MOCHINUT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) bottle of queso in bottle warmer holding at temperature of between 120F and 133F. Per conversation with PIC, bottle was placed within bottle warmer approximately 3 hours prior to EHS arrival. CDI - PIC voluntarily disposed of out of temperature food and began process of reheating new bottle. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) open container of syrup stored directly on floor at dry storage. CDI- Syrup bottle was rotated to available shelving.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed one (1) dumpster outside of food hall with no drain plug. Contact landlord and/or waste management company to replace drain plug.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) cup of water stored over dry goods at storage rack. Observed one (1) Tupperware of personal food (watermelon) stored on top of clean garbage bags. Observed wallet and keys stored above sealed dry goods containers. Store personal items, food, and beverages in places such that they cannot cross contaminate clean food or equipment.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed dried dough residue on food contact surface of thin probe thermometer. CDI - EHS cleaned and sanitized thermometer during calibrations.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed five (5) sealed blocks of mozzarella sitting at clean prep sink shelving at ambient temperature. Observed one (1) pan of diced potatoes (thawed and diced frozen French fries) at Corndog prep area at ambient temperature. PIC stated that cheese was to be cut into Corndog portions and potatoes were placed at prep area approximately 30 minutes prior to EHS arrival and were held at prep station indefinitely. CDI - PIC rotated potatoes to standing RIC for corrective cooling. Mozzarella blocks began processing prior to end of inspection. TCS food that is received frozen (I.E. diced French fries) is to be kept in cold holding after production. If frozen TCS food is thawing for immediate cooking or reheating (slacking), it many be left at ambient temperature so long as it does not exceed 41F. Frozen food that is not being cooked shall be thawed under running water or under refrigeration. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) previously opened container of non food contact surface wipes stored above dry foods at storage area. CDI - PIC rotated wipes to lower storage.

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 two (2) pitchers (water and oil) at baking station with no labeling. CDI - EHS discussed labeling with PIC and affixed station labels to storage points at counter.

*REPEAT* 2-101.11 (A) PIC shall be present during all hours of operation. -PF- *Observed - No PIC onsite during time of inspection. *CDI - PIC arrived onsite in the middle of EHS inspection.

*REPEAT* 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. *CDI - PIC that is a CFPM arrived onsite during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - No proof of employee health policy training during inspection. PIC stated they don’t really provide a training regarding employee health policy. *CDI - EHS provided copy of employee health policy agreement. PIC had all employees read, sign and date document. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

*REPEAT* 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf- *Observed - Establishment holding pooled eggs for donut batter on time with label indicating 11AM-3PM in standing RIC. Also batter containing raw egg in ambient temperature. PIC did not add item to written procedures before holding item on time. PIC will also hold batter containing raw egg on time moving forward. *CDI - PIC added items to TPHC procedures. Observed items previously discovered to be held on time with labels and procedures. No increase to points deducted due to severity and improvement as procedures are available and being used for foods from previous inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 - Handle to ice scoop and handle to Panko scoop in contact with the containers contents.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet stacking of large plastic containers.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC during start of the inspection. Food employees present were unable to answer all of EHS's questions in regards to food sources, TPHC, and foods being prepped. Food employees stated that the PIC was out running errands for the store and would return shortly. CDI: PIC arrived on-site shortly after EHS's arrival.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the facility at the start of the inspection. CDI: PIC who is a CFPM arrived on-site not long after EHS's arrival. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed two out of four employees working in the kitchen wash their hands properly at the handsink, then turn faucets off without a protective barrier. CDI: PIC had employees re-wash their hands correctly and re-iterated handwashing procedures to employees.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed numerous multi-use plastic containers/cambros/pitchers with old stickers still in-tact, stacked and stored on the clean dish racks. CDI: PIC removed all stickers and placed in dish room to be re-washed/rinsed/sanitized. 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 2 full hotel pans of skewered hotdogs and mozzarella cheese sitting out at room temp, temping above 41F (see temp chart). Observed 1 full hotel pan of skewered cheese sitting out at room temp, also temping above 41F (see temp chart). These items are not held on TPHC. PIC stated these are going to be prepped after food employee is done prepping current batch of skewers, and stated they had these pans out at room temp for almost 2 hours. CDI: EHS allowed PIC to move all pans not actively being utilized for prep, into the RIC and RIF so that they were not left out in the temperature danger zone. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for TCS food item held on TPHC for 4 hours (boba). EHS observed the start time of when the boba was put on TPHC of 2:00PM was labeled. PIC stated they were unaware of a TPHC form for written procedures to hold boba on time. EHS was out of printed TPHC forms, so EHS will email a TPHC template to PIC's email for PIC to fill out and print to have readily available at the facility. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a food employee packaging food for orders without a hair restraint. Ensure any employee engaging in food prep has a hair restraint to prevent contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one sanitizer bucket full of QUAT sanitizer reading below 50ppm, stored at the make line. CDI: PIC dumped out the bucket of sanitizer. 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 a sanitizer bucket full of in-use wiping cloths in QUAT sanitizer stored directly on the floor, underneath a prep table at the make line. Keep all sanitizer buckets off the floor 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 a large box of single-serve boba tea cups stored directly on the floor behind the register area. Observed a stack of single-serve articles stored directly on the floor of the dry storage area. Keep all single-serve articles off of the floor.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed a missing ceiling tile next to the hood system. Replace missing ceiling tile or obtain a non-absorbent cover for missing ceiling tile to prevent entrance of pests.

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 containers of prepped, and open hotdogs in flip top prep cooler that were not dated. Items are held over 24 hours according to management. CDI- items were properly dated. REPEAT (full points). 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed boba tea balls on TPHC not labeled with the time-in stamp. CDI- items were properly labeled. REPEAT (half points due to improvements).

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. No labels were present on condiment bottles in reach-in refrigerator. CDI- bottles were labeled. -zero-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of syrup stored underneath hand sink at front counter. CDI- items were removed. -Zero-

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 ice scoop handle stored in ice in ice machine near hand sink in kitchen area. CDI- ice scoop was stored properly.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bowls stacked wet on shelving in kitchen area. CDI- bowls were separated and allowed to air dry.

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 container of single-service trays stored underneath hand sink at front counter. Also, observed a stack of single-service trays that were not inverted on prep table. CDI- trays on were prep table were inverted. Containers under hand sink were moved.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- Observed PIC and employee unable to discuss all aspects of an employee health policy. PIC stated no staff have been trained on the health policy. A VR will occur within 10 days to ensure all staff have been educated on the health policy. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed an employee wash hands as needed however at the end of the procedure the employee used his bare hand to turn the faucet off. This action recontaminates the hands. CDI- PIC was made aware of the violation and re educated the employee on how to wash hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw shell egg dough stored above RTE hot dogs and cheese. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- EHS observed hot dogs, cheese, and raw shell eggs above cold hold temp requirement. CDI- PIC moved all items to functioning cold hold equipment and reach in freezer to quickly cool. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 - EHS observed flip top unit with hot dogs without a date. CDI- PIC was able to properly date mark the items since a larger container with the same product in the reach in cooler. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.- Observed boba tea balls on tphc with time stamp however PIC unable to provide written procedures. A VR will occur within 10 days to ensure form is provided. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed a couple employees wearing watches while preparing foods.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- EHS observed in use quat sanitizer without a porper test kit. A VR will occur within 10 days to ensure a test kit is provided.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee items mixed in with retail items.