaced gloves due to no change in task.

4-501.11 Maintain equipment in good repair. Observed 4D standing reach-in cooler dripping water onto sheet pan holding bacon still in original packaging. PIC to put in work order to assess unit.

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 on shelf above food prep area with dust and residue accumulation. Increase cleaning frequency to ensure prevention of potential contamination.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed 2 employee wash hands, Used clean hands to turn off faucets and back to food prep. CDI.. Employee washed hands according to the food code. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed trays being used for assembling burgers with visible food debris, facility did not wipe down the trays when they were visibly in need of cleaning . CDI.. Trays were sent to be cleaned. REPEAT 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 . 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 .

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing watches while preparing food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraints and beard restraints while preparing food

4-903.11 (A) Store cleaned equipment, utensils, linens 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 utensils stored as clean in bins with visible debris.

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 wash hands under 20 seconds. 2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed employee remove gloves then drink from cup, replaced gloves back on and proceeded to prep food. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employees wash hands, used clean hands to turn off faucets. No barrier used to turn off faucet, employee went to prep food. CDI EHS educated PIC on when and how long to wash hands. ALL Employee re washed hands. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dished not clean to sight and touch. Items were moved to 3 comp 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 .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine sanitizer at dish machine reading at 0ppm. Unit is placed out of service and a visit will be made within 3 days to check on sanitizer. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

4-501.11 Maintain equipment in good repair. Observed dish machine unable to dispense sanitizer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed raw hamburger patties in RI above 41F. Refer to temperature chart. Per PIC, one of the unit went out of temperature today and facility moved items around which dropped some temp. Facility has enough space for storage. Unit temperature was 35F. Repeat. 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 flies and fruit flies around the kitchen.

4-501.11 Maintain equipment in good repair. Observed one of the unit in disrepair. PIC was pro active. Used ice baths, called for repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed raw hamburger patties in RI above 41F. Refer to temperature chart. Per PIC, items had been prepared today. -CDI- PIC added ice 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 .

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 some of the food held on time without a written procedure for them. CDI. PIC had them added to the food on time. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and food employee with no beard guard.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine sanitizer at dish machine reading at 0ppm. -CDI- PIC corrected sanitizer concentration to read between 100-200ppm. -0- 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 housemade pickles cooling in RIC with no change in temperature over a 1hr period. Refer to temperature chart. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids to facilitate rapid cooling. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 housemade aioli sauce being held on time for 4 hours with written procedures stating hold time of 6 hours. Observed raw burgers being held on 6 hours with written procedures stating hold time of 4 hours. -1.5- **10 DAY VERIFICATION REQUIRED** TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 housemade pickles cooling in RIC covered and stacked high with no change in temperature after 1 hour. -CDI- PIC educated on proper cooling methods and PIC removed protective covering and moved items to freezer to rapidly cool. -0.5- 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 .

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed RTE bacon stored on prep line with no protective covering. -CDI- PIC covered items. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed raw hamburger patties in cold drawer and housemade pickles in stand alone RIC above 41F. Refer to temperature chart. Per PIC, items had been prepared today. -CDI- PIC moved items to freezer to rapidly cool. -1.5- 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed sanitizer spray bottle stored over hamburger buns. -CDI- PIC relocated item. -1-

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 housemade pickles and raw burger patties cooling in RIC covered and stacked high. -CDI- PIC educated on proper cooling methods and PIC removed protective covering and moved items to freezer to rapidly cool. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and fruit flies throughout. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and food employee with no beard guard. Observed food employee with no head covering. -0-

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee moving raw beef from prep top cooler to flat top, then proceed to touch cooked, RTE burger patties on other side of flat top. Same employee was also observed working with raw beef and then touching RTE cheese slices. CDI-EHS discussed separating tasks so one employee will work with raw foods and a separate employee will assembly and work with RTE foods. PIC had employee discard burgers.

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 chlorine-based dishwasher with a sanitizer concentration of 10ppm. PIC stated the machine was serviced previous week for issues with sanitizer. CDI-EHS and PIC attempted to prime the line, but had to just change sanitizer completely. Dishwasher sanitizer was brought to correct ppm.

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 large bin of sugar without label. PIC stated it was sugar. CDI-PIC added a label to bin.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handle of tongs down in container of raw beef patties, in direct contact with TCS food. Employee would toss tongs back into container and touch the handle of the tongs that was touching raw beef, and continue food prep, including moving RTE burgers with his gloved hand. CDI-PIC added a clean tray where tongs could be stored outside of food container.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 hamburgers with internal temperatures ranging from 128F to 133F in steam box. PIC stated that hamburgers have been in steam box since 10AM with the goal of reaching an internal temperature of 165F (as per company policy). Temperatures on steam box external thermometer were registering internal temperatures of 146F to 147F during inspection. CDI - PIC adjusted temperature settings on steam box to 165F. PIC has been advised to cook hamburgers to an internal temperature of at least 155F and hot hold at 135F or above. -1.5 points-

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 tightly wrapped metal container of raw ground beef cooling in reach in cooler. CDI - Plastic wrap was removed to allow cold air to circulate in and around food product. -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 an in use floor fan in kitchen with build up of dust and residues. Clean floor fan before use to prevent contamination of food, equipment, and utensils. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with food while wearing a bracelet. Remove jewelry on hands and arms to increase effective hand washing. -0.5 points-

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 use bags stored on floor in downstairs dry storage area. -0 points-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed containers of stainless steel cleaner stored above single serve plastic ware and plastic wrap. CDI - PIC moved stainless steel cleaner to chemical storage shelf. -1 point-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed soap dispenser at handwashing sink not functioning. PIC stated that employees are using handwashing sink and soap dispenser near flip top cooler. Recommend repair. -0.5 points-

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written procedures for cleaning of vomit/diarrheal events. CDI - Procedures were provided by regulator and reviewed with PIC. Post procedures in establishment. -0 points-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at handwashing sinks in establishment. CDI - Handwashing signage was printed by PIC and posted at handwashing sinks. -0 points-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for hamburgers cooked to less than 155F. Establishment provides an off menu hamburger called the "Jucy Lucy" that is cheese stuffed, cooked slowly in establishment's CVap, and then placed on grill to char top and bottom. Internal temperature of finished "Jucy Lucy" burger was 147F. Menu item is advertised on social media only and done so without a consumer advisory. CDI - Rules for providing a consumer advisory for undercooked items were reviewed with PIC. PIC was provided with a consumer advisory (a disclosure and reminder) to post on social media for off menu items. -0.5 points-

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single use cups stored on floor in downstairs dry storage area. -0.5 points-

2-401.11 Eating, Drinking, or Using Tobacco - C. Observed employee eating while preparing food. Needs to eat only at designated areas.

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 container of salt at the cook line with no label on it. CDI. PIC Labelled it.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees at the cook area without hair covers. Need to wear hair covers when working with food.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee leave kitchenwith gloves on then return with them on and not change before going back to work date marking. CDI- self corrected by washing hands and donning new gloves

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 roasted garlic not date marked. CDI- date marked

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 no written procedure upon entry; owner instructed PIC how to find but only for cheese and not for burgers. Repeat all items in temp still points not elevated. VR

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage not in designated empl bev area. CDI- removed; no points

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food emploee changing tasks between soiled and clean utensils tthen to food handling. CDI PIC coached; glves changed; hands washed

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed one of three burgers not make 155F temp. PIC interested to know why voluntarily opened burger; burger clearly fully cooked but air pockets existed. CCDI- discard; no points taken

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 raw burgers and cheese labele on TILT with correct times; PIC unable to provide written procedures. VR- to be emailed completed form

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth not stored insnanitizer or dirty linen container

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 grill scraper in water at 80F and ice scoop stored on side of cabinet.