WENDY`S #27

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed two food employees wash their hands at the handsink, then turn off faucets without using a protective barrier. CDI: Employees were educated and they re-washed their hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a few single-serve gloves stored inside the handsink next to the make line. CDI: Gloves were removed. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed soft drink dumped inside the handsink located behind the register. CDI: Drink was discarded. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in the dispenser of the handsink next to the make line. CDI: PIC refilled with paper towels.

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 two pans of sliced tomatoes that were temping above 41F, stored inside the WIC. Date stickers showed that the tomatoes were prepped this morning at 9:04AM; EHS's observation was at 3:30PM. Two other pans of sliced tomatoes prepared at the same time this morning were temping at 41F. CDI: Tomatoes were voluntarily discarded since 4 hour cooling window had passed. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of fried chicken tenders temping below 130F, under the heat lamp. Food employee stated that they fried these moments before EHS walked in. CDI: Food employee reheated chicken tenders to above 165F and placed in the HH shelves. REPEAT VIOLATION. 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 .

3-501.15 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 two pans of sliced tomatoes stored inside the WIC that had missed the 4 hour cooling window. Both pans were tightly wrapped in seran wrap. PIC stated they usually keep half of the wrap open while cooling, to allow cold air flow inside the pans. CDI: Tomatoes 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 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 soiled gaskets in cold holding units throughout the facility. Observed heavy accumulation of food debris on interior surfaces of RIF. Observed soiled interior surface of microwave. Observed shelves on the speedrack inside the WIC soiled with food residue. Increase cleaning frequency.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sautéed mushrooms and cheese sauce being held hot below 135F. PIC removed double pan and reheated both foods to 170F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods in the prep top 1 (near drive through) above 41F. See temperature chart. PIC discarded food that were put in the unit yesterday and put others (that were put in around 10:30 am) in the WIC uncovered and cooled down to 41F during inspection. 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 .

3-304.12 (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 the ice scooper at the drive through touching the ice. CDI PIC removed scooper from inside the ice bin.

4-501.11 Maintain equipment in good repair. Observed prep unit 1 near drive through not holding tcs foods at 41F or below. The ambient air of the unit is 55F today. Facility will use their other prep unit in the front until this one is repaired. REPEAT VR needed 2-23-25

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility is using Quat sanitizer at the 3 comp sink but has only chlorine test strips. CDI PIC provided correct test strips.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed shelled eggs over orange juice in reach in cooler. CDI PIC moved eggs to bottom shelf For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the white shield inside the ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods in the prep top near the drive through above 41F. See temperature chart. Ambient air of prep top is 56F today. The unit is next to a grill and does not had a lid. Facility has already tried using TPHC for this unit and found it difficult to keep up with the procedures. EHS did not observe any TPHC stickers on the food today. CDI PIC voluntarily discarded tcs foods. REPEAT UNITS WAS REPAIRED TODAY and ambient air is now 39F For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food with jewelry on her arm. 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 with no head covering on.

4-501.11 Maintain equipment in good repair. Observed 1 prep top and the meat cooler used for hamburgers not operating and not being used. Also observed the other prep top not holding tcs foods at 41F or below. The ambient air of the second prep top was 56F. These units have not been operating properly for at least a year. CDI THIS UNIT WAS REPAIRED TODAY AND THE AMBIENT AIR IS NOW 37F

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 multiple employee food commingled with customer food in the reach in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes and sliced cheese in prep top above 41F. PIC stated that it was put in early this morning. EHS advised PIC to put drive through prep top on TPHC since it is next to the grill. EHS assisted PIC in completing TPHC form today. CDI PIC voluntarily discarded. Observed raw burgers on top of burger cooler at 46F. PIC stated that they were put out about one hour ago. CDI PIC put pan in WIC to cool back down. EHS advised PIC to only fill pans halfway. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 2 pans of shredded cheese in the WIC not date marked. CDI PIC put date mark on cheese. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pan of old cheese sauce with no date mark and pan of cooked eggs with an expired date mark in the WIC. CDI PIC voluntarily discarded cheese sauce and eggs. 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 .

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 handling food with polished nails without gloves on. CDI Employee washed her hands put on gloves

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Employee was observed washing dishes and only washed and rinsed the pans with no sanitize step. Utensils and food-contact surfaces of equipment must be sanitized after cleaning. CDI - Pans put back in sink to be re-washed and sanitizer solution filled up in sink. // 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Several metal pans and plastic hot holding pans found with visible food and grease residue on them. Utensils shall be cleaned to sight and touch. CDI - Soiled pans moved back to 3-compartment sink to be washed. If encrusted grease can’t be cleaned off the hot holding pans, then the establishment must acquire new pans that are easily cleanable. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cole slaw (52F), tomato (45-50F), lettuce (44F), and blue cheese (48F) were above 41F in cooler on line. PIC stated that establishment is using temperature control for cooler. Recommend establishment use time as a public health control for TCS foods on line as the grill heat is causing food in the top of the unit to rise above 41F. CDI - Items placed on TPHC and PIC sent black TPHC template to fill out. If cold holding is a violation next inspection, a risk control plan will be implemented. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Containers of chili and cheese sauce in walk-in cooler were missing date labels. TCS ready-to-eat foods must be labeled with prep date and held for no longer than 7 days under refrigeration, with day 1 being the date of prep/opening. CDI - PIC placed labels on items. 0 pts. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 employee on the line observed wearing watch/jewelry on wrists. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of metal pans stored as clean were stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

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. Additional cleaning necessary on sides of cooking equipment and the interiors of the coolers on the line. Clean these areas more frequently.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee filling up water pitcher in hand sink. CDI: Employee was redirected and informed of hand sink use limitations.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili hot holding in steam well with temperature lower than 135F. PIC stated that the chili was finished reheating and was now hot holding before EHS took first temp. CDI: PIC voluntarily discarded chili. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw burger patties over stacked in CH rail with the top portion showing temperatures above 41F. Bottom half of stacked patties were 41F or below. REPEAT. CDI: PIC took top half of raw burger patties to WIC to quickly cool to 41F or below. Ambient temperature of cooler was 36F. 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 .

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 PIC with artificial, painted nails grab top half of stacked raw burger patties with no gloves. CDI: PIC washed hands and donned gloves.

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 buildup of food reside, debris, and grease on exterior and interior nonfood contact surfaces of equipment throughout facility. Clean and increase cleaning frequency to maintain clean. REPEAT: points not increased due to improvements since last visit.

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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. - Observed employee wash hands and turn off faucet with bare clean hands. Utilize paper towel to turn off faucet after washing hands. - CDI - PIC educated employee on proper handwashing procedures. Employee washed hands again properly.

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 raw burger patties holding above 41F (see temperature chart). Unit for holding raw patties not functioning properly. Per PIC, burger patties had been placed in the unit after lunch rush. Majority of burger patties moved to WIC to quickly cool. PIC placed remainder of patties on time. Do not store burger patties in unit until repaired. Utilize TPHC until unit repaired if using unit. EHS provided PIC with TPHC written procedures form. - VR - Verification required within 3 days to ensure unit has been repaired.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed multiple squeeze bottles of condiments lacking labels. Label all squeeze bottles.

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 heavy buildup of food reside, debris, and grease on exterior and interior nonfood contact surfaces of equipment throughout facility. Deep cleaning needed. Clean and increase cleaning frequency to maintain clean.

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 walls and floors, particularly floor of walk-in freezer, in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean.

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 not able to answer correctly to questions regarding operation of establishment and did not have certification.

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 PIC did not have certification. CDI by instruction.

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 adjust mask / touch face without washing hands before proceeding to food preparation and other tasks. CDI by instruction.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed employee fill pitcher with water at handwashing sink. CDI to fill at other sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed cooked beef held in warmer at 80 degrees F. Staff stated food held in unit overnight. CDI, beef voluntarily discarded by PIC.

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 chili meat and lettuce recently prepared and cooling in tightly covered containers. Chli meat was at 45 degrees F at 9:57 am. At 10:43 chili meat remained at 45 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, covers partially removed to facilitate heat transfer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few pans wet stacked above 3 compartment sink. Repeat. Points not escalated as improvement made since previous inspection.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC not able to demonstrate that they had certification during inspection. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Ensure PIC duties followed and ensuring foods are maintained at required temperature.

2-102.12 (A) Certified Food Protection Manager. PIC unable to demonstrate that they had ANSI accredited certified food protection manager while present during inspection.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF - Observed PIC not able to locate a written employee health policy on premises. PIC able to name some reportable symptoms but not able to fully demonstrate verbal health policy and communicate reportable illnesses including nontyphoidal salmonella. CDI handout provided to PIC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed 2 handwashing sinks without towels. Facility ran out of disposable towels. CDI, employee provided disposable towels for handwashing sink from other location.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed chili in reheating process in morning over 2 hours according to staff but staff forgot to turn reheating unit on. Observed chili at 122 after 2 hours according to staff. CDI, chili voluntarily discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed shell eggs held on counter at 66 degrees F. CDI, eggs relocated to cool. Time as a Public Health Control discussed as option.

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 egg and sausage mix with discard date of 10/7 and burrito in low reach in cooler with prep date of 10/6. CDI foods voluntarily discarded by PIC.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shelled eggs stored over juice boxes in reach in cooler. CDI - PIC moved eggs to proper location. - 1.5 -

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed plastic to-go container used as scoop in blue cheese. CDI - PIC removed scoop. - 0 -

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside of one storage drawer in need of cleaning. - 0 -

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 eggs/sausage mix in the small reach in unit with date marks 1/18-1/19. PIC discarded items.

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 tomatoes cooling in the walk in cooler tightly covered. Observed salad cooling in the tall reach in unit covered after being prep. CDI-Tomatoes were uncovered in the walk in cooler and salads were moved to walk in cooler with lid off to cool rapidly.

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

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

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf-Observed no paper towels at the handsink near the fryers. CDI-PIC provided paper towels.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed inside the tall reach in freezers. Observed food debris building up on the bottom.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3 comp sink reading 0ppm. CDI- PIC filled sink with fresh sanitizer.

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 TPHC procedures could be found. CDI- Emailed PIC TPHC form and had them fill it out.

4-501.11 Maintain equipment in good repair. Observed broken gasket on unit.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with limited knowledge on employee health policy. CDI- Gave PIC poster to hang up for employee health. 2-102.12 Certified Food Protection Manager - C Observed no one on staff with a valid certified food pertection manager certificate. PIC's serve safe is expired.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwashing sink behind registers used as a dumping station. Observed PIC fill up water cup at handwashing sink. CDI- Had a conversation with PIC about not using handwashing sinks for anything other than handwashing.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizer at 3-comp sink not coming out of dispenser at proper strength. PIC contacted ECO Lab and they will be out today to fix the dispenser. CDI- PIC has chlorine and test strips to use while she waits on ECO Lab.

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 written procedures for TPHC on file. PIC stated they keep lettuce, tomatoe, cheese, and other items on line on TPHC. CDI- Provided PIC with TPHC and had her fill it out.

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. Observed salads in reach in cooler in tightly covered containers reading 47F. PIC stated salads were prepped this morning. CDI- Had PIC place them in freezer with lids off to rapidly cool. Salads cooled to 38F.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors and lids on dumpster not closed. PIC explained she put in an order for new lids for the dumpsters. Lids were bent and not abloe to properly close.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed 2 containers with food debris stuck on them while they were stored as clean. CDI - items were removed to be re-washed. Observed black build up in the ice machine. CDI - machine was cleaned during the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chili meat holding at 124F in the hot hold drawer. CDI - reheated to 171F.

Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed tomatoes, lettuce and shredded cheese holding above 41F on the prep line. CDI - items were placed in the walk in cooler and freezer to cool; see temperature chart.

General comment 8-103.12 Conformance with Approved Procedures - P,PF - Observed time not marked on 2 containers of sliced cheese. CDI - times were marked.

REPEAT VIOLATION 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed wet stacking on containers. Verification required 5/24/2019

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw bacon stored above cooked burgers in the walk in cooler. CDI - burgers were removed.

General comment 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed lettuce, tomato, raw burgers, shredded cheese and salads between 42F-45F. Reminded the PIC of the temperature change to 41F. The items were cooled in the walk in freezer; see temperature chart. Any TCS items found holding above 41F in the next inspection will result in points being deducted.

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

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the fry freezer, the salad cooler and the walk in cooler. Replace gaskets.

REPEAT VIOLATION 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed low grout throughout the facility. Patch the grout or repair/replace the floor.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee drink stored on a prep table. CDI - drink was removed.

General comment 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed ice in the hand sink. Reminded the employees and PIC that the hand sink is only for handwashing; do not dump in the handwashing sink.

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

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 the gaskets on the prep lines.

Repeat violation 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed low grout throughout the facility.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf - Observed times not being marked on the sliced cheese. CDI - times were correctly marked.

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 and broccoli cooling while covered with saran wrap in the walk in cooler. CDI - saran wrap removed to facilitate cooling; see temperature chart.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gasket on the walk in cooler. Replace gasket.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. - Observed containers being washed in 107F water. CDI - more hot water was added to maintain at least 110F.

Repeat violation 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed low grout throughout the facility.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Bucket stored in handsink behind register. CDI - Bucket removed.

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. Repair floors with grouting missing between tiles near three comp sink. 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. Clean floors around edges and under equipment throuhgout.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed trays inside the handsink behind front register-CDI-Trays were removed

. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed chili and cheese sauce holding at 95-99-CDI-Both were discarded

4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy - PF-No thermometer present in the fry box, and the temperature was above 45-CDI-Thermometer was provided and fries removed from unit-repairman called

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.-Obsewrved jewelry on arms of two employees and observed a ring with that wasn't a plain wedding band-CDI-Manager asked employees to remove jewelry. 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 what appeared to be artificial fingernails and fingernail polish-CDI-Manager asked employee to wear intact gloves

4-501.11 Maintain equipment in good repair.-Observed fry unit not operating properly and observed hold holding unit near front line not plugged in properly-CDI-Fry unit wasn't used and hot holding unit was plugged in properly

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Much better. General cleaning needed on outside of reachin up front and cleaning needed to left of drive thru reachin

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. Floors greasy and dusty ac vents

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 touch lettuce with bare hand-CDI-Lettuce was thrown out

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf-Observed no towels at the hand sink in the bun area-CDI-Towels were provided

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed black mold inside the ice machine-CDI-Mold was removed and ice machine cleaned and sanitized

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P-Observed foods insdie the walkin above 45 and observed overstacking of food in prep units-CDI-Foods out of temp were discarded and overstacked foods were removed

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 food dated marked for 7 days, but temperature was above 45-CDI-Instructed on how to properly date mark with regard to temperature. No date marking on cooked ground beef used for chili

4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy - PF-Observed no thermometers inside two reachins

3-305.12 Food Storage, Prohibited Areas - C-Observed lettuce container on top of the trash can-CDI-Container was removed and changed

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.-Observed wiping cloths on top on tables

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.-Observed utensils for salad items stored with handles inside the product

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking on clean utensils

4-904.11 Display and handle single-use and single-service articles to prevent contamination.-Observed single service cups overstocked extending beyond holding devices-CDI-Cups were removed

3-304.15 (B)-(D) Gloves, Use Limitations - C-Observed used glove stored at the hand sink-CDI-Glove was removed

4-501.11 Maintain equipment in good repair.-Observed cracked gasket on prep unit near drive thru area and light under the hood in this area not functioning. Rusted shelving inside reachins. Walkin temperature above 45. Recaulk hand sink behind front counter

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -Observed crumbs inside reachin freezer, grease buildup on equipment areas at fry station, Clean gaskets with debris. Clean storage shelving

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.-Grout missing on floors areas. Clean behind equipment

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at front hand sink. CDI - Restocked during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P TCS items in front make line holding above 45F (partially due to overstocking of products). CDI - Items recently stocked were placed on TPHC today; other TCS items were discarded. Advised PIC to call for service and rely on side make line until the front make line can maintain temps.

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

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. Grouting missing from in between floor tiles in areas throughout kitchen. Repair.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed front handsink used as a dump sink and soap blocked by drink trays. CDI-through instruction and soap unblocked.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items such as sliced tomatoes and lettuce overfilled in pans on open prep line and above 45F. CDI-product above 45F taken to walk in cooler to rapidly chill.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled buckets of chemicals. CDI-labeled.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handle stored down in ice, and in several pans of food stored in walk in cooler.

5-205.15 Maintain a plumbing system in good repair. Observed slow draining handsink in back of kitchen.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee beverge stored on work surface.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed dried food debris on tomato slicer and vegetable slicer. cdi by wash, rinse, and sanitize.

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 pacakged chili beef in walk-in cooler and freezer without proper date marking on bag. CDI- PIC labeled bags for date.

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 upright freezer.

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. observed dried grease splatter on walls of can wash.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chopped lettuce x2 stored on line in cold hold unit > 45F. CDI by voluntary discard.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Pf No test strips available. VR 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 upright freezer.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshielded light fixture in back room.

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 bags of ground beef stored in walk-in cooler without date marking on bag. CDI by date marking.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up inside ice machine. Clean and sanitize. REPEAT VIOLATION Observed food debris build-up inside upright freezer.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: CLean inside microwave, big ice machine and drink nozzles at drive thru. CDI-cleaning during inspection

4-602.13 Nonfood Contact Surfaces - C: Clean fry and nugget station.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Clean flap inside big ice machine(repeat). Clean drink nozzles at drive thru. Verification needed.

4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF: Small salad cooler on front line reading 57-58F. Must have the capability to hold cold foods cold at 45F or below. Verification needed.

4-901.11 Equipment and Utensils, Air-Drying Required - C: Do not stack dishes wet on 3 comp drainboard. Must air dry all dishes.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Clean flap inside big ice machine. Black substance growing. CDI-PIC cleaned during inspection.

6-202.11 Light Bulbs, Protective Shielding - C: Replace light bulb that is hanging under hood needs to be replaced(burned out) and must be shatterproof or covered.

All food contact surfaces shall be clean to sight and touch. Observed black residue on the interior of the ice baffle. CDI- ice baffle was removed and properly sanitized.

All working chemical bottles shall be properly labeled. Observed a bucket of sanitizer without a label. CDI by instruction.

All wet wiping cloths shall be stored in sanitizing solution between uses. Observed two wet wiping cloths outside of solution.