PDQ CLT AIRPORT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer in the dish machine at 0ppm while actively being used. -CDI- Dish machine was primed and able to reach 100ppm. The concentration was rapidly decreasing after being primed. In order to properly use the dish machine, prime before each use. REPEAT*** (3 pts) 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken between 46-49F in the breading flip top. -CDI- Chicken was placed in the low cooler drawers to be cooled. (0 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 .

4-501.11 Maintain equipment in good repair. Observed badly torn gaskets on the RIC doors in the storage room. Also observed damaged gaskets on the cooler drawers for the raw chicken and RIF door. Repair damaged gaskets. REPEAT*** (0.5 pts)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine dish machine producing a concentration of 0ppm while actively being used. Dish machine was unable to be primed. -CDI- Dishes were removed and W/R/S in the 3 compartment sink. Facility is allowed to use the 3 compartment sink as a primary means to W/R/S all multi-use equipment. (1.5 pts) 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 badly torn gasket on RIC in storage room. Replace damaged gasket. Due to severity, points are not escalated. REPEAT*** (0.5 pts)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during inspection. (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacked containers that were said to be stored as clean and dried. Separate containers to allow proper air drying. (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed dish machine and ice machine out of order. Repair or replace necessary equipment. REPEAT*** (0.5 pts)

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 low grout throughout the kitchen area. Repair grout. (0 pts)

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed salad mix that had been cooing in the flip top unit from the day prior to the inspection. Salad mix was at a recorded temperature of 53F. -CDI- PIC voluntarily discarded the salad mix. (1.5 pts) For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed every TCS item in the flip top unit above 41F while said to be cold holding. PIC voluntarily discarded all items. Facility shall use ice from the ice machine as a means to keep TCS food items at 41F or below as well as keeping temp logs to ensure items are being kept cold. VERIFICATION REQUIRED*** REPEAT*** (3 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 .

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 salad mix cooling in a deep plastic container with the lid on in the flip top unit. The flip top unit is not meant to cooling food items. Vent lids when cooling to allow proper air flow. -CDI- PIC voluntarily discarded the salad. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed flip top unit leaking causing pooling water at the bottom of the unit. -CDI- PIC immediately called maintenance to place a service request for the unit. (0 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Chicken batter (buttermilk in raw station recorded above 41F. CDI - Discarded. Facility will try keeping pan cold to help hold buttermilk cold. 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 .

3-501.15 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 Cut spring mix cooling in reach in cooler. CDI - Moved to WIC on sheet tray for proper cooling 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Quat sanirtizer recorded low . CDI - Exchanged for new bucket

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. Handle of fryer basket for breading chicken soiled and in need of cleaning. REPEAT

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No written procedures for vomit and diarrhea clean up. CDI - Provided. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Employee dropped raw chicken in fryer, took gloves off and proceeded to don new gloves without a hand wash. CDI - Stopped and directed to wash hands which employee did.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine had black build up on white interior. Machine was last cleaned December 3. Clean

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. Fryer area in need of cleaning

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 0ppm in dish machine. CDI- Primed and ran again and recorded accurate reading. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw batter and lettuce recorded above 41F, CDI - Both discarded. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed One employee breading raw chicken with wrist bands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw chicken batter, raw chicken, sauces, and lettuce all recorded above 41F. CDI - Lettuce and batter discarded, others cooled down. 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 .

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed large amount of buildup on inside of ice machine. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sink and surface sanitizer at 3 comp sink at 0 ppm. CDI PIC educated dish washer and refreshed to recommended concentration. Observed chemical dish machine at 0 ppm chlorine. PIC stated that the dish machine was pulled out yesterday and the sanitizer line may have came out. CDI PIC corrected concentration to 200 ppm chlorine. 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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 3 sanitizer bucket at 0 ppm sanitizer. CDI PIC refreshed all buckets to proper concentration for sink and surface sanitizer.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips for dish machine at facility. VR needed 1-13-24

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 3 open employee beverage containers with straws on shelf with food. CDI PIC moved employee drinks.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed 2 employees wash hands and turn faucet off with clean hands. CDI EHS educated PIC and employees rewashed theirs hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front hand sink. CDI PIC provided paper towels. PIC stated that they are waiting for dispenser to be put on the wall.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tATOR tots being HH at 115F. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 1 food employee with no hair restraint. CDI Employee put in at hair net.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed 2 sanitizer buckets stored on shelf with food. CDI EHS educated PIC and he designated a bottom shelf for all sanitizer buckets.

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed only 2 compartments set up during washing. No rinse water was set up. CDI EHS educated PIC and he set up 3 comp sink correctly.