STEAK N SHAKE #617

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. OBSERVED employee use headset with hands and went directly to food prep without washing hands. CDI. The food was discarded and employee rewashed hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at one of the sinks during inspection. CDI. PIC provided one.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed spaghetti in the WI without dates. CDI. PIC dated. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 sliced tomatoes cooling in the prep unit. CDI. PIC removed to the WI. Good needs to be cold to 41F before taken to the prep unit. 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 .

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 multiple unlabeled working containers of spices without effective labeling. CDI - EHS discussed effective working container labeling with PIC. Labels were affixed to working containers.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC handling food without the use of a head covering. Use head coverings to prevent hair from contacting food, equipment and utensils. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with food without a hair cover.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths held in solution at 0ppm quat. CDI. PIC replaced 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 cleaning needed in soda dispenser drain. Repeat

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste stored out of receptacle in the trash area.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was provided another copy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. OBSERVED sanitizer at 0ppm when being used to sanitized. CDI. PIC replaced the sanitizer. 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

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple unlabeled working containers of spices without effective labeling. CDI - EHS discussed effective working container labeling with PIC. Labels were affixed to working containers.

4-501.11 Maintain equipment in good repair. Observed one of the RI coolers in disrepair.

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 cleaning needed on sides of equipments and inside RI coolers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. OBSERVED build up on cleaned dishes in the cleaned dish area. CDI. PIC removed to be washed. Repeat **** IMPROVEMENT FRM LAST TIME. The dish machine functions as intended. 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 .

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 multiple unlabeled working containers of spices without effective labeling. CDI - EHS discussed effective working container labeling with PIC. Labels were affixed to working containers. Repeat

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of frozen food items stored directly on the floor in the WI freezer

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC handling food without the use of a head covering. Use head coverings to prevent hair from contacting food, equipment and utensils.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of cleaned dishes.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was provided another copy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical dish machine unable to achieve sanitize cycle- 0ppm. Dish machine stuck in wash cycle. PIC contacted service company during inspection. Facility will utilize 3-compartment sink until repaired. EHS will return within 3 days to verify dish machine repaired and able to properly sanitize. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED tomatoes on prep unit at temperatures above 41F. CDI. PIC voluntarily discarded. 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 multiple unlabeled working containers of spices without effective labeling. CDI - EHS discussed effective working container labeling with PIC. Labels were affixed to working containers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 boxes of frozen item being stored on floor in WIF.

4-501.11 Maintain equipment in good repair. Observed dish machine in disrepair.

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 cleaning needed on sides of equipments and inside RI coolers, micro wave.

5-205.15 Maintain a plumbing system in good repair. Observed one of the hand sinks in disrepair. There are enough hand sinks in the facility.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical dish machine unable to achieve sanitize cycle- 0ppm. Dish machine stuck in wash cycle. PIC contacted service company during inspection. Facility will utilize 3-compartment sink until repaired. EHS will return within 3 days to verify dish machine repaired and able to properly sanitize. VERIFICATION REQUIRED. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a couple of insert pans stored as clean soiled with food waste. CDI: Sent to be W/R/S.

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 debris in floor of dry storage room. Observed debris in floor behind ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of raw burger patties, hot dogs, Swiss cheese and American cheese all being held above 41F in prep top cooler next to grill. PIC stated a service technician was onsite approx. 1 hour prior to service cooler and food was placed back in the unit at that time. CDI: PIC moved all items to WIC to rapidly cool.

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 container of sliced tomatoes covered with tightly wrapped plastic cooling in prep reach in cooler and not drop in temperature after 29 minutes. CDI: PIC removed plastic wrap cover and moved container to WIC to rapidly cool.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC handling food without the use of a head covering. Use head coverings to prevent hair from contacting food, equipment and utensils.

4-501.11 Maintain equipment in good repair. Observed cracked and rusted bumper plate on bottom of walk in cooler door. Replace bumper plate.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at hand sink at front counter. CDI: PIC restocked paper towel dispenser.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a container of Oreo cookies being held on prep counter uncovered. CDI: PIC covered Oreo cookies.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed one metal container with build up being stored as clean and several metal containers with sticker residue on outside of container which was contacting food contact surface of next container stacked within it. CDI: PIC returned all items to be W/R/S.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one stack of single use to go burger containers being held outside of their original packaging right side up on prep counter. CDI: PIC inverted containers.

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 inside of prep reach in cooler and tall 2 door reach in cooler. Clean as needed. REPEAT.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee place sanitizer bucket in hand sink at front service counter. CDI: Employee removed bucket.

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 chlorine sanitizer output from dish machine at 0ppm. CDI: PIC submitted service request to have dish machine evaluated. PIC agreed to only provide customers with single service articles and will use 3 compartment sink for W/R/S equipment and utensils until dish machine is operating correctly. REPEAT. Points not escalated due to multiple violations on previous inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed onions being held in steam well at 121F. Onions were discarded and new onions were cooked to hot hold. Temperatures were rechecked and onions were being held at 129F and chili was at 123F. PIC discovered steam well was not turned on. CDI: Steam well was turned on and chili and onions were reheated to above 165F before returning to steam well.

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, 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of spaghetti noodles being held in prep flip top cooler with no date mark. Staff said spaghetti was prepared last night and date mark was accidentally removed when plastic wrap was taken off container. CDI: PIC date marked spaghetti.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 boxes of fries being stored on floor in WIF. CDI: Fries were placed on shelf.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food without the use of a head covering. Use head coverings to prevent contamination of food.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed tongs being stored in a container of cherries in which handle of tongs were resting on cherries. CDI: PIC removed tongs.

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 and build up at steam kettle and spigot used for spaghetti prep. Clean as needed. 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 grates beneath bulk ice machine and floors near dish area and walk in cooler. Clean as needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal containers, stored as clean and stacked with sticker residue on the exterior portions which are touching interior food contact surfaces. CDI - EHS pulled soiled metallic containers from drying rack and placed them in ware washing area for corrective cleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed employee using sanitizer bucket to sanitize milkshake machine and sanitizer concentration was observed at 0ppm quat concentration. CDI-PIC adjusted 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

3-501.15 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 swiss cheese and american cheese cooling at stab station beside grill and not meeting the cooling rate. The two types of cheese was observed at 46F at 3:30pm and at 4pm both cheeses were observed at 45F. PIC stated cheese was removed from cold holding unit during rush and placed back into unit after rush to rapidly cool. CDI-PIC moved cheese to walk in cooler 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal and plastic containers at clean dish rack stacked while wet. -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 cleaning needed on all interior and exterior of cold holding units such as flip top coolers, low boys, reach in coolers and freezers and floors and racks of walk in coolers and freezers. Cleaning needed on interior and exterior of microwave. Cleaning needed on all milkshake and soda machines with ice cream and syrup spatter and debris. Cleaning needed at grill area to remove grease and food debris.

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 cleaning needed to remove dust and rust from men and womens restroom air vents. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers containing hot dogs and on container containing swiss cheese out of cold holding temperature at stab station beside grill (refer to temperature chart). PIC stated items were placed into stab station from walk in cooler and could have gone out of temperature in the process of transfer. CDI-PIC placed items into freezer for rapid cooling. 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 food employee preparing and handling food items without a hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans at clean dish rack stacked while wet.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed two cutting boards stored at clean dish rack with deep cuts, black discoloration and need to be replaced. CDI-PIC discarded cutting boards.

5-501.17 Provide a covered waste bin in female restrooms. Observed metal sanitary napkin bin in female restroom without a lid. Repair/replace covered waste receptacles as needed. -REPEAT VIOLATION-

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 large ceiling vent above shake machine with heavy build up of dust and debris and ceiling vents in restrooms with heavy dust and debris. Clean

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed approximately nine (9) metal bins, stored as clean and stacked with soiled interior food contact surfaces and/or exterior portions touching interior food contact surfaces. CDI - EHS pulled soiled metallic pans from drying rack and placed them in ware washing area for corrective cleaning. 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed caked food soil on food contact portion of facility stored as clean thermometer prior to being used to calibrate water temperatures. CDI - EHS informed PIC of need to properly cleaned prior to being stored and sanitized the thermometer before and after calibration. For more information, please visit: http://meck.co/FoodSafety 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese sauce in dispenser being dispensed at a maximum temperature of 120F. CDI - PIC voluntarily disposed of out of temperature food item. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed six (6) portions of TCS foods in grill side prep top (sliced American cheese, opened hot dogs) and Make line (spaghetti, sliced lettuce, shredded cheese blend) that had not been date marked. Ready food items stored in WIC and prep units were observed with effective date marks. PIC elaborated that these items had been placed in the previous evening and had had their date marked plastic wraps removed without previous staff replacing date dots. CDI - PIC date dotted items for previous date of service. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed four (4) boxes of shake mix and two (2) stacks of frozen burger boxes in walk in freezer stored directly on the floor. PIC elaborated that food items had been delivered during an overnight key drop delivery.

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 employee with polished finger properly wash hands, then begin preparing bin of candy topping for milkshakes. CDI - EHS stopped employee from continuing to food prep and observed employee don gloves prior to continuing. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) employee (PIC) wearing a watch while engaged in food prep (Cooking burgers)

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 soiled non food contact surfaces in prep areas, namely shake station prep table shelf, shake station hand sink handles, and dump sink basin of standing kettle. Clean as needed to preclude food soil.

5-501.17 Provide a covered waste bin in female restrooms. Observed one (1) metal sanitary napkin bin in female restroom without a lid. Repair/replace covered waste receptacles as needed. 6-302.11 Supply toilet tissue at each toilet. -Pf Observed one (1) men’s restroom toilet stall without toilet paper. CDI - EHS provided toilet paper from readily available supply. 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled toilet and heavily soiled urinal within the men’s restroom. REPEAT.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed approximately four (4) trash bags and two (2) broken down boxes stored at back of the establishment. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open at time of inspection. REPEAT. Note: Observed one dumpster with an open lid, seeming jammed under adjacent building shed, preventing closure. Speak with waste manage company to ensure that dumpsters are positioned during placement and emptying such that they can be opened and closed accordingly.

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 two (2) uncovered holes in the ceiling above shake station. Note: In previous inspection, these holes were not observed, as they had been covered. Repair as needed to act as a permanent solution to damaged floors, walls, and ceilings.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee with gloved hands pick up dropped burger bun and dispose into the trash. Food employee then returned to the grill station without effective hand wash. CDI - EHS corrected employee behavior; observed effective corrective hand wash prior to donning new gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed men’s restroom without paper towels. CDI - Replacement paper towels were provided from readily available supply. 6-301.14 Post a handwash sign at each hand sink. Observed two hand sinks (register hand sink and soda machine hand sink) without paper towels. CDI - EHS provided hand washing signs to PIC.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce (lettuce beds, tomatoes) in WIC stored above ready to eat foods (kosher pickles, ice cream bags). CDI - Storage order of WIC was reoriented to prevent potential contamination. EHS provided establishment with storage order chart. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed three (3) food employees, including PIC, engaged in food service without effective hair restraints. REPEAT.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single stack of burger to-go boxes stored at service line with food contact surfaces exposed. CDI - single service articles were reoriented to prevent potential contamination. REPEAT

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed heavily soiled toilet within the men’s restroom.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lids open at time of inspection.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed non-food service employee (drive thru employee) turn off faucet with bare hands at handwash sink. CDI - EHS coached employee through appropriate handwashing procedure, including disengaging faucets with protective barrier.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed bag of onions in WIC stored above ready to eat sauces. CDI - Storage order of WIC was reoriented to prevent potential contamination.

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 spaghetti held in prep unit underside at 46F. PIC was unable to elaborate as to why the food item was above temp, or where it may have been in the previous 4 hours (i.e. if it was reconditioning from recent prep or transport from another cold holding location). CDI - PIC voluntarily disposed of the food item. REPEAT. EHS has noted considerable improvement from previous inspection. Line item citation has previously reached maximum deduction value.

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: http://meck.co/FoodSafety 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 . EHS observed sliced tomatoes in primary prep top unit at 48F at 1:22 p.m. PIC elaborated that tomatoes had been recently cut for service and were cooling in the open prep top. EHS recorded second temperature at 2:20 p.m. as 43F, outside of necessary temperature decrease parameters. CDI - Tomatoes will be used and disposed of if not cooled to within 41F within the necessary 4 hour window. EHS and PIC discussed cooling expectations, including the placing of cooling food in effective cooling equipment, such as a closed prep unit or WIC. REPEAT No escalation in point loss due to noted improvement from previous inspection.

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 multiple unlabeled working containers (ketchup, mustard, pepper shaker, fried onions, butter spread, butter sauces) without effective labeling. CDI - EHS discussed effective working container labeling with PIC. Labels were affixed to working containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately 2 flies over the course of the inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC operating in a food service capacity with watch on and hair tied back in dreadlocks, but with no additional restraint. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 in use wiping cloths stored improperly; one over the side of handsink splash guard, and one on the lower shelving next to a prepared sanitizer bucket. CDI - In use cloths were placed in recently prepared, properly concentrated sanitizer buckets

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed recently sanitized metal bins stacked wet on drying rack. CDI - bins were separated out and allowed to air cool.

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 two boxes of single-service articles stored directly on the floor. CDI - PIC moved boxes to elevated shelving prior to any comment from EHS. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single stack of burger to-go boxes stored at service line with food contact surfaces exposed. CDI - single service articles were reoriented to prevent potential contamination.

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 soil build up in the grill side reach in cooler. Observed spilled ice cream on the floor of walk in freezer.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed excessive litter and clutter at the dumpster pad. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with cracked drain plug. Contact waste management company to repair or replace.

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 two holes in the ceiling above shake station. Repair as needed. REPEAT

6-303.11 Provide required lighting intensity. Observed low lighting (approximately 1.48 foot candles at 30 inches above the floor) in walk in cooler. Add lighting or replace current light with brighter bulb. REPEAT

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee don gloves to prep food without first washing hands. CDI - Hands washed. Discussion with PIC took place. - 0 -

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw shell eggs stored above cheese and pickles in walk in cooler. CDI - Storage order rearranged. - 1.5 -

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 burgers, hot dogs, and cheese being held on ice in front open top cooler. Items reading between 41-54F. CDI - Items placed on TPHC for remainder of lunch. Facility to utilize TPHC until cooler has been repaired. Observed tomatoes holding in open prep top at 56F. Ambient temperature of unit reading 38F. CDI - Tomatoes moved to walk in cooler to be rapidly cooled. - REPEAT - 3 -

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: http://meck.co/FoodSafety 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 tomatoes tightly wrapped and moved to walk in cooler to be cooled. CDI - Tomatoes were unwrapped to allow for air flow. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed front cooler out of service. Cooler holds all facility burgers for service, as well as cheese and hot dogs. Facility is unable to properly operate for extended period of time without cooler functioning. A VR will occur no later than 5/29/2022 to ensure cooler has been repaired. - 0.5 -

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 employee with medium-length artificial nails making milkshakes without gloves. CDI - Hands washed and gloves donned. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee prepping food with watch present. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed few food employees without hair restraints. - REPEAT - 1 -

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer container near front hand sink clouded with food debris. Change out when visible debris and soil are present. - 0 -

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed QUAT test strips present but ruined by prior water exposure and able to accurately test sanitizer. A VR will be completed by 5/29/2022 to ensure QUAT sanitizer test strips have been purchased. - 0.5 -

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 few holes in wall behind shake station, and ceiling above shake station. Repair. - 0 -

6-303.11 Provide required lighting intensity. Observed low lighting in walk in cooler. Add lighting or replace current light with brighter bulb. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored in walk in cooler above facility food items. CDI - Items moved to bottom shelf. - 0 -

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 facility golden cheese sauce held at room temperature. Packaging states “refrigerate after opening”. CDI - Facility holding cheese on TPHC to finish out lunch rush. PIC agreed to hold cheese sauce cold and reheat as needed. - 1.5 -

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 few plastic shakers of seasoning without labels. Label as needed. - 0 -

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no food employees wearing hair restraints. - 0.5 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed few metal containers air drying at dish drying station. - 0 -