BURGER KING #6096

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed five plastic container of sliced tomatoes in WIC stacked and covered that were prepared around 8:00AM above 41F. CDi - PIC voluntarily discarded all five containers. 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 .

Repeat 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insect in single service French fries cups in box. Observed dead insect underneath dry storage rack. CDI - PIC removed insects and voluntarily discarded single service French fry cups. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed nats throughout dry storage room and drains.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of chicken nuggets hot holding below 135F in hot holding unit. See Temp Chart. CDI - PIC voluntarily discarded container of chicken nuggets. EHS verified unit is working properly. 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 .

REPEAT 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 no actual written procedures for commercial reheated brisket held on 4hr TPHC. CDI - EHS gave out TPHC form and filled out with PIC. PIC presented EHS with Burger Kings educational posted for brisket. Points not escalated. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed nats flying throughout dry storage area. Increase frequency of cleaning floor drains and pest control.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee with gloved hands going in and out of WIC/WIF and returned to prep line to handle RTE foods with same gloved hands. CDI - after brief conversation with PIC, employee was instructed to wash hands and was given verbal education.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed open box/bag of frozen impossible burger patties in WIF not covered. CDI - PIC closed box/bag.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed four containers of sliced tomatoes above 41F prepare this morning stored in WIC. See temp chart. CDI - PIC voluntarily discarded sliced tomatoes. 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) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed sliced tomatoes above 41F on prep line on four hour TPHC which did not begin at 41F. CDI - PIC voluntarily discarded sliced tomatoes.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies near can wash and 3-comp-sink area.

REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees without any hair covers working with food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed five clear containers of sliced tomatoes above 41*F prepared at 6:50AM located in walk in cooler. CDI - PIC voluntarily discard five containers of slices tomatoes. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed seven in-use secondary squeeze bottles without any identification.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed flies and nats throughout kitchen area. EHS advised PIC to have pest control come more frequently.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a few employees without any hair covers.

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 built up grease and food debris on backsplash of fryers.

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 general cleaning throughout kitchen area and hard to reach cooking equipment. 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 drain pipes coming out of wall in the dry storage room without any caulking/seal around pipes.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone and ear bud above prep line. CDI - PIC moved items to break room. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed hood filters would moderately grease up build up.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping. Cloths held in sanitizer at 0ppm. CDI. PIC replaced the solution. Repeat

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes after cleaning. Dishes needs to be separated after cleaning and stack only when dry.

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 build up on cooking equipment and RI handles. Needs to be cleaned. 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 build up on the floor in the kitchen back area. Needs to be cleaned.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed one of the employees touching their ear plugs and going back to food production without washing hands. CDI. Education provided to employees. REPEAT. ***IMPROVEMENT FROM LAST TIME.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at 3 comp sink to be 0ppm. CDI. PIC replaced the solution. 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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door opened for most of the inspection. CDI., PIC closed the door.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one of the employees upfront without a hair cover. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Also observed employees wearing wrist jewelry while working with food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping. Cloths held in sanitizer at 0ppm. CDI. PIC replaced the solution.

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 build up on shelves through out the kitchen .needs to be cleaned.

5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom without covered bin. Needs to have one.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpster outside. CDI. Pic COVERED.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: http://meck.co/FoodSafety. Observed employees seems to have little knowledge about EHP. Facility has Spanish version of EHP poster, and there is no Spanish speaker working at the time of inspection. CDI- English version of EHP provided at the time of inspection, EHP education provided. -1 pts-

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 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed PIC cooking raw burgers using tong and then moves on to initial another task without washing hands after handling with raw meat. CDI- PIC was asked to wash hands after handling raw meat, or between tasks changing. When to wash hands education provided at the time of inspection. -2 pts-

REPEAT 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed PIC pulling containers of lettuce, tomatoes to show to EHS when asked about TPHC procedures and time stamps on items. PIC touch lettuce with bare hands. CDI- PIC volunteer to discard item. The steps and procedures with bare hands contact discussed and addressed at the time of inspection. -4 pts-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up around the nozzle at the ice/soda machine in dinning room. Need cleaning. -0 pts-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee touch lettuce with Bare hands, they were adding a time sticker since the original one was not the correct time. CDI-EHS told PIC and they voluntarily discarded. REPEAT.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed tomatoes sitting on the bottom shelf, room temp with time stamp, and 1 tomatoe with mold on it. CDI-PIC voluntarily discarded.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed time stamps for 11:51am (EHS arrived at 11:40am) and the food had already been out. Food temped 70F. CDI-PIC hand made time stamps for 10am, when food came out, and had a designated person who does time stamps.

4-501.11 Maintain equipment in good repair. Observed WIF with lots of ice building up on the pipes, and the motor panel. Observed water building up around the seams in the WIC-PIC it was condensation (had maintenance out)

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed no manager on site with food safety knowledge. They were putting time stamps on the food after EHS arrived (food was 70F) no sanitizer buckets, no one knew were the thermometer was, or employee health policy poster. No one willing to walk with EHS. No PIC was on site regardless of servsafe.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed no time stamps on the food sitting on the counter-food employee said they use time for this-they added time stamps while EHS was on site-time was for 10:30 (EHS was there at 11am) food was already 70F. Due to the high temperature it was unlikely that the food was only out 30mins. CDI-Food employee made new stamps while EHS was there for 10am.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed degreaser stored over cups in the dry goods area. CDI-EHS moved to the chemical shelf.

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 raw hamburgers stored over RTE wraps in the dry goods, food employee said they had temporarily placed there. CDI-Food employee moved.

4-501.11 Maintain equipment in good repair. Observed shelves rusted, WIC is leaking onto food-it was raining heavy today-slow leak but it's leaking between the seams. WIC floor is lifting up seams, dent in the door WIC,

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observd food employee come in from outside to start work, go to start work, no handwash. CDI-EHS intervened and they washed/rinsed/sanitized hands. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee grab a packet of ketchup, pick it up, and go to prep food. CDIEHS told PIC and PIC made them wash hands properly. EHS did not observe good handwashing in facility

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handsink in the back. CDI-PIC provided soap

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes over RTE onions, butter. CDI-PIC explained they just had a truck and they had placed them there temporarily, EHS observed where they normally keep them is in an appropriate spot on the bottom shelf. PIC moved tomatoes to the correct shelf, no points taken today

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 ice coffee mix (coffee and cream) at 70F in a reach in. PIC said they had made this less than 30mins ago. CDI-EHS explained it will not cool properly in a reach in and PIC moved it to the WIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and gnats in the kitchen area. PIC showed EHS receipt from pest control service (6/11)

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

4-501.11 Maintain equipment in good repair. Observed WIC door with a dent, WIF pipes have ice, stand up 1 has a crack in the gasket. 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 wooden rack holding lids, straws, and napkins. The wood is not painted, not easily cleanable or non absorbant. PIC said this is going to be removed today

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 some cracked tiles in the kitchen area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at kitchen hand sink upon arrival for inspection. CDI: PIC provided paper towels.

GENERAL COMMENT: 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed tomatoes cooling in walk-in cooler cooling too slowly to meet cooling parameters. CDI: Product vented for more rapid cooling. See violation #31 for more detail.

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 stamps on sliced cheese and ham at sandwich prep line. CDI: Education provided and food employee provided time labels.

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 several pans of sliced tomatoes cooling in walk-in cooler stacked 3-4 deep covered with lid. Product cooled only 1 degree in 40 minutes. CDI: Education provided and PIC staggered pans and removed lids for more rapid cooling.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trashcan in women's 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 food debris and trash on floor of walk-in cooler and walk-in freezer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed plastic containers and tops stored in soiled bins. Repeat.CDI- Items moved to 3 compartment sink to be rewashed.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.-Observed clean tongs stored behind the sprayer at the 3 compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed inside the two-door freezer and behind areas where splashes occur (handsinks, grills, and fryers, drink machine).

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plastic containers with food residue still present on the food contact surfaces after cleaning. Items were taken for re-processing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic containers stored in the clean dish storage area, as well as freshly sanitized trays used for holding items during service stored such that the remaining moisture could not drain. Ensure that items are left inverted such that any excess liquid is able to drain off of the containers.

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 physical facility damage to baseboards and areas of the floor in the prep area.

4-602.11 ( E ) (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers: Shall be cleaned ; (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Observed pink build up in ice machine, and soda nozzle at customer service station. Ensure equipment is cleaned. Repeat

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 food on the main cook line with TPHC labels. Labels had an end time marker, but no beginning time marker. End time marker was placed on 3pm. PIC stated items were placed on time at 10 am. CDI, end time markers were changed to 2 pm, and begin times were marked.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed lip portion of cups exposed to contamination.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. Observed build up inside the reach in freezer on bottom surfaces, surfaces in between cooking equipment, drip pan for ice cream machine and on bottom shelves on counters. 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 issues to PHYSICAL FACILITIES. Observed floors, walls, ceilings throughout in need of cleaning, behind and under equipment. Repeat

4-601.11 ( E ) (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers: Shall be cleaned ; (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Observed ice machine collecting pink biofilm in need of cleaning.

2-402.11(A) Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed manager preparing food without hair restraint.

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (inside bottom surfaces of reach-in freezer, surfaces in between cooking equipment, drip pan for ice cream machine).

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 issues to PHYSICAL FACILITIES. (Observed floors, walls, ceilings throughout in need of cleaning, behind ice machine with old food onions collected in corner.)

6-305.11 6-501.110 Designate and use an area for the orderly storage of employees possessions. Observed employee's personal items not properly stored (Cell phone stored between boxes on shelf with and above food service items, employee book bag and clothing stored on top of oil box ).

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on shelf above food products in back kitchen area.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous german roaches in back kitchen area (dying, dead and alive). (receipt from pest treatment provided).

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored on shelf 4 inches away from prep sink. (provide 12 inch spacing to prevent splash contamination).

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (kitchen / cooking equipment, inside bottom surfaces of stand-up coolers / freezers).

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee touching ready-to-eat french toast sticks with exposed bare hands. CDI PIC instructed employee to discarded french toast sticks.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two pieces of chicken less than 135F. See temperature chart for temperature observations. CDI chicken voluntarily discarded.

} 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 six bags of lettuce holding out of temperature control not dated with time removed from temperature control. CDI bags labeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several food employees wearing bracelets.

4-501.11 Maintain equipment in good repair. Observed hot holding unit not maintaining products above 45F. CDI employees using other unit.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed two containers of chili improperly reheating in hot holding until. Chili had been removed from temperature control at 8:30am. See temperature chart for temperature observation. CDI chili was voluntarily discarded. Employee stated chili should have been reheated above 135F in microwave.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed french toast, hash browns and 3 burritos holding below 135F. See temperature chart for temperature observation. CDI items voluntarily discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces surface as cart and gaskets collecting food and grease debris.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on prep surface.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a lidded employee drink stored over clean dishes- drink discarded by staff.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed milk stored at >45F today- sent to walk in cooler to quickly chill.

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 tomatoes, lettuce, and ham not time marked today- back timed to correct.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean hood vents and ansyl spray arms. Clean top of the oven.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an open employee drink stored on a prep table with open food- discarded to correct. Observed a lidded employee drink stored above boxes of single use articles- moved to the bottom shelf today to correct.

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 lettuce, cheese, and tomatoes stored on the counters today with no time on them. Back timed during inspection to correct.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. clean the underside of the fry pass through- clean the ceiling vent.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coats stored on pickle buckets today- moved to an empty shelf to correct today.

Observed an employee drink stored above the microwave today. Keep employee drinks stored in a designated location with a lid on them. Drink discarded to correct.2-401.11

Observed cooked pepper and onions stored at room temp. today- keep TCS foods hot at 135F or more. Peppers and onions sent to be properly reheated today.3-501.16

Observed TCS items stored at room temp. today. Maintain TCS foods at 45-41F or less. Items moved to WIC to chill down today to correct. TILT form given as an option for the lettuce. No TILT form for lettuce could be found by PIC today.3-501.16

Observed sliced cheese and sliced tomatoes not timed on the counter today. TILT procedures indicate they need to be timed as soon as they are stored out of temp. Post timed today to correct.3-501.19

Keep single use articles inverted to protect them. some clam shells not inverted today.4-903.11

Clean fryers, in between equipment, computers, and heat light pass through. Clean floor under equipment- french frys found today.4-602.13

Observed heat lamp bulbs that are not coated today. Provide coated bulbs or light shields.6-202.11

2-103.11 (M) Person in Charge-DutiesAll employees must know the big five illnesses or know where to find a list of them for reference. Observed employees listing symptoms they cannot work with but could not name the big five(Hep A, Salmonella, shigella, noroviris, E. coli). PIC must know when to bring employees back after they have been ill with vomiting, diarrhea, fever with a soar throat, or jaundiced. Employees had a good handle on which symptoms not to work with. Spanish handout provided today. Recommend posting the English and Spanish version for employees to reference.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingHold TCS foods hot at 135F or more. Observed cooked peppers and onions stored at room temp. today- product reheated in microwave during inspection.

. .-3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingHold TCS foods cold at 45-41F or less. observed liquid eggs stored at >45F today- discarded by PIC. These cannot be left out at room temp.- use these and place back into cold hold.

2-303.11 Prohibition-JewelryFood service employees are limited to a single wedding band on their hands/wrists- no other rings, bracelets, or watches allowed. observed a ring on a food service employee today.