KWIK STOP

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener heavily soiled. CDI- Can opener taken to be cleaned. 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 salsa verde holding above 41F in prep top. CDI- 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed chicken without a date. CDI-Chicken dated for yesterday. Pts deescalated based on improvement. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cut avocado and onion stored on shelf outside of container. Food was on non-food contact surface. CDI- Discarded.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean dishes stored below dishes used for raw chicken. CDI- Dishes removed.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf EHS observed violations pertaining to handwashing, cooling methods, cold holding, hot holding and cross contamination. EHS observed raw chicken in 3 comp sink along with clean dishes. Facilities procedures are to prepare the meats W/R/S the sink basins, then wash dishes. Employee placed dishes in sink to clean, prior to cleaning the sink basins. Observed manager place a container of potatoes in sink basin to wash while soiled dishes were at the sink. Per permit conditions, facility is NOT to have unwashed produce. All produce must come pre-washed AND pre-cut. CDI- EHS corrected violations and educated manager/ employees. See violations below for more details. ITS ISSUED FOR FAILURE TO COMPLY WITH PERMIT CONDITIONS AND FAILURE TO MAINTAIN ACTIVE MANAGERIAL CONTROL. SEE PERMIT ACTION SHEET FOR MORE DETAILS. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

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 food handling employee wash hands for less than 20 seconds, then turn faucets off with bare hands. CDI- Hands re-washed. 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed utensils stored in hand washing sink. CDI- Utensils removed from sink. Sink is for handwashing only. Do not store items in sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed box of opened burgers stored above pork in tall reach in freezer. CDI- Burgers placed below pork chops. Observed unwashed vegetables stored above ready to eat items in the walk in cooler. Observed bologna stored below uncooked bacon in walk in cooler. CDI- Storage order rearranged to proper order. Raw chicken should be placed on the bottom shelves followed by ground meats, meats (pork, beef, other), seafood and ready to eat items. Per permit amendment, facility should not have unwashed vegetables. Vegetables should come in a ready to eat/ cook form. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener heavily soiled with old food debris. Observed lids soiled with old food debris. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken stored above grill holding below 135F. Observed livers in hot case holding below 135F. CDI- All items 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken out on prep table at 60F. CDI- Discarded. Observed tomatoes, lettuce and cheese in prep top holding above 41F. CDI- Items portioned and placed in the walk in cooler for cooling. EHS checked items to see if they would cool down. After 2 hours, items were at the same temperature. EHS spoke to manager and employee about proper cooling methods. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed containers of salsas, bologna, sausages and deli meats without date mark. Keep items dated if items can be held for more than 24 hours. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreaser without label. CDI- Labeled.

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 containers of tomatoes, lettuce, cheese densely packed and covered after preparation. CDI- Items portioned and placed in walk 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 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 salt and seasoning shakers without labels. Pts not esclalated based on severity.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor. CDI- Removed

4-501.11 Maintain equipment in good repair. Observed door of hot case broken. Repair door. 4-502.11(A) Maintain utensils in good repair. Observed broken lids and containers. Replace any broken utensils. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household freezer. Replace with NSF approved freezer. Freezer is located at the entrance of the kitchen area. Facility was approved with freezer. Ensure that freezer is locked when unattended.

4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use. Observed raw chicken in 3 comp sink and clean dishes at 3 comp sink. Soiled dishes were then placed into sink after chicken was removed and prior to W/R/S of the basins. CDI- Dishes removed, sinks cleaned and soiled dishes placed at sink for washing. Observed Manager putting a container of hand cut potatoes at the sink to wash after chicken was removed. Soiled dishes were at the 3 comp sink for wash at the same time. CDI- Removed. Potato container potentially contaminated by raw chicken debris. CDI- Transferred to new clean container. Facility does not have the capacity to wash vegetables in 3 comp sink. No written SOPs are documented at the facility. Procedures for change of use for the 3 comp sink are not being followed. PER PERMIT CONDITIONS NO VEGETABLE PREPARATION IS TO BE DONE AT THE 3 COMP SINK.

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 low reach in doors and handles throughout in need of cleaning. Observed lid of flour bin in need of cleaning. Observed hot case in need of cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with doors open. CDI- Doors close. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug at dumpster. Manager stated that he has already called for get drain plug.

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 walk in cooler floors in need of cleaning.

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 food employee handle raw chicken and then begin to handle clean equipment and utensils without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. 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 PIC and 2 food employees wash hands for less than 20 seconds and not use barriers to turn off faucets, thus recontaminating hands. -CDI- EHS educated all on proper handwashing procedures and all rewashed hands. -2- 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed PIC and food employee use handsink to wet a cloth and a paper towel. -CDI- EHS educated PIC on proper use of handsink. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed food debris on dishes and can opener stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -1.5- 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 . 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning. -P- Observed food employee wash bowl without using a sanitizing step. -CDI- EHS educated food employee on proper sanitizing and item was moved back to dishpit to be W/R/S. 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 . 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. -P- Observed food employee sanitizing items for less than 7 seconds in chlorine sanitizer. -CDI- EHS educated food employee on proper sanitizing contact times and items were placed back in sanitizer from proper time. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed hot holding temperatures below 135F in sliding display unit. Refer to temperature chart. Observed ambient air of unit at 123F. Observed refried beans holding on stove at 101F (burner was not turned on). -CDI- PIC reheated items to above 165F. PIC increased heat and unit observed at 159F by end of inspection. -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

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed housemade salsa verde, salsa roja, chicken, bologna, and milk with no date marks. Per PIC, salas were prepared 3 days prior, milk and chicken 1 day prior. Per PIC, when bologna is received, he cuts it up and separates it and freezes it and removes from freezer as needed. -CDI- PIC voluntarily discarded chicken (as facility is not permitted to cool) and properly date marked other items. EHS educated PIC on ensuring bologna is date marked as it is opened and cut and placed in freezer. -0- 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 .

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 bottle. -0-

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- EHS observed marinated chicken being cooled in lowboy with lids densely packed, stacked on top of other containers that were actively cooling, cooling at a low rate. -CDI- EHS educated PIC on proper cooling methods and lids were removed, items unstacked and placed into smaller containers. -0- 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 large container with no label. Per PIC, contents were flour. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of potatoes and box of cooking oil stored on floor. -CDI- PIC relocated items. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC engaging in food prep with wrist watch. -0-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle touching in dry beans and scoop with no handle stored in dry rice. -CDI- PIC removed items. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed two tongs stored on oven handle. -CDI- EHS educated PIC on proper storage of in-use utensils and items were removed. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking with dishes stored as clean. -0-

4-502.11(A) Maintain utensils in good repair. Observed cracked scooper. -CDI- PIC voluntarily discarded. 4-501.11 Maintain equipment in good repair. Observed damaged blender. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed blender that stated “for household use only”. Remove. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed cracked multi-use container. -CDI- PIC voluntarily discarded. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of replacement due to deep grooves and no longer being smooth and easily cleanable. Replace. -0-

4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use. When EHS arrived, observed food employee was preparing to use 3-comp sink to clean chicken. EHS observed clean dishes and dirty dishes in sink. After chicken was cleaned, food employee returned to W/R/S clean dishes without properly cleaning sink. -CDI- EHS intervened, educated food employee on cleaning sink before and after each use and sink was properly clean each time. -0-

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 food debris on NFCS of thermometer and storage containers on wheels beneath prep table. Increased and more thorough cleaning frequency recommended. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items commingled with retail items and stored on top of prep tables/cold holding units throughout. -0-