PIEDMONT PIT (113) CHICK FIL A (114)

5-202.12 Provide at least 100F water at handsinks. Observed no hot water at the piedmont pit front handsink. Provide.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed grab and go prepackaged hot items in heated pass through unit without proper labeling. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed grab and go items in heated display pass through without allergens listed: Mac and cheese, pork and brisket sandwiches, Mac and cheese with brisket. REPEAT VR required in 10 days to ensure allergens are provided.

6-301.11 Provide soap for handwashing at each handsink. -Pf observed no hand soap at the piedmont pit front handsink. Provide. PIC stated that dispenser still has to be installed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the front piedmont pit handsink. Provide. Verification visit required to ensure compliance in 10 days.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed footlong hot dogs temped at 121F in the hot holding cabinet. CDI - PIC rapidly reheated to 165F. 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 .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed grab and go prepackaged hot items in heated pass through unit without proper labeling. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed grab and go items in heated display pass through without allergens listed. VR required in 10 days to ensure allergens are provided.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand washing sink was turned off at the wall. PIC stated it was because sensor on hand sink is broken and the water does not shut off. Repair hand washing sink so it doesn’t have to be turned off at the wall. There is a functioning hand washing sink conveniently located for employees to wash hands until this one is repaired.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Buildup inside ice machine. Clean ice machine more frequently. 0 pts.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Straws were being stored underneath hand washing sink at front. Do not store single-use or single-service articles underneath plumbing. CDI - PIC moved straws. 0 pts.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water at 3-compartment sink only measured 105F. Provide sufficient hot water so that 110F wash water can be achieved. VR - Verification required within 10 days to check that hot water is at least 110F.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food handler drop a wrapped sandwich on the floor and pick up, EHS had to tell the food handler to wash their hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed fryer hoses hung on the handsink area. CDI - PIC removed the hoses.

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P wrapped sandwich was dropped on the ground, food handler picked up the sandwich, removed the sandwich from the wrapper. EHS had to tell the food handler to discard the food since it was dropped on the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a couple food handler without proper hair and beard restraints. CDI - hair restraints were provided and used. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler with a watch on, CDI- food handler removed their watch.

4-501.11 Maintain equipment in good repair. Observed the sanitizer dispenser broken. Repair. CDI - PIC is manually dispensing the sanitizer and testing.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black build-up on interior of ice machine.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed milk and egg wash cooling in reach in cooler at 58F after 2 hours. CDI: Product placed into metal pans and cooled in reach in freezer. NOTE: Per conversation with Sup. M. Cain, no points taken. To consider product as non-TCS, facility must provide documentation to EHS.

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 milk wash cooling in tightly covered container. CDI: Product split into metal pans and cooled in the reach in freezer. See #20.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee consuming a hotdog in the prep area of the kitchen. CDI: Employee corrected and educated by PIC.