WENDY`S #30

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee handle phone and then put on gloves to work with food without washing hands. CDI - EHS asked PIC to wash hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several hamburgers HH below 135F on grill. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flys throughout preparation aria. Increase pest control.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several dishes wet nesting on dry storage rack stored as clean.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floors with low grouting with water pooling in cracks. CDI - 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 floors under equipment and shelving in need of cleaning. Observed walls with visible residue. Increase cleaning frequency.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flys throughout prep aria. Increase pest control.

4-501.11 Maintain equipment in good repair. Observed 3 comp dish sink leaking out of sanitizer compartment on floor causing slip hazerd. PIC stated maintenance had been called and welder will be called to fix.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at front hand sink- dispenser jammed. CDI: PIC provided soap.

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 slaw and tomatoes cooling at a rate too slow to meet cooling parameters in walk-in cooler. Product prepared at 9:30am. CDI: PIC fully uncovered product (45F, 48F within 10 minutes).

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 slaw cooling fully covered with lid and tomatoes cooling partially vented in walk-in cooler. CDI: PIC fully uncovered product (45F, 48F within 10 minutes).

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 a few gaskets throughout facility with black buildup. REPEAT VIOLATION.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning, CDI.. Ice machine was cleaned during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items out of temp. Please see temp chart. CDI..Items were voluntarily REPEAT 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 procedures not be followed for tempered cheese. Cheese needs to cool for 1 hour then 7 hour discard time. There was no 7 hour discard time. Facility couldn’t provide EHS with SOP on tempered cheese. CDI..EHS provided facility with SOP for cheese. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed fox of biscuits stored on the floor.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed sanitizer wasn’t provided and available for use during all hours of operation. CDI.. PIC bought in sanitizer for machine. Sanitizer was tested and meet 200ppm.

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 doors of coolers in need of wiping down lower part of equipment in need of wiping down.

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 facility in need of cleaning throughout.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed cup of water in WIC without lid stored over food. CDI.. PIC discarded cup.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee using hand wash sink to clean equipment. CDI..EHS educated facility on use of the hand sink. REPEAT 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign by hand sink near drive thru window.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese sauce below 135F see temp chart. CDI..Cheese sauce was discarded. EHS didn’t escalate points due to it only being one item 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed frost mix, mixed blended cheese above 41F..CDI.Items were voluntarily discarded. 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 .CDI

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed sliced cheese without start time or discard time. REPEAT

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed commercial cleaner stored between food warmers. CDI.. Item was discarded

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door being propped open. CDI. Item was removed and door was closed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraints. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pots being stacked wet.

4-501.11 Maintain equipment in good repair. Observed prep unit for dine in orders leaking water. Prep unit is not being used. Unit was empty at time of inspection. Work order has been placed for unit

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 several steam wells and prep units with debris and build up.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee touching ears and earphones. EHS educated PIC on hand washing. 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 employee wash hands for less than 20 seconds. CDI..PIC had employee wash hands again. Also observed employee turn off faucets with clean hands and no barrier. CDI PIC hand employee wash hands again a use barrier. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed whisk in hand wash sink. CDI..PIC moved whisk

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer stored as clean with food debris between blades. CDI.. PIC moved to w/r/s 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Queso , spicy nuggets, grilled chicken and Cheese sauce below 135F please see temp chart. CDI..PIC reheated food to greater than 135, see temp chart. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed blue cheese crumbs above 41F see temp chart. CDI..PIC put in WIC to cool. Blue cheese was put on line less than an hour. REPEAT. Didn’t escalate points since it was only one item 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 Cooked beef burgers in WIC without date mark, cooked the previous day. CDI.. PIC wrote date on bag. 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 .

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed facility not following guides lines set by establishment. No date/time logs are being kept. EHS explained to PIC the logs have to be kept and up to date as its part of Permit conditions. EHS will come back to check logs.

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 hair restraints.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer at 0ppm. CDI PIC made fresh sanitizer reading 400ppm. per manufacturer should read 200-400ppm

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 back splash on soda fountains in lobby area and drive through.

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

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 PIC unable to demonstrate knowledge of holding temperatures, reheating parameters or employee health information and not did not have a CFPM certificate. CDI: Education provided during inspection. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without a CFPM certificate. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at two out of three hand sinks in kitchen. CDI: PIC provided soap at hand sinks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheddar cheese and Bleu cheese crumbles at prep line with temperatures above 41F. Observed chocolate frosty mix being held above 41F in a malfunctioning Tall RIC. CDI: cheeses and frosty mix voluntarily discarded. 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 . 3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P Observed raw shell eggs being held at grill station at ambient temperature. PIC stated that eggs had been out for 3 hours for breakfast service. Eggs are not held on TPHC. CDI: PIC moved eggs to WIC to quickly 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 box of food containers stored on the floor in dry storage area. REPEAT.

4-501.11 Maintain equipment in good repair. Observed tall RIC with an ambient temperature of 50 F. Employee stated that it has been “a little warm and not working right”. unit is holding bottled water, juices and other non-TCS items. Unit was also holding one bag of chocolate frosty mix. CDI: Frosty mix voluntarily discarded. Repair unit.

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 a soap dispenser in Men’s restroom and at one kitchen hand sink detached from wall and in poor repair. REPEAT.

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 keys and cell phone being stored on top of French toast stick container at prep line. CDI: Items relocated to a designated area.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee cooking raw bacon pull off gloves and go to work with chicken coming out of fryers without washing hands. CDI - EHS stopped employee and asked her to wash hands when moving from raw to ready to eat. PIC assisted with educating employee on proper handwashing procedure. Employee washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed trash bags in handsink outside WIC. CDI - trash bags were removed from handsink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs on a shelf over cooked burger meat on cart in WIC. CDI - PIC moved burger meat to the correct location. For more information on food storage order please visit: http://meck.co/FoodSafety

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chili in steam well at 120F. Chili was labeled 6 am to 8 am for heating. Time was 8:30. CDI - Chili was voluntarily discarded by PIC.

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. Facility has 10 hour hold procedures for cheese slices. Facility did not have time marked on cheese. CDI - cheese time was marked.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buns on floor in WIF and box of bacon on floor in WIC. CDI - Boxes were moved off the floor by PIC.

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 box of cups stored on the floor in storage area. 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 build up of debris on equipment throughout the facility such as single service cup holders, hot boxes, and shelving. Needs cleaning. 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 broken tiles next to raw burger cooler. Needs repair. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed the PIC could not produce a CFPM certificate.

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 build up of food residue in plastic containers stored as clean. CDI - Containers were set aside to be cleaned again at 3-comp sink. REPEAT.

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 single-use white paper used for wrapping biscuits sitting on top of raw shell eggs. Observed French fry to go holders on shelves with a liquid spill some had been damaged by the spill. CDI - PIC discarded contaminated single service items.

4-501.11 Maintain equipment in good repair. Observed door to cabinet was hanging off because the top hinge is broken. Needs repair.

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 of debris on equipment throughout the facility such as single service lid holders and shelving. Needs cleaning.

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 next to raw burger cooler. 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 debris and build up under equipment throughout the kitchen. Needs cleaning.

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 facility does have a bodily fluids cleaning kit with written procedures but half the procedures were ripped off and the first 5 steps were missing. CDI - EHS emailed PIC a copy of the state plan to use for a back up.

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 small scoops and spoon stored as clean with food debris on them. CDI - PIC discarded scoops and moved spoon to be cleaned.

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 slaw held on make table on TPHC without time mark. CDI - Slaw was voluntarily discarded.

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 ice bin scoop with handle in ice. CDI- Ice scoop was moved to a container next to ice bin.

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 facility does have a bodily fluids cleaning kit but does not have written procedures. CDI - EHS discussed requirements with PIC and provided a link to state plan.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce in make table at 56 F and blue cheese in make table at 56 F. CDI - Lettuce and blue cheese were voluntarily discarded. REPEAT.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottles of cleaner stored on prep surface next to raw burger holding wells. CDI - Cleaners were moved.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed tomatoes cooling in WIC in small deep containers and covered with plastic. CDI - PIC removed plastic covering tomatoes.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans.

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 of debris in microwave, on the outside of equipment throughout kitchen, and inside the paper bag holders behind order line.

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 next to raw burger cooler. 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 and build up under equipment throughout the kitchen.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets hung or placed on shelves for dry storage items.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink by walk in blocked by trash cans and with spray bottles of cleaner inside the sink. Observed pitcher of water inside handsink by cook line. CDI - Items were removed and handsinks were made accessible. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs over a package of cheese. CDI - Eggs were removed and stored appropriately.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food in make table above 41 F. (See temperature chart) PIC stated food was in there overnight. CDI - Food was voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time stamps on cheese held out for 10 hours on TPHC. CDI- Time stamp was added.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed labels missing on squeeze bottles of oils and sauces.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed red liquid in hand sink at drive-thru window. CDI: Education provided and PIC W/R/S sink basin. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed bun trays, tomato slicer, and onion slicer stored as clean soiled with food waste. CDI: PIC sent items to be W/R/S. REPEAT VIOLATION. **Continued non-compliance will result in Risk Control Plan and permit action may be taken.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken being held below 135F. PIC stated product was prepared @2pm. CDI: PIC voluntarily discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bleu cheese and chopped lettuce being held above 41F in make table. PIC stated lettuce was pulled from walk-in cooler @2pm. CDI: PIC voluntarily discarded bleu cheese and moved chopped lettuce to walk-in cooler for rapid cooling. Product reached 38F within 25 min. Observed frosty mix being held above 41F in frosty machine at dine-in counter. Unit not preoperly holding temperture. PIC put in work order during inspection. EHS will return within 10 days to verify frosty machine is repaired. REPEAT VIOLATION. VERIFICATION REQUIRED. **Continued non-compliance will result in Risk Control Plan and permit action may be taken.

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 time stamp on tempered cheese labeled with incorrect time frame. CDI: Education provided and PIC labeled with correct time stamp. REPEAT VIOLATION. **Continued non-compliance will result in Risk Control Plan and permit action may be taken.

GENERAL COMMENT: 4-501.11 Maintain equipment in good repair. Observed frosty machine unable to hold frosty mix at correct temperature. See violation #20 for more detail. REPEAT VIOLATION. **Points taken under violation #20

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 cove missing inside walk-in cooler. Observed tiles at walk-in cooler door missing/separating from wall. REPEAT VIOLATION. **Points not taken due to some floor and ceiling repairs having been completed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink by front drive thru area blocked by drinks and other items. CDI items moved.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw bacon over chili base and RTE foods. CDI items relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed utensils with grease film on containers. CDI items moved to sink for cleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine soiled with black debris.

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 salads that were not able to to cool down at 41F within 4 hours. CDI items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed lettuce (55F), blue cheese (55F), Cole slaw (51), tomatoes (44F), and raw burger meat (46F) above 41F. CDI items discarded.

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 cheese tomatoes, and tomatoes not dated. CDI items discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed facility with extended time stamp for cheese but no time stamp written. CDI time stamp recorded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer container that was not labeled as sanitizer. CDI item labeled.

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 portioned salads made from this morning at 10am at 45F. CDI items moved to walk in unit for cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed RTE foods and boxes of chocolate milk that was stored under leak in walk in unit.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food not wearing hair restraints. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working on line while wearing watches.

4-501.11 Maintain equipment in good repair. Observed walk in leaking from ceiling. 4-202.11 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 plastic covers that were cracked and chipped. CDI items discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed ventilation in walk in, racks, and shelving in need of cleaning.

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, grouting worn away, baseboard in front of walk in freezer in need of repair, and ceiling tiles that need to be replaced.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed nuggets in the hot holding well at 124F. PIC stated that nuggets are held on time for 30 mins and then discarded. No time start or end times were recorded. CDI- PIC voluntarily discarded nuggets. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, cheese, and slaw with a temperature above 41F on the make line prep table. All items had been prepped 30 mins ago. CDI- PIC moved items to walk in cooler for more rapid cooling. REPEAT.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Facility uses a company standard for quality on cold and hot items. Observed hot items such as nuggets out of temperature and not using the time procedures. Tomatoes were also out of temperature on prep top unit. There were no start times or stop times present during the inspection. CDI- PIC discarded old nuggets and dropped new fresh nuggets and started the timer for 30 mins. PIC retrieved cold tomatoes from WIC and wrote start and stop times.

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

4-501.11 Maintain equipment in good repair. Observed two heat lights out in the hot holding unit where fries and nuggets are held. Observed covering used in the HH unit for chicken patties broken. Have light and covering replaced.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice bin at front counter drink station with build up inside, needing cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hamburgers in warming drawer to be used for chili meat at 75 degrees for unknown amount of time, drawer not turned on. CDI- Burgers voluntarily disposed of. Observed drawer warmer holding grilled chicken at 128 degrees. Drawer warmer not set on proper temp. CDI- Grilled chicken voluntarily disposed of.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods on side of make table near ice machine that were not cold: iceberg lettuce at 50, asiago cheese at 53, spring mix at 47, cole slaw at 47. Appears some of these foods were double panned, which prevents pans to be cold enough to keep food cold. CDI- Asiago cheese that had been on make table approx. 2 hrs was moved to walk in cooler, all other out of temperature foods that had been on make table 3-4 hrs were voluntarily disposed of by PIC. (repeat) Observed cooler to be properly working, violations appear to be related to procedure.

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 hamburger meat that is chopped and used for chili, in walk in cooler not date marked. PIC could not determine date meat was cooked. CDI- Meat disposed of.

7-201.11 Store toxic materials to avoid contamination. -P Observed glass cleaner stored above ice machine and degrease stored on shelf next to microwave. CDI- Chemicals moved to chemical storage area.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in can wash area and around the floor drain. Facility has recently installed fly light traps. Maintain pest control measures.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee working at fryer with no hair net or hair restraint. Employee put on a hat. Observed tray under paper cups at drive thru window very dirty with build up, needs to be kept clean.

4-903.11(A) Store single-use and single-service articles to prevent contamination. Observed cups stored in metal sleeves missing the end caps so cups were touching coming out of sleeve and touching a dirty tray under the sleeves, several cups observed dirty. CDI- Dirty cups disposed of.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks in walk in cooler needing cleaning of build up. Observed a mounted, non used slicer accumulating debris, if no longer needed, keep clean or remove.

5-205.15 Maintain a plumbing system in good repair. Observed water heater pipe at hosebib leaking onto floor, needing repair ASAP.

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 damaged floor tiles in a few areas in kitchen. Observed broken and missing baseboard tiles at can wash and wall in front of office, needing repair/ replacing. Baseboards missing/ broken in WIC. Observed FRP separating from wall at dish sink. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed a few walls needing cleaning and floors needing better cleaning in general. Bun freezer floor needs some cleaning of debris build up under racks. (repeat) 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed several areas of floor with low grout, creating gaps in floor with food and debris build, making floor more difficult to keep clean, needing re-grouting.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed pans of raw bacon stored above packages of mushrooms. CDI- Mushrooms stored above raw bacon.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some items on either side of two sided make table above 41 degrees including: broccoli at 50, lettuce at 47, sliced tomatoes at 47, and cole slaw at 55 degrees. Lettuce which had been placed on make table less than 30 min. ago was moved into reach in cooler to chill back to 41. All other out of temp items were disposed of voluntarily and switched out by PIC. Have cooler serviced as needed or revise procedures to ensure foods cold hold at min. 41 degrees. Recommend using TPHC for make table foods if continually having difficulty maintaining 41 degrees.

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 several areas of wall/ floor and baseboard trim in WIC that are damaged, needing repair (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. Bun freezer floor needs some cleaning of debris build up under racks. (repeat)

6-301.14 Post a handwash sign at each handsink. Observed handwash sinks at drive through and by dry good storage that need handwash signs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two freshly prepped items, slaw at 48 and broccoli at 52 degrees, at sandwich station that appears to have not been chilled after prep before cold holding. CDI- PIC switched these items out for cold items at 41 degrees and placed out of temp items in WIC to chill.

4-501.11 Maintain equipment in good repair. One sandwich station cooler door gasket is torn, needing replacement.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Gaskets need better cleaning on reach in coolers.

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 several areas of wall/ floor and baseboard trim in WIC that are damaged, needing repair (repeat). Observed FRP separating from wall at hand sink in dry storage area, needs repair/ refastening. 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. Bun freezer floor needs some cleaning of debris build up under racks.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee water bottle stored in walk in cooler over food for customers.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee at fry station placing fries and chicken nuggets in containers with a utensil. Observed employee drop chicken nugget and put into container for a customer order. Also observed employee stick gloveless finger down into fry container to put into bag and bare hand contacting product. PIC stated that Wendys SOP does not require gloves at fry station since utensils are used. EHS explained that if food is contacted in any way by bare hands it needs to be discarded. Employees can put gloves on or pick up containers in a different way to place into bag without bare hand contacting product. CDI-discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed chemical bottle stored in handsink. CDI-removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed heavy build up on one soda nozzle.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked while wet. REPEAT but half points taken as small amount observed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the interior surfaces of refrigeration units and shelving in the walk-in cooler collecting black build-up. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to hard to reach-areas underneath equipment and grill hood filters. 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 the floor in the walk-in cooler in disrepair. Per the PIC, this store is scheduled for a cosmetic update. REPEAT.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no begin or end time written for tempered cheese. CDI-cheese voluntarily discarded

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies present in the facility. REPEAT Obtain the services of a licensed pest control operator to increase extermination efforts.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on the drying rack. CDI-items sent to be rewashed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.Observed cups and lids not stored in their protective sleeve.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the interior surfaces of refrigeration units and shelving in the walk-in cooler collecting 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 cleaning needed to hard to reach-areas underneath equipment and grill hood filters. 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 the floor in the walk-in cooler in disrepair. Per the PIC, this store is scheduled for a cosmetic update.

-6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee personal items (cell phones and purses) stored over food and paper products on shelf in dry storge area. CDI-items relocates REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwash sink. CDI-paper towels provided 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink. CDI-soap provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a container of slaw and broccoli stored in cold holding units above 45F. CDI items voluntarily discarded. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies present in the facility, PIC states that pest control was out yesterday for service,

-6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee personal items (drinks and comb) stored over food on shelf in dry storge area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by box. PIC stated they have recently received shipment. Handsink should never be blocked. CDI box relocated to approved location.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored in direct contact with RTE foods in walk-in cooler. CDI beef relocated to approved location.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 3 containers of lettuce, two containers of tomatoes, two containers of cheese, two containers of slaw, broccoli and several salads stored in cold holding units above 45F. CDI items taken to walk-in cooler 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 Observed lettuce, tomatoes, cheese, broccoli and salads cooling in cold holding unit/prep unit; unit not designed to cool products. Observed lettuce in walk-in cooling in plastic containers tightly covered. Employee stated ice bath step was skipped during prep. CDI products cooling in prep unit taken to walk-in. Lettuce in walk-in taken to add ice bath step.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer in wet wiping buckets at 0ppm.

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

4-501.11 Maintain equipment in good repair. Observed latch missing on walk-in cooler. Observed gasket in disrepair on reach-in prep unit.

6-302.11 Supply toilet tissue at each toilet. Observed no toilet tissue provided at toilet in women's restroom.

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 heating/ac vent rusted/peeling near 3 compartment sink.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black and pink debris inside.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed slaw, cooked broccoli, bleu cheese, and lettuce in prep cooler near drive thru above 45F. See temperature chart for temperature observations. CDI items voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bucket of sanitizer not labeled. CDI bucket labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies near handsink and 3 compartment sink.

4-501.11 Maintain equipment in good repair. Observed wall coving in disrepair inside walk-in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed vegetable debris left on the lettuce and tomato slicers. CDI by removing and breaking down to soak in the 3 comp dirty vat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a pan of leaf lettuce on the cold holding prep line as high as 49F. CDI by removing to properly cool down in the walk in cooler. Rechecked at 46-47F prior to departure. Advised to maintain in the walk in cooler until 45F prior to serving.

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

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 FRP repair needed at the wall near the 3 comp sink. 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 grease and food debris build up inside the can wash, in the dishwashing area and around the perimeter of the floor inside the walk in cooler.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black residue.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 containers nonfood contact surface of containers stored directly on top of uncovered food. CDI containers relocated and food covered.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers stacked wet. CDI containers relocated to properly air dry.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed lip pieces of cups unprotected on several stacks of cups.

4-501.11 Maintain equipment in good repair. Observed 3 gaskets split on prep reach in cooler. Observed rusted shelves in walk-in cooler and clean dish storage rack.

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 holes in FRP near 3 compartment sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up on the drink nozzles today- sent to be properly washed to correct. Be sure these are washed, rinsed, and sanitized daily.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in the facility today. Especially in the prep sink drain.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed the ice scoop stored on a soiled surface. Sent to be washed.

Clean fryer wheels and around drink nozzles at the drive through.

Clean floors under and behind equipment- build up present today. 6-502.12 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.

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.-PObserved an employee handle raw hamburger with their bare hands, rinse off hands in the sanitizer container and then proceed to handle the clean white handle spatula. Employee on the line then handled white spatula which contaminated her gloves. Both employees sent to wash hands and white spatula sent to be properly washed.\

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfObserved a small amount of build up inside of the ice machine today. Properly washed to correct during inspection today.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -PObserved chicken nuggets stored at <135F today- discarded to correct.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved multiple TCS foods stored at >45F today(see chart)- all put on ice and a repairman was called to correct.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/PfObserved american cheese on the line today at 48F and no time on the product. Back timed today to correct.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.Observed chili pots stored on a soiled surface today.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.Observed a box of cups on the floor today and they were visibly wet- discarded today.

Clean equipment wheels, parts of fryers that have build up, and the can wash area.4-602.13

Clean floor at CO2 tank and hot water heater.

Replace lights that have a coating thats peeling.6-202.11

Observed employee fail to use a papertowel to turn off water after washing hands- use a papertowel to avoid recontamination of hands. PIC and employee discussed today to correct.2-301.12

Observed no papertowel at the middle handsink today- supplied during inspection to correct.6-301.12

Observed build up inside of the ice machine today- food contact surfaces must be clean to sight and touch. Properly cleaned during inspection to correct.4-601.11 (A)

Observed sliced cheese not date marked today upon arrival. Timed today during inspection to correct. This product must be timed immediatly when it is removed from cold hold.3-501.19

Observed fresh cut/made lettuce and salads cooling on the make line today- moved to WIC to quickly chill today. Observed large batch of lettuce cooling in a tightly covered plastic container. Use approved methods and equipment to cool TCS foods quickly such as: WIC, WIF, uncover product, use metal pans, use ice baths, ice paddles, stir product, and using shallow food portions etc.Lettuce uncovered today in WIC to correct.3-501.15

2-301.12 Cleaning ProcedureObserved employees turn off water with their bare hands after washing them. Use a papertowel to turn off the water after a handwash to avoid recontaminating them. Corrected through instruction.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingObserved caesar dressing stored at room temperature today. Store TCS foods at 45-41F or less. Keep this and other sauces(ranch based) cold or provide documentation to prove they are not a TCS product. Corrected through instruction.

7-102.11 Common Name-Working ContainersKeep all chemicals labeled accuratly. Observed a bottle not labled today and it was bathroom cleaner- labeled during inspection to correct.

3-501.15 Cooling MethodsObserved chili pre-mix cooling in the WIC in a very large portion, tightly covered. Use approved cooling methods such as: pre-chilling ingredients, shallow/small portions, stirring regularly, keep uncovered, use ice paddles, etc.

2-303.11 Prohibition-JewelryObserved an employee with a watch and bracelets on today. One employee has a hard to clean ring on as well. Food service employees are limited to a single wedding band on their hands/wrists- no other rings, bracelets, or watches allowed.

5-202.13 Backflow Prevention, Air GapProvide a 1" airgap on the prep sink drain- no gap today. VR in 10 days.

2-103.11 (M) Person in Charge-DutiesAll employees must know the big five illnesses or know where to find a list of them for reference in the event they are diagnosed or exposed to one of the five- recommend posting this policy for reference. Observed employees unsure of what the big five illnesses were. All employees must know what symptoms not to work with. Employee health policy in English and Spanish are onsite today.

5-205.11 Using a Handwashing Sink-Operation and MaintenanceHandwashing sinks must be available and not blocked off. Observed trays stored in handsink today. These were taken back to the 3 comp. sink today to be washed, rinsed, and sanitized.

3-501.19 Time as a Public Health ControlCheese was being held out of temp. today. Observed employees writing times on these containers(cheese, tomato, and lettuce) upon EHS's arrival into the kitchen and the start time said 9 am. These must be timed when they are pulled out of refrigeration. Observed no TILT/TPHC sheet onsite today stating the procedures on how cold these products are before being brought out of refrigeration, how long they are held out of temp, how they will be timed, and when they will be discarded. TILT/TPHC form still onsite from the last inspection but was not filled out.

2-303.11 Prohibition-JewelryFood service employees shall only have a single wedding band on their hands/wrists- no other rings, bracelets, or watches allowed. Observed a food service employee today with two rings on and the manager( who was not preparing food at the time) had bracelets on. Discussed with staff the use of gloves if nail polish or fake nails were worn.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore all single use articles off of the floor. Observed a box of drink lids on the floor today in the back-picked up during inspection.

4-602.13 Nonfood Contact SurfacesClean inside of fryers and the lip above the ice bin( build-up present today).

2-102.12 Certified Food Protection ManagerPIC must have passed an ANSI approved, proctored food saftey exam. points will not be deducted until Jan. 2014.

2-103.11 (M) Person in Charge-Duties All employees must know the big five illnesses as discussed. Handout provided.

2-301.12 Cleaning ProcedureTurn off water with a papertowel rather than bare hands as observed today. Wash exposed arms when washing hands.

3-301.11 Preventing Contamination from HandsNo bare hand contact with RTE foods is allowed. Observed employee cutting lemons barehanded today- stopped employee to donn gloves.

6-301.12 Hand Drying ProvisionKeep handsinks supplied at all times-no handsink had papertowels today-restocked during inspection.

: , /4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsIce machine had growth today inside and around door hinges-food contact surfaces must be clean to sight and touch. Washed and sanitized during the inspection.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingKeep TCS foods cold at 45-41F or less. Observed lettuce at >45F today. Product stacked too high to maintain a safe temp. Top half of product taken to WIC to quickly chill. TILT form given today.

3-501.19 Time as a Public Health ControlProducts being timed must be timed when they are first put out. items being timed today after inspection started and they were back timed an hour. time them when they leave cold storage.

Observed box of waffle cones on the floor today-store 6" off of the floor. Food picked up today.

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

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringKeep togo material storage clean-observed build-up on drink lid holders today.