MCDONALDS #37614 WAVERLY

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with hands after washing near ware washing station. CDI, employee rehashed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels provided at entrance handwashing sink near prep line. CDI, towels provided. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed item dumped in handwashing sink. CDI by training on proper use of handwashing sink.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 fruit fly near canwash

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - observed raw beef stored with pre-cooked sausage with commercial packaging open in reach in freezer. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residues on equipment stored as clean and stacked together contaminating food contact surfaces. Observed some food debris remaining on plastic pans stacked on dry storage shelf. CDI, equipment relocated for cleaning. 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 . 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed shell eggs left outside of refrigeration and at 66 degrees F. CDI, operator voluntarily discarded eggs. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of clean containers wet stacked on clean equipment rack near walk in cooler. Repeat.

4-501.11 Maintain equipment in good repair. Observed chemical dish machine not providing required concentration of chlorine and testing 0ppm. Facility not actively using dish machine when EHS tested. Facility wash rinse and sanitizing equipment at 3 compartment sink. 3 day Vr required. District manager arrived and stated dish machine has not been operable for a few days and maintenance is aware and have ordered part. EHS to follow up and ensure long term compliance of dish machine and left contact information on-site for maintenance updates . Observed gasket / seal not working properly and detergent seemed to be leaking on top of dish machine.

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 employee don gloves to handle raw meat, doff gloves, and immediately begin to work with clean utensils to handle RTE foods without washing hands. CDI - EHS intervened, employee washed hands. 2 pts.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at multiple sinks throughout kitchen. CDI - PIC supplied. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees preparing customer foods without donning proper hair restraints during inspection. EHS reminded PIC that all employees who prepare customer foods must don proper hair restraints. Repeat. 0.5 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed hotel pans in dish pit area being stored as clean while wet stacked together. Ensure all equipment is properly dried before stacking together. 0 pts.

4-502.11(A) Maintain utensils in good repair. Observed fryer basket broken and bent in the corners during inspection. CDI - PIC voluntarily discarded. 0 pts.

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 debris in microwaves during inspection. More thorough or frequent cleaning needed to preclude pest harborage or cross contamination. Repeat. 0.5 pts.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at handsink near milkshake machine during inspection. CDI - Employee restocked. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink near milkshake machine during inspection. CDI - Employee restocked.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees making and scooping customer french fries while not donning proper hair restraints during inspection. EHS reminded PIC that all food handlers must don hair restraints.

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 debris inside of reheating apparatus adjacent to RIC during inspection. More frequent or thorough cleaning needed.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from ceiling in dish pit area during inspection. Maintenance was on site and was able to verify water was leaking from a pipe carrying potable water. Repair needed.

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 sliced cheese being held on TPHC without a time label. CDI: Food employee placed time label on item.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet stacked.

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 cracked floor tiles near can wash

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee change task, handle soiled utensils, then proceed to handle food without changing gloves. CDI: Food employee changed gloves and washed hands.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed various plastic containers wet stacked.

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 debris build up in bottom of reach in freezer. Clean as needed.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed 2 hand sinks with no accessible soap. Hand sink across from prep station only had a sanitizer dispenser and soap dispenser across from manager’s office was inoperable. CDI: Batteries were replaced in soap dispenser at hand sink across from manager’s office and a soap dispenser was installed at hand sink across from prep station.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed 0ppm chlorine sanitizer output at dish machine. VERIFICATION REQUIRED within 3 days to ensure chlorine sanitizer output from dish machine is between 50ppm and 150ppm.

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 American cheese being held on TPHC marked for a 5 hour time period until discard. Facility’s written procedures for cheese being held on TPHC state discard time is 4 hours. CDI: PIC changed time on time stamp to 4 hours.

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a large plastic container tightly wrapped in plastic wrap of sausage burritos cooling in WIC not drop in temp after 25 minutes. Also observed 3 plastic containers of American cheese covered in air tight lids cooling in WIC not drop in temp after 25 minutes. CDI: PIC uncovered containers of sausage and cheese and placed in WIF to rapidly cool to 41F or below. See temp chart.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor tile damage at mop sink. Repair. REPEAT.

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 RI cooler near frappe station with milks and frappe mixes with a temperatures above 41F. EHS left thermometer in equipment to determine ambient temperature. PIC stated the milks and mixes had been in the RI overnight. PIC stated they will have the equipment serviced and will not use it until it is repaired. CDI: PIC discarded TCS products from equipment.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed food employee with artificial, painted nails working with food and not wearing gloves. CDI: PIC instructed employee to don gloves. REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without head covering working on assembly line. CDI: PIC instructed employee to put on a hair restraint. REPEAT

4-501.11 Maintain equipment in good repair. Observed RI cooler with milks and frappe mixes holding at 54F. PIC stated that they will have it repaired and not use it to store food products until then. REPEAT Points not escalated due to this being a different issue from the last inspection.

5-205.15 Maintain a plumbing system in good repair. Observed can wash with hot water that could not be turned off completely. PIC stated that they had it repaired recently and that the water began leaking again within the past week. Keep in good repair.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor tile damage at mop sink. Repair. REPEAT.

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. Employee coffee cup observed on shelf above prep line. Store employee drinks where they can’t potentially contaminate food. CDI - PIC discarded drink.

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 Employee observed placing raw hamburgers on grill with gloved hands. Employee discarded gloves and began line hot holding pans with liners. Employees must wash hands after handling raw animal foods to prevent cross-contamination. CDI - Employee instructed to wash hands. 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 Employee observed contacting bacon and cheese with bare hands when placing stickers on pans. CDI - Cheese and bacon discarded.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Employee observed scooping fries. Employee had artificial nails and was not wearing gloves. CDI - Employee educated on artificial nails and glove use. // 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2 employees working line were not wearing hair restraints. // 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2 employees observed with watches on wrists and were preparing/portioning food. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth bucket measured 10 ppm chlorine on test strip. Maintain wiping cloth buckets with chlorine sanitizer at 50-200 ppm. CDI - Employee added sanitizer until the concentration was 50 ppm. REPEAT. Kept at half credit due to only 1 bucket being low.

4-501.11 Maintain equipment in good repair. Torn gasket present on upright fry freezer. Replace torn gasket. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor tile damage at mop sink. Repair. REPEAT. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Headphone buds, glasses case, and a bottle of water observed in box of burrito wraps. Do not store employee personal items where they can contaminate single-use or single-service articles. CDI - Manager removed personal items from box.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Establishment has no policy regarding the clean-up of vomit/diarrheal events. CDI - Establishment e-mailed sample policy. 0 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 Employee observed returning from outside and did not wash hands prior to handling customer orders. Food employees must wash hands when re-entering the establishment from outside. CDI - Employee instructed to wash hands and did so correctly.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in hand washing sink. Hand washing sinks shall be used for hand washing and no other purposes. CDI - Manager educated. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at back hand washing sink. Hand washing sinks shall be equipped with paper towels. CDI - Manager refilled dispenser.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Canadian bacon and gravy from this morning did not have date labels. CDI - Items dated by manager. 0 pts.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Repeat - Lettuce and cheese did not have time labels on them. Follow written procedures regarding using TPHC. CDI - Manager labelled containers.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Cook on line wearing watch on wrist. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 2 wet wiping cloths observed on surfaces in kitchen. Buckets of wiping cloths measured less than 50 ppm chlorine. Maintain wet wiping cloths in sanitizer at the appropriate concentration when in between uses. CDI - Manager refilled buckets with 50 ppm solution.

4-501.11 Maintain equipment in good repair. Torn gaskets present on fry freezer, upright cooler, and reach-in cooler doors. Door to milk cooler does not close. Equipment shall be maintained in good repair. Replace torn gaskets and repair door to close properly. 0 pts.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Dish machine has gray buildup on inside and needs to be cleaned. Also, soiled dishes observed on clean side of 3-compartment sink drainboard.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor tile damage at mop sink. Floors, walls and ceilings shall be easily cleanable and in good repair. 0 pts.

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 written procedure for American cheese. CDI: Owner filled out procedures during inspection.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat test strips. VR within 10 days.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. CDI: Employee closed lid.