BURGER KING #7229

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed sealed bags of raw chicken stored above sealed bags of potato products in reach in freezer. CDI: Items reorganized. EHS advised PIC to store all chicken patties on the bottom shelf and all other items above in the reach in so there was no confusion about products. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed swiss cheese and 2 blocks of American cheese in the front of the low reach in cooler on the line above 41F. CDI: Swiss cheese and the American cheese relocated to the walk in cooler and rapidly cooled to 41F. Air temp of the unit was 35F. Several products were below 41F, cooler was over full. Some additional items also relocated to ensure proper air flow. 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)(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 tomatoes and lettuce on the board upon arrival with no stickers. PIC stated that they pulled products 20 min prior. All items in the walk in from where the food was pulled were at 41F and below. CDI: Times placed on the board items after verifying temperatures.

4-501.11 Maintain equipment in good repair. Observed burger drop in cooler with damage along the edges where plastic is cracked. Since last inspections, some repairs have been made to the cooler. Ensure all tracks are also replaced as needed. REPEAT VIOLATION. Improvement made as no foam is exposed and some pieces have been replaced. PIC indicated that she continues to place this on her weekly maintenance request.

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 minor debris buildup on/in equipment. Observed minor build up on non-food contact surface of ice machine. Ensure more frequent cleaning in “cracks and crevices”. REPEAT VIOLATION

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 floor of mop sink with low grout and in need of regrouting. Some standing water noted today.

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 in walk in cooler prepared at 4:30am still above 41F. CDI: Tomatoes voluntarily discarded. EHS provided suggestions to PIC regarding cooling including but not limited to adding ice to the water after using veggie wash so the tomatoes remain 41F and below during preparation. Then, be sure to slice and place tomatoes in the walk in immediately after prep. EHS also discussed different placement of the tomatoes as they were right next to do the door. The facility received a large delivery this morning and they cleaned the walk in floors meaning the door was left open for some time with the tomatoes right at the door. Consider also uncovering tomatoes until fully cooled to 41F. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 items placed on the board upon arrival. Observed tomatoes above 41F. CDI: Tomatoes voluntarily discarded and replaced with tomatoes at 41F or less. Ensure all items placed on the board are 41F prior to being placed on TPHC.

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 covered plastic trays stacked together in the walk in cooler. CDI: Most pans voluntarily discarded. 4 pans were 41F or below. (See notes in #20) 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 .

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

4-501.11 Maintain equipment in good repair. Observed torn gasket on tall reach in freezer. PIC stated that she already has a maintenance ticket in for replacement. Observed burger drop in cooler with damage along the edges where plastic is cracked and foam is exposed in some areas.

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 minor ice build up in drop in freezer for fries. REPEAT VIOLATION Previous violation corrected.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off faucet, thus recontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off faucet and food employee rewashed hands. -0-

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed burgers cooked to 151-175F. -CDI- PIC voluntarily discarded burgers that did not reach 155F. Ensure to check FC temperatures in multiple areas of patties to ensure FC temperature is reached in all areas. -1.5-

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 for shredded lettuce being held on time. -CDI- EHS provided PIC with written procedures and assisted PIC with filling them out. -0- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 dark buildup on NFCS of frozen drink machine in consumer self-serve area.Increased and more thorough cleaning frequency recommended. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese slices int he lowboy cooler at 43F. PIC stated that they were prepped within the last hour. CDI PIC put them in the WIC and cooled down to 41F during inspection. 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 .

3-302.15 (A) Wash fruits and vegetables throughly in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in Ready-to-eat form.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mayo on sandwich line at 72F. EHS advised that once open the mayo has to be 41F or below. PIC showed EHS letter from Burger King stating that the ph is less than 4.1 and study conducted shows the reduction of pathogens in Burger King mayo over 48hrs at room temperature. Facility should be putting a 24 hr hold on the mayo. CDI PIC discarded mayo that was put out at 6 am and put out fresh mayo on a 24 hr hold. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket on same shelf with tortillas. CDI PIC moved tortillas

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored over beef in the tall reach in freezer. CDI Chicken placed on the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hashbrowns in the heat lamp holding below 135F. CDI- Items discarded and new ones made. 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 .

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed employee sticking their hand into the single service hashbrowns bag to open them, then placing hashbrowns inside for customers. CDI- Item discarded and new one made

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed card board used to catch oil from fry baskets. baskets removed. EHS advised PIC not to use card board.

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 shelf under hash brown heat lamp in need of cleaning. Observed upper plate around ice cream nozzle in need of cleaning. Observed hot case in need of cleaning.

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 spill behind slushy machine.

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 low grout in the kitchen area near the grill for burgers.

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 a package of raw chicken nuggets stored above opened cooked sausage patties in the tall reach in freezer. CDI- Nuggets placed on the bottom.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

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 hot tray unit in need of cleaning. Observed tall reach in freezer and sliding door freezers in need of cleaning.

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 water in light fixture near the walk in cooler. Get water out of light fixture.

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf Observed employee health policy without all necessary information. CDI- EHS left copy of policy.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. 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 used tongs from yesterday with old chicken and flour debris. Tongs were used yesterday for the raw chicken breading station. CDI- Items taken back to be cleaned.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed 10 containers of tomatoes at 45F after 4 hours had past. Tomatoes were being cooled in the walk in cooler with lids on. Items did not make time/ temp parameters.

4-501.11 Maintain equipment in good repair. Observed metal door piece pulling away from the walk in freezer door. Get fixed

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 upper plates of drink machines in need of cleaning. Observed low reach in cooler in need of cleaning. Observed outside of ice machine in need of cleaning.

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 floors in need of cleaning, under and around equipment. Observed vent above toaster in need of cleaning.

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf Observed employee health policy without all of the necessary information. CDI- EHS emailed policy to PIC.

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 Observed no vomit/ diarrhea plan. CDI- EHS emailed plan to PIC.

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 tall reach in freezer in need of cleaning. Observed upper plate of drink machine at the drive thru in need of cleaning.

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 floors in need of cleaning, especially under and around equipment.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hash browns under the heat lamp near the sandwiches holding below 135F. CDI- Hash browns discarded. NOTE: Facility will be breading raw chicken the 22nd of March, 2021.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed upper plated of drink machine near the drive through and ice cream machine in need of cleaning.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine pulling sanitizer at 0ppm. -VR NOTE: Lettuce was discarded and tomatoes were placed on time.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handling employee without a head covering. CDI- Employee put on a hair net.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed drink machine plates soiled with sticky residue. -REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed drink machines at the cash register and in the lobby area heavily soiled with sticky residue. Observed ice cream machine heavily soiled with sticky residue.

5-205.15 Maintain a plumbing system in good repair. Observed handsink at backdoor leaking heavily. Water was leaking onto the floor. Maintenance was called to fix issue.

7-201.11 Store toxic materials to avoid contamination. -P - Observed a bottle of multi purpose cleaner stored on a cart with single service untensils and to-go bags. CDI - cleaner was moved to the chemical storage area.

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 2 pans of tomatoes cooling while covered with lids in the walk in cooler. CDI - lids were removed to facilitate cooling; see temperature chart.

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 multiple containers of tomato and lettuce on cook line without time mark. CDI by time mark.

4-501.11 Maintain equipment in good repair. heavy smoke observed in kitchen and dining room. service exhaust system.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up inside cup holders at drive thru observed food debris on counter top at coffee maker, reach-in cooler. observed build-up on bread racks.

2-301.14 Wash hands before donning gloves and between gloves uses. -P observed employee change gloves without washing hands before putting gloves on. CDI - employee washed hands and then put on new gloves. 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 employee handle raw beef patty and then touch tongs, and sanitizer dispenser knobs. CDI - employee washed hands. surfaces sanitized.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up inside reach-in and on top of fryer hood.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw chicken stored above salads in the prep unit. CDI - chicken was moved to the bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed black build up in the ice machine.

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 on time without time stickers. CDI - times were marked.

General comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed a wet wiping cloth on the prep line. CDI - cloth was placed in the sanitizer bucket.

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee's cell phone on a cutting board. CDI - phone was removed and the cutting board was sanitized.

Repeat violation 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed an employee working with food without a hair restraint. CDI - employee put on a hair net.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the walk in cooler, the prep unit by the oven and the prep unit under the shake machine. Replace gaskets.

General comment 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. - Observed an employee washing dishes in 102F water. CDI - more hot water was added to maintain at least 110F.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed 2 employees wearing hats, but had long ponytails swinging around behind them. Tie hair up so that food is protected or use hair nets.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on a prep unit and the walk in cooler door. Replace gaskets. Observed a broken blade on the slicer in the walk in cooler. Do not use with broken blade. CDI - PIC is discarding it.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans being tight stacked while still wet on dish rack.

4-501.11 Maintain equipment in good repair. Observed edge of walk in door damaged, with separating metal. Needs repair or replacing.

4-903.11(A) Store single-use and single-service articles to prevent contamination and min. 6 inches off the floor. Observed box of food boxes stored on the floor of single service storage area. Observed cups overstacked in cup holders, use plastic sleeves and/or do not over stack cups.

5-205.15 Maintain a plumbing system in good repair. Observed 3 comp sink leaking from pipes under sink. Needs repair.

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 loose floor tile in front of smoothie station needing repair. Observed gaps in concrete needing repair where it meets the stainless steel wall of canwash basin.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Only handwash sink available in kitchen had no hand towels. CDI- Hand towels provided.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in buckets observed at 0 ppm. CDI- All buckets switched out with sanitizer at proper strength.

4-903.11(A) Store single-use and single-service articles to prevent contamination. Observed drink lids stored face up, need to store face down or in plastic to prevent contamination. Observed cups overstacked in cup holders, use plastic sleeves and/or do not over stack cups.

4-501.11 Maintain equipment in good repair. 3 compartment dual faucet sink is leaking from both faucets, needs repair.

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 detatched floor tile in front of smoothie prep area needing replacing in floor.

4-501.11 Maintain equipment in good repair. Observed wire rack above 3 compartment dish machine needing recoating or replacing. GENERAL COMMENT: PIC had difficulty recalling specific illnesses and symptoms from health policy however; all employees have read and signed food code health policy. Be sure all Mgrs and employees know the 5 major food born illnesses and symptoms and are following the health policy.

4-601.11 Maintain ice machines clean. Observed light build up on ice chute and top inside of bin. CDI- Ice machine cleaned.4-501.114 Maintain chlorine sanitizer at 50 ppm - 200 ppm to be effective. Observed 3 comp sink sanitizer compartment with sanitizer reading 0 ppm, appears a leak in the sink faucet was diluting the sanitizer. CDI- Leak repaired, sanitizer re-made to proper strength.

4-501.11 Maintain equipment in good repair. Observed 3 comp sink faucet leaking. CDI- Sink repaired. Observed hand sink with a hole in the basin that is missing a hole plug. Observed torn gasket on reach in drink cooler at serving line needing replacing.

Keep ice machines clean. Observed some mold build up around ice chute. CDI- Ice machine cleaned.

Use approved TPHC methods to accurately time mark foods held off temperature. Observed labeling machine with incorrect time, fast by 10 minutes which could create confusion and lead to foods being kept longer than their required 4 hr shelf life. CDI- Workers will hand write times until machine can be corrected, in-correctly time marked foods correctly time marked.