QDOBA MEXICAN EATS #8008

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towel missing in hand sink in male bathroom. CDI. PIC provided one. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed guacamole in prep unit, cold holding at temperatures above 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 .

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). 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 . 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 items in the hot box date marked for more than 7 days. The date started today. PIC indicated all items in the hot box are used within 24hours and are not taken in for cooling. CDI. EHS advised the facility on date marking required only when product will stay for more than 24hrs. Facility does have a date marking system. ITEMS were dated start and end date of 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed chicken thawing in prep sink without running water. CDI. PIC removed to the cooler. Repeat

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee serving food while wearing a wrist watch.

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 multiple pieces of equipment with excessive food debris or residue including but not limited to an RI coolers. Cleaning is required. Repeat

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 cleaning needed on floors under cooking equipment.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Pic unable to show food safety certification. Repeat For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towel missing in hand sink. CDI. PIC provided one.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed rice hot held below 135F. CDI. PIC removed the rice to the reheat. **** all other items were holding at right temperatures. 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed chicken thawing in prep sink without running water. CDI. PIC removed to the cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roaches in the facility. Observed fruit type flies in the kitchen. repeat. Facility does have treatment records from this month. Facility needs to increase treatment frequency.

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 multiple pieces of equipment with excessive food debris or residue including but not limited to an RI coolers and the utensil washing sink.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Pic unable to show food safety certification. Repeat For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed utensils stored as clean with significant food residue still on them. CDI. PIC removed the dishes and rewashed. Repeat **** IMPROVEMENT FROM LAST 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit type flies in the kitchen. repeat. ***** improvement from last time.

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 of cleaned dishes.

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 single use items stored directly on the floor. CDI. PIC removed

Observed excessive spoilage on floors and walls. In need of repair especially around can wash area. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repeat

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC failed to ensure proper wash rinse and sanitizing of utensils, that tcs foods are properly cold held and hot held. Cdi- coached by ehs 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.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Pic unable to show food safety certification. No points taken, according to NCDHHS facility has 210 days from date of permit to fulfill this requirement. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed multiple open employee beverages stored on food prep surfaces. Cdi- removed

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed excessive amount of food in front hand sink. Cdi- employee cleaned out food for hand washing

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many multiples of utensils stored as clean with significant food residue still on them. Vr for cleaning and ssanitizing 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 multiple tcs foods hot held with temps at bottom of food above 135f and below 135 near the top. CDI- stirred, facility must continue to stir foods to maintain 135f throughout the food 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 multiple tcs foods cold held above 41f ( see temp chart). Cdi- placed on temporary 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit type flies throughout kitchen.

3-302.15 Wash fruits and vegetables prior to use. Observed boxes of unwashed bell peppers ready for cutting without first having been washed and beyond the food prep 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 multiple pieces of equipment with excessive food debris or residue including but not limited to a hand sink and the utensil washing sink.

Observed excessive spoilage on floors and walls. In need of deep cleaning. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.