COOK OUT # 344

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of ground beef at 52F in fliptop, which employee explains was in the WIC overnight, but left on prep counter for prior to placement in fliptop. All other TCS foods in fliptop and WIC were 41F or below, unit in good repair. CDI- Ground beef rapdily cooled in WIC before returning to fliptop. (-0)

2-304.11 Food employees shall wear clean outer clothing to prevent contamination of exposed food, equipment, utensils, linens, and single service and single use articles. Observed food handler donning apron with the ties dragging out ground prior to fastening. EHS inquired as to if spare aprons are available in case of contaminated linens during shift but there was not. PIC is advised to bring spare aprons onsite in case a change of apron for staff member is required. CDI- Food handler removing and re-tie apron with gloved hands followed by immediate wash/change gloves each time, to avoid barehand contact with apron which touched floor during today’s shift. (-0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed used wiping cloth of prep counter. EHS advised PIC on proper storage of wiping cloths. CDI- Cloth removed from service. Sani-buckets for their storage after use observed at proper concentration of chlorine. (-0.5)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed plastic containers stored on clean rack nesting while still damp. CDI- Dishes spaced apart to dry. (-0.5)

4-501.11 Maintain equipment in good repair. Observed damaged monitor cooler on prep top with insulation showing at the bottom where metal is worn away. Replace. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans with food debris stored with clean dishes. CDI PIC moved to 3 comp sink to wash/rinse/sanitize again. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a hole/gap at the bottom corner of the door to the outside.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser jammed. CDI PIC unclogged dispenser 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a cup in the handwashing sink in the dry storage area. CDI PIC removed cup from sink.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed rotten banana with fruit flies on it. CDI PIC threw out bananas.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Unwashed produce above washed produce. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed sliced tomatoes, cheese slices, shredded chicken, shredded beef, and raw bacon, put on TPHC with initial temperature above 41F. CDI PIC put these back into the WIC and cooled down to 41F or below. 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 facility’s written procedures do not state the location of the food items. EHS had difficulty understanding what items were on TPHC throughout the location. EHS provided PIC with a copy of MCHD TPHC form to use as a guideline. VR needed 9-1-25 TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed chlorine in spray bottle over 200ppm (bleaching out test strip). CDI: PIC discarded item

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed fries slacking on countertop. CDI: Fries were moved to refrigeration

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed 4 dented cans being stored on shelving with products for facility use. CDI: Items were separated to be sent back.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 10ppm chlorine. CDI: Buckets were changed.