SMASHBURGER #1644

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC with limited knowledge of Employee Health Policy. Employee Health Policy was posted in establishment. CDI - Illnesses, symptoms, and responsibility of reporting were all reviewed with PIC. PIC was advised to review posted health policy and to review health policy with staff. -1 point- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink in restroom. CDI - Soap was provided. -0 points-

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 black bean veggie burgers without date mark in walk in cooler and in refrigerated drawer. CDI - PIC stated that veggie burgers were prepared day prior. PIC was allowed to date mark veggie burgers. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C) -0 points-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed package of grill cleaner stored on shelving above food prep surface and prep sink. CDI - Grill cleaner was move to designated chemical storage area. -0 points-

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 splash, debris, and residues on inner non-food contact surfaces of cold holding equipment, flip top coolers, refrigerated drawers, and in gaskets Observed food splash and residues on non-food contact surfaces of fryers. Recommend higher frequency and more thorough cleaning. -0.5 points-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloths stored out of sanitizer in sanitizer bucket near drink station. -0 points-

4-501.11 Maintain equipment in good repair. Observed flip top cooler unable to maintain TCS foods at 41F or less. Establishment is using a combination of ice and TPHC to maintain TCS foods. TCS foods were between 51F and 55F during inspection. PIC stated that all TCS foods in flip top cooler are discarded after 5 hours (from 11AM - 4PM). Time is tracked using digital ticket printer. PIC stated that establishment is seeking price quote for complete replacement of unit. PIC has been advised to maintain TPHC procedures for unit until repair/replacement. -0.5 points-

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 heavy build up of dust on vents in restrooms. -0 points-

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage stored on shelf above food prep area with exposed food. CDI- PIC discarded beverage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue on containers stored as clean on the drying rack. Ensure date sticker residue is washed off of containers. CDI- by wash rinse sanitize. 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 .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacked containers on the drying rack.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed one dumpster without a side door. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open and lid open.