BURGER KING #7011

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee using gloved hands as utensils for prepping sandwiches contacting same equipment as food employee using gloved hands as utensils for prepping raw bacon. CDI- EHS discussed with PIC, PIC had employee change gloves. Ensure that process in establishment that overlap are not potentially causing cross-contamination.

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 croissant sandwiches not marked for required time of discard per establishment procedures. CDI- PIC was aware of when batch of sandwiches were made and had food employee begin process of correctly marking wrapping.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door maintained open after completion of maintenance work. EHS discussed obtaining air curtain or mesh screen to protect entryway. CDI- PIC closed door. *REPEAT*

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed containers of cooked bacon being held in prep area of raw bacon. Food employee was observed handling raw bacon directly over cooked bacon. No contamination was observed at time of inspection. CDI- EHS discussed with PIC, PIC had employee remove cooked bacon to area less likely to cause cross-contamination. *REPEAT*

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 racks storing fry containers, interior of reach-in on cookline, button sleeve chicken station, and lid holder, all needing to be cleaned.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed food employees fail to wash hands prior to working with exposed food. CDI- EHS discussed hanwashing as necessary and relocating gloves for front counter staff handling food and other tasks. PIC had food employees stop tasks, wash hands, and replace gloves. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee fail to wash hands after contacting headset, hair, and face multiple times prior to bagging exposed hash browns for to-go orders. CDI- SEE COMMENT ABOVE.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door maintained open after completion of morning delivery. EHS discussed obtaining air curtain or mesh screen to protect entryway.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed ice exposed due to lid being maintained off during times area is not in-use. CDI- PIC closed lid to protect unpackaged food.

4-501.11 Maintain equipment in good repair. Observed gaskets on 2D stacked reach-in freezer needing to be replaced.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility couldn’t provide signed health policy. CDI.. EHS left new health policy For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed debris in hand washing sink. CDI.. Sink was cleaned out.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at 3 comp sink at around 50ppm quart. CDI. PIC adjusted the connection and the flow brought concentration to 200ppm. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths held in sanitizer solution at 40ppm quart. CDI. PIC replaced solution.

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 male bathroom floors.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels in women’s bathroom. -CDI- PIC replenished paper towel supply. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed several sausage egg and cheese croissants between 121-133F. -CDI- PIC voluntarily discarded. -1.5- 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and other food employees with no protective head covering. **REPEAT** -0.5-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed food employee manually warewashing dishes with a water temperature of 79F. -CDI- PIC corrected water temperature to above 110F. -0-

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P- Observedb food employee reheat commercially prepared impossible burger to 127F. -CDI- PIC reheated to 151F. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed vanilla milkshake and ice coffee mix with creamer in RIC below ice cream machine above 41F. Observed ambient air of RIC at 56F. Observed fat free milk in front RIC above 41F. Refer to temperature chart. -CDI- PIC moved items to freezer to rapidly cool as items had just been prepared in the last 2 hours and will not use RIC until it has been repaired. -1.5- **3DAY VERIFICATION REQUIRED** 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 .

3-501.19 (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.- Observed inaccurate TPHC procedures for sliced tomatoes and lettuce. Procedure states items will be held for 1.5 hours, however per PIC and time sticker, items are held for 4 hours. **10DAY VERIFICATION REQUIRED** -1.5- TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC and food employee with watch. Observed food employee with multiple rings. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no protective head covering. Observed food employee with no beard guard. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings stored on top of non functioning RIC alongside sliced tomatoes, lettuce and onions. -CDI- PIC removed items. -0-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. It appeared as though the lid was broken off. CDI-PIC switched lids of waste bin from male to female restroom so the waste bin is now covered in the female restroom.

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 buildup on vent cover in women’s restroom. Increase cleaning frequency in this area.

7-201.11 Store toxic materials to avoid contamination. -P Observed peroxide spray stored over single use cups and containers. Spray was on a solid counter, pushed back several inches form the edge. CDI-PIC moved cups and containers to where the spray was not directly over it.

4-501.11 Maintain equipment in good repair. Prep unit-freezer, handle is missing.

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. Low grout throughout facility.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employees phone sitting on a prep top near the soda machine. CDI-Employee removed phone. PIC did not sign due to Covid protocols.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes over RTE pickles in the WIC. PIC stated they are about to use the tomatoes CDI-PIC moved tomatoes to a produce shelf.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no hair restraint.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed salads cooling inside reach-in cooler with lids on. CDI: salads moved to walk-in cooler and lids were removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed PHU pans on shelf wet stacked. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed plastic food containers stored with sticker residue.

General Comment: 4-501.11 Maintain equipment in good repair. Observed gaskets torn on upright 2 door freezer. Gaskets are on order.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the facility. Increase pest control methods.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the salad, dressing, and coffee small reach in coolers. Have cleaned. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves in the walk in cooler and to the small reach in cooler underneath the sandwich prep line. Have cleaned. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food stored along with facility food in the walk in cooler. CDI-The personal was placed into the designated container for employee food.

4-501.11 Maintain equipment in good repair. Observed a torn gasket to the tall reach in freezer door and rusted shelving in the ice cream shake reach in cooler. Have replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup around the french fry cup containers and on the shelves in the walk in cooler. Have cleaned.

Observed no hand wash signs in men's bathroom. CDI - signs given and posted. 6-301.14 Post a handwash sign at each handsink.

Observed residue collecting on underside of soda dispensing machine. CDI - cleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

Observed drain plug damaged. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed a carton of liquid eggs on the counter at 63F. CDI - PIC voluntarily discarded the eggs.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the reach in freezer by the fryers.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food and cooking while wearing a watch. CDI- Employee corrected, removed watch.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few pans stored as clean with some grease and food particles stuck to them. Observed ice machine with light build up on bin wall needing some cleaning.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf Outside thermometer of walk in cooler is broken, back up thermometer inside appears in-accurate. CDI- PIC placed accurate thermometer inside walk in.

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. Baseboard tile below stainless steel wall at canwash is degraded, needs some repair/ replacing.

4-501.11 Maintain equipment in good repair. Observed racks in walk in cooler starting to peel, need recoating or replacing soon.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some dust build up on single service storage racks above flip top cooler. Observed microwave needing cleaning inside.

he 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 sink needing re-caulking in men's restroom.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a number of containers tight stacked while still wet.

4-501.11 Maintain equipment in good repair. Observed racks in walk in cooler starting to peel, need recoating or replacing soon.

6-502.12 Floors, walls, ceilings shall be maintained in good repair. Observed a few tile baseboards at can wash and near can wash that are broken and/or missing.GENERAL COMMENT: Investigated SR# 51399 during inspection.

4-601.11 (A) Maintain food contact surfaces clean. Observed build up in ice machine. CDI- Ice machine cleaned.

7-102.11 Label all chemicals. Observed unlabeled commode cleaner stored in a drink bottle in chemical storage cabinet and an unlabeled tub of degreaser in back storage area. CDI- Chemicals labeled.

Keep food contact surfaces clean to sight and touch. Observed onion slicer not used today with onion particles stuck in the blade guard. Need to use a fine brush to clean the hard to reach parts of this slicer. CDI- Slicer properly cleaned. Observed ice machine with some early mold growth on walls of ice bin. CDI- Ice machine cleaned.

Have written TILT/TPHC procedures available for all foods held off temperature. PIC could not locate TPHC procedures for cut lettuce. Observed these procedures available online at last inspection. CDI- Corrected by instruction.

Label all chemicals. Observed tub of degreaser that needs labeling. CDI- Corrected by instruction.

EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Observed lettuce slicer recently cleaned with some food left in the blade guard. CDI-Slicer re-cleaned and sanitized.; Corrected During Inspection.

Employees must wear effective hair restraints. Observed a couple employees with more hair than the visor can adequate restrain. Employees may need to tie their hair up or use other effective hair restraint.

Tile baseboard is missing at entrance can wash basin, needs replacing.