JACK IN THE BOX

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 - Shredded Lettuce held on TPHC at taco station with no clear indication of when item was placed on time. Employee stated that it was roughly 15 minutes since item was removed from cold holding. *CDI - PIC placed item on a 2 hour timer.

6-202.15 Protect outer openings of establishment from insect or rodent entry. *Observed - Back Door with damage to bottom right door seal creating an opening and possible entry point for pests. Repair.

*REPEAT* 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 plastic containers on clean dish rack. Properly air dry before stacking together.

4-501.11 Maintain equipment in good repair. *Observed - WIF Floor rising in need of being resealed to foundation. *Observed - Handsink in need of being resealed/recaulked to wall. *Observed - Paper Towel dispenser unable to dispense paper towels easily for use.

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 - Gaskets of cold holding units throughout establishment with build up in need of cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - right dumpster lid broken and missing. Both doors left open.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. *Observed - Employee drink stored directly on prep table in dish area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Shredded Lettuce at Make Table and Taco Station above 41F, see temp chart for details. *CDI - PIC is adding shredded lettuce to TPHC procedures. 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 (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 written TPHC procedures onsite during time of inspection. PIC stated written procedure is are online but was unable to pull it up due to employee using tablet for training course. *CDI - EHS provided paper copy of written TPHC procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Sanitizer buckets with sanitizer that was slightly too strong. *CDI - PIC filtered sanitizer bucket with water.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Slight wet stacking of multiple plastic containers stored clean on clean dish rack.

*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - Sanitizer dispenser unable properly dispense sanitizer at 3 compartment sink. *CDI - PIC stated that staff are filling sanitizer compartment and buckets by hand. *Observed - WIF floor rising. Reseal floor to foundation.

*REPEAT* 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 - Base Boards in front of WIC reach in doors in need of re-caulking.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf- *Observed - Drive thru Handsink blocked by step ladder. *CDI - PIC removed ladder from in front of handsink.

*REPEAT* 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 squeeze bottles without labels.

4-501.11 Maintain equipment in good repair. *Observed - WIF floor rising from the foundation. Reseal metal floors to foundation of the WIF.

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 buildup on gaskets for reach in doors to WIC.

*REPEAT* 5-205.15 Maintain a plumbing system in good repair. *Observed - Small leak at main handsink.

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 - baseboards in front of reach in doors to WIC in need of recaulking.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- *Observed - Food employee wash hands properly and then turn off faucet without using a barrier such as a paper towel and then begin putting on gloves to engage in food prep. *CDI - EHS educated employee on mistake, employee then rewashed hands properly. *Observed - Employee engaged in food prep slicing tomatoes, drop a tomato slice on the floor, then change gloves without washing hands. *CDI - EHS educated employee on mistake. Employee washed hands properly then put on gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Sliced tomatoes and cut lettuce above 41F in right make table, see temp chart. *CDI - PIC voluntarily discarded items. PIC placed new sliced tomatoes and cut lettuce into left make table. 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(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 - Cooked sausage stored in HH units held on TPHC without timers set indicating start time of food item. *CDI - PIC started timers.

*REPEAT* 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 - Squeeze bottles containing sauces without labels to easily identify contents within.

6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Flying pests in kitchen area.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. *Observed - Sanitizer bucket stored directly on the floor behind front register. *CDI - PIC moved item to shelf in drive thru area.

4-501.11 Maintain equipment in good repair. *Observed - Gaskets tearing on both standing RICs.

*REPEAT* 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. *Observed - The inside of microwaves with debris build up in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. *Observed - Small leak at handsink in drive thru area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tomato slicer and manual slicer used for lettuce soiled with food debris. CDI - PIC moved items to three compartment sink to be wash, rinsed, and sanitized. (3) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave with heavy food debris and residue apparent throughout the inside of microwave. REPEAT. (3)

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 all foods held on TPHC without time stamp indicating when food was placed out of temperature. PIC stated facility was in lunch rush when food was brought out and forgot to place time stamps. CDI - PIC printed time stamps for all foods held on time. Food was observed still within the four hour window. (0)

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 labels missing on a few sauce bottles next to make table and one bottle next to fry station. REPEAT. (1)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two stacks of plastic containers being wet nested. (0)

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 slicer used for lettuce with chipping present on blade surface. CDI - PIC removed blade from use and storage and will order another blade. (0.5)

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 gaskets in multiple reach in coolers in need of cleaning. 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed make table, microwave, and reach in soiled with grease accumulation. Increase cleaning frequency to avoid accumulation. REPEAT. (1)

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 broken tiles in between WIC and WIF. Observed flooring inside WIF starting to bulge and separate from the base of the floor. REPEAT. (1)

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. Observed facility utilizing make table that is in disrepair. Three compartment sink is not providing adequate hot water to wash dishes and facility is having issues with hand washing. Observed oil flooding the dry storage area from a leaking oil container. Two priority items were found in non compliance during inspection. Facility is lacking active managerial control. VR will occur within ten days. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC unable to provide a copy of the reporting agreement. PIC stated it’s part of the onboarding process but can’t access the form currently. CDI- PIC will provide handout for record keeping to review with staff. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee sweeping the front kitchen then donning gloves to begin preparing food without a hand wash. CDI- PIC made employee wash hands.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed the inside of both microwaves in the kitchen soiled with food residue. Increase cleaning frequency to reduce the accumulation of food debris. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 4 pans soiled with food debris in dish area. CDI-Items were placed back into three compartment sink to be wash, rinsed, and sanitized. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese, shredded lettuce, and sliced tomatoes being stored in make table above 41F. (See temp chart) PIC did not know how long items had been in unit and voluntarily discarded items. VR required within 3 days. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed numerous foods in WIC (grilled chicken, shredded cheese, sliced ham) that were being stored without a label. CDI- PIC labeled items. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of sauce and shakers of spices (cinnamon) unlabeled. Label.

4-501.11 Maintain equipment in good repair. Observed make table in disrepair. Facility is still utilizing equipment and storing TCS items in the table.

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 hot water at three compartment sink to achieve max temperature of 75F. EHS turned on hot water at 3 sink, prep sink, and hand wash sink and let run for five minutes. 75F was observed at the end of five minutes. PIC contacted district manager. District manager put in work order and a technician will be out same day to fix issue. CDI- Technician arrived on site at the end of inspection. Temperature of water was observed at 122F before inspector left.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed tray in toaster oven with a heavy amount of encrusted debris. 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 hood vents dripping grease down the back of the wall behind the fryers. Observed outside of microwaves and cooking equipment soiled with food debris. Shelving in WIC observed with food debris.

5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. Observed waste oil tower near back door leaking onto the floor. Repair. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both sliding doors of the dumpster open. Keep these doors closed. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash scattered around dumpster area.

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 tiles in between WIC and freezer. Observed floor in freezer starting to bulge and causing a gap in the floor at the front of the freezer. Needs repair. 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 A/C vents throughout facility with dust and black residue build up. Observed floor underneath fryer and walls throughout kitchen area in need of cleaning. Increase cleaning frequency. REPEAT.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand washing sink near soda machine without soap. PIC - CDI obtained soap container for dispenser. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand washing sink near walk in cooler. CDI - PIC went and obtain paper towels for roller

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee grabbing raw beef patties from low boy freezer with gloved hands and proceeded to grab hamburger buns, sliced cheese, and tomatoes with same gloved hands. EHS instructed employee to remove gloves and wash hands. EHS educated PIC on using tongs to grab beef patties and when to remove gloves.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use metal tongs stored on top shelf which had built up food debris. CDI - employee removed tongs and placed in sink.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed in-use perforated metal tray with encrusted grease and food debris used for warming food.

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 caulking along 3-comp-sink with black build up. 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 heavy grease buildup underneath cooking equipment and by grease trap, and bottom of the door frame of WIC needs cleaning.

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 food built up on hood filters above grill station.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed amber trays with food debris and oil buildup. CDI- PIC placed all trays into three compartment sink to be washed/rinsed/sanitized. 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, spice, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed sauce bottles and seasoning without labels. Label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed ants by drive through window and wasps in light fixture towards back of facility. PIC had pest control company come out during inspection and apply preventative measures. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insects in light fixture towards back of facility. Clean. Improvement noted. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food with no hair restraint. CDI- Employee donned hat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes stored as clean. CDI- PIC separated dishes to promote air drying.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste surrounding dumpster in enclosure. Clean up waste.

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 broken tiles by WIC. Repair. 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 oil filter powder on floor in back of house, heavy grease buildup underneath cooking equipment and by grease trap, and bottom of the door frame of WIC needs cleaning. Observed heavy black buildup on/under caulking at three compartment sink. Clean. REPEAT

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed moderate buildup inside both microwaves. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed Swiss and American sliced cheese above 41F in prep top. CDI-PIC voluntarily discarded foods. Repeat 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed multiple light panels in the back of kitchen with dead insects that need to be removed.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle inside hot drawer and contacting scrambled eggs. PIC removed scoop and placed it inside small fry bag and stored above hot drawer.

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 moderate grease build up underneath fryers and grill.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee with gloved hands touch soiled equipment and then prepare RTE food with no glove change or hand wash. CDI PIC hand employee wash hands and change out gloves.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed both microwave in kitchen with debris and build up. Please Clean microwave as needed. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed nozzles of soda ( customer area and kitchen) in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed American, Swiss and White American Cheese temps reading above 41F. CDI PIC moved chesses to WIC. Recommed to put the cheese on time if can't keep at 41 and below. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed Sliced ham and turkey. REPEAT. CDI PIC had employee lable foods. Per employee itms were opened this morning at the start of her shift. Did not elevate points. Less food not labled then pervious inspection. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed 3 containers of lettuce that should have discared, had reached the time limit. CDI PIC voluntarily discared lettuce. 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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed employee touching RTE foods with gloved hands that after touching dirty equipment. CDI PIC hand employee change gloves and wash hands.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees working around food w/out hair net.

4-501.11 Maintain equipment in good repair. Observed rusting on shelves that housed utensils.

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 handles of fry baskets with build up and along with Kiosk machine.

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: 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 . Observed multiple containers of grilled chicken patties with no date marking labels. CDI - PIC stated employee forgot to label from previous day, correct date marking was added to the grilled chicken patties.

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 salt and sugar shakers with no label. CDI - PIC added labels to all unlabeled containers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed single stack of dishes stacked wet. CDI - Dishes were separated.

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 interior of microwave food debris and used food container inside. CDI - Food container was removed.

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

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at sink in men's bathroom. CDI PIC put handwash sign in men's bathroom-0

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed stored slicer with buildup. Observed 3 holding trays stored with clean trays with large amount of buildup. CDI PIC moved slicer to 3 comp sink area to be cleaned. PIC threw away 3 holding trays. -1.5

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead bugs under rack with clean dishes and on floor in employee break room. -1

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 2 trays wet stacked. -0

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board stored with clean utensils with black buildup. CDI PIC thew away cutting board.-0 4-501.11 Maintain equipment in good repair. Observed torn gaskets on low boy by drive in, fryer pull out unit, and 2 reach in coolers. These gaskets are also on the transitional permit. CDI PIC stated that maintenance person was present and ordered parts.-.5

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 microwave with large amount of food debris. -.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 pits in floor tiles near back door. This area is listed on the transitional permit also. -.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 . Cheese on font line recorded above 41F. Overstacked. CDI - Placed on TPHC

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer recorded at low concentration. CDI- Switched out.