WENDYS #4

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed food employee handle raw beef then proceed to handle clean single service items without washing hands. CDI: Food employee washed hands.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without test strips for quat. VERIFICATION REQUIRED.

6-301.11 Provide soap for handwashing at each handsink. -Pf Hand soap dispenser not working at hand sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed spicy chicken nuggets not holding 135F and above. CDI PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items in cold top holding above 41F. CDI All items voluntarily discarded. Ambient air holding 41F and below. PIC will monitor if some areas hold better than others and rearrange TCS foods. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 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 and debris build up on and around fryers, debris and residue on shelving throughout. Clean as needed. Repeat

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 walls and floors throughout establishment in need of cleaning. Repeat

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed chili at 151F after reheating for more than 2 hours, according to employee. CDI: Item was voluntarily discarded.

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 American cheese being held on “extended” TPHC for 8 hours, facility was unable to provide written procedures. VERIFICATION REQUIRED. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 and debris build up on and around fryers. Clean as needed.

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 walls throughout establishment in need of cleaning.

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 food employee touch sliced cheese with bare hands. CDI: Item was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various items in walk in cooler above 41F. Ambient air of walk in cooler was 43-48F. Items such as burger patties, bacon and items at 41F were placed in walk in freezer. Raw shell eggs were moved to other refrigeration. Other items were voluntarily discarded. Observed sliced cheeses and shredded cheese on both prep line were above 41F. Ambient air of units were 43-45F. Sliced cheeses and shredded cheese were voluntarily discarded. Facility voluntarily closed while repair tech evaluated unit. EHS observed walk in cooler at 38F at end of inspection. Facility has reopened. VERIFICATION REQUIRED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (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 one pan of cut lettuce without start/discard time labeled. CDI: Item was voluntarily discarded.

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 around fryers. Clean as needed.

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 FRP walls near drive thru with dust build up. Clean as needed.

REPEAT 3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed chili reach a reheat temperature of 150F after 2 hours of reheating. Chili was leftover from yesterday. CDI: PIC voluntarily discarded item. If violation occurs on future inspections a risk control plan may be implemented.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed potato wedges hot holding between 94-101F. CDI: Items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed slaw and ranch in prep top 1 above 41F, ambient air of unit was 52F. Observed salsa and ranch in prep top 2 above 41F. One container of portioned salsa was over-stacked. PIC stated they will not hold TCS items in units until they are repaired. All items were moved to walk in cooler to cool. VERIFICATION 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 .

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

REPEAT 4-501.11 Maintain equipment in good repair. Observed ice build up on sides of walk in freezer door. Observed metal baseboard inside walk in cooler peeling apart from wall. Repair.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris in bottom of reach in cooler and prep units. Observed build up of grease beside fryers.

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 FRP walls with build up of debris near drive thru and prep sink. Observed ceiling vents with dust build up.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed PIC wash hands and re-contaminate them on faucet handles. CDI - PIC coached and hands properly washed. -0-

REPEAT: 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 being reheated in HH well. Times marked indicated that reheating began at 10:45 am. At 12:28 pm, chili had a temperature of 138 F. CDI - PIC voluntarily discarded chili. -3-

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 cooling tightly covered inside of reach-in units and large batch of freshly prepared lettuce cooling covered inside of the walk-in cooler. Refer to temperature chart for details. PIC advised that all products were prepared 10 minutes prior to inspection. CDI - Items from the reach-in units were relocated to the walk-in cooler and all containers left vented to facilitate cooling towards < 41 F. -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.

REPEAT: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple gnat at front hand sink large flies present throughout the facility kitchen and restrooms. PIC demonstrated invoice from Ecolab’s last treatment service on 9/30/23. They due for another treatment on 10/19/23. PIC will contact PCO for immediate services.***No points deducted due to active management of issue. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple clean metal food containers stacked wet on shelving units above 3-comp and prep sinks. Utensils separated to allow to dry. Allow to air dry prior to stacking. -0.5-

4-501.11 Maintain equipment in good repair. Observed significant amounts of ice building up along edges of walk-in freezer door. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding doors left open. -0-

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 FRP walls need of cleaning behind drive thru burger grill area. Clean and maintain clean. No escalation in points due to notable improvement since previous inspection. -0.5-

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chili being reheated in HH well. PIC stated that reheating began around 11:30. at 1:20 chili had a temperature of 136. CDI: PIC voluntarily discarded chili.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheddar cheese and bleu cheese on front prep line with temperatures above 41F. PIC stated they were placed there around 3 hours prior. CDI: PIC took cheeses to WIC to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple fruit flies at front hand sink and back prep sink. PIC stated they are currently being serviced by pest control to address the issue.

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 need of cleaning behind drive thru grill area. Observed floor of walk-in freezer in need of cleaning. Clean and maintain clean. REPEAT

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee beverage being stored above prep table. CDI: PIC voluntarily discarded employee beverage.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf - REPEAT - Observed bucket of ice stored on handsink upon arrival. - CDI - PIC removed bucket.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety - Observed raw shell eggs stored above creamers in lowboy near registers up front. - CDI - PIC moved eggs to walk-in cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 cheese sauce and chili holding below 135F in steam well across from fryers (see temperature chart). Also observed nuggets holding below 135F under heat lamp on left side of fryers (see temperature chart). - CDI - Per PIC, items had been placed on line at 10:30AM. PIC reheated items to above 165F in microwave. Steam well was turned off. PIC turned on unit. PIC voluntarily discarded nuggets.

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 unlabeled squeeze bottles of various condiments. Label all squeeze bottles.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.

4-501.11 Maintain equipment in good repair. - Observed rim around grill cracked. Repair or replace grill rim. Also observed one of the two lights broken on the heat lamp on left side of fryer. Replace bulb to ensure heat lamp functions properly.

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. - REPEAT - Observed food residue and debris on the inside and outside of refrigeration units and large equipment. Clean and increase cleaning frequency to maintain clean.

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. - REPEAT - Observed damaged FRP board with black buildup near drive thru window. Replace FRP board. 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. - REPEAT - Observed walls throughout facility in need of cleaning. Observed floor of walk-in freezer in need of cleaning. Clean and maintain clean.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed whisk stored in handsink upon arrival. CDI: Whisk was removed.

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 frosty-cino mixes stored in carafs above 41F. CDI: Products permanently placed on TPHC. TPHC form filled out during inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with watch on preparing food. EHS advised PIC of what jewelry is approved.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans stored as clean on shelves above vegetable prep sink. REPEAT VIOLATION

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 pans used for bacon where the non-food contact edges are encrusted with food/grease build up. Observed drawers for hot holding with food debris and build up. Ensure more frequent cleaning. Observed grease build up on handles of fryer baskets. 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 roof leaking in main entrance to kitchen near bun storage and near first drive through window. PIC stated that he has gotten corporate approval for a new roof but it has not been scheduled yet. Observed mop sink is not smooth and easily cleanable and is pooling water in part of the sink. Observed missing tile at the baseboard near the mop sink. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed in cabinet under lemonade dispensers.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF - Observed food employee present written employee health policy but policy did not include nontyphoidal salmonella as reportable illness. CDI, new handout provided.

2-501.11 Clean-up of Vomiting and Diarrheal Event - PIC not able to provide written cleanup and diarrheal and vomiting plan. CDI, handouts emailed.

3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation - Observed shell eggs stored over cheese sauce in walk in cooler. CDI, foods relocated for proper storage.

7-201.11 Store toxic materials to avoid contamination. -P - Observed cleaner stored over single-service gloves on back storage rack. Observed degreaser stored on clean drainboard of 3 compartment sink. CDI, chemicals relocated for proper storage.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple fruit flies in facility. EcoLab provides pest control and recommended additional treatment and measures may be necessary to control fruit flies.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacking of clean pans. Repeat.

General Comment: 4-501.11 Maintain equipment in good repair. Observed split gasket on door of walk in freezer. Observed door of low reach in refrigerator rubbing against nearby equipment and not easily closed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needed on shelving throughout, floors under beverage dispenser and nonfood contact surfaces and counters behind front counter and handwashing sink area to prevent potential pest harborage. Observed grease accumulating behind hard to reach equipment.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Cut lettuce reported to be cut and began cooling at 9:30 this morning and found over 4 hours later above 41F. CDI. Lettuce voluntarily discarded by manager.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Shredded cheese and blue cheese on make line as well as Rae burger patties in meat well observed cold holding above 41F. Items had been out of temperature for less than 4 hours and were moved to walk-in cooler to rapidly cool. This item has been repeated on last three consecutive inspections. Risk control plan was implemented today to ensure cold holding improves.

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 Cut lettuce and sausage patties observed cooling in dense, plastic containers that were tightly covered. CDI. Uncovered and lettuce discarded.

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

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels missing at front handsink. CDI. Obtained.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chili by drive thru window observed hot holding in some parts of the food below 135F. CDI. Sent to be reheated. Chicken nuggets also observed hot holding below 135F. Discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods on prep line observed cold holding above 41F (see chart above). CDI. Foods had been in units less than 4 hours and were sent to walk in cooler to rapidly cool and replaced with adequately temped product. Repeat violation.

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 Extended TPHC for tempered cheese observed without time stamp. CDI. Cheese time stamped and education provided.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Box of croissants on floor in bread walk-in cooler.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Employee observed washing hands then turning off faucet handles without paper towel or barrier. CDI. Employee rewashed hands properly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Probe of thermometer was observed with old food debris. Manager washed and sanitized thermometer. Repeat violation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chili observed hot holding near front counter at 133F. CDI. Chili was sent to be reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods in walk-in cooler observed above 41F (see chart above). When in walk-in cooler, it was observed unit was turned off. Manager reported employee turned off unit while unpacking delivery a couple hours before. CDI. Units were turned on and functioning properly and foods were moved to freezer to rapidly cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wiping cloth sanitizer observed with food debris. Sanitizer buckets changed.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification today. -2-

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 food employee filling ice bin at drive thru window spreading ice with scoop while bare hands touching ice. CDI - PIC educated food employees. Ice bin emptied and fresh ice placed in bin without touching with bare hands. -1.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on probe of food thermometer and on tongs in place at hot drawers stored as clean. 4-703.11 Hot Water and Chemical-Methods - P Chemical sanitizing using quaternary ammonia solution shall have a contact time of no less than 30 seconds for proper sanitizing. Observed swabbing method of applying quat sanitizer for less than 10 seconds contact time during washing in 3-comp sink. CDI - PIC demonstrated to employees proper contact time for sanitizing using swabbing method. -1.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in facility and one small insect on shelf over make table.Per PIC, company is using pest control every two weeks until problem reemdiated. -1- REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed sanitized, wet bin for salad lettuce used to refill salad lettuce for cooling in walk in cooler. -.5-

4-501.11 Maintain equipment in good repair. Observed split gasket on freezer unit at fryers. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy buildup on the back of fryers at cook line. -.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw burgers in opened plastic liner at cook line cold holding at 43F. Those containers without the plastic liner on the raw burgers was cold holding at 41F or below. CDI - PIC removed plastic liner to see if this liner was insulating ocntainer at cook line. -1.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shakers with seasoning at cook line and hot line without labels. -1- REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen near rear drive thru window. -0-

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed buildup in the washing solution at beginning of inspection and buildup in the rinsing compartment of the 3-comp sink. -.5-

2-301.14(F) Wash hands after activities that contaminate them. -P Observed food employee placing raw hamburgers on grill and then touch handle of spatula to flip cooking burgers and then wiped hands on sanitizing cloth at flat top. CDI - PIC instructed handwashing and educated food employee when to wash hands. -2-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on squeeze bottles of mustard nor on spice shakers with dried spices inside. -0-

4-501.11 Maintain equipment in good repair. Observed ice buildup around door of walk in freezer. REPEAT -1-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed expired quat sanitizer test strips from January 1, 2019. CDI - PIC placed new roll of test strips in service that were not expired. -0-

5-205.15 Maintain a plumbing system in good repair. Observed slow draining handsink inside kitchen entrance and in women's restroom. -0-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled toilet inside first stall in women's restroom. REPEAT -.5-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer at less than 100 ppm in use at prep and cook line. CDI - PIC instructed all containers changed and reminded employees to change at least once every 4 hours. -1.5-

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 overstacked raw ground beef at the cook line at 48F and salads cooling with snapped on lids in reach in cooler before going to prep unit at prep line. -1-REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buns stored on rolling riser at 5 inches off the ground. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing bracelet while plating food and cooking. -0-

4-501.11 Maintain equipment in good repair. Observed burning plastic bulb coating at hot holding unit. -0-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed buildup on the toilet seat and front of stool. -0-

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands without drying them. CDI - PIC instructed employee to dry hands. 2-301.15 Only wash hands in handwashing sink. -PF Observed employee use pre-rinse nozzle to spray off hands and then drying them. CDI - PIC educated employee on proper handwashing. -2-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at either restroom or the handwash sink behind the register. CDI - Handwashing signs given today. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in the handsink next to the 3-comnp sink. CDI - PIC stated he just used the last paper towels and dispenser refilled. -0-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed RTE salad toppings on walk in shelf under unwashed produce. CDI - PIC moved RTE foods. -0-

4-602.11 (E)(4) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the interior of the ice machine flap and walls and dining room soda dispenser. REPEAT -1.5-

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed nacho cheese in hot line at 67F and chili at 89F. CDI - PIC stated this product needed to reheat in microwave prior to place in in service. Foods reheated in microwave to 177F. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed baked potatoes in hot box overnight at 116F. CDI - PIC voluntarily discarded and stated the procedure is to toss remaining potatoes at the end of the night. -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 chili made with cooked hamburgers from the day before and cut lettuce from the day before without date marking. -1.5-

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 tight wrappings on cut tomatoes and lettuce, overstacked lettuce and items cooling in the reach in without temperatures monitored. Observed Daily Food Safety Log that has not been filled in for two days. CDI - PIC calibrated thermometer and began taking temperatures. -.5-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cup lips exposed at the front counter. -0-

4-502.11(A) Maintain utensils in good repair. Observed plastic containers and spatula damaged in the kitchen. REPEAT -1-

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed ground beef in the rinsing compartment of 3-comp sink after cleaning and filling with rinse water. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on reach in cooler door gasket and in the rinsing compartment of 3-comp sink. -1- REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed loose cove moulding near can wash and loose rubber floor near the second drive thru window. REPEAT -1-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up starting to form inside ice machine. CDI - Staff began cleaning during the inspection.

4-502.11(A) Maintain utensils in good repair. One plastic badly cracked from heavy use. CDI - Discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dark build up from reach in cooler door gasket.

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. Replace broken base board tiles at corner by three comp sink and wall by fryers; repair floors with missing grouting.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Lettuce and slaw holding above 45F in make line. CDI - Relocated to walk in cooler for rapid cool down.

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 Large tub of lettuce cooling with lid on in walk in cooler. CDI - Lid removed to facilitate rapid cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one house fly in kitchen. Continue working with pest control service provider to eliminate pests.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from wire shelves in walk in cooler.

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. Replace broken base board tiles at corner by three comp sink and wall by fryers; repair floors with missing grouting.

2-401.11 Employees may eat, drink, and use tobacco in designated areas only. Observed line cook eat a piece of bacon at the grill. CDI - Verbal correction; employee acknowledged understanding of rule.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Tomatoes stocked above the top of the pan and holding above 45F. CDI - Out of temp portion relocated to walk in cooler for rapid cool down. Improvement from last inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer bucket testing at 50ppm quat at back up line. CDI - Dumped and refilled at correct concentration.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed one ice paddle stored in direct contact with walk in freezer shelf; others were wrapped in food grade bags for protection. Clean and sanitize paddle and wrap before placing back in freezer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cole slaw and salad mix holding above 45F in make station by grill. CDI - Both discarded.

4-501.11 Maintain equipment in good repair. Chipping paint on shelves in walk in cooler. Repaint or replace.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Facility could not locate quat test strips. VR - Will return within 10 days to verify correction.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from shelves in walk in cooler, especially thawing rack.

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 dust from AC vents above salad prep sink.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present at start of inspeciton has a current food protection manager certification. Certified manager arrived minutes later; staff have been on site working for over an hour.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed tomatoes, strawberries, blackberries sotred above ready to eat items such as diced toamtoes on speed rack. CDI - PIC rearranged speedrack with correct storage order.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Minor build up inside ice machine near ice chut. CDI - Cleaned during the inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Sliced tomaotes preped today and labeled "TUES". Make sure date marks accurately reflected the day prepared. CDI - Labels corrected.

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 Lettuce cooling in the walk in cooler with the lid on; more lettuce cooling in the walk in cooler tightly wrapped in plastic; cut tomatoes placed in make line to cool; salad cooling in low prep cooler with lid on tight. CDI - Tomatoes relocated to freezer for rapid cool down; all others vented to allow rapid cooling.

4-501.11 Maintain equipment in good repair. Chipping paint on shelves in walk in cooler. Repaint or replace.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Boxes of unwashed tomatoes stored above frosty drink mix in walk in cooler. CDI - Rearranged with unwashed tomatoes on the bottom. Improvement from last inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cole slaw holding above 45F in make top. CDI - Discarded.

4-501.11 Maintain equipment in good repair. Split gaskets on reach in freezer door and low prep cooler door. Replace. Also, chipping paint and minor rust on walk in cooler shleves. Repaint or replace.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed grape tomatoes and unwashed large tomatoes above preped and or ready-to-eat foods in walk in cooler. CDI - Unswashed tomatoes placed on low shelves for proper storage order.

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 Cut lettuce placed in make line to cool; salad mix in walk in cooler cooling with lid on. CDI - Lid removed; cut lettuce relocated to walk in cooler for rapid cool down.

General Comment 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Boxes of unwashed tomatoes stored on top shelf above lettuce that has been washed and cut. CDI - Staff began rearranging walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Lettuce and cole slaw holding on make line above 45F. CDI - Items placed into cooler for rapid cool down; do not stock products in make line above the fill line on the food pans.

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 Lettuce cooling while lidded and tomatoes cooling while tightly wrapped. CDI - Both items vented to allow proper cooling.

3-501.15 Cooling Methods - PF: Observed chilli meat 143F being chopped and placed in bag for cooling. Bag was sealed completely. The bag should be vented to ensure proper cooling. Informed by Sean (manager) that the meat was for today's chilli. CDI- opened bag for proper cooling.

2-303.11 Prohibition-Jewelry - C: Observed employee with watch on wrist and rings on fingers. Discontinue wearing jewelry on wrist. A wedding ring or plain ring can be worn on hands.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF: Employee washing dishes in 103F wash water. Must be 110F when washing dishes. CDI-added hot water to get 110F.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. All in use utensils shall be washed and sanitized every four hours. Manager stated that the tongs used in the reach in prep cooler were washed every night. CDI by instruction.

4-901.12 Wiping Cloths, Air Drying Location - C. All wet wiping cloths shall be stored in sanitizer between uses. Observed a wet wiping cloth being stored with the to go cup trays. CDI- wet wiping cloth was placed in sanitizing solution.

2-401.11 Eating, Drinking, or Using Tobacco - C. Observed an employee drink being stored over consumer foods in the reach in cooler beside the dish washing station. CDI- employee drink was voluntarily discarded.

4-602.13 Nonfood Contact Surfaces - C. Observed build up on the soft drink dispensing button at the soft drink dispensing machine by the drive through cash register. CDI- a sanitizing cloth was used to remove build up.

6-301.14 Handwashing Signage - C. Observed no handwashing sign at the handwashing sink by the front counter. CDI- handwashing sign was provided in English and Spanish.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF. Observed the mechanical warewashing machine washing dishes at 92F. CDI-warewashing sink was drained and filled with water that had a temperature of 120F.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed one cup of cut lettuce and two cups of cole slaw cold holding at 62F. CDI- cole slaw and cut lettuce were voluntarily discarded.

Employee health policy must include the time range of when to report illnesses/symptoms in relation to foodborne illnesses. Observed an employee health policy but there was no time frame in which employees are to report their symptoms/illnesses. CDI by instruction.

Employees must wash hands between donning on a new pair of gloves. Observed an employee don on a new pair of gloves without a handwash in between. CDI- employee removed gloves and washed her hands.

Wet wiping cloths shall be stored in sanitizing solution when not in use. Observed a wet wiping cloth on the table by the cash register. CDI- wet wiping cloth was removed.