WENDY`S #17

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed front hand sink obstructed by to-go shelving. EHS advised to re-locate shelf to provide access for hand sink. CDI - PIC moved shelving away from hand sink. REPEAT. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf EHS observed no paper towels by front hand sink. CDI - PIC provided paper towels. (1)

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. EHS observed black residue accumulating on top of interior surface of ice machine. EHS advised to increase cleaning frequency to avoid accumulation. (0)

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. EHS did not observe procedures available for holding cold items on TPHC for 4 hours. EHS verified variance letter for 8 hour hold for cheese but PIC could not locate TPHC forms during inspection. EHS observed PIC with good knowledge of process and observed process being done correctly during inspection. CDI - EHS provided county TPHC forms for PIC in the meantime while the proper procedure is located. (0) TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 EHS observed salads prepared at open actively cooling in WIC. EHS observed salads tightly covered with lids and placed into WIC without proper monitoring. EHS observed no change in temperature after 30 minutes. CDI - PIC removed the lids and placed salads in WIF to quickly cool. (0.5) 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. EHS observed food employees preparing food during inspection without proper hair restraint. EHS provided education. CDI - PIC instructed food employees to don proper hair restraints. REPEAT. (0.5)

4-501.11 Maintain equipment in good repair. EHS observed lowboy reach in cooler under lemonades in disrepair. EHS observed no items being stored in unit during inspection. (0)

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. EHS observed food residue and debris building up on interior surfaces of make units and coolers. EHS observed food residue accumulating on shelving used to thaw items. EHS advised to increase cleaning frequency to avoid accumulation. (0.5)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P EHS observed backflow prevention device installed on can wash to be in disrepair. PIC has contacted plumber for repairs. EHS will verify within 3 days. 3-day VR. (1)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. EHS observed both doors to each dumpster left open. EHS advised to maintain doors closed to prevent harborage of pests. (0)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed front handwashing sink blocked. CDI PIC moved shelf that was blocking the sink.

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. -Observed ice machine with visible black buildup along ice chute. REPEAT 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer stored with food debris on probe. CDI PIC cleaned and sanitized thermometer.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed open bags of grilled chicken and cut lettuce not date marked. CDI PIC stated they were opened yesterday and put the date mark on bags 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 employees handling food with no head covering on. CDI employees put on hair nets.

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 2 boxes of cups directly on the floor. CDI PIC put boxes on a shelf.

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. -Observed ice machine with visible black buildup along ice chute. Increase frequency of cleaning. Ice machine is used to fill drinks for customers. -Improvement noted since past inspection due to ice machine being only violation.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. -Observed chili cooling from overnight not meet cooling parameters. Observed chili in WIC at 57F, stored in deep metal container, covered with lid. -CDI- PIC voluntarily discarded the chili. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed raw shell eggs stored in cold well by grill at 50F. PIC stated eggs are brought out of WIC at 6:30am, then placed back in WIC at 10:30am after breakfast ends. Observed ambient temperature of cold well at 40F. -CDI- PIC placed eggs on time (TPHC) for 4 hours, to be discarded when breakfast ends at 10:30am. 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 queso, grilled mushrooms, chili, diced chicken, and cut lettuce in WIC without date marks. PIC stated all items were prepared or cooked yesterday. Observed opened bag of chicken nuggets in lowboy without date marks. PIC stated chicken nuggets were opened two days ago. -CDI- PIC properly added date marks to all 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 .

3-501.19 (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 procedures for sliced American cheeses held on extended time (TPHC) for 8 hours. -CDI- EHS sent blank TPHC form to PIC to be properly filled out and posted in store for cheese and all other items held on time during lunch/dinner service. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P -Observed sliced American cheeses held on extended TPHC for 8 hours, with incorrect time stamps. Facility uses two time stamps for cheese held on 8 hour TPHC; the first is a one hour time for tempering, and the second is a 7 hour hold time, to add up to a total TPHC hold time of 8 hours. EHS observed proper one hour time stamp upon arrival, yet the 7 hour time stamp was added to cheese 1.5 hours after the first hour of TPHC ended. Therefore, EHS observed improper time stamp showing a discard time 1.5 hours after the 8 hour hold time. -CDI- PIC changed time stamp to properly reflect the 8 hour hold time and discussed importance of having accurate timing for both time stamps. -EHS will follow-up with facility to ensure TPHC form and proper time stamps are being utilized. -

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 chili cooling from overnight not meet cooling parameters. Observed chili in WIC at 57F, stored in deep metal container, covered with lid. -CDI- PIC voluntarily discarded the chili. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(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 fryer station, grill station outside of ice machine, low reach-in-coolers, and shelves in the walk in cooler with visible food debris/residue, in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee jacket stored on crates above burger buns.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health in place at facility. CDI- EHS send policy to PIC. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 employee drink stored on the front line where food is prepared.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at any of the hand washing sinks. CDI- Paper towels placed at the sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several knives soiled with old food debris. 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 . 4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black microbial growth. Clean ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese and slaw in the cold well holding above 41F. CDI- Cheese and slaw 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in 0ppm sanitizer. CDI- Sanitizer re-made.

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 service lids stored in soiled metal lid holders. CDI- Lids discarded.

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 fryer station, grill station outside of ice machine, low reach in coolers and shelves in the walk in cooler 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 under and around equipment in need of cleaning. Observed ceiling at the hood station and vent over the dishes in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed food debris on food slicer stored under prep table. Per PIC, sliced was used early morning for today’s prep. CDI - Slicer removed to 3-compartment sink to be washed, rinsed and sanitized. 4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black biofilm build up on ice chute inside of the ice machine. PIC advised that the equipment is thoroughly cleaned by maintenance once a month. Recommend higher cleaning frequency. -1.5- 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.

3-501.18 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 no date marking on chili stored in the walk-in cooler. CDI - Product voluntarily discarded by PIC. -0- 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.

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 container of american cheese being held on TPHC without time labels. CDI - PIC added labels for when the products were pulled from refrigeration. Points scaled back due to improvement observed. -1.5- TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

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 american cheese cooling covered inside of the walk-in cooler. CDI - Product vented and transferred to walk-in freezer to cool down towards < 41 F. -0- 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.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed deceased fly on single service to-go lid stored faced upwards. CDI - Dead pest and lid removed by PIC. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of lemonade concentration stored on the floor of the walk in freezer and cases of soft drink syrup stored directly on floor at back dry storage room. -1-

4-903.11(C) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service foodservice paper soup cups on shelving area next to office and single service to-go lids on shelving above hot holding area faced upwards. CDI - Foodservice equipment inverted. -0-

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 brown biofilm build up along edges of ice machine door. Clean as needed. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands and recontaminate them by touching faucet handles without using a barrier (i.e.: paper towels). Observed another employee arrive to facility, wash hands and recontaminate them by directly touching faucet handles without using a barrier. CDI - Both employees were educated on proper hand washing procedures and compliance achieved with rehash. -2-

REPEAT: 6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap available at approximately three hand washing stations. CDI - PIC replenished all stations with soap pumps. REPEAT: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no paper towels at two hand washing stations. CDI - Paper towels provided at both locations. -2-

3-403.11 (A),(D) Reheat all TCS foods to 165 F within 2 hours if food is to be hot held until service. - P. Observed chili reheating since 9 am with less than 30 minute window. CDI - Well discovered to have low levels of water was filled, active stirring implemented and thermostat adjusted to accelerate reheating to 170 F degrees. -0-

REPEAT: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed well below flat top grill unable to maintain TCS foods queso and swiss cheese at 135 F degrees. Both product temperatures registered at 75 F degrees. According to employee present, queso had been re-heated and placed there for hot holding 15 minutes prior. Swiss cheese confirmed to have been hot holding since early morning. CDI - Swiss cheese voluntarily discarded and queso re-heated > 135 F and placed into additional hot holding well. Equipment databased for repairs by PIC and staff instructed to discontinue use of well. VR REQUIRED. -3- 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 41 F or less. - P. Observed reach in unit maintaining raw beef patties between 46-48 F degrees. According to PIC, items placed into unit prior to EHS arrival. Upon further evaluation, the unit was discovered to be malfunctioning with ambient temperature recorded at 51 F degrees. CDI - Beef patties relocated to walk-in freezer. Facility will discontinue use of unit until repairs are completed and it is able to maintain products at < 41 F degrees. VERIFICATION IS REQUIRED. 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 24 hrs. - Pf. Observed numerous containers of TCS applicable foods such as cheese, diced chicken, lettuce and scrambled eggs in the walk-in cooler without their date marking requirement. According to the PIC, the items were first used/prepared between 2/24/24-2/25/24. CDI - Items date marked. EHS educated PIC on date marking requirements. -1.5- 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.

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 containers of cut lettuce, cheeses and two containers of sliced tomatoes being held on TPHC without time labels. CDI - PIC added labels for 9 AM when the products were pulled from refrigeration. -3- ***VERIFICATION VISIT WILL BE MADE TO ENSURE COMPLIANCE WITH WRITTEN PROCEDURES FOR TPHC. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small cockroach crawling inside dump sink behind front counter station. CDI - Pest eliminated. Contact pest control services and increase frequency of treatment. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints on employees preparing foods at beginning of inspection. CDI - Hair nets provided. -0-

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 containing foodservice paper soup cups stored directly on floor in back storage room. CDI - Box removed from floor. -0-

5-205.15 Maintain a plumbing system in good repair. Observed hand washing sink behind front counter slow to drain. Repairs needed. -1- ***10-DAY VERIFICATION REQUIRED. -1-

6-302.11 Supply toilet tissue at each toilet. - Pf. Observed no toilet tissue paper available in men’s restroom. CDI - PIC replenished restroom. -0-

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed large amounts of waste on ground surrounding dumpster receptacles. Keep clean. REPEAT: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed facility’s dumpster sliding doors left open. Close after use. -0.5-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed two hand washing sink soap dispensers in disrepair. PIC advised that replacements have been ordered. Hand soap provided at all locations during inspection. REPEAT: 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on ceiling vents above 3-comp sink. Observed dust build up on walls and wall mounted fan above drive thru frosty machine. Also observed cleaning needed on walls and floors throughout facility. Increase and maintain cleaning frequency. -0.5-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health policy for facility does not have non-typhoidal salmonella. CDI: EHS emailed an updated policy to PIC. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee don gloves with no handwash. CDI: Employee directed to wash hands. EHS discussed with PIC the need to ensure that staff are properly trained on glove usage and handwashing.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink near warmers at entrance to kitchen. CDI: Soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink behind registers. CDI: Paper towels provided.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee pick up a container off of the floor and then move immediately to preparing another potato without changing gloves. CDI: EHS directed employee to change gloves and wash hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken nuggets and spicy chicken nuggets holding below 135F. CDI: Product 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 .

3-501.19(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 cut lettuce, cheeses and two containers of sliced tomatoes being held on TPHC without time labels. CDI: PIC added labels for 10am when the products were pulled from refrigeration. 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 procedures on site during inspection. CDI: PIC wrote procedures during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food stored on the floor of the walk in freezer and cases of lemonade concentration on floor in walk in cooler. Provide additional shelving. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed gasket on the tall reach in freezer is split.

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 in bottom of reach in coolers, on gaskets, on shelves in the walk in cooler; and grease build up on backs of fryers and handles of some fryer baskets. Clean as needed. REPEAT VIOLATION

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on ceiling vents above 3-comp sink. Observed heavy grease and dust build up on walls and floors throughout facility.

6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed hoods not pulling air above fryers with enough suction to keep air free of grease and vapors. Significant grease present in air throughout facility.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed large spoon being stored in hand sink near drive thru. CDI: Sink was cleared.

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 stacked on top of boiled eggs used for salads. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink build up on ice machine. Clean as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shredded cheese, blue cheese, and slaw at prep top near drive thru above 41F. CDI: PIC voluntarily discarded items. EHS will conduct long term compliance visit. 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 .

3-501.19 (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 cut lettuce and two containers of sliced tomatoes being held on TPHC without time labels. CDI: PIC voluntarily discarded items.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed crackers being stored on the floor in the dry storage area, and chicken nuggets on the floor of the walk in freezer.

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 food debris buildup in bottom of reach in coolers and behind fryers. Clean as needed.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sinks near drive thru, hand sink near front door entrance, and hand sink near register. CDI, paper towels provided.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on ice chute at ice machine. Need cleaning.

Repeat: 3-501.19 (C ) (1) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours, food shall begin at 41F, and may not exceed 70F within the 6 hour time period. -P Observed no time mark on cut lettuce, sliced tomato, and cheese. CDI, items discarded by PIC. Time and date mark added on replacement batch.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed can of household pesticide for roach on premises. CDI, item discarded by PIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach crawling on floor near front door entrance to kitchen. PIC was unable to find records of last pest control visit. Previous manager was called and he states the last visit for pest control was on the 19th of September. EHS advised PIC to keep records of pest control moving forward and that frequency of treatments may have to increase.

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

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 grease build up behind fryers and vent hood. Need cleaning.

Repeat: 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled toilets at restrooms. Need 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 build up on ceiling vents above drive thru window. Need cleaning.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy strawberries at walk in cooler. CDI, items discarded by PIC.

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 heavy build up on containers and utensils greasy to the touch. CDI, items removed for Wash/Rinse/Sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed blue cheese, raw beef patties, and slaw cold holding above 41F at front prep line. Observed same items cold holding above 41F at walk in cooler. Observed onions, tomatoes, raw beef patties, lettuce, and white cheese cold holding above 41 at walk in cooler. Observed ambient temperature of walk in at 45F. Observed temperature log from this morning with walk in temperature at 36F. Observed ice build up behind fans of walk in. PIC states raw beef patties were delivered this morning at 10AM and were 35F when received. CDI, TCS foods moved from walk in cooler to walk-in freezer. PIC called in service request and technician arrived onsite during inspection. Technician states defrost mode is not working, which caused ice build up and equipment to malfunction. Technician will defrost ice build up and repair equipment by this evening. Establishment can work from freezer for tonight. EHS will return tomorrow morning to verify that walk in cooler is in good repair. Verification required.

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 no beginning or end times on lettuce and tomato at prep line by window. CDI, time marks added.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk in cooler cold holding above 41F. PIC called technician to repair. Establishment shall not operate due to insufficient capacity for cooling and cold holding. Technician arrived during inspection. PIC states technician will repair the unit by tonight. Establishment allowed to operate from walk in freezer until equipment is repaired. EHS will follow up tomorrow to verify equipment is in good repair.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no head covers on employees at beginning of inspection. CDI, head covers provided.

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 grease build up on vent hood and behind fryer. Need cleaning.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled toilets at women’s and men’s restroom. Need cleaning.

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 no beginning and end times on sliced tomatoes, lettuce, and cheese. PIC states items were just refilled. CDI, time marks added by PIC.

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

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 wash solution at 105F. CDI, hot water added.

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 grease build up behind fryer and at vent hoods. PIC states technicians are due to arrive in the next week to clean.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written procedures for clean up vomiting and diarrhea event. CDI, PIC advised PIC of new requirement and items to be included in written procedures.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink by front. CDI, paper towels provided.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed black build up at ice chute and interior of ice machine. Verification required.

3-501.13 Use approved thawing methods. Observed containers of chili at walk in cooler cold holding above 41F. Employee states frozen chili was thawed under hot running water before placing in walk in. CDI, item removed for reheat.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled floors at bread walk in cooler and grease build up behind fryer. Need cleaning.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up inside ice machine. Need cleaning.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef patties cold holding above 41F. PIC states patties were placed in cooler at 10:30AM. Observed beef in walk in cooler at 41F. CDI, patties placed in walk in to cool. Patties reached 41F by end of inspection.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy grease build up behind fryer where nuggets and fries are held hot. Need cleaning.

6-301.11 Provide soap for hand washing at each handsink. -Pf Observed no hand soap at hand wash sink by front register and in restrooms. CDI, soap dispensers refilled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomato, pepper jack cheese, and raw patty cold holding above 41F. PIC states walk in cooler door was open for 1 hour to accommodate deliveries. CID, voluntary discard by PIC.

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 tomato, chili, and pepper jack cheese with incorrect or no date marking. PIC did not know what day the chili was from or if the pepper jack cheese date was correct (11/21/20). CDI, voluntary discard by PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed soiled spoons and tops stored as clean in bowl on the dish rack. CDI-Moved to 3 compartment sink to be wash, rinse, and sanitized.

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 burgers, chicken, toppings, and fries, not labeled with beginning and end times on arrival. CDI, items labeled.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.-Observed cup lids stored in a soiled container.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed food debris inside the bottom of the tall standing freezer behind the drink station. Also observed black build up behind/inside the lid and along the side of the ice machine.

5-202.12 Handwashing Sinks, Installation (c) Observed self actuated faucets in both mens and womens room do not run for 15 seconds before needing to be reactuated. -0 points-

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed numerous pans with visible food debris stored as clean. CDI took pans to rewash. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes , lettuce, and mixed greens held at greater than 41 degrees. CDI put on time . Repeat violation.

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 cooling covered at insufficient rate to meet cooling parameters. CDI removed cover and proper cooling rate achieved.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with jewelry on hands and arms. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee with painted nails working without gloves. CDI by instruction. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed chicen tenders, chicken nuggets and chilli at less than 135 degrees. CDI discarded all products.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce , mixed greens , and tomatoes at greater than 45 degrees . CDI placed on time temporarily.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on floor of reach in freezer in rear of kitchen.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service lids store with food contact surface up . -0 points-CDI Inverted.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on equipment near fryers and movable shelving in walk in cooler 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 condensation at vents near cook line and throughout rear kitchen area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tcs foods on make line held at greater than 45 degrees. CDI discarded and items placed on time until unit could be repaired. 10 day verification required.

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 salads prepped from morning cooling tightly covered . CdI vented to cool properly.

4-501.11 Maintain equipment in good repair. Observed make line cooling unit not holding temperature.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed recycling dumpster too full and lid unable to close.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored amongst utensils in the rear prep/tomato slicing area. Item removed. Do not store employee food items among customer/restaurant food products, utensils. Item removed by PIC.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bucket stored in the front area handsink. Removed by PIC. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels present at handsinks in the front area, server area, or rear prep area. Handsinks must be provided with paper towels or an alternate drying method at all times.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the rear office area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. EHS arrived during truck delivery. Observed various boxes of food products on the floor. Employees began to properly store the items during inspection.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed various boxes of single use articles stored on the floor due to recent delivery. Items were in the process of being properly stored.

4-501.11 Maintain equipment in good repair. Observed two low coolers with split gaskets in the front prep area. Observed several lexan container lids with cracks/damage.

A REMINDER: All cold foods must be held at 41°F beginning JANUARY 1, 2019. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed overstacked lettuce at 50F in the front flip top, observed overstacked, refrigeration required salsa in the flip top at 60F. Lettuce was moved to the walk in cooler to rapidly cool down to 45F, salsa was discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease/food debris accumulated on the lower reach in cooler gaskets and surfaces on the prep line.

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 very slight trash accumulation under storage racks in the rear area.

6-303.11 Intensity-Lighting - C Observed lighting in the freezer nonfunctional.

4-602.11 Interiors of equipment such as ice machines shall be cleaned at such a frequency that precludes the build up of debris/residue. Observed black residue accumulation around the ice chute of the ice machine. Item cleaned by employee during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bun storage racks stored within 6 inches of the floor in the outside walk in area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pots in the dish area. Items unstacked and allowed to dry by PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food and other residue built up on the sides of equipment, and interior of equipment such as the reach in freezer and grill area coolers.

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

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 soap dispensor in disrepair at the side station area handsink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored amongst other items in the walk in cooler. Ensure that employee items are kept separated from retail food products.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed salad chopping device and several stacked pans in the rear area soiled with debris. Insure that items are cleaned thoroughly after each use. Pans had been stored wetstacked with debris on the interior of each item. These items must be stored clean, and allowed to dry before stacking to prevent bacteria growth in the residual water. CDI by employee rewash of items.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Facility has bread delivered to an outdoor freezer unit, with bread pallets placed on the floor. The lowest food product in these pallets is within 6 inches of the floor. As food items must be kept at least six inches off of the floor, facility should discuss with delivery company methods of achieving that goal.

u4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of wet pans stored in a rear area. Items were visibly wet on the exterior and interior surfaces. Insure that pans are allowed to air dry before stacking.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed exterior dumpsters with sliding doors open at time of inspection. Insure these doors are kept closed to prevent pest attraction/harborage.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. no certified PIC present.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed chopped lettuce in prep line cooler > 45F. CDI- product overstacked in pans. Top layer of lettuce removed from pan.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed several fruit flies throughout kitchen and dining room (around soda machine). REPEAT VIOLATION. PIC will contact pest control company for immediate treatment. Verification visit required within 10 days. During next visit, a 30-day intent to suspend may be issued if establishment does not meet compliance with this violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and spring lettuce stored on line cold hold unit > 45F. CDI by voluntary discard by PIC.

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 beef patties (for chili) in walk-in cooler and freezer without date marking on bag. CDI by date marking bags.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizing solution in 3 compartment sink > 400ppm. Observed sanitizer in buckets > 400ppm. CDI by refilling and testing 300ppm. 7-201.11 Store toxic materials to avoid contamination. -P Observed chemical cleaner stored on table above bread. CDI by relocating to designated chemical storage.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in dining area around beverage station, behind front counter at handwash sink, in kitchen entrance room. REPEAT VIOLATION. VR visit required within 10 days.

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 in reach-in freezer.

5-205.15 Maintain a plumbing system in good repair. Observed water leak at front counter handwash sink.

.3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed several cherry tomatoes with splits in skin. Discussed procedures with PIC for washing and picking through tomatoes to be used on salads.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beef patties cooling < 135F. CDI by moving to walk-in cooler for rapid cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in front room. CDI- Observed steritech log sheet for 11-9-15 visit. Continue to work on eliminating flies.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed one handwash sink without hand soap. CDI added hand soap.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce on line cold holding unit stored > 45F. CDI by removing top portion of lettuce from container. Observed lettuce being overfilled in container. Keep food product down inside pan.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in kitchen. Mostly in front room at entrance to kitchen. REPEAT VIOLATION. Continue to work with exterminator and eliminate harborage areas in kitchen for flies.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debirs build-up inside upright freezer.

2-102.12 Certified Food Protection Manager - C: Person in charge must have an Ansi accredited food protection manager certification. PIC serve safe has expired.

6-501.111 Controlling Pests - PF: Eliminate gnats and flys.

3-305.11 Food Storage-Preventing Contamination from the Premises - C:Discontinue storing tea urn with tea on top of dirty dish water at 3 comp sink.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Floors were sprayed for cleaning. Clean floors against baseboards.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P:Observed employee cooking raw meats with open lesion/burn on wrist uncovered. Must cover wound with a bandage and glove. CDI-covered

4-602.13 Nonfood Contact Surfaces - C: Clean cooking equipment (fryer areas).

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF: Moldy strawberries in walk in cooler. CDI-discarded molded strawberries

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P: Observed employee with stack of covered containers with food inside holding the top of the containers with corner of container(corn) in her mouth. Employee disagreed but Manager spoke with employee. CDI- container placed in sink to be washed, rinse, and sanitized. Manager told employee to use carts to transport food instead of stacking up in hands.

All wet wiping cloths shall be stored in sanitizing solution between uses. Observed one wet wiping cloth by the cash register in the kitchen. CDI- wet wiping cloth was removed.