UNCC S A C/POD #4

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Soda nozzle had interior Debris build up. PIC will replace.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Nacho Cheese recorded below 135F. CDI - Placed on TPHC to be discarded at 4 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . OBSERVED no thermometer in the facility during inspection. CDI. PIC got another one.

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 the floors.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P -Observed opened package of first aid medicine stored above exposed single-service articles (cups). -CDI- PIC corrected storage order.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping clothes stored in less than 50ppm sanitizer.

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. Observed floors in need of cleaning near the grill.

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. Clean food splatter in low cabinets.

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 walls in need of cleaning near 3 comp sink and handwashing sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cheese sauce for pretzels observed at 116F. CDI. Bag of cheese sent to main kitchen to be reheated.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Ice scoop stored down in ice. CDI- storage corrected.

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. Ceiling peeling and falling down in back area where steamer is being used. Repair/ seal ceiling used in areas for food preparation and storage.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one empty employee drink stored on top of shelving used to store single service take out boxes. CDI by disposal.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer inside the 3 comp sink at 50ppm. CDI by re-preparing at 200ppm.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time marked for the blanched. CDI by voluntary disposal and proper marking of fresh batch.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one sanitizer bucket at 50ppm. CDI by re-filling at 200ppm.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored without plastic sleeves on the front counter and open to contamination from customers ordering at registers. Advised to stored behind the counter or in plastic sleeves.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed caulking inside the large ice machine peeling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor build up on shelving used to store clean metal pans. Observed build up on the near the handles of the 2 door reach in freezer.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Organize storage in back area room and remove any unneccesary items. 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 build up on the floor under the 3 comp sink.

3-501.16 Maintain cold TCS at 45F or below. Observed slaw & cut tomatoes out. CDI-discarded

6-501.11 Repair, reattach the cabinet door hinge so it is in good repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink covered but strored on shelf above countertop in front serving area. CDI - PIC voluntarily discarded drink.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups stored unprotected at counter.

5-205.15 Maintain a plumbing system in good repair.-P Observed waste water running out onto floor beneath 3 compartment sink. Repair

Properly store employee coats away from food and utensils. Observed an employees coat with a single service cutlery and rite wrap.

Observed an opened bag of cocoa mix.

Store in use utensils in a dipper well or in water at 135F or higher.

Repair ice machine gasket (inside on the roof of the ice bin) and the torn gasket on the prep cooler.

Ensure fry heat lamps are properly shielded.

Clean the build up around the door of the prep cooler.

Clean the floor under equipment and in the back.

2-401.11 Eating, Drinking, or Using Tobacco - C. Properly store employee drinks to prevent contamination. Observed uncovered employee drink stored on prep table in kitchen.

3-602.11 Food Labels - PF. Properly label prepackaged items for grab and go. Observed no labeling on cookies for grab and go. CDI, placed behind counter; by instruction.

2-303.11 Prohibition-Jewelry - C. Employees shall not wear jewelry on wrists. Observed employee wearing watch & bracelet.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Protect single service cups while in service. Observed cups unprotected at front register.

6-201.11 Floors, Walls and Ceilings-Cleanability - C. Observed cleaning needed on floors to remove grease and food debris especially around grease trap.