CHEATS CHEESESTEAK PARLOR

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 food (half-eaten burger in open container) stored on prep table surface directly besides clean utensils and prepped cheese for customer sale. Employee eating and drinking locations must be physically separated from food prep areas. -CDI- Employee food was relocated.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw pooled eggs stored above ready-to-eat ham and turkey in prep cooler. -CDI- Storage order was corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed cheese whiz holding below 135F in steam well. -CDI- PIC reheated to above 165F on the stove within 15 minutes. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS foods in cold drawers above 41F (beyond meat, vegan cheese, white american cheese, pepperjack cheese, parmesan cheese, grilled mushrooms, grilled peppers, grilled onions, raw philly steak, raw burger, raw chicken). Observed ambient temperature of cold drawers at 60F. -CDI- PIC re-set the cooler and EHS observed ambient temperature drop to 35F during inspection. PIC voluntarily discarded all foods held in the cooler for over 4 hours (beyond meat, vegan cheese, white american cheese, pepperjack cheese, parmesan cheese, grilled mushrooms, grilled peppers, grilled onions). PIC stated raw chicken, raw philly steak, and raw burger was moved into the cold drawer from the WIC at 11am. EHS directed PIC to monitor cooling temperatures of raw meat and, if the meat cools to 41F or below by 3pm, then the food may be kept. If the temperature of the raw chicken, philly steak, and burgers are above 41F at 3pm, then the food must be discarded. EHS recommends conducting daily temperature checks of foods throughout all coolers to ensure proper cold holding. 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 .

3-501.18 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) -Observed sliced salami and capicola with incorrect date mark, stating a prep date of 9/2. PIC stated salami and capicola was prepped yesterday, 9/23. -CDI- PIC corrected date mark label. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P -Observed cleaner/degreaser stored on prep top surface, directly next to prepped cheese. -CDI- Cleaner bottle was relocated to bottom shelf to prevent contamination.

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 to-go containers stored directly on the floor of the shed. Raise off the floor. -REPEAT-

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 buildup of food debris on interior of small reach-in freezer next to fryers. Increase frequency of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee phone stored on prep table surface directly next to prepped cheese. Observed employee clothing article stored on top of bag of onions. Store employee items separately to prevent contamination of customer food.

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 vomit/diarrhea cleanup procedures onsite. -CDI- PIC provided copy of procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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) -Observed pork roll and anchovies held past their 7-day shelflife (prep date of 3/23). -CDI- PIC voluntarily discarded the items. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 sliced tomatoes and sliced, portioned deli ham cooling in prep unit lowboy cooler. Observed sliced tomatoes in plastic container, covered tightly with plastic wrap. -CDI- Because tomatoes and ham were within their 4-hour cooling window, PIC moved both items to WIC for rapid cooling and uncovered tomatoes. By end of inspection, EHS observed both items cooling at sufficient rates. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed box of fries stored directly on the floor in the WIF. -REPEAT-

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 plastic containers used for storing bread outside, not covered or sheltered. Store containers intended for food storage in enclosed area, protected from contamination.

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 to-go lids stored directly on the floor of the shed. Raise at least 6 inches off the floor.

4-501.11 Maintain equipment in good repair. -Observed under-grill cold drawer cooler malfunctioning, not properly holding food at 41F or below. PIC was aware of problem prior to EHS arrival and was properly using temporary 4-hour TPHC, combined with cold ice baths, to store food until cold drawers are repaired.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed cheese wiz in steam well below 135F. PIC stated cheese wiz was originally reheated (1st commercial reheat from bag) this morning. -CDI- PIC reheated cheese wiz to 165F within 2 hours. -REPEAT- If same violation is observed during next inspection, facility may be placed on Risk Control Plan. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS items in top level of under-grill cold drawers above 41F (brisket, capicola, salami, grilled onions, grilled peppers, white american cheese, vegan cheese, mushrooms). PIC stated food items have been in cold drawers overnight and the temperatures were not checked today. -PIC voluntarily discarded the foods listed above. TCS foods in bottom level of cold drawers were at or below 41F (raw chicken, raw beef). PIC contacted manager to get unit repaired. Facility may not cold hold in top level of under-grill drawers until unit is repaired and TCS foods cold hold at or below 41F. -Facility will temporarily hold the foods stored in the cold drawers (brisket, salami, capicola, grilled onions, peppers, mushrooms, american cheese, vegan cheese) in the low reach-in cooler across from the grill. -3 day verification visit required- EHS will follow up. -REPEAT- 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 .

3-501.18 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) -Observed salami in prep top held past its 7-day timeframe (prep date of 11/19). -CDI- PIC voluntarily discarded the salami. -Observed stuffing in low reach-in-cooler without a date mark. -CDI- PIC verified date by referencing the other stuffing container, because both stuffings were prepared on the same day (11/25). -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed box of fries stored directly on the floor in the WIC.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. -Observed unused cooler stored directly outside facility. If not in-use, remove from premises.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed grilled chicken, queso, and marinara sauce holding below 135F. Observed grilled chicken sitting at room temperature. Observed queso and marinara in steam well. -CDI- Food employee reheated all items to 165F. Observed grilled chicken reheated on the grill. EHS observed water level in steam well too low, where water was not touching the bottom of the metal containers. Food employee added more water to steam well to raise temperature of queso and marinara. -REPEAT- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed all TCS items in WIC above 41F (see temperature chart and product disposition). Observed ambient temperature of WIC at 44F. PIC voluntarily discarded all TCS foods stored in WIC for over 4 hours (turkey, ham, capicola, salami, pepperoni, provolone, white cheddar cheese, American cheese, sour cream, pesto, buttermilk, whole milk, ranch, blue cheese, raw chicken, raw bacon, cooked chicken wings, cooked brisket, raw eggs, mozzarella, grilled mushrooms). PIC stated US Foods truck delivered food less than 30 minutes prior to EHS arrival. PIC relocated TCS foods that were delivered on truck (provolone, raw chicken, ice cream mixture, raw bacon) to WIF for rapid cooling and temporary cold holding, until WIC is repaired. -PIC called for WIC repair. PIC stated WIC will be repaired today. -Facility voluntarily closed. Facility can reopen when WIC is repaired and maintains food at or below 41F. PIC must contact EHS when WIC is repaired, prior to reopening. -3 day verification visit required- 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 .

3-501.18 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) - Observed cooked brisket held past its 7-day maximum timeframe (cook date of 7/16). -CDI- Food employee voluntarily discarded brisket. 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 .

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 squeeze bottles and spice containers without labels. All containers must have label with the name of the food.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese sauce X2 holding below 135F. CDI PIC quickly reheated to 165F and above, turned up hot holding unit, and placed items back in hot wells. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed beyond burger 11/25, turkey 11/26, turkey 12/4, being held in use. CDI PIC voluntarily discarded all items. Believe that two of the items had newly wrapped product in old containers. Corrections were made. 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 .

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 with no beard guard.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade with debris and residue. CDI Can opener moved to dish area for re wash. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fries under hot holding lamp holding below 135F. PIC stated they are cooked to order but there was no current order. PIC stated that they make too much and any left over were supposed to be discarded, but they were not. CDI PIC voluntarily discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed liquid eggs in ice bath held in prep area with date label holding above 41F. PIC stated these were for employee meal later, but were not marked as employee food. PIC stated that the liquid eggs they use for customers are labeled, held in same kind of container, and in same method of an ice bath. CDI PIC voluntarily discarded and will not hold liquid eggs in ice bath but in RIC going forward. PIC also will ensure employee food is labeled specifically and not identical to food for retail. 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 .

4-501.11 Maintain equipment in good repair. Observed one drawer broken on cold drawer unit. PIC stated there is a current work order in for the drawer.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed garbage bags falling out of shared dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on shared dumpster.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of cut turkey with date mark of 3/8, one day expired. Additional container from 3/8 in prep unit. CDI PIC voluntarily discarded 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 .

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 working bottle of oil with no label.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer concentration in sanitizer buckets at 0 ppm quat. CDI PIC refilled buckets and tested, tested at 150 ppm quat sanitizer.

4-501.11 Maintain equipment in good repair. Observed sealant missing in some places at three comp sink. Sealant needs to be redone at 3 comp sink.

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 working container of spices with no label. Repeat

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed ants walking along tubing in facility.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food stored above commercial product. CDI. PIC moved items to bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Blade on spicer with food residue. PIC stated item was clean and had not been used today. Blade and slicer parts moved to dish area for cleaning. CDI 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced meats and cheeses over filled in containers in prep top holding over 41F. Lettuce and sliced tomatoes holding 41F and below. PIC stated prep top opened during rush to account for temperature. Items placed in wells 2 hours prior. Put on temporary TPHC. Discussed with PIC possible reducing amount in containers, TPHC methods. CDI Cold drawers on left holding ambient temp of 45F and food in wells holding above 41F. PIC stated items placed in these well 2 hours prior, items placed on temporary TPHC and repairman called. Items on right cooling drawers holding 41F and below. VR required. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working bottle of oil with no label.

4-501.11 Maintain equipment in good repair. Observed left cold drawers holding ambient temperature above 41F. Needs repair.

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 . Deep containers of cooked onions and cooked peppers measured 45-49F in walk-in cooler and in drawer cooler. PIC states they were cooked this morning and began cooling at 10:30AM. Ensure employees wait for the TCS foods to reach 41F on the speed rack prior to combining them in large containers. CDI - Onions and peppers spread out on sheet pans and placed in walk-in cooler. Peppers measured 43F at 4PM and onions measured 41F at 4PM.

4-501.11 Maintain equipment in good repair. Replace torn gasket on drawer cooler. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee jacket observed on top of scale. Store employee personal items separately from food-contact equipment.

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: http://meck.co/FoodSafety entire non management staff questioned about employee health. Observed insufficient knowledge throughout. CDI handout provided by pic but recommend more training

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 not in compliance yet CDI handout given

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 partially eaten, employee food stored above food for public. CDI reorganized

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety observed unwashed mushrooms stored above cleaned onions.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P observed nacho cheese reheating slowly in table top steam well. CDI. Removed to griddle

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 multiple tcs foods cold held above 41° CDI discarded

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. - observed no footnote on consumer advisory.

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 employee beverage stored with single service utensils