BURGER QUEEN

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a package of raw bacon being stored over a container of cooked beef in prep reach in cooler and a bus tub of raw burger patties being stored over a package of plantains and corn cakes in low boy cooler. CDI: PIC re-arranged items to proper storage order.

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 build up on food contact surface of food thermometer while in storage. CDI: PIC washed, rinsed and sanitized food contact surface of thermometer.

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. TPHC procedure template may be found at: www.mecknc.gov/foodsafety Observed no written procedures available for TCS food items being held on TPHC on MFU. CDI: EHS ran out of TPHC written procedure forms and emailed a copy to PIC.

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 several squeeze bottles being stored in prep flip top cooler and on prep counter unlabeled. Label all working containers of food.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door and windows of MFU left open during inspection. Keep door and windows closed to prevent pest entry.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Do not store bags of produce on cut washed vegetables. Bags removed, lids added to cut vegetable containers. Vegetables to be rewashed.

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 being blocked by large beverage cooler on floor of MFU. CDI: PIC moved cooler to allow access for hand washing. REPEAT.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a box of raw burger patties being stored on shelf in prep reach in cooler above plantains. CDI: PIC re-arranged items to proper storage order. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a bus tub of raw chicken being stored on shelf in prep reach in cooler above containers of raw beef. CDI: PIC re-arranged items to proper storage order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed a container of beef being hot held at 131F in hot holding unit on prep counter. CDI: PIC placed beef on grill to reheat to above 165F.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed several items being held on TPHC without times marked to indicate when the 4 hour period has elapsed. CDI: PIC marked all items for 6pm which was 30 minutes prior to all items either being prepared or pulled from cold holding. REPEAT. Points not escalated due to multiple violations on previous report.

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 bus tub full of working squeeze bottles of various condiments and sauces without labels. Label all working bottles of food. REPEAT.

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 package of single use to go containers being stored on floor of MFU. CDI: PIC placed package in overhead bin.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a bus tub of raw chicken being stored in a glass door merchandiser cooler intended for beverages or packaged goods. Use cooler for intended use only.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed soda cans being stored in hand sink and a large cooler of drinks being stored in front of hand sink preventing access to hand sink. CDI: PIC moved cooler and removed soda cans from hand sink.

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. TPHC procedure template may be found at: www.mecknc.gov/foodsafety Observed no written procedures available for containers of pork, beef, chicken, cheese and cut cabbage being held on TPHC on prep counters. CDI: EHS provided written procedures. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed containers of pork, beef, chicken, cheese and cut cabbage being on TPHC without times marked to indicate when the 4 hour period has elapsed. CDI: PIC marked each item with time.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of sanitizer being held unlabeled on prep counter. CDI: PIC labeled bottle. REPEAT.

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 several working bottles of condiments and sauces being held on prep counters unlabeled. Label all working containers of food.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed open window and door to MFU. Keep door and window closed to prevent pest entry.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed stacks of single use to go containers being stored outside of their original packaging right side up on prep shelf. CDI: PIC inverted containers to protect against contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Large amounts of packaged beef being prepared at time of inspection. Temperature above 41F. Packages of beef not being prepared moved to walk in to reach 41F. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Label on sanitizer on truck difficult to read. PIC replaced. No points deducted.

3-307.11 Miscellaneous Sources of Contamination (C) Salt in original container with lid cut off. Salt discarded.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf PIC was generally unknowledgeable regarding required food handling requirements needed to prevent priority risk violations, including employee health requirements, cold holding/TPHC procedures, food storage order, etc. CDI - EHS provided various documents in English and Spanish to aid in PIC management procedures. REPEAT. 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.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no documentation of Employee Health Training or posted material for ongoing training. CDI - EHS provided Food Employee Health Agreements and Employee Health information posters in English and Spanish. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for employees to follow when responding to vomiting or diarrheal events. CDI - EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal events and vomit and diarrhea clean up poster in English and Spanish. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed bin of non food supplies (plastic bags, change rolls, etc.) and bin of additional food supplies (fry boxes, clean utensils etc.) stored in basin of handsink at the start of inspection. CDI - PIC moved utensils to three compartment sink drain boards to allow for proper handwashing.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed one (1) bin of marinated raw chicken breasts held above three bins of raw hamburger in prep table RIC. CDI - PIC and food employees reorganized storage order of RIC to prevent potential contamination. EHS provided reach in storage order charts in English and Spanish. 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 Observed three (3) bins of TCS food (lettuce bin, boiled egg bin, and slaw bin) held at room temperature and removed from cold holing (observed at 49F, 55F, and 50F). Observed three (3) additional; food portions (crumbled cotija cheese, two packaged mini taco bags) held in non TCS beverage RIC, above 41F. Per conversation with PIC, bins of TCS food on prep top were placed on TPHC and were set to be disposed of within 4 hours; additional prepared back up portions of food were available within prep unit. No TPHC labeling or procedures were observed. CDI - EHS labeled TCS food bins for TPHC disposal (6:30p to 10:30p) EHS provided TPHC chart to be filled out by PIC. Mini Tacos and Cotija cheese were rotated to coolers calibrated for TCS foods. REPEAT. Note: No escalation in point deduction due to some noted improvement; EHS observed proper functioning of cold holding equipment and PIC intended proper handling of unrefrigerated TCS food via TPHC. 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 approximately six (6) bottles of non TCS sauces (cooking oil, cilantro mayo, ketchup, etc.) with no labeling. CDI - EHS affixed station labels to sauce shelves.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door of MFU open at start of inspection. CDI - PIC retrieved keys and closed MFU door before continuing operations.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed four (4) stacks of single service articles (fry boxes, to go boxes) with exposed food contacts. CDI - PIC and food employees inverted single service articles to prevent potential contamination.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed test strips for QAC and chlorine sanitizers; however, no sanitizer was observed on MFU at time of inspection. A verification will occur no later than 12/2/2024

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf pic failed to ensure food safety through proper cold hold temperatures, knowledge of proper sanitization of food contact surfaces and demonstration of general food safety knowledge. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Not required by NCDHHS for 210 days of permit date. For more information on becoming a certified food protection manager 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 observed cut, lettuce and raw chicken and raw beef cold held above 41° see temperature chart. PIC did not temp food at Commissary to ensure it was 41° before he left Commissary at 9 AM. According to PIC they arrived on site at 11:30, inspection began at 1245 all foods in prep unit above 41. CDI given EHS cannot determine how long the food has been out of temperature and PIC cannot ensure the food has been out of less than four hours. Food is discarded PIC food unit must return to Commissary for Food in order to operate today. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P observed spray bottle labeled sanitizer. EHS tested and found the concentration to be well over 400 ppm chlorine. This is disinfection level. EHS demonstrated proper dilution to 100 ppm chlorine.

4-501.11 Maintain equipment in good repair. Prep unit not holding foods at 41°. Thermometer used to test ambient air temperature for five minutes. Ambient air temperature 47° unit not improper calibration or unable to maintain 41° given the mobile food unit internal air temperature was observed to be 100° CDI mobile Food unit to leave today to get food and ensure prep unit operating properly.