IZZYS @ TRIPLE C

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - PIC place Freshly cooked Shawarma onto second shelf of a wire rack to cool directly below the breading station. *CDI - PIC placed breading station onto second shelf and cooked shawarma onto top shelf to correct storage order. 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 - 2 metal containers stored clean with dried food debris build up. *CDI - PIC placed items into 3 compartment sink to be washed, rinsed and 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 - Chickpeas and Cooked Vegetables Above 41F in Make Table Lowboy. PIC stated he’s frequently removed those items from cold holding when used for orders and had just completed a busier than usual lunch rush. *CDI - PIC placed items into 2 door lowboy unit to cool more efficiently as it is their more powerful unit. 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 - Gaskets throughout cold holding equipment in need of replacment.

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 deli container of chickpeas that bore no date, stored inside the lowboy of the make table. PIC stated these were prepared yesterday. CDI: PIC created date label for chickpeas. 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 cambro of house-made slaw that was date-marked with a prep date of 1/09, stored inside the lowboy of the make table. PIC stated that was incorrect and was actually prepared on 1/19. CDI: PIC removed incorrect date label and created new date label with the correct date of prep. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of dish detergent stored directly next to in-use cutting board at the make table. CDI: PIC removed dish detergent to prevent contamination.

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 heavily soiled interior surfaces of make table. Observed dry food racks and racks used for cooling, accumulating with heavy dust and debris. Observed heavily soiled exterior surfaces of cold holding units and cooking equipment. Increase cleaning frequency.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout the facility. PIC stated they have a pest control company and have fly traps set near entrance door, but due to season have seen more flies present. Contact pest control company to set up more traps to keep flies under control.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed multiple soiled rags stored on countertops and equipment throughout the facility. Keep soiled rags stored in soiled rag bin.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken, shrimp, and bacon in grill reach in holding above 41F. CDI - PIC adjusted unit and temperatures were coming down 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed on squeeze bottles of sauce without labels. CDI - PIC labeled sauces.

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 residue build up on exterior of cold holding equipment, gaskets, and exterior of fryer. - 0.5 -

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 on squeeze bottle of sauce without a label. - 1 - REPEAT Points were not increased as improvement was observed.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed food employee contact exposed RTE bacon with bare hands. CDI - Bacon was discarded.

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 on squeeze bottle of oil without a label. Observed container of salt and pepper and with no label.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P . Observed employee working the grill move a cooked piece of fried chicken to a bun with their bare hands. CDI, chicken returned to fryer and reheated to 165 F. Educated employee on no barehand contact. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed two items in the hot well at 115 F and 95 F. CDI, items reheated to 165 F on grill. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS items on the make unit above 41 F. Items in reach in under the make unit at 41 F. Due to the internal temperature of the mobile food unit. EHS recommends that the make unit items be placed on TPHC and discarded after 4 hours. Copy of TPHC form emailed to PIC. Until document is completed and process implemented , keep lid of make unit closed when food is not being used. CDI, Food discarded and replaced by PIC. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed on squeeze bottle of oil without a label. Observed container of salt and pepper with no label.

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 cups with no handles used to dispense salsa. Use a utensil with a handle to dispense food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed caramelized onion, sausage, mozzarella, pizza sauce, hummus, and cauliflower in the flip top over 41F. Per PIC, items have been in there since yesterday. CDI: voluntarily discarded. -1.5-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink. CDI: paper towels provided. -1-

4-501.11 Maintain equipment in good repair. Observed torn gaskets of prep reach in units. Recommend to replace. REPEAT VIOLATION -0.5-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed facility with no cleanup procedures for vomit and diarrheal events. CDI: EHS provided another copy via email. REPEAT VIOLATION. -0.5-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by large speaker and trays. CDI: items moved to allow hand washing. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed salsa, cooked jalapeño, caramelized onions, sausages, cheese, beans, cooked vegetables, and lettuce mix all over 41F. Per PIC Tyler, all items have been in the unit overnight. CDI: all items voluntarily discarded. REPEAT VIOLATION -3-

4-501.11 Maintain equipment in good repair. Observed torn gaskets of prep reach in doors. Recommend to replace. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety; Procedure not provided during inspection. CDI. Handout given to PIC. Zero point deduction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P; Observed sausage, shredded cheese, roasted veggies, cabbage and sauces cold holding above 41 F in prep top unit (see temperature chart). CDI. Foods were relocated to a working unit in order to cool to 41 F.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed screen open during inspection. No pests were observed at this time so no point deduction today.

2-301.15 Where to Wash - PF - Employee washed hands in 3-compartment sink. Employees must only use hand washing sinks to wash their hands. CDI - Employee instructed to use handsink and did so correctly. 0 pts.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Beer cheese and vodka sauce both measured 98F and 110F, respectively. TCS foods in hot holding shall measure 135F or above. CDI - Both items discarded because they had been in unit since 12PM.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P - Cooked zucchini in make-unit was prepared on 7-31 and had not yet been discarded. TCS ready-to-eat foods must be discarded 7 days from preparation. CDI - Zucchini discarded.

2-301.14 When to Wash - P- Observed PIC enter the MFU and don gloves without a hand wash to prep foods. Observed PIC handle payment kiosk and don gloves to prep RTE foods without a hand wash. CDI- Before any cross contamination occurred EHS instructed PIC to wash hands and don gloves. CDI- By the end of the inspection EHS observed proper hand washing.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed PIC bare hand cooked veggies and RTE buns. CDI- PIC voluntarily discarded the items.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed several in use squeeze bottles without labels.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door and windows open without screens or other protection from out door pest.

5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed water outlet not in use and not protected. Cap was not placed on outlet.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed utensil stored in hand sink. Moved to 3 compartment sink.

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 marinara sauce with date of 2/6. Discarded voluntarily.

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 ground beef, greens, Brussel sprout mix, fries improperly cooled (all made within last 4 hours) before being placed in prep units. Items were spread out on sheet pans and placed in cooler to rapidly chill. Fries in bus tub were placed on time and shall be discarded at 8pm.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No approved thermometer on site. Verification required.