CINNABON CONCOURSE A

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no CFPM on site at the time of the inspection. PIC stated that she has not been signed up for a course and the other 2 ServSafe certified managers are off today. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the front counter handwash sink to be obstructed from use by a small sheet pan placed directly in front of it. CDI - Sheet pan moved.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical bottle containing a blue liquid to be stored on a lower shelf at the front counter and was not labeled as to its contents. CDI - PIC labeled spray bottle.

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 a plastic insert container of egg patties to be at a temperature of 47F in the lowboy portion of the back kitchen area opentop. PIC stated that staff had the item out approx 1 hour before the EHS arrival to prepare the breakfast sandwiches and it must have been out of refrigeration for longer than they thought. Container was observed with the lid on and in a unit that is not designed nor approved for rapid cooling. CDI - PIC relocated to lowboy freezer to rapidly 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 a bulk storage container of pecans to be on the shelf adjacent the mop sink and was not labeled as to its contents.

4-501.11 Maintain equipment in good repair. - Observed the handle to the 1 door RIC at the entrance of the facility to be broken and covered with black tape. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee phone placed directly on top of the topping containers at the front counter area. CDI - PIC relocated to employees backpacks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of egg patties and sausage patties stored on top of other insert containers in the opentop refrigerator in the back kitchen area at temperatures of 49F and 51F. PIC stated they have been stored that way all day. EHS provided education on where refrigeration stops in opentop units. All other items in the unit were observed <41F. 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 .

4-501.11 Maintain equipment in good repair. - Observed the handle to the 1 door RIC at the entrance of the facility to be broken and covered with black tape.

6-301.14 Post a handwash sign at each handsink. Observed hand sinks without handwashing signs. CDI

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 incomplete TPHC procedures. CDI- discard of product within 4 hours added to TPHC procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety