SOUTH CLUB WEST #346

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed utensils stored as clean with visible food debris. CDI - PIC moved to 3 comp for w/r/s. 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 .

4-501.11 Maintain equipment in good repair. Observed prep unit pooling water in lower compartment. PIC stated they will add maintenance request for unit. Repair/replace

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed object in basin of hand sink. CDI PIC moved item to three comp 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 splash on underside where spouts come out of machine. Clean with more frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced cheese and cooked chicken cold holding above 41F. CDI, TCS food items placed in walk in cooler to rapidly chill. REPEAT VIOLATION. 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 .

3-501.19(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 chicken wings being held on TPHC not marked on written procedure template. CDI, chicken wings logged. REPEAT VIOLATION.

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. Three personal drinks stored on top of ice machine. One drink stored on top of fryer. Drinks removed.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Employee was handling raw burgers on grill, discarded gloves and donned new ones on without washing hands. CDI - Stopped employee and directed to wash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw patty and cheese recorded above 41F, CDI - Placed on 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 .

3-501.19(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 Mac and cheese, pickled onions, and burnt ends were not logged on TPHC sheet. CDI - Sheets logged.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held in sanitizer concentrations of < 50 PPM Quat. CDI - Solution discarded and refreshed with concentrations measuring at 200 PPM. -0.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheddar cheese at 47F and pepper jack cheese at 49 in flip top cooler. CDI - Cheese was placed on TPHC. PIC has been advised to place cheese on TPHC instead of temperature control. -REPEAT- -3 points- 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 .

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee using gloved hands to place raw beef burgers on grill and then use same soiled gloves to handle clean utensils. Observed same employee use gloved hands to push trash down into trash can and then handle raw beef and utensils with same soiled gloves. CDI - PIC educated employee. Gloves changed and hands washed

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 portion cups of house made chipotle crema holding in plastic baskets on top of iced beverages at front line at 62f and commercial ranch portions labeled “keep refrigerated” holding in same baskets at 55f. CDI - discarded.

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 no timing present for batches of cooked tenders, cooked fried pickles, sliced cheese or tomato/lettuce sets. CDI - time applied.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Ensure that team members are washing their hands and avoiding contamination by using the paper towel to turn off the faucets. CDI- Team member rewashed their hands during the inspection.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Ensure that hand washing sinks are readily available at all times for the sole purpose of hand washing only. Observed hand washing sink blocked with chemicals stored inside. CDI- Chemicals were removed from handwashing sink.