QUIKTRIP #1083

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer not dispensing from sanitizer tube at 3-comp sink. -CDI- Facility to hand mix sanitizer and use high temperature dish machine until repairs can be made. -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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed multiple items at consumer grab and go station hot holding below 135F. Refer to temperature chart. -CDI- PIC to discard items no more than 4 hours. Facility currently using 1,2, and 4 hour holds on items for quality. EHS observed food employee reheat pizza and left it out for several minutes prior to placing it in consumer grab and go station hot holding area and items were observed below 135F by the time they were placed in hot holding unit. EHS educated food employee about ensuring that items are prepped more rapidly to assist with temperature control. -1.5- 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 sliced tomatoes and pizza cheese above 41F. Refer to temperature chart. Per PIC, items had been out during prep. -CDI- PIC placed items back in WIC to cool back down. -0- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed spray bottle with no label. -CDI- PIC properly labeled items. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer cloth stored in sanitizer at 0ppm. **REPEAT** -0.5-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observe scoop handles touching pizza cheese, Mac and cheese and chicken at pizza prep station. **REPEAT** -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in quat solution below 100ppm. PIC stated buckets had been refreshed less than an hour ago, refreshed solution to above 200ppm.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observe scoops stored in TCS food for pizza prep and scoops used in Mac & cheese stored directly in food. PIC had items removed to proper storage location.

4-501.11 Maintain equipment in good repair. Observed water pooling at bottom of prep unit on prep line.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing pizza while wearing a watch. -0 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 16oz single use cups stored on floor in dry storage area. -0 points-

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard used on shelving in reach in cooler underneath containers of sausage crumbles and chorizo. Remove cardboard and/or replace with non-absorbent and easily cleanable material. -0.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pepperoni and salami in prep cooler > 41F. Food containers were overfilled with food product. CDI - removed food out of temperature and moved to bottom of cooler. Food cooled to 41F within inspection time. 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 .