QUIKTRIP #1036

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. Sticker residue on containers and pans that are stored as clean. Clean sticker residue off containers when washing. 0 pts.

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. Floor cleaning needed underneath equipment and 3-compartment sink. Clean these areas more frequently.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Containers of ham, turkey, and roast beef were missing prep date labels in walk-in cooler. CDI - PIC knew they were opened yesterday so he placed the prep dates on 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 Dish machine thermometer is out of batteries. VR - Verification required within 10 days that establishment has thermometer to check dish machine temp.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Pizza trays and 2 tongs had visible food buildup on them and were stored as clean. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to 3-compartment sink to be re-washed. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth bucket measured 0 ppm quat. Wet wiping cloths shall be stored in sanitizer solution at proper concentration when in between uses. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of clean pans were stacked while they were still wet. Allow utensils to adequately air dry before nesting on top of each other. REPEAT

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Replace missing drain plug on dumpster. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with jewelry on. Needs to be removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored in solution at 0ppm. CDI. PIC changed the solution.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops in RI and Prep unit stored with handles directly on the food. Needs to be removed.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of clean dishes. CDI. PIC removed and rearranged the storage.

5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed overflowing waste containers in bathrooms. CDI. PIC emptied them.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED ham, roast beef at temperatures above 41F in the prep unit. 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 .

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste stored on the floor by the dumpster area. Needs to be cleaned.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedures for responding to a vomiting and diarrheal event. CDI. Provided PIC with one.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with jewelry on. Needs to be removed. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored in solution at 0ppm. CDI. PIC changed the solution.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops in RI and Prep unit stored with handles directly on the food. Needs to be removed. Repeat

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed opened dumpster at the back during inspection. CDI. PIC indicated that garbage was just picked up.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed bucket stored directly in hand sink at the back. And also boxes stored in front of the sink. CDI. PIC removed.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed glass clear stored directly above food in the prep area. CDI. PIC removed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with jewelry on. Needs to be removed.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops in RI and Prep unit stored with handles directly on the food. Needs to be removed. Repeat

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 service pizza boxes stored on the floor.

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 build up in RI coolers. Needs to be cleaned.

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 drinks stored directly by single use items. CDI. PIC removed

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed gloves stored directly in hand sink at the back. CDI. PIC removed.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops in RI and Prep unit stored with handles directly on the food. Needs to be removed.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks from dish machine during cleaning. Needs to be repaired.

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 floors in back kitchen area to be soiled. Repeat.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedures for responding to a vomiting and diarrheal event. CDI. Provided PIC with one.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with jewelry on. Needs to be removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored in solution at 0ppm. CDI. PIC changed the solution.

4-501.11 Maintain equipment in good repair. Observed water leaks from the dish machine. Needs to be fixed.

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 food debris on clean side drainboard of 3 compartment sink and inside the sink, in the micro waves up front. 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 floors in back kitchen area to be soiled. Repeat.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverage stored on shelf directly above open top prep cooler. CDI by relocating beverage to designated storage.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed 2 hand sinks without hand towels. CDI by restocking hand towels in dispensers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple wet stacked containers on the drying rack above the 3 comp sink.

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 service pizza boxes stored on the floor.

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 food debris on clean side drainboard of 3 compartment sink.

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 floors in back kitchen area to be soiled.

5-202.12 Provide at least 100F water at handsinks. 5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. 5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Observed hand sink in warewashing area not working today. PIC has requested service for repair. VR required within 10 days. Please contact your inspector at 704-617-2897 when repairs are completed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer bucket with 0ppm QAC.