QUIKTRIP #1027

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced ham, sliced turkey, sliced Swiss cheese, and sliced provolone cheese above 41F at in flip top unit #1. CDI - PIC voluntarily discarded food. See temp chart. 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.co m/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed at the pizza flip top unit the handle of a serving spoon submerged in the scramble eggs. CDI - PIC removed serving spoon.

4-501.11 Maintain equipment in good repair. Observed moderate ice and frost build up on roof of WIF and A/C Unit. PIC will call for repairs.

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 door to low boy cooler with food splash and build up. Increase frequency of cleaning unit.

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 trash and litter on the floors inside the WIF. 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 blue liquid splash on frozen drink machine and throughout counter top. Increase frequency of cleaning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quaternary sanitizer at 3-comp-sink at 50PPM. Several attempts were made to get sanitizer above 50PPM. VR 10 DAY. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink build up on ice machine clear doors. Increase frequency of cleaning.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed 3-comp-sink not sealed to wall leaving a long the entire wall.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed mechanical dish washing machine with food debris and build up throughout inside. Throughout conversation with PIC machine hasn't been cleaned since Friday.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice cubes inside handwashing sink. CDI - EHS turned on hot water to melt ice inside hand washing sink. EHS educated PIC on what hand washing sinks are used for.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed red quaternary sanitizer bucket with wet wiping cloth below 50PPM. CDI - PIC Discarded liquid and wet wiping cloth. PIC obtained fresh quaternary sanitizer from wall dispenser at 200PPM. 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

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed green plastic serving spoon inside sausage crumbles in flip top unit. CDI - PIC removed green serving spoon.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal cell phone on top of flip top unit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Obsevred wet stacked containers on the drying rack.

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 PIC did not provide thermometer for testing hot water sanitizing temperature. Verification required within 10 days.