WENDY`S #29

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed PIC was unable to answer questions at to employee health policy. CDI. Education was provided and also another policy given to facility. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no written procedure for responding to a vomit and diarrheal clean up. CDI. PIC was provided one. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 container of salt without label. Cdi. Pic labeled. Repeat

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food without the use of a head covering.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in use spoon store in surface with build up. CDI. PIC removed to be washed.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of cleaned dishes.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use straws and cups stored directly by trash cans upfront.

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 on top of hot holding unit and toaster above sandwich make line, RI coolers and build up in hood vents. Clean as needed.

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 hood vents. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED eggs in prep area, slaw in WI at temperatures above 41F. CDI. PIC voluntarily discarded. Repeat For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (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 multiple items in the WI without dates. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 container of salt without label. Cdi. Pic labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of frozen food items stored directly on the floor in the WI freezer and WI cooler.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food without the use of a head covering. CDI: Employee donned a head covering.

4-501.11 Maintain equipment in good repair. Observed RI cooler upfront in disrepair. Repeat

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed one of the dumpsters missing drain plugs.

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 walls peeling from the floor at the dry storage area in the back. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed water leaks on the floor in the kitchen area.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage with no lid being stored on shelf in walk in cooler above food items. CDI: Employee removed employee beverage. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed two metal pans with build up being stored as clean. CDI: Metal pans were returned to be W/R/S.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed fried egg patties being held at 124F in hot holding unit above prep cooler. CDI: Employee voluntarily discarded eggs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a pack of raw burgers being held in grill prep cooler at 47F and bags of shredded cheese, cut lettuce and sliced pepperjack cheese above 41F in prep reach in cooler. CDI: Employee moved all items to walk in cooler to rapidly cool as they were placed in units at approximately 8am. REPEAT.

4-501.11 Maintain equipment in good repair. Observed prep reach in cooler below grill with two doors that would not stay shut and torn gasket on grill prep reach in cooler. Submit a service request to have cooler doors repaired and replace gasket on grill prep cooler. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on top of hot holding unit and toaster above sandwich make line and build up in hood vents. Clean as needed. REPEAT.

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

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 worn away grout in between floor tiles in several areas throughout kitchen. Replace worn away grout in between floor tiles. REPEAT.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage being stored on prep sink counter used for preparing vegetables. CDI: Employee beverage was removed.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P 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 . Observed employee wash and rinse a metal container and sanitize container for 5 seconds in sanitizer compartment of 3 compartment sink. CDI: Employee sanitized container for 30 seconds with EHS intervention.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of American cheese, ghost pepper cheese and Asiago cheese being held above 41F in prep flip top cooler and a container of sliced tomatoes in prep reach in cooler above 41F. See temp chart. CDI: PIC moved all items to WIC to rapidly cool. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food without the use of a head covering. CDI: Employee donned a head covering.

4-501.11 Maintain equipment in good repair. Observed prep reach in cooler below grill with two doors that would not stay shut. Submit a service request to have cooler doors repaired. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on storage shelf used for storing clean equipment and utensils. Clean as needed. 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 worn away grout in between floor tiles in front of fryers and grill. Replace worn away grout in between floor tiles. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed two employee cell phones being stored on prep counters. CDI: Employee cell phones were removed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed cleaning needed to remove pink and brown biofilm from ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS food items, that were not on TPHC, cold holding above 41F at expo cooler such as ranch, chipotle sauce, Asiago cheese, and several single serve containers of sour cream (refer to temperature chart). PIC was not able to tell why these items were out of cold holding. All other TCS food items in unit were maintaining 41F and below. CDI-All items were voluntarily discarded. Also observed raw beef patty cooler not maintaining an internal temperature below 41F but instead maintained an internal temperature of 55F and all raw beef patties were maintaining 48F in the patty cooler. PIC stated patties were filled an hour ago from reach in portion of the patty cooler which maintained below 41F. Beef patties were relocated to the walk in cooler to rapidly cool. VR-A verification visit will be conducted to verify that beef patty reach in top portion of cooler maintains an internal temperature below 41F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed cooler nearest register with water pooling below unit. PIC stated that cooler is not in use. Have unit repaired to fix leak or remove unit from premises if not in working condition. Also observed ripped gasket on walk in cooler. Repair or replace gasket.

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 cleaning needed in all cold holding units and cold drawers as well as walk in cooler and walk in freezer floors to remove food debris and dirt from units.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.Observed a cracked floor tile in the womens restroom as well as a cracked floor tile near the 3 compartment sink. REPAIR Observed floors with low grouts and in need of replacement. 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 on floors in main kitchen area, dry storage area, and at mop sink area with food debris and dirt.

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 two containers of grilled chicken cooling in walk in cooler with lids on at 46F and 49F. PIC stated items have been cooling since night shift of yesterday evening. CDI-PIC discarded items. 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 .

3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P Observed over two dozen raw shell eggs in prep top cooler near grill area with an ambient air temperature of 60F. The internal temperature of the cracked egg was 55F. PIC stated eggs have not been in cooler longer than an hour and temperature could have gone up due to lid being off the cooler. CDI-Eggs were placed back into walk in cooler to cool back down and switched with colder eggs from walk in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 items at breakfast station on time procedures such as eggs, sausage, chicken patty, and fried egg but no start or end time notated for items. CDI-PIC wrote the end times for all items which were 7:30am till 9:30am for all items. -REPEAT VIOLATION-

5-205.15 Maintain a plumbing system in good repair. Observed restrooms out of order at time of inspection. PIC stated that the city water and the engineering company is in the process of a plan of getting the plumbing repaired but not sure when repairs will be made. Have plumbing repaired.

6-402.11 Toilet rooms shall be conveniently located and accessible to employees during all hours of operation. Observed facility restrooms inoperable to staff. For now temporary porter potty’s have been delivered onto property but that does not meet the demands of the health department as far as handwashing sinks for employees within restroom’s. An immediate suspension has been issued until restrooms with appropriate handwashing equipment is provided to employees.

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 drive thru soap dispenser with broken pump. Hand soap was still accessible from the dispenser when pressed manually, with some difficulty. Repair soap dispenser. -REPEAT VIOLATION-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed stacks of raw burger patties stored at raw patty cooler beside grill cold holding at 49F. Patties were observed uncovered with lid to side of cooler. PIC stated lid being off could have caused the temperature to rise. Burger patties have not been in unit greater than 2 hours. CDI-patties were placed in walk in tooler to rapidly cool and were replaced with patties below 41F. 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)(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 items at sandwich station on time procedures such as cut lettuce, cut tomatoes and cole slaw but no start or end time notated on items on time procedures. CDI-PIC removed items at 3pm and placed a start and end time on items.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of sanitizer stored next to drink dispenser on counter top. CDI-PIC relocated sanitizer to chemical storage area.

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 drive thru soap dispenser with broken pump. Hand soap was still accessible from the dispenser when pressed manually, with some difficulty. Repair soap dispenser. -REPEAT VIOLATION-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed water pitcher being filled in basin of register area hand sink at start of inspection. CDI - EHS removed pitcher from hand washing sink. Proper hand sink maintenance and usage was discussed with 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 preparation of two (2) TCS food containers (sliced tomatoes, American cheese). Observed these prepared TCS date marked items as being date marked with a preparation date of 02/04. All other date marking was observed as being functional and in compliance. CDI - Date marking was discussed with PIC. Date marking was altered on all TCS food items requiring proper 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed buckets with wiping towels in the employee prep room without effective labeling. CDI - EHS labeled buckets as sanitizer.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . None of the provided establishment thermometers were observed as turning on at time of the inspection. CDI - Service provider working to repair hot water provided replacement battery for facility thermometer. Thermometer was then observed as functional during calibration.

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 four (4) working containers (two containers of strawberry lemonade syrup at the drive thru RIC and register RIC, two containers of shelf stable garlic sauce at the register area) without identifying labels or bands.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two (2) food employees at start of inspection engaged in food prep (chili reheats, tomato prep) with no effective hair restraints. CDI - Over course of inspection, Hair nets were donned without comment by EHS.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in employee preparation area in under concentrated sanitizer bucket. CDI - EHS remade sanitizer to proper concentration with available sanitizer from the 3 compartment sink.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handle of scoop contacting coleslaw in the drive thru area prep top. CDI - Scoop was rotated to ware washing for corrective washing and sanitizing. Clean scoop was provided by PIC.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed maximum hot water temperature of 102F during inspection. CDI - Service provider was contacted and hot water was restored to the facility. Hot water was observed at a final temperature of 115F

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster with bent lid sagging into the dumpster, preventing proper full closure. All other doors and lids of the dumpster were properly sealed and closed. Contact waste management company to repair or replace dumpster lid.

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 drive thru soap dispenser with broken pump. Hand soap was still accessible from the dispenser when pressed manually, with some difficulty.

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 burger patties at register side burger cold holding unit at 44F and 45F near the fill line of the unit. Burger patties held further into the unit registered at temperatures of 41F. CDI - Burger patties held at a temperature above the cold holding requirement of TCS food will be disposed of within 4 hours. Observed coleslaw at register side salad prep top at a temperature of 51F. CDI - Coleslaw was removed to WIC for additional corrective cooling and replaced with coleslaw at a temperature of 40F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned metal containers stored on the dry rack stacked wet. CDI - Metal containers were separated and allowed to air dry.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed 3 compartment sink with prepped sanitizer compartment with no sanitizer test strips available. Sanitizer was tested by regulatory authority and found to be of proper concentrations. Verification visit required.

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 non-food contact interior portion of ice machine with some discoloration and residue. Observed walk in freezer floor with food soil accumulation.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door and lid open during time of the inspection. CDI - dumpster door and lid were closed prior to returning to interior premises.

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 cheese held on TPHC without times marked. PIC stated cheese was recently pulled out. TPHC marked. - 1.5 -

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 few boxes of single-use cups and trays stored on floor. CDI - Boxes picked up off of floor. - 0 -

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed few food employees not wearing hair restraints. - REPEAT - 0.5 -

4-501.11 Maintain equipment in good repair. Observed few torn gaskets in various reach in coolers on cook lines. PIC was already aware of torn gaskets and has plan to get them replaced. - 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 cleaning needed to gaskets throughout facility. Observed cleaning needed to bottom of reach in coolers throughout facility. Observed cleaning needed to the outside of coolers and in between fryer stations. - 0.5 -

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored above tomatoes in walk in cooler. CDI - Storage order rearranged. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, lettuce, cheese, along with various other TCS foods in prep top reading 55F. CDI - PIC found plastic wrappers blocking air flow. Wrappers removed, unit holding 38F. All food voluntarily discarded. Observed raw beef in beef cooler reading 61F. Ambient temp of unit 61F. CDI - All raw beef moved to walk in cooler for rapid cooler. Beef had only been out 2 hours. A VR will occur no longer than 8/2/2021 to ensure cooler has been fixed. Observed tomatoes, lettuce, cheese reading 43F in walk in cooler. Ambient temperature of unit 43F in that area, 37F in the rest of the areas. EHS determined air flow was being blocked by boxes and storage in walk in cooler. PIC rearranged shelving and boxes to correct air flow. All areas of unit reading 39F. All food items in unit longer than 4 hours voluntarily discarded, all other items uncovered for rapid cooling. - REPEAT - 3 -

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 times not marked on cheese at both serving lines. CDI - Times marked. - REPEAT - 1 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few flies in kitchen. - 0 -

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed few employees with watches. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee without hair restraint. - 0 -

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P: Covered sliced tomatoes cooling after 3.5 hours were 44F. CDI- tomatoes uncovered and moved to freezer. REPEAT for same violation and item.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Jalapeno cream cheese, cole slaw, spring mix, grated yellow cheese all above 41F in sandwich make top. CDI- all voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf: Log or methods for recording time for extended TPHC cheese not clearly indicated on cheese pan or log sheets. Facility uses marking of cheese pan. Writing worn off at time of inspection. CDI- cheese discarded voluntarily and new pan of tempered cheese put into service from 2:00pm -9 pm.

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: Found sliced tomatoes tightly stacked and cooling in covered small pans. REPEAT for violation and item. CDI- methods corrected by uncovering and moving to freezer.

4-501.11 Maintain equipment in good repair. Ensure door gaskets of coolers are kept in good repair. Found one door gasket badly torn.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored above chopped lettuce. CDI: PIC switched product order- lettuce now over tomatoes.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tomato slicer stored as clean soiled with food waste. CDI: PIC sent slicer to be washed and sanitized.

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 yellow queso and white queso being held between 117F-127F in steam well. CDI: Food employee reheated products to 191F in microwave.

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 chopped lettuce and sliced tomato cooling in walk-in cooler(WIC) at a rate slower than the required minimum. Observed salads and sliced tomato cooling in make table and front counter reach-in cooler cooling at a rate slower than the required minimum. CDI: PIC moved all products to WIC for more rapid cooling. Cooling in WIC unsuccessful so PIC moved products to walk-in freezer for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed asiago cheese being held above 41F in make table. Various other TCS foods alos held above 41F. PIC switched to dining room make table and contacted maintainence to have unit worked on. CDI: PIC moved all foods to WIC and walk-in freezer for rapid cooling.

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 several items cooling with plastic wrap on them or covered with plastic lids in WIC, make table, and reach-in cooler. CDI: Education provided to PIC and all coverings removed to aid in more rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two spice shakers at flat top grill with no labels. CDI: PIC labeled products.

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

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

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

4-501.11 Good Repair and Proper Adjustment-Equipment - C Gasket observed torn on reach-in freezer. Repeat violation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chili holding as low as 106F in various areas of container in steam well by drive through. CDI - Returned to 165F+ after stirring.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf No label on sanitizer pan between registers and make line. CDI - Labeled during the inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Multiple food staff working in the kitchen with no hair restraints. CDI - All donned hair nets without being asked.

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. Scoops stored with handles down contacting broccoli and lettuce. CDI - Scoops reinserted with handles up above food.

4-501.11 Maintain equipment in good repair. Replace split gaskets on cold drawers at fry station.

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 prep cooler door gaskets throughout, build up on walk in cooler shelves, and minor dust build up on walk in cooler fan guards.

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. 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. Replace missing grout around floor tiles at drive through window. Sweep debris from walk in freezer floors.

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 one food worker wash hands fro three seconds without soap. CDI - PIC corrected employee by having them rewash hands with soap for correct time period.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed tomatoes stored above washed ready to eat lettuce in walk in cooler. CDI - Cooler rearranged with unwashed produce below ready to eat food items.

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 freezer door gasket. Points decreased due to huge improvement with equipment surfaces and walk in cooler shelves.

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 washed hands less than 5 seconds then recontaminated by using bare hands to turn off faucets. CDI- Employee stopped and made to rewash hands.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Diced tomatoes cooling from last night and still at 47F. CDI - PIC voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Sanitizer buckets not labeled. CDI - All labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cut tomatoes and cut lettuce cooling in make line. CDI - Placed in walk in cooler fro rapid cool down. Also, diced tomatoes cooling with lid on from last night. CDI - Discarded due to cooling time violation.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Two employees not wearing hair nets while working in the kitchen. CDI- Both donned hair restraints without being asked.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans wet stacked. CDI - Moved to dish area for processing.

4-501.11 Maintain equipment in good repair. Replace split gasket on low prep cooler door near frosty machine.

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 and from low prep cooler door gasket by make line.

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. Sweep floors in walk in freezer.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee handling raw beef patties with gloves on proceed to change her gloves and complete other tasks without first washing her hands. CDI- discussion with PIC about handwashing requirements; PIC informed employee of need to wash her hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 metal pans, a colander, and a tomato slicing machine all stored clean with visible food debris on them. CDI- items were set aside for recleaning.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical spray bottle. CDI- bottle contents were discarded.

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 ground beef cooling in a knotted bag in the walk in cooler. The beef went from 106F at 4:10PM down to 103F at 4:45PM. CDI- bag was opened and product was stirred and placed into the walk in freezer to facilitate rapid cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the inside of hot holding equipment.

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 cheese slices being stored using TPHC for a period longer than 8 hours without a time stamp on the containers. CDI- timestamp added to containers.

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 one container of leaf lettuce being stored/cooled in a flip top reach in cooler along the sandwich prep. line. Observed lettuce cooling in the walk in cooler in a high volume container at 57F at 11:05AM; at 11:50AM, the lettuce remained at 57F. CDI- lettuce was transferred to another container and spread into a thin layer to facilitate in the cooling process.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 3 seasoning shakers near the hamburger grill not labeled.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed one plastic food storage bin with a large crack in the container. CDI- container was discarded.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor debris accumulation on the inside walls of the ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several food items holding above 45F in a sandwich make cooler (see chart). CDI- items that were out for an unknown period of time were discarded, all other items were relocated to the walk in cooler for cooling. PIC indicated a work order had been submitted and maintenance is scheduled to repair the unit on 6/7/17. Instructed PIC to use TPHC for foods if necessary (time stamp food containers and discard within 4 hours) until the unit is repaired. VR within 10 days.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one unlabeled metal salt shaker near the hamburger grill.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the kitchen and dining area of the restaurant.

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

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 an employee assembling a hamburger without gloves on. CDI- product discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one container of commercially made chili stored below uncooked bacon in the walk in cooler. CDI- storage rearranged.

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 cheese being stored using TPHC with an illegible time stamp on the product. Observed no written TPHC procedures on site. CDI- time was re-written on the container. TPHC procedure template provided today.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-use drink lids stored in cubby holes at the drive thru that had food debris on them.

4-501.11 Maintain equipment in good repair. Observed a non-functional soap dispenser at the handsink nearest the drive thru in the kitchen. PIC placed a manual soap pump at handsink until the dispenser could be repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelving units above the 3 compartment 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. Observed 2 ceiling ventilation coverings above a food prep. table that had dust accumulation on them.

Observed the front handwash sink not working today- must repair within 10 days. 5-202.12 Provide at least 100F water at handsinks.-Pf

Observed ice burg lettuce in a food grade trash container cooling with a bag of ice on top. First temperature taken on this product was 59 and the second temp., taken 45 min. later, was still 59. This product was taken out of large white container, placed into smaller containers and placed into the walk in freezer. 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 some build up on the lid holder at the drive thru today. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed the handsink not draining properly- coming out of wall according to PIC. Repair within 10 days.

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

Observed no papertowels at the drive thru/fryer handwash sink. Resupplied today to correct. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf

Observed tea stored under raw beefr and cooked chili stored under raw bacon. Both RTE foods moved to the RTE side of the walk in cooler to correct. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P

Observed 2 containers of cheese sauce stored at <135F today. Reheated to >165F in the microwave today to correct. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed lettuce stacked too high on the line holding at >45F. Top of product taken off and chilled down to correct. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed iceburg cooling in a trash can sized container today with a bag of ice on top. observed romaine in a plastic container, tightly covered, and deeply portioned. Observed iceburg in tightly covered plastic containers with melted ice inside. Ice bags added to middle of the first products container. Romaine broken down into smaller uncovered portions. Iceburg had ice added to correct. 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 water at canwash on while the spray nozzle was attached making that water under pressure which will negate the back flow preventer. Water turned off at spigot to correct today. 5-304.12 Using a Pump and Hoses, Backflow Prevention - C

Observed a hole in the dumpster today. 5-501.15 Provide dumpster, waste containers that are of sound construction.

4-702.11 Before Use After Cleaning - P Observed chopper and salad spinner stored on the prep sink today. multiple staff stated that the equipment was airdrying after being washed rinsed and sanitized. Observed bathroom cleaner all over both pieces of equipment and the prep sink. Do not use restroom cleaner on dishes and if a strong cleaner is needed, then wash, rinse and sanitize afterwards before use. Spinner and chopper moved to the soapy soaking bath and the prep sink was rewashed, rinsed and sanitized.

Observed TCS foods on the line holding at >45F today(see chart). 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed bathroom cleaner being used as a dish cleaner- only use this in the restroom as the manufacturer states. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf

Observed salads cooling in tightly closed plastic containers, stacked ontop of one another and in make table coolers. Product moved to the walk in cooler and unstacked to quicken the cooling process. 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 down to 46F by the end of the inspection.

Obsreved two boxes of food on the walk in freezer floor today. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed the outdoor walk in freezer, that is near the dumpsters, unlocked today with no staff supervising the entrance. Keep this locked when not in use to protect against contamination. 3-307.11 Protect food from contamination sources not specifically noted by code.

Observed a rusted shelf on the left side of the make line, and a broken door on the same make table. Observed a gap near the front handsink that is hard to clean- caulk shut. 4-501.11 Maintain equipment in good repair.

Observed build up under the front handsink today and the fry lights today. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed a broken drainplug on the cardboard dumpster. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place.

Observed peeling lights on the fry warmer today. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels supplied at two kitchen handsinks today. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap provided at the front handsink. Both soap and towels were provided during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the salad spinner and food chopper stored with build up on them- both sent back to be rewashed before being rinsed and sanitized.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Observed the SOP for tempering sliced American cheese today stating that a chart should be used to keep track of dates and times of cheese. Observed no chart in-use onsite. Cheese being tempered today was back timed to correct.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed to-go lids stored on soiled surfaces today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on fryer wheels, outside of front equipment, and inside of lowboy upfront.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed a broken drain plug on the cardboard dumpster today.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P; Properly hot hold PHF products; Observed smal container of chili stored in steam unit measuring 128 degrees F. CDI chili discarded and new batch stored in steam unit with open area covered to maintain uniform temp.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Properly cold hold PHF; Observed slaw and blu cheese stored on prep cooler measuring 53 degrees F; CDI both items discarded by staff and replaced with new containers staying covered and placed in location to maintain proper temp.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Properly store single service items to prevent contamination; Observed single service cups stored beyond protection of plastic sleeves or approved barrier exposed to contamination.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C; Keep non-food contact surfaces clean; Observed inside bottom surfcaces of stand up freezer collecting debris in need cleaning; Observed back side of all cooking equipment collecting heavy grease debris in need of cleaning.

(general comment) 6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep floors clean; Observed flooring behind cooking equipment collecting debris in need of cleaning.

(general comment) 6-202.11 Light Bulbs, Protective Shielding - C Properly shield light bulbs; Observed 2x4 light fixture above drive-thru area missing shield in need of repair.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed biofilm in ice machine. Began thorough 3-step cleaning.

5-203.14 Backflow Prevention Device, When Required - P Observed no backflow prevention at can wash. Gave instruction to provide backflow protection.

5-402.11 Backflow Prevention - P Observed drain of ice machine touching drain grate. Provide proper air gap.

3-501.16 Maintain all cold foods 45F and below. Observed containers of broccoli at both make stations 54-55F. Suspect temperature violation is due to improper thawing. CDI by replaceing with cold product from walk in cooler.

4-202.11 Maintain all food contact surfaces in good repair to be smooth and easily cleanable. Observed severely dented metal pots.4-501.12 Cutting boards shall be resurfaced or replaced when they can no longer be effectively cleaned. Observed green cutting boards with deep grooves.4-501.11 Maintain equipment in good repair. Observed torn gasket on tall reach in refrigerator door.

6-501.12 Maintain floors, walls and ceilings clean. Observed some general cleaning needed of walls at can wash and ceiling throughout.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - Maintain all cold foods under temperature control. Observed all items temped in walkin > 45 F. The manager states the food was not out of temperature for 4 hours as he had temped in the AM at 39 F. It appears the unit may be set for defrost mode during the lunch shift. The adjacent freezer door was opened until temperatures dropped and the unit and food will be closely monitored to assure safe temperature is regained and maintained. The food temperatures had decreased upon my leaving. Service will be called to adjust defrost or repair if needed.

4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy - Provide easy to access, accurate ambient thermometers in each refrigeration unit. Units missing ambient thermometers. Gave instruction to replace.

4-602.13 Nonfood Contact Surfaces - Maintain all non-food contact surfaces clean. Observed slight build up on walkin shelving. Gave instruction.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Maintain all food contact surfaces clean to sight and touch. Observed ice machine with biofilm on sliding door and in track. Slight build up inside unit. Ice machine is old unit and internal corrosion prevents proper cleaning. Provide thorough wash, rinse, and sanitize as needed with attention to crevices. Began cleaning process.

4-501.14 Warewashing Equipment, Cleaning Frequency - Maintain 3-comp sink without residue. Observed film in rinse compartment. Gave instruction.

4-602.13 Nonfood Contact Surfaces - Provide all equipment free of build up or greasy film. Observed greasy build up on wheels of friers. Provide handsinks clean to sight and touch. Thorough cleaning needed on refrigeration doors and handles.

6-501.12 Cleaning, Frequency and Restrictions - Gave instructions to provide thorough cleaning of baseboards and tight areas on floor. Recommend light pressure wash.